Effect Of Preservation Research Articles

EXTH-38. EVALUATION OF STORAGE CONDITIONS ON SERUM-DERIVED EXTRACELLULAR VESICLES IN BRAIN TUMOR SAMPLES

Abstract Tumor-derived Extracellular Vesicles (EVs) are emerging as potential liquid biopsy tool in the field of cancer diagnosis and therapeutic targets. The functionality of EVs depends on its diverse cargo, which is known to alter host-receipient cells. Nevertheless, extracting EVs while preserving its integrity and functionality of its contents is challenging, specifically in Low-middle Income countries (LMIC) countries. Our study focussed on extraction of serum derived EVs analysis from brain-tumor samples encompassing Oligodendrogliomas, Astrocytomas and Glioblastomas. The stability of EVs were examined in serum stored for 2 years at -80°C to understand the effect of preservation and storage in different conditions, that were left exposed to room temperature for variable periods of time before freezing. To explore the optimal suitable conditions, EVs were isolated from serum samples using IZON column size-exclusion based-method, and evaluated for structural integrity and stability through nanoparticle tracking analysis (NTA) and transmission electron microscopy (TEM) technology. Interestingly, the majority of isolated vesicles exhibited round, intact structure with bilayer membrane of size varying between 30 - 250nm. Moreover, protein content of EVs positive markers (CD63, CD81 and CD9) was also detected with minimal contaminations evidenced by weak bands for negative marker (ApoB), as determined by Western blot analysis. Further, column-based EV-derived RNA demonstrated optimal yield and purity was confirmed by RNA integrity number (RIN) using Qubit. While cryopreservation had minimum detrimental effects on mRNA sample quality, leaving it exposed to room temperature before freezing had a significant effect on EV isolation, as samples were often haemolyzed. This will provide insights in optimizing pre-analytical and analytical procedures for more effective outcomes in the clinical setting

Enhancing Strawberry Freshness: Multifunction Sustainable Films Utilizing Two Types of Modified Carbon Nanotubes for Photothermal Food Packaging.

Currently, antimicrobial films with stable and efficient antibacterial activities are receiving considerable attention in the food packaging industry. Herein, a chemically/physically linked konjac glucomannan-sodium alginate (KGM-SA)@carbon nanotubes (CNTs)/Fe3+ composite film with outstanding resistance to ultraviolet radiation, oxidation, and bacteria, as well as excellent photothermal effects and mechanical properties, was successfully prepared using a solvent flow method. Tannic acid-modified carboxyl-functionalized CNTs (TCCNTs), l-cysteine-modified carboxyl-functionalized CNTs (LCCNTs), and Fe3+ were incorporated into the prepared film. The film structure of KGM-SA@CNTs/Fe3+ was characterized using various methods, confirming the formation of a dual-cross-linked network through metal-coordination bonds and hydrogen bonding. This unique structure endowed the film with excellent water vapor permeability (3.58 g mm/m2 day kPa), water resistance (water contact angle = 93.66°), and thermal stability. Further, the film exhibited outstanding photothermal conversion efficiency and stability under near-infrared irradiation (300 mW/cm2) as well as excellent bactericidal properties against Staphylococcus aureus and Escherichia coli, achieving a bacterial inhibition rate of >99%. In a strawberry preservation experiment, the KGM-SA@CNTs/Fe3+ composite film exhibited remarkable preservation effects, extending the shelf life of strawberries by 4-6 d. Thus, this photothermal antibacterial film offers a new approach for the application of CNTs in food packaging.

Assessing the Optimal Antibacterial Action of Lavandula stoechas L., Thymus zygis L., and Eucalyptus camaldulensis Dehnh Essential Oils

