Thymol Encapsulated Pickering Emulsion Coated Paper for Enhancing Cherry Tomato Preservation Performance

Authors

  • Lei Zhu Key Laboratory of Bamboo Fiber Materials Engineering of China Light Industry, School of Food and Liquid Engineering, Sichuan University of Science and Engineering, Yibin, Sichuan, PRC
  • Chunxia Pang Key Laboratory of Bamboo Fiber Materials Engineering of China Light Industry, School of Food and Liquid Engineering, Sichuan University of Science and Engineering, Yibin, Sichuan, PRC
  • Yiwei Xiao Key Laboratory of Bamboo Fiber Materials Engineering of China Light Industry, School of Food and Liquid Engineering, Sichuan University of Science and Engineering, Yibin, Sichuan, PRC
  • Yuanjia Zhang Key Laboratory of Bamboo Fiber Materials Engineering of China Light Industry, School of Food and Liquid Engineering, Sichuan University of Science and Engineering, Yibin, Sichuan, PRC
  • Jiahui Wang Key Laboratory of Bamboo Fiber Materials Engineering of China Light Industry, School of Food and Liquid Engineering, Sichuan University of Science and Engineering, Yibin, Sichuan, PRC
  • Li Hu Key Laboratory of Bamboo Fiber Materials Engineering of China Light Industry, School of Food and Liquid Engineering, Sichuan University of Science and Engineering, Yibin, Sichuan, PRC
  • Yang Fu Key Laboratory of Bamboo Fiber Materials Engineering of China Light Industry, School of Food and Liquid Engineering, Sichuan University of Science and Engineering, Yibin, Sichuan, PRC
  • Ting Li Key Laboratory of Bamboo Fiber Materials Engineering of China Light Industry, School of Food and Liquid Engineering, Sichuan University of Science and Engineering, Yibin, Sichuan, PRC
  • Wenjun Li Key Laboratory of Bamboo Fiber Materials Engineering of China Light Industry, School of Food and Liquid Engineering, Sichuan University of Science and Engineering, Yibin, Sichuan, PRC

Keywords:

Thymol, Pickering emulsion, Coated paper, Fruit preservation

Abstract

Thymol, a natural phenolic compound with broad-spectrum antimicrobial activity and high antioxidant capacity, faces limitations in food preservation due to its volatility. This study developed a thymol-loaded Pickering emulsion stabilized by zein/pectin (ZP) composite colloidal particles. The effects of thymol concentration (0.5 to 2.5 wt%) on encapsulation efficiency, colloidal stability, and functional properties were investigated. The resultant functionalized paper was evaluated for cherry tomato preservation. Optimal performance was achieved at 2 wt% thymol, yielding a high encapsulation efficiency of 91.4% and superior stability. The paper demonstrated robust antimicrobial efficacy, sustained release, and a 98.2% DPPH radical scavenging efficacy. In storage trials, it significantly outperformed controls by better maintaining firmness, mitigating weight loss, and reducing the spoilage rate to 7.3% after 15 days, while most effectively preserving soluble solids content. This work demonstrates the ZP particle-stabilized, thymol-loaded Pickering emulsion-based paper as a highly effective strategy for postharvest preservation.

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Published

2026-01-08

How to Cite

Zhu, L., Pang, C., Xiao, Y., Zhang, Y., Wang, J., Hu, L., … Li, W. (2026). Thymol Encapsulated Pickering Emulsion Coated Paper for Enhancing Cherry Tomato Preservation Performance. BioResources, 21(1), 1669–1689. Retrieved from https://ojs.bioresources.com/index.php/BRJ/article/view/25374

Issue

Vol. 21 No. 1 (2026)

Section

Research Article or Brief Communication