Food Packaging and Shelf Life最新文献

Recent advances in active packaging: Insights into novel functional elements, response strategies and applications for food preservation

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2025-04-03 DOI: 10.1016/j.fpsl.2025.101489

Wenyu Lou , Zhenyu Huang , Qiong Shao , Yanfei Shan , Dongcheng Shi , Zhouzhou Chen , Jianfei Zhang , Wujin Yu , Jian Wang , Huimin Yang , Ming Cai

{"title":"Recent advances in active packaging: Insights into novel functional elements, response strategies and applications for food preservation","authors":"Wenyu Lou , Zhenyu Huang , Qiong Shao , Yanfei Shan , Dongcheng Shi , Zhouzhou Chen , Jianfei Zhang , Wujin Yu , Jian Wang , Huimin Yang , Ming Cai","doi":"10.1016/j.fpsl.2025.101489","DOIUrl":"10.1016/j.fpsl.2025.101489","url":null,"abstract":"<div><div>Given the substantial food losses incurred throughout the supply chain, which hinder the achievement of the Sustainable Development Goal, there is an urgent need to develop novel active packaging solutions. These solutions should be capable of releasing functional elements on demand and in a controlled manner to effectively reduce food waste. It is also worth exploring the way different packaging responds to different environmental factors, including pH, temperature, light, and humidity etc. Such responsive behaviours can be synergistic, while it should be consistent with actual demands for preservation. The role of novel functional elements is not limited to antimicrobials, but can also regulate other storage environments such as humidity, light, moisture etc., and there is still a lack of systematic updating of such studies. As more functions are integrated into active packaging, some antimicrobial components such as anthocyanins, AIEgens, metal nanoparticles and carbon dots can also incorporate other functions e.g. freshness indication and light response antimicrobial capacity. The concept of multi-response is growing popular, and the sequential release of functional elements to realize secondary functionality deserves attention. This review also addressed the risk, safety assessment, and commercialization visions of novel active packaging, aiming to provide ideas for the development of multifunctional novel food packaging that reduces the dependence on petrochemical-based materials.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"49 ","pages":"Article 101489"},"PeriodicalIF":8.5,"publicationDate":"2025-04-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143761169","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

Effect of modified atmosphere on the growth of dominant fungal species in grains during storage

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2025-03-31 DOI: 10.1016/j.fpsl.2025.101487

Zhihui Qi , Wenbo Gao , Yuqing Lei , Xuguang Liu , Haiyang Zhang , Miao Cui , Lin Tian , Shuyi Wang , Zhongming Wang , Fang Tang

{"title":"Effect of modified atmosphere on the growth of dominant fungal species in grains during storage","authors":"Zhihui Qi , Wenbo Gao , Yuqing Lei , Xuguang Liu , Haiyang Zhang , Miao Cui , Lin Tian , Shuyi Wang , Zhongming Wang , Fang Tang","doi":"10.1016/j.fpsl.2025.101487","DOIUrl":"10.1016/j.fpsl.2025.101487","url":null,"abstract":"<div><div>Post-harvest fungal growth on grains can cause problems in terms of both quality and food safety. This study demonstrated the different antifungal effects of a CO<sub>2</sub> and N<sub>2</sub> modified atmosphere (MA) at different concentrations against specific dominant fungal species isolated from stored grains in vitro and in situ. The results showed that, among all CO<sub>2</sub> and N<sub>2</sub> MA conditions, 65 % CO<sub>2</sub> had the best inhibitory effect on mycelial growth, and its inhibition rate against all strains, except <em>Fusarium verticillioides</em>, was greater than 80 %. In addition, simulative storage tests indicated that MA can significantly inhibit fungal spore reproduction and delay mildew occurrence at high temperatures and moisture content of grains. CO<sub>2</sub> MA is typically far more effective at inhibiting fungal growth than N<sub>2</sub> MA owing to its significant suppressive effect on xerophilic storage fungi. The moisture content of grains is a critical determinant of the propagation of fungal spores, which is a prerequisite for determining the composition of MA gases. Once the moisture content meets the conditions conducive to fungal spore proliferation, temperature can affect the rate of spore reproduction, thereby influencing the inhibitory effect of MA. This study enriches the theoretical foundation associated with the assessment and application of MA grain storage technology, which can offer crucial guidance for grain storage managers and farmers in implementing this technology.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"49 ","pages":"Article 101487"},"PeriodicalIF":8.5,"publicationDate":"2025-03-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143739450","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

