Food Packaging and Shelf Life最新文献

{"title":"Microenvironment-programmed self-activating cascaded chemodynamic antibacterial packaging film with NIR-regulated catalytic activity for prolonged food preservation","authors":"Yiya Ping ,&nbsp;Liang Zhang ,&nbsp;Mengyi Wang ,&nbsp;Bingzhi Li ,&nbsp;Linpin Luo ,&nbsp;Wenze Wang ,&nbsp;Yuechun Li ,&nbsp;Wentao Zhang ,&nbsp;Mingqiang Zhu ,&nbsp;Jianlong Wang","doi":"10.1016/j.fpsl.2025.101642","DOIUrl":"10.1016/j.fpsl.2025.101642","url":null,"abstract":"<div><div>In this study, a nano-platform driven by the microenvironment and photo-controlled catalytic activity was meticulously designed, and a CaO₂@CAFe functional filler was constructed by using chlorogenic acid as a phenolic ligand and ferric ion to co-encapsulate calcium peroxide, creating an antibacterial packaging system (CCF-CS) with in situ self-activation cascade catalytic activity and intelligent enhancement effect of near-infrared light response. In this system, the acidic microenvironment provided by the chitosan (CS) film matrix triggers the CaO₂@CAFe particles to continuously release H₂O₂, the catalytic substrate in which peroxidase plays a role, and \"substrate self-supply\" is achieved through a cascade reaction. Moreover, the catalytic efficiency of the nanozymes can be positively modulated by the \"smart switch\" of near-infrared light, enabling a dual-mode antibacterial behavior of \"on-demand burst and routine protection\". The CCF^0.20-CS film was 99.9 % effective in killing both bacteria and fungi, and significantly extended the shelf life of cherry tomatoes by 10 days. Furthermore, the film exhibits enhanced UV-shielding capability and improved mechanical strength, alongside validated biosafety. These optimal properties underscore the innovative potential and practical superiority of the CCF^0.20-CS packaging system in addressing microbial contamination challenges in food preservation.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"52 ","pages":"Article 101642"},"PeriodicalIF":10.6,"publicationDate":"2025-10-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145266209","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":"Highly effective antimicrobial films for food packaging using Schisandra chinensis extract and uncovering the contributing components via a novel deep learning approach","authors":"Shanxue Jiang ,&nbsp;Wenting Jia ,&nbsp;Luqman Hakim Mohd Azmi ,&nbsp;Haishu Sun ,&nbsp;Yushuang Li","doi":"10.1016/j.fpsl.2025.101636","DOIUrl":"10.1016/j.fpsl.2025.101636","url":null,"abstract":"<div><div>The growing demand to replace synthetic antimicrobials in food packaging has driven the development of effective and safe natural alternatives. In this study, high-performance antimicrobial films were developed by incorporating <em>Schisandra chinensis</em> extract into a PLA-PBAT polymer matrix. Extraction was first optimized using ethanol at concentrations ranging from 25 % to 100 %, with 100 % ethanol yielding the highest antibacterial activity based on inhibition zone assays. The extract exhibited broad-spectrum antimicrobial effects against <em>Staphylococcus aureus</em>, MRSA, <em>Escherichia coli</em>, and <em>Listeria monocytogenes</em>, showing lower minimum inhibitory concentration and minimum bactericidal concentration values compared to conventional preservatives. A deep learning model trained on 40,259 compounds achieved 99.90 % accuracy on the training set. When applied to the 104 compounds identified in <em>Schisandra chinensis</em>, the model, using a probability threshold of 0.8, classified 65 as antimicrobial agents, including known compounds such as quercetin, catechin, and caffeic acid, alongside numerous understudied constituents, indicating a synergistic antimicrobial mechanism. The optimized film (SCE_AE), prepared with anhydrous ethanol as a solubilizing agent, demonstrated strong inhibition against all four pathogens over a 12 h period, and demonstrated reusability without loss of activity. In practical fruit preservation tests, the prepared film significantly extended the shelf life of strawberries and apricots, outperforming both conventional plastic wrap and silver-based antimicrobial films. This work establishes an integrated strategy combining experimental extraction, film preparation, and deep learning-based compound screening to accelerate the development of high-performance and sustainable food packaging materials.