Antibacterial and Biocompatible Myristicae arillus Essential Oil Based Membrane for Postharvest Management of Fruits

Sodium alginate (SA), a biological macromolecule, exhibits ideal biophysical properties for use in functional food coatings. SA‐based coatings have attracted increasing attention in postharvest preservation of fruit. SA‐based edible films are increasingly popular for preserving fruit freshness due to their excellent oxygen barrier and antibacterial properties. To further improve its functionality, Mace essential oil ( Myristicae arillus‐ MEO) was emulsified with SA and transformed into films. This study developed SA‐MEO composite films by emulsifying different MEO concentrations (0.1%–0.5% (w/v)) into SA solutions. Films with 0.4% (w/v) MEO showed optimal performance, exhibiting strong antibacterial activity. FTIR and scanning electron microscopy analyses confirmed intermolecular interactions between SA and MEO, forming compact film structures. The addition of MEO significantly reduced film thickness by 0.012 μm and water vapor transmission rate by 171.6 g −2 h −1 . When applied to cherries, the SA‐MEO coatings effectively delayed spoilage; uncoated cherries rotted in 4 days, while coated ones remained intact for up to 8 days. These findings highlight the potential of SA‐MEO films as a natural, postharvest preservation method for fruits.