A novel LA@Cu-MOF film with dual response to pH and humidity: Preparation, antibacterial activity, and fruit preservation

IF 8.5 1区 农林科学 Q1 CHEMISTRY, APPLIED Food Chemistry Pub Date : 2025-02-08 DOI:10.1016/j.foodchem.2025.143304
Chuanlong Men, Chenchen Wu, Lei Wang, Shuai Liu, Cheng Ning, Changhong Liu, Lei Zheng
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Abstract

At present, fruits still undergo extensive decay and deterioration after harvesting. α-Lipoic acid (α-LA) is a natural, pollution-free, and low-cost preservative, which can effectively inhibit the senescence of postharvest fruits. To better utilize the preservation potential of α-LA, in this study, it was reacted with Cu-metal-organic framework (Cu-MOF) and loaded in large quantities onto the Cu-MOF, known as LA@Cu-MOF. On this basis, an antibacterial film with dual responsive release was prepared. The results indicated that LA@Cu-MOF exhibited a significant inhibitory effect on S. aureus, E. coli, and B. cinerea. Additionally, the release of α-LA in the film demonstrated superior response release in weakly acidic and high humidity environments. Moreover, the coating film could maintain the appearance and quality indicators of fruits for at least 6 days. Therefore, this method effectively extended the shelf life of fruits while maintaining their quality, making it a promising intelligent responsive fruits preservation material.

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来源期刊
Food Chemistry
Food Chemistry 工程技术-食品科技
CiteScore
16.30
自引率
10.20%
发文量
3130
审稿时长
122 days
期刊介绍: Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.
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