Cold plasma activated edible coatings: A status review on the impact on edible coating properties, fresh produce quality, and the sustainable development goal paradigm 冷等离子活化食用涂层：对可食用涂层特性、新鲜农产品质量和可持续发展目标范例影响的现状综述

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2025-03-30 DOI: 10.1016/j.fpsl.2025.101486

Ngoako F. Monyela , Zinash A. Belay , Helen Pfukwa , Oluwafemi James Caleb

{"title":"Cold plasma activated edible coatings: A status review on the impact on edible coating properties, fresh produce quality, and the sustainable development goal paradigm","authors":"Ngoako F. Monyela , Zinash A. Belay , Helen Pfukwa , Oluwafemi James Caleb","doi":"10.1016/j.fpsl.2025.101486","DOIUrl":"10.1016/j.fpsl.2025.101486","url":null,"abstract":"<div><div>Edible coatings (ECs) as biopolymers are sourced from natural materials such as polysaccharide and protein. These natural biopolymers are sustainable alternatives to synthetic polymers, as they are accessible, available, renewable, and biodegradable. Despite these advantages, the applicability of ECs is limited as a result of their strong hydrophilicity, and thermo-mechanical barrier attributes. Thus, various modification strategies including ultrasound, ultraviolet radiation, high pressure processing, pulse electric field and cold plasma have been applied to enhance these properties. Cold plasma technology has recently emerged as a potential candidate to enhance the functional properties of ECs due to its non-thermal properties. Therefore, this review aims to assess the advancements of cold plasma to structurally and chemically modify the unique attributes of edible coatings for fruit packaging application. In addition, the synergetic effects of ECs and cold plasma treatments on the biochemical, physical, and microbial qualities of fresh produce during postharvest storage were discussed. Furthermore, the review highlights the research gaps, guiding the future investigation for the integrated cold plasma and ECs application for fresh produce packaging, with the focus on addressing United Nations Sustainable Development Goals (<strong>#SDG</strong>).</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"49 ","pages":"Article 101486"},"PeriodicalIF":8.5,"publicationDate":"2025-03-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143735162","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Development of cushioning-antibacterial dual-functional cellulose packaging and its application for the Chinese bayberry during simulated transportation vibration 缓冲抗菌双功能纤维素包装的开发及其在杨梅模拟运输振动中的应用

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2025-03-30 DOI: 10.1016/j.fpsl.2025.101490

Yifan Xue, Ben Niu, Yanchao Han, Weijie Wu, Guannan Wang, Ming Yin, Xiangjun Fang, Ruiling Liu, Hangjun Chen, Haiyan Gao, Honglei Mu

{"title":"Development of cushioning-antibacterial dual-functional cellulose packaging and its application for the Chinese bayberry during simulated transportation vibration","authors":"Yifan Xue, Ben Niu, Yanchao Han, Weijie Wu, Guannan Wang, Ming Yin, Xiangjun Fang, Ruiling Liu, Hangjun Chen, Haiyan Gao, Honglei Mu","doi":"10.1016/j.fpsl.2025.101490","DOIUrl":"10.1016/j.fpsl.2025.101490","url":null,"abstract":"<div><div>In this study, dual-functional cellulose-based cushioning packaging materials containing cinnamaldehyde essential oil (CEO) were developed to reduce vibrations and provide antibacterial activity during fruit transportation. Cellulose was extracted from <em>Zizania latifolia</em> byproduct, and the cellulose cushioning materials containing CEO (CEO@CCM) were prepared using the mechanical foaming and polyvinyl alcohol (PVA) blend reinforcement method. Compared with traditional corrugated cardboard, CEO@CCM exhibited optimal static compression performance. The incorporation of PVA improved its mechanical properties, resulting in a porosity of 95.42 %, cushioning coefficient of 5.14, and rebound rate of 85.31 %. Cinnamaldehyde was incorporated into the cushioning material to impart antibacterial properties, effectively inhibiting the growth of <em>Penicillium citrinum</em> and <em>Escherichia coli</em> in vitro. Additionally, the application of CEO@CCM in reducing vibrations during simulated transportation of bayberry was investigated. The packaging technique could maintain fruit quality by minimizing mechanical damage and inhibiting microbial growth. The dual-functional cushioning packaging demonstrates significant application potential for enhancing food self-life.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"49 ","pages":"Article 101490"},"PeriodicalIF":8.5,"publicationDate":"2025-03-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143735110","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

