Synthesis and fabrication of starch-niosome-neem hybrid nanomaterials via a novel rapid spray nanoprecipitation technique: Functionality, structure, and preservation effect on fruits

Neem oil can enhance the shelf life of fresh produce, but encapsulation is essential to overcome its instability and maintain its efficacy. This study focused on developing neem seed oil-loaded niosomes to create hybrid systems, including hybrid nanomaterials, emulsions, and packaging films using underutilized pea starch. Freeze-dried starch-niosomes-neem oil hybrid nanomaterials (SNNHNMs) demonstrated superior encapsulation efficiency (∼88.4 %) and controlled release (∼15.98 %). The SNNHNMs were evaluated as organic coatings for their effects on extending the shelf life of blackberry and raspberry fruits for up to 7 days at room temperature (23°C ± 2°C, 45 % ± 5 % RH). The results showed that both SNNHNM and hybrid film treatments preserved the fruit quality up to 7 days. After 7 days of storage, hybrid film-treated blackberries showed significantly lower weight loss (∼17.33 %), and SNNHNMs treated raspberries showed a reduced weight loss (∼20.23 %) compared to control samples with a weight loss of 47.71 % and 65.33 %, respectively. Additionally, both the hybrid systems significantly (p < 0.05) maintained fruit firmness relative to untreated controls. Further, neem oil inhibited fungal growth, while the starch-based polymer coating delayed ripening by reducing respiration rates. This study highlights the potential of lipid-polymer hybrid systems as active packaging solutions, presenting innovative strategies for post-harvest fruit preservation and management. • Neem oil (NO), a volatile natural fungicide, was encapsulated to overcome its instability. • NO is a biologically active industrial oilseed with fungicidal properties. • Starch-niosome-neem hybrid nanomaterials (SNNHNMs) were synthesised from upcycled pea starch. • SNNHNMs showed superior encapsulation efficiency (∼88.4 %) and controlled release (∼15.98 %). • Both SNNHNM and hybrid films extended the shelf-life up to 7 days.