Food Packaging and Shelf Life最新文献

{"title":"Identification of volatile and non-volatile migrants released during sous vide cooking by UPLC-IMS-QTOF and DI-SPME-GC-MS using a design of experiments approach","authors":"Carlos Estremera ,&nbsp;Robert Paiva ,&nbsp;Margarita Aznar ,&nbsp;Cristina Nerín ,&nbsp;Celia Domeño","doi":"10.1016/j.fpsl.2024.101297","DOIUrl":"https://doi.org/10.1016/j.fpsl.2024.101297","url":null,"abstract":"<div><p>The rise of new culinary advances combined with science has made it possible to find new optimum methods of cooking, such as vacuum cooking (Sous Vide), that allow achieving pleasant textures, preserving the genuine nature of the food and also its original flavour. Sous Vide involves the direct contact of plastic materials with food during cooking, causing the possible release of chemical compounds that may alter the properties of the food and pose a risk to human health. In this work, the migration kinetics that takes place during this cooking process have been estimated thanks to a design of experiments (DoE). DoE has been applied to 4 samples of vacuum cooking bags containing 3 food simulants (ethanol 10%, acetic acid 3% and isooctane) under typical cooking conditions of the culinary technique. The study also allowed the identification of the main volatile and non-volatile migrants that can be transferred from this particular packaging. Twenty-nine non-volatile species were identified by ultra-high performance liquid chromatography coupled to a quadrupole-time-of-flight ion-mobility separation mass spectrometer (UPLC-IMS-QTOF) and sixty-four volatile species were identified by solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS). Furthermore, a comprehensive literature analysis was conducted to explore the applications, origins, and potential toxicity of these compounds.</p></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":null,"pages":null},"PeriodicalIF":8.0,"publicationDate":"2024-05-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2214289424000620/pdfft?md5=e4b341290d7a3afa16b19a355212b012&pid=1-s2.0-S2214289424000620-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141072572","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}

{"title":"Edible superhydrophobic coating derived from triterpenoid maslinic acid for bacterial antifouling and enhanced fresh produce food safety","authors":"Minchen Mu ,&nbsp;Wentao Zhou ,&nbsp;Yashwanth Arcot ,&nbsp;Luis Cisneros-Zevallos ,&nbsp;Mustafa Akbulut","doi":"10.1016/j.fpsl.2024.101290","DOIUrl":"10.1016/j.fpsl.2024.101290","url":null,"abstract":"<div><p>This study introduces an edible superhydrophobic coating for fresh produce derived from triterpenoid maslinic acid (MA), a natural plant compound renowned for its health benefits including antioxidant, antitumor, and anti-inflammatory properties. The study takes advantage of the amphiphilic nature of MA, forming vesicles in aqueous media. Upon deposition onto the substrate, these vesicles contribute to surface roughness, resulting in a nanotextured morphology with nonpolar outer surface. Static water contact angle of MA coatings was 151.6 ± 0.8°, indicating superhydrophobic behavior exhibiting promising bacterial antifouling characteristics with 98.6%, 96.7% and 97.5% reduction against <em>E. coli</em>, <em>Salmonella</em> and <em>Listeria</em>, respectively, compared to uncoated surfaces (i.e., onion skin). The development of edible, superhydrophobic coatings for application on fresh produce advances current fruit and vegetable wax technologies, mostly used for cosmetic and physical barrier purposes rather than more functional ones. Using assembled MA coatings combining superhydrophobicity and health benefits, emerges as an novel and sustainable solution for advancing both fresh produce safety and human well-being.</p></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":null,"pages":null},"PeriodicalIF":8.0,"publicationDate":"2024-05-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141061043","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":"A mechanistic model to predict headspace concentration profile of carvacrol for controlled release packaging","authors":"Shuo Yuan,&nbsp;Kit Yam","doi":"10.1016/j.fpsl.2024.101292","DOIUrl":"https://doi.org/10.1016/j.fpsl.2024.101292","url":null,"abstract":"<div><p>The efficacy of an antimicrobial agent in food packaging depends largely on its concentration profile in the package headspace. In this study, a mechanistic mathematical model was developed to predict the headspace concentration profile of carvacrol, a prominent antimicrobial agent, using the physical principles that govern the movement of carvacrol molecules in a controlled release packaging system. The model and its estimated parameter values were validated using three different sets of gas chromatography measurements—this rigorous process confirms the accuracy and reliability of the model. Advancing beyond existing models, our model enhances the understanding of the dynamics between the concentration profile and its interacting processes including evaporation, adsorption, and gas transmission. It provides packaging developers with a superior alternative to the trial-and-error approach to tailor concentration profiles for optimizing antimicrobial efficacy. It leads to more efficient and better design of controlled release packaging.