Perilla essential oil-loaded gelatin-hyaluronic acid films for kiwiberry preservation: Effects of dual crosslinking on film properties and proteomic responses.

Abstract

A dual-crosslinked gelatin-hyaluronic acid (HA) film loaded with perilla essential oil was developed for Actinidia arguta preservation. Ca2+ and gallic acid reinforced the film network, giving GH/Ca/A₃ high tensile strength (40.39 MPa), low water vapor permeability (3.34 g/m2·day), improved hydrophobicity, and enhanced thermal stability. During 12 days of storage, the essential oil-free gelatin-HA film (GH-K) reduced fruit weight loss from 40.01% to 17.98%, confirming its physical barrier-based preservation effect under ambient storage conditions. Perilla essential oil further enhanced preservation, reducing weight loss to 10.00%, maintaining firmness at 27.6 N, and lowering total colony and yeast/mold counts to 4.26 and 2.19 log CFU/g, respectively. Proteomics showed that GH/P-K modulated antioxidant defense, glutathione metabolism, phenylpropanoid biosynthesis, redox regulation, and cell wall-related pathways, linking film performance with delayed kiwiberry deterioration.