Ultrasonication-mediated fabrication of artificial oleosomes from hemp seed oil-body proteins and rose essential oil for banana preservation.

This study systematically evaluates the efficacy of three emulsification strategies (ultrasonication, high-pressure homogenization, and high-speed shearing) in fabricating artificial oleosomes (AOs) stabilized by hemp seed oil body proteins (OBPs) and rose essential oil. Comparative analyses revealed that ultrasonication generated AOs with superior physicochemical attributes, including reduction in mean particle size, higher ζ-potential, and increased surface hydrophobicity compared to conventional methods. These structural enhancements correlated with improved functional performance: ultrasonicated AOs exhibited lower apparent viscosity, higher radical scavenging capacity, and reduction in light transmittance. Coatings derived from ultrasonicated AOs demonstrated exceptional barrier properties, achieving better water vapor permeability inhibition and oxygen transmission reduction relative to other coatings. Practical validation on bananas revealed that ultrasonicated AOs coatings extended shelf life through enzymatic browning suppression, moisture retention and content of soluble solids maintaining. The findings establish ultrasonication as a scalable strategy for engineering multifunctional AOs with applications in sustainable food preservation.