Modified collagen-based biofilms for postharvest preservation of fruits and vegetables

Abstract

Fruits and vegetables, while rich in nutrients, are highly susceptible to postharvest deterioration, necessitating the development of advanced preservation technologies. Collagen has garnered significant attention as a bio-based material for food preservation owing to its superior biocompatibility, biodegradability, and film-forming capabilities. However, native collagen films often exhibit suboptimal mechanical properties and limited functional performance. This review critically examines recent progress in the development of modified collagen-based films for postharvest preservation, with emphasis on collagen extraction methods, film-forming mechanisms, and modification strategies, encompassing physical, chemical, enzymatic, and artificial intelligence (AI)-assisted techniques. The integration of AI facilitates the optimization of film formulation and preservation parameters, enabling the development of multifunctional films with enhanced mechanical strength, antioxidant activity, and antimicrobial properties. These advancements contribute to the effective regulation of gas exchange and microbial proliferation on produce surfaces. Furthermore, this review explores the current challenges in establishing sustainable and intelligent preservation systems, particularly in terms of long-term stability, large-scale manufacturability, and seamless AI integration. The insights presented herein provide a theoretical framework to support the industrial application of AI-driven, collagen-based smart preservation technologies in the food industry.