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	<title>metal-phenolic network &#8211; BIOENGINEER.ORG</title>
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		<title>Iron–Tea Polyphenol Coatings Tune Biodegradable Membranes That Keep Cherries Fresh</title>
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		<pubDate>Sun, 25 Oct 2026 16:37:42 +0000</pubDate>
				<category><![CDATA[Chemistry]]></category>
		<category><![CDATA[active food packaging]]></category>
		<category><![CDATA[antimicrobial coatings]]></category>
		<category><![CDATA[Antioxidant activity]]></category>
		<category><![CDATA[biodegradable membranes]]></category>
		<category><![CDATA[electrospinning]]></category>
		<category><![CDATA[gelatin]]></category>
		<category><![CDATA[layer-by-layer assembly]]></category>
		<category><![CDATA[metal-phenolic network]]></category>
		<category><![CDATA[PLCL]]></category>
		<category><![CDATA[postharvest losses]]></category>
		<category><![CDATA[sweet cherry preservation]]></category>
		<category><![CDATA[tea polyphenols]]></category>
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					<description><![CDATA[Researchers built iron–tea polyphenol coatings on biodegradable electrospun membranes and found that a four-layer assembly cut sweet cherry decay to 1.85 percent over seven days, far outperforming commercial plastic wrap.]]></description>
		
		
		
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