</p></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":null,"pages":null},"PeriodicalIF":8.0,"publicationDate":"2024-05-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140906146","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":"Lamb meat colour is minimally affected under reduced oxygen concentration in modified atmosphere packaging","authors":"Maddison T. Corlett ,&nbsp;David W. Pethick ,&nbsp;Khama R. Kelman ,&nbsp;Robin H. Jacob ,&nbsp;Liselotte Pannier ,&nbsp;Ihab Habib ,&nbsp;Graham E. Gardner","doi":"10.1016/j.fpsl.2024.101291","DOIUrl":"https://doi.org/10.1016/j.fpsl.2024.101291","url":null,"abstract":"<div><p>This study investigated how modified atmosphere packaging (MAP) with lower oxygen concentrations affects meat surface redness compared to standard 80% oxygen MAP for sheepmeat. Colour measuring instruments assessed redness (oxymyoglobin to metmyoglobin ratio and <em>a</em>*) in <em>M. longissimus lumborum</em> (loin) and <em>M. semimembranosus</em> (topside) from 50 Merino lambs. After 5 or 20 days of vacuum storage, meat samples were re-packaged into one of five MAP treatments (0, 20, 40, 60, or 80% oxygen), and colour was measured after 2, 6, or 10 days of retail display. Decreasing oxygen from 80% to 40% showed no negative impact on loin redness during retail display. Topside samples under 40% oxygen exhibited lower oxy/met values than 80% oxygen MAP at 2 and 6 days, with no difference after 10 days. This finding highlights the potential to reduce MAP oxygen content to 40% without compromising surface redness, potentially mitigating adverse effects on eating quality.</p></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":null,"pages":null},"PeriodicalIF":8.0,"publicationDate":"2024-05-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2214289424000565/pdfft?md5=0d991af775df09b3f58052ba4eef8c39&pid=1-s2.0-S2214289424000565-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140879826","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}

{"title":"3D printed curcumin-based composite film for monitoring fish freshness","authors":"Tiantian Tang ,&nbsp;Min Zhang ,&nbsp;Arun S. Mujumdar ,&nbsp;Chunli Li","doi":"10.1016/j.fpsl.2024.101289","DOIUrl":"https://doi.org/10.1016/j.fpsl.2024.101289","url":null,"abstract":"<div><p>Curcumin/oregano oil Pickering emulsion (COPE) stabilized by pumpkin seed protein/pectin complex was prepared. COPE has excellent stability in 50 d storage period. Using COPE/ potato starch (PS)/polyvinyl alcohol (PVA) based gel as ink, pH-sensitive indicator film was developed by 3D printing technology. The morphology, mechanical strength, water resistance, oxidation resistance and bacteriostasis of different COPE/PS/PVA films were discussed. The nozzle size had a significant impact on the thickness of 3D printed PS/PVA membranes, with the average thickness of the membranes produced using 0.26 and 0.41 mm nozzles being about 0.12 and 0.18 mm, respectively. COPE can obviously improve the antioxidant and antibacterial performance of PS/PVA membranes. The membrane containing 5%, 7% and 10% COPE had a scavenging rate of ABTS free radicals of over 90% and an inhibitory rate of over 10% on <em>S. aureus and E. coli</em>. The prepared 3D printed two-color label realized the color change process of 4D printing under the stimulation of moisture and TVBN during storage of grass carp. In a word, 3D printing has great potential in online production of food indication labels with different shapes, sizes and functional characteristics, and is suitable for the manufacture of smart food packaging.