Fuente: PubMed "essential oil" Food Chem. 2026 Mar 14;513:148764. doi: 10.1016/j.foodchem.2026.148764. Online ahead of print.ABSTRACTThe present study aimed to develop a multipurpose edible film with active (antioxidant/antimicrobial) and intelligent (food freshness monitoring) capabilities. A Pickering nanoemulsion containing ginger essential oil (PNGEO) was prepared using hempseed protein as a stabilizer. The effect of incorporating varying concentrations of PNGEO (0%, 5%, 10%w/v) and Aronia anthocyanin extract (AE) (0%, 4%, 8%w/v) on the physicochemical properties of films were evaluated using RSM and CCD, then optimal samples were identified using the utility function method, and their properties were examined. The results demonstrated that the PNGEO formed a stable O/W emulsion with a Z-potential of -18.3 mV, a particle size of 108 nm, and PDI of 0.44. The encapsulation efficiencies were 91.72% for PNGEO. The AE exhibited pH-responsive color changes, transitioning from red to green across a pH range of 2-13. Increasing the AE and PNGEO enhanced the films' water vapor barrier, antioxidant and antimicrobial properties. Elongation at break and tensile strength increased from 19.21% to 45.89% and from 6.25 to 15.97 MPa, respectively. The pH color changes and sensitivity to ammonia gas confirmed the smart functionality of films. SEM and FTIR revealed minor changes in the chemical structure and strong molecular interactions between the biopolymer matrix and the incorporated components. XRD and DSC analyses indicated an increase in crystallinity index and a slight reduction in thermal stability. Release kinetics studies showed that higher temperatures and GEO content can increase the release rate and D values. In conclusion, the film containing 8% AE and 10% PNGEO showed the best performance by simultaneously providing improvements in antioxidant/antimicrobial properties and sensitive color response to volatile spoilage compounds, and is introduced as a bio-based system with dual capabilities for maintaining quality and monitoring food freshness.PMID:41904862 | DOI:10.1016/j.foodchem.2026.148764