The amyloid fibril-stabilized Pickering emulsion significantly enhances the mechanical and barrier properties of Konjac Glucomannan active films for cherry preservation.

Konjac glucomannan (KGM), a natural polymer, is an excellent candidate for use in food packaging due to its desirable film-forming characteristics. However, the limited barrier, antioxidant, and antimicrobial properties of pure KGM films restrict their practical applications. To reinforce the barrier and functional properties of KGM-based films, tea tree oil (TTO) Pickering emulsions stabilized by chitosan-modified soy protein derivative-amyloid fibril (AFS) were prepared and incorporated into KGM matrices. The effects of these Pickering emulsions on the structural and functional properties of KGM films were systematically investigated. The results indicated a favorable compatibility between Pickering emulsions and KGM. The strong interactions among KGM, AFS, and TTO lead to a denser and more compact film structure, improving barrier properties. Specifically, the water vapor and oxygen permeability values of the Pickering emulsion films (group EC) were reduced to 0.326 g·mm/(m·day·KPa) and 4.63 g/m·s·Kpa, respectively. The tensile strength and elongation at the break of the film were increased respectively to 35.02 MPa and 71.8 %. The incorporation of TTO markedly enhanced water resistance, with the total antioxidant capacity of group EC being 9.92 times greater than that of pure KGM films, as well as improving the antimicrobial activity of the KGM-based films. Furthermore, the emulsion film demonstrated effective preservation of cherries, extending their shelf life by approximately 10 days. In conclusion, this study successfully developed a film with enhanced barrier properties and antimicrobial activity, presenting promising applications in food preservation and packaging.