UV-Curable L(-)–Borneol-Functionalized Antibacterial Hydrogels for Packaging of Fresh-Cut Banana and Cherry Tomato

UV-curable L(-)–borneol-functionalized antibacterial hydrogels for packaging fresh-cut banana and cherry tomato (UV-LBs) were designed from L(-)–borneol-functionalized polyurethane acrylate prepolymers (LB-PUAs) and thiol-functionalized PVA (PVA-SH) using a thiol-ene click reaction initiated by UV light. UV-LBs exhibit unique properties, including excellent thermal stability, high mechanical performance and quite high antibacterial efficiency. The initial thermal decomposition temperature (Td5), tensile strength and elongation at break are in the range of 225–240°C, 1.38–2.05 MPa and 44.4–68.6%, respectively. The antibacterial efficiency of UV-LBs against Staphylococcus aureus (S. aureus), Escherichia coli (E. coli), and Monilia albican (M. albican) can reach 67.4%, 75.6% and 83.7%, respectively. The storage time of packaged fresh-cut banana and cherry tomato can be extended from 12 h to 30 h and 4 d to 5 d, respectively.