Food Packaging and Shelf Life最新文献

{"title":"Antibacterial and antifungal activities of protease loaded modified thermoplastic starch blown PBAT films for active packaging","authors":"Phatthranit Klinmalai ,&nbsp;Jenjira Leelapatarapun ,&nbsp;Phanwipa Wongphan ,&nbsp;Nathdanai Harnkarnsujarit","doi":"10.1016/j.fpsl.2025.101541","DOIUrl":"10.1016/j.fpsl.2025.101541","url":null,"abstract":"<div><div>Incorporation of proteolytic enzymes, such as papain and bromelain, into films possibly enhance their antimicrobial activity, thereby enabling the development of active food packaging. This study investigated enzymatic antimicrobial films for sustainable food packaging, specifically focusing on poly(butylene adipate-co-terephthalate)/acetylated (AS) and hydroxylated (HS) thermoplastic starch (PBAT/TPS) films incorporating papain, bromelain, and their combination. Fourier-transform infrared (FTIR) spectroscopy analysis revealed that enzyme incorporation did not significantly modify the chemical structure of the PBAT/TPS matrix; however, it influenced the crystallinity and the amorphous regions of the films. Papain enhanced the homogeneity of the films, whereas the effect of bromelain was dependent on the starch type employed. The incorporation of enzymes resulted in a decrease in tensile strength accompanied by an increase in elongation at break, indicating a plasticizing effect. All films exhibited hydrophilic characteristics. The incorporation of papain improved the water vapor and oxygen barrier properties. Enzymatic treatment modulated light transmission, with bromelain decreasing and papain increasing light permeability in PBAT/AS films. Bromelain exhibited greater efficacy against <em>Escherichia coli</em>, while the Papain/Bromelain blend enhanced antimicrobial activity against both <em>Bacillus cereus</em> and <em>E. coli</em>. Papain treatment resulted in delayed growth of <em>Aspergillus niger</em>, whereas <em>Penicillium sp.</em> remained unaffected. These findings indicate that the incorporation of enzymes altered the structural and functional properties of PBAT/TPS films, highlighting their potential utility in active food packaging applications.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"50 ","pages":"Article 101541"},"PeriodicalIF":8.5,"publicationDate":"2025-06-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144298629","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}

{"title":"Epigallocatechin gallate-loaded casein nanoparticles filled into κ-carrageenan/gelatin to develop sustained-release bioactive composite films for long-term preservation of strawberry","authors":"Hongcai Li,&nbsp;Mingran Yang,&nbsp;Yumiao Jia,&nbsp;Wenzhi Lei,&nbsp;Yike Han,&nbsp;Xingnan Wang,&nbsp;Yuanye Liu,&nbsp;Zhenpeng Gao","doi":"10.1016/j.fpsl.2025.101545","DOIUrl":"10.1016/j.fpsl.2025.101545","url":null,"abstract":"<div><div>With the advancement of food preservation materials, biodegradable bio-based antimicrobial materials have garnered significant attention. In this study, epigallocatechin gallate (EGCG)-loaded casein nanoparticles were prepared and incorporated into carrageenan/gelatin to develop a biodegradable composite film with synergistic antibacterial and antioxidant properties for strawberry preservation. The results revealed that nanoparticles prepared at a 1:1 casein-to-EGCG ratio exhibited optimal stability, achieving 90.59 % encapsulation efficiency. Phenolic hydroxyl and amine groups in Casein@EGCG nanoparticles formed cross-links with carrageenan/gelatin molecules through hydrogen bonding interactions. The addition of nanoparticles significantly enhanced the mechanical strength (53.14 MPa), UVA and UVB blocking properties (76.57 % and 91.27 %), and antibacterial and antioxidant activities of the composite films. Furthermore, the excellent water vapor barrier properties facilitated retaining fruit moisture. The composite film provided a slow-release matrix for the release of EGCG. The antibacterial and antioxidant composite film not only significantly extended the shelf life (8d) of strawberries but also demonstrated biodegradability, contributing to the innovative development of environmentally friendly food preservation materials.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"50 ","pages":"Article 101545"},"PeriodicalIF":8.5,"publicationDate":"2025-06-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144288844","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}

