echemi logo
  • Product
  • Supplier
  • Inquiry
    Home > Food News > Food Articles > The team of Professor Chongjiang Cao of China Pharmaceutical University constructed a multifunctional composite fresh-keeping material and verified its effectiveness in the preservation of harvested vegetables.

    The team of Professor Chongjiang Cao of China Pharmaceutical University constructed a multifunctional composite fresh-keeping material and verified its effectiveness in the preservation of harvested vegetables.

    • Last Update: 2021-12-01
    • Source: Internet
    • Author: User
    Search more information of high quality chemicals, good prices and reliable suppliers, visit
    Editor in charge: Food Science


    Recently, Professor Cao Chongjiang from the School of Engineering of China Pharmaceutical University and the National Research and Development Center of Chinese Medicinal Materials Processing Technology has made progress in the multi-functional preservation of harvested vegetables.
    The research results were published in the authoritative journal Chemical Engineering Journal (Top Journal of the Chinese Academy of Sciences, IF2020=13.
    The title is "Multifunctional material Cer@MHKUST-1 with efficient preservation capability"

    Nian Linyu, a doctoral student of China Pharmaceutical University, is the first author of the article; Professor Chongjiang Cao of China Pharmaceutical University is the only corresponding author of the article


    Key points

    The natural water-locking factor, ceramide is encapsulated in the pre-synthesized mesoporous HKUST-1 (Cer@MHKUST-1);

    Cer@MHKUST-1 has multiple functions such as adsorption of ethylene, water lock, antibacterial, etc.

    Cer@MHKUST-1 composite packaging can effectively slow down food decay;

    Cer@MHKUST-1 composite packaging has broad application prospects in the field of post-harvest food preservation

    Graphic abstract

    Background introduction:

    According to incomplete statistics, hunger and chronic malnutrition affect more than 800 million people around the world.
    However, about one-third of the world’s food is wasted every year.
    As regional and seasonal agricultural products, fruits and vegetables are still accompanied after harvest.
    Due to physiological metabolism, it is prone to deterioration of quality such as water loss, rapid aging, and microbial growth

    Therefore, by controlling these factors to extend the shelf life of agricultural products, it is very important to reduce food waste


    Metal-Organic Frameworks (MOFs) are a type of porous crystalline material composed of inorganic nodes (metal ions/clusters) and organic ligands through self-assembly.
    It has high porosity, adjustable pore structure, and Unique features such as large surface area

    Among them, Cu-based MOF, especially HKUST-1 (ie MOF-199 or Cu3(BTC)2) releases Cu ions with broad-spectrum antibacterial activity

    In addition, HKUST-1 has a high specific surface area and porosity, and is also an ideal ethylene adsorption material (the adsorption rate is higher than other MOFs, such as MIL-88A, A520-BASF, MOF-801 and UiO-66, etc.

    Given that HKUST-1 has potential antibacterial and ethylene adsorption capabilities, it has great application prospects in the field of food preservation, but the current research is relatively weak


    In addition, the water loss of harvested vegetables can interfere with their normal physiological metabolism, damage cell tissues, reduce enzyme activity, and cause product quality to decline
    Therefore, it is urgent to develop an efficient water retention technology to extend the shelf life of harvested vegetables

    Ceramide is a water-soluble lipid that exists in the skin.
    It is an important part of the skin barrier and can prevent the loss of skin moisture.
    At present, it has been widely used in cosmetics

    In this subject, inspired by natural water-locking factors, ceramide is applied to the water-locking and fresh-keeping of harvested vegetables

    However, the uneven release of ceramide can also shorten the shelf life of food

    Therefore, it is of great significance to synthesize a composite material that can stably and continuously release ceramide


    In this project, HKUST-1 was selected as the carrier.
    By adjusting its pore size, a mesoporous HKUST-1 (MHKUST-1) with a pore size slightly larger than ceramide was synthesized, and the natural water-locking factor ceramide was encapsulated in MHKUST-1.
    Prepare a multifunctional composite fresh-keeping material (Cer@MHKUST-1) with antibacterial, water-locking and ethylene adsorption

    The storage test of postharvest strawberries and tomatoes verified the fresh-keeping effect of Cer@MHKUST-1 composite packaging

    This research aims to provide a strategy for synthesizing multifunctional fresh-keeping materials to avoid food waste and improve the safety and efficiency of fresh-keeping vegetables after harvesting


    Figure 1 Preparation and characterization of Cer@MHKUST-1 composite material

    Figure 2 The antibacterial effect of Cer@MHKUST-1

    Figure 3 Schematic diagram of the antibacterial mechanism of Cer@MHKUST-1

    Figure 4 The fresh-keeping effect of Cer@MHKUST-1 composite packaging on strawberries and tomatoes

    Original link (click below to read the original text to view it directly):


    Corresponding author introduction

    Professor Cao Chongjiang

    Cao Chongjiang, Director of the Food Quality and Safety Teaching and Research Office of the School of Engineering, China Pharmaceutical University, Director, Professor, and Doctoral Supervisor of the National Center for Research and Development of Chinese Medicinal Materials
    Postdoctoral fellow at UIC and Argonne National Laboratory in the United States, and a youth committee member of the Chinese Society of Food Science and Technology

    Presided over more than 10 projects in the "13th Five-Year" National Key R&D Program, National Natural Science Foundation of China, Jiangsu Provincial Science and Technology Department Natural Fund Program, Jiangsu Provincial Key R&D Program, Jiangsu Agricultural Independent Innovation Fund Project, etc.
    Magazine Applied Catalysis B: Environmental, Chemical Engineering Journal, Journal of Power Sources, Journal of Agricultural and Food Chemistry, Food Hydrocolloids, Food Chemistry and Postharvest Biology and Technology published more than 70 papers, and won the Service Industry Science and Technology Innovation Award of China Federation of Commerce The first prize (2016), the second prize of Jiangsu Science and Technology Progress Award (2019)

    The executive editor participated in the editing of one monograph, and the deputy editor participated in the editing of many textbooks

    The main research directions of the research group are: (1) Research on the development of new smart food packaging materials and precise control of the quality of fruits and vegetables; Research on the molecular mechanism of immunity


    First author introduction

    Nian Linyu PhD Candidate

    Linyu Nian, a 2019 PhD student in pharmaceutical engineering at China Pharmaceutical University
    The main research direction is: research on the development of new smart food packaging materials and precise control of food quality

    At present, 12 papers have been published in journals such as Chemical Engineering Journal, Food Chemistry, Food Bioprocess and Technology, and one national invention patent has been authorized


    PhD student of Wang Mengjun

    Wang Mengjun, graduated with a master's degree in Pharmaceutical Engineering from China Pharmaceutical University in 2021, and is currently studying for a PhD in Pharmaceutical Engineering from the School of Engineering of China Pharmaceutical University.
    His main research direction is the targeted and accurate delivery of functional factors of medicine and food in vivo

    Currently, he has published 2 SCI papers (District 1) and 1 Chinese core (cover article) as the first author


    This article is an English version of an article which is originally in the Chinese language on and is provided for information purposes only. This website makes no representation or warranty of any kind, either expressed or implied, as to the accuracy, completeness ownership or reliability of the article or any translations thereof. If you have any concerns or complaints relating to the article, please send an email, providing a detailed description of the concern or complaint, to A staff member will contact you within 5 working days. Once verified, infringing content will be removed immediately.

    Contact Us

    The source of this page with content of products and services is from Internet, which doesn't represent ECHEMI's opinion. If you have any queries, please write to It will be replied within 5 days.

    Moreover, if you find any instances of plagiarism from the page, please send email to with relevant evidence.