Food Packaging and Shelf Life最新文献_第10页

Cellulose acetate/chitosan composite film loaded with ground cinnamon for active packaging: water vapor sorption kinetic, compounds release, and antimicrobial effect 用于活性包装的醋酸纤维素/壳聚糖负载肉桂粉复合膜：水蒸气吸附动力学、化合物释放和抗菌效果

IF 8 1区农林科学

Food Packaging and Shelf Life Pub Date : 2024-06-01 DOI: 10.1016/j.fpsl.2024.101311

Nur Alim Bahmid , Dinar Kurnia Maharani , Andi Nur Fajri Suloi , Muslih Anwar , Dwi Joko Prasetyo , Ria Suryani , Tri Hadi Jatmiko , Anastasia Wheni Indrianingsih , Andi Dirpan , Barlah Rumhayati , Hernawan

{"title":"Cellulose acetate/chitosan composite film loaded with ground cinnamon for active packaging: water vapor sorption kinetic, compounds release, and antimicrobial effect","authors":"Nur Alim Bahmid , Dinar Kurnia Maharani , Andi Nur Fajri Suloi , Muslih Anwar , Dwi Joko Prasetyo , Ria Suryani , Tri Hadi Jatmiko , Anastasia Wheni Indrianingsih , Andi Dirpan , Barlah Rumhayati , Hernawan","doi":"10.1016/j.fpsl.2024.101311","DOIUrl":"https://doi.org/10.1016/j.fpsl.2024.101311","url":null,"abstract":"<div><p>This study evaluated structural, physical, and water sorption properties of cellulose acetate/chitosan composite film incorporated with ground cinnamon as an antimicrobial. The controlled release of antimicrobial compounds and antimicrobial effects on <em>Escherichia coli</em> and <em>Staphylococcus aureus</em> were also monitored. The composite film formed highly porous and fibrous materials with higher thermal resistance. A higher ratio of chitosan in the film improved the swelling degree and water-vapor absorption capacity but reduced adsorption rates. Consequently, antimicrobial compounds, including eucalyptol, naphthalene, and β-caryophyllene, were more quickly released from the composite film with a larger chitosan ratio, affecting stronger antimicrobial effects. The inclusion of ground cinnamon with residual fat content in the film contributed to an extended inhibition of microbial growth in an indirect packaging system. Understanding the chitosan/cellulose acetate ratio in the film composite formation and the incorporation of ground cinnamon is important to control the compounds' release and generate long-term antimicrobial effects of active packaging materials on fresh food products.</p></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"43 ","pages":"Article 101311"},"PeriodicalIF":8.0,"publicationDate":"2024-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141292220","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

Innovative use of chitosan/ZnO NPs bio-nanocomposites for sustainable antimicrobial food packaging of poultry meat 壳聚糖/氧化锌氮氧化物生物纳米复合材料在禽肉可持续抗菌食品包装中的创新应用

IF 8 1区农林科学

Food Packaging and Shelf Life Pub Date : 2024-06-01 DOI: 10.1016/j.fpsl.2024.101298

Shivitraloshini Sasidharan , Lai-Hock Tey , Sinouvassane Djearamane , Nor Khaizura Mahmud Ab Rashid , Rajeshwari PA , V. Rajendran , Asad Syed , Ling Shing Wong , Vimaleswaran Karani Santhanakrishnan , Vijanth Sagayan Asirvadam , Anto Cordelia Tanislaus Antony Dhanapal

