Improved sustained-release properties of ginger essential oil in a Pickering emulsion system incorporated in sodium alginate film and delayed postharvest senescence of mango fruits.

In this work, we investigated the effects of CNCs stabilized Pickering emulsions on the structures and properties of SA films, and explored the combined effects on improving film performances between GEO and CNCs. Moreover, we validated the effects of prepared coating films for improving mango fruit storage quality and redox state. This study might reveal the potential mechanisms of how Pickering emulsion improves the gas barrier, hydrophobicity, mechanical properties, and antioxidant capacity of SA films. Thus, made the prepared composite film more beneficial for mango fruit preservation. [Display omitted] • Pickering emulsion stabilized by cellulose nanocrystals showed a uniform system. • Pickering emulsion improved the properties of sodium alginate composite film. • The film had a sustained release effect on ginger essential oil. • The film maintained high postharvest qualities for mangos. The insufficient water vapor barrier and mechanical capacity of sodium alginate (SA) film limited its application in fruit preservation. Herein, cellulose nanocrystals (CNCs) were used to stabilize Pickering emulsion. Then, we prepared SA composite films. Ginger essential oil (GEO) was loaded as antimicrobials and antioxidants. Finally, the application on mangos were investigated. Compared to coarse emulsion, Pickering emulsion and its film-formation-solution showed more stable system and larger droplet size. The emulsion significantly changed the properties of SA film. Specifically, CNCs improved the thermal, tensile, and barrier properties of the film and GEO enhanced the ultraviolet-visible light barrier capacity. Additionally, the SA/CNC film possessed a homogeneous micromorphology which had a sustained-release effect on GEO, thus maintaining high postharvest quality and long-term bioavailability for mangos. In conclusion, the film prepared via Pickering emulsion showed satisfactory properties which had great potential in fruit preservation. [ABSTRACT FROM AUTHOR]