Research Data from Shanxi Normal University Update Understanding of Food Research (Preparation of Fresh-Keeping Paper Using Clove Essential Oil through Pickering Emulsion and Maintaining the Quality of Postharvest Cherry Tomatoes).

A recent study conducted by researchers at Shanxi Normal University in China focused on developing a fresh-keeping paper containing clove essential oil (CEO) through Pickering emulsion. The paper was tested using cherry tomatoes to assess its preservative efficacy. The results showed that the Pickering emulsion had strong stability and the fresh-keeping paper had good antioxidant activity and sustained-release effect on CEO. The paper also inhibited the growth of microorganisms significantly and displayed considerable potential for application in the preservation of postharvest fruits and vegetables. [Extracted from the article]