Hydrogel pads loaded with essential oil contribute to maintaining blueberry quality after transportation

IF 10.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Packaging and Shelf Life Pub Date : 2025-08-05 DOI:10.1016/j.fpsl.2025.101587

Yuxuan Li , Haifeng Rong , Sixu Lin , Yaohui Zheng , Ling Yang , Bingxin Sun , Yunhe Zhang , Yufeng Xu , Xuerui Yan

{"title":"Hydrogel pads loaded with essential oil contribute to maintaining blueberry quality after transportation","authors":"Yuxuan Li , Haifeng Rong , Sixu Lin , Yaohui Zheng , Ling Yang , Bingxin Sun , Yunhe Zhang , Yufeng Xu , Xuerui Yan","doi":"10.1016/j.fpsl.2025.101587","DOIUrl":null,"url":null,"abstract":"<div><div>Immediate shipment has become a new trend in online blueberry sales, leaving little to no time for postharvest treatment. To address this, a novel approach was developed, enabling blueberries to be shipped without additional treatment after harvest. This was achieved using terpinen-4-ol (T4O)-loaded PVA-PVP hydrogel pads (THPP), which maintained blueberry quality during transportation and subsequent storage. In this study, varying amounts of T4O were incorporated into THPP pads to evaluate their physical properties, antimicrobial activity, and preservation effects during blueberry simulated transportation. Then, the structural characterization of the optimal THPP pad was analyzed. The results showed that as the T4O concentration increased, the elasticity, water-holding capacity, and antimicrobial efficacy of the pads improved. While it was not the same in blueberry simulation transportation experiment, where 1 % THPP exhibited the best preservation effects among all treatments. Compared to the control group, it delayed the incidence of blueberries by 6 d, showing higher firmness by 67.3 %, and higher anthocyanin content by 42.1 %. Based on these three aspects, 1 % THPP was identified as the optimal pad. Structural analysis of the 1 % THPP showed that T4O cross-linked with PVA-PVP hydrogel (HPP) via hydrogen bonds, resulting in a more uniform structure and improved thermal stability of HPP.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"51 ","pages":"Article 101587"},"PeriodicalIF":10.6000,"publicationDate":"2025-08-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Packaging and Shelf Life","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2214289425001577","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}

引用次数: 0

Abstract

Immediate shipment has become a new trend in online blueberry sales, leaving little to no time for postharvest treatment. To address this, a novel approach was developed, enabling blueberries to be shipped without additional treatment after harvest. This was achieved using terpinen-4-ol (T4O)-loaded PVA-PVP hydrogel pads (THPP), which maintained blueberry quality during transportation and subsequent storage. In this study, varying amounts of T4O were incorporated into THPP pads to evaluate their physical properties, antimicrobial activity, and preservation effects during blueberry simulated transportation. Then, the structural characterization of the optimal THPP pad was analyzed. The results showed that as the T4O concentration increased, the elasticity, water-holding capacity, and antimicrobial efficacy of the pads improved. While it was not the same in blueberry simulation transportation experiment, where 1 % THPP exhibited the best preservation effects among all treatments. Compared to the control group, it delayed the incidence of blueberries by 6 d, showing higher firmness by 67.3 %, and higher anthocyanin content by 42.1 %. Based on these three aspects, 1 % THPP was identified as the optimal pad. Structural analysis of the 1 % THPP showed that T4O cross-linked with PVA-PVP hydrogel (HPP) via hydrogen bonds, resulting in a more uniform structure and improved thermal stability of HPP.

查看原文本刊更多论文

装有精油的水凝胶垫有助于在运输后保持蓝莓的品质

即时发货已成为网上蓝莓销售的新趋势，几乎没有时间进行采后处理。为了解决这个问题，开发了一种新方法，使蓝莓在收获后无需额外处理即可运输。这是通过使用含有松油烯-4-醇（t40）的PVA-PVP水凝胶垫（THPP）来实现的，它在运输和随后的储存过程中保持了蓝莓的质量。在本研究中，将不同量的t40加入到THPP垫中，以评估其在蓝莓模拟运输过程中的物理性能、抗菌活性和保存效果。然后，分析了最优THPP衬垫的结构特征。结果表明，随着t40o浓度的增加，卫生巾的弹性、保水能力和抗菌效果均有所提高。在蓝莓模拟运输试验中，1 % THPP的保鲜效果最好。与对照组相比，蓝莓的发病率推迟了6 d，硬度提高了67.3% %，花青素含量提高了42.1 %。在此基础上，确定了1 % THPP为最优填料。对1 % THPP的结构分析表明，t40o与PVA-PVP水凝胶（HPP）通过氢键交联，使得HPP结构更加均匀，热稳定性提高。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Food Packaging and Shelf Life Agricultural and Biological Sciences-Food Science

CiteScore

14.00

自引率

8.80%

发文量

214

审稿时长

70 days

期刊介绍： Food packaging is crucial for preserving food integrity throughout the distribution chain. It safeguards against contamination by physical, chemical, and biological agents, ensuring the safety and quality of processed foods. The evolution of novel food packaging, including modified atmosphere and active packaging, has extended shelf life, enhancing convenience for consumers. Shelf life, the duration a perishable item remains suitable for sale, use, or consumption, is intricately linked with food packaging, emphasizing its role in maintaining product quality and safety.