The use of combined essential oils (EOs) is a new technique that can improve their preservative effects while minimizing their sensory impact in foods. The aim of this study was to determine the chemical profile of three essential oils (EOs) extracted from Lavandula stoechas L. (Ls), Thymus zygis L. (Tz), and Eucalyptus camaldulensis Dehnh (Ec) and to evaluate their synergistic antibacterial activity for optimal inhibition against Bacillus subtilis, Escherichia coli, and Staphylococcus aureus using an augmented Simplex centroid mixing scheme. The essential oils were extracted by hydrodistillation and analyzed via gas chromatography–mass spectrometry. Anti-bacterial potency was evaluated by disk diffusion. Chemical analysis revealed the main compounds in Lavandula stoechas (Ls) essential oil: camphor (36.15%), followed by fenchone (16.57%) and Z-8-hydroxy linalool (8.28%). The Thymus zygis (Tz) essential oil is dominated by δ-terpineol (27.64%), δ-3-carene (15.7%), and thymol (14.17%). In contrast, the Eucalyptus camaldulensis (Ec) essential oil contains mainly 1,8-cineole (43.61%), γ-terpinene (11.71%), and α-terpineol (10.58%). The optimal mixture is the binary association of 40% E. camaldulensis EO and 60% T. zygis EO, which provides an effective inhibition diameter (ID) of 13.37 mm to inhibit S. aureus. Furthermore, the formulation of 27% and 73% EOs of E. camaldulensis and T. zygis, respectively, corresponds to the mixture required to achieve the optimum inhibition diameter (ID = 11.55 mm) against E. coli. In addition, the mixture of 29% EO of E. camaldulensis and 71% EO of T. zygis is the optimum mixture to inhibit B. subtilis, with an inhibition diameter of 12.31 mm. These findings highlight the potency of antibacterial formulations of these essential oils and suggest that they might be used as substitutes for conventional drugs to prevent the development of bacteria responsible for serious infections and food spoilage.

Multi-functional reinforced food packaging using delivery carriers: A comprehensive review of preparation, properties, and applications.

With the rapid development of globalization, food packaging takes on more responsibility, while guaranteeing product quality and safety. In this context, the health risks associated with chemically synthesized additives and inorganic nanoparticles have opened a new chapter in the reinforcement of food packaging with natural active ingredients. Various delivery carriers have been developed to overcome the limitations of poor stability, uneven dispersion, and low bioavailability of natural active ingredients. The combination of encapsulation technologies can increase the biocompatibility of the active ingredient with the packaging material. Moreover, the protective and slow-release effects of the carrier matrix on the active ingredients are desirable for the reinforcement of food packaging. This review presents the latest advances in the application of delivery systems in food packaging, including the types of delivery systems used in food packaging, reinforced properties of food packaging, and potential applications in the food industry. Previous scientific studies found that active ingredient-loaded delivery carriers increased the effectiveness of food packaging in preventing food spoilage. Furthermore, the integration of active packaging with smart food packaging exhibits the synergistic effects of freshness monitoring and quality preservation. This review also discusses the challenges and trends in reinforcing food packaging with delivery carriers under a synergistic strategy that will provide new ideas and insights for the development and application of innovative food packaging.

Study on the stability, functional activity and preservation effect of oregano essential oil Pickering emulsion with different proportions of chicken bone gelatin/bacterial cellulose during storage

In this study, chicken bone gelatin (CBG) was extracted as a new substitute for traditional pig bone gelatin, and bacterial cellulose (BC) was used as the compound to prepare Oregano essential oil (OEO) Pickering emulsion. To explore a protein/polysaccharide emulsion system that can effectively prolong the functional activity of OEO during storage. The results indicated that the variation in CBG and BC content significantly influenced the physicochemical properties of the emulsions. The optimal formulation of OEO Pickering emulsion, prepared with a CBG-BC ratio of 6:2 (v/v), exhibited superior characteristics including appearance, encapsulation efficiency, and stability during preservation. After 7 d of storage at 4 °C, the rheological properties remained stable, with no significant differences observed in antioxidant and antibacterial activities. It was verified in the beef fresh-keeping experiment that the shelf life of beef samples in the 6-2-2 treatment group was 6 d longer than that in the control group and 3 d longer than that in the pure OEO group. This experiment enhanced the utilization of poultry by-products and provided a valuable reference for exploring suitable protein-polysaccharide systems embedding active substances for food preservation.

Synergistic Effects of Fructose and Food Preservatives on Metabolic Dysfunction-Associated Steatotic Liver Disease (MASLD): From Gut Microbiome Alterations to Hepatic Gene Expression

