Edible coating of Chrysanthemum morifolium by-products derived carbon quantum dots alleviated postharvest quality deterioration of Gastrodia elata through regulating phenylpropanoid pathway

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

Food Packaging and Shelf Life Pub Date : 2025-09-02 DOI:10.1016/j.fpsl.2025.101602

Lihui Zhang , Dahui Liu , Qiyong Jiang , Qing Sun

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Abstract

Gastrodia elata (G. elata), a traditional medicinal and edible plant, is susceptible to quality deterioration through enzymatic browning and microbial spoilage during storage. Carbon quantum dots (CQDs) derived from Chrysanthemum morifolium leaves (CQDs-Leaf) and stems (CQDs-Stem) combined with sodium alginate and konjac glucomannan as coatings were developed to enhance antioxidant and antifungal activity of coating, extending the shelf life of G. elata. The effects of CQDs on the physicochemical, structural, and functional activity of nanocomposite particles were evaluated. CQDs exhibited strong antioxidant capacity (IC₅₀ of CQDs-Leaf for ABTS and DPPH radicals were 50.90 μg/mL and 54.45 μg/mL, respectively), and inhibitory effects against dominant spoilage fungi of G. elata (T. harzianum and F. redolens). Moreover, CQDs-Leaf in coating with smaller particle size (100–113 nm) and hydroxyl-rich surfaces, reduced weight loss and disease incidence over 40-day storage by enhancing phenylpropanoid enzyme activities and suppressing lipid peroxidation. CQDs-Stem coating inhibited fungal growth via electrostatic adhesion, reducing decay of G. elata. CQDs coatings delayed rot onset by 10–15 days through regulating phenylpropanoid pathway. This study provides a sustainable strategy utilizing biomass-derived nanomaterials for bioactive food preservation, offering significant potential to reduce postharvest losses of perishable medicinal plants while promoting resource-efficient utilization of agricultural byproducts.

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菊花副产物碳量子点可食性包衣通过调节苯丙素途径缓解天麻采后品质劣化

天麻是一种传统的药用和食用植物，在储存过程中容易因酶促褐变和微生物变质而导致品质恶化。以菊花叶片（CQDs- leaf）和茎部（CQDs- stem）为原料，采用海藻酸钠和魔芋葡甘露聚糖作为涂层，制备碳量子点（CQDs- stem），提高涂层的抗氧化和抗真菌活性，延长其保存期。研究了CQDs对纳米复合粒子的物理化学、结构和功能活性的影响。CQDs具有较强的抗氧化能力（CQDs- leaf对ABTS和DPPH自由基的IC50分别为50.90 和54.45 μg/mL），并对elata的优势腐败真菌（T. harzianum和F. redolens）有抑制作用。此外，粒径较小（100-113 nm）且表面富含羟基的cqds -叶片，通过增强苯丙酶活性和抑制脂质过氧化作用，在40天的储存过程中减少了体重减轻和疾病发病率。cqds -茎干包衣通过静电粘附抑制真菌生长，减少真菌腐烂。CQDs涂层通过调节苯丙类途径延缓腐病发生10 ~ 15天。该研究提供了一种利用生物质衍生纳米材料进行生物活性食品保鲜的可持续策略，为减少易腐药用植物的采后损失，同时促进农业副产品的资源高效利用提供了巨大潜力。

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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.