Food Packaging and Shelf Life最新文献

Development of a gelatin/hyaluronic acid antimicrobial food pad containing the polyvalent bacteriophage STK8t 含有多价噬菌体STK8t的明胶/透明质酸抗菌食品垫的研制

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2025-05-14 DOI: 10.1016/j.fpsl.2025.101516

Hani Ji, Yoonjee Chang

{"title":"Development of a gelatin/hyaluronic acid antimicrobial food pad containing the polyvalent bacteriophage STK8t","authors":"Hani Ji, Yoonjee Chang","doi":"10.1016/j.fpsl.2025.101516","DOIUrl":"10.1016/j.fpsl.2025.101516","url":null,"abstract":"<div><div>Foodborne pathogens such as <em>Salmonella</em>, <em>Escherichia coli</em>, <em>Shigella</em>, and <em>Klebsiella</em> pose considerable challenges to meat products. Current control methods involving chemicals and antibiotics raise concerns because of their potential effects on health and the environment, as well as the risk of antibiotic-resistant bacteria. To address this, we aimed to develop an antimicrobial film with enhanced absorption properties by incorporating a polyvalent bacteriophage (phage) into a gelatin/hyaluronic acid film. In this study, we isolated a polyvalent phage named STK8t and used it as an alternative biocontrol agent for food. Notably, it exhibited a potent lytic activity against <em>Salmonella</em>, <em>E</em>. <em>coli</em>, <em>Shigella</em>, and <em>Klebsiella</em>, showing its polyvalent properties with a wide host range. It showed a rapid antibacterial activity against <em>S</em>. Typhimurium and <em>E</em>. <em>coli</em> within 1 h and sustained a strong antibacterial ability against <em>S</em>. <em>flexneri</em> and <em>K</em>. <em>pneumoniae</em> for more than 11 h. STK8t-containing antibacterial films (GL2HA1) were developed by incorporating 1% (w/v) hyaluronic acid (HA) into 2% (w/v) gelatin (GL). Their swelling rate was significantly higher than that of the single GL film, and stable phage titers were maintained for up to 20 days. The GL2HA1 film strongly reduced the bacterial count of <em>Salmonella</em> by 6-log CFU/mL at 3 h. Additionally, it exhibited a remarkable improvement in beef drip absorption within 5 min compared with a conventional single-GL film. Therefore, these antibacterial systems show potential for broad applications in the food industry.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"49 ","pages":"Article 101516"},"PeriodicalIF":8.5,"publicationDate":"2025-05-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143942190","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Novel dual-crosslinked antimicrobial hydrogels of oxidized hyaluronic acid/gelatin grafted with curcumin-Zn2+ complexes for preservation of chilled chicken 姜黄素- zn2 +络合物接枝氧化透明质酸/明胶的新型双交联抗菌水凝胶用于冷藏鸡肉的保存

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2025-05-13 DOI: 10.1016/j.fpsl.2025.101519

Xutao Mai , Yuheng Yang , Daoying Wang , Weimin Xu , Zhilan Sun , Fang Liu

{"title":"Novel dual-crosslinked antimicrobial hydrogels of oxidized hyaluronic acid/gelatin grafted with curcumin-Zn2+ complexes for preservation of chilled chicken","authors":"Xutao Mai , Yuheng Yang , Daoying Wang , Weimin Xu , Zhilan Sun , Fang Liu","doi":"10.1016/j.fpsl.2025.101519","DOIUrl":"10.1016/j.fpsl.2025.101519","url":null,"abstract":"<div><div>To enhance the solubility and stability of curcumin, a novel double-crosslinked antimicrobial hydrogels OHA/GEL/CUR-Zn(II) was prepared. Curcumin, as a ligand, was complexed with Zn<sup>2+</sup> to form a stable complex (CUR-Zn(II)), which was grafted to the hydrogel formed by oxidized hyaluronic acid (OHA) and gelatin (GEL) through Schiff base reaction. Fourier transform infrared spectroscopy analysis was employed to determine the formation of Schiff base (C<img>N) between OHA with GEL, as well as the ester bond between OHA with CUR-Zn(II). X-ray diffraction results showed the presence of amorphous peaks in the composite film. The change in crystal structure was probably due to the formation of new hydrogen bonding or chemical bonding between CUR-Zn(II) and OHA/GEL. The incorporation of CUR-Zn(II) complexes into a hydrogel matrix resulted in a significant enhancement of tensile strength (TS) and elongation at break, accompanied by a reduction in water vapor transmission rate. Meanwhile, the hydrogel achieved a bactericidal rate of over 99 % against the predominant spoilage bacteria <em>Escherichia coli</em> and <em>Staphylococcus aureus</em> in chilled chicken meat, extending the shelf life of the chilled chicken meat to over 8 days. Overall, the composite hydrogel enhanced the stability of curcumin by chelating it with Zn<sup>2+</sup> and increased its solubility by grafting it onto OHA and GEL cross-linked hydrogels, demonstrating significant application potential in food packaging.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"49 ","pages":"Article 101519"},"PeriodicalIF":8.5,"publicationDate":"2025-05-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143935776","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Antimicrobial capacity of rare earth-doped ZnO composite coating and its influence on fresh orange shelf life quality 稀土掺杂ZnO复合涂层的抗菌性能及其对鲜橙保质期的影响

