Fecha de publicación: -- Fuente: PubMed "essential oil" Food Chem. 2026 Sep 2;528:151006. doi: 10.1016/j.foodchem.2026.151006. Online ahead of print.ABSTRACTTo mitigate microbial contamination and oxidative browning of Agaricus bisporus, a novel oregano essential oil (OEO)-loaded Pickering emulsion (DCNO-PE) with long-acting antibacterial and antioxidant activity was fabricated using amphiphilic nanocellulose (DCN) from Xanthoceras sorbifolium shells as the stabilizer. DCN was extracted via deep eutectic solvent treatment combined with high-pressure homogenization, therefore exhibiting amphiphilicity and excellent aspect ratio. These distinct characteristics facilitated the formation of a stable oil-in-water interface and stable intermolecular interactions in DCNO-PE. Preservation assays revealed that DCNO-PE inhibited microbial proliferation, reduced total plate count by 1.31 log CFU/g, and suppressed the dominant spoilage bacterium Serratia marcescens, while alleviating oxidative stress and decreasing browning index by 21.25%. By integrating antibacterial and antioxidant properties through sustained OEO release, DCNO-PE extended the shelf-life of Agaricus bisporus to 12 days, demonstrating great potential for edible fungus preservation and promoting the development of natural food preservatives and functional packaging materials.PMID:42700568 | DOI:10.1016/j.foodchem.2026.151006