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"52 ","pages":"Article 101636"},"PeriodicalIF":10.6,"publicationDate":"2025-10-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145265599","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":"High-performance edible alginate straws constructed with zein coatings by phase separation and electrostatic assembly after gradient diffusion","authors":"Yunpeng Qu ,&nbsp;Yuanpu Liu ,&nbsp;Kexin Shi ,&nbsp;Jiabo Wang ,&nbsp;Yanfei Wang ,&nbsp;Meng Ma ,&nbsp;Qingjie Sun ,&nbsp;Fengwei Xie ,&nbsp;Man Li","doi":"10.1016/j.fpsl.2025.101634","DOIUrl":"10.1016/j.fpsl.2025.101634","url":null,"abstract":"<div><div>This study developed high-performance, water-resistant edible alginate-based straws by applying a dense zein coating to the surface through controlled phase separation and electrostatic assembly of zein and sodium alginate (SA) following gradient diffusion molding. The zein coating significantly enhanced the anti-swelling properties and surface hydrophobicity of the straws. Specifically, phase separation was introduced by disrupting the alcohol-water solvent system of the zein solution, enabling zein to solidify onto the straw surface. Simultaneously, the negatively charged alginate facilitated electrostatic interactions with the positively charged zein, ensuring stable interlayer bonding. The synergistic regulating of phase separation and electrostatic assembly was systematically investigated to achieve a robust integration with the straw matrix. Scanning electron microscopy (SEM) and confocal laser scanning microscopy (CLSM) imaging revealed that a continuous and uniform zein coating was formed using a 2 % zein solution at pH 4. Compared to the control, the water resistance of the straw improved significantly, with the water contact angle (1 min) increasing by 45.2 % and the swelling ratio (30 min) decreasing by 53.1 %. Additionally, the straws demonstrated complete degradation within 90 days, outperforming even paper straws. The zein-coated alginate-based straws exhibited superior overall performance, positioning it as a highly promising alternative to plastic straws.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"52 ","pages":"Article 101634"},"PeriodicalIF":10.6,"publicationDate":"2025-10-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145266210","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":"Preparation, safety assessment and application of lanthanum pyrithione-based antimicrobial films for strawberry preservation","authors":"Min Liu ,&nbsp;Jinglei Li ,&nbsp;Qiuyin Zhu ,&nbsp;Shenglong Wang ,&nbsp;Yuan Zhang ,&nbsp;Tungalag Dong ,&nbsp;Lijun Song ,&nbsp;Xueyan Yun","doi":"10.1016/j.fpsl.2025.101639","DOIUrl":"10.1016/j.fpsl.2025.101639","url":null,"abstract":"<div><div>Food spoilage-induced safety issues represent a significant global challenge, as conventional packaging materials lack antimicrobial functionality to effectively inhibit surface microbial proliferation. Rare earth complex antimicrobial agents offer promising solutions due to their broad-spectrum activity, low toxicity, and excellent thermal stability. The synthesis, characterization, and application of a lanthanum pyrithione (LaPT) complex in antimicrobial films for strawberry preservation were investigated. LaPT was confirmed by FT-IR, XRD, TGA, and SEM to possess a stable chemical structure and excellent thermal stability. Antimicrobial activity was assessed using disk diffusion and minimum inhibitory concentration assays, and significant inhibition of <em>Botrytis cinerea</em>, <em>Escherichia coli</em>, and <em>Staphylococcus aureus</em> was observed. Polyethylene (PE) composite films containing 0.3 % and 0.5 % LaPT were fabricated by melt blending without compromising thermal or mechanical properties. The 0.3 % LaPT film achieved &gt; 99.9 % inhibition of <em>Escherichia coli</em> and <em>Staphylococcus aureus</em> within 24 h. Safety was evaluated by ICP-MS, and migration followed the order acidic &gt; aqueous &gt; alcoholic &gt; fatty food simulants, with a maximum of 15.2 μg/dm², well below EU limits (10 mg/dm²). Cytotoxicity testing yielded an IC₅₀ of 200 μg/mL, acute oral toxicity (LD₅₀: 1.33–1.71 g/kg·bw) indicated low toxicity, and subacute studies revealed no adverse effects. In strawberry preservation trials, LaPT-based antimicrobial films extended shelf life while maintaining fruit quality parameters, supporting their potential for food packaging applications.