The demand for multifunctional hydrogels, offering high mechanical strength, efficient cooling, and antimicrobial properties, is growing in food preservation. Here, a dual-network (DN) hydrogel PM@Cur, which includes curcumin, is fabricated through chemical crosslinking and hydrogen bonding interactions. The resulting hydrogels can withstand more than five freeze-thaw cycles at -80 °C, and resist brittleness after liquid nitrogen treatment. PM@Cur also exhibits surface hydrophobicity (contact angle >90°) for both water and organic solvents. These properties meet the mechanical, anti-fouling, and recyclable demands for hydrogel coolants. The antimicrobial assays in vitro confirmed that the inclusion of curcumin provided the PM@Cur with photodynamic antimicrobial capacity. Finally, the prepared PM@Cur hydrogel ice cubes have been confirmed to exhibit better anti-melting properties than traditional ice cubes, thus enabling the preservation of strawberries and shrimp. This study presents an innovative solution for producing advanced functional integrated hydrogels, offering a promising and safer option for food coolants.\.
Keywords: Curcumin; Dual topological network hydrogel; Hydrogel coolants; Hydrogen-bonding interactions; Polyvinyl alcohol hydrogel.
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