Preparation and properties of chitosan/zein-perilla essential oil composite film: its structure, physicochemical characterization, and antioxidant properties.

Zhiyi You, Chao Ai, Shiqi Wen, Yongmei Su, Junping Xu

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Article in Frontiers in nutrition, 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 · Who and what money

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5 authors.

Zhiyi YouLife Science and Technology School, Lingnan Normal University, Zhanjiang, China.

Chao AiGuangdong 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, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, China.

Shiqi WenGuangdong 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, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, China.

Yongmei SuLife Science and Technology School, Lingnan Normal University, Zhanjiang, China.

Junping XuLife Science and Technology School, Lingnan Normal University, Zhanjiang, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

This study used chitosan and zein as film-forming matrices and added perilla essential oil (PEsO) to prepare a new type of fresh-keeping film. The morphology, structure and properties of the composite film were analyzed through scanning electron microscopy (SEM), infrared spectroscopy (FTIR), thermogravimetric analysis (TGA), hydrophilicity/hydrophobicity and antioxidant tests. Compared with chitosan/zein film, films loaded with PEsO exhibited a significant increase in barrier capacity, thermal stability and antioxidant ability. SEM analysis showed that after the addition of PEsO, micropores and particles were formed on the film surface, which affected the mechanical properties of the film and decreased the tensile strength and elongation at break of the film. FTIR indicated that there are inter-molecular interactions between PEsO, chitosan, and zein. Thermo- gravimetric analysis showed that PEsO delayed the thermal decomposition of the film and improved its thermal stability. Overall, the addition of PEsO enabled to improve the optical properties, barrier properties, thermal stability and antioxidant properties of the chitosan/zein film, and the composite film could be a good candidate for food packaging material especially applied for high-fat and easily oxidized foods.

Indexed as

antioxidant abilitychitosanfood packingperilla essential oilzein

Identifiers

PMID41919086

DOI10.3389/fnut.2026.1740444

PMCPMC13034571

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