Background/Objectives: Metabolic dysfunction-associated steatotic liver disease (MASLD) is a growing global health problem closely linked to dietary habits, particularly high fructose consumption. This study investigates the combined effects of fructose and common food preservatives (sodium benzoate, sodium nitrite, and potassium sorbate) on the development and progression of MASLD. Methods: We utilized a human microbiota-associated mouse model, administering 10% fructose with or without preservatives for 11 weeks. Liver histology, hepatic gene expression (microarray analysis), biochemical markers, cytokine profiles, intestinal permeability, and gut microbiome composition (16S rRNA and Internal Transcribed Spacer (ITS) sequencing) were evaluated. Results: Fructose and potassium sorbate synergistically induced liver pathology characterized by increased steatosis, inflammation and fibrosis. These histological changes were associated with elevated liver function markers and altered lipid profiles. The treatments also induced significant changes in both the bacterial and fungal communities and disrupted intestinal barrier function, leading to increased pro-inflammatory responses in the mesenteric lymph nodes. Liver gene expression analysis revealed a wide range of transcriptional changes induced by fructose and modulated by the preservative. Key genes involved in lipid metabolism, oxidative stress, and inflammatory responses were affected. Conclusions: Our findings highlight the complex interactions between dietary components, gut microbiota, and host metabolism in the development of MASLD. The study identifies potential risks associated with the combined consumption of fructose and preservatives, particularly potassium sorbate. Our data reveal new mechanisms that are involved in the development of MASLD and open up a new avenue for the prevention and treatment of MASLD through dietary interventions and the modulation of the microbiome.

Sodium nitroprusside applications modulate cell wall degrading enzymes and preserves the postharvest quality of cold-stored mangoes

ABSTRACT Mango fruit undergoes various physiochemical changes after its harvest that affect consumer acceptability. The present research work was carried out to evaluate the preservation effect of sodium nitroprusside (SNP) treatments on the postharvest quality of mango cv. Langra fruits at 12 ± 1°C for 35 days. The results revealed that SNP 1.0 mM treated fruits exhibited reduced weight loss (6.94%), decay incidence (8.05%), and activities of cell wall degrading enzymes like polygalacturonase and pectin methyl esterase in comparison to uncoated fruits on the last day of storage. Furthermore, the treatment maintained higher fruit firmness (56.77 N) along with fruit quality parameters like soluble solid content (16.24%), titratable acidity (0.20%), starch (4.99%), and, total flavonoid content (12.92 mg/100 g). Overall, SNP 1.0 mM combined with low-temperature storage was proved to be the most effective in extending the shelf life and preserving the quality characteristics of mango fruits.

Increase flavour quality of Sichuan pepper(Zanthoxylum bungeanum Maxim.)with optimized cleaning technology: Soaking and spraying

The current study presents the development of a specialized cleaning device for Sichuan pepper, which explores the effects of soaking technology, a combined soaking and spraying technology, and uncleaned on the quality of Sichuan pepper and its processed derivatives. The findings reveal that the highest impurity removal ratio achieved through this combined method was 78.385%. Furthermore, after employing the soaking and spraying technology, the concentration of numbing compounds in dried Sichuan pepper increased from 90.86 mg/g to 102.62 mg/g over a storage period of 120 days. Following the application of three distinct methods, the numbing compounds in Sichuan pepper oils ranged 4.88–4.95 mg/g. Additionally, the volatile oil content in two varieties of cleaned dried Sichuan pepper was recorded at 11.79 mL/100 g and 11.65 mL/100 g, both of which exceeded the levels found in uncleaned pepper. These results suggest that cleaning demonstrated significant efficacy in impurity removal and in mitigating the deterioration of the color of dried Sichuan pepper. Notably, the combined soaking and spraying cleaning method exhibited superior preservation effects on the content of numbing compounds and volatile aromatic components in Sichuan pepper products, thereby effectively prolonging the shelf life of dried Sichuan pepper.

Effect of heat preservation cover on solidification quality in large round bloom

Installing heat preservation covers in the air-cooling zone during continuous casting will affect the solidification quality of large blooms. In this study, a multi-stage anti-radiation heat preservation cover model was developed for heat transfer, and stress coupling calculations based on a vertical continuous casting process of a large round 600 mm diameter bloom. The accuracy of the model was verified by comparing the calculated surface temperature of the bloom against industry-standard surface temperature measurements. Results demonstrate that after applying heat preservation covers with the strongest insulation effect, the surface temperature of the bloom at 14 m from the meniscus increases by 19.42%, and the central porosity area decreases by 23.79%. Furthermore, the maximum stress at the point 43 mm from the centre of the bloom within the ZDT-LIT range decreased by 2.032 MPa. This study elucidates the mechanism underlying the effect of heat preservation covers on the formation of shrinkage and central cracks in the blooms, thereby providing theoretical support for the rational application of heat preservation covers in the vertical continuous casting process of large round blooms.

