Effect of pistachio hull extract incorporation on the physical, mechanical, thermal, antifungal, and antioxidant properties of low-density polyethylene film for active packaging

IF 6.6 Q1 FOOD SCIENCE & TECHNOLOGY

Future Foods Pub Date : 2026-06-01 Epub Date: 2026-01-12 DOI:10.1016/j.fufo.2026.100910

Mozhdeh Golestani , Abolfazl Pahlevanlo , Mostafa Shahidi Noghabi , Mahboobe Sarabi-Jamab , Hamid Salehi-Mobarakeh

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引用次数: 0

Abstract

Utilizing agro-industrial waste in active packaging can simultaneously address environmental concerns and promote public health by delivering bioactive compounds. In this study, low-density polyethylene (LDPE) films incorporating pistachio (Pistacia vera L.) hull extract (PHE) were fabricated via extrusion at concentrations of 0.5, 1, 2, 4, and 8 wt.%. Among the formulations, the film containing 2 wt.% PHE demonstrated a sustained release of active compounds, resulting in significant antifungal and antioxidant activities. Therefore, detailed structural, thermal, and mechanical characterizations focused on this formulation. SEM revealed a heterogeneous distribution of PHE aggregates within the film. FTIR and XRD analyses confirmed the presence of PHE and an increase in crystallinity. DSC and TGA demonstrated improved thermal stability. However, incorporating PHE significantly reduced tensile strength and elongation at break (P < 0.05), while increasing water vapor transmission rate and oxygen permeability. These results suggest that PHE can function as an effective natural additive to develop bioactive LDPE-based packaging materials.

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掺入开心果壳提取物对活性包装用低密度聚乙烯薄膜物理、机械、热、抗真菌和抗氧化性能的影响

在活性包装中利用农业工业废物可以同时解决环境问题，并通过提供生物活性化合物促进公众健康。在这项研究中，通过挤压制备了含有开心果（Pistacia vera L.）外壳提取物（PHE）的低密度聚乙烯（LDPE）薄膜，其浓度分别为0.5、1、2、4和8wt .%。在配方中，含有2 wt.% PHE的薄膜显示出活性化合物的持续释放，产生显着的抗真菌和抗氧化活性。因此，详细的结构，热学和力学特性集中在这个配方。扫描电镜显示膜内PHE聚集体分布不均。FTIR和XRD分析证实了PHE的存在和结晶度的增加。DSC和TGA显示了更好的热稳定性。然而，添加PHE显著降低了抗拉强度和断裂伸长率（P < 0.05），同时增加了水蒸气透过率和氧气渗透率。这些结果表明，PHE可以作为一种有效的天然添加剂来开发具有生物活性的ldpe基包装材料。

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来源期刊

Future Foods Agricultural and Biological Sciences-Food Science

CiteScore

8.60

自引率

0.00%

发文量

审稿时长

15 weeks

期刊介绍： Future Foods is a specialized journal that is dedicated to tackling the challenges posed by climate change and the need for sustainability in the realm of food production. The journal recognizes the imperative to transform current food manufacturing and consumption practices to meet the dietary needs of a burgeoning global population while simultaneously curbing environmental degradation. The mission of Future Foods is to disseminate research that aligns with the goal of fostering the development of innovative technologies and alternative food sources to establish more sustainable food systems. The journal is committed to publishing high-quality, peer-reviewed articles that contribute to the advancement of sustainable food practices. Abstracting and indexing： Scopus Directory of Open Access Journals (DOAJ) Emerging Sources Citation Index (ESCI) SCImago Journal Rank (SJR) SNIP