{"title":"Innovative use of chitosan/ZnO NPs bio-nanocomposites for sustainable antimicrobial food packaging of poultry meat","authors":"Shivitraloshini Sasidharan , Lai-Hock Tey , Sinouvassane Djearamane , Nor Khaizura Mahmud Ab Rashid , Rajeshwari PA , V. Rajendran , Asad Syed , Ling Shing Wong , Vimaleswaran Karani Santhanakrishnan , Vijanth Sagayan Asirvadam , Anto Cordelia Tanislaus Antony Dhanapal","doi":"10.1016/j.fpsl.2024.101298","DOIUrl":"https://doi.org/10.1016/j.fpsl.2024.101298","url":null,"abstract":"<div><p>A novel nanocomposite was developed by integrating zinc oxide nanoparticles (ZnO NPs) into chitosan (CS) matrix and investigated for its impact on the quality and shelf life of refrigerated poultry meat over 11 days. Physicochemical properties including weight, pH, titratable acidity, color, thiobarbituric acid reactive substances assay, microbiological growth studies encompassed total psychotropic and mesophilic aerobic microorganisms, <em>Enterobacteriaceae</em> analyses, and zinc migration levels were conducted to determine the optimal nanocomposite concentration. Results revealed that bio-nanocomposite exhibited superior characteristics compared to chemogenic nanocomposite, chitosan, polyvinyl alcohol, and unwrapped meats. Bio-nanocomposite with reduced unsaturated lipid content extends poultry shelf life to 7 days in packaging, outperforming chemogenic-nanocomposites (5 days) and chitosan (4 days). This study proves that CS/ZnO NP nanocomposite is a promising active packaging material for meat, extending their shelf life without deteriorating its physicochemical characteristics and supporting sustainability, though further research on its toxicological properties is warranted.</p></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"43 ","pages":"Article 101298"},"PeriodicalIF":8.0,"publicationDate":"2024-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2214289424000632/pdfft?md5=cec2c13de6b07934bbdac928840281fa&pid=1-s2.0-S2214289424000632-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141250715","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

Grafting of PHGH on lignin improves the antibacterial activity and the usage as an additive of starch film 在木质素上接枝 PHGH 可提高抗菌活性并用作淀粉膜添加剂

IF 8 1区农林科学

Food Packaging and Shelf Life Pub Date : 2024-06-01 DOI: 10.1016/j.fpsl.2024.101300

Yali Gao , Xinlu Liu , Shuzhen Ni , Xiaoqian Chen , Yingjuan Fu , Menghua Qin

{"title":"Grafting of PHGH on lignin improves the antibacterial activity and the usage as an additive of starch film","authors":"Yali Gao , Xinlu Liu , Shuzhen Ni , Xiaoqian Chen , Yingjuan Fu , Menghua Qin","doi":"10.1016/j.fpsl.2024.101300","DOIUrl":"https://doi.org/10.1016/j.fpsl.2024.101300","url":null,"abstract":"<div><p>The insufficient bacteriostatic capacity of lignin greatly limits its application performance in the packaging and medical fields. Herein, a lignin with significantly enhanced antibacterial activity was prepared, in which PHGH (polyhexamethylene guanidine hydrochloride) was chosen to be grafted onto lignin, initiated by the glyoxal induced cross-linking. The grafting of PHGH on the lignin (PHGH-m-lignin) was confirmed by the FTIR, <sup>1</sup>H- and <sup>31</sup>P NMR spectra. The diameter size and zeta potential of PHGH-m-LNP were evaluated. Compared with that (199.96 nm) of pristine LNP, the diameter size of PHGH-m-LNP decreased to 71.44 nm, and the zeta potential increased to − 25.6 mV from − 30.1 mV. The results of antibacterial activity showed that the PHGH-m-LNP exhibited an excellent antibacterial activity (>99.99 %) towards <em>E.coli</em>. AFM images disclosed the physically antibacterial mechanism of PHGH-m-LNP. For the application, different concentrations of PHGH-m-lignin nanofiller (PHGH-m-LNP) were used to fabricate starch films via casting method. The PHGH-m-LNP could confer the starch film an exceptional antimicrobial activity (antibacterial activities = 98.84 %) at the addition level of 1 % (wt). In addition, the hydrophobicity and UV shielding capacity of starch film were enhanced, with the decreased maximum thermal degradation rate. Therefore, a new way to improve the antibacterial activity of lignin is provided, which is greatly significant for boosting the high-value application potential of lignin in the packaging and medical fields.</p></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"43 ","pages":"Article 101300"},"PeriodicalIF":8.0,"publicationDate":"2024-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141292222","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

Maize bran arabinoxylans mediated green synthesis of silver nanoparticles and their incorporation in gelatin-based packaging film 玉米麸阿拉伯木聚糖介导的银纳米粒子绿色合成及其在明胶基包装膜中的应用

IF 8 1区农林科学

Food Packaging and Shelf Life Pub Date : 2024-06-01 DOI: 10.1016/j.fpsl.2024.101301

