Sustainable Food Technology最新文献

{"title":"Powering up brewing: ohmic heating's effect on the extraction of key sensory compounds from hop pellets","authors":"Gonçalo Carvalho, Eduardo Coelho, Rui M. Rodrigues, António A. Vicente and Ricardo Nuno Pereira","doi":"10.1039/D5FB00144G","DOIUrl":"https://doi.org/10.1039/D5FB00144G","url":null,"abstract":"<p >This study evaluates ohmic heating (OH) technology as an alternative to wort boiling in brewing and its impact on the extraction of key sensory compounds in beer—essential oils, alpha-acids, and polyphenols—from hop pellets. Conventional (C) boiling, performed using a water jacket, served as the control, while OH was applied at three electric field intensity ranges: 4–5 V cm<small>⁻¹</small> (OH5), 8–11 V cm<small>⁻¹</small> (OH11) and 22–26 V cm<small>⁻¹</small> (OH26). OH treatments influenced extraction/reaction kinetics when compared with C boiling, reducing total boiling time to 15 min, demonstrated by the absence of significant differences between the international bitterness units (IBU) of OH5 (86.38 ± 0.72), OH11 (89.21 ± 0.79) and OH26 (90.78 ± 2.83) after 45 min and the IBU of C (91.49 ± 4.98) after 60 min of boiling. Moreover, statistically significant (<em>p</em> &lt; 0.05) higher IBU were observed for all OH conditions compared to C after 30 and 45 min of boiling. Kinetic differences were also observed for polyphenol concentrations, evident after 60 min of boiling, with C standing out with higher values (210.11 ± 6.01 mg L<small>⁻¹</small>) over OH5 (165.97 ± 1.36 mg L<small>⁻¹</small>), OH11 (177.09 ± 8.58 mg L<small>⁻¹</small>) and OH26 (175.48 ± 12.66 mg L<small>⁻¹</small>), suggesting that electric fields contribute to a faster decrease in polyphenol content against C boiling. Gas chromatography-mass spectrometry (GC-MS) analysis of essential oils revealed that longer boils reduce the levels of essential oils in both C- and OH-treated worts. Myrcene and humulene retention is not influenced by the chosen heating method. However, regarding linalool and geraniol, the higher electric field intensities of OH11 and OH26 resulted in a decrease of these essential oils' levels, while C boiling and OH 5 boiling, promoted their retention in the final beer. Results suggest that OH treatments could be employed in brewing as a novel boiling technology. OH promotes uniform and rapid heating, faster bitterness development and increased hop utilization, less haze and astringency, and potential modulation of the hoppy flavours and aromas in beer. OH further demonstrated its potential to reduce processing time and energy consumption, highlighting this technology as a promising and sustainable alternative to conventional boiling methods.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 6","pages":" 1948-1959"},"PeriodicalIF":0.0,"publicationDate":"2025-09-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2025/fb/d5fb00144g?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145500527","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of different thermal processing methods on the edible quality and flavor profile of kidney bean and clam soup","authors":"Jing Li, Xiaoqing Miao, Yan Liu and Pengfei Jiang","doi":"10.1039/D5FB00312A","DOIUrl":"https://doi.org/10.1039/D5FB00312A","url":null,"abstract":"<p >This study investigated how boiling, steaming, and stewing affect the flavor profile of kidney bean and clam soup to enhance its acceptability. We analyzed color, thiobarbituric acid reactive substances (TBARSs), free amino acids, flavor-presenting nucleotides, and volatile compounds using analytical techniques including GC-IMS, electronic nose, and electronic tongue. The boiled soup exhibited the highest levels of total free amino acids (1.3775 mg mL<small>⁻¹</small>) and the flavor-presenting nucleotide (IMP 39.447 ng g<small>⁻¹</small>). GC-IMS identified 3-methylthiopropanal, furfural, ethyl acetate, and 3-methylbutanal as the dominant volatile flavor compounds formed during thermal processing. Electronic nose/tongue data indicated that steaming and stewing generated higher concentrations of these key volatiles and enhanced overall aroma and taste complexity. Boiling preferentially increased umami-related precursors (amino acids/IMP), while steaming and stewing promoted the formation of characteristic aroma volatiles. This demonstrates that the thermal processing method significantly directs the flavor development pathway in kidney bean and clam soup.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 6","pages":" 1936-1947"},"PeriodicalIF":0.0,"publicationDate":"2025-09-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2025/fb/d5fb00312a?