Preserving fruit freshness with amyloid-like protein coatings

Na Feng, Jiaxing Zhang, Juanhua Tian, Yirui Zhang, Mengjie Li, Xin Guo, Qian Han, Yuefei Wang, Aiting Gao, Yingbo Wang, Luke Yan (), Jia Kong () and Peng Yang ()
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Na Feng: Shaanxi Normal University
Jiaxing Zhang: Tianjin University
Juanhua Tian: The Second Affiliated Hospital of Xi’an Jiaotong University
Yirui Zhang: Shaanxi Normal University
Mengjie Li: Shaanxi Normal University
Xin Guo: Shaanxi Normal University
Qian Han: Shaanxi Normal University
Yuefei Wang: Tianjin University
Aiting Gao: Shaanxi Normal University
Yingbo Wang: Xinjiang Normal University
Luke Yan: Chang’an University
Jia Kong: Shaanxi Normal University
Peng Yang: Shaanxi Normal University

Nature Communications, 2025, vol. 16, issue 1, 1-17

Abstract: Abstract Addressing critical challenges in perishable fruit preservation, including hydrophobic surface treatment, protective layer adhesion on complex cuticles, and synergistic integration of preservation components, here we present an eco-friendly amyloid-like protein coating strategy developed through computer-aided molecular simulation. This system employs phase-transitioned lysozyme as an adhesive layer bonded to fruit epicuticular wax, synergized with sodium alginate and cellulose nanocrystals to form a proteinaceous barrier. Validated across 17 fruit varieties, the coating extends shelf-life by 2-5-fold through microbial inhibition, moisture loss reduction, and rot delay, while maintaining 60–98% nutrient retention, surpassing chemical preservation efficacy without toxicity risks. With edible properties, easy washability, and low cost, the coating demonstrates universal applicability for post-harvest and fresh-cut fruits. Notably, it reduces carbon dioxide emissions by 90% versus refrigeration while achieving 2.5-fold longer shelf-life. These positions the amyloid-like protein coating as a practical and sustainable approach to mitigating global food waste issues.

Date: 2025
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DOI: 10.1038/s41467-025-60382-4

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