Food Packaging and Shelf Life最新文献

Banana flower bract anthocyanin based pH sensitive, intelligent film indicator developed using banana starch and its derivative 利用香蕉淀粉及其衍生物开发的基于香蕉花苞片花青素的 pH 值敏感智能薄膜指示剂

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2024-10-31 DOI: 10.1016/j.fpsl.2024.101375

{"title":"Banana flower bract anthocyanin based pH sensitive, intelligent film indicator developed using banana starch and its derivative","authors":"","doi":"10.1016/j.fpsl.2024.101375","DOIUrl":"10.1016/j.fpsl.2024.101375","url":null,"abstract":"<div><div>Smart intelligent packaging has more traction in food applications due to its role in enhancing food safety, improving shelf life and reducing food loss. Utilization of banana starch and anthocyanin from bract of male flower (bell) could be the sustainable option to make functional, interactive packaging films. In this study, bio-films were developed using different solid supports namely, banana native starch (BNS), banana modified starch (BMS), corn starch (CS), plasticizers (polyvinyl alcohol, glycerol), additive (chitosan), incorporating banana bract anthocyanin (BBA) as a quality indicator for chicken meat. Upon analyzing the UV–VIS and NMR spectra of the BBA at different pH values, a significant change in the electronic transitions of the anthocyanin molecules was observed at varying pH conditions. Films with BMS, chitosan (CH) and BBA exhibited the highest tensile strength as observed in the stress-strain curve. The same films prepared with chitosan and BBA showed higher antioxidant activity and antimicrobial properties against <em>Escherichia coli</em> and <em>Stapylococcus aureus</em>. It was also evident from ⧍E that, the anthocyanin with varying polymers significantly influenced the color of films with different pH levels. In addition, the raw chicken meat samples with the strip of BMS-CH-BBA films recorded lower total viable count, <em>Pseudomonas</em> sp., release of total volatile basic nitrogen (TVBN) and trimethylamine nitrogen (TMAN). It is summarized that a biofilm, integrating BBA with BMS, chitosan, PVA and glycerol could produce a highly pH sensitive and stable active films as a visual indicator of freshness of the products like chicken meat and pH sensitive horticultural produces.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":null,"pages":null},"PeriodicalIF":8.5,"publicationDate":"2024-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142560894","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 and evaluation of an active modified oxygen/ carbon dioxide preservative for packaged fresh-cut durian 制备和评估用于包装鲜切榴莲的活性改性氧气/二氧化碳防腐剂

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2024-10-31 DOI: 10.1016/j.fpsl.2024.101382

{"title":"Preparation and evaluation of an active modified oxygen/ carbon dioxide preservative for packaged fresh-cut durian","authors":"","doi":"10.1016/j.fpsl.2024.101382","DOIUrl":"10.1016/j.fpsl.2024.101382","url":null,"abstract":"<div><div>In this study, a series of chitosan/copper nanocomposites (CS/Cu-NCs) served as catalyzers for VC to remove O<sub>2</sub> in food packages were successfully synthesized, characterized, and further utilized to prepare an active modified O<sub>2</sub>/CO<sub>2</sub> preservative. Transmission electron microscope, ultraviolet-visible, and infrared spectra confirmed CS/Cu-NCs #1–3 were successfully synthesized. Three components of the preservative were optimized, and the best formulation was: CS/Cu-NCs #2: VC: NaHCO<sub>3</sub>=0.5:1.5:0.15. It maintained relatively stable O<sub>2</sub>/CO<sub>2</sub> in the package at 10℃. Fresh-cut durian treated with 0 g (CK), 1.15 g (T1), 2.3 g (T2), and 3.45 g (T3) preservatives were stored at 10℃. Results showed that T1 group exhibited significantly (<em>P</em><0.05) higher firmness and VC content compared with CK at 12 d, indicating the best qualities. Key respiratory enzyme analyses verified that decreasing SDH, increasing G-6-PDH and 6-PGDH contributed mostly to the superior qualities of T1 group. This study could provide a prospective solution for packaged fresh-cut durian.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":null,"pages":null},"PeriodicalIF":8.5,"publicationDate":"2024-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142560895","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

Sustainable package design for efficient pomegranate cold chain: Enhancing storage space, sea freight efficiency, material sustainability, and energy conservation 高效石榴冷链的可持续包装设计：提高储存空间、海运效率、材料可持续性和能源节约

