Submitted:
01 April 2026
Posted:
02 April 2026
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Abstract
UV−curable L(-)−borneol−functionalized antibacterial hydrogels for packaging of fresh−cut banana and cherry tomato (UV−LBs) were designed from L(-)−Borneol−Functionalized polyurethane acrylate prepolymers (LB−PUAs) and thiol–functionalized PVA (PVA–SH) by UV initiated thiol−ene click reaction. UV−LBs exhibit good thermal stability with Td5 in the range of 225−240 oC, high mechanical performance with the tensile strength and the elongation at break in the range of 1.38−2.05 MPa and 44.4−68.6%, respectively. The antibacterial efficiency of UV−LBs against S. aureus, E. coli, and M. albican can reach 67.4%, 75.6% and 83.7%, respectively. The storage time of fresh−cut banana and cherry tomato packaged can be extended from 12 h to 30 h, 4 d to 5 d, respectively.
Keywords:
UV−curable hydrogel
; antibacterial
; L(-)−borneol
; fresh−cut fruits and vegetables
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