Sodium alginate/guar gum based nanocomposite film incorporating β-Cyclodextrin/persimmon pectin-stabilized baobab seed oil Pickering emulsion for mushroom preservation

The poor biological, mechanical and water-resistance properties of sodium alginate/guar gum film (SG) limit its application in food preservation. To overcome this disadvantage, we added beta-Cyclodextrin/persimmon pectin-stabilized baobab seed oil Pickering emulsion (BOPE) to enhance the mechanical and water resistance proper-ties of SG film, and added green synthesized silver nanoparticles (AgNPS) and Lycium ruthenicum extract (LA) to improve the biological properties of the film. The properties of BOPE was optimized using Box-Behnken design (BBD). Scanning electron microscope and Fourier transform infrared results revealed the change of structure and molecular interaction in the SG film after the addition of AgNPS, LA, and optimized BOPE. The 2.0%BOPE-loaded film containing AgNPS/LA with the enhanced mechanical, barrier, BO retention, and biological properties not only improved the preservation effect on mushroom (A. bisporus), but also maintained structural stability. Thus, the 2.0%BOPE-loaded SG/LA/AgNPS film has considerable potential in active packaging applications.

Automated summary

To overcome the limitations of sodium alginate/guar gum film (SG), a study was conducted to enhance its properties using beta-Cyclodextrin/persimmon pectin-stabilized baobab seed oil Pickering emulsion (BOPE), silver nanoparticles (AgNPS), and Lycium ruthenicum extract (LA). The results showed that the optimized BOPE-loaded SG/LA/AgNPS film improved the mechanical, barrier, nutrient retention, and biological properties, making it suitable for active packaging applications.