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"52 ","pages":"Article 101639"},"PeriodicalIF":10.6,"publicationDate":"2025-10-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145266211","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":"Design strategies for sustainable gas barrier coatings in food packaging via wet deposition technologies","authors":"Filippo Ghisoni,&nbsp;Andrea Fiorati,&nbsp;Luigi De Nardo","doi":"10.1016/j.fpsl.2025.101635","DOIUrl":"10.1016/j.fpsl.2025.101635","url":null,"abstract":"<div><div>The gas barrier properties of packaging materials play a pivotal role in determining the fate of packaged food products. While multilayer composites provide precise control over gas transport, the growing demand for sustainability is stimulating research into barrier layers compatible with key polymer end-of-life pathways, including recyclability or composting. This review examines the technological advancements and design strategies for barrier coatings in food packaging, with a focus on wet coating technologies for polymers. The first section introduces the permeation theory and mass transport phenomena in multilayers. The second part delves into assessing various barrier coating systems, comparing key wet coating technologies reported in scientific literature, including organic-inorganic hybrid, nanocomposite, and multilayer coatings. The final section discusses significant findings and offers insights into the design of high-barrier wet coatings while considering their end-of-life implications and potential for industrial upscaling. This comprehensive review aims to highlight the critical role of innovative high-barrier coatings’ in overcoming the limitations of current multilayer composites, thereby fostering improved sustainability and preservation performance in food packaging applications.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"52 ","pages":"Article 101635"},"PeriodicalIF":10.6,"publicationDate":"2025-10-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145265598","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":"Preparation of PFAS-free oil-resistant paper using a lignin-based resin","authors":"Shahab Saedi ,&nbsp;Zhongjin Zhou ,&nbsp;Mi Li ,&nbsp;Siqun Wang","doi":"10.1016/j.fpsl.2025.101640","DOIUrl":"10.1016/j.fpsl.2025.101640","url":null,"abstract":"<div><div>Per- and polyfluoroalkyl substances (PFAS) are widely used in paper-based, molded-pulp tableware and food containers to impart oil-resistant characteristics. Due to the risk associated with their accumulation in the human body and related health problems, the demand is rising for replacing PFAS with safe and environmentally friendly alternatives. In this work, for the first time, we successfully prepared oil-resistant papers using a lignin-based, formaldehyde-free resole resin. We produced a lignin-based resin using Kraft lignin and glyoxal. Regular folder papers were coated with different thicknesses (30, 60, 90, and 120 µm) of prepared resin. They dried in air and then pressed at various temperatures (140, 160, and 180 °C) for different durations (15, 30, 60, 120, and 240 s). Our results indicate that regardless of pressing time and temperature, coating paper with a suitable amount of resin can effectively block oil penetration and meet the industry's requirements. When 120 µm of prepared resin is used, the coated paper can block the hot oil (65 °C) for more than 40 min and bring kit number into 12.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"52 ","pages":"Article 101640"},"PeriodicalIF":10.6,"publicationDate":"2025-10-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145265600","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-based coatings and films: Mechanisms and applications in postharvest preservation of mangoes","authors":"Guohui Yi ,&nbsp;Simin Fan ,&nbsp;Huanqi Wu ,&nbsp;Ajahar Khan ,&nbsp;Ruchir Priyadarshi ,&nbsp;Wanying Sun ,&nbsp;Derong Lin ,&nbsp;Yiqin Zhang","doi":"10.1016/j.fpsl.2025.101638","DOIUrl":"10.1016/j.fpsl.2025.101638","url":null,"abstract":"<div><div>Mangoes, a globally significant tropical fruit, suffer substantial postharvest losses due to ethylene sensitivity, chilling injury, and fungal infections. Chitosan-based