Development and characterization of zein co-encapsulated wampee essential oil and propolis extract films for food preservation

This study aims to develop zein co-encapsulated Wampee [ Clausena lansium (Lour.) Skeels] essential oil (WEO) and propolis ethanol extract (PEE) for incorporation into sodium alginate matrix (ZPWS). The films were evaluated for their morphological features, chemical structure, mechanical and barrier properties, as well as their resistance to high temperatures. Additionally, antibacterial effects and antioxidant activities of films were investigated. The functional properties of zein were also evaluated for its ability to effectively co-encapsulate WEO and PEE, achieving in delayed release. Overall, the ZPWS films exhibited excellent functional properties compared the original films. These enhancements included greater tensile strength, increased rigidity, heightened resistance to water, improved thermal stability, a more condensed structure, and the presence of strong antioxidant and long-lasting bacteriostatic properties. Finally, a real-time study on the edible coated films was carried out strawberries preservation. The ZPWS film demonstrated good potential for application in food preservation.