{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,15]],"date-time":"2026-09-15T13:05:02Z","timestamp":1789477502034,"version":"build-2803163510"},"reference-count":44,"publisher":"MDPI AG","issue":"18","license":[{"start":{"date-parts":[[2026,9,15]],"date-time":"2026-09-15T00:00:00Z","timestamp":1789430400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Baise Science Research and Technology Development Plan","award":["20222009"],"award-info":[{"award-number":["20222009"]}]},{"name":"Comprehensive Experimental Teaching Demonstration Center for Innovation and Entrepreneurship in Subtropical Characteristic Agricultural Products Processing","award":["3AA022500250"],"award-info":[{"award-number":["3AA022500250"]}]},{"award":["3AA022500250"],"award-info":[{"award-number":["3AA022500250"]}],"id":[{"id":"https:\/\/ror.org\/04c1v2b17","id-type":"ROR","asserted-by":"publisher"}]},{"name":"Guangxi First-class Disciplines"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Polymers"],"abstract":"<jats:p>Cuminaldehyde (CA), a major bioactive constituent of cumin essential oil, was incorporated into gelatin\/konjac glucomannan (Gel\/KGM) composite films at different levels, expressed relative to the polymer content (mL\/g polymer), to investigate its effects on film structure, physicochemical properties, and antioxidant activity. Structural characteristics of the films were examined using Fourier transform infrared spectroscopy (FTIR), Raman spectroscopy, X-ray diffraction (XRD), and scanning electron microscopy (SEM). Mechanical properties, surface wettability, optical properties, water sensitivity, and antioxidant activity were also determined. Spectroscopic analyses indicated changes in the molecular interactions of the Gel\/KGM matrix following CA incorporation, while XRD and SEM analyses showed reduced structural order and a more heterogeneous microstructure at higher CA levels. Representative contact-angle observations showed an initial angle of 40.2\u00b0 for the Control and 58.0\u00b0 for CA-10, suggesting a tendency toward reduced surface wettability after CA incorporation. The addition of CA also improved UV-shielding properties and enhanced antioxidant responses, although the magnitude and trend of the antioxidant effect depended on the assay. In contrast, higher CA levels significantly reduced tensile strength and increased water solubility, whereas the tensile strength of films containing 1 mL CA did not differ significantly from that of the control (p &gt; 0.05). These results demonstrate that the structural, physicochemical, and functional responses of Gel\/KGM composite films varied with the nominal CA loading. Among the tested formulations, CA-3 represented a possible compromise between structural integrity and functional performance. Further studies using real food matrices are required to validate its practical applicability under actual food-packaging conditions.<\/jats:p>","DOI":"10.3390\/polym18182246","type":"journal-article","created":{"date-parts":[[2026,9,15]],"date-time":"2026-09-15T11:57:34Z","timestamp":1789473454000},"page":"2246","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Effects of Cuminaldehyde on the Structural, Mechanical, UV-Barrier, and Functional Properties of Gelatin\/Konjac Glucomannan Edible Films"],"prefix":"10.3390","volume":"18","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-1145-7340","authenticated-orcid":false,"given":"Xinyun","family":"Mai","sequence":"first","affiliation":[{"name":"University Engineering Research Center for Preservation and Comprehensive Utilization of Subtropical Characteristic Agricultural Products in Guangxi, Baise 533000, China"},{"name":"Guangxi Key Laboratory of Biology for Mango, College of Agriculture and Food Engineering, Baise University, Baise 533000, China"},{"name":"Office of Scientific Research, Hezhou Vocational and Technical College, Hezhou 