Muhammad Ahtisham Raza, Awais Ahmad, Farhan Saeed, Muzzamal Hussain, Muhammad Afzaal, Amara Rasheed

{"title":"Maize bran arabinoxylans mediated green synthesis of silver nanoparticles and their incorporation in gelatin-based packaging film","authors":"Muhammad Ahtisham Raza, Awais Ahmad, Farhan Saeed, Muzzamal Hussain, Muhammad Afzaal, Amara Rasheed","doi":"10.1016/j.fpsl.2024.101301","DOIUrl":"https://doi.org/10.1016/j.fpsl.2024.101301","url":null,"abstract":"<div><p>Current research was aimed to extract arabinoxylans (AXs) from maize bran and synthesis of silver nanoparticles (AgNPs) through maize bran arabinoxylans (MBAXs), their characterization, and in-vitro efficacy against <em>S. aureus</em>, <em>E.coli</em>, and <em>K. pneumoniae</em>. Then, AgNPs were loaded in gelatin-based biofilm in different concentrations (0 %, 0.5 %, 1 %, and 1.5 %). The results showed that MBAXs contained arabinose (25.83 %), and xylose (32.12 %) in higher proportions. XRD spectra of MBAXs were amorphous, however, AgNPs capped with MBAXs showed crystalline spectra. SEM micrographs showed the spherical and irregular structure of AgNPs. Further, AgNPs showed an inhibition zone in the range of 7.38–13.78 mm, 11.45–19.14 mm, and 7.00–14.66 mm against <em>E. coli</em>, <em>S. aureus</em>, and <em>K. pneumoniae</em> respectively. FTIR spectra of biofilm showed stretchings at 3270, 2935, 1625, 1542, and 1030 cm<sup>−1</sup> which showed the presence of –OH, -CH, and N-H groups of gelatin. An increase in AgNPs concentration, imparted minor changes in SEM micrographs on the film surface. Further, gelatin biofilm showed that the addition of AgNPs didn’t affect the thickness of biofilms but affected the mechanical properties after exceeding 0.5 %. The antimicrobial activity of the biofilm assessed on different foodborne pathogens showed a definite inhibition zone, which showed that packaging films loaded with AgNPs are effective in enhancing the shelf life of food commodities from microbial spoilage. Conclusively, current research showed that MBAXs are suitable for synthesizing AgNPs with definite antimicrobial activity and their incorporation in gelatin biofilm in a concentration-dependent manner could be a sustainable way to the development of sustainable packaging.</p></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"43 ","pages":"Article 101301"},"PeriodicalIF":8.0,"publicationDate":"2024-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141307978","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

Antioxidant release, morphology and packaging properties of gallic acid incorporated biodegradable PBAT blended PBS active packaging 含有没食子酸的生物可降解 PBAT 混合 PBS 活性包装的抗氧化剂释放、形态和包装特性

IF 8 1区农林科学

Food Packaging and Shelf Life Pub Date : 2024-06-01 DOI: 10.1016/j.fpsl.2024.101304

Pitchaya Pothinuch , Juthathip Promsorn , Shyam S. Sablani , Nathdanai Harnkarnsujarit

{"title":"Antioxidant release, morphology and packaging properties of gallic acid incorporated biodegradable PBAT blended PBS active packaging","authors":"Pitchaya Pothinuch , Juthathip Promsorn , Shyam S. Sablani , Nathdanai Harnkarnsujarit","doi":"10.1016/j.fpsl.2024.101304","DOIUrl":"https://doi.org/10.1016/j.fpsl.2024.101304","url":null,"abstract":"<div><p>Enhancing biodegradable packaging with antioxidative functions effectively improved shelf-life extension capability to reduce food loss and waste. Gallic acid (GA) as antioxidant was compounded with biodegradable polymer blends namely poly(butylene adipate-co-terephthalate) and poly(butylene succinate) (PBAT/PBS) (70/30 and 30/70) at up to 15 % to enhance antioxidant activity. GA addition formed aggregated clumps giving an irregular rough surface, preventing recrystallization and affecting the degree of crystallinity (up to 2-fold) and changes in morphology of each crystalline polymorph, while also modifying mechanical relaxation of the amorphous matrices. Increasing GA content reduced mechanical strength (up to 85 %, and 68 % for 70PBAT/30PBS and 30PBAT/70PBS) and increased permeability (up to 2.4 and 11.8 folds for water vapor and oxygen permeation, respectively) because of a less homogeneous structure. Release of antioxidant capacity was monitored by DPPH radical scavenging activity in aqueous simulants (water, 10 % ethanol, 50 % ethanol and acetic acid) and was mainly dependent on simulant types and GA loading. Radical scavenging activity corresponded with the release of phenolic compounds from the sheets. The 30PBAT/70PBS blend containing GA at 15 % showed the highest antioxidant capacity. Results showed that active biodegradable packaging could be used to prolong the oxidative degradation of foods.</p></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"43 ","pages":"Article 101304"},"PeriodicalIF":8.0,"publicationDate":"2024-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141289422","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

