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

A novel antimicrobial film AgNPs@γ-CD-MOFs/PLA: Preparation, characterization and its application for packaging of Agaricus bisporus 新型抗菌膜agnps @γ- cd - mfs /PLA：制备、表征及其在双孢蘑菇包装中的应用

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2025-01-01 DOI: 10.1016/j.fpsl.2025.101449

Wenxin Liang , Ning Ma , Donglu Fang , Alfred Mugambi Mariga , Anxiang Su , Lu Zhou , Wenjian Yang , Qiuhui Hu , Fei Pei

{"title":"A novel antimicrobial film AgNPs@γ-CD-MOFs/PLA: Preparation, characterization and its application for packaging of Agaricus bisporus","authors":"Wenxin Liang , Ning Ma , Donglu Fang , Alfred Mugambi Mariga , Anxiang Su , Lu Zhou , Wenjian Yang , Qiuhui Hu , Fei Pei","doi":"10.1016/j.fpsl.2025.101449","DOIUrl":"10.1016/j.fpsl.2025.101449","url":null,"abstract":"<div><div>Nano-sized cyclodextrin metal-organic frameworks (γ-CD-MOFs) have excellent guest substance loading capabilities. However, the traditional preparation of nano-sized γ-CD-MOFs is commonly achieved by the use of size regulators, which are toxic and cannot be completely removed, resulting in their inability to be applied in food packaging. In this study, a green synthesis method for nano-sized γ-CD-MOFs (200–800 nm) without the size regulators was successfully formulated. Crystal size was controlled by adjusting three factors: the concentrations of γ-CD and K<sup>+</sup>, the rate of ethanol addition and the number of ethanol washes. Ultrasmall-sized silver nanoparticles (AgNPs) of 1–2 nm were successfully prepared using nano-sized γ-CD-MOFs as templates, which increased the silver load rate up to 3.008 %. Moreover, a new packaging film assembled by AgNPs, γ-CD-MOFs and polylactic acid (AgNPs@γ-CD-MOFs/PLA) was prepared, and its inhibition rates against <em>Escherichia coli, Staphylococcus aureus</em>, and <em>Pseudomonas tolaasii</em> reached more than 80 %, which exhibited good antimicrobial capabilities. Furthermore, the oxygen and water vapor transmission rates (RH 50 %) of AgNPs@γ-CD-MOFs/PLA respectively reached 1204 cm<sup>3</sup>/ (m<sup>2</sup> ∙ d ∙ 0.1 MPa) and 1710.267 g/ (m<sup>2</sup> ∙ 24 h), which were significantly higher than traditional polyethylene (PE) packaging. In addition, compared with PE and PLA, the AgNPs@γ-CD-MOFs/PLA could effectively inhibit bacterial brown spot of <em>Agaricus bisporus</em> and maintained a better appearance after 12 days of storage. These findings will expand the applications of nano-sized γ-CD-MOFs in food preservation.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"47 ","pages":"Article 101449"},"PeriodicalIF":8.5,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143095280","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

Fabrication, characterization, and application of complex essential oils loaded bilayer films using PLA and pickering emulsions with SPI-chitosan nanoparticles as solid support 以聚乳酸和以spi -壳聚糖纳米颗粒为固体载体的酸洗乳剂制备、表征和应用复合精油双层膜

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2025-01-01 DOI: 10.1016/j.fpsl.2024.101426

Liangliang Zhang , Hanbo Yi , Saisai Feng , Mengmeng Zhang , Yu Wu , Jiahui Hao , Xuefang Liu , Jianguo Xu

