{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,30]],"date-time":"2026-08-30T17:56:05Z","timestamp":1788112565225,"version":"build-2803163510"},"reference-count":33,"publisher":"Wiley","issue":"7","license":[{"start":{"date-parts":[[2022,4,21]],"date-time":"2022-04-21T00:00:00Z","timestamp":1650499200000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Food Science &amp; Nutrition"],"published-print":{"date-parts":[[2022,7]]},"abstract":"<jats:title>Abstract<\/jats:title><jats:p>A coated nanoemulsion (CNE)\u2010based edible film was fabricated on the surface of fish floss (FF) to extend its shelf life during storage. The antioxidant tea polyphenol (TPP) was embedded into W\/O microemulsion, which was further encapsulated into multiple emulsion (Multi\u2010E) together with functional soluble dietary fiber (SDF). The physicochemical properties indicated that the nanoemulsion\u2010based edible film (NEF) improved the morphology of FF and reduced the crystallinity of the film by scanning electron microscopy (SEM) and X\u2010ray diffraction (XRD). The water vapor permeability increased gradually and rose to only 0.99% after 5\u00a0h, resulting in the water activity of FF at a low level (\u22640.51) during the storage period. The TPP inside was released at a constant rate (\u226418.10%) on the surface, and such a rate was accelerated in the simulated gastrointestinal environment, especially in intestine reaching 60.12% after 5\u00a0h of digestion. Besides, the effect of NEF on the flavor was also evaluated and the contents of ketones, phenols, and pyrazines increased, which displayed a regulating effect on the overall flavor of FF by blocking the external moisture and suppressing the microorganism activity. In summary, the NEF effectively enhanced the flavor and taste of FF, controlled the release of TPP, and reduced the water activity during the storage, thereby extending the shelf life.<\/jats:p>","DOI":"10.1002\/fsn3.2845","type":"journal-article","created":{"date-parts":[[2022,4,21]],"date-time":"2022-04-21T10:59:24Z","timestamp":1650538764000},"page":"2370-2380","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":10,"title":["Fabrication and characterization of tea polyphenol W\/O microemulsion\u2010based bioactive edible film for sustained release in fish floss preservation"],"prefix":"10.1002","volume":"10","author":[{"given":"Mengna","family":"Zhang","sequence":"first","affiliation":[{"name":"Collaborative Innovation Centre of Seafood Deep Processing Zhejiang Province Joint Key Laboratory of Aquatic Products Processing Institute of Seafood Zhejiang Gongshang University  Hangzhou China"},{"name":"College of Food Science and 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