Oat peptide-coordination supramolecular assembly: Emulsifying capacity, physicochemical characteristics, and...

The controlled release of cinnamon essential oil (CEO) poses a significant challenge in its application for fruit and vegetable preservation. In this study, zinc ions were used to induce the assembly of oat peptides into highly amphiphilic aggregates (θ_o/w = 75.5°). This process significantly enhanced the peptides' encapsulation capacity for CEO (95 %) and emulsifying stability (EAI = 25.3 m²/g, ESI = 88 %). The resulting CEO-loaded emulsion exhibited typical pseudoplastic fluid characteristics and demonstrated strong controlled-release ability, effectively inhibiting the growth of spoilage microorganisms. Additionally, the emulsion showed strong affinity for the surfaces of blueberries (θ_o/w = 40.5°-49.3°) and fresh-cut radishes (θ_o/w = 17.6°-19.2°). At room temperature, it extended their shelf lives to 16 days and 9 days, respectively, while effectively protecting their safety and commercial quality. This study opens a novel pathway for peptide-based emulsion coating in food preservation.