High-Release, Residue-Free Polysaccharide Hydrogel for Refrigerated Food Preservation

• DOI: 10.1021/acsami.2c17254
• Publication Date: 2023-01-23T19:18:48Z
• Authors: Fangchao Cui; Liqing Xi; Dangfeng Wang; Xiqian Tan; Jianrong Li; Tingting Li
• Keywords: Residue (chemistry)

Hundreds of millions tons food resources are wasted annually due to microbial contamination. Effective packaging can prevent contamination and wastage. However, traditional has the problem low release bioactive substances. This study aimed prepare a pH-responsive polysaccharide hydrogel (GDPP) by double cross-linking ester hydrogen bonds that could result in high substances no residual peeling. The infrared results showed existence hydrogel, scanning electron microscopy porous network structure hydrogel. texture profile analysis self-healing tests GDPP-1 good mechanical properties. Moreover, bond broke response pH environment, improving swelling properties equilibrium ratio was greater than 1000%, rate more 80%. Notably, peeling experiments only 0.1 N external force needed separate from salmon, residue observed on salmon surface. final freshness test effectively prolonged shelf life refrigerated for 3-6 days. These findings indicated hydrogels be used extend food. Furthermore, their advantages cost simple preparation better meet needs industry applications.