Academic Journal
Fabricating bilayer films enriched with ultrasound-assisted chitosan/lecithin/cinnamon essential oil nanoemulsions for salmon fillets preservation.
| Title: | Fabricating bilayer films enriched with ultrasound-assisted chitosan/lecithin/cinnamon essential oil nanoemulsions for salmon fillets preservation. |
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| Authors: | El-Sherif DM; School of Food Science and Technology, Jiangnan University, No. 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China; State Key Laboratory of Food Science and Resources, Jiangnan University, No. 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China; National Institute of Oceanography and Fisheries (NIOF), Cairo 11516, Egypt., Zhao Y; School of Food Science and Technology, Jiangnan University, No. 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China; State Key Laboratory of Food Science and Resources, Jiangnan University, No. 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China., Zhang H; School of Food Science and Technology, Jiangnan University, No. 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China; State Key Laboratory of Food Science and Resources, Jiangnan University, No. 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China., Cheng J; School of Food Science and Technology, Jiangnan University, No. 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China; State Key Laboratory of Food Science and Resources, Jiangnan University, No. 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China., Yu Z; School of Food Science and Technology, Jiangnan University, No. 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China; State Key Laboratory of Food Science and Resources, Jiangnan University, No. 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China. Electronic address: zhilong.yu@jiangnan.edu.cn., Xie Y; School of Food Science and Technology, Jiangnan University, No. 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China; State Key Laboratory of Food Science and Resources, Jiangnan University, No. 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China. Electronic address: xieyunfei@jiangnan.edu.cn. |
| Source: | Food chemistry [Food Chem] 2026 Aug 30; Vol. 521, pp. 149890. Date of Electronic Publication: 2026 Jun 02. |
| Publication Type: | Journal Article |
| Language: | English |
| Journal Info: | Publisher: Elsevier Applied Science Publishers Country of Publication: England NLM ID: 7702639 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7072 (Electronic) Linking ISSN: 03088146 NLM ISO Abbreviation: Food Chem Subsets: MEDLINE |
| Imprint Name(s): | Publication: Barking : Elsevier Applied Science Publishers Original Publication: Barking, Eng., Applied Science Publishers. |
| MeSH Terms: | Chitosan*/chemistry , Oils, Volatile*/chemistry , Oils, Volatile*/pharmacology , Food Preservation*/methods , Food Preservation*/instrumentation , Food Packaging*/instrumentation , Food Packaging*/methods , Lecithins*/chemistry , Cinnamomum zeylanicum*/chemistry , Seafood*/microbiology , Seafood*/analysis, Emulsions/chemistry ; Staphylococcus aureus/drug effects ; Staphylococcus aureus/growth & development ; Anti-Bacterial Agents/pharmacology ; Anti-Bacterial Agents/chemistry ; Escherichia coli O157/drug effects ; Escherichia coli O157/growth & development ; Animals ; Salmon |
| Abstract: | Chitosan (CS) is widely used as a biodegradable packaging material in the food industry; however, integration of ultrasound-generated nanoemulsions into a functionally stratified CS architecture, has rarely been reported. Herein, bilayer films were fabricated consisting of a chitosan support layer and an ultrasound-assisted chitosan/lecithin/cinnamon essential oil (C/L/CEO) nanoemulsion top layer, with CEO incorporated at 2-6 minimum inhibitory concentrations (MIC). Among the formulations, the C/L/CEO1-C bilayer film (0.25 mg CEO per 100 mL nanoemulsion) exhibited optimal properties, including high tensile strength (45.6 MPa), elongation at break (33%), low water vapor permeability (1.78 × 10-10 g·m-1·s-1·Pa-1), low solubility (14.4%), excellent UV-blocking capacity, and enhanced hydrophobicity (water contact angle 101.33°). The films effectively inhibited Staphylococcus aureus and Escherichia coli O157:H7, and extended the refrigerated shelf life of salmon to 12 days. Increasing CEO concentration reduced lipid oxidation but promoted protein oxidation, highlighting the need to balance antimicrobial efficacy and oxidative stability. (Copyright © 2026 Elsevier Ltd. All rights reserved.) |
| Competing Interests: | Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper. |
| Contributed Indexing: | Keywords: Bilayer film; Chitosan; Cinnamon oil; Lecithin; Nanoemulsion; Salmon preservation |
| Substance Nomenclature: | 9012-76-4 (Chitosan) 0 (Oils, Volatile) 0 (Emulsions) 0 (Lecithins) 0 (Anti-Bacterial Agents) |
| Entry Date(s): | Date Created: 20260606 Date Completed: 20260703 Latest Revision: 20260703 |
| Update Code: | 20260703 |
| DOI: | 10.1016/j.foodchem.2026.149890 |
| PMID: | 42250555 |
| Database: | MEDLINE |
| ISSN: | 1873-7072 |
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| DOI: | 10.1016/j.foodchem.2026.149890 |