{"title":"Fabrication, characterization, and application of complex essential oils loaded bilayer films using PLA and pickering emulsions with SPI-chitosan nanoparticles as solid support","authors":"Liangliang Zhang , Hanbo Yi , Saisai Feng , Mengmeng Zhang , Yu Wu , Jiahui Hao , Xuefang Liu , Jianguo Xu","doi":"10.1016/j.fpsl.2024.101426","DOIUrl":"10.1016/j.fpsl.2024.101426","url":null,"abstract":"<div><div>Chitosan (CS) and polylactic acid (PLA) are both commonly used packaging materials in the food industry. However, a bilayer film made from CS and PLA, simultaneously incorporated with a complex essential oil-loaded Pickering emulsion (PE) system, have not been widely investigated. Therefore, this study designed bilayer films consisting of PLA layer and a PE layer. In the PE layer, binary nanoparticles composed of soybean protein isolate (SPI) and CS were used as solid supports to load increasing amounts (0 %, 2 %, 4 %, 6 %, 8 %, v/v) of complex essential oils (carvacrol and thymol, CT). The films were labeled BF-CT0, BF-CT2, BF-CT4, BF-CT6, and BF-CT8. The characteristics and functional properties were evaluated, along with the quality changes in refrigerated pork wrapped with the films (BF-CT0 or BF-CT8). Results indicated that CT addition significantly enhanced the stability of the PE. The PE layer with higher CT doses exhibited a denser microstructure, more hydrophobic surface, improved elongation at break, and greater water resistance. CT addition significantly improved light and gas barrier functions. Notably, the BF-CT8 film demonstrated extremely low water vapor and oxygen permeability (1.25 ± 0.06 kg•m⁻¹•s⁻¹•Pa⁻¹ and 0.24 ± 0.01 kg•m⁻¹•s⁻¹•bar⁻¹, respectively). All films showed a similar semi-crystalline structure, and CT addition decreased crystallinity. As expected, BF-CT8 displayed enhanced antioxidant and antibacterial performance. Finally, BF-CT8 extended the shelf life of refrigerated pork from 3 days to 6 days compared to BF-CT0 and unwrapped pork. In conclusion, the bilayer film shows great potential for use in pork preservation.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"47 ","pages":"Article 101426"},"PeriodicalIF":8.5,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143135568","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 transglutaminase concentration on the properties of soy protein isolate-pectin composite edible films 转谷氨酰胺酶浓度对大豆分离蛋白-果胶复合食用膜性能的影响

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2025-01-01 DOI: 10.1016/j.fpsl.2024.101418

Ayesha Sarker , Kristen Matak , Jacek Jaczynski

{"title":"Effect of transglutaminase concentration on the properties of soy protein isolate-pectin composite edible films","authors":"Ayesha Sarker , Kristen Matak , Jacek Jaczynski","doi":"10.1016/j.fpsl.2024.101418","DOIUrl":"10.1016/j.fpsl.2024.101418","url":null,"abstract":"<div><div>Enzymes such as transglutaminase (TGase) have been used to catalyze protein cross-linking reactions to enhance protein properties. The present study investigates the effects of TGase treatment and concentration on the properties of soy protein isolate (SPI)-pectin films. SPI-pectin films were prepared by adding 0.5 %, 1 %, and 1.5 % TGase. The film with no added enzyme served as a Control. Film thickness, water activity (a<sub>w</sub>), and antioxidant activity slightly increased (P < 0.05). Film opacity increased (P < 0.05) with the addition of TGase. Transparency significantly (P < 0.05) reduced at 1.5 % TGase concentration. The water vapor permeability (WVP) of the films declined after being enzyme-treated. Besides, increased TGase concentration affected mechanical properties; films with the highest TGase concentration, i.e., 1.5 %, were least (P < 0.05) stiff and had the lowest Young's Modulus and tensile strength. However, this film had the highest % elongation. 1 % TGase film was the toughest to break, recording the highest total area (5758 g.sec) followed by the Control (5628 g.sec). TGase cross-linked films possessed higher (P < 0.05) water holding capacity (WHC) than that of Control films. As investigated through Scanning Electron Microscopy (SEM), TGase-treated films revealed different degrees of protein cross-linking as a function of enzyme concentration. However, the 1 % enzyme concentration led to a compact film structure with no microfractures. Overall, TGase treatment can be a practical approach to enhancing protein-based film properties.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"47 ","pages":"Article 101418"},"PeriodicalIF":8.5,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143104362","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

