Eco-friendly food shield: Sodium alginate and Prunus armeniaca L. essential oil nanoemulsion for potent antibacterial and antibiofilm defense against foodborne pathogen

Using sodium alginate (NaAlg) and apricot oil, a novel nanoemulsion-based coating (NaAlg-PANE) was created in this work with the specific goal of preventing foodborne pathogen and biofilm development. UV-Vis spectroscopy, FTIR and Dynamic Light Scattering (DLS) were used to analyze the nanoemulsion. With a zeta potential of −27.8 ± 2.6 mV, key findings showed that NaAlg-PANE was highly stable and suggested electrostatic repulsion between particles. NaAlg-PANE's neutral pH of 7.2 ensures that it can be used in culinary applications without compromising flavor. FTIR analysis verified the existence of functional groups responsible for emulsion stability and antibacterial activity. Tests showed that NaAlg-PANE effectively reduced the clumping of bacteria and the buildup of biofilm at different amounts, which means it successfully stopped the growth and biofilm formation of the foodborne germ Enteropathogenic Escherichia coli (EPEC) by making it harder for the bacteria to stick to surfaces. By postponing ripening and spoiling over a 15-day period, NaAlg-PANE demonstrated strong adhesion, transparency, and a much longer shelf life when placed as a coating on tomatoes. By improving food quality and safety during storage and reducing dependency on artificial additives, this biocompatible, non-toxic, and reasonably priced coating presents a viable substitute for chemical preservatives.