Fecha de publicación: -- Fuente: PubMed "essential oil" Food Chem X. 2026 Oct 3;39:104563. doi: 10.1016/j.fochx.2026.104563. eCollection 2026 Oct.ABSTRACTTo address food spoilage and real-time monitoring, an all-natural multifunctional composite film was developed by incorporating Rana chensinensis ovum protein isolate/xanthan gum-lemon essential oil (RCOPI/XG-LEO) Pickering emulsion and anthocyanin, which achieved active preservation and visual sensing. The Pickering emulsion with notable stability enhanced the film hydrophobicity and thickness, while reducing water content (WC) and moisture absorption (MA). The film achieved optimal performance at an emulsion addition of 2 mL. The film degradation rate reached 60.89% within four weeks, with strong antioxidant effects (DPPH 61.84%, ABTS 81.58%), antibacterial activity against E. coli and S. aureus, and low UV transmittance (8.56%) in the 200-400 nm range. The incorporation of anthocyanin imparted pH-responsive properties. In banana and pork preservation experiments, the film effectively delayed spoilage, reduced weight loss, and provided a visual freshness indication. SA-based films reinforced with RCOPI/XG-LEO Pickering emulsions demonstrate considerable potential for multifunctional, biodegradable intelligent food packaging.PMID:42898578 | PMC:PMC13677960 | DOI:10.1016/j.fochx.2026.104563