Novel antimicrobial and edible coating films of chia seed/CMC hydrocolloids with betel leaf oil inclusion complexes for post-harvest fruit preservation: a case study on raspberry

Abstract

Betel leaf oil (BLO) is a natural essential oil composed of main active compounds such as chavibetol, eugenol, and alpha-pinene. These active compounds have major applications in promoting health benefits and antibacterial activity. However, despite its therapeutic promise, the practical application of BLO is hindered by several limitations, including its high volatility, hydrophobicity, and susceptibility to photodegradation. β-Cyclodextrin (β-CD) offers an effective strategy to improve solubility and bioactivity by forming inclusion complexes (ICs). This research integrates both computational and experimental methods to deliver detailed and comparative insights into the mechanistic dynamics of active compounds within the β-CD cavity, utilizing molecular docking and molecular dynamics simulations. The findings demonstrate that all ICs form spontaneously, and van der Waals forces are the major driving force. Comprehensive characterizations of ICs were performed using a suite of analytical techniques, confirming the successful formation and stability of the complexes. The findings indicated that ICs exhibited prolonged release over 12 h under various conditions and enhanced antibacterial efficacy against both Gram-positive (Staphylococcus aureus) and Gram-negative (Escherichia coli) bacteria. Moreover, raspberries exhibited enhanced freshness after dip-coating with chia/CMC hydrocolloid incorporated with BLO/β-CD ICs, particularly the chia/CMC/1% BLO/β-CD ICs group. This treatment resulted in a significant prolongation of shelf life, reduced ethylene production, and a marked delay in decay. Additionally, bioactive natural coating films demonstrated significant potential as edible natural preservatives, providing a sustainable alternative to conventional chemical preservatives in food industry applications.