ArticleFoods (Basel, Switzerland)2026
pH-TriggeredRelease of Cinnamon Essential Oil from Sodium Alginate-Shellac Nanoparticles: Rational Design, Enhanced Stability and Antibacterial Efficacy.
Sijing Liang, Ouyang Zheng, Jing Xie, Shucheng Liu, Qinxiu Sun
Abstract read
In one paragraphArticle in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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5 authors.
Sijing LiangCollege of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China.
Ouyang ZhengCollege of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China.
Shucheng LiuCollege of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China.ORCID 0000-0002-1775-8470 Qinxiu SunCollege of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China.ORCID 0000-0002-5188-3873 Funding
National Key Research and Development Program of China 2023YFD2401402
6 · The paper itselfAbstract
Sodium alginate (SA)-modified shellac nanoparticles were developed as pH-responsive carriers for cinnamon essential oil (CEO) encapsulation in aquatic product preservation. Three polyelectrolytes (SA, chitosan (CS), gelatin (Gel)) were evaluated at concentrations of 0.025-0.3% (
Indexed as
cinnamon essential oilnanoparticlespH-responsive releasepolyelectrolytesshellac
Identifiers
PMID41976532
PMCPMC13074001
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