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Updated: Sep 10, 2026
Preparation of Biopolymer Aerogels Using Green Solvents
Published on: July 4, 2016
A simple prepared double-layer aerogel: With humidity control and antimicrobial synergy, application for strawberry
Xiao Liu1, Sa Cui1, Rumeng Li1
1Key Laboratory of Geriatric Nutrition and Health, (Beijing Technology and Business University), Ministry of Education, Beijing, 100048, China; China-Canada Joint Lab of Food Nutrition and Health, Beijing, 100048, China; Key Laboratory of Special Food Supervision Technology for State Market Regulation, Beijing, 100048, China; School of Food and Health, Beijing Technology & Business University (BTBU), Beijing, 100048, China.
Abstract:
During storage, fruits and vegetables are highly prone to mechanical damage, moisture loss, and microbial contamination, leading to spoilage. Therefore, the main objective of this study was to develop the double-layer structural aerogel packaging pad based on cellulose, gelatin, agar, and ε-polylysine, featuring soft, humidity control, and antimicrobial synergy properties. Fundamental characterization of the aerogel packaging pad was conducted, followed by application experiments for strawberry preservation. Results indicated that aerogels formed a three-dimensional network structure stabilized by hydrogen bonding and electrostatic interactions. It exhibited high compressive strength, and demonstrating excellent water vapor absorption capacity and humidity control capabilities across varying humidity levels. Additionally, aerogels displayed outstanding antimicrobial properties. Strawberry preservation experiments showed that the aerogel pads effectively reduced weight loss, hardness loss, color changes, and soluble solids fluctuations during storage, while the ε-PL-loaded aerogel extended the acceptable shelf life of strawberries to approximately 6 days.
