Enhancement of blueberry preservation with an antifungal and cushioning soy protein isolate porous hydrogels incorporated with Litsea cubeba essential oil nanoemulsions

Protection of fragile blueberry from mechanical damage and fungal contamination through active packaging is essential for extending their shelf life. This study developed a dual-functional porous hydrogel from soy protein isolate (SPI) and sodium alginate (SA) incorporated with Litsea cubeba essential oil nanoemulsions (LCEONs) for blueberries postharvest preservation. Results demonstrated that the prepared LCEON-4% was chosen for hydrogel incorporation due to optimal droplet size, uniform distribution, stability and encapsulation efficiency, and the resulting SPI/SA-LCEON composite porous hydrogels showed tight networks, outstanding cushioning and mechanical performance, as well as high water retention and swelling rate. Additionally, the composite porous hydrogels also exhibited efficient antioxidant activity and antifungal properties against Botrytis cinerea . Results in the practical application test found that the SPI/SA-LCEON composite porous hydrogels significantly reduced the weight loss and decay rate while effectively preserved fruit firmness, color, and key quality attributes (titratable acidity, soluble solids, phenols, and flavonoids) of the blueberries at 4 °C for 9 days. These findings here demonstrated the great potential of the dual-functional composite porous hydrogels as a promising sustainable material for the preservation of high-value and fragile fruits.