Shenzhen Key Laboratory of Food Nutrition and Health, College of Chemistry and Environmental Engineering and Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China; State Key Laboratory of Marine Food Processing and Safety Control, Dalian Polytechnic University, Dalian 116034, China; National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
Shenzhen Key Laboratory of Food Nutrition and Health, College of Chemistry and Environmental Engineering and Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China.
Food Chem. 2025 Jan 15;463(Pt 4):141404. doi: 10.1016/j.foodchem.2024.141404. Epub 2024 Sep 23.
Postharvest spoilage of fruits accounts for significant losses ranging between 20 %-30 %, leading to considerable resource wastage and economic downturns. The development of an effective fresh-keeping packaging material is of paramount importance. This study introduces an innovative on-demand removable active fruit fresh-keeping film (GPP), created by embedding a GP (gallic acid-phycocyanin) fiber mesh hydrogel with functional properties into a polyvinyl alcohol (PVA) matrix. The resultant GPP hydrogel-based film demonstrates outstanding UV and water vapor barrier capabilities, mechanical stability, resistance to external mechanical stress, universal surface adhesion, antibacterial efficacy, and on-demand removal attributes, while being devoid of potential toxicity hazards. Utilizing grapes and blueberries as representative fruits, it is shown that the GPP hydrogel film significantly preserves the fruits' hardness, pH, total soluble solids content (TSS), and minimizes the rate of weight loss, thereby prolonging the shelf life to 13 days for grapes and 20 days for blueberries at ambient temperature. These results underscore the potential of this hydrogel-based film as an invaluable material for fruit preservation within the food industry.
水果采后腐烂造成了 20%-30%的重大损失，导致了大量的资源浪费和经济衰退。开发一种有效的保鲜包装材料至关重要。本研究介绍了一种创新的按需可移除的活性水果保鲜膜（GPP），它是通过将具有功能特性的 GP（没食子酸-藻蓝蛋白）纤维网格水凝胶嵌入到聚乙烯醇（PVA）基质中制成的。所得的 GPP 水凝胶基薄膜具有出色的 UV 和水蒸气阻隔性能、机械稳定性、对外力的抵抗力、通用的表面附着力、抗菌效果以及按需去除的特性，同时不存在潜在的毒性危害。利用葡萄和蓝莓作为代表性水果，结果表明 GPP 水凝胶薄膜显著保持了水果的硬度、pH 值、总可溶性固形物含量（TSS），并最大限度地降低了失重率，从而将葡萄的货架期延长至 13 天，蓝莓的货架期延长至 20 天，均在室温下。这些结果突显了这种水凝胶基薄膜作为食品工业中水果保鲜的宝贵材料的潜力。