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145500526","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Sustainable functional foods derived from indigenous resources: the utilization of tamarind seed, bael, and bamboo shoot powders as nutritional enhancers","authors":"Midhun J, Muthamil Selvi K, Neethi Sri S, Tamminana Jeeviteswara Rao, Addanki Mounika and Akalya Shanmugam","doi":"10.1039/D5FB00285K","DOIUrl":"https://doi.org/10.1039/D5FB00285K","url":null,"abstract":"<p >Value-added products such as pasta and cookies were prepared from composite flours with 20% incorporation of three Minor Forest Products (MFPs), namely bael, bamboo shoot, and tamarind seed, separately, in refined wheat flour. Cookies were made using the basic creamery method, where 250 g of icing sugar and 250 g of fat were mixed initially to obtain a creamery texture. Following this, 500 g of composite flour was added and mixed. Next, 5 g of baking powder and 75 mL of water were added, and the dough was kneaded, sheeted, and cut. Finally, it was baked at 120 °C for 20 minutes and cooled. Pasta was prepared by the addition of 350 mL of water to the composite flours, followed by kneading and extrusion. The extruded pasta was then steamed for 20 minutes by the double-boiling method and then dried for 16 hours at 55 °C in a hot air dryer. Cookies and pasta made from 100% maida flour were taken as the control. Tamarind seed pasta and cookies had a higher protein value of 12.61 ± 0.02% and 12.62 ± 0.22%, respectively. Bamboo shoot pasta and cookies had high fibre content with values of 7.99 ± 0.55% and 7.69 ± 0.75%, respectively. Dietary fibre analysis revealed that bamboo shoot pasta, and cookies had the highest insoluble fibre (16.67 mg/100 g and 19.05 mg/100 g, respectively) and soluble fibre content (5.50 mg/100 g and 6.42 mg/100 g, respectively). Bael pasta and cookies were observed to have a high potassium content. A high amount of vitamin C was also observed in bael pasta (132.8 mg/100 g) and cookies (152.99 mg/100 g) compared to the control. Moreover, bael also seems to show very good antioxidant activity with 46.7 ± 0.45 μg mL<small>⁻¹</small> for pasta and 19.39 ± 0.99 μg mL<small>⁻¹</small> for cookies. The Total Phenolic Content (TPC) analysis revealed that the pasta and cookie samples had higher TPC than the control, with bael having the highest value in both pasta (2981.75 ± 171.7 mg GAE/100 g) and cookies (2027.58 ± 80.66 mg GAE/100 g). Amylose content was found to be higher for all the products than their control, which aids in improving their textural properties. The sensorial properties and textural properties of bamboo shoot pasta (overall acceptability 7.2) and cookies (overall acceptability 7.3), and tamarind seed pasta (overall acceptability 6.9) and cookies (overall acceptability 8.0) are up to the level of consumer acceptability, while bael pasta (overall acceptability 6.0) and cookies (overall acceptability 6.7) require further improvement. All the products developed have the potential to become functional foods with further incorporation and optimization.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 6","pages":" 2270-2281"},"PeriodicalIF":0.0,"publicationDate":"2025-09-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2025/fb/d5fb00285k?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145500561","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Biosurfactant from Lactiplantibacillus plantarum Tw226 produced using yacon juice and its functionality as emulsifier of essential oils in water emulsions","authors":"Virginia M. Lara, Marisol Vallejo, Marcelo Soria, María F. Gliemmo and Carmen A. Campos","doi":"10.1039/D5FB00288E","DOIUrl":"https://doi.org/10.1039/D5FB00288E","url":null,"abstract":"<p >The search for alternative culture media from agro-industrial sources to produce biosurfactants (BS) from lactic acid bacteria is of interest because it reduces production costs and allows circular production systems. This study aimed to evaluate the ability of <em>Lactiplantibacillus plantarum</em> Tw226 to produce BS in a nutrient medium based on yacon juice (BSY), a neglected and underutilized Andean tube, and to compare its functionality as an emulsifier for cinnamon bark and lemongrass essential oil-in-water emulsions. <em>L. plantarum</em> Tw226 reach a dry biomass yield of 1.10 ± 0.06 g L<small>⁻¹</small> using yacon juice supplemented with 25% MRS broth (MRSJ) and was similar to the one obtain with MRS. The BSY yield was 0.11 ± 0.03 g L<small>⁻¹</small> and has a surface tension of 43.48 ± 0.68 mN m<small>⁻¹</small>. The FTIR spectra shown that the functional groups of BSY, were similar to those presents in the BS produced in MRS broth (BSMRS). The emulsions of lemongrass and cinnamon bark oil, formulated BSY, had an initial droplet size of 425.9 ± 35.7 nm and 348.2 ± 19.9 nm, respectively. These sizes remained unchanged for 4 weeks, being smaller or similar to those stabilized with the BSMRS. The emulsion of cinnamon bark oil stabilized with BSY did not show creaming compared to the analogous stabilized with the BSMRS. Lemongrass emulsions presented creaming regardless of the BS used. In conclusion, <em>L. plantarum</em> Tw226 could produce a BS using yacon juice with 25% MRS broth which is useful as emulsifier.