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2025-05-10 DOI: 10.1016/j.fpsl.2025.101520

Yuqin Lei , Beichen Jiang , Jingchun Hao , Hongchao Zhang

{"title":"Antimicrobial capacity of rare earth-doped ZnO composite coating and its influence on fresh orange shelf life quality","authors":"Yuqin Lei , Beichen Jiang , Jingchun Hao , Hongchao Zhang","doi":"10.1016/j.fpsl.2025.101520","DOIUrl":"10.1016/j.fpsl.2025.101520","url":null,"abstract":"<div><div>Antimicrobial capacity of food grade ZnO particles can be enhanced by doping rare earth (RE) metal or metal oxides. Studies have demonstrated the effectiveness of RE metals to improve antimicrobial actions through ROS generation and photo-catalysis, however, few investigations have been attempted on its antimicrobial applications, such as in food preservation. In this work, we developed a La-Ce-ZnO containing composite coating based on carnauba wax, Tween-80 and oleic acid, and examined its effectiveness against <em>Escherichia coli</em> and <em>Penicillium expansum</em>. The La-Ce-ZnO powder was characterized to be uniform micro-size particles with a red shift in UV-Vis spectra showing the imbedding of RE within the matrix. Results showed that developed coatings can reduce > 2.5 log <em>E. coli</em> attached in vitro. Using fresh Aiyuan 38 orange as model food, significant inhibition against <em>P. expansum</em> and natural microorganisms were also observed, particularly for 2 % inclusion of the RE doped ZnO. Quality evaluation during 25 days storage revealed that coatings did not affect orange weight losses and firmness, whereas caused faster deterioration in color. Additionally, decreased antimicrobial activities and impact on orange quality were more severe when used 4 % La-Ce-ZnO in the composite coating. Findings in this study can be useful to further understand the antimicrobial mechanisms of La, Ce or other RE elements, and expand their potentials in food applications.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"49 ","pages":"Article 101520"},"PeriodicalIF":8.5,"publicationDate":"2025-05-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143928612","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Chitosan-pullulan-zein incorporating Artemisia argyi essential oil and TiO2 for the preservation of Phyllanthus emblica fruits: A comparative analysis of coating and film effects 含艾叶精油和TiO2的壳聚糖-普鲁兰-玉米苷元对余甘子果实包衣和成膜效果的比较分析

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2025-05-09 DOI: 10.1016/j.fpsl.2025.101518

Peng Liu , Mengyu Liu , Yanwen Wu , Jie Ouyang

{"title":"Chitosan-pullulan-zein incorporating Artemisia argyi essential oil and TiO2 for the preservation of Phyllanthus emblica fruits: A comparative analysis of coating and film effects","authors":"Peng Liu , Mengyu Liu , Yanwen Wu , Jie Ouyang","doi":"10.1016/j.fpsl.2025.101518","DOIUrl":"10.1016/j.fpsl.2025.101518","url":null,"abstract":"<div><div>This study developed composite packaging films based on chitosan, pullulan, and zein, incorporating TiO<sub>2</sub> nanoparticles and <em>Artemisia argyi</em> essential oil (AEO) as active agents. Compared to the chitosan-pullulan (CP) film, incorporating zein and AEO into the chitosan-pullulan-zein (CPZ)-TiO<sub>2</sub>-AEO film effectively reduced water vapor permeability. Additionally, both moisture content and water solubility of the film were significantly decreased, while antioxidant activity was notably enhanced. Coating treatments with CPZ-TiO<sub>2</sub>-AEO applied to <em>Phyllanthus emblica</em> fruits reduced the weight loss rate, preserved the levels of titratable acidity and ascorbic acid, and diminished the total phenolic content compared to the control after storage. In contrast, the CPZ-TiO<sub>2</sub>-AEO film treatments preserved the freshness and visual quality of fruits more effectively than both the control and coating treatments. The CO<sub>2</sub> release and water vapor release capacities indicated that the fruits subjected to coating treatments exhibited higher respiration and transpiration than those treated with films. The CPZ-TiO<sub>2</sub>-AEO film demonstrated superior preservation effects, with a decay rate that was 28 % lower than that of the control and 23 % lower than that of the polyethylene film treatments. Consequently, CPZ-TiO<sub>2</sub>-AEO films show substantial potential as packaging materials for preserving fresh produce.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"49 ","pages":"Article 101518"},"PeriodicalIF":8.5,"publicationDate":"2025-05-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143924019","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Preparation of amphiphilic chitosan incorporated with ursolic acid active coating films and its delay of postharvest papaya fruit ripening 两亲性壳聚糖复合熊果酸活性包衣膜的制备及其对木瓜果实采后成熟的延缓作用

