Development of a Chitosan/Cellulose Nanocrystal-Stabilized Pickering Emulsion Film Containing Pomelo Peel Essential Oil and Cinnamaldehyde for Strawberry Preservation

To develop eco-friendly active packaging for food spoilage control, a Pickering emulsion (PPOEs) was prepared by co-encapsulating pomelo peel essential oil (PPO) and cinnamaldehyde (CIN) (1:1, v/v) using chitosan (CS) and carboxylated cellulose nanocrystals (C-CNCs) as composite stabilizers. Among the oil-to-water ratios tested, the emulsion prepared at 1:50 showed good storage stability and was selected for film fabrication. This combination exhibited strong antibacterial activity against four common foodborne pathogenic bacteria (E. coli, S. aureus, L. monocytogenes, and V. parahaemolyticus) and improved sensory acceptability by effectively masking the pungent odor of CIN with the fresh citrus aroma of PPO. The CS composite film containing PPOEs (CS-30%PPOEs) showed enhanced mechanical properties, UV resistance, and reduced water vapor permeability compared to the pure CS film. During strawberry preservation at 27 ± 4 °C for 5 days, the film (CS-30%PPOEs) resulted in 0% decay, whereas a commercial polyvinyl chloride film (PVC; CK group) resulted in 100% decay. In addition, the composite film reduced weight loss and delayed fruit softening, thereby maintaining post-harvest quality. Soil burial tests over 21 days confirmed good biodegradability. Overall, this study provides a feasible strategy for utilizing pomelo peel waste while achieving a balance of antimicrobial efficacy, sensory quality, and environmental friendliness, offering a promising active packaging solution for controlling post-harvest spoilage of perishable fruits.