{"title":"β-cryptoxanthin encapsulated chitosome: An innovative coating for raw chicken meat preservation","authors":"Debasmita Dutta ,&nbsp;Shreya Shrivastava ,&nbsp;Bodhisattwa Das Gupta ,&nbsp;Debjani Dutta","doi":"10.1016/j.fpsl.2025.101542","DOIUrl":"10.1016/j.fpsl.2025.101542","url":null,"abstract":"<div><div>β-cryptoxanthin (β-crx), a provitamin A xanthophyll, plays a crucial role in combating oxidative damage in food systems. However, its dietary efficacy is often compromised by various physicochemical challenges. To overcome these, a chitosan-coated β-crx-encapsulated nanoliposome/chitosome (CH-LP) has been developed to enhance its stability and bioactivity. This study evaluates the potential of CH-LP as an innovative coating to enhance the shelf life of raw chicken meat. Toxicity study showed that CH-LP is non-toxic to HEK-293 cells (p &gt; 0.05). No chromosomal aberration was observed in <em>Allium cepa</em> cells and the erythrocytes remained undisrupted in presence of CH-LP. FESEM images showed that CH-LP-treated meat retained its structural quality with enhanced textural properties throughout the 8-day storage period. Furthermore, CH-LP treatment significantly mitigated lipid and protein peroxidation (p &lt; 0.01), as evidenced by lower malondialdehyde levels (0.22 ± 0.07 mg/kg), conjugated diene value (2.11 ± 0.56 %), total volatile basic nitrogen content (7.66 ± 0.78 mg/100 g), and carbonyl content (0.10 ± 0.02 nmol/mg) throughout storage period. Higher protein concentration in the treated sample (1209.70 ± 0.04 µg/mL) after the 8-day storage period signified reduced protein oxidation (p &lt; 0.05). No physicochemical changes (p &gt; 0.05) like colour, weight loss, metmyoglobin content, or pH levels were observed during storage. The total viable count in CH-LP-treated meat remained significantly lower (p &lt; 0.05) after 8 days, while control surpassed safety thresholds within 2 days. Additionally, treated meat demonstrated effective antimicrobial activity against key food spoilage bacteria, including <em>Staphylococcus aureus, Staphylococcus epidermidis</em>, <em>Pseudomonas aeruginosa</em>, <em>Escherichia coli</em>, and <em>Enterococcus faecalis</em>. These results highlight CH<em>-</em>LP as a promising solution for extending the shelf life of raw chicken meat.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"50 ","pages":"Article 101542"},"PeriodicalIF":8.5,"publicationDate":"2025-06-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144279834","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}

{"title":"Chitosan/MXene/ε-polylysine based biodegradable packaging films with synergistic photothermal antimicrobial properties","authors":"Jia Sha,&nbsp;Zhanpeng Zhu,&nbsp;Mibin Lin,&nbsp;Liang Zhu,&nbsp;Zhaomei Wang,&nbsp;Kaijun Xiao","doi":"10.1016/j.fpsl.2025.101544","DOIUrl":"10.1016/j.fpsl.2025.101544","url":null,"abstract":"<div><div>Conventional food packaging often faces limitations due to their minimal antimicrobial effects and lack of degradability. Herein, Ti₃C₂T_X MXene (MX) was employed as a template to load ε-polylysine (ε-PL) via electrostatic interactions (denoted as MX@PL). Then, the MX@PL was blended with chitosan (CS) through solvent casting method to fabricate degradable films (CMP films) with photothermal antibacterial properties. Under near-infrared laser irradiation (808 nm, 1.5 W/cm²), the temperature of CMP films rose from 24.53 °C to 74.28 °C within 3 min, which generated a large amount of heat leading to the death of bacterial cells by rupture, thus significantly boosting the antimicrobial effectiveness of films. Results demonstrated that CMP films inhibited <em>Staphylococcus aureus</em> and <em>Escherichia coli</em> by 99.85 % and 99.99 %, respectively. In addition, CMP films exhibited ultra-low oxygen permeability, which was beneficial for reducing food oxidation during storage. Moreover, the incorporation of MX@PL improved the biodegradability of the CMP films due to the increased hydrophilicity, while also enhancing their thermal stability, mechanical properties, and ultraviolet-visible shielding capabilities. These findings suggested that photothermal antibacterial CMP biodegradable films were promising for food preservation, reducing environmental pollution and preventing food waste.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"50 ","pages":"Article 101544"},"PeriodicalIF":8.5,"publicationDate":"2025-06-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144279833","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}

{"title":"Insights into recent research progress and innovations regarding the application of xanthan gum in the field of food packaging","authors":"Junyan Guo ,&nbsp;Saroat Rawdkuen ,&nbsp;Abdulhakeem S. Alamri ,&nbsp;Majid Alhomrani ,&nbsp;Tao Fei ,&nbsp;Zhaoxian Huang ,&nbsp;Wanli Zhang","doi":"10.1016/j.fpsl.2025.101532","DOIUrl":"10.1016/j.fpsl.2025.101532","url":null,"abstract":"<div><div>Food packaging plays a critical role in safeguarding perishable commodities from abiotic environmental stressors and biological contamination vectors. Advanced packaging systems mitigate environmental stressors and contamination to preserve food quality. However, the overuse and improper disposal of non-biodegradable plastic packaging materials have led to environmental concerns and health risks. Developing suitable biopolymer-based food packaging films as replacements for traditional plastic films has become a significant goal in food science. Polysaccharides are frequently used as raw materials for the production of these biopolymer films. Among them, xanthan gum (XG) is an extracellular polysaccharide with remarkable film-forming properties. XG has diverse applications in various industries, including food, industrial, pharmaceutical, agricultural, and petroleum sectors. This work comprehensively summarizes recent advancements in the preparation and application of XG-based materials for food packaging, with a particular focus on the characterization of XG-containing composite films. It provides a thorough overview of recent progress, outlining practical applications of XG-based composite films and edible coatings in improving food preservation. This review aims to provide a valuable reference for the application of XG-based packaging films in the food industry and promote the development of a sustainable food packaging industry.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"49 ","pages":"Article 101532"},"PeriodicalIF":8.5,"publicationDate":"2025-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144178527","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}

