Mung bean protein isolate/cationic guar gum-based composite aerogel with sustained-release of thyme essential oil for preservation of kiwifruit.

Kiwifruit with exceptional nutrients and flavor are susceptible to soft rot. This study aimed to develop an aerogel system for controlled release of thyme essential oil (TEO) to control kiwifruit decay and maintain fruit quality. TEO-encapsulated Pickering emulsions were fabricated using mung bean protein isolate (MBPI) and cationic guar gum (CGG) as matrices at a mass ratio of 2:1 and pH 7.2 through electrostatic interactions. The emulsions exhibited excellent storage stability, rheological properties, antioxidant and antifungal activity, with sustained TEO release. TEO-loaded aerogels prepared by freeze-drying featured a uniform and dense honeycomb-like three-dimensional porous network via hydrogen bonding and physical encapsulation, with porosity of 97.10% and density of 42.96 mg/cm3. Preservation tests proved it delayed soft rot by 2 d and maintained fruit quality. These findings provide a prospective and eco-friendly strategy for extending shelf life and keeping freshness in fruit, with great potential for application in food preservation industry.