@Article{jpm.2025.064290,
AUTHOR = {Jingli Li, Xianting Fu, Yuheng Wen, Hailang Xu, Qian Liao, Deng-Guang Yu, Wenliang Song},
TITLE = {Self-Assembled Hollow Microporous Organic Polymers Embedded in Polymer Fibers for Advanced Food Preservation},
JOURNAL = {Journal of Polymer Materials},
VOLUME = {42},
YEAR = {2025},
NUMBER = {2},
PAGES = {435--448},
URL = {http://www.techscience.com/jpm/v42n2/62979},
ISSN = {0976-3449},
ABSTRACT = {Porous organic polymers are remarkably versatile materials with porous and carefully designed structures. They complement traditional preservation methods by overcoming their limitations and significantly extending the shelf life of preserved products. Notably, porous hollow nanospheres (PHNs), with their unique hollow structures capable of adsorbing and releasing organic molecules, have garnered considerable attention in food preservation. However, most PHNs are challenging to synthesize in one step, and PHNs are usually in powder form, which makes it challenging to apply them directly. In this study, we successfully synthesized PHNs in one step using the Friedel–Crafts reaction. The PHNs, adsorbed with hexanal molecules, were then embedded in polymer fibers to create composites via electrospinning. The preservation effect of the composite nanofiber membranes was investigated by determining the changes in appearance, weight, peel hardness, and pulp sugar content of three fruits, namely strawberries, bananas, and kumquats, after several days of storage. In comparison to pure poly(ε-caprolactone) fiber membranes, PHNs containing hexanal molecules slowed down the oxidative deterioration process and enhanced the quality and flavor of preserved fruits. This research presents innovative approaches for using porous organic polymers in food preservation and serves as a valuable reference for the development of future food packaging materials.},
DOI = {10.32604/jpm.2025.064290}
}