542800, China"}],"role":[{"vocabulary":"crossref","role":"author"},{"role":"conceptualization","vocabulary":"credit"},{"role":"methodology","vocabulary":"credit"},{"role":"software","vocabulary":"credit"},{"role":"formal-analysis","vocabulary":"credit"},{"role":"investigation","vocabulary":"credit"},{"role":"data-curation","vocabulary":"credit"},{"role":"writing-original-draft","vocabulary":"credit"},{"role":"writing-review-editing","vocabulary":"credit"},{"role":"visualization","vocabulary":"credit"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9178-188X","authenticated-orcid":false,"given":"Surapon","family":"Saensouk","sequence":"additional","affiliation":[{"name":"Diversity of Family Zingiberaceae and Vascular Plant for Its Applications Research Unit, Mahasarakham University, Maha Sarakham 44150, Thailand"},{"name":"Walai Rukhavej Botanical Research Institute, Mahasarakham University, Maha Sarakham 44150, Thailand"}],"role":[{"vocabulary":"crossref","role":"author"},{"role":"validation","vocabulary":"credit"},{"role":"resources","vocabulary":"credit"},{"role":"writing-review-editing","vocabulary":"credit"}]},{"given":"Piyaporn","family":"Saensouk","sequence":"additional","affiliation":[{"name":"Diversity of Family Zingiberaceae and Vascular Plant for Its Applications Research Unit, Mahasarakham University, Maha Sarakham 44150, Thailand"},{"name":"Department of Biology, Faculty of Science, Mahasarakham University, Maha Sarakham 44150, Thailand"}],"role":[{"vocabulary":"crossref","role":"author"},{"role":"validation","vocabulary":"credit"},{"role":"resources","vocabulary":"credit"},{"role":"writing-review-editing","vocabulary":"credit"}]},{"given":"Xingyu","family":"Wang","sequence":"additional","affiliation":[{"name":"Guangxi Key Laboratory of Biology for Mango, College of Agriculture and Food Engineering, Baise University, Baise 533000, China"}],"role":[{"vocabulary":"crossref","role":"author"},{"role":"conceptualization","vocabulary":"credit"},{"role":"methodology","vocabulary":"credit"},{"role":"software","vocabulary":"credit"},{"role":"formal-analysis","vocabulary":"credit"},{"role":"investigation","vocabulary":"credit"},{"role":"data-curation","vocabulary":"credit"},{"role":"writing-original-draft","vocabulary":"credit"},{"role":"writing-review-editing","vocabulary":"credit"},{"role":"visualization","vocabulary":"credit"}]},{"given":"Qinjiabao","family":"Hu","sequence":"additional","affiliation":[{"name":"University Engineering Research Center for Preservation and Comprehensive Utilization of Subtropical Characteristic Agricultural Products in Guangxi, Baise 533000, China"},{"name":"Guangxi Key Laboratory of Biology for Mango, College of Agriculture and Food Engineering, Baise University, Baise 533000, China"}],"role":[{"vocabulary":"crossref","role":"author"},{"role":"methodology","vocabulary":"credit"},{"role":"investigation","vocabulary":"credit"},{"role":"data-curation","vocabulary":"credit"},{"role":"writing-review-editing","vocabulary":"credit"}]},{"given":"Lingling","family":"He","sequence":"additional","affiliation":[{"name":"University Engineering Research Center for Preservation and Comprehensive Utilization of Subtropical Characteristic Agricultural Products in Guangxi, Baise 533000, China"},{"name":"Guangxi Key Laboratory of Biology for Mango, College of Agriculture and Food Engineering, Baise University, Baise 533000, China"}],"role":[{"vocabulary":"crossref","role":"author"},{"role":"conceptualization","vocabulary":"credit"},{"role":"investigation","vocabulary":"credit"},{"role":"writing-review-editing","vocabulary":"credit"}]},{"ORCID":"https:\/\/orcid.org\/0009-0008-2247-0704","authenticated-orcid":false,"given":"Bin","family":"Huang","sequence":"additional","affiliation":[{"name":"University Engineering Research Center for Preservation and Comprehensive Utilization of Subtropical Characteristic Agricultural