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 6","pages":" 1927-1935"},"PeriodicalIF":0.0,"publicationDate":"2025-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2025/fb/d5fb00288e?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145500525","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of storage conditions on quality, microbial stability, and shelf-life kinetics of beetroot juice concentrate","authors":"Das Trishitman","doi":"10.1039/D5FB00331H","DOIUrl":"https://doi.org/10.1039/D5FB00331H","url":null,"abstract":"<p >Beetroot juice (<em>Beta vulgaris</em> L.) with an initial 5.0 °Brix was concentrated to approximately 60 °Brix using forward osmosis (FO). The concentrate was then stored under ambient (25 °C ± 2 °C and 60–70% RH) and accelerated (37 °C ± 2 °C and 90% RH) conditions for 12 weeks. Throughout this period, physical, chemical, and microbiological properties were evaluated at two-week intervals. Results indicated that the quality of the beetroot juice concentrate (BRJC) was influenced by the storage environments over time, with minimal changes in pH, titratable acidity, and total soluble solids. However, betalain content and antioxidant activity were more sensitive to storage time and temperature. The degradation of betalains in ambient and accelerated conditions was 28.53% and 43.57%, respectively, at the end of 12 weeks of storage. The HMF and browning index (BI) levels of BRJC increased more significantly at 37 °C than at 25 °C. Betalain degradation followed first-order kinetics. Overall, the findings suggest that FO is an effective non-thermal method for concentrating beetroot juice as it preserves quality and extends shelf life. Additionally, a moderate to strong correlation was found between betalain content and total color difference in the BRJC stored under ambient and accelerated storage conditions.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 6","pages":" 1916-1926"},"PeriodicalIF":0.0,"publicationDate":"2025-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2025/fb/d5fb00331h?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145500524","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effects of supplementing lauric arginate and sorbic acid in a commercial coating on pathogen survival and quality of fresh peaches","authors":"Fatima Reyes-Jurado, Kriza Faye Calumba, Thomas G. Denes and Qixin Zhong","doi":"10.1039/D5FB00434A","DOIUrl":"https://doi.org/10.1039/D5FB00434A","url":null,"abstract":"<p >Commercial coatings for stone fruits improve the quality but have limitations in controlling incident foodborne pathogens during storage. The aim of this study was to evaluate the pathogen survival and quality of fresh peaches sprayed with a commercial stone fruit coating, supplemented with low level (0.05% v/v lauric arginate – LAE and 0.5% w per v sorbic acid) and high level (0.1% v/v LAE and 1.0% w per v sorbic acid) antimicrobials. The alkaline coating was adjusted to pH 6.0 based on an observed partial synergistic effect between LAE and sorbic acid. Fresh peaches were inoculated with <em>Salmonella</em> or <em>Listeria monocytogenes</em> cocktails and then sprayed with the coating. The fruits in open trays were stored in a walk-in refrigerator set at 0 °C and 85% relative humidity for 20 days or at 21 °C for 5 days. Quality evaluation followed the same protocol using uninoculated peaches. Gradual reductions in viable bacteria were observed for both pathogens. After storage at 0 °C, the control, low-level, and high-level antimicrobial treatments achieved a respective reduction of 0.41 ± 0.54, 1.20 ± 0.71, and 2.17 ± 0.53 log CFU per fruit for <em>Salmonella</em>, while the log reductions (2.34–2.66 log CFU per fruit) were similar for <em>L. monocytogenes</em>. Pathogen counts were similar in the coated peaches throughout storage at 21 °C. The antimicrobials in the coating reduced native fungi in peaches by 0.5–1.0 log CFU per fruit after storage at either temperature and did not significantly impact the total soluble solids, titratable acidity, pH, and weight loss of the peaches during storage. The results demonstrate that LAE and sorbic acid are options to control <em>Salmonella</em> in fresh peaches, but additional strategies are needed to inhibit <em>L. monocytogenes</em>.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 6","pages":" 1960-1971"},"PeriodicalIF":0.0,"publicationDate":"2025-08-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2025/fb/d5fb00434a?