Food additive preservatives and antioxidants and risk of type 2 diabetes - NutriNet-Santé cohort

Abstract Background Experimental studies suggested potential detrimental effects of some food additive preservatives and antioxidants (PA) on metabolic health, but epidemiological data is lacking. This study aimed to investigate for the first time the associations between exposures to a wide range of PA and type 2 diabetes (T2D) risk in a large population-based cohort. Methods Participants (n = 108,723, 79.2% women, mean age=42.5y, SD = 14.6) from the French NutriNet-Santé prospective cohort (2009-2023) completed repeated 24h-dietary records including specific brands of industrial products. PA exposure was assessed using composition databases and laboratory assays. We characterised associations between time-dependent exposures to PA and risk of T2D using multivariable Cox models adjusted for known confounders. Results 1131 T2D cases were identified during follow-up. Exposures to the following PA were associated with a higher risk of T2D: potassium sorbate E202 (HR per a 25 mg/d increment=1.12, 1.08-1.17, p < 0.001), sodium nitrite E250 (HR 0.25 mg/d = 1.06, 1.00-1.12, p = 0.04), calcium propionate E282 (HR 25 mg/d =1.07, 1.02-1.12, p = 0.008), lecithins E322 (HR 100 mg/d =1.02, 1.01-1.04, p = 0.008), citric acid E330 (HR 500 mg/d=1.08, 1.04-1.12, p < 0.001), and phosphoric acid E338 (HR 50 mg/d=1.11, 1.05-1.18, p < 0.001). Conclusions This large prospective cohort revealed positive associations between T2D risk and exposures to several PA widely used in industrial foods. Key messages • This large prospective cohort revealed positive associations between T2D risk and exposures to several PA widely used in industrial foods. • If these results are confirmed, regulations governing PA’s use by the food industry could be re-evaluated for better short- and long-term consumer protection.

Effect of copper azole preservative on the surface wettability and interlaminar shear performance of glulam treated with preservative

Effect of copper azole preservative on the surface wettability and interlaminar shear performance of glulam treated with preservative

A novel ε-polylysine-reinforced pullulan/curdlan-active film for an efficient preservation of fresh-cut fruit and vegetable.

In this study, a novel active film was developed by employing ε-polylysine (ε-PL) as a filler in pullulan/curdlan (P/CD) composite film (P/CD/ε-PL). The results showed that the structure of P/CD films was more uniform and denser compared to pullulan films, due to the good compatibility and intermolecular interaction between them. Among P/CD films, P/CD 6:1 film showed improved hydrophobicity, mechanical and barrier properties, and thermal stability, thereby selecting it for further use. Thereafter, the addition of ε-PL further enhanced the structural and physicochemical properties of prepared P/CD/ε-PL composite films, especially for P/CD/2.5%ε-PL composite film. It exhibited improved ultraviolet barrier (about 80% at 200-400nm), antibacterial activity (>90% against Staphylococcus aureus and Escherichia coli), and anti-fog properties (clearly visible and transparent background). Furthermore, P/CD/2.5%ε-PL composite film exerted its preservation effect on fresh-cut peppers and kiwis during storage, delaying the softening, consumption of soluble solids, and deterioration. Therefore, the developed P/CD/2.5%ε-PL composite film provided promising applications of active packing film. Practical Application: Fresh-cut fruits and vegetables are prone to deteriorate during storage, and active packaging films play a crucial role in retaining their quality. This study was conducted to prepare a composite film by blending pullulan, curdlan, and ε-PL and explore its structural, physicochemical, and functional properties, further verifying the preservation effect on fresh-cut peppers and kiwis. Compared to polyethylene film, the P/CD/2.5%ε-PL composite film delayed the softening, consumption of soluble solids, and deterioration of fresh-cut peppers and kiwis during storage. It provides a new perspective on the preservation of fresh-cut fruits and vegetables.

Endocrine-Disrupting Effects of Salicylate Preservatives on Neurosteroidogenesis: Targeting 5α-Reductase Type 1.

Salicylate preservatives are widely used in consumer products and pharmaceuticals. This study investigates their potential endocrine-disrupting effects on neurosteroidogenesis, focusing on 5α-reductase type 1 (SRD5A1). We evaluated the effects of 13 salicylates on human SRD5A1 using SF126 glioblastoma cell microsomes and rat brain microsomes, examining dihydrotestosterone production in SF126 cells. Results revealed a hierarchy of inhibitory potency against human SRD5A1, with methyl salicylate (IC50, 71.93 μM) to menthyl salicylate (2.41 μM), indicating increasing potency. Kinetic analysis indicates their mixed/noncompetitive inhibitions. In SF126 cells, all salicylates at 100 μM significantly reduced dihydrotestosterone production. Rat SRD5A1 showed reduced sensitivity, with menthyl salicylate as the most potent inhibitor (IC50, 17.12 μM). Docking analysis suggests salicylates bind to the reduced nicotinamide adenine dinucleotide phosphate site of both human and rat SRD5A1. Bivariate correlation analysis highlights the influence of LogP, molecular weight, carbon number in the alcohol moiety, and pKa on inhibitory potency. 3D-QSAR revealed the importance of hydrophobic aromatic regions in SRD5A1 binding. This study delineates the inhibitory effects of salicylates and binding mechanisms on human and rat SRD5A1, providing insights into their impact on neurosteroid production.

