Fabrication, characterization, and photodynamic inactivation activity of cinnamaldehyde-curcumin loaded Pickering emulsions on foodborne pathogenic microorganisms.

The growing emphasis on natural products for safeguarding food safety underscores their important role in contemporary preservation strategies. This study developed a photoactivated cinnamaldehyde-curcumin co-loaded Pickering emulsion (CN-CUR-PE) stabilized by zein-chitosan nanoparticles for enhanced antimicrobial activity against foodborne pathogens. Optimized at a 1:50 CUR: CN mass ratio, the emulsion exhibited minimal particle size (195.73 ± 2.25 nm), high encapsulation efficiency (96.86 ± 0.19 %), superior stability under storage (15 days) and thermal stress (90 °C). Light triggered curcumin-mediated photodynamic inactivation, achieving 99.12 % inhibition of A. flavus spore germination and complete suppression of E. coli and S. aureus growth at 0.5 μL/mL. Synergistic effects between cinnamaldehyde and curcumin enhanced antimicrobial potency, reducing A. flavus contamination in peanuts by 89.98 % under light irradiation. The emulsion system offered a promising natural strategy for food preservation, addressing solubility limitations and improving antimicrobial efficacy against pathogens and mycotoxigenic fungi in agricultural products.