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2024-10-31 DOI: 10.1016/j.fpsl.2024.101380

{"title":"Sustainable package design for efficient pomegranate cold chain: Enhancing storage space, sea freight efficiency, material sustainability, and energy conservation","authors":"","doi":"10.1016/j.fpsl.2024.101380","DOIUrl":"10.1016/j.fpsl.2024.101380","url":null,"abstract":"<div><div>This study evaluated the performance of a novel fabricated dual layer ventilated packaging (carton) design for pomegranate fruit. The study argues that higher process throughput, storage space usage (higher cargo density) and packaging material usage can be achieved through systematic design of packaging. The mechanical strength, fruit cooling speeds, and quality preservation characteristics of the new and existing carton designs were evaluated in a controlled laboratory environment. The new carton design achieved 22 % above minimum recommended industry compression strength, confirming its stacking safety during palletization. Fruit packed inside both carton designs attained an average respiration rate of 5.66 ± 1.23 mL CO<sub>2</sub> kg<sup>−1</sup> h<sup>−1</sup> during cold storage. Fruit decay incidence (average 5.5 %), colour changes and sensory attributes were also similar in both carton designs after 12 weeks cold storage and 2 weeks ambient storage period. Finally, fresh pomegranate fruit (cv. Wonderful) were packed in the new and commercial package designs, palletized, containerized and exported from South Africa to Germany. The novel dual layer design had a higher freight density (1720 kg more fruit per reefer) compared to the commercial counterpart. It also improved the precooling process throughput (13 % faster), reduced carton material usage (40 %), and reduced energy usage (13 %). These advantages of the new dual layer ventilated packaging can be implemented with considerable sustainability benefits.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":null,"pages":null},"PeriodicalIF":8.5,"publicationDate":"2024-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142560896","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

The preparation of fish scale gelatin-polydopamine photothermal sterilization film and its application for storage of cherry tomato 鱼鳞明胶-聚多巴胺光热杀菌膜的制备及其在樱桃番茄贮藏中的应用

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2024-10-30 DOI: 10.1016/j.fpsl.2024.101374

{"title":"The preparation of fish scale gelatin-polydopamine photothermal sterilization film and its application for storage of cherry tomato","authors":"","doi":"10.1016/j.fpsl.2024.101374","DOIUrl":"10.1016/j.fpsl.2024.101374","url":null,"abstract":"<div><div>In this study, polydopamine nanoparticles (PDA NPs) were synthesized and fish scale gelatin (FSG) was extracted by hot water hydrolysis. The film for photothermal sterilization was created by casting FSG with the addition of PDA NPs. The results indicated that the PDA NPs were able to heat up to 46 °C in 5 min under near-infrared (NIR), demonstrating good photothermal conversion. The PDA NPs/FSG solution showed short-term bactericidal activity against <em>Staphylococcus aureus</em> and <em>Escherichia coli</em>, with a bactericidal rate of more than 99 %. The PDA NPs/FSG film could warm up to 42.6 °C under NIR irradiation for 5 min. With the addition of 0.3 % of PDA NPs, the PDA NPs/FSG films showed high UV absorption, DPPH and ABTS radical scavenging ability, and high water contact angle (WCA), improving the barrier to water and oxygen and the tensile strength. The 0.3 % PDA NPs/FSG film triggered by NIR effectively maintained the firmness, soluble solids content and appearance, and delayed the weight loss of cherry tomatoes. Thus, the PDA NPs/FSG films had good photothermal antimicrobial activity and could be used for extending the shelf life of cherry tomatoes.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":null,"pages":null},"PeriodicalIF":8.5,"publicationDate":"2024-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142554393","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 “Greek Salad” edible films 希腊沙拉 "可食用薄膜的开发与表征

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2024-10-30 DOI: 10.1016/j.fpsl.2024.101378