Innovative edible film for fresh fruit packaging: Formulation and characterization 用于新鲜水果包装的创新型可食用薄膜：配方和表征

IF 8 1区农林科学

Food Packaging and Shelf Life Pub Date : 2024-06-01 DOI: 10.1016/j.fpsl.2024.101309

Dandan Niu , Jing Zhang , Chunru Zhou , Linyun Mou , Nokuthula Peace Mchunu , Meng Zhang , Zhengxiang Wang

{"title":"Innovative edible film for fresh fruit packaging: Formulation and characterization","authors":"Dandan Niu , Jing Zhang , Chunru Zhou , Linyun Mou , Nokuthula Peace Mchunu , Meng Zhang , Zhengxiang Wang","doi":"10.1016/j.fpsl.2024.101309","DOIUrl":"https://doi.org/10.1016/j.fpsl.2024.101309","url":null,"abstract":"<div><p>Edible packaging films are gaining attention as an innovative and sustainable solution for food preservation, providing a protective barrier against physical damage, microbial contamination, and environmental factors. This study aimed to develop an advanced edible packaging film by incorporating galactooligosaccharides (GOS) to strengthen intermolecular interactions and improve film integrity. The composite film, consisting of chitosan (CS), zein, and GOS, was carefully optimized and thoroughly characterized for its physicochemical properties. The impact of GOS incorporation on the film's mechanical strength, barrier properties, and performance in food preservation was systematically investigated. The resulting CS-Zein-GOS film, fabricated with a 1 % (w/v) concentration using the solvent casting technique, exhibited enhanced light-blocking capabilities, improved hydrophobicity, and significantly improved barrier properties against water vapor and oxygen permeability compared to the CS counterpart. Moreover, the composite film displayed thermal stability up to 303.91 °C and superior flexibility, as indicated by elongation at break and tensile strength values. Application tests showed that the CS-Zein-GOS coating effectively extended the shelf life of strawberries and cherries at room temperature by up to three days. Analytical techniques revealed the interaction between the components and confirmed the potential of this novel water-soluble, edible film in food packaging applications, particularly for fresh produce, to extend shelf life and reduce plastic waste. These findings highlight the promising prospects of edible packaging films in addressing sustainability challenges in the food industry.</p></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"43 ","pages":"Article 101309"},"PeriodicalIF":8.0,"publicationDate":"2024-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141307977","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 application of intelligent packaging films based on carboxymethyl starch/PVA with Cu-LTE nanocrystal as functional compatibilizer 以羧甲基淀粉/PVA 为基础、以 Cu-LTE 纳米晶为功能相容剂的智能包装膜的开发与应用

IF 8 1区农林科学

Food Packaging and Shelf Life Pub Date : 2024-06-01 DOI: 10.1016/j.fpsl.2024.101306

Nannan Li , Hai Qin , Qun Tang , Daijiang Peng , Xiaoyan Luo , Heping Li , Zhiming Zou

