ArticleFoods (Basel, Switzerland)2025
A Pectin-Based Active Coating for Preservation of Fresh-Cut Apples: Incorporated with Luteolin and ε-Polylysine for Enhanced Performance.
Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
2 citing papers in PubMed.
- Combined Anti-Browning Mechanism of Pre-Cutting High Oxygen Treatment and Post-CuttingFoods (Basel, Switzerland) · 2026Article
- Beyond conventional drying: improving the quality of dried Tremella fuciformis via a heat-integrated pretreatment.NPJ science of food · 2026Article
Corrections and comments
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Authors and funding
9 authors.
Funding
Abstract
Functionalized edible coatings represent a promising strategy to mitigate postharvest losses in fresh and fresh-cut fruits. This study developed a novel, ternary active coating by integrating pectin with a cationic antimicrobial polypeptide (ε-polylysine) and a hydrophobic plant flavonoid (luteolin). The resulting composite film demonstrated transformative improvements in hydrophobicity, antioxidant, and antimicrobial activities as compared with conventional pectin-based films. Specially, the ternary composite film exhibited enhanced barrier performance, reducing water vapor, oxygen and carbon dioxide permeability by 49.1%, 68.6%, and 26.5%, respectively. When applied to fresh-cut apples, the coating effectively suppressed the browning and microbial proliferation while maintaining the hardness, total phenols and flavonoids, total soluble solids, and titratable acids over a 12-day refrigerated storage period. Comprehensive characterization via Fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD), scanning electron microscopy (SEM), and molecular docking simulations revealed that these superior functionalities originate from synergistic electrostatic interactions and hydrogen-bonding networks within the ternary matrix. This work provides a practical strategy for designing high-performance, plant-based coatings to reduce food waste and improve the quality of fresh-cut produce.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the Socratic graph.