Curcumin-loaded silk fibroin nanoparticle-stabilized pickering emulsions for co-delivery of resveratrol: Synergistic efficacy in strawberry preservation

Strawberries are nutrient-dense and economically vital fruits with extremely high perishability. They frequently suffer from postharvest losses and safety hazards due to their thin epidermis, active metabolism, and susceptibility to microbial infection. Conventional preservation strategies including refrigeration, chemical fungicides and polymer coatings suffer from chilling injury, health risks and high costs. Herein, we developed a novel Pickering emulsion stabilized by curcumin-loaded silk fibroin nanoparticles (Cur-SF NPs) for the co-delivery of resveratrol (Res) to synergistically enhance strawberry preservation. Formulated via a facile eco-friendly route, Cur-SF NPs serve as bifunctional stabilizers to enhance emulsion stability as well as solubility and stability of Res. Physicochemical characterization, antioxidant assays, and microbial tests verified the emulsion's favorable properties, revealing enhanced antioxidant activity and broad-spectrum antibacterial efficacy against Aspergillus niger and Escherichia coli. Integrated into chitosan edible coating, the emulsion effectively reduced strawberry weight loss, maintained firmness and inhibited spoilage. This green, sustainable strategy presents a highly viable approach for the postharvest preservation of soft fruits.