Heterotopically differentiated PDLSCs-laden 3D bioprinting scaffolds for concurrent oral hard and soft tissue regeneration

Following dental extraction, the alveolar bone and gingival tissues could undergo varying degrees of resorption, affecting subsequent implant integration and aesthetic outcomes. Adequate volume of both hard and soft tissues is essential for optimal results. Three-dimensional (3D) bioprinting technology offers the advantages of biomimicry, personalization, and precise spatial distribution, which are pivotal for enhancing the success and esthetics of dental restorations. In this study, we fabricated a construct with a natural transition and varying material concentrations by 3D bioprinting, comprising an upper layer of Collagen/Alginate/periodontal ligament stem cells (PDLSCs) and a lower layer of Collagen/nano-hydroxyapatite (nHA)/Alginate/PDLSCs. Characterization of the physicochemical properties revealed that the incorporation of nHA significantly enhanced the mechanical properties of both the bioink and the construct. Flow cytometry analysis confirmed the stemness of PDLSCs. Scanning electron microscopy (SEM) revealed that the construct possesses satisfactory pore density and a natural transition at the stratification point. The construct displayed good cell viability and proliferation, with the cellular movement observed at the stratification interface after bioprinting. Differentiation staining and quantitative reverse transcription-polymerase chain reaction (RT-qPCR) results demonstrated that PDLSCs within the 3D construct are capable of both osteogenic and fibroblastic differentiations. Ectopic transplantation in mice confirmed the biocompatibility of the construct. A rat tooth extraction model validated the construct's effectiveness in the integrated regeneration of both hard and soft tissues in alveolar ridge preservation (ARP). In conclusion, this personalized, concentration-varied 3D construct exhibits excellent biocompatibility and tissue preservation effects, holding significant potential for clinical application.  

The quality of snaplage from an early ripening corn hybrid with biological inoculant and chemical preservatives

The article presents the results of experiments on studying the preservative effect of various additives in the production of snaplage from early-ripening corn hybrids in the conditions of the Central region of the Russian Federation. After opening the containers with feed, its quality indicators were assessed by the content and ratio of organic acids, the degree of acidification, the content of ammonia nitrogen, the preservation of sugars and essential nutrients. In physiological experiments on Romanov wethers, the digestibility of nutrients was determined. It was found that in all variants, the acidity of the feed was optimal (pH 4.2 and below), which excluded the development of undesirable microbiota. At the same time, in the snaplage with chemical preservatives, acidification occurred due to formic and propionic acids introduced with the preparations and (partially) due to the fermentation of sugars. The results of the physiological experiment showed that the digestibility of dry matter of snaplage from the early-ripening hybrid corn Emelin was high (over 70.2%) in all variants, which also affected the energy value (over 11 MJ NE). Thus, for high-moisture snaplage from early-ripening corn hybrids in the Central region of Russia, it is possible to use both chemical preservatives based on organic acids and biological inoculants intended for the preservation of wet flattened grain, containing active strains of lactic acid bacteria.

Preservative effect of tea polyphenols and hydrogen peroxide on quality of chilled meat

The aim of this study was to research the effect of different preservatives on quality and shelf life of fresh chilled meat stored at 4 °C for 12 days. This study used tea polyphenols (0.2%) and hydrogen peroxide (1.27 g/L) to treat chilled pork and measured its pH, TVB-N, TBARS, the total viable bacteria count (TVC) and sensory score. The results showed that the treatments with tea polyphenols and hydrogen peroxide significantly (p < 0.05) inhibited the growth of TVC on fresh chilled pork. The TVC of sample treated with tea polyphenols and hydrogen peroxide increased from initial value 3.2 to 6.0 log CFU/g after 10 and 12 days, respectively. It was also found in pH, TVB-N, TBARS and sensory measurement that the tea polyphenols and hydrogen peroxide treatment could extend the storage period of chilled meat as well as hydrogen peroxide was slightly better than tea polyphenols. It could be suggested that both tea polyphenols and hydrogen peroxide treatment has great potential to extend the shelf life of fresh chilled pork.

