{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,27]],"date-time":"2026-10-27T06:33:34Z","timestamp":1793082814503,"version":"4.5.0"},"reference-count":61,"publisher":"Wiley","issue":"10","license":[{"start":{"date-parts":[[2026,9,28]],"date-time":"2026-09-28T00:00:00Z","timestamp":1790553600000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"},{"start":{"date-parts":[[2026,9,28]],"date-time":"2026-09-28T00:00:00Z","timestamp":1790553600000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"funder":[{"DOI":"10.13039\/501100001809","name":"National Natural Science Foundation of China","doi-asserted-by":"publisher","id":[{"id":"10.13039\/501100001809","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["ift.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2026,10]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:sec>\n                    <jats:label\/>\n                    <jats:p>\n                      This study developed a chitosan\/pullulan composite film (CS\/PULL CF) incorporating pullulan\u2010based anisaldehyde\/cinnamaldehyde nanocapsules (PULL\u2010ANIS\/CIN NC) for bread preservation. The effects of PULL\u2010ANIS\/CIN NC concentrations from 0% to 2.0% (w\/v) on the physicochemical, structural, antioxidant, antimicrobial, and release properties of the films were evaluated, together with their performance during 15 days of bread storage. The results demonstrated that increasing the concentration of PULL\u2010ANIS\/CIN NC led to gradual thickening, increased surface roughness, and a yellowish appearance of the film. Correspondingly, water resistance, barrier performance, tensile strength, antioxidant, and antimicrobial properties improved, whereas elongation at break and UV\u2013Vis transmittance decreased. The CS\/PULL CF containing 2.0% (w\/v) PULL\u2010ANIS\/CIN NC showed the best overall performance, with water vapor permeability of 1.78 \u00b1 0.00 g\u00b7mm\/m\n                      <jats:sup>2<\/jats:sup>\n                      \u00b7h\u00b7kPa, oxygen permeability of 0.37 \u00b1 0.01 cc\/m\u00b724 h\u00b7atm, water contact angle of 86.0\n                      <jats:bold>\u00b0<\/jats:bold>\n                      \u00b1 0.87\n                      <jats:bold>\u00b0<\/jats:bold>\n                      , tensile strength of 8.65 \u00b1 0.03\u00a0MPa, and elongation at break of 27.73% \u00b1 1.41%. FTIR, XRD, and TGA analyses confirmed good compatibility between PULL\u2010ANIS\/CIN NC and the CS\/PULL matrix. Release data fitted the Ritger\u2013Peppas and Peppas\u2013Sahlin models well (adjusted\n                      <jats:italic>R<\/jats:italic>\n                      <jats:sup>2<\/jats:sup>\n                      &gt; 0.90) and were predominantly governed by Fickian diffusion. The 2.0% film also provided the best bread preservation performance, with favorable microbial, textural, LF\u2010NMR, and E\u2010nose characteristics. These findings demonstrate the potential of PULL\u2010ANIS\/CIN NC\u2010loaded CS\/PULL CF as sustainable active packaging for bakery products.\n                    <\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.71516","type":"journal-article","created":{"date-parts":[[2026,9,28]],"date-time":"2026-09-28T11:37:36Z","timestamp":1790595456000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Chitosan\/Pullulan\u2010Based Composite Films Incorporated With Anisaldehyde and Cinnamaldehyde Nanocapsules: Physicochemical Properties, Release Kinetics, and Antifungal Potential"],"prefix":"10.1111","volume":"91","author":[{"given":"Muhammad Umair","family":"Khalid","sequence":"first","affiliation":[{"name":"State Key Laboratory of Food Science and Resources Jiangnan University  Wuxi Jiangsu Province China"},{"name":"School of Food Science and Technology Jiangnan University  Wuxi Jiangsu Province 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