{"title":"Characterizing direct vacuum metallized paper substrates for improving moisture barrier performance with paper packaging","authors":"Katarzyna Mystek ,&nbsp;Jenni Jukarainen ,&nbsp;Martin Haeri ,&nbsp;Josep Busom Descarrega ,&nbsp;Abhijit Bhattacharya","doi":"10.1016/j.fpsl.2025.101540","DOIUrl":"10.1016/j.fpsl.2025.101540","url":null,"abstract":"<div><div>Growing concerns about non-recyclable packaging and their impact on the environment are driving preference to switch to recyclable packaging materials. Paper-based materials can be a promising alternative to non-recyclable moisture-sensitive food packaging provided it is re-engineered for high moisture barrier characteristics without compromising its recyclability. This work describes the characterization of two types of high barrier paper structures for primary food packaging that have the same multilayer composition, however, they differ in terms of the aluminum metal layers, which were prepared using two different metallizers via physical vacuum deposition (PVD). When exposed to high relative humidity (RH), these materials exhibited different water vapor transmission rates (WVTR). One sample maintained excellent moisture barrier properties with a WVTR of 0.06 ± 0.01 g/m²/day at 23°C and 85 % RH, while the other sample partially lost its moisture barrier and reached a WVTR of 1.0 ± 0.6 g/m²/day under the same conditions. Optical density (OD) measurements along with scanning electron microscopy (SEM) imaging revealed that the loss of water vapor barrier performance can be assigned to the discontinuity of metal layer after exposure to high humidity. By taking a step further and determining the thickness, nano-scale morphology and crystal structures of the metal layers, as well as their chemical compositions, valuable information was obtained regarding the factors contributing to the loss of WVTR. In both cases the metallized paper structures are considered recyclable within existing standard paper recycling stream, following the CEPI 4Evergreen recyclability evaluation protocol for recycling mills with conventional process.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"49 ","pages":"Article 101540"},"PeriodicalIF":8.5,"publicationDate":"2025-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144241006","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}

{"title":"Development of pectin-gelatin biopolymer films with DES based Chlorella vulgaris extracts as plasticizers for enhanced UV-blocking, antioxidant, and antimicrobial food packaging application","authors":"Gulsah Karabulut ,&nbsp;Gulden Goksen","doi":"10.1016/j.fpsl.2025.101534","DOIUrl":"10.1016/j.fpsl.2025.101534","url":null,"abstract":"<div><div>The growing demand for alternatives to synthetic plastic in food packaging has driven the development of multifunctional biopolymer films. This study explores the integration of Deep Eutectic Solvents (DES) and bioactive compounds from <em>Chlorella vulgaris</em> into pectin-gelatin films to enhance their mechanical, bioactive, and barrier properties for active food packaging applications. Films were prepared using glycerol, DES, or DES enriched with <em>C. vulgaris</em> (ADES) as plasticizers at 20 % and 40 % concentrations. ADES films exhibited the most significant enhancements, with tensile strength increasing by 35 % and elongation at break by 22 % compared to DES films. FTIR and XRD data revealed enhanced hydrogen bonding and crystallinity due to interactions between <em>C. vulgaris</em> bioactives and the polymer matrix. Optical analysis revealed that glycerol-based films exhibited the highest transparency but provided minimal UV-blocking. In contrast, DES-based films showed moderate opacity and UV protection, while ADES-based films—enriched with <em>C. vulgaris</em> bioactives—displayed the highest opacity and the most effective UV-blocking capability. ADES films demonstrated superior antioxidant activity and total phenolic content. Antimicrobial assays showed broad-spectrum activity, with inhibition zones against <em>S. aureus</em> and <em>E. coli</em> increasing by 20 % and 80 % in 40AD films. Food application tests on chicken meat highlighted the efficacy of ADES films in maintaining pH stability and reducing lipid oxidation by 41 %. Moreover, microbial growth was significantly suppressed, with total mesophilic bacteria reduced to 5.59 log CFU/g after 7 days. These findings demonstrate the potential of ADES-based films as bioactive packaging materials, offering multifunctionality and improved shelf life for perishable foods.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"49 ","pages":"Article 101534"},"PeriodicalIF":8.5,"publicationDate":"2025-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144190088","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}