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145500528","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Betacyanin–curcumin smart films for detecting fresh chicken quality in real time","authors":"Aswini Thiyagarajan, Naveen Subramaniyam, Vinodhini Thiyagarajan, Charumathi Pushparaj, Sabariswaran Kandasamy, Selvakesavan Rajendran K and Ramesh Subramani","doi":"10.1039/D5FB00180C","DOIUrl":"https://doi.org/10.1039/D5FB00180C","url":null,"abstract":"<p >pH-based indicators play an important role in ensuring food safety by providing a real-time visual indication. The objective of this study was to evaluate the potential of the natural colors of turmeric (curcumin) and beetroot peel (betacyanin) as colorimetric pH indicators for the determination of chicken freshness. For pH changes, curcumin (CR), betacyanin (BPE), and a 1 : 1 mixture of CR and BPE were tested with different buffer systems. The sensitometric films were prepared by dispersing these dyes at 1, 2, 5 and 10% concentrations into a biopolymeric film matrix of sodium alginate and almond gum. Formulation with a 10% concentration exhibited superior color retention and visual sensitivity. Film characterization was performed, including moisture content, solubility, and FTIR analysis. The response of the film was evaluated in fresh chicken stored at room temperature and refrigerated temperature (4 °C). The obtained results, including stability, color change correlation with total volatile basic nitrogen (TVB-N) levels, and 20-day film durability, confirm the effectiveness of these films as a non-destructive food quality monitoring system. The combination of curcumin and betacyanin provided enhanced pH sensitivity, a broader detection range, and improved visual clarity, making it more effective than single-indicator systems for real-time spoilage monitoring. This study presents a novel, affordable, biodegradable smart packaging solution for meat freshness monitoring in real-time, which has the potential to increase food safety and reduce food waste.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 6","pages":" 1880-1889"},"PeriodicalIF":0.0,"publicationDate":"2025-08-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2025/fb/d5fb00180c?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145500598","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Endophytic fungi-assisted synthesis of chitosan-based cerium oxide nanoparticles for the preservation of postharvest fruits","authors":"Bridget Kpomah, Onome Ejeromedoghene, Abiodun Oladipo, Victor Enwemiwe, Muritala Olusola and Sheriff Adewuyi","doi":"10.1039/D5FB00240K","DOIUrl":"https://doi.org/10.1039/D5FB00240K","url":null,"abstract":"<p >Microbial infestation of postharvest fruits is a serious issue affecting agricultural production and the quality of fresh fruits, especially in areas without advanced storage technologies. This study presents an eco-friendly approach using endophytic fungal (<em>Aspergillus tubingensis</em>, AT, and <em>Rosellinia convexa</em>, RC) extracts, stabilized with biopolymeric chitosan for the synthesis of cerium oxide nanoparticles (CeONPs) for the preservation of postharvest fruits. The CeONPs were prepared by dissolving chitosan in citric acid, followed by the addition of cerium salts and fungal extracts, which facilitated the reduction of Ce<small>³⁺</small> to Ce<small>⁰</small>. The nanoparticles were then purified and dried for further characterization. X-ray photoelectron spectroscopy (XPS) analysis confirmed the presence of Ce<small>³⁺</small> and Ce<small>⁴⁺</small> ions, along with Ce–O bonds, while X-ray diffraction (XRD) revealed highly crystalline CeO<small>₂</small> nanoparticles with crystallite sizes ranging from 72.4 to 96.7 nm. The materials exhibited hydrophilic properties, as evidenced by water contact angles (WCAs) between 58.95° and 69.31°, ensuring effective adhesion to fruit surfaces for fungal inhibition. Additionally, the chitosan-stabilized CeONPs demonstrated significant antifungal activity, reducing moisture loss and extending the shelf life of cherry tomatoes and grapefruits during storage. This study highlights a sustainable and efficient method for postharvest fruit preservation using biogenic CeONPs.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 6","pages":" 1890-1900"},"PeriodicalIF":0.0,"publicationDate":"2025-08-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2025/fb/d5fb00240k?