Preserving fruit freshness with amyloid-like protein coatings
Chang'an University · Shaanxi Normal University · +3 more institutions
Abstract
Addressing critical challenges in perishable fruit preservation, including hydrophobic surface treatment, protective layer adhesion on complex cuticles, and synergistic integration of preservation components, here we present an eco-friendly amyloid-like protein coating strategy developed through computer-aided molecular simulation. This system employs phase-transitioned lysozyme as an adhesive layer bonded to fruit epicuticular wax, synergized with sodium alginate and cellulose nanocrystals to form a proteinaceous barrier. Validated across 17 fruit varieties, the coating extends shelf-life by 2-5-fold through microbial inhibition, moisture loss reduction, and rot delay, while maintaining 60–98% nutrient…
Citation impact
- FWCI
- 26.54
- Percentile
- 100%
- References
- 54
Authors
13Topics & keywords
- Amyloid (mycology)
- Food science
- Chemistry
- Computer science
- Biology
- Botany
- Zero hunger