The mussel-inspired dopamine-modified pectin coating with enhanced antibacterial and adhesion properties can effectively extend the shelf life of bananas.

Abstract

Many hydrophilic food coating materials with antioxidant and antibacterial activities often exhibit weak adhesion to waxy hydrophobic surfaces of fruits and vegetables, which seriously limits the application of food coating in food preservation.Inspired by the adhesion strategy of mussels, dopamine hydrochloride (DA) was grafted onto pectin, enhancing the adhesion of pectin to hydrophobic surface through its catechol structure. The coating prepared by grafting DA onto the surface of low methoxyl pectin (LMP) had excellent surface adhesion, mechanical properties, wettability, and antibacterial properties. Using bananas as model fruits, the results showed that LMP-DA coating effectively reduced the weight loss rate of fruits, maintained the firmness and soluble solids, and extended the shelf life of fruits. These findings suggest that covalent grafting of DA enhanced the adhesion of pectin food coatings to the hydrophobic surfaces, showing significant potential for applications in fruit and vegetable preservation.