Janus hydrogel loaded with a CO2-generating chemical reaction system: Construction, characterization, and application in fruit and vegetable preservation

• Published in: Food chemistry 2024-11, Vol.458, p.140271, Article 140271
• Main Authors: Xue, Jiawei, Ma, Changyao, Yang, Shuqi, Guo, Shuchang, Yin, Xiaoyu, Fan, Junfeng, Li, Xiuting, Wang, Mengze, Teng, Guoxin
• Format: Article
• Language: English
• Subjects: Asymmetric structure; Cold chain logistics; Encapsulation; Intelligent packaging; Modified atmosphere packaging (MAP)
• ISSN: 0308-8146; 1873-7072; 1873-7072
• DOI: 10.1016/j.foodchem.2024.140271

In this study, we inserted a dynamic chemical reaction system that can generate CO2 into Janus hydrogel (JH) to develop a multidimensional preservation platform that integrates hygroscopicity, antibacterial activity, and modified atmospheric capacity. The double gel system developed using sodium alginate/trehalose at a 1:1 ratio effectively encapsulated 90% of citric acid. Furthermore, CO2 loss was avoided by separately embedding NaHCO3/cinnamon essential oil and citric acid microcapsules into a gelatin pad to develop JH. Freeze-dried JH exhibited a porous and asymmetric structure, very strongly absorbing moisture, conducting water, and rapidly releasing CO2 and essential oils. Furthermore, when preserving various fruits and vegetables in practical settings, JH provided several preservation effects, including color protection, microbial inhibition, and antioxidant properties. Our study findings broaden the application of JH technology for developing chemical reaction systems, with the resulting JH holding substantial promise for cold chain logistics. •JH is first used to accommodate a chemical reaction system capable of releasing CO2.•Double gel encapsulation is necessary to prevent CO2 loss during JH preparation.•JH effectively absorbs water and releases CO2 and essential oils in fruit package.•JH provides potent antibacterial, anti-browning, and antimetabolic actions.