Metal–Phenolic Network–Based Edible Coatings: A New Class of Antimicrobial and Antioxidant Barriers for Fresh Produce Preservation

Harshita Jain; Iyabo Christianah Oladipo; Jashanveer Kaur; Derya Ucbas; Lovepreet  Singh Singh

doi:10.1039/d6fb00003g

January 1, 2025Sustainable Food TechnologyOpen Access

Metal–Phenolic Network–Based Edible Coatings: A New Class of Antimicrobial and Antioxidant Barriers for Fresh Produce Preservation

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Key Points

To investigate the efficacy of metal-phenolic network-based edible coatings in preserving fresh fruits and vegetables.
Developed metal-phenolic network coatings using various metal ions.
Applied coatings to fresh produce samples after harvest.
Evaluated antimicrobial and antioxidant properties of the coatings under controlled conditions.
Coated produce exhibited significantly reduced microbial growth compared to uncoated samples.
Antioxidant activity was enhanced, leading to slower oxidative deterioration.
Shelf life of treated fruits and vegetables increased by several days compared to traditional methods.

Implication

Researchers demonstrate the effectiveness of edible coatings in prolonging fresh produce shelf life, suggesting a new preservation method.

Abstract

Microbial growth, oxidative reactions, and moisture loss cause fresh fruits and vegetables (F&V) to quickly deteriorate after harvest, reducing their shelf life and market value. Although many current solutions rely...

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Cite This Study

Jain et al. (2025) studied this question.

synapsesocial.com/papers/69994c6f873532290d020d7f https://doi.org/10.1039/d6fb00003g

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Metal–Phenolic Network–Based Edible Coatings: A New Class of Antimicrobial and Antioxidant Barriers for Fresh Produce Preservation

Key Points

Implication

Abstract

Discussion

Cite This Study

Metal–Phenolic Network–Based Edible Coatings: A New Class of Antimicrobial and Antioxidant Barriers for Fresh Produce Preservation

Key Points

Implication

Abstract

Discussion

Cite This Study

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