Preparation of Complex Polysaccharide Gels with <i>Zanthoxylum bungeanum</i> Essential Oil and Their Application in Fish Preservation.

Effect of the Addition of Inulin on Water Vapor Permeability (WVP), Tensile Strength (TS), and Elongation at Break (EAB) of the ZEO-Complex Polysaccharide Gels As shown in Figure 1 A, with the increase in inulin, ZEO-complex polysaccharide gels showed a trend of WVP firstly decreasing and then significantly increasing ( p < 0.05), and WVP had a minimum value when the addition of inulin was at 0.8%.

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