Dual structure on-demand release chitosan-based coating film for peach preservation

After harvest, fruits and vegetables go through the stages of storage, transportation and sales, and how to regulate the role of preservative in different stages is an urgent problem to be solved. Herein, chitosan-stearic acid is synthesized, then interacting with trans-2-hexenal (E2H) to prepare na...

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Bibliographic Details
Published in:International journal of biological macromolecules 2024-12, Vol.282 (Pt 2), p.136898, Article 136898
Main Authors: Ren, Hongyi, Li, Shengzi, Ding, Keying, Wang, Yan, Zhan, Qiping, Zheng, Yonghua, Wu, Zhengguo, Jin, Peng
Format: Article
Language:English
Subjects:
Anti-Bacterial Agents - chemistry
Anti-Bacterial Agents - pharmacology
Antioxidants - chemistry
Antioxidants - pharmacology
Chitosan
Chitosan - chemistry
Food Packaging - methods
Food Preservation - methods
Fruit - chemistry
Liposome
Liposomes - chemistry
Preservation
Prunus persica - chemistry
Temperature
Temperature-responsive
Trans-2-hexenal
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Summary:After harvest, fruits and vegetables go through the stages of storage, transportation and sales, and how to regulate the role of preservative in different stages is an urgent problem to be solved. Herein, chitosan-stearic acid is synthesized, then interacting with trans-2-hexenal (E2H) to prepare nanoclusters. Subsequently, the temperature-sensitive liposomes were designed to encase E2H by using the special temperature-responsive open-chain phospholipids, and then combined with chitosan to obtain chitosan-based coating film for peach preservation. The thermosensitive liposomes were uniformly distributed, highly dispersed and spherical, which has excellent temperature response characteristics, and the release of active substances could be regulated in the temperature range of 10 °C-40 °C to achieve the effect of on-demand release. In addition, thermosensitive liposomes also have excellent antioxidant and antibacterial activities. Therefore, the obtained chitosan-based coating could maintain the freshness of peaches, improve the quality and extend the storage period of peaches. The edible chitosan coating and active preservative prepared in this study have potential application value in responsive intelligent active packaging.
ISSN:0141-8130
1879-0003
1879-0003
DOI:10.1016/j.ijbiomac.2024.136898