{"title":"Development and application of intelligent packaging films based on carboxymethyl starch/PVA with Cu-LTE nanocrystal as functional compatibilizer","authors":"Nannan Li , Hai Qin , Qun Tang , Daijiang Peng , Xiaoyan Luo , Heping Li , Zhiming Zou","doi":"10.1016/j.fpsl.2024.101306","DOIUrl":"https://doi.org/10.1016/j.fpsl.2024.101306","url":null,"abstract":"<div><p>In the realm of food safety, innovative intelligent packaging material that can provide the capacity for timely and effectively monitoring the food freshness are essential. In this work, ammonia-sensitive Cu-based metal organic framework (Cu-LTE) nanocrystal was manufactured and characterized, and then explored as a functional compatibilizer of carboxymethyl starch/polyvinyl alcohol (CMS/PVA) blend to develop novel intelligent packaging film materials. The results demonstrated that the introduction of Cu-LTE nanocrystal into CMS/PVA blend brought about significant promotions regarding to the compatibility, mechanical strength (48.1 MPa), UV-protection (with UV transmittance of only 1.6 %), and moisture/oxygen barrier effectiveness, while preserving long-term colour stability of the blend film. Moreover, the developed CMS/PVA/Cu-LTE blend film featured remarkable antibacterial capacity (over 99.0 %) toward both <em>E. coli</em> and <em>S. aureus</em> bacteria, as well as outstanding colour change ability under ammonia environment. The developed CMS/PVA/Cu-LTE blend film also presented visually identifiable colour change during the monitoring of shrimp deterioration. These findings indicated that the developed CMS/PVA/Cu-LTE blend film should hold tremendous potential as an intelligent active packaging material.</p></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"43 ","pages":"Article 101306"},"PeriodicalIF":8.0,"publicationDate":"2024-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141292221","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

The challenges of food preservation materials and technologies for a more sustainable world 食品保鲜材料和技术对实现更可持续世界的挑战

IF 8 1区农林科学

Food Packaging and Shelf Life Pub Date : 2024-06-01 DOI: 10.1016/j.fpsl.2024.101273

Carlos Alberto Fuenmayor , Fabio Licciardello

{"title":"The challenges of food preservation materials and technologies for a more sustainable world","authors":"Carlos Alberto Fuenmayor , Fabio Licciardello","doi":"10.1016/j.fpsl.2024.101273","DOIUrl":"10.1016/j.fpsl.2024.101273","url":null,"abstract":"<div><p>In a global scenario so severely affected by food insecurity, all food science and technology stakeholders are called to face the most pivotal of the sustainability challenges: ensuring the availability of safe and adaptable foods in all territories; foods that meet our needs as consumers with least possible negative impact. This was the guiding subject of the presentations and discussions that animated the tenth edition of the Shelf Life International Meeting (SLIM 2022), held in Bogotá from November 28th to December 1st 2022. The congress, organized for the first time in Latin America, was the main international rendezvous entirely dedicated to the latest developments and future prospects in the field of shelf life and food packaging. The Colombian capital hosted over 140 researchers and experts from academic institutions and companies around the world, including Colombia, Italy, Spain, Peru, Chile, Mexico, Ecuador, and the United States, who presented 91 scientific contributions. It was an opportunity for an exchange of scientific and technological knowledge on crucial aspects for achieving more sustainable food chains and, consequently, a more sustainable world. A future is possible where food packaging systems and other preservation technologies not only ensure the integrity of our food supply but also minimize environmental impact and promote the well-being of consumers worldwide. We hereby discuss the main outcomes of the meeting, attempting to catalogue and contextualize the selection of works that are part of the <em>Food Packaging and Shelf Life</em> special issue dedicated to SLIM 2022.</p></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"43 ","pages":"Article 101273"},"PeriodicalIF":8.0,"publicationDate":"2024-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140406856","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

Active packaging coatings based on pectin modified with phenolic acids and its application in seabass fillet preservation 基于酚酸改性果胶的活性包装涂层及其在鲈鱼片保鲜中的应用

IF 8 1区农林科学

Food Packaging and Shelf Life Pub Date : 2024-06-01 DOI: 10.1016/j.fpsl.2024.101302

