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Sustainable gelatin-carbon dot hydrogel coatings for fruit preservation: integrating antioxidant and antibacterial
Panyong Wang1, Mingna Hu2, Huimin Miao2
1Department of Biomaterials and Stem Cells, Suzhou Institute of Biomedical Engineering and Technology, Chinese Academy of Science (CAS), Suzhou 215163, China.
Abstract:
To address key challenges in postharvest fruit preservation-namely microbial spoilage, moisture loss, and oxidative degradation-a multifunctional composite coating based on gelatin hydrogel embedded with carbon dots (Gel/CDs) was developed. In this system, the antioxidant and antibacterial properties of CDs were integrated into a hydrophilic and biocompatible hydrogel matrix, forming a protective layer with enhanced surface adhesion and interfacial compatibility. Under ambient storage conditions, the coating significantly delayed spoilage of strawberries and cherry tomatoes, prolonging their shelf life from 4 to 10 days. By integrating antimicrobial activity with intrinsic antioxidant capacity, the Gel/CDs coating demonstrates potential relevance for fruit preservation, including effective microbial control and retention of over 70% of the initial fruit weight. Its edibility and low toxicity confirm the coating's safety and suitability for food preservation, offering a residue-free alternative to chemical preservatives with strong potential for large-scale postharvest application.
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The Dot Product
Dot Product
In engineering, the dot product of any two vectors is the product of the magnitudes of the vectors and the cosine of the angle between them. It is denoted by a dot symbol between the two vectors.
Consider a vehicle pulling an object along the ground using a rope. If the rope makes an angle with the horizontal axis, the work done can be calculated using the dot product of the force applied and the object's displacement.
The dot...