Light-responsive biopolymeric films embedded with natural polyphenols: ROS-mediated suppression of postharvest microbial decay in perishable fruits

IF 6.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Control Pub Date : 2025-09-10 DOI:10.1016/j.foodcont.2025.111718

Xianrui Chen , Lin Wang , Lihong Lin , Nitong Bu , Di Zhang , Zhenzhen Wu , Wei Liu , Jie Pang

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引用次数: 0

Abstract

The development of advanced antimicrobial packaging is crucial for ensuring food safety. This paper reports a novel photodynamic antibacterial film (PVA-CM@TFQ) that effectively combats microbial contamination, delays food spoilage and minimizes the risk of foodborne diseases transmission. Quercetin (Que) was encapsulated within a tannic acid-ferric ion (TA–Fe³⁺) coordination network and embedded into a biodegradable polymer matrix composed of polyvinyl alcohol (PVA) and carboxymethyl chitosan (CM). The TA-Fe³⁺ network significantly improved the stability of Que, while the resulting PVA-CM@TFQ demonstrated excellent mechanical properties, barrier performance, and biocompatibility. Upon light irradiation, the film produced reactive oxygen species (ROS), exhibiting potent photodynamic antibacterial activity, with inhibition rates of 99.83 %, 99.42 %, 100 %, and 100 % against Escherichia. coli, Staphylococcus. aureus, Candida. albicans, and Saccharomyces cerevisiae, respectively. When applied to raspberries, hawthorn, goldenberries, and lime, the film effectively prolonged shelf life by suppressing microbial proliferation, minimizing weight loss, and maintaining fruit firmness. These findings highlight a sustainable, light-responsive strategy for fruit preservation with significant potential in enhancing food safety.

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含有天然多酚的光响应生物聚合物薄膜：ros介导的易腐烂水果采后微生物腐烂的抑制

开发先进的抗菌包装对确保食品安全至关重要。本文报道了一种新型光动力抗菌膜（PVA-CM@TFQ），它可以有效地对抗微生物污染，延缓食物变质，最大限度地降低食源性疾病传播的风险。槲皮素（Que）包裹在单宁酸-铁离子（TA-Fe3 +）配位网络中，嵌入到聚乙烯醇（PVA）和羧甲基壳聚糖（CM）组成的可生物降解聚合物基质中。TA-Fe3+网络显著提高了Que的稳定性，同时得到的PVA-CM@TFQ具有优异的力学性能、屏障性能和生物相容性。在光照射下，该膜产生活性氧（ROS），表现出较强的光动力抗菌活性，对埃希氏菌的抑制率分别为99.83%、99.42%、100%和100%。杆菌、葡萄球菌。球菌、念珠菌。白色念珠菌和酿酒酵母菌。当涂在覆盆子、山楂、金莓和酸橙上时，该薄膜通过抑制微生物增殖、减少重量损失和保持果实硬度有效地延长了保质期。这些发现强调了一种可持续的、光响应的水果保存策略，在提高食品安全方面具有巨大的潜力。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Control 工程技术-食品科技

CiteScore

12.20

自引率

6.70%

发文量

758

审稿时长

33 days

期刊介绍： Food Control is an international journal that provides essential information for those involved in food safety and process control. Food Control covers the below areas that relate to food process control or to food safety of human foods: • Microbial food safety and antimicrobial systems • Mycotoxins • Hazard analysis, HACCP and food safety objectives • Risk assessment, including microbial and chemical hazards • Quality assurance • Good manufacturing practices • Food process systems design and control • Food Packaging technology and materials in contact with foods • Rapid methods of analysis and detection, including sensor technology • Codes of practice, legislation and international harmonization • Consumer issues • Education, training and research needs. The scope of Food Control is comprehensive and includes original research papers, authoritative reviews, short communications, comment articles that report on new developments in food control, and position papers.