Effect of preservation on changes in the volume of corneal endothelial cells in an environment with a high concentration of potassium

The experimental study of preservation length on the effect of high potassium concentration in the medium on the volume of human corneal endothelial cells was done. The results of the study of individual samples of fragments of donor material and the values calculated using joined data after hypothermic preservation for 4 and 10 days are presented. The increase of the time when cornea samples are kept in preservation medium (Eusol-C) at 4℃ led to a decrease in the average value (M ± SEM) of cell swelling indicator (N) in a potassium medium from 1.055 ±0.001; n = 982 to 1.014±0.001; n = 338; after 4 and 10 days, respectively. Student’s-t test for independent samples showed a high degree of significance for the difference between these values (p = 2E-76). Identification of the proportion of cells capable to swell in a medium with a high content of potassium ions (N 1), reflecting the electrogenic activity in these cells, showed a decrease of this indicator in the studied groups with increasing duration of preservation (94.3% and 56.8% after 4 and 10 days, respectively). Based on the results of the study, it is suggested that the values of endothelial cells swelling in a potassium environment can serve as indicators of the cells’ ability to restore electrogenic transport. It is concluded that the study of cell swelling in a medium with a high content of potassium ions can provide information for predicting the functionality of the graft.

Antibacterial activity and preservative effect for pork tenderloin of chitosan -glucosamine Maillard reaction products prepared by gamma irradiation

Antibacterial activity and preservative effect for pork tenderloin of chitosan -glucosamine Maillard reaction products prepared by gamma irradiation

Preservative Effect of Alga Flour Extract on Frozen Horse Mackerel (Trachurus trachurus) Lipids.

The aim of this study was to investigate the preservative properties of alga Gelidium sp. flour when included in the glazing medium employed for the frozen storage (-18 °C) of horse mackerel (Trachurus trachurus). Different concentrations (low, medium, and high) of an aqueous extract were tested and compared to a control water-glazing condition. Quality changes (lipid oxidation and hydrolysis, fatty acid (FA) profile, and trimethylamine (TMA) formation) were determined after 3- and 6-month storage periods. A general quality loss (lipid oxidation with hydrolysis development and TMA formation) with the frozen storage period was detected in all samples. The presence of an alga flour (AF) extract in the glazing medium led to a lower (p < 0.05) TBARS and fluorescent compound formation and to higher (p < 0.05) polyene values in frozen fish. Furthermore, a preserving effect on free fatty acids was detected in AF-treated fish. On the contrary, the AF-glazing treatment did not affect (p > 0.05) the TMA formation and the total n3/total n6 FA ratio. In general, preservative effects were found to be higher in frozen fish corresponding to the medium concentration tested. Current results show the potential of Gelidium sp. flour as a natural source of preservative hydrophilic compounds for the quality enhancement of frozen horse mackerel.

Surface Molding Hydrogel Film Initiated by ZIF-8 with Ethylene Adsorption Performance for Preserving Perishable Fruits.

The quality deterioration of postharvest fruits is greatly influenced by ethylene, leading to food wastage worldwide. Therefore, it is urgent to develop an efficient packaging strategy to reduce ethylene concentration and prolong the shelf life of perishable fruits. In this work, a surface-molding hydrogel film was created using ZIF-8 in combination with carboxymethyl starch (CMS) and carboxymethyl chitosan (CMCS). Specifically, ZIF-8 is first anchored on CMS and then rapidly cross-linked in situ with CMCS, forming ZIF-8@CC on the fruit surface (within 10 s). The perfect tight-fitting effects of ZIF-8@CC were observed on various fruit surfaces with different roughness (Ra: ranges from 102 to 308 nm). ZIF-8@CC could absorb 57.3% endogenous ethylene from bananas, and the interaction mechanism between ethylene and ZIF-8 was studied by molecular dynamics simulations, providing insights into the ethylene adsorption capacity of ZIF-8@CC. Moreover, ZIF-8@CC presented excellent antibacterial properties and achieved satisfactory ultralong preservation effects on both nonclimatic and climatic fruits (12 days for strawberries and 14 days for bananas) at room temperature. Importantly, ZIF-8@CC is easily removed, washed, and degradable. These findings offer an efficient and potential food packing material with multifunctional properties for preserving perishable fruits.