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145500633","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Probing sustainable cross-linked quince seed mucilage–sodium alginate biocomposite hydrogels through the development of biodegradable films","authors":"Sabreena Yousuf, Nusrat Jan, Nadira Anjum, B. N. Dar, J. A. Rather and Shrikant S. Maktedar","doi":"10.1039/D5FB00095E","DOIUrl":"https://doi.org/10.1039/D5FB00095E","url":null,"abstract":"<p >Biocomposite hydrogels based on quince seed mucilage (QSM) and sodium alginate (SA) incorporated with crosslinkers (ZnO, CaCl<small>₂</small> and NC) were developed and characterized. Biocomposite hydrogels were characterized for their rheological, structural and thermal properties. Hydrogels with a QSM-to-SA ratio of 80 : 20 and CaCl<small>₂</small> as a crosslinker agent exhibited more elastic character and stronger gelation, as revealed by rheological studies, and improved structural and thermal properties, as revealed by Fourier transform infrared spectroscopy and differential scanning calorimetry. Hydrogels were further used for the development of films. The prepared biocomposite films were characterised for thickness, tensile strength (TS), water vapour transmission rate (WVTR) and oxygen transmission rate (OTR), biodegradability, instrumental color and antimicrobial activity. Significantly higher TS and lower WVTR and OTR (<em>P</em> ≤ 0.05) were observed in the biocomposite films with CaCl<small>₂</small> as a crosslinker agent. Biocomposite films with NC as a crosslinker agent exhibited significantly higher instrumental color parameters. Films incorporated with NC showed lower biodegradation by the soil burial test. Films with ZnO as a crosslinker agent exhibited greater inhibitory effect against <em>Aspergillus niger</em> and <em>Rhizopus stolonifer</em>. Overall, biocomposite films with an 80 : 20 ratio of QSM to SA and CaCl<small>₂</small> as a crosslinker agent as food packaging can provide better protection to extend the food shelf life.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 6","pages":" 2158-2169"},"PeriodicalIF":0.0,"publicationDate":"2025-08-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2025/fb/d5fb00095e?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145500604","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Sustainable antimicrobial packaging films: effectiveness of epsilon-poly-l-lysine in PLA/PBAT blend films","authors":"Pullarkad Bharathan Smrithy, Johnsy George, Aksalamol Pallivathukkal Raju, Muhammed Riyaz Guthige, Gowdahalli Mantelingachar Chandrika, Venugopal Vasudevan, Radhika Madan Urs and Ranganathan Kumar","doi":"10.1039/D5FB00286A","DOIUrl":"https://doi.org/10.1039/D5FB00286A","url":null,"abstract":"<p >With the rising demand for environmentally friendly and sustainable food packaging solutions, there is growing interest in developing advanced compostable polymers with improved functional attributes. However, compostable polymers such as polylactic acid (PLA) exhibit certain drawbacks such as brittleness, which limit their application in flexible packaging. A promising strategy to address these limitations is blending PLA with polybutylene adipate terephthalate (PBAT), resulting in a compostable blend with well-balanced properties. The present work aims to develop active packaging films using PLA/PBAT blends, with the inclusion of different amounts (1–5 wt%) of the natural antimicrobial compound ε-poly-<small>L</small>-lysine (ε-PL). The films were produced using twin-screw blown film extrusion and evaluated for their mechanical, morphological, barrier and antimicrobial properties. The presence of ε-PL within the PLA/PBAT matrix was verified by Fourier-transform infrared spectroscopy (FTIR) analysis, which revealed characteristic absorption peaks in the 1500–1600 cm<small>⁻¹</small> range. Surface morphology represents heterogeneous dispersion of ε-PL in the PLA/PBAT matrix. Contact angle analysis revealed a progressive increase in surface hydrophilicity with higher ε-PL content, decreasing from 61.72° to 47.73°. X-ray diffraction (XRD) showed a reduction in crystallinity as the ε-PL concentration increased, while differential scanning calorimetry (DSC) provided insights into thermal transitions. Incorporation of ε-PL in the polymer blend led to a reduction in both oxygen and water vapor barrier properties. The antimicrobial effectiveness of the films was assessed against <em>Staphylococcus aureus</em>, with the 5 wt% ε-PL film exhibiting antibacterial activity (30.6 mm zone of inhibition). Release kinetics analysis indicated that ε-PL release followed Fickian diffusion, with the Higuchi model offering the best fit for the data (<em>R</em><small>²</small> = 0.98). When bananas were stored in PLA/PBAT blend films containing ε-PL, their quality was better maintained compared to both unpackaged bananas and those packed in control films. These findings suggest that PLA/PBAT films incorporated with ε-PL hold strong potential as more sustainable active packaging materials offering enhanced food safety and extended shelf life.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 6","pages":" 1901-1915"},"PeriodicalIF":0.0,"publicationDate":"2025-08-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2025/fb/d5fb00286a?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145500634","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}