ArticleRSC advances2026
Active food packaging based on chitosan-lignin with encapsulated argan oil for meat shelf-life extension.
Article in RSC advances, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
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.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
0 citing papers in PubMed.
No citing paper in PubMed yet.
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
2 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
In recent years, the demand for sustainable and functional food packaging derived from bio-based resources has increased significantly. This study reports the development of an active bio-based film with antioxidants, antibacterial, and UV-shielding properties, based on chitosan and lignin, aimed at extending the shelf life of meat products. The film incorporates argan oil microcapsules, in which argan oil is encapsulated within an alginate shell and dispersed in a chitosan-lignin matrix. The structural, thermal, and functional properties of the films were characterized using thermogravimetric analysis (TGA), Fourier transform infrared spectroscopy (FT-IR), scanning electron microscopy (SEM), and UV-visible spectroscopy. The incorporation of argan oil microcapsules significantly improved antioxidant activity, with DPPH radical scavenging increasing from 48.3% to 64.6%. In addition, the films exhibited antimicrobial potential, extending the shelf life of meat by approximately one additional day compared with control films without microcapsules. A preliminary application test using ground meat showed improved visual color stability when packaged with the microcapsule-containing film compared with the control film during short-term storage. They also show an increased elongation at break, more than doubling from 16.03 ± 1.70% to 34.97 ± 2.85%, confirming that the presence of microcapsules improved film flexibility by facilitating plastic deformation. Moreover, the films demonstrated excellent UV-blocking capability, with absorbance values close to 4.0 A.U. across the UV region (200-570 nm), indicating that the UV-barrier properties were largely preserved after microcapsule incorporation. These results highlight the strong potential of chitosan-lignin films containing argan oil microcapsules as sustainable active packaging materials for protecting perishable foods and extending shelf life.
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.