{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,17]],"date-time":"2026-08-17T14:49:10Z","timestamp":1786978150398,"version":"build-2736575974"},"reference-count":52,"publisher":"Wiley","issue":"1","license":[{"start":{"date-parts":[[2025,8,28]],"date-time":"2025-08-28T00:00:00Z","timestamp":1756339200000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"funder":[{"DOI":"10.13039\/501100001809","name":"National Natural Science Foundation of China","doi-asserted-by":"publisher","award":["32372325"],"award-info":[{"award-number":["32372325"]}],"id":[{"id":"10.13039\/501100001809","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["scijournals.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["J Sci Food Agric"],"published-print":{"date-parts":[[2026,1,15]]},"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:sec>\n                    <jats:title>BACKGROUND<\/jats:title>\n                    <jats:p>Cinnamaldehyde (CA) is the main functional component of cinnamon essential oil, exhibits strong anti\u2010microbial activity and safety. Shellac (SHL) nanoparticles enable the encapsulation and controlled release of CA while improving the physiochemical properties of chitosan (CS) films. To strengthen the anti\u2010bacterial activity of SHL\u2013CS films, CA\u2013SHL nanoparticles were prepared by an anti\u2010solvent precipitation method with Tween 80 as surfactant, and subsequently incorporated into CS film\u2010forming solution. The resulting CA\u2013SHL nanoparticle\u2010filled CS coatings were then applied for the preservation of chilled beef.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>RESULTS<\/jats:title>\n                    <jats:p>The particle size of CA\u2013SHL nanoparticles showed a unimodal distribution, decreasing with higher SHL content or lower CA concentration. Stable CA\u2013SHL nanoparticles had relatively low zeta\u2010potential values, indicating the stabilization effect of Tween 80. Incorporation of CA\u2013SHL nanoparticles into CS films improved UV barrier properties, reduced water vapor permeability, improved pH corrosion resistance, and strengthened anti\u2010bacterial activity. The CA\u2013SHL nanoparticle\u2010filled CS coatings extended the shelf life of chilled beef from 4 to 8\u2009days.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>CONCLUSION<\/jats:title>\n                    <jats:p>The enhanced properties of CA\u2013SHL nanoparticle\u2010filled CS composite films highlight their strong potential for food packaging and preservation. \u00a9 2025 Society of Chemical Industry.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1002\/jsfa.70155","type":"journal-article","created":{"date-parts":[[2025,8,28]],"date-time":"2025-08-28T09:45:52Z","timestamp":1756374352000},"page":"272-282","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":1,"title":["Fabrication of cinnamaldehyde\u2013shellac nanoparticle\u2010filled chitosan packaging material and application in chilled beef 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