Edible starch-based films modified by fruit and vegetable juices: Preparation, performance evaluation and seasoning bag design

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2025-03-29 DOI: 10.1016/j.fpsl.2025.101488

Xinyu Sun , Guocong Ma , Xiaoling Tian , Dan Hai , Yan Ma , Ge Bai , Lianjun Song , Qinghua Yang , Xianqing Huang

{"title":"Edible starch-based films modified by fruit and vegetable juices: Preparation, performance evaluation and seasoning bag design","authors":"Xinyu Sun , Guocong Ma , Xiaoling Tian , Dan Hai , Yan Ma , Ge Bai , Lianjun Song , Qinghua Yang , Xianqing Huang","doi":"10.1016/j.fpsl.2025.101488","DOIUrl":"10.1016/j.fpsl.2025.101488","url":null,"abstract":"<div><div>Edible packaging films (EPFs) currently mainly focus on the performance improvement stage, and the practical application products still need to be further developed and promoted, so as to achieve the real landing of scientific research and promote the rapid development of edible film industry. Herein, the film-forming properties of potato starch (PST), corn starch (CST) and wheat starch (WST) are investigated, and PST is selected as the film-forming matrix. Besides, 0.3 wt% sodium alginate (SA) is introduced into the film-forming matrix of PST, which improves the tensile strength (TS) and elongation at break (EAB) of the film. Further, fruit and vegetable juices are incorporated into the PST/SA film-forming matrix, endowing PST/SA-based EPFs with excellent antioxidant capacities. Finally, the packaging properties of PST/SA-based EPFs incorporated with fruit and vegetable juices are evaluated. Results reveal that the prepared EPFs have good heat-sealing performances and can be successfully used to prepare seasoning packaging bags. Therefore, this study provides a new insight for the reutilization of fruit and vegetable juices, and design a green, convenient and low-cost approach to prepare PST/SA EPFs with good visual effects, strong antioxidant abilities, and excellent packaging properties.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"49 ","pages":"Article 101488"},"PeriodicalIF":8.5,"publicationDate":"2025-03-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143735161","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

Dual-responsive gelatin/fucoidan-based membrane with colorimetric and control-released performance for meat freshness monitoring and preservation

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2025-03-28 DOI: 10.1016/j.fpsl.2025.101491

Linlin Li , Haoran Wang , Yimeng Zhang , Wei Ji , Minmin Chen , Baocai Xu , Hualin Wang

{"title":"Dual-responsive gelatin/fucoidan-based membrane with colorimetric and control-released performance for meat freshness monitoring and preservation","authors":"Linlin Li , Haoran Wang , Yimeng Zhang , Wei Ji , Minmin Chen , Baocai Xu , Hualin Wang","doi":"10.1016/j.fpsl.2025.101491","DOIUrl":"10.1016/j.fpsl.2025.101491","url":null,"abstract":"<div><div>Food packaging combined with active and intelligent properties plays an essential role in minimizing food waste and guaranteeing food quality. Herein, we developed a colorimetric and control-released dual-responsive nanofiber membrane (GF-AE-LI) with gelatin/fucoidan (GA/FU, i.e., GF) as matrix, aloe-emodin (AE) as indicator and limonene (LI) as antibacterial entity by electrospinning. The results exhibited that an appropriate combination of GA and FU based on the electrostatic interaction was conducive to constructing a carrier of GF in response to an alkaline atmosphere. The AE and LI were encapsulated in GF nanofibers with high efficiency and well-kept structure. Moreover, the membrane was capable of pH-controlled release of LI by a non-Fickian diffusion mechanism and strong antibacterial effects against <em>Staphylococcus aureus</em> and <em>Escherichia coli</em>. Furthermore, the membrane can effectively extend the shelf life of chicken breast meat by 2 d, and its pH-colorimetric changes were highly correlated with the spoilage indices (Pearson′s r = 0.9554), demonstrating the potential of GF-AE-LI toward simultaneously freshness monitoring and preservation of food.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"49 ","pages":"Article 101491"},"PeriodicalIF":8.5,"publicationDate":"2025-03-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143725247","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

A facile preparation strategy for multifunctional hydrogel films with adjustable performance in food preservation

