ArticleFood science & nutrition2026
Preparation and Characterization of Emulsion-Based Fucoidan-Whey Protein Film Activated With Geranium Essential Oil for Food Applications.
Article in Food science & nutrition, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
1 citing paper in PubMed.
- Fucoidan as a Key Component in Edible Packaging Materials: A Comprehensive Review From Sustainable Production to Multifunctional Applications.Comprehensive reviews in food science and food safety · 2026Review
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Authors and funding
6 authors.
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No grant is acknowledged in the PubMed record.
Abstract
Emulsion-based edible films are novel active films that can improve food quality and their shelf life due to slow release of their active ingredient. In this study, fucoidan- whey protein (FW) composite film with different concentration of geranium essential oil (EO) nanoemulsions [0.5% (w/w) and 1% (w/w)] were prepared (FW-0.5 and FW-1). The physicochemical, thermal, morphological, and mechanical properties [tensile strength (TS), elongation at break (EB)], as well as the antioxidant and antimicrobial properties, were investigated. Gas chromatography analysis detected citronellol (30.26%), geraniol (16.41%), and linalool (12.43%) as the main compounds of geranium EO and smaller amount of monoterpene hydrocarbons (such as α-pinen, p-cymene, and limonene) and sesquiterpene alcohols (such as globulol and pogostol). Also, the addition of a higher concentration of geranium EO nanoemulsion (1%) made the film thicker (0.13 ± 0.01 mm) than the neat FW film (0.12 ± 0.01 mm) (
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