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Peer-reviewedCC BYFood Chemistry: X

Pore architecture governs tannic acid release from porous

  • Xichen Qiao1
  • Jinwang Zou1
  • You Zhang1
  • Chang Zhou1
  • Ruyan Qian1
  • Xizun Tan1
  • Shipeng Wu2
  • Changchun Li1
  • Yao Wu1
  • Hairong Xiong1
  • Zongbao Zhou3
  1. 1Hubei Key Laboratory of Resource Utilization and Quality Control of Characteristic Crops, College of Life Science and Technology, Hubei Engineering University, Xiaogan 432000, China
  2. 2Department of Stomatology, Shanghai Eighth People's Hospital, Jiangsu University, Shanghai 200235, China
  3. 3Hubei Key Laboratory of Resource Utilization and Quality Control of Characteristic Crops, College of Life Science and Technology, Hubei Engineering University, Xiaogan 432000, China; Corresponding author at: Hubei Key Laboratory of Resource Utilization and Quality Control of Characteristic Crops, Hubei Engineering University, Xiaogan 432000, China.
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Abstract

Postharvest fungal decay and water loss waste substantial fruit, while sulfur dioxide pads leave sulfite residues and perform unevenly across commodities. Herein, tannic acid (TA) was loaded into Poria cocos polysaccharide (PCP) hydrogel beads via hydrogen-bond assembly; salt porogen leaching with gradient annealing created interconnected, PCP-tuned pore channels. Pore sizes of 24.9–36.4 μm shifted release from Fickian to anomalous transport, and medium-porosity PTB-2 was selected for balanced release, high moisture sorption, and bead quality. PTB-2 achieved 97.4% cumulative TA release ( n = 0.55, R 2 = 0.998), and with headspace DPPH scavenging reaching 66.9% at 48 h, linearly correlated with released TA (R 2 = 0.982). Over 14 days, PTB-2 reduced grape decay to 19.2% (vs 76.7% control; UVASYS 14.2%) and cherry tomato decay to 21.3% (vs 58.6% control; UVASYS 53.1%), retaining anthocyanin and lycopene. This pore-tuned polyphenol platform offers a natural, broad-spectrum route to residue-minimized active fruit packaging.

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Cite

BibTeXRIS
BibTeX
@article{qiao2026pore,
  title = {{Pore architecture governs tannic acid release from porous}},
  author = {Xichen Qiao and Jinwang Zou and You Zhang and Chang Zhou and Ruyan Qian and Xizun Tan and Shipeng Wu and Changchun Li and Yao Wu and Hairong Xiong and Zongbao Zhou},
  journal = {Food Chemistry: X},
  year = {2026},
  month = oct,
  doi = {10.1016/j.fochx.2026.104670},
  url = {https://doi.org/10.1016/j.fochx.2026.104670},
  note = {CC BY},
}
RIS
TY  - JOUR
TI  - Pore architecture governs tannic acid release from porous
AU  - Xichen Qiao
AU  - Jinwang Zou
AU  - You Zhang
AU  - Chang Zhou
AU  - Ruyan Qian
AU  - Xizun Tan
AU  - Shipeng Wu
AU  - Changchun Li
AU  - Yao Wu
AU  - Hairong Xiong
AU  - Zongbao Zhou
PY  - 2026
DA  - 2026/10/22
JO  - Food Chemistry: X
DO  - 10.1016/j.fochx.2026.104670
UR  - https://doi.org/10.1016/j.fochx.2026.104670
AB  - Postharvest fungal decay and water loss waste substantial fruit, while sulfur dioxide pads leave sulfite residues and perform unevenly across commodities. Herein, tannic acid (TA) was loaded into Poria cocos polysaccharide (PCP) hydrogel beads via hydrogen-bond assembly; salt porogen leaching with gradient annealing created interconnected, PCP-tuned pore channels. Pore sizes of 24.9–36.4 μm shifted release from Fickian to anomalous transport, and medium-porosity PTB-2 was selected for balanced release, high moisture sorption, and bead quality. PTB-2 achieved 97.4% cumulative TA release ( n = 0.55, R 2 = 0.998), and with headspace DPPH scavenging reaching 66.9% at 48 h, linearly correlated with released TA (R 2 = 0.982). Over 14 days, PTB-2 reduced grape decay to 19.2% (vs 76.7% control; UVASYS 14.2%) and cherry tomato decay to 21.3% (vs 58.6% control; UVASYS 53.1%), retaining anthocyanin and lycopene. This pore-tuned polyphenol platform offers a natural, broad-spectrum route to residue-minimized active fruit packaging.
SN  - 2590-1575
ER  -