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2025-03-28 DOI: 10.1016/j.fpsl.2025.101471

Chao Yin , Jun Zheng , Yufan Yang , Xianwen Song , Miao Cui , Rujuan Shen , Yi Zhang

{"title":"A facile preparation strategy for multifunctional hydrogel films with adjustable performance in food preservation","authors":"Chao Yin , Jun Zheng , Yufan Yang , Xianwen Song , Miao Cui , Rujuan Shen , Yi Zhang","doi":"10.1016/j.fpsl.2025.101471","DOIUrl":"10.1016/j.fpsl.2025.101471","url":null,"abstract":"<div><div>Plant polyphenols represent valuable additives for food packaging; however, their poor hydrophilicity necessitates complex pre-treatments. In this study, we propose a simple and eco-friendly strategy for the direct incorporation of hydrophobic polyphenols into packaging films. Using carboxymethyl chitosan and oxidized carrageenan as substrates, we successfully introduced hydrophobic polyphenols into multifunctional hydrogel films through borate ester bonds. The mechanical strength of these films was further enhanced by schiff base bonds. The prepared hydrogel films exhibited antibacterial rates exceeding 98 % against <em>Escherichia coli</em> and <em>Staphylococcus aureus</em>, and demonstrated excellent antioxidant and UV shielding properties. As the oxidation degree of carrageenan increased, the water vapor permeability rate of the hydrogel films decreased from 1.34 × 10⁻¹ ⁰ g·m⁻¹ ·s⁻¹ ·Pa⁻¹ to 3.13 × 10⁻¹ ¹ g·m⁻¹ ·s⁻¹ ·Pa⁻¹ , while the oxygen permeability rate decreased from 40.61 meq/kg to 20.04 meq/kg. This design effectively mitigates the deterioration of fruits and vegetables caused by dehydration and oxidation. Furthermore, the hydrogel films containing carrageenan with a medium oxidation degree exhibited superior mechanical properties, with tensile strength increasing by 4.8-fold and the ability to bear a load of 200 g. The banana preservation experiments demonstrated that hydrogel films can effectively delay the deterioration of bananas. Notably, the film exhibited excellent biodegradability, degrading by 90 % in soil within 60 days, underscoring its significant potential for developing functional and environmentally friendly food packaging systems.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"49 ","pages":"Article 101471"},"PeriodicalIF":8.5,"publicationDate":"2025-03-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143715997","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

Performance of fish gelatin coating incorporated with liquid smoke in tilapia fillet preservation

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2025-03-28 DOI: 10.1016/j.fpsl.2025.101485

Ridha Fathihatunnisa , Bakti B. Sedayu , Mala Nurimala , Sri Purwaningsih , Arif R. Hakim , Ahmat Fauzi

{"title":"Performance of fish gelatin coating incorporated with liquid smoke in tilapia fillet preservation","authors":"Ridha Fathihatunnisa , Bakti B. Sedayu , Mala Nurimala , Sri Purwaningsih , Arif R. Hakim , Ahmat Fauzi","doi":"10.1016/j.fpsl.2025.101485","DOIUrl":"10.1016/j.fpsl.2025.101485","url":null,"abstract":"<div><div>This study investigated the preparation and characterization of an active edible film made from fish gelatin, with the addition of liquid smoke at varying levels of 0 %, 5 %, 10 %, and 15 % (v/v). The films were characterized for their antimicrobial activity, water resistance, physical, optical, and barrier properties. Furthermore, film performance in extending the shelf life of Nile tilapia fillets (<em>Oreochromis niloticus</em>) was evaluated through a coating application. The freshness degradation of the fillets stored under refrigeration for 12 days was assessed using microbial and biochemical parameters including the total plate Count (TPC), total volatile basic nitrogen (TVB-N), thiobarbituric acid reactive substances (TBARS), and pH. The results showed that the addition of liquid smoke not only imparted antimicrobial properties to the gelatin film but also improved its water resistance, and ability to inhibit water vapor transmission. These enhancements in functional properties were primarily attributed to the presence of phenolic compounds, which provide antibacterial effects and facilitate crosslinking formation within the fish gelatin polymer matrix. The fish gelatin coating incorporated with liquid smoke effectively retarded the growth rate of spoilage bacteria and reduced biochemical changes caused primarily by oxidation, thereby extending the shelf life of the tilapia fillets from 8 days up to approximately 13–15 days, with the 10 % liquid smoke film identified as the most effective treatment. These findings highlight the potential of fish gelatin coatings incorporated with liquid smoke for commercial application, especially for retailers of fresh products.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"49 ","pages":"Article 101485"},"PeriodicalIF":8.5,"publicationDate":"2025-03-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143715996","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