{"title":"Development and characterization of “Greek Salad” edible films","authors":"","doi":"10.1016/j.fpsl.2024.101378","DOIUrl":"10.1016/j.fpsl.2024.101378","url":null,"abstract":"<div><div>“Greek salad” edible films, made from tomato puree, juices of cucumber, bell pepper and onion, oregano oil and apple pectin with and without olive oil and guar gum were successfully prepared and characterized for water vapor permeability, oxygen permeability, tensile properties, moisture sorption isotherm, heat sealing ability and color. It was found that the addition of olive oil to the basic film increased its water vapor permeability, while the incorporation of guar gum had no impact on it. The addition of olive oil and guar gum affected the tensile properties, the isotherms for moisture sorption and the color of the films. All films demonstrated good heat-sealing properties. The FTIR spectra of the films displayed several interesting characteristics, confirming the films’ composition. The sensory evaluation of the four edible films revealed that all samples scored close to or above 3 (on a scale of 0–5) in most sensory attributes, indicating general acceptability among panelists. Notably, films containing guar gum exhibited higher homogeneity and transparency, while films containing olive oil showed the highest odor, flavor, and taste intensities, but also more pronounced defects and undesirable aftertastes. The basic film appeared more balanced in most sensory attributes.</div><div>It was concluded that overall the advantages of adding olive oil and guar gum to the basic film were not significant. Future experiments will concentrate on optimizing the production of the basic film and exploring the possibility of using it for packaging oily foods.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":null,"pages":null},"PeriodicalIF":8.5,"publicationDate":"2024-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142554396","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

Aluminate-activated nano-SiO2 for enhancing water vapor barrier properties in polymers films: A safe and effective strategy 铝酸盐活化纳米二氧化硅用于增强聚合物薄膜的水蒸气阻隔性能：安全有效的策略

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2024-10-30 DOI: 10.1016/j.fpsl.2024.101377

{"title":"Aluminate-activated nano-SiO2 for enhancing water vapor barrier properties in polymers films: A safe and effective strategy","authors":"","doi":"10.1016/j.fpsl.2024.101377","DOIUrl":"10.1016/j.fpsl.2024.101377","url":null,"abstract":"<div><div>In this work, a series of nanocomposite films composed of polylactic acid (PLA), poly (butylene adipate-co-terephthalate) (PBAT), polybutylene succinate (PBS), nano-SiO<sub>2</sub> activated by aluminate for different times were developed to enhance water vapor barrier properties. The physiochemical and thermal properties of the films were characterized. In addition, total and aluminum migration from the films was monitored, and non-targeted screening was performed to evaluate the potential safety of the composite films. Fourier Transform infrared spectroscopy analysis indicated that the nano-SiO<sub>2</sub> was successfully activated by aluminate. Differential scanning calorimetry analysis indicated that incorporation of the activated nano-SiO<sub>2</sub> slightly reduced the glass transition temperature (from 54 to 51 °C) and increased the crystallinity degree (from 6.9 % to 11.1 %) of PLA. Incorporation of 0.4 % nanofillers was found to give the highest crystallinity. Thermogravimetric analysis showed that the thermal stability of the PLA/PBAT/PBS films did not change significantly after adding the activated-nano-SiO<sub>2</sub>. However, the incorporation of these nanofillers did increase the interfacial roughness and crystallinity degree of the films, thereby reducing the water vapor permeability by around 30 %. Erucamide was detected in the composite films after exposure to food simulants, however, the films containing the nanofillers still met European Union safety standards. In summary, the nanofiller-loaded polymer films developed in this study were shown to be safe and have high water barrier properties, which means they may be suitable for application in the food, cosmetic, personal care, pharmaceutical, and agrochemical industries.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":null,"pages":null},"PeriodicalIF":8.5,"publicationDate":"2024-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142554394","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

Improved mechanical, thermal, and barrier properties of halloysite nanotubes and nanocellulose incorporated PVA-PEO films: For food packaging applications 哈洛来石纳米管和纳米纤维素结合 PVA-PEO 薄膜的机械、热和阻隔性能得到改善：食品包装应用

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2024-10-30 DOI: 10.1016/j.fpsl.2024.101373

引用次数: 0

Valorization of chitin using a natural deep eutectic solvent for the development of active gelatin films 利用天然深共晶溶剂对甲壳素进行增值，以开发活性明胶薄膜

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2024-10-28 DOI: 10.1016/j.fpsl.2024.101376

引用次数: 0

Structure-property relationship of ultrasound-assisted nanoemulsion-impregnated bioactive polysaccharide films for enhanced shelf life of mushrooms 超声波辅助纳米乳液浸渍生物活性多糖薄膜的结构-性能关系，用于提高蘑菇的货架期

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2024-10-25 DOI: 10.1016/j.fpsl.2024.101372

