Construction of oregano essential oil Pickering emulsions stabilized by Nanocellulose from Xanthoceras sorbifolium shell: Unraveling antibacterial and antioxidant synergy for Agaricus bisporus preservation.

Abstract

To mitigate microbial contamination and oxidative browning of Agaricus bisporus, a novel oregano essential oil (OEO)-loaded Pickering emulsion (DCNO-PE) with long-acting antibacterial and antioxidant activity was fabricated using amphiphilic nanocellulose (DCN) from Xanthoceras sorbifolium shells as the stabilizer. DCN was extracted via deep eutectic solvent treatment combined with high-pressure homogenization, therefore exhibiting amphiphilicity and excellent aspect ratio. These distinct characteristics facilitated the formation of a stable oil-in-water interface and stable intermolecular interactions in DCNO-PE. Preservation assays revealed that DCNO-PE inhibited microbial proliferation, reduced total plate count by 1.31 log CFU/g, and suppressed the dominant spoilage bacterium Serratia marcescens, while alleviating oxidative stress and decreasing browning index by 21.25%. By integrating antibacterial and antioxidant properties through sustained OEO release, DCNO-PE extended the shelf-life of Agaricus bisporus to 12 days, demonstrating great potential for edible fungus preservation and promoting the development of natural food preservatives and functional packaging materials.