Sun Jishuai, Lv Chenyan, Zhang Tuo, Zang Jiachen, Zhao Guanghua
College of Food Science & Nutritional Engineering, China Agricultural University, Beijing Key Laboratory of Functional Food from Plant Resources, Beijing 100083, China.
College of Food Science & Nutritional Engineering, China Agricultural University, Beijing Key Laboratory of Functional Food from Plant Resources, Beijing 100083, China.
Food Chem. 2025 Mar 1;467:142260. doi: 10.1016/j.foodchem.2024.142260. Epub 2024 Nov 28.
The decay of fruits poses a great challenge to the global food industry, exacerbating food shortages, environmental pollution, and health hazards, while attempts to mitigate this issue with chemical additives often lead to additional health and environmental concerns. To address this, GL and BBR were co-assembled into nanofibrils hydrogels for fruit preservation, driven by hydrogen bonding and electrostatic interactions. The obtained GL/BBR hydrogels exhibit AIE activity and generate ROS under white light, providing strong bactericidal effects against E. coli and S. aureus. Notably, the hydrogels sprayed on the fruit's surface are transparent, block UV rays, and are easily washable, allowing the fruit's cleanliness to be visually inspected through fluorescence under ultraviolet light. With excellent biocompatibility, GL/BBR hydrogels maintain fruit freshness and quality, significantly extending storage life compared to untreated groups. These properties make them promising bioactive materials for sustainable fruit preservation.
水果腐烂给全球食品行业带来了巨大挑战，加剧了粮食短缺、环境污染和健康危害，而试图用化学添加剂缓解这一问题往往会引发更多的健康和环境问题。为了解决这一问题，通过氢键和静电相互作用，将葡萄糖氧化酶（GL）和黄连素（BBR）共组装成纳米纤维水凝胶用于水果保鲜。所制备的GL/BBR水凝胶具有聚集诱导发光（AIE）活性，在白光下产生活性氧（ROS），对大肠杆菌和金黄色葡萄球菌具有很强的杀菌作用。值得注意的是，喷洒在水果表面的水凝胶是透明的，能阻挡紫外线，且易于清洗，通过紫外光下的荧光可直观检查水果的清洁度。GL/BBR水凝胶具有优异的生物相容性，能保持水果的新鲜度和品质，与未处理组相比，显著延长了储存期。这些特性使其成为可持续水果保鲜的有前景的生物活性材料。