Optimization of glycerol and cellulose nanofiber concentrations in Opuntia ficus-indica mucilage films functionalized with pomegranate peel extract for postharvest preservation of banana 石榴皮提取物功能化无花果树黏液膜中甘油和纤维素纳米纤维浓度的优化

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2025-01-01 DOI: 10.1016/j.fpsl.2024.101428

Mawande Hugh Shinga , Tafadzwa Kaseke , Trust Mukudzei Pfukwa , Olaniyi Amos Fawole

{"title":"Optimization of glycerol and cellulose nanofiber concentrations in Opuntia ficus-indica mucilage films functionalized with pomegranate peel extract for postharvest preservation of banana","authors":"Mawande Hugh Shinga , Tafadzwa Kaseke , Trust Mukudzei Pfukwa , Olaniyi Amos Fawole","doi":"10.1016/j.fpsl.2024.101428","DOIUrl":"10.1016/j.fpsl.2024.101428","url":null,"abstract":"<div><div>A response surface methodology (RSM) based on a central composite design (CCD) approach was employed to optimize the concentration of glycerol and cellulose nanofiber (CNF) in Opuntia ficus-indica mucilage (3 % OFIM) functionalized with pomegranate peel extract (1 % PPE), aiming to enhance the preservation efficacy of banana fruit. The concentration ranges of glycerol (0.034–1.166 %) and CNF (0.0034–0.1166 %) generated from the experimental design were then used to formulate the composite edible films with the aim of enhancing their barrier and mechanical properties. The responses of the developed films were puncture force, water vapor transmission rate (WVTR), and inhibition against <em>Botrytis</em> sp. Numerical optimization established 0.252 % of glycerol and 0.02 % of CNF with estimated WVTR, <em>Botrytis</em> sp. inhibition, and puncture force of 9.73 g m<sup>−2</sup>/d, 27.27 mm, and 13.41 N, respectively. Subsequently, the optimized and validated concentrations of glycerol and CNF were used in the formulation of OFIM and the PPE-based film that was applied to banana fruit. The banana fruit were stored at 25 ± 2 °C for 10 d, and parameters including fruit weight loss, decay incidence, firmness, peel-WVTR, respiration rate, ethylene production and fatty acid compositions were assessed. The optimized formulation significantly (p < 0.001) reduced weight loss, decay incidence, firmness loss, peel-WVTR, respiration rate and ethylene production of the bananas throughout the 10 d postharvest storage. Scanning electron microscopy (SEM) images corresponded with the results observed regarding weight loss and peel-WVTR. The findings indicate that the optimal formulation developed in the present study enhanced the quality of bananas during storage.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"47 ","pages":"Article 101428"},"PeriodicalIF":8.5,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143094513","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

Faba bean protein reduces lipid oxidation and changes physicochemical quality traits of hybrid beef burgers stored in high oxygen, and high nitrogen, modified atmosphere packaging 蚕豆蛋白在高氧、高氮改性气氛包装中降低了杂合牛肉汉堡的脂质氧化，改变了其理化品质性状

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2025-01-01 DOI: 10.1016/j.fpsl.2024.101429