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2025-05-08 DOI: 10.1016/j.fpsl.2025.101514

Fengyan Liang , Jinwen Geng , Ziming Yang , Wanqi Cen , Miaoyu Zhao , Xunting Huang , Changbin Wei , Puwang Li , Kaidong Liu

{"title":"Preparation of amphiphilic chitosan incorporated with ursolic acid active coating films and its delay of postharvest papaya fruit ripening","authors":"Fengyan Liang , Jinwen Geng , Ziming Yang , Wanqi Cen , Miaoyu Zhao , Xunting Huang , Changbin Wei , Puwang Li , Kaidong Liu","doi":"10.1016/j.fpsl.2025.101514","DOIUrl":"10.1016/j.fpsl.2025.101514","url":null,"abstract":"<div><div>Amphiphilic chitosan (DA-CS-AG) was synthesized and incorporated with ursolic acid (UA) to develop an active coating film. Characterization techniques confirmed the preparation of DA-CS-AG, and UA was successfully entrapped in the active coating films. With the weight ratios of UA to DA-CS-AG increasing from 1:20, 2:20–4:20, the coating films exhibited increased thickness, improved water resistance, higher tensile strength, and enhanced antioxidant and antibacterial properties. As the UA/DA-CS-AG weight ratio increased from 1:20–2:20, the films<sup>’</sup> UV-shielding capability, water vapor barrier properties, and elastic properties increased. However, these properties deteriorated when the weight ratio increased to 4:20. Preservation experiments of papaya fruits demonstrated that UA/DA-CS-AG-2 coating films delayed the ripening of papaya at 25 <sup>º</sup>C for 16 days based on appearance, color changes, quality indexes, and sensory evaluation. In conclusion, these active coating films can serve as packaging materials for fruits and vegetables.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"49 ","pages":"Article 101514"},"PeriodicalIF":8.5,"publicationDate":"2025-05-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143917751","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Optimization of the properties of underutilized buckwheat starch films through different modification approaches 不同改性方法对未充分利用荞麦淀粉薄膜性能的优化

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2025-05-07 DOI: 10.1016/j.fpsl.2025.101513

Ayesha Sarker , Thomas Rennie , Md Rayhan Shaheb , Kristen Matak , Jacek Jaczynski

{"title":"Optimization of the properties of underutilized buckwheat starch films through different modification approaches","authors":"Ayesha Sarker , Thomas Rennie , Md Rayhan Shaheb , Kristen Matak , Jacek Jaczynski","doi":"10.1016/j.fpsl.2025.101513","DOIUrl":"10.1016/j.fpsl.2025.101513","url":null,"abstract":"<div><div>The present research explored the film-forming ability and properties of buckwheat (BW) starch films. Further, we studied the effect of different modification strategies, such as citric acid (CA) cross-linking and the inclusion of chitosan nanoparticles (CNP), heat curing of CA and CNP films, and ultrasonication of CA and CNP filmogenic solutions, on the properties of BW starch films. The results indicated that films modified by CA cross-linking and CNP had the lowest water vapor transmission rate (WVTR) and water vapor permeability (WVP). The CA and CNP-treated film with ultrasonic treatment exhibited 147 % higher tensile strength and 70 % lower elongation at break than its unmodified counterpart. Film modifications also resulted in an improved resistance to moisture sorption. The maximum heat seal strength (HSS) (0.08 N/mm) was observed in cured CA and CNP-treated films. A scanning electron microscope revealed that the surface of the CA and CNP-modified films was smooth, validating their compatibility with filmmaking. Fourier Transform Infrared (FTIR) analysis revealed a new peak at 1709 cm<sup>−1</sup>, exhibiting C<img>O stretching of the ester group, demonstrating the crosslink reactions between the functional groups. This work promotes simple methods to improve underutilized BW starch-based films' tensile and barrier properties for various packaging applications.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"49 ","pages":"Article 101513"},"PeriodicalIF":8.5,"publicationDate":"2025-05-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143912339","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Occurrence, release and risk assessment of metal elements in polylactic acid food containers from China 中国产聚乳酸食品容器中金属元素的发生、释放及风险评价

