Che Kundian, Chen Zhanjun, Weng Luo, Zhou Baogang, Gao Wei, Liu Ran, Yang Jialin, Luo Haoyuan, Hu Wenzhong
College of Life Science, Zhuhai College of Science and Technology, Zhuhai 519040, China.
College of Life Science, Jilin University, Changchun 130015, China.
Molecules. 2025 Mar 24;30(7):1438. doi: 10.3390/molecules30071438.
Deterioration in fruits represent a significant challenge to food safety, which has prompted our investigation into sustainable fruit preservation technologies. This paper presents the synthesis of quercetin/copper nanoparticles (QC NPs) and their application in the preservation of grapes. The QC NPs, prepared through quercetin/copper complexation, exhibited stability with a particle size of 79.4 ± 3.2 nm and a zeta potential of -34.00 ± 4.98 mV. The nanoparticles exhibited robust antioxidant activity and 100% bactericidal effect against and at 0.05 mg/mL, thereby underscoring their potential for use in fruit preservation. The application of a sodium alginate (SA) + QC NP coating to grapes resulted in an 8.08% reduction in weight loss in comparison to the control, which exhibited a 10.40% reduction. The coating maintained firmness and preserved titratable acid content, thereby extending the storage life of the grapes. These findings position QC NPs as a promising material in eco-friendly and effective fruit preservation, and offer a viable solution to postharvest fruit preservation.
水果变质对食品安全构成重大挑战，这促使我们对可持续水果保鲜技术展开研究。本文介绍了槲皮素/铜纳米颗粒（QC NPs）的合成及其在葡萄保鲜中的应用。通过槲皮素/铜络合制备的QC NPs表现出稳定性，粒径为79.4±3.2 nm，zeta电位为-34.00±4.98 mV。这些纳米颗粒具有强大的抗氧化活性，在0.05 mg/mL时对[具体细菌1]和[具体细菌2]具有100%的杀菌效果，从而突出了它们在水果保鲜中的应用潜力。与对照相比，用海藻酸钠（SA）+QC NP涂层处理葡萄后，重量损失减少了8.08%，对照的重量损失减少了10.40%。该涂层保持了葡萄的硬度并保留了可滴定酸含量，从而延长了葡萄的储存寿命。这些发现表明QC NPs是一种有前景的环保且有效的水果保鲜材料，并为采后果实保鲜提供了可行的解决方案。