{"title":"Structure-property relationship of ultrasound-assisted nanoemulsion-impregnated bioactive polysaccharide films for enhanced shelf life of mushrooms","authors":"","doi":"10.1016/j.fpsl.2024.101372","DOIUrl":"10.1016/j.fpsl.2024.101372","url":null,"abstract":"<div><div>This study aimed to develop bioactive nanoemulsion (NE)-impregnated polysaccharide films to extend the shelf life of mushrooms. A stable and well-dispersed NE was prepared using 5 wt% soy protein (SP) and 10 % (v/v) lavender essential oil (LEO) through 10 min of ultrasound treatment, resulting in a droplet size of 152.3 nm, a polydispersity index (PDI) of 0.17, and a ζ-potential of −43.4 mV. Two types of films were prepared by incorporating 5 % and 10 % (v/v) SP/LEO NE into a curdlan (CD) and chitosan (CS) composite matrix, forming CD-CS-NE1 and CD-CS-NE2 films, respectively. The CD-CS-NE2 films possessed the highest tensile strength (14.5 MPa) and elongation at break (140 %). FTIR and molecular docking studies confirmed strong intermolecular interactions between the CD, CS, and NE components. The antibacterial activity of the NE-impregnated CD-CS films was significantly enhanced, with inhibition zones of 22 mm and 26 mm for <em>Escherichia coli</em> and <em>Staphylococcus aureus</em>, respectively, in the CD-CS-NE2 film. Growth curve and colony-forming unit (CFU) analyses further supported the superior antibacterial performance of the CD-CS-NE2 film. In mushroom storage tests, the CD-CS-NE2 film extended the shelf life of button mushrooms to 12 days and straw mushrooms to 4 days. Additionally, it reduced weight loss to 3 % and 4 % in button and straw mushrooms after 12 and 4 days, respectively. Mushrooms treated with CD-CS-NE2 film maintained higher firmness, with values of 18 N for button mushrooms and 6 N for straw mushrooms. The films effectively suppressed polyphenol oxidase (PPO) activity and browning. Overall, these findings suggest that SP/LEO NE-impregnated CD-CS films have strong potential for improving food preservation and reducing spoilage, particularly in fresh produce like mushrooms.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":null,"pages":null},"PeriodicalIF":8.5,"publicationDate":"2024-10-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142532413","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 surface charge on mechano-bactericidal activity of cellulose nanocrystals constructed chevaux-de-frise and meat preservation 表面电荷对纤维素纳米晶体的机械杀菌活性和肉类保鲜的影响

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2024-10-25 DOI: 10.1016/j.fpsl.2024.101379

{"title":"Effect of surface charge on mechano-bactericidal activity of cellulose nanocrystals constructed chevaux-de-frise and meat preservation","authors":"","doi":"10.1016/j.fpsl.2024.101379","DOIUrl":"10.1016/j.fpsl.2024.101379","url":null,"abstract":"<div><div>The nanostructured insect wings have inspired the development of antimicrobial surfaces with mechano-bactericidal activity. For the first time, a chevaux-de-frise-like nanostructure was fabricated through the coating of cellulose nanocrystals (CNC) onto regenerated cellulose (RC) films via vacuum filtration and the impact of contact time, temperature, and surface topography on eliminating foodborne bacteria was examined. Herein, our focus is to explore in more detail how the surface charge of CNC affects the mechano-bactericidal activity and the performance of chevaux-de-frise-like nanostructure in meat preservation. CNC with neutral (weak), negative, and positive charges were prepared by hydrochloric acid hydrolysis (HCNC), TEMPO oxidation (TCNC), and amination (ACNC), respectively, and showed similar reinforcing effects on the tensile strength (increased from 74.23 ± 1.20 to about 100 MPa) and water vapor barrier property (reduced from 1.83 ± 0.08 to about 1.20 × 10<sup>−7</sup> g m<sup>−1</sup> h<sup>−1</sup> Pa<sup>−1</sup>). Among them, RC-ACNC showed the highest log reduction against <em>Escherichia coli</em> (0.83 ± 0.06) and <em>Staphylococcus aureus</em> (0.69 ± 0.04) after 5 min contact, respectively, indicating the important role of attractive force in fast eliminating bacteria upon contact. It was worth noting that, during the meat preservation test, all three CNC-coated RC films exhibited a similar 0.4 log reduction of bacteria after day 4, likely due to the same physical attachment with an extended contact time. Therefore, the construction of chevaux-de-frise nanostructure from CNC on food packaging provides a sustainable strategy to contribute to preventing bacterial growth.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":null,"pages":null},"PeriodicalIF":8.5,"publicationDate":"2024-10-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142532411","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