Xinyu Miao , Melindee Hastie , Minh Ha , Phyllis J. Shand , Robyn D. Warner

{"title":"Faba bean protein reduces lipid oxidation and changes physicochemical quality traits of hybrid beef burgers stored in high oxygen, and high nitrogen, modified atmosphere packaging","authors":"Xinyu Miao , Melindee Hastie , Minh Ha , Phyllis J. Shand , Robyn D. Warner","doi":"10.1016/j.fpsl.2024.101429","DOIUrl":"10.1016/j.fpsl.2024.101429","url":null,"abstract":"<div><div>Oxidation during retail display of meat products in different packaging systems impacts shelf-life and quality. Faba bean protein isolate (FPI, a plant-based protein) can partially replace meat in formulation of hybrid meat products. This study aims to determine the effect of ingredients including FPI (0, 7.5, 15 %) and transglutaminase (TG, 0, 0.5 %), oxygen (O<sub>2</sub>)- vs nitrogen (N<sub>2</sub>)-based modified atmosphere packaging (MAP) and storage time (0, 5, 10, 15 days) on the physicochemical properties, lipid oxidation, colour, and texture profile of hybrid burgers. Beef, and hybrid-burgers, became harder, springier and chewier in O<sub>2</sub>- and N<sub>2</sub>-MAP. O<sub>2</sub>-MAP had more influence on the texture of beef-burgers, relative to the hybrid-burgers. Hybrid-burgers showed lower lipid oxidation on day 0 than beef-burgers when fat content was similar, and had lower oxidation under high O<sub>2</sub>-MAP. TG helped to reduce moisture loss during display of hybrid burgers. All burgers became less light, red and more yellow in high O<sub>2</sub>-MAP during display.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"47 ","pages":"Article 101429"},"PeriodicalIF":8.5,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143094515","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

Evaluation of the antimicrobial potential of tea tree oil Pickering emulsions stabilized by soy protein isolate-xanthan gum composite and their application performance in Solenocera crassicornis preservation 大豆分离蛋白-黄原胶复合稳定茶树油酸洗乳剂的抑菌潜力评价及其在天牛保鲜中的应用

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2025-01-01 DOI: 10.1016/j.fpsl.2025.101437

Kai Xie , Yan Zheng , Jiajie Hu , Jing Chen , Yuexiang Zhan , Hangxin Zhu , Bin Zhang , Shanggui Deng , Hongli Yang

{"title":"Evaluation of the antimicrobial potential of tea tree oil Pickering emulsions stabilized by soy protein isolate-xanthan gum composite and their application performance in Solenocera crassicornis preservation","authors":"Kai Xie , Yan Zheng , Jiajie Hu , Jing Chen , Yuexiang Zhan , Hangxin Zhu , Bin Zhang , Shanggui Deng , Hongli Yang","doi":"10.1016/j.fpsl.2025.101437","DOIUrl":"10.1016/j.fpsl.2025.101437","url":null,"abstract":"<div><div>The food industry has witnessed an urgent demand for natural preservation methods, particularly with respect to the aggravating microbial contamination situation in aquatic products. In this study, Tea tree oil (TTO) was encapsulated by employing a soy protein isolate (SPI) and xanthan gum (XG) composite as an emulsifying carrier, generating Pickering emulsions (PE) with high stability and potent antimicrobial activity. The emulsion demonstrated optimal stability at an XG concentration of 0.8 wt%, with an enhanced stability of the SPI-XG gel network. PE showed significant antimicrobial activity against bacterial biofilm and cell viability, surpassing that of the essential oil solution (EOS), indicating emulsification could boost antimicrobial efficacy of TTO. Treatment with PE disrupted cell membrane structure, causing leakage of nucleic acids and proteins, and inhibited biofilm formation. The preservation trial suggested that PE could extend the shelf life of red shrimp (<em>Solenocera crassicornis</em>) by 4 d, highlighting its potential in the food preservation industry.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"47 ","pages":"Article 101437"},"PeriodicalIF":8.5,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143104323","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

Kraftliner paper coated with cationic starch/glycerol and poly(vinyl alcohol) blends to generate water vapor and O2 barriers 牛皮纸涂布阳离子淀粉/甘油和聚乙烯醇混合物，产生水蒸气和氧气屏障

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2025-01-01 DOI: 10.1016/j.fpsl.2025.101435

Allan de Amorim dos Santos , Lays Camila Matos , Alisson Farley Soares Durães , Maressa Carvalho Mendonça , Marcelo Coelho dos Santos Muguet , Renato Augusto Pereira Damásio , Anand Ramesh Sanadi , Gustavo Henrique Denzin Tonoli

