SPEAKER: Tiantian Min

                 Post doctor, Ph.D. Department of Food Science & Engineering, SAB

TIME ：12:40-14:00 November 27, 2024 (Wed)

VENUE：Room 104, Building B, SAB

ORGANIZER：Office of Discipline and Science & Technology, SAB;

                             Young Teachers Association, SAB

TITLE：Construction of stimuli-responsive controlled-release active packaging systems and their preservation applications

ABSTRACT：

  Fresh fruits and vegetables are rich in nutrition and have high water activity. Due to vigorous postharvest physiological metabolism, mechanical damage and microbial infection during postharvest storage, fresh fruits and vegetables are prone to quality deterioration and decay. Natural plant essential oils and their active ingredients have broad-spectrum antibacterial, antioxidant, anti-inflammatory and other biological activities, which have been become the most promising biological preservatives. However, free essential oil molecules are highly volatile, which is difficult to match the growth velocity of pathogenic bacteria and food quality deterioration. In addition, they are easy to decompose by light and heat, and possess odor stimulation, which seriously restricts their applications in fruit and vegetable preservation. Developing embedding and controlled release technologies to improve the stability and bioavailability of essential oils is a vital pathway to break through the application bottleneck of essential oil. The author mainly aiming at developing stimuli-responsive controlled-release active packaging systems according to the environmental changes such as humidity, pH and enzymes during fruit and vegetable storage, so that essential oil molecules could be controlled and on demand release from the carriers under specific stimulus, so as to achieve long-term preservation.