Natural pigment-based smart packaging films for real-time food spoilage monitoring: Compositions, color-changing mechanisms, applications, and challenges

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2025-03-27 DOI: 10.1016/j.fpsl.2025.101484

Weidong Zhang, Wendong Liu, Xin Qi, Yi Chen, Qiang Yu, Mingyue Shen, Huiliang Wen, Jianhua Xie

{"title":"Natural pigment-based smart packaging films for real-time food spoilage monitoring: Compositions, color-changing mechanisms, applications, and challenges","authors":"Weidong Zhang, Wendong Liu, Xin Qi, Yi Chen, Qiang Yu, Mingyue Shen, Huiliang Wen, Jianhua Xie","doi":"10.1016/j.fpsl.2025.101484","DOIUrl":"10.1016/j.fpsl.2025.101484","url":null,"abstract":"<div><div>Real-time monitoring of food spoilage remains a significant challenge, driving the urgent demand for smart packaging solutions. Natural pigments like anthocyanins, curcumin, alizarin, shikonin, and betalains demonstrate robust bioactivity and excellent pH sensitivity. Notably, these compounds serve a dual function: inhibiting bacterial growth and dynamically indicating food freshness. Therefore, their integration as freshness indicators in smart packaging films has garnered substantial research interest. This review consolidates current studies to analyze the structural composition, color-changing mechanisms (particularly the formation processes of volatile substances), and the application prospects of natural pigment pH-sensitive films. More importantly, it critically discusses limitations and challenges in existing research, including the barriers hindering their transition from laboratory-scale development to industrial production, while proposing actionable strategies to overcome these obstacles. By synthesizing these insights, this review aims to advance the development of natural pigment-based smart packaging films and address existing challenges and research limitations.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"49 ","pages":"Article 101484"},"PeriodicalIF":8.5,"publicationDate":"2025-03-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143715995","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

Self-assembly of tea polyphenol onto the high strength chitosan film fabricated via a new way to enhance the antioxidant and antibacterial activity for meat preservation

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2025-03-25 DOI: 10.1016/j.fpsl.2025.101482

Yuntao Wang , Xiuqin Guo , Zhilong Qin , Rongqin Liu , Shengjie Li , Manting Du , Si Qiu , Yanhong Bai

{"title":"Self-assembly of tea polyphenol onto the high strength chitosan film fabricated via a new way to enhance the antioxidant and antibacterial activity for meat preservation","authors":"Yuntao Wang , Xiuqin Guo , Zhilong Qin , Rongqin Liu , Shengjie Li , Manting Du , Si Qiu , Yanhong Bai","doi":"10.1016/j.fpsl.2025.101482","DOIUrl":"10.1016/j.fpsl.2025.101482","url":null,"abstract":"<div><div>Chitosan (CS) films traditionally prepared from acid have poor mechanical properties, thus limiting their application as packaging materials. In this study, high strength chitosan-tea polyphenol (CS-TP) films were fabricated via a new way. Firstly, high strength CS film was prepared by regeneration of CS dissolved in alkali from hot water, then TP was incorporated into CS film through the one step self-assembly method. It was found that large amount of TP was adsorbed onto CS film due to the strong hydrogen bonding and hydrophobic interaction between CS and TP confirmed by results of adsorption tests, FTIR and XRD. Moreover, the mechanical, anti-UV, antibacterial and anti-oxidant properties of the CS-TP films gradually enhanced with increasing content of TP. The water vapor permeability rate of CS-TP films slightly increased with increasing content of TP. Pork perseveration results indicated that the CS-TP films lowered the pH, slowed the growth of bacterial and change of color, decreased the lipid oxidation products content of fresh pork compared with CS film or the control sample, thus prolonging the shelf life of fresh pork for 2 days. Therefore, this study proposed a new strategy for preparing high strength muti-functional CS-TP films as food packaging materials.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"49 ","pages":"Article 101482"},"PeriodicalIF":8.5,"publicationDate":"2025-03-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143679744","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