{"title":"Kraftliner paper coated with cationic starch/glycerol and poly(vinyl alcohol) blends to generate water vapor and O2 barriers","authors":"Allan de Amorim dos Santos , Lays Camila Matos , Alisson Farley Soares Durães , Maressa Carvalho Mendonça , Marcelo Coelho dos Santos Muguet , Renato Augusto Pereira Damásio , Anand Ramesh Sanadi , Gustavo Henrique Denzin Tonoli","doi":"10.1016/j.fpsl.2025.101435","DOIUrl":"10.1016/j.fpsl.2025.101435","url":null,"abstract":"<div><div>This work aimed to evaluate blend formulations with cationic starch/glycerol and poly(vinyl alcohol) for applications as a kraftliner paper coating. Blends of both polymers in 5 different proportions were tested in formulations. Uncoated kraftliner paper and double wet-and-dry paper were used as controls. The formulations were applied in two layers of 15.0 ± 0.5 g/m² on 86 ± 1 g/m² paper with a coating machine. Suspension characterization and the physical properties of the coated papers were evaluated, as well as the barrier to water, water vapor, oxygen, and oil/grease, scanning electron microscopy, and Fourier transform infrared spectroscopy following standard methods. The papers coated with cationic starch showed low water resistance. However, the blends formed with poly(vinyl alcohol) presented oxygen and water vapor barriers, reaching values lower than 10 cm³ (STP)/(m².day) and 586 ± 23 g/m².day, respectively. Combining materials can improve the barrier properties of coated papers to create biodegradable and renewable formulations, promoting sustainable packaging.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"47 ","pages":"Article 101435"},"PeriodicalIF":8.5,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143094516","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

Novel biodegradable polyamide 4/chitosan casing films for enhanced fermented sausage packaging 新型可生物降解聚酰胺4/壳聚糖强化发酵香肠包装膜

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2025-01-01 DOI: 10.1016/j.fpsl.2025.101444

Dongqing Guan , Xue Yang , Jiamian Tao , Fangke Zhan , Yongjun Qiu , Jiayang Jin , Liming Zhao

{"title":"Novel biodegradable polyamide 4/chitosan casing films for enhanced fermented sausage packaging","authors":"Dongqing Guan , Xue Yang , Jiamian Tao , Fangke Zhan , Yongjun Qiu , Jiayang Jin , Liming Zhao","doi":"10.1016/j.fpsl.2025.101444","DOIUrl":"10.1016/j.fpsl.2025.101444","url":null,"abstract":"<div><div>The packaging of fermented sausages presents significant challenges due to stringent requirements for processing and storage. This study introduces and assesses a novel biodegradable casing developed from polyamide 4 (PA4) and chitosan (CS) for improving the packaging of fermented sausages. The tensile strength (TS), elongation at break (Eb), and water vapor permeability (WVP) of the PA4/CS casing film were found to be 60.83 ± 0.70 MPa, 96.11 % ± 5.11 %, and (6.60 ± 0.30)× 10<sup>−11</sup> g·m/(m<sup>2</sup>·s·Pa), respectively. Additionally, PA4/CS casings are less affected by the manufacturing conditions of fermented sausages and are able to maintain their morphology, structure, and mechanical properties. By day 7 of production, the pH and weight loss rates for the PA4/CS casing group stood at 5.03 and 35 %, respectively. Compared to commercial nylon casings, PA4/CS casings effectively promote the loss of moisture from fermented sausages, preserve the textural and color properties of sausages, and promote the growth of fermented microorganisms. The findings from this study underscore the potential of PA4/CS casings to revolutionize fermented sausage production, offering a viable and environmentally friendly alternative to traditional materials.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"47 ","pages":"Article 101444"},"PeriodicalIF":8.5,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143095279","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

Antimicrobial packaging activity enhancement by lemon essential oil pickering emulsion stabilized with nanocellulose microgel particles 纳米纤维素微凝胶稳定柠檬精油萃取乳液增强抗菌包装活性

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2025-01-01 DOI: 10.1016/j.fpsl.2025.101439