{"title":"Lipopeptide of Bacillus velezensis incorporated with silver nanoparticles into a functional coating for sweet cherry preservation","authors":"Minxin Mao ,&nbsp;Jianyu Wang ,&nbsp;Shunqing Hu ,&nbsp;Man Zou ,&nbsp;Yu Meng ,&nbsp;Wenting Bao ,&nbsp;Qian Zhang ,&nbsp;Chifang Peng","doi":"10.1016/j.fpsl.2025.101537","DOIUrl":"10.1016/j.fpsl.2025.101537","url":null,"abstract":"<div><div>Functional coatings offer an effective solution to fruit decay, yet reports on lipopeptide-based coatings are highly limited. Moreover, the study of integrating lipopeptides (LPs) with nanomaterials into functional coatings remains unreported. In this study, the crude LP was isolated from the fermentation broth of <em>Bacillus velezensis</em> Q-84, and mono-dispersed silver nanoparticles (Ag@CS NPs) were synthesized using chitosan (CS) as stabilizer. Compared to their individual applications, the combination of LP and Ag@CS NPs demonstrated excellent synergistic antibacterial effects, reducing their minimum inhibitory concentrations (MICs) by 75.0 % and 87.5 %, respectively. Moreover, incorporating LP and Ag@CS NPs into the polyvinyl alcohol (PVA) matrix produced composite PVA/LP/Ag@CS NPs coating with great physical stability and barrier properties, good antibacterial and antioxidant capacity. When applied to sweet cherries, the composite coatings reduced the rotting rate by 88.5 % during room temperature storage. In addition, the coatings demonstrated low silver migration and good biocompatibility. The proposed coating presents a promising approach for postharvest fruit preservation by combining antimicrobial metabolites with nanomaterials.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"49 ","pages":"Article 101537"},"PeriodicalIF":8.5,"publicationDate":"2025-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144203737","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}

{"title":"Development of bergamot essential oil - epigallocatechin gallate bio-composite films for enhanced fresh-cut vegetable salad preservation","authors":"Hao Shi ,&nbsp;Min Zhang ,&nbsp;Arun S. Mujumdar ,&nbsp;Chunyan Lei","doi":"10.1016/j.fpsl.2025.101539","DOIUrl":"10.1016/j.fpsl.2025.101539","url":null,"abstract":"<div><div>Bergamot essential oil (BEO) was screened with strong comprehensive antibacterial ability from five common citrus genus essential oils (CGEOs) as the core antibacterial substance, based on the inhibition zone and minimum inhibitory/ bactericidal concentration results. The combined antibacterial effect of BEO- epigallocatechin gallate (EGCG) showed additive or even synergistic antibacterial effects against four target bacteria. A series of chitosan (Chi)-based films were formulated by blending gelatin (G), Arabic gum (A), and BEO-EGCG. The chitosan-based films demonstrated superior UV protection, water vapor barrier, mechanical strength, antibacterial, and antioxidant properties, along with improved hydrophobicity. Fourier-transform infrared spectroscopy, X-ray diffraction and thermogravimetric analysis revealed the formation of new hydrogen bonds and hydrophobic interactions within the BEO/EGCG-G-A-Chi matrix, enhancing the composite's dispersion and thermal stability. Molecular docking confirmed the enhanced stability of the G-A-Chi-EGCG quaternary complex (binding energy = −34.16 kJ/mol), compared to its binary and ternary counterparts (binding energy = −22.19 - −33.36 kJ/mol). The application of BEO/EGCG-GA-Chi films to fresh-cut vegetable salads (FVSs) significantly inhibited microbial growth, minimized weight loss, and preserved quality attributes, including color, texture and flavor, extending FVSs’ shelf life to 9–12 days, particularly at a BEO: EGCG mass ratio of 3:1. This study presents a promising approach for developing high-performance chitosan-composite films for food preservation.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"49 ","pages":"Article 101539"},"PeriodicalIF":8.5,"publicationDate":"2025-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144229777","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}

{"title":"Corrigendum to “Film forming properties of 3D printed polysaccharide based gels and development of CO2 monitoring labels” [Food Packaging and Shelf Life 46 (2024) 101401]","authors":"Tiantian Tang ,&nbsp;Min Zhang ,&nbsp;Arun S. Mujumdar","doi":"10.1016/j.fpsl.2025.101479","DOIUrl":"10.1016/j.fpsl.2025.101479","url":null,"abstract":"","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"49 ","pages":"Article 101479"},"PeriodicalIF":8.5,"publicationDate":"2025-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144279871","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}