Pengkai Wang , Peng Fei

{"title":"Active packaging coatings based on pectin modified with phenolic acids and its application in seabass fillet preservation","authors":"Pengkai Wang , Peng Fei","doi":"10.1016/j.fpsl.2024.101302","DOIUrl":"10.1016/j.fpsl.2024.101302","url":null,"abstract":"<div><p>In this study, three variants of phenolic acids, namely <em>p</em>-hydroxybenzoic acid (PHBA), <em>p</em>-hydroxyphenylacetic acid (PHAA), and <em>p</em>-hydroxyphenylpropionic acid (PHPA), were integrated into pectin through an enzymatic approach to enhance the preservation efficacy of seabass fillets. Structural elucidation revealed that, under lipase catalysis, each phenolic acid variant was successfully grafted onto pectin via esterification, with the corresponding phenolic acid content being 0.719, 0.699, and 0.731 mmol/g in the <em>p</em>-hydroxyphenylacetic acid-modified pectin (Hb-Pe), <em>p</em>-hydroxyphenylacetic acid-modified pectin (Ha-Pe), and <em>p</em>-hydroxyphenylpropionic acid-modified pectin (Hp-Pe), respectively. Regarding antioxidative activity, the modified pectins showcased a more pronounced inhibition of β-carotene bleaching than their original forms, though there was no noticeable variance in 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging. Additionally, the enhanced pectin displayed increased antibacterial activity against <em>Escherichia coli</em> and <em>Staphylococcus aureus</em>, with the Hp-Pe type presenting the most potent inhibitory effect. Moreover, the application of modified pectin as a coating markedly extended the storage duration of seabass fillets, with the Hp-Pe variant being particularly effective.</p></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"43 ","pages":"Article 101302"},"PeriodicalIF":8.0,"publicationDate":"2024-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141193937","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

Improving the antioxidant ability of gelatin-chitosan film by incorporating an oil-in-water (O/W) Pickering emulsion emulsified by betanin-loaded quaternary ammonium-functionalized mesoporous silica nanoparticles 通过加入由倍他宁负载季铵官能化介孔二氧化硅纳米粒子乳化的水包油（O/W）皮克林乳液，提高明胶-壳聚糖薄膜的抗氧化能力

IF 8 1区农林科学

Food Packaging and Shelf Life Pub Date : 2024-06-01 DOI: 10.1016/j.fpsl.2024.101303

Jiahao Xu , Zhengang Zhao

{"title":"Improving the antioxidant ability of gelatin-chitosan film by incorporating an oil-in-water (O/W) Pickering emulsion emulsified by betanin-loaded quaternary ammonium-functionalized mesoporous silica nanoparticles","authors":"Jiahao Xu , Zhengang Zhao","doi":"10.1016/j.fpsl.2024.101303","DOIUrl":"https://doi.org/10.1016/j.fpsl.2024.101303","url":null,"abstract":"<div><p>Active food packaging films with biological activities are a promising food technology, and antioxidant ability is one of the most important biological activities. In this study, an antioxidant active packaging film was prepared by directly blending gelatin, chitosan and a novel O/W Pickering emulsion and then drying. The emulsion was prepared from two antioxidant compounds, <em>Mesona Chinensis</em> essential oils (MCB-EO) and betanin-loaded quaternary ammonium-functionalized mesoporous silica nanoparticles (betanin-QAMSNPs), which provide this emulsion with high antioxidant activity. After adding the emulsion, the water content (26.63 %), water solubility (28.3 %), and water contact angle (86.2°) of the film are lower than those of the gelatin-chitosan film. The thickness and water vapour permeabilities of the betanin-Pickering emulsion film are 275.25 µm and 4.802 × 10<sup>−10</sup> g·s<sup>−1</sup>·m<sup>−1</sup>·Pa<sup>−1</sup>, respectively, which are higher than those of gelatin-chitosan films. Adding betanin-Pickering emulsions can decrease the roughness of the surface, which is observed by atomic force microscopy (AFM) and scanning electron microscopy (SEM). The DPPH and ABTs<sup>+</sup> free radical scavenging capacities of the betanin-Pickering emulsion films are 21.77 % and 91.87 %, respectively, which are higher than those of the gelatin-chitosan films (4.64 % and 61.15 %), indicating that adding the betanin-Pickering emulsion can enhance the antioxidant ability of the gelatin-chitosan films. The betanin-Pickering emulsion films can inhibit the oxidation of soybean oil. In conclusion, in this study, a novel food packaging film was successfully prepared and has potential application as an antioxidant food packaging material.</p></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"43 ","pages":"Article 101303"},"PeriodicalIF":8.0,"publicationDate":"2024-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141303408","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}

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