coatings and films have emerged as sustainable solutions to mitigate these challenges. This review elucidates the mechanisms by which chitosan preserves mango quality, including the formation of a semi-permeable barrier to regulate gas exchange and moisture loss, direct antimicrobial activity against pathogens like <em>Colletotrichum</em> spp., and induction of systemic resistance through defense-related enzyme activation. Furthermore, chitosan’s antioxidant properties delay oxidative senescence by scavenging reactive oxygen species. Recent advancements in composite formulations—such as blending chitosan with polysaccharides, proteins, nanoparticles, and plant-derived extracts—enhance mechanical strength, barrier properties, and bioactive performance. Despite promising laboratory results, challenges persist in scaling up production, optimizing additive concentrations to balance efficacy and phytotoxicity, and ensuring regulatory compliance. This work consolidates fragmented knowledge, providing a theoretical framework for chitosan-based preservation technologies and highlighting future directions for sustainable postharvest management of climacteric fruits.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"52 ","pages":"Article 101638"},"PeriodicalIF":10.6,"publicationDate":"2025-10-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145216705","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":"Curcumin-loaded electrospun nanofiber film based on polyvinyl alcohol and myofibrillar protein for active packaging of strawberry","authors":"Junchao Huang ,&nbsp;Zhiyu Li ,&nbsp;Zijia Zhan ,&nbsp;Jingzhao Feng ,&nbsp;Zhijie Zheng ,&nbsp;Yijing Wu ,&nbsp;Shoukai Lin ,&nbsp;Qibiao Weng ,&nbsp;Jianyi Wang ,&nbsp;Jie Yang ,&nbsp;Yuting Tian","doi":"10.1016/j.fpsl.2025.101637","DOIUrl":"10.1016/j.fpsl.2025.101637","url":null,"abstract":"<div><div>Functional packaging that combines physical durability with bioactivity is vital for long-term food quality maintenance. This study presents the first attempt to develop a functional nanofiber film by utilizing the self-assembly potential and hydrophobic amino acid content of myofibrillar protein (MP) to enhance the encapsulation and release behavior of curcumin (CUR) for food preservation applications. On this basis, a water-based electrospun nanofibrous film comprising polyvinyl alcohol (PVA), MP, and CUR was fabricated for use in active food packaging, where the effects of varying MP incorporation levels (0–40 %) on the structural characteristics, functional properties, CUR encapsulation efficiency and release behavior of PVA-based films were systematically investigated. The incorporation of 20 % MP (8PVA-2MP) significantly improved functional performances, increasing tensile strength from 4.4 MPa to 18.5 MPa and enhancing hydrophobicity, with the water contact angle rising from 57.4° to 71.0°. Moreover, 8PVA-2MP-CUR film (80 % PVA + 20 % MP with the CUR addition) exhibited the highest CUR encapsulation efficiency (79.73 ± 1.23 %) along with the strongest antioxidant and antibacterial activities. Notably, CUR release from the 8PVA-2MP-CUR film followed Fickian diffusion kinetics with a sustained release profile, which effectively prolonged the storage life of fresh strawberries, as evidenced by reduced weight loss, delayed visible spoilage, and better firmness retention in strawberries after 8 days. Furthermore, biodegradability tests confirmed that MP-containing films exhibited desirable environmental degradability. Overall, PVA coupled with suitable MP content was capable of self-assembling into a high-performance packaging film with excellent functional properties highlighting its potential as a sustainable and intelligent packaging material.