Protein/polysaccharide composite nanocoating based on amyloid-like aggregation for fresh-cut fruits preservation

IF 13.3 1区 工程技术 Q1 ENGINEERING, CHEMICAL
Guichen Liu, Rong Liu, Chengyu Fu, Xiang Hu, Ke Li, Luke Yan, Peng Yang, Jian Zhao
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Abstract

The increasing pace of modern life has led to the widespread popularity of fresh-cut fruits among consumers. However, their susceptibility to spoilage and short shelf life remains a significant challenge. Thus, there is an urgent need for simple, eco-friendly, low-cost, and energy-efficient preservation strategies. Herein, we report a novel method based on amyloid-like protein aggregation. Fresh-cut fruits are immersed in an aqueous solution containing lysozyme, L-cysteine, and pectin under ambient conditions, forming a ~ 12 nm thick, transparent, and colorless proteinaceous nanocoating embedded with pectin on the fruit surface. This nanocoating preserves the fruit's natural appearance and visual appeal while forming an ordered amyloid-like structure that strongly adheres to moist surfaces and offers excellent barrier properties. When applied to polyethylene (PE) film, the nanocoating reduces O2, CO2, and water vapor permeability of PE film by 48%, 62%, and 17%, respectively. In addition, the lysozyme-based coating provides effective protection against microbial contamination. Compared to untreated apples, coated samples exhibit a slower deterioration rate and an extended shelf life from 2 to 4 days at room temperature, as demonstrated by delayed weight loss, reduced firmness loss, and inhibited browning. Biochemical assays show minimal increases in malondialdehyde, polyphenol oxidase, and peroxidase levels during storage, indicating attenuation of oxidative and enzymatic degradation. Meanwhile, total soluble solids and vitamin C levels remain largely stable. In vitro cytotoxicity assays and mice feeding studies confirm the nanocoating's safety and edibility. This versatile, sustainable approach is broadly applicable to fresh-cut fruits and vegetables and offers a promising biomass-based solution to help reduce global food waste.
基于淀粉样聚集的蛋白/多糖复合纳米涂层用于鲜切水果保鲜
现代生活节奏的加快使得新鲜水果在消费者中广受欢迎。然而,它们易变质和保质期短仍然是一个重大挑战。因此,迫切需要简单、环保、低成本和节能的保存策略。在此,我们报告了一种基于淀粉样蛋白聚集的新方法。将新鲜切好的水果在常温条件下浸泡在含有溶菌酶、l -半胱氨酸和果胶的水溶液中,在水果表面形成一层 ~ 12 nm厚、透明、无色的蛋白纳米涂层,并包埋果胶。这种纳米涂层保留了水果的自然外观和视觉吸引力,同时形成了有序的淀粉样结构,牢固地附着在潮湿的表面,并提供了出色的屏障性能。当应用于聚乙烯(PE)薄膜时,纳米涂层使PE薄膜的O2、CO2和水蒸气渗透率分别降低48%、62%和17%。此外,基于溶菌酶的涂层提供了有效的微生物污染保护。与未经处理的苹果相比,涂层样品在室温下表现出较慢的变质速度和延长的保质期,从2到4 天,证明了延迟重量损失,减少硬度损失,并抑制褐变。生化分析显示,储存期间丙二醛、多酚氧化酶和过氧化物酶水平的轻微增加,表明氧化和酶降解的衰减。同时,总可溶性固形物和维生素C水平基本保持稳定。体外细胞毒性实验和小鼠喂养实验证实了纳米涂层的安全性和可食性。这种通用的、可持续的方法广泛适用于新鲜切割的水果和蔬菜,并提供了一个有前途的基于生物质的解决方案,以帮助减少全球食物浪费。
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来源期刊
Chemical Engineering Journal
Chemical Engineering Journal 工程技术-工程:化工
CiteScore
21.70
自引率
9.30%
发文量
6781
审稿时长
2.4 months
期刊介绍: The Chemical Engineering Journal is an international research journal that invites contributions of original and novel fundamental research. It aims to provide an international platform for presenting original fundamental research, interpretative reviews, and discussions on new developments in chemical engineering. The journal welcomes papers that describe novel theory and its practical application, as well as those that demonstrate the transfer of techniques from other disciplines. It also welcomes reports on carefully conducted experimental work that is soundly interpreted. The main focus of the journal is on original and rigorous research results that have broad significance. The Catalysis section within the Chemical Engineering Journal focuses specifically on Experimental and Theoretical studies in the fields of heterogeneous catalysis, molecular catalysis, and biocatalysis. These studies have industrial impact on various sectors such as chemicals, energy, materials, foods, healthcare, and environmental protection.
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