Pectin-based cinnamon essential oil Pickering emulsion film with two-sided differential wettability: A major role in the spatial distribution of microdroplets.

Pickering emulsions have attracted much attention as a novel emulsifying technology. This research to explore Zein-Citrus pectin nanoparticles stabilized cinnamon essential oil (CEO) Pickering emulsion (ZCCPEs) for constructing Pickering emulsion edible film (PEF). Unlike traditional research, which focuses on antibacterial and antioxidant activities, our research examined the physical properties of PEF, specifically changes in wettability. The results show that PEF has better transparency and tensile strength than the pectin alone direct emulsion film (PAEF), and the spatial distribution of Pickering emulsion droplets gives different wettability on both sides of PEF. The partially hydrophobic upside has important application value in food packaging. At the same time, the PEF is biodegradable and environmentally non-polluting. The edible film loaded with essential oils, developed based on the Pickering stabilization mechanism in this study, possesses several desirable characteristics for potential used as bioactive packaging films in food applications.