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"52 ","pages":"Article 101637"},"PeriodicalIF":10.6,"publicationDate":"2025-10-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145216701","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":"Water vapor transmission rate prediction: The case-study of a biopolymer-based capsule for food applications","authors":"Marco Lopriore ,&nbsp;Michele Libralato ,&nbsp;Giovanni Cortella ,&nbsp;Sergio Maiandi ,&nbsp;Maria Cristina Nicoli ,&nbsp;Amalia Conte ,&nbsp;Matteo Alessandro Del Nobile","doi":"10.1016/j.fpsl.2025.101633","DOIUrl":"10.1016/j.fpsl.2025.101633","url":null,"abstract":"<div><div>The effect of environmental humidity on the moisture barrier properties of biobased packaging remains a critical challenge for shelf life prediction. Indeed, biobased materials often exhibit variable moisture permeability, which typically increases with rising environmental humidity, leading to undesired moisture uptake during storage. In this context, the present study aims to predict the influence of environmental humidity on steady-state water vapor mass flux using a case study of a commercial biopolymer-based capsule designed for packaging dry food powders. To achieve this goal, water vapor sorption tests were conducted across increasing water activity (<em>a</em>_<em>w</em>) levels to estimate the water sorption isotherm and the diffusion coefficient. A sorption apparatus equipped with a climatic chamber that automatically measured the samples’ weight was employed, with equilibrium defined as a mass variation not exceeding 0.01 % over 7 h. Subsequently, the obtained water vapor sorption kinetics were modelled using a non-Fickian approach that simultaneously accounts Fickian diffusion and polymer matrix relaxation. These results were then used to predict the dependence of the water vapor transmission rate (WVTR) on upstream and downstream <em>a</em>_<em>w</em>. To validate the model, WVTR tests were performed at various upstream <em>a</em>_<em>w</em> levels while maintaining downstream <em>a</em>_<em>w</em> at zero. The relative percent difference between predicted and measured WVTR values was 32.2, which is an acceptable value, considering the complexity of the phenomena involved, and the simplicity of the model used.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"52 ","pages":"Article 101633"},"PeriodicalIF":10.6,"publicationDate":"2025-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145216803","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":"Sequential preservation of fresh-cut Agaricus bisporus: Sodium hyaluronate/p-coumaric acid edible coating followed by carvacrol vapor treatment for enhanced shelf-life and quality maintenance","authors":"Mengsha Ma ,&nbsp;Rui Song ,&nbsp;Yanjing Zhou ,&nbsp;Ziwen Li ,&nbsp;Xing Wang ,&nbsp;Yunjie Zhang ,&nbsp;Xingyu Yang ,&nbsp;Jie Zhou ,&nbsp;Fansheng Cheng ,&nbsp;Xia Liu ,&nbsp;Demei Meng","doi":"10.1016/j.fpsl.2025.101627","DOIUrl":"10.1016/j.fpsl.2025.101627","url":null,"abstract":"<div><div>Fresh-cut mushrooms are highly perishable due to processing-induced mechanical damage. This study developed an innovative two-step preservation system involving sequential application of: (1) a 1.0 % sodium hyaluronate (SH) coating incorporating 37.5 mg/L p-coumaric acid (PCA) through immersion, followed by (2) vapor-phase treatment with 5 μmol/L carvacrol (CAR) using preservation paper. Comprehensive evaluation revealed that the optimized B3 treatment (1.0 % SH+37.5 mg/L PCA+5 μmol/L CAR) demonstrated superior performance across all quality parameters during 5-day storage at 4 °C compared to controls, SH single treatments, and other composite formulations.</div><div>The B3 treatment maintained excellent color stability, exhibiting higher L* values (cut surface: 88.2 vs 81.0; gills: 48.7 vs 37.4; stipe: 83.4 vs 76.9 on day 5), and reduced the browning index and total color difference. It significantly reduced weight loss (6.69 % vs 7.73 %) and enhanced retention of soluble solids (1.8 % vs 1.5 %), soluble proteins (1.91 vs 1.67 g/kg), and total sugars (1.06 vs 0.86 g/kg) on day 5. Enzyme activities were effectively modulated, with polyphenol oxidase suppressed to 67.9 % of control levels by day 1, while catalase, peroxidase, and superoxide dismutase maximumly increased to 2.2-, 2.1-, and 1.9-times control levels, respectively. The treatment also significantly enhanced total phenolic content and total antioxidant capacity and inhibited malondialdehyde accumulation. Microbial analysis revealed that the B3 treatment lowered the total viable count (4.24 vs 5.04 log₁₀ CFU/g on day 5). These results demonstrate that the sequential approach provides a promising solution for shelf-life extension of fresh-cut <em>A. bisporus</em>.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"52 ","pages":"Article 101627"},"PeriodicalIF":10.6,"publicationDate":"2025-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145216802","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}