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    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
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    Editor in charge: Food Science

    0

    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.
    273).
    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):

    https://doi.
    org/10.
    1016/j.
    cej.
    2021.
    133267

    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

    .

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