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2025-05-02 DOI: 10.1016/j.fpsl.2025.101510

Zhouyue Cai , Yuanyuan Zhu , Xuheng Fu, Huimin Zhang, Yamin Fang, Song Yu

{"title":"Occurrence, release and risk assessment of metal elements in polylactic acid food containers from China","authors":"Zhouyue Cai , Yuanyuan Zhu , Xuheng Fu, Huimin Zhang, Yamin Fang, Song Yu","doi":"10.1016/j.fpsl.2025.101510","DOIUrl":"10.1016/j.fpsl.2025.101510","url":null,"abstract":"<div><div>Global consumption of polylactic acid (PLA) food containers is growing rapidly, and the release of chemicals from these containers poses a potential health risk to consumers. However, the available information on metal elements of these food containers is extremely limited. This study investigated the occurrence, release and risk assessment of metal elements in PLA food containers from China. The results showed that detection rates of 13 common metal elements were from 14.89 % to 100 % with average contents ranged from 0.002 to 181.91 mg/kg, respectively. Furthermore, Al, Ni, Cu, Cr, Zn and Pb were released to 4 % acetic acid (HAC) at average levels of 0.38–352.14 μg/kg under the 60℃ for 6 h. The average estimated daily intake (EDI) values were 0.0064–5.8690 μg/kg b.w. Based on the observed release levels, we estimated that there is potential risk in exposure to Pb. The degrees of metal elements leaching into food simulants were different with an order of in 4 % HAC solutions > 20 % ethanol > water > hexane. As expected, higher temperature and prolonged exposure accelerated the release of metal elements, even after a long exposure time (60°C for 10 days). In addition, multiped use aggravated releasing of metal elements, as well. In conclusion, it is worthwhile to evaluate and manage the risk of Pb exposure and the cumulative risks of multiple metal elements in PLA food containers.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"49 ","pages":"Article 101510"},"PeriodicalIF":8.5,"publicationDate":"2025-05-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143895546","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Mechanical properties optimization of edible clove oil/chitosan composite materials by multi-island genetic algorithm for active fresh-keeping packaging applications 多岛遗传算法优化食用丁香油/壳聚糖复合材料活性保鲜包装的力学性能

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2025-05-01 DOI: 10.1016/j.fpsl.2025.101501

Hui Liu , Zhenhua Yin , Cuiyun Liu , Mengxuan Cao , Jianming Sun , Xiaofang Wang , Keyong Tang , Xinchang Pang

{"title":"Mechanical properties optimization of edible clove oil/chitosan composite materials by multi-island genetic algorithm for active fresh-keeping packaging applications","authors":"Hui Liu , Zhenhua Yin , Cuiyun Liu , Mengxuan Cao , Jianming Sun , Xiaofang Wang , Keyong Tang , Xinchang Pang","doi":"10.1016/j.fpsl.2025.101501","DOIUrl":"10.1016/j.fpsl.2025.101501","url":null,"abstract":"<div><div>The non-degradability of petroleum-based fresh-keeping film materials has led to a series of environmental pollution problems, especially in the field of fruits and vegetables packaging. In this work, an edible composite packaging material with sustained-release property was prepared by optimizing the ratio of using chitosan (CS), glycerol (Gly), and clove essential oil (Clove oil) with the methods of response surface and multi-island genetic algorithm (MIGA). The physical and fresh-keeping properties of the material were thoroughly investigated and analyzed. As a result, 0.42 % Gly, 0.4 % Clove oil, and 1.5 % CS of optimal iteration results were obtained to prepare edible composite packaging material, which has good antimicrobial properties and fresh-keeping performance, and can keep the strawberry with good taste, appearance, and nutrition after 5 days of storage. The tensile strength and elongation at break of the Clove oil/CS composite material respectively reached 18.55 MPa and 14.3 % under the condition of optimal iteration. Besides, the Clove oil/CS composite solution coating method (SCM) was better than the Clove oil/CS composite film wrapping method (FWM) in the fresh-keeping effect of strawberries, increasing their shelf life to 5 days, which is because the barrier and antimicrobial properties of SCM are better than those of FWM. The obtained mathematical model of the tensile strength and elongation at break provided a theoretical basis for preparing different fresh-keeping performances of the CS composite material. This work provided valuable application and theoretical references for the preservation of fruits and vegetables.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"49 ","pages":"Article 101501"},"PeriodicalIF":8.5,"publicationDate":"2025-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143890713","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Electrostatic spinning construction of GA/HP-β-CD functionalized COS/PLA composite membrane for cherry tomato preservation applications GA/HP-β-CD功能化COS/PLA复合膜的静电纺丝制备及保鲜研究

