Plant protein nanogel–based patchy Janus particles with tunable anisotropy for perishable food preservation

Janus particles with anisotropic surfaces possess considerable potential for biological functionalization. However, little is known about the effect of surface anisotropy on shelf life perishable food. Herein, plant protein–based nanogels prepared by acylated rapeseed protein isolate (ARPI) are exploited as novel building blocks to decorate latex particle synthesis. The patchy can be facilely tailored via suspension polymerization Pickering emulsion using ARPI stabilizers. distribution nanogel controlled varying aqueous phase conditions, and thus, tunable hydrophilic–lipophilic balance (viz., balance) varied from 0.78 1.76 resulting particles. Patchy were further investigated effects their anti-perishable coatings fruit preservation. act a type antibacterial agent inhibit Ascomycota microorganisms’ growth fruits reduce dehydration respiration fruits, all which devote lengthened while being safe. Furthermore, it found that spatial pattern hydrophobic area its occupying 51.3% (Janus = 0.95) extends food more effectively than other arrangements. Overall, exploration offers an alternative strategy preserve without antimicrobial agents.