Controlled release and stability enhancement of cinnamon essential oil in glutathione-modified soy protein particles: Its antimicrobial application for fresh-cut cantaloupe

Although plant essential oils are widely recognized for their synergistic antimicrobial effects in postharvest fruit preservation, their use in food preservation coatings is limited due to their low water solubility and high volatility. To address these limitations, a self-assembling material SPI/SA/GSH (SSG) was developed by introducing glutathione (GSH) into a soy protein isolate (SPI) - sodium alginate (SA). The cinnamon essential oil (CEO) was encapsulated within this self-assembling material using homogenization and sonication techniques, to enhance its preservation capabilities. The solutions and emulsions composed of SPI, SA, SPI/SA physical complex (SS) and SSG particles were compared and evaluated for their structural characteristics and stability, indicating that the introduction of GSH promoted the self-assembly of protein-polysaccharide complexes by breaking disulfide bonds, thereby improving the emulsification and stability of the system. The antibacterial assays showed that the SSG emulsion effectively inhibited the growth of Escherichia coli ( E. coli ) and Staphylococcus aureus ( S. aureus ). Notably, the SSG displayed a sustained-release effect for CEO, highlighting its potential for controlled-release applications. Furthermore, fresh-cut cantaloupe treated with the SSG coating experienced reduced mass loss and retained firmness, while maintaining levels of ascorbic acid, total soluble solids (TSS), and titratable acidity (TA) compared to other treatments. These findings underscore the potential of SSG for improving food preservation and extending shelf life.