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<p>This study aimed to develop a novel composite coating using a blend of quinoa protein (QP) and xanthan gum (XG) functionalized with cinnamon essential oil (CEO) to enhance blueberry preservation. Notably, this research innovatively integrates network pharmacology analysis to elucidate the underlying molecular antioxidant mechanism, distinguishing it from traditional preservation studies. Results showed that the QP/XG/CEO coating improved blueberry shelf life and effectively preserved key quality attributes. It significantly minimized weight loss, retarded the decline in firmness and total anthocyanin content, and maintained the stability of total soluble solids and pH levels during storage compared to the control group, indicating that the coating is effective in reducing oxidative deterioration and microbial spoilage, and solving the key challenges in blueberry postharvest storage. This composite coating effectively alleviated postharvest quality deterioration of blueberries caused by oxidation or spoilage microbial activity. Mechanistically, network pharmacology and molecular docking revealed that cinnamaldehyde exerts antioxidant effects by regulating core targets (e.g., HMOX1, CCL2). These findings validate the QP/XG/CEO coating for blueberry preservation and establish a molecular theoretical basis for the development of functional active packaging.</p>

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Preparation of xanthan gum/quinoa protein/cinnamon essential oil composite coating: Application in blueberry preservation and its antioxidant mechanism via network pharmacology

  • 期刊论文

  • 发表日期：

    2026年3月18日

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  • Guangjie Zhang,
  • Yining Feng,
  • Ning Li,
  • Li Huang,
  • Tao Zhang,
  • Genxi Zhang,
  • Tianzhu Guan

摘要

This study aimed to develop a novel composite coating using a blend of quinoa protein (QP) and xanthan gum (XG) functionalized with cinnamon essential oil (CEO) to enhance blueberry preservation. Notably, this research innovatively integrates network pharmacology analysis to elucidate the underlying molecular antioxidant mechanism, distinguishing it from traditional preservation studies. Results showed that the QP/XG/CEO coating improved blueberry shelf life and effectively preserved key quality attributes. It significantly minimized weight loss, retarded the decline in firmness and total anthocyanin content, and maintained the stability of total soluble solids and pH levels during storage compared to the control group, indicating that the coating is effective in reducing oxidative deterioration and microbial spoilage, and solving the key challenges in blueberry postharvest storage. This composite coating effectively alleviated postharvest quality deterioration of blueberries caused by oxidation or spoilage microbial activity. Mechanistically, network pharmacology and molecular docking revealed that cinnamaldehyde exerts antioxidant effects by regulating core targets (e.g., HMOX1, CCL2). These findings validate the QP/XG/CEO coating for blueberry preservation and establish a molecular theoretical basis for the development of functional active packaging.