Products in Guangxi, Baise 533000, China"},{"name":"Guangxi Key Laboratory of Biology for Mango, College of Agriculture and Food Engineering, Baise University, Baise 533000, China"}],"role":[{"vocabulary":"crossref","role":"author"},{"role":"methodology","vocabulary":"credit"},{"role":"software","vocabulary":"credit"},{"role":"resources","vocabulary":"credit"},{"role":"writing-review-editing","vocabulary":"credit"},{"role":"supervision","vocabulary":"credit"},{"role":"project-administration","vocabulary":"credit"},{"role":"funding-acquisition","vocabulary":"credit"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7874-7142","authenticated-orcid":false,"given":"Caihua","family":"Liu","sequence":"additional","affiliation":[{"name":"University Engineering Research Center for Preservation and Comprehensive Utilization of Subtropical Characteristic Agricultural Products in Guangxi, Baise 533000, China"},{"name":"Guangxi Key Laboratory of Biology for Mango, College of Agriculture and Food Engineering, Baise University, Baise 533000, China"}],"role":[{"vocabulary":"crossref","role":"author"},{"role":"methodology","vocabulary":"credit"},{"role":"writing-review-editing","vocabulary":"credit"},{"role":"supervision","vocabulary":"credit"},{"role":"project-administration","vocabulary":"credit"}]}],"member":"1968","published-online":{"date-parts":[[2026,9,15]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"190","DOI":"10.1007\/s44279-025-00348-8","article-title":"A Comprehensive Review of Edible Coatings for Postharvest Management of Fruits and Vegetables: Enhancing Food and Nutrition Security","volume":"3","author":"Alemu","year":"2025","journal-title":"Discov. Agric."},{"key":"ref_2","doi-asserted-by":"crossref","unstructured":"Ray, R.C. (2022). Overview of Food Loss and Waste in Fruits and Vegetables: From Issue to Resources. Fruits and Vegetable Wastes, Springer Nature.","DOI":"10.1007\/978-981-16-9527-8"},{"key":"ref_3","doi-asserted-by":"crossref","unstructured":"Pires, A.F., D\u00edaz, O., Cobos, A., and Pereira, C.D. (2024). A Review of Recent Developments in Edible Films and Coatings-Focus on Whey-Based Materials. Foods, 13.","DOI":"10.3390\/foods13162638"},{"key":"ref_4","doi-asserted-by":"crossref","first-page":"134658","DOI":"10.1016\/j.ijbiomac.2024.134658","article-title":"Biocompatible Film Based on Protein\/Polysaccharides Combination for Food Packaging Applications: A Comprehensive Review","volume":"278","author":"Roy","year":"2024","journal-title":"Int. J. Biol. Macromol."},{"key":"ref_5","doi-asserted-by":"crossref","unstructured":"Qiao, D., Wang, Z., Cai, C., Yin, S., Qian, H., Zhang, B., Jiang, F., and Fei, X. (2020). Tailoring Multi-Level Structural and Practical Features of Gelatin Films by Varying Konjac Glucomannan Content and Drying Temperature. Polymers, 12.","DOI":"10.3390\/polym12020385"},{"key":"ref_6","doi-asserted-by":"crossref","first-page":"52","DOI":"10.1007\/s44187-025-00775-y","article-title":"Ultrasonic-Assisted Preparation and Characterization of Sheepskin Gelatin Films Modified with Konjac Glucomannan","volume":"6","author":"Hasdar","year":"2025","journal-title":"Discov. Food"},{"key":"ref_7","doi-asserted-by":"crossref","first-page":"107572","DOI":"10.1016\/j.foodhyd.2022.107572","article-title":"Recent Progress in Konjac Glucomannan-Based Active Food Packaging Films and Property Enhancement Strategies","volume":"128","author":"Zhang","year":"2022","journal-title":"Food Hydrocoll."},{"key":"ref_8","doi-asserted-by":"crossref","first-page":"123474","DOI":"10.1016\/j.carbpol.2025.123474","article-title":"Konjac Glucomannan-Based Films and Coatings for Food Packaging: Advances, Applications, and Future Perspectives","volume":"357","author":"Shi","year":"2025","journal-title":"Carbohydr. Polym."