Sodium carboxymethyl cellulose hydrogels containing montmorillonite-NaClO2 for postharvest preservation of Chinese bayberries

• Published in: Food chemistry 2024-10, Vol.454, p.139799, Article 139799
• Main Authors: Chen, Zhanpeng, Wei, Yuting, Liu, Ren, Hu, Chi, Sun, Yuqing, Yao, Chunguang, Wu, Zhaolong, Li, Bingzheng, Luo, Zisheng, Huang, Chongxing
• Format: Article
• Language: English
• Subjects: Chinese bayberry preservation; Chlorine dioxide; Hydrogels; Montmorillonite; Sodium carboxymethyl cellulose
• ISSN: 0308-8146; 1873-7072; 1873-7072
• DOI: 10.1016/j.foodchem.2024.139799

Owing to their lack of outer skin, Chinese bayberries are highly susceptible to mechanical damage during picking, which accelerates bacterial invasion and rotting, shortening their shelf life. In this study, montmorillonite (MMT) was used to absorb an aqueous sodium chlorite solution embedded in a carboxymethyl cellulose sodium hydrogel after freeze drying, and the hydrogel was crosslinked by Al3+ ions. Al3+ hydrolyzed to produce H+, creating an acidic environment within the hydrogel and reacting with NaClO2 to slowly release ClO2. We prepared a ClO2 slow-release hydrogel gasket with 0.5 wt% MMT-NaClO2 and investigated its storage effect on postharvest Chinese bayberries. Its inhibition rates against Escherichia coli and Listeria monocytogenes were 98.84% and 98.96%, respectively. The results showed that the gasket preserved the appearance and nutritional properties of the berries. The antibacterial hydrogel reduced hardness loss by 26.57% and ascorbic acid loss by 46.36%. This new storage method could also be applicable to other fruits and vegetables. [Display omitted] •Investigating antibacterial hydrogels to extend Chinese bayberries freshness•CMC-Na/AlCl3·6H2O/MMT-NaClO2 hydrogel showed antimicrobial properties•Enhancing hydrogels UV-barrier properties and thermal stability with MMT-NaClO2•MMT-NaClO2 loaded in CMC-Na/AlCl3·6H2O hydrogels can slow release ClO2•Extending Chinese bayberries shelf life with antibacterial hydrogels