</p></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":null,"pages":null},"PeriodicalIF":8.0,"publicationDate":"2024-05-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140825149","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":"Ex-situ fabrication of engineered green network of multifaceted bacterial cellulose film with enhanced antimicrobial properties for post-harvest preservation of table grapes","authors":"Ajmal P. Muhammed ,&nbsp;Sadhasivam Thangarasu ,&nbsp;Ranjith Kumar Manoharan ,&nbsp;Tae Hwan Oh","doi":"10.1016/j.fpsl.2024.101284","DOIUrl":"https://doi.org/10.1016/j.fpsl.2024.101284","url":null,"abstract":"<div><p>In order to overcome the inherent limitations of pristine bacterial cellulose (BC) as an active food packaging material, this study employs a dual-action approach to ex-situ fabricate a multifaceted green composite of BC through citrus pectin (CP) impregnation and subsequent functionalization with thyme essential oil (TEO) encapsulated CP-TEO active emulsion coating. Among various BC-CP composites studied, BC-CP1 revealed the optimal film formation with homogeneous dense microstructure, enhanced mechanical strength (from 126.37 MPa to 183.24 MPa), and reduced water vapor permeability (WVP) (from 3.69 ×10⁻¹¹ g.m⁻¹.s⁻¹.Pa⁻¹ to 3.33 ×10⁻¹¹ g.m⁻¹.s⁻¹.Pa⁻¹). The WVP was further reduced to 2.69 × 10⁻¹¹ g.m⁻¹.s⁻¹.Pa⁻¹ with the CP-TEO active emulsion coating. The BC-CP1/TEO2 exhibited exceptional antibacterial and antibiofilm characteristics, effective UV-blocking, and improved visible light transmittance. The film demonstrated superior potential in preserving grape quality over 9 days of storage compared to pristine BC and conventional plastic packaging. Thus, the BC-CP1/TEO2 has emerged as an eco-friendly, multi-layered solution for sustainable packaging needs.</p></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":null,"pages":null},"PeriodicalIF":8.0,"publicationDate":"2024-04-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140644854","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":"Simulated logistical transport effects on textural change of wax apple using different packaging types during storage time","authors":"Wanqi Wei ,&nbsp;Na Zhang ,&nbsp;Baoqing Li ,&nbsp;Tong Zhao ,&nbsp;Chiyun Cheng ,&nbsp;Cunkun Chen ,&nbsp;Hao Deng ,&nbsp;Ruixiang Yan","doi":"10.1016/j.fpsl.2024.101285","DOIUrl":"https://doi.org/10.1016/j.fpsl.2024.101285","url":null,"abstract":"<div><p>The textural damage caused by logistics transport is a major problem during the post-harvest logistics and storage time of agricultural products. To address the issue, this study investigated the impact on the textural change of wax apple with different packaging types by conducting international safe transit association 6-amazon. com-sioc type A (ISTA 6 A) tests and measured the changes in related indicators over the eight-day storage time period at 15 ℃. The results demonstrated that compared to non-vibrated wax apple of the same packaging type, the damage index of the vibration-treated wax apple increased to 0.39 at the end of storage time. This led to more noticeable damage to fruit texture in the vibration-treated wax apple. With the same outer packaging type, different types of expanded polyethylene (EPE) cushioning materials presented varying degrees of textural damage following vibration treatment. The order was double-layer foam net (DL-FN, 0.23) &lt; single-layer foam net (SL-FN, 0.38) &lt; EPE liner (EPE-L, 0.50). The superior cushioning performance of DL-FN could distribute vibratory energy across the entire wax apple to reduce partial textural injury, but SL-FN provided weaker cushioning protection. Furthermore, it was more beneficial for the dissipation of respiratory heat to suppress the related cell-wall enzymes activities and prevented internal cottony softening of wax apple by maintaining an appropriate environment within the packaging, while EPE-L prevented respiratory heat dissipation and water diffusion. Using the same cushioning type, no significant difference was observed in the damage of fruit texture between the wax apple packaging by foam box (FB, 0.25) and corrugated box (CB, 0.23). The finding suggested that when the outer package had sufficient supporting performance, the cushioning type required not only adequate cushioning property, but also excellent vapor and gas permeability in order to facilitate respiratory heat diffusion and better protect the textural integrity of the wax apple in the process of logistics. This protection was crucial for the development of wax apple in e-commerce logistics.</p></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":null,"pages":null},"PeriodicalIF":8.0,"publicationDate":"2024-04-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140650135","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 modified atmosphere and antifogging packaging membranes by blending modified polyvinyl alcohol with polyester-based thermoplastic polyurethane and its application in kiwifruits","authors":"Jia Sha,&nbsp;Cheng Zuxin,&nbsp;Liang Zhu,&nbsp;Kaijun Xiao","doi":"10.1016/j.fpsl.2024.101286","DOIUrl":"https://doi.org/10.1016/j.fpsl.2024.101286","url":null,"abstract":"<div><p>The modified atmosphere and antifogging packaging membranes were developed by blending threonine-grafted phosphorylated polyvinyl alcohol (EPT) with polyester-based thermoplastic polyurethane (TPU) via a convenient and eco-friendly blade coating