Preparation and application of modified Aronia melanocarpa pectin-whey protein stabilized clove essential oil pickering emulsion sustained-release preservative pads

Aronia melanocarpa Pectin (AP) was modified via alkaline/enzymatic/high-pressure enzymatic methods. High-pressure enzymatic pectin (HPP-AP) exhibited the lowest esterification degree with galacturonic acid content, optimal shear-thinning behavior, and emulsification performance. HPP-AP complexed with whey protein isolate (WPI) through hydrophobic interactions (exposed galacturonic acid–WPI residues) and hydrogen bonding (amide–hydroxyl groups), forming stable composite particles. These particles stabilized Pickering emulsions (20 % oil phase) encapsulating clove essential oil (CEO), demonstrating uniform interfacial adsorption (oil-in-water type), high encapsulation efficiency, and stability under diverse conditions (pH, temperature, centrifugation). The emulsions showed sustained CEO release (87.8 % at 7 days) and inhibited aspergillus Niger ( A. niger ) effectively. Coated onto non-woven fabrics, the emulsion formed a gel-network coating. During 12 d storage (4 °C), preservative pads delayed strawberry weight loss, texture/color deterioration, and moisture migration, extending shelf life by 6 d while maintaining quality in transport simulation. This work provides a novel strategy for plant essential oil-based active packaging