Feng Cai , Zhengyin Duan , Dehai Yu , Zhaoping Song , Peng Lu

{"title":"Antimicrobial packaging activity enhancement by lemon essential oil pickering emulsion stabilized with nanocellulose microgel particles","authors":"Feng Cai , Zhengyin Duan , Dehai Yu , Zhaoping Song , Peng Lu","doi":"10.1016/j.fpsl.2025.101439","DOIUrl":"10.1016/j.fpsl.2025.101439","url":null,"abstract":"<div><div>The incorporation of lemon essential oil (LEO) into cellulose nanofibrils (CNF) shows great promise in the field of sustainable antimicrobial packaging, but is challenged by poor water dispersibility of LEO and the low retention within the film. In this study, nanocellulose microgel (MG) was designed as particle stabilizers for emulsifying LEO and highly stable high internal phase Pickering emulsions (HIPE) were successfully fabricated. MG particles were constructed through chemical bonding of polyethyleneimine onto 2,2,6,6-tetramethylpiperidinyl-1-oxide (TEMPO)-oxidized nanocellulose, characterized with excellent interfacial wetting properties (reduction of oil-water interfacial tension from 11.36 to 7.84 mN/m) and antimicrobial activity (the MIC for <em>Listeria monocytogenes</em> was 125 μL/mL). The HIPE was obtained by dispersing LEO into MG water dispersion (0.5 wt%). The HIPE with LEO fraction as high as 75 % maintained stability within pH 5 to pH 9 without phase separation after 6 days. Films cast from HIPE and CNF blends have excellent integrity and high LEO content (38.94 %). When HIPE was added at 9.6 wt%, LEO was effectively encapsulated by CNF and MG, embedded in the film with high retention, and exhibited significant antibacterial effects against <em>Listeria monocytogenes</em>, antibacterial rate up to 100 %. This work, based on MG, achieves high internal phase emulsification of LEO and enhanced retention within the film, providing a novel perspective and strategy for efficient encapsulation of essential oils and their economical application in antimicrobial packaging.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"47 ","pages":"Article 101439"},"PeriodicalIF":8.5,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143095281","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

Characterization, vapor release behavior, vapor bio-functional performance and application of UV-responded modified polyvinyl alcohol bio-active films loaded with oregano essential oil microcapsules 牛至精油微胶囊改性聚乙烯醇生物活性膜的表征、蒸汽释放行为、蒸汽生物功能性能及应用

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2025-01-01 DOI: 10.1016/j.fpsl.2024.101422

Lina Xu , Xinglian Xu , Yayan Mao , Yujuan Xu , Mingyuan Huang

{"title":"Characterization, vapor release behavior, vapor bio-functional performance and application of UV-responded modified polyvinyl alcohol bio-active films loaded with oregano essential oil microcapsules","authors":"Lina Xu , Xinglian Xu , Yayan Mao , Yujuan Xu , Mingyuan Huang","doi":"10.1016/j.fpsl.2024.101422","DOIUrl":"10.1016/j.fpsl.2024.101422","url":null,"abstract":"<div><div>In the present study, UV-responded polyvinyl alcohol (PVA) bio-active films incorporated with oregano essential oil (OEO) microcapsules were constructed, and microcapsules changed the properties of films, including mechanical properties, optical properties, moisture sorption/desorption isotherm, morphology and thermal stability. UV irradiation enhanced the vapor release behavior and vapor antimicrobial activities, and carvacrol was the main volatile component, with the kinetics following Fick's second law and first-order kinetic model (R<sup>2</sup>=0.8957–0.9565). The vapor antimicrobial evaluation confirmed that UV-triggered films destroyed the cell integrity by changing the secondary and tertiary structures of protein owing to the dual effects of OEO and UV light, resulting in a remarkable antibacterial efficacy against <em>Escherichia coli</em> and <em>Staphylococcus aureus</em> through vapor diffusion. Ultimately, chicken breasts in UV-responded bio-active film systems exhibited an extended shelf life for least 2 days, underscoring their potential as a viable and promising packaging for food preservation.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"47 ","pages":"Article 101422"},"PeriodicalIF":8.5,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143104364","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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