Enrichment of Sodium Alginate-Gum Arabic Composite Films with Oregano/Citronella Essential Oils for Fresh Goji Berry (Lycium Barbarum L.) Preservation

Abstract

This study reported the preparation of composite sodium alginate-gum Arabic films by incorporating nano emulsions and pickering emulsions loaded with mixed oregano and citronella essential oils. Nano emulsions and pickering emulsions were prepared with Tween 80 and whey protein isolate/inulin. The results of Fourier transform infrared, X-ray diffraction, thermo-gravimetric analysis, field emission scanning electron microscopy, and atomic force microscopy demonstrated that sodium alginate-gum Arabic and the emulsion-loaded mixed oregano and citronella essential oils were biocompatible. The mixed oregano and citronella essential oils was enclosed in Pickering emulsions in the film samples, which also improved the mechanical and water barrier qualities, slowed the release of the active components. The composite film was applied to the storage experiment of goji berries at 25°C. In comparison to the control group, the composite film containing 0.4% Pickering emulsions significantly decreased weight loss and fruit deterioration while also extending shelf life by 3 days. In conclusion, produced Pickering emulsions laminate film loaded with mixed oregano and citronella essential oils may be a viable material for the food packaging sector.