Citrus waste-inspired pectin emulsion films activated with essential oils and anthocyanins for separate antimicrobial...

Prominent food safety concerns have driven the need for developing functional sustainable packaging approach. Herein, inspired by citrus waste, a pectin-based emulsion (Pec-Ant-CEO) film was designed by incorporating citrus essential oil (CEO)-loaded Pickering emulsions (ZPCEO, stabilized by zein/citrus pectin nanoparticles [ZPs]) and purple potato anthocyanins (Ant) into citrus pectin (Pec) matrix for separate antimicrobial and indicator applications. ZPCEO and Ant synergistically modified the microstructure of the Pec film, enhancing its water vapor barrier property, mechanical strength, UV resistance capability, pH colorimetric response, and comprehensive biosafety profile. The sustained release behavior of CEO in Pec-Ant-CEO film followed first-order kinetics, demonstrating superior antioxidant capacity and antibacterial effects against S. aureus and E. coli. These antibacterial properties were further validated in cherry tomato preservation, where the Pec-CEO effectively inhibited microbial contamination and delayed quality deterioration. Moreover, the Pec-Ant-CEO film exhibited efficient pH sensitivity, enabling real-time freshness monitoring of seafood. Notably, the Pec-Ant-CEO film was naturally biodegraded in soil, and the degradation products provided nutrients for the mung bean sprouts growth, highlighting its eco-friendly potential and long-term sustainability. Collectively, this work offers new inspirations for the green preservation of seafood by upcycling citrus processing waste.