Antimicrobial guar gum films optimized with Pickering emulsions of zein-gum arabic nanoparticle-stabilized composite essential oil for food preservation.

In this study, composite essential oil Pickering emulsion stabilized with zein-gum arabic (GA) nanoparticles (ZGCEO) was prepared to improve the characteristics of guar gum (GG) films. ZGCEO exhibited commendable stability and compatibility with GG, while leading to a noticeable improvement in the light barrier (from 3.98 A mm to 17.09 A mm) and water vapor barrier characteristics of GG films, concomitantly mitigating their hydrophilic nature, with decreasing moisture content (from 17.70 % to 10.50 %), water solubility (from 84.41 % to 71.79 %), water vapor permeability (from 5.64 × 10 g (m s Pa) to 4.97 × 10 g (m s Pa)), and an increasing water contact angle (from 69.8° to 94.2°). The addition of 2 % ZGCEO yielded a notable increase in the tensile strength of the GG-ZGCEO films, but the elongation at break decreased with increasing ZGCEO concentration. Moreover, the incorporated ZGCEO demonstrated outstanding antioxidant and antimicrobial characteristics, featuring a slow-release behavior of essential oil. The GG-ZGCEO coating also showed an excellent preservation effect in pork and "Huangguan" pears during storage. Collectively, we substantiated the efficacy of ZGCEO in augmenting the functional attributes of GG films, thereby establishing their potential utility as antimicrobial packaging materials conducive to food preservation.