method. EPT/TPU membranes containing 1% EPT demonstrated outstanding gas and moisture permeability, effectively reducing postharvest kiwifruits' respiratory activity. The CO₂/O₂ separation coefficient and moisture permeability of EPT/TPU membranes reached 8.20 and 133.32 g/(m²⸱24 h), respectively. Additionally, the antifogging property was attributed to a significant drop in water contact angle from 83.3° for TPU to 7° for EPT/TPU membranes. These properties contributed to maintaining a favorable atmosphere inside the package (5.3%−5.7% CO₂ and 15.6%−16.0% O₂) and removing moisture in time to prevent fogging, thus providing an ideal storage environment for kiwifruits and slowing down the quality deterioration. EPT/TPU membranes also had excellent mechanical properties. This modified atmosphere and antifogging membranes had broad prospects for fruit and vegetable preservation.</p></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":null,"pages":null},"PeriodicalIF":8.0,"publicationDate":"2024-04-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140646651","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":"Exploring blockchain and artificial intelligence in intelligent packaging to combat food fraud: A comprehensive review","authors":"Yadong Yang ,&nbsp;Yating Du ,&nbsp;Vijai Kumar Gupta ,&nbsp;Fisal Ahmad ,&nbsp;Hamid Amiri ,&nbsp;Junting Pan ,&nbsp;Mortaza Aghbashlo ,&nbsp;Meisam Tabatabaei ,&nbsp;Ahmad Rajaei","doi":"10.1016/j.fpsl.2024.101287","DOIUrl":"https://doi.org/10.1016/j.fpsl.2024.101287","url":null,"abstract":"<div><p>Food fraud is a pressing global challenge with far-reaching implications, necessitating robust preventive measures. The safeguarding of consumers from hazardous products, the preservation of supply chain integrity, and the assurance of fair competition all rely on effective anti-fraud strategies. Intelligent packaging technologies are pivotal in reducing food fraud through anti-tampering measures and traceability. However, standalone intelligent packaging technologies cannot alone establish comprehensive traceability within the food chain. This review asserts that integrating blockchain and artificial intelligence (AI) technologies can bolster traceability and combat food fraud. Blockchain enhances transparency, while AI enables precise analysis of extensive datasets. This comprehensive review critically examines the potential of combining blockchain and AI technologies with intelligent packaging to address food fraud. It thoroughly delineates the strengths and limitations of these technologies in detecting and mitigating fraud across the supply chain. The amalgamation of diverse technologies within intelligent packaging presents a holistic approach to mitigating significant fraud, contingent upon the effective resolution of technical, cost, and safety challenges. In conclusion, integrating sophisticated technologies into intelligent packaging offers a promising avenue to effectively combat food fraud, instill consumer trust, and maintain the integrity of the food supply chain.</p></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":null,"pages":null},"PeriodicalIF":8.0,"publicationDate":"2024-04-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140632694","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":"Polydopamine-immobilized lysozyme for the fabrication of antibacterial films and its application in the preservation of fresh pork","authors":"Aichun Lv ,&nbsp;Guangsen Fan ,&nbsp;Zhe Yang ,&nbsp;Xinyue Zhang ,&nbsp;Muhammad Moeid Khan ,&nbsp;Xing Fu","doi":"10.1016/j.fpsl.2024.101288","DOIUrl":"https://doi.org/10.1016/j.fpsl.2024.101288","url":null,"abstract":"<div><p>Immobilized antibacterial packaging provides a long-term fresh-keeping effect for food. This study prepared a novel antimicrobial active packaging film by grafting lysozyme with polydopamine (PDA). XPS, ATR-FTIR, and SEM confirmed that PDA and lysozyme were immobilized on PE film. The mechanism may be that PDA (rich in catechol and quinone groups) undergo amide and Schiff base reactions with lysozyme. The modified film's barrier properties (UV, water vapor, oxygen transmittance) and antibacterial function significantly improved. Afterward, the pork was packed with the films (4 °C, 10 d) and monitored for freshness. The films significantly reduced the total viable count and total volatile basic nitrogen of pork and increased the shelf life by 3 days. In summary, this novel immobilized technique can be applied effectively for film modification and enhancing food preservation performance.</p></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":null,"pages":null},"PeriodicalIF":8.0,"publicationDate":"2024-04-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140621984","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}