},{"key":"ref_9","doi-asserted-by":"crossref","first-page":"113366","DOI":"10.1016\/j.foodres.2023.113366","article-title":"Recent Advances in Edible Coatings and Their Application in Food Packaging","volume":"173","author":"Yaashikaa","year":"2023","journal-title":"Food Res. Int."},{"key":"ref_10","doi-asserted-by":"crossref","first-page":"4781","DOI":"10.1002\/fsn3.3457","article-title":"Effects of Cuminum cyminum L. Essential Oil and Its Nanoemulsion on Oxidative Stability and Microbial Growth in Mayonnaise during Storage","volume":"11","author":"Moradi","year":"2023","journal-title":"Food Sci. Nutr."},{"key":"ref_11","doi-asserted-by":"crossref","first-page":"e70089","DOI":"10.1111\/1541-4337.70089","article-title":"Antibacterial and Antioxidant Plant-derived Aldehydes: A New Role as Cross-linking Agents in Biopolymer-based Food Packaging Films","volume":"24","author":"Deng","year":"2025","journal-title":"Compr. Rev. Food Sci. Food Saf."},{"key":"ref_12","doi-asserted-by":"crossref","unstructured":"Nahas, E.O., Furtado, G.F., Lopes, M.S., and Silva, E.K. (2025). From Emulsions to Films: The Role of Polysaccharide Matrices in Essential Oil Retention Within Active Packaging Films. Foods, 14.","DOI":"10.3390\/foods14091501"},{"key":"ref_13","doi-asserted-by":"crossref","first-page":"4047","DOI":"10.1111\/1750-3841.17120","article-title":"Gelatin\/Dextran Active Films Incorporated with Cinnamaldehyde and A-tocopherol for Scallop (Patinopecten yessoensis) Adductor Muscle Preservation","volume":"89","author":"Fan","year":"2024","journal-title":"J. Food Sci."},{"key":"ref_14","doi-asserted-by":"crossref","first-page":"121274","DOI":"10.1016\/j.ijpharm.2021.121274","article-title":"A Novel Promising Delivery System for Cuminaldehyde Using Gelled Lipid Nanoparticles: Characterization and Anticancer, Antioxidant, and Antibacterial Activities","volume":"610","author":"Ghiasi","year":"2021","journal-title":"Int. J. Pharm."},{"key":"ref_15","first-page":"8","article-title":"Regulation of phase behavior in gelatin\/konjac glucomannan blend films and application in heat-seal packaging","volume":"42","author":"Li","year":"2024","journal-title":"Packag. Food Mach."},{"key":"ref_16","doi-asserted-by":"crossref","first-page":"101488","DOI":"10.1016\/j.fpsl.2025.101488","article-title":"Edible Starch-Based Films Modified by Fruit and Vegetable Juices: Preparation, Performance Evaluation and Seasoning Bag Design","volume":"49","author":"Sun","year":"2025","journal-title":"Food Packag. Shelf Life"},{"key":"ref_17","doi-asserted-by":"crossref","first-page":"100691","DOI":"10.1016\/j.fpsl.2021.100691","article-title":"Development of Antioxidant and Antimicrobial Bioactive Films Based on Oregano Essential Oil\/Mesoporous Nano-Silica\/Sodium Alginate","volume":"29","author":"Lu","year":"2021","journal-title":"Food Packag. Shelf Life"},{"key":"ref_18","doi-asserted-by":"crossref","first-page":"111198","DOI":"10.1016\/j.foodhyd.2025.111198","article-title":"Development of Chitosan-Carboxymethyl Cellulose Edible Films Loaded with Blackberry Anthocyanins and Tea Polyphenols and Their Application in Beef Preservation","volume":"164","author":"Chen","year":"2025","journal-title":"Food Hydrocoll."},{"key":"ref_19","doi-asserted-by":"crossref","first-page":"1233","DOI":"10.1016\/j.ijbiomac.2018.03.057","article-title":"Characterization of Chitosan Edible Films Obtained with Various Polymer Concentrations and Drying Temperatures","volume":"113","author":"Daza","year":"2018","journal-title":"Int. J. Biol. Macromol."},{"key":"ref_20","doi-asserted-by":"crossref","first-page":"49069","DOI":"10.1002\/app.49069","article-title":"Evaluation of UV-induced Embrittlement of PE-HD by Charpy Impact Test","volume":"137","author":"Erdmann","year":"2020","journal-title":"J. Appl. Polym. Sci."