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2025-04-30 DOI: 10.1016/j.fpsl.2025.101495

Wenge Yang , Jiaxing Hao , Yurui Wu , Yuheng Zhou , Li Mi , Yonghong Hu

{"title":"Electrostatic spinning construction of GA/HP-β-CD functionalized COS/PLA composite membrane for cherry tomato preservation applications","authors":"Wenge Yang , Jiaxing Hao , Yurui Wu , Yuheng Zhou , Li Mi , Yonghong Hu","doi":"10.1016/j.fpsl.2025.101495","DOIUrl":"10.1016/j.fpsl.2025.101495","url":null,"abstract":"<div><div>In this study, we optimized the structure and performance of Chito-oligosaccharides (COS)/Polylactic acid (PLA) nanofibrous membranes by modulating the concentration of Gallic acid (GA)/Hydroxypropyl-β-cyclodextrin (HP-β-CD). SEM, FTIR, and XRD confirmed the successful complexation of the active ingredient GA by HP-β-CD. As the concentration of the composite system increased, the fiber diameter grew from 953.3 nm to 1036.7 nm, simultaneously enhancing the mechanical strength, hydrophobicity, and thermal stability of the material. Structural optimization and multi-component synergy enhanced DPPH radical scavenging (70.72 %). Experiments showed that the membrane loaded with 0.45 g GA/HP-β-CD had the best comprehensive performance in a seven-day cherry tomato application test: the fruit weight loss rate was reduced to 14.74 %, and the hardness retention rate remained as high as 11.63 ± 0.50 N. The membranes exhibited good antimicrobial properties both in vitro and in vivo, which fully validated their great potential as active packaging materials for prolonging the freshness of food.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"49 ","pages":"Article 101495"},"PeriodicalIF":8.5,"publicationDate":"2025-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143887832","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Development and characterization of sodium alginate composite films incorporating self-assembled cyclodextrin succinic acid/chitosan nanoparticles encapsulating resveratrol for blueberry preservation 自组装环糊精琥珀酸/壳聚糖纳米颗粒包封白藜芦醇的海藻酸钠复合膜的制备与表征

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2025-04-30 DOI: 10.1016/j.fpsl.2025.101512

Yanyan Wang, Ruoran Qin, Jiayi Xue, Hui Li, Longwei Jiang

{"title":"Development and characterization of sodium alginate composite films incorporating self-assembled cyclodextrin succinic acid/chitosan nanoparticles encapsulating resveratrol for blueberry preservation","authors":"Yanyan Wang, Ruoran Qin, Jiayi Xue, Hui Li, Longwei Jiang","doi":"10.1016/j.fpsl.2025.101512","DOIUrl":"10.1016/j.fpsl.2025.101512","url":null,"abstract":"<div><div>Succinate cyclodextrin/chitosan nanoparticles (SCC NPs) loaded with resveratrol (Res) were successfully synthesized by self-assembly. Nanocomposite films were prepared by adding R-SCC NPs to sodium alginate (SA). The structure, physical and chemical properties, and antioxidant, antibacterial and biodegradability properties of the nanocomposite films were characterized. Scanning electron microscopy (SEM) results revealed that R-SCC NPs in 1–6 % were uniformly distributed in the SA film matrix. FTIR analysis revealed that the R-SCC NPs formed intermolecular hydrogen bonds with SA. The maximum tensile strength of the nanocomposite film was 44.24 ± 0.82 MPa, which was 153.50 % of that of the SA film. The addition of R-SCC NPs markedly enhanced the UV absorption capacity, antioxidant stability, and antibacterial activity of the nanocomposite films. In addition, because Res was encapsulated in the SCC NPs, control over the release from the composite film was achieved. This film has excellent biodegradability in soil and can regulate the soil microbial community. Furthermore, the developed film package can effectively prolong the expiry date of blueberries, so the SA film containing R-SCC NPs as active packaging has significant potential for maintaining food quality.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"49 ","pages":"Article 101512"},"PeriodicalIF":8.5,"publicationDate":"2025-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143887833","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0