Ε-Polylysine Functionalized Carboxymethyl Chitosan Nanoparticles Stabilized Pickering Emulsion with Enhanced Antibacterial Activity for Strawberry Preservation

Strawberry is a highly perishable fruit that is vulnerable to bacterial spoilage. In the current investigation, the antibacterial film functionalized by Pickering emulsion was fabricated for the preservation of strawberries. Pickering emulsion was prepared using composite nanoparticles stabilized oregano essential oil. The composite nanoparticles were formed from carboxymethyl chitosan and ε-Polylysine via electrostatic interaction and hydrogen bonding. The result showed that the film functionalized with Pickering emulsion exhibited a more compact surface structure, high flexibility, and excellent barrier properties. An enhanced antibacterial effect was shown in the functionalized film, which can kill almost 100% of bacteria. Benefiting from the developed film with high antioxidant, antibacterial, and excellent barrier properties, the shelf life of strawberries was successfully extended from 3 days to 6 days. The study highlights the potential of the Pickering emulsion stabilized by ε-Polylysine functionalized carboxymethyl chitosan nanoparticles as a promising strategy for relieving food spoilage caused by bacteria.