ArticleFood chemistry: X2026
Novel Lys-blocking-Thr oligopeptide coating for extended banana preservation and quality retention.
Article in Food chemistry: X, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Bananas, the world's fourth-largest food crop, generate $44.1 billion annually and feed over 400 million people. However, postharvest preservation remains challenging due to rapid climacteric ripening. Current preservation strategies using polysaccharides and synthetic polymers only provide film-forming properties, requiring additional bioactive components (phytochemicals) or other agents (metal nanoparticles), to achieve preservation effects. In contrast, peptides possess intrinsic antibacterial and antioxidant properties enabling independent preservation effects yet remain unexplored for commercial banana preservation despite proven potential in other food applications. We report a novel Lys-blocking-Thr oligopeptide coating synthesized via ring-opening polymerization that significantly extends banana shelf life. The oligopeptide coating extended shelf life from 4 (controls) to 8 days under ambient conditions while reducing weight loss by 50 % and preserving nutritional components including titratable acidity, reducing sugars, and total phenolic compounds. This peptide-based approach represents a breakthrough in sustainable postharvest technology, offering enhanced biocompatibility and biodegradability for global banana preservation systems.
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