Construction of a gelatinized starch-based chlorogenic acid emulsion: Transcriptomic insights into antibacterial mechanism and application in cod preservation

Chlorogenic acid (CGA) is a bioactive phenolic compound with antioxidant and antimicrobial properties, but its poor solubility, stability, and bioavailability limit practical use in food preservation. In this study, a novel starch@CGA emulsion was developed using gelatinized starch as the core, a CGA-rich MCT oil phase, and Tween-80 as stabilizer. FTIR and microscopic confirmed successful encapsulation and uniform dispersion. Molecular docking simulations showed tight and stable binding of CGA to the starch matrix, contributing to prolonged retention. The emulsion showed strong antioxidant activity, with 0.10 mg/mL CGA achieving 85.28 % and 96.61 % scavenging of DPPH and ABTS radicals, respectively, and reduced Shewanella putrefaciens viability to 0.61 %. Transcriptomic analysis revealed that the emulsion disrupted bacterial energy metabolism, oxidative stress response, and key metabolic pathways. In cod fillet preservation, the emulsion extended shelf life from 6 to 8 days, inhibited spoilage, and reduced oxidation. This biocompatible, food-grade emulsion offers promising potential for active food packaging and preservation.