A novel bio-based aerogel for fragile fruit packaging with cushioning and antimicrobial properties

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2025-04-10 DOI:10.1016/j.foodhyd.2025.111438

Yiyi Li , Haiyu Du , Xinru Liu , Liwen Liang , Xiangdong Yun , Zhe Wang , Yongqiang Wen , Zhu Zhu

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Abstract

Fragile fruits, which are prone to mechanical damage and microbial infection, necessitate protective materials that possess both cushioning and antimicrobial properties. In this study, we present a novel genipin-crosslinked chitosan/gelatin aerogel (CS/GEL/GNP) synthesized through direct mixing and free-drying techniques. The mechanical properties and cushioning capacities of the CS/GEL/GNP aerogel were thoroughly characterized, alongside an evaluation of its antimicrobial efficacy. The composite aerogel demonstrated remarkable compressibility and shape recovery characteristics. In a transportation simulation test, the aerogel effectively protected strawberries from mechanical damage. Furthermore, the composite aerogel exhibited enhanced antimicrobial activities against Escherichia coli, Staphylococcus aureus and Botrytis cinerea in vitro. The quality of strawberries was successfully maintained at ambient temperature when packaged with the CS/GEL/GNP. Notably, the aerogel could be completely degraded in the soil within 21 days and is nontoxic to cells. Consequently, the dual-functional CS/GEL/GNP aerogel presents a promising option for packaging materials aimed at protecting delicate fruits.

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用于易碎水果包装的新型生物基气凝胶，具有缓冲和抗菌性能

易碎的水果容易受到机械损伤和微生物感染，因此需要具有缓冲和抗菌性能的保护材料。本研究采用直接混合和自由干燥技术合成了一种新型的吉尼平交联壳聚糖/明胶气凝胶（CS/GEL/GNP）。对CS/GEL/GNP气凝胶的力学性能和缓冲能力进行了全面表征，并对其抗菌效果进行了评估。复合气凝胶具有显著的压缩性和形状恢复特性。在运输模拟试验中，气凝胶有效地保护草莓免受机械损伤。此外，复合气凝胶对大肠杆菌、金黄色葡萄球菌和灰霉病菌的体外抑菌活性增强。采用CS/GEL/GNP对草莓进行包装，可成功地保持草莓的常温品质。值得注意的是，气凝胶在土壤中可以在21天内完全降解，并且对细胞无毒。因此，双功能CS/GEL/GNP气凝胶为保护娇嫩水果的包装材料提供了一个很有前途的选择。

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来源期刊

Food Hydrocolloids 工程技术-食品科技

CiteScore

19.90

自引率

14.00%

发文量

871

审稿时长

37 days

期刊介绍： Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication. The main areas of interest are: -Chemical and physicochemical characterisation Thermal properties including glass transitions and conformational changes- Rheological properties including viscosity, viscoelastic properties and gelation behaviour- The influence on organoleptic properties- Interfacial properties including stabilisation of dispersions, emulsions and foams- Film forming properties with application to edible films and active packaging- Encapsulation and controlled release of active compounds- The influence on health including their role as dietary fibre- Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes- New hydrocolloids and hydrocolloid sources of commercial potential. The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.