Hyaluronic acid modified emodin polymeric nanoparticles for improved antibacterial activity and food preservation

Food preservation has recently attracted considerable attention in the field of food safety, highlighting the need to develop low-toxicity, natural compound-based products. This study aimed to investigate the regulatory effect of hyaluronic acid on emodin polymer nanoparticles and develop a novel antibacterial agent for fruit preservation. The nanoparticle system involving two polymers was found to enhance emodin solubility (42.25 %) by reducing particle size (236 nm) and crystallinity. Molecular simulation revealed that the hyaluronic acid network formed tight binding with emodin and improved stability through nine possible types of hydrogen bonds in the hyaluronic acid-based nanoparticles. It demonstrated remarkable bacterial killing effects in antimicrobial applications ( S. aureus 96 % and E. coli 97 %). The optimized nanoparticles disrupted the integrity of microbial cell membranes, exhibiting significant inhibitory effects on the removal capacity of mature biofilms, as well as the viability and adhesion of bacteria within biofilms. The nanoparticles demonstrated superior efficacy in maintaining produce freshness (vitamin C) and inhibiting spoilage of cherry tomatoes and grapes within 7 days.