},{"key":"ref_21","doi-asserted-by":"crossref","unstructured":"Wang, X., Chen, Y., Zhao, X., and Pang, J. (2025). Incorporating Fatty Acids Enhanced the Performance of Konjac Glucomannan\/Chitosan\/Zein Film. Foods, 14.","DOI":"10.3390\/foods14091563"},{"key":"ref_22","doi-asserted-by":"crossref","first-page":"1061","DOI":"10.1002\/jrs.4335","article-title":"Raman Spectroscopy of Proteins: A Review","volume":"44","author":"Rygula","year":"2013","journal-title":"J. Raman Spectrosc."},{"key":"ref_23","doi-asserted-by":"crossref","first-page":"4","DOI":"10.1002\/jrs.4607","article-title":"Raman Spectroscopy of Lipids: A Review","volume":"46","author":"Czamara","year":"2015","journal-title":"J. Raman Spectrosc."},{"key":"ref_24","doi-asserted-by":"crossref","unstructured":"Yu, Z., Wang, J., Li, P., Ding, D., Zheng, X., Hu, C., Gao, Z., Hu, T., Gong, X., and Wu, C. (2020). Melt Blending Modification of Commercial Polystyrene with Its Half Critical Molecular Weight, High Ion Content Ionomer, Poly(Styrene\u2013Ran\u2013Cinnamic Acid) Zn Salt, toward Heat Resistance Improvement. Polymers, 12.","DOI":"10.3390\/polym12030584"},{"key":"ref_25","doi-asserted-by":"crossref","first-page":"100675","DOI":"10.1016\/j.fochx.2023.100675","article-title":"Effect of Honeysuckle Leaf Extract on the Physicochemical Properties of Carboxymethyl Konjac Glucomannan\/Konjac Glucomannan\/Gelatin Composite Edible Film","volume":"18","author":"Wang","year":"2023","journal-title":"Food Chem. X"},{"key":"ref_26","doi-asserted-by":"crossref","first-page":"22499","DOI":"10.1038\/s41598-024-72009-7","article-title":"Antimicrobial Gelatin-Based Films with Cinnamaldehyde and ZnO Nanoparticles for Sustainable Food Packaging","volume":"14","author":"Sultan","year":"2024","journal-title":"Sci. Rep."},{"key":"ref_27","doi-asserted-by":"crossref","first-page":"107330","DOI":"10.1016\/j.foodhyd.2021.107330","article-title":"Characterization of Konjac Glucomannan-Based Active Films Loaded with Thyme Essential Oil: Effects of Loading Approaches","volume":"124","author":"Liu","year":"2022","journal-title":"Food Hydrocoll."},{"key":"ref_28","doi-asserted-by":"crossref","first-page":"2918","DOI":"10.1364\/OL.390639","article-title":"Bioinspired High-Scattering Polymer Films Fabricated by Polymerization-Induced Phase Separation","volume":"45","author":"Tang","year":"2020","journal-title":"Opt. Lett."},{"key":"ref_29","doi-asserted-by":"crossref","first-page":"2479","DOI":"10.1007\/s11095-026-04102-7","article-title":"Bio-Inspired White Tablet Coating Film Without Titanium Dioxide","volume":"43","author":"Tian","year":"2026","journal-title":"Pharm. Res."},{"key":"ref_30","doi-asserted-by":"crossref","first-page":"2203134","DOI":"10.1002\/adom.202203134","article-title":"Recent Progress in Light-Scattering Porous Polymers and Their Applications","volume":"11","author":"Yu","year":"2023","journal-title":"Adv. Opt. Mater."},{"key":"ref_31","doi-asserted-by":"crossref","first-page":"134525","DOI":"10.1016\/j.matlet.2023.134525","article-title":"Pore Feature Size Influence on Optical-Infrared Properties of Porous Polyamide Film","volume":"346","author":"Zhu","year":"2023","journal-title":"Mater. Lett."},{"key":"ref_32","doi-asserted-by":"crossref","unstructured":"Ye\u015filyurt, A. (2025). Development and Characterization of PVA\/KGM-Based Bioactive Films Incorporating Natural Extracts and Thyme Oil. Polymers, 17.","DOI":"10.3390\/polym17172425"},{"key":"ref_33","doi-asserted-by":"crossref","unstructured":"Wang, R., Wang, Y., Zhang, X., Gao, Y., Wu, X., Li, X., Liu, Z., Sun, Y., and Liang, J. (2025). Preparation of Epigallocatechin Gallate-Enriched Antioxidant Edible Films Based on Konjac Glucomannan and Sodium Alginate: Impact on Storage Stability of Mandarin Fish. Foods, 14.","DOI":"10.3390\/foods14091570"},{"key":"ref_34","doi-asserted-by":"crossref","first-page":"41","DOI":"10.1186\/s42825-025-00231-8","article-title":"Recent Progress in Protein-Based Food Packaging Films","volume":"7","author":"Lu","year":"2025","journal-title":"Collagen Leather"},{"key":"ref_35","doi-asserted-by":"crossref","first-page":"e12443","DOI":"10.1111\/jfpe.12443","article-title":"Effect of Drying Temperatures and Plasticizers on the Properies of Konjac Flour Film","volume":"40","author":"Jomlapeeratikul","year":"2017","journal-title":"J. Food Process Eng."