查找使用阿拉丁产品的科研文献

Deprotonation-triggered rapid gel coating: Liposome encapsulated luteolin /chitosan enabling dual sustainable food preservation and damage resistance

Wenli Shi,Ruimin Ran,Xin Guo,Linjing He,Guoying Li

Despite its important role in reducing food waste and global hunger, preservation films exhibit poor environmental sustainability, mechanical protection and freshness-preserving capabilities. Herein, we proposed a sustainable in-situ rapid gelation strategy for fruit preservation. The core strategy involves sequentially encapsulating the natural antimicrobial and antioxidant luteolin (Lut) within liposome (Lip) and chitosan (CS) outer shell to construct core-double-shell structured nanoparticles. The outer shell confers excellent interfacial compatibility between Lut@Lip (LUL) and the CS substrate. Finally, rapid deprotonation cross-linking (70 s) forms a dense, porous gel structure. Lut was stably incorporated into the phospholipid bilayer of Lip through hydrophobic and hydrogen bonding interactions. This complex retained Lut's biological activity and the carrier advantages of Lip, demonstrating excellent physical stability, controlled release, antioxidant capacity (DPPH scavenging rate: 92.5 %; ABTS scavenging rate: 96.2 %), and favorable antibacterial properties. Density functional theory studies revealed that Lut achieved highly efficient electron transfer through the lowest HOMO-LUMO gap (ΔE = 2.6136 eV), playing a key role in antioxidant activity. Benefiting from the symbiotic reinforcement of LUL and CS, the gel coating demonstrated excellent water vapor and UV barrier properties, antifungal activity ( Botrytis cinerea inhibition rate: 86.9 %), and mechanical protection (reducing impact damage to cherries by 48.3 %). Cherries preservation experiment further validated the effectiveness of this gel coating. Under room temperature conditions (26–28 °C), the gel coating extended cherry shelf life by two-fold through reducing weight loss, preventing nutrient depletion, and inhibiting microbial growth. Additionally, compared to PE film, it reduced spoilage rates, carbon emissions, and costs by 63.6 %, 63.9 %, and 63.1 %, respectively, and achieved soil degradation within 21 days. This low-cost in-situ gelation technology offers a consumer-safe and scalable solution to reduce food waste, advance sustainable packaging, and alleviate plastic pollution.