Phenethyl Alcohol-Loaded Polysaccharide Complex Films: Preparation, Characterization, and Potential for Prune Fruit Preservation

Phenethyl alcohol (PEA) is an aromatic substance with minimal acute toxicity and strong antibacterial properties. However, the high volatility and short duration of action restrict its application. In this study, PEA was incorporated into sodium alginate and carboxymethyl chitosan films, and the characteristics of the complex films were systematically analyzed. The results demonstrated that incorporating into polymer films effectively slowed down and prolonged the release of PEA. The complex films exhibited effective bacteriostatic properties both in vitro and in vivo and positively impacted the hardness, color, and total soluble solid in fruit quality of Prunus domestica L, without negatively affecting other fruit quality parameters. The morphology, water resistance property, and the polymer matrix of the films were found to be related to the release of PEA in the films. The primary mechanism for prolonging fruit storage was attributed to the bacteriostatic properties of the fruit impacted by the film.