},{"key":"ref_36","doi-asserted-by":"crossref","first-page":"4045","DOI":"10.1007\/s13197-019-03873-9","article-title":"Gelatin Edible Coatings with Mint Essential Oil (Mentha arvensis): Film Characterization and Antifungal Properties","volume":"56","author":"Scartazzini","year":"2019","journal-title":"J. Food Sci. Technol."},{"key":"ref_37","doi-asserted-by":"crossref","first-page":"17","DOI":"10.2525\/ecb.62.17","article-title":"Functional Properties of Gelatin\/Konjac Glucomannan-Based Coatings with Aomori Hiba Essential Oil and Their Effect on Ethylene Production in Peach Fruit (Prunus persica (L.) Batsch cv. \u2018Hikawa Hakuho\u2019) during Cold Storage","volume":"62","author":"Koga","year":"2024","journal-title":"Environ. Control Biol."},{"key":"ref_38","doi-asserted-by":"crossref","first-page":"32061","DOI":"10.1039\/D2RA05030G","article-title":"Characterization and Antibacterial Behavior of an Edible Konjac Glucomannan\/Soluble Black Tea Powder Hybrid Film with Ultraviolet Absorption","volume":"12","author":"Xu","year":"2022","journal-title":"RSC Adv."},{"key":"ref_39","doi-asserted-by":"crossref","first-page":"43","DOI":"10.48130\/fia-0025-0003","article-title":"Fabrication, Properties, and Improvement Strategies of Edible Films for Fruits and Vegetables Preservation: A Comprehensive Review","volume":"4","author":"Pan","year":"2025","journal-title":"Food Innov. Adv."},{"key":"ref_40","doi-asserted-by":"crossref","first-page":"4251","DOI":"10.1021\/jf500180u","article-title":"Re-Evaluation of the 2,2-Diphenyl-1-Picrylhydrazyl Free Radical (DPPH) Assay for Antioxidant Activity","volume":"62","author":"Xie","year":"2014","journal-title":"J. Agric. Food Chem."},{"key":"ref_41","doi-asserted-by":"crossref","unstructured":"Nwachukwu, I.D., Sarteshnizi, R.A., Udenigwe, C.C., and Aluko, R.E. (2021). A Concise Review of Current In Vitro Chemical and Cell-Based Antioxidant Assay Methods. Molecules, 26.","DOI":"10.3390\/molecules26164865"},{"key":"ref_42","doi-asserted-by":"crossref","unstructured":"Munteanu, I.G., and Apetrei, C. (2021). Analytical Methods Used in Determining Antioxidant Activity: A Review. Int. J. Mol. Sci., 22.","DOI":"10.3390\/ijms22073380"},{"key":"ref_43","doi-asserted-by":"crossref","first-page":"123470","DOI":"10.1016\/j.ijbiomac.2023.123470","article-title":"Statistical Evaluation of DPPH, ABTS, FRAP, and Folin-Ciocalteu Assays to Assess the Antioxidant Capacity of Lignins","volume":"233","author":"Rumpf","year":"2023","journal-title":"Int. J. Biol. Macromol."},{"key":"ref_44","doi-asserted-by":"crossref","first-page":"143604","DOI":"10.1016\/j.foodchem.2025.143604","article-title":"A Konjac Glucomannan\/Gelatin Film Integrated with Rosemary Essential Oil and Ginger Essential Oil-Loaded Bacterial Cellulose: Preparation, Characterization, and Application in Sea Bass (Lateolabrax maculatus) Packaging","volume":"478","author":"Shao","year":"2025","journal-title":"Food Chem."}],"container-title":["Polymers"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/2073-4360\/18\/18\/2246\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2026,9,15]],"date-time":"2026-09-15T12:05:35Z","timestamp":1789473935000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/2073-4360\/18\/18\/2246"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2026,9,15]]},"references-count":44,"journal-issue":{"issue":"18","published-online":{"date-parts":[[2026,9]]}},"alternative-id":["polym18182246"],"URL":"https:\/\/doi.org\/10.3390\/polym18182246","relation":{},"ISSN":["2073-4360"],"issn-type":[{"value":"2073-4360","type":"electronic"}],"subject":[],"published":{"date-parts":[[2026,9,15]]}}}