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

Menthol and organic acid-based hydrophobic deep eutectic solvents as plasticizers in biodegradable poly (lactic acid) films

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2025-01-01 DOI: 10.1016/j.fpsl.2024.101415

Şükran Aşgın Uzun , Adnan Fatih Dağdelen , Ömer Yunus Gümüş , Ayşe Neslihan Dündar , Furkan Türker Sarıcaoğlu

{"title":"Menthol and organic acid-based hydrophobic deep eutectic solvents as plasticizers in biodegradable poly (lactic acid) films","authors":"Şükran Aşgın Uzun , Adnan Fatih Dağdelen , Ömer Yunus Gümüş , Ayşe Neslihan Dündar , Furkan Türker Sarıcaoğlu","doi":"10.1016/j.fpsl.2024.101415","DOIUrl":"10.1016/j.fpsl.2024.101415","url":null,"abstract":"<div><div>This study examined hydrophobic deep eutectic solvents (DESs) as plasticizers for poly (lactic acid) (PLA) films, comparing their performance to plasticizers like epoxidized soybean oil (ESBO) and di(2-ethylhexyl) phthalate (DEHP). DESs were produced by mixing DL-menthol (hydrogen bond acceptor, HBA) with pyruvic acid (Pyr) and levulinic acid (Lev) (hydrogen bond donors, HBD). The densities of DESs were similar to ESBO and DEHP and exhibited low viscosity and shear-thinning behavior. Chemical and thermal analysis revealed successful production of DESs, indicated by lower melting points and hydrogen bond interactions between HBA and HBD. PLA films plasticized with DESs showed varied properties depending on plasticizer concentration. M-Pyr plasticized films had the lowest water uptake and solubility at a 5 % concentration. DESs imparted a yellowish tint to PLA films, with M-Lev showing higher <em>b*</em> values. Light transmission decreased with increasing plasticizer concentration, enhancing UV barrier properties. Adding 20 % M-Pyr and M-Lev to DES plasticized films enhanced their tensile strength by 21.73–80.60 % while reducing elongation at break by 45.94 % and 39.10 %, respectively. DESs also influenced puncture force, deformation, and heat seal ability. Water vapor and oxygen permeabilities of DES-plasticized PLA films were reduced by 50 % and 38.35 % at 20 % plasticizer concentration. FT-IR analysis verified DESs' compatibility with PLA, indicating negligible shifts in characteristic peaks. DESs exhibited low volatility and migration with high antioxidant capacity, making them suitable plasticizers. Menthol-based hydrophobic DESs demonstrated effectiveness as plasticizers for PLA films, improving mechanical and barrier properties while ensuring stability and low volatility.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"47 ","pages":"Article 101415"},"PeriodicalIF":8.5,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143104361","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

pH-sensitive intelligent packaging films from Kodo millet (Paspalum scrobiculatum) starch and gum tragacanth incorporated with beetroot peel extract for monitoring shrimp freshness 由Kodo小米（Paspalum scrobiculatum）淀粉和黄芪胶与甜菜根皮提取物混合制成的ph敏感智能包装薄膜，用于监测虾的新鲜度

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2024-12-01 DOI: 10.1016/j.fpsl.2024.101405

Rahul Thakur , Harshi Singhi , Vedsagar Rajesh Suryavanshi , R. Santhosh , Swarup Roy , Khalid Gul , Srinivas Janaswamy , Kirtiraj K. Gaikwad , Preetam Sarkar

{"title":"pH-sensitive intelligent packaging films from Kodo millet (Paspalum scrobiculatum) starch and gum tragacanth incorporated with beetroot peel extract for monitoring shrimp freshness","authors":"Rahul Thakur , Harshi Singhi , Vedsagar Rajesh Suryavanshi , R. Santhosh , Swarup Roy , Khalid Gul , Srinivas Janaswamy , Kirtiraj K. Gaikwad , Preetam Sarkar","doi":"10.1016/j.fpsl.2024.101405","DOIUrl":"10.1016/j.fpsl.2024.101405","url":null,"abstract":"<div><div>This study aims to develop intelligent pH-sensitive food packaging films based on kodo millet starch (KMS), gum tragacanth (GT), and zinc oxide nanoparticles (ZNP) incorporated with betalain-rich beetroot (<em>Beta vulgaris L</em>.) peel extract (BPE). The physical, mechanical, optical, microstructural, thermal, barrier, and functional properties of films with different BPE concentrations (50, 100, and 200 % of dry matter weight) were studied. The results proved betalain to be the major component in the BPE, which showed significant color change under alkaline conditions. Field emission scanning electron microscopy demonstrated good compatibility among the film constituents. Fourier transform infrared spectroscopy suggested hydrogen bonding interactions between the betalain-BPE and KMS/GT/ZNP-based film matrix. Incorporating the extract at different concentrations enhanced the ultraviolet-visible light barrier, antioxidant properties, and antimicrobial properties. The betalain-rich films showed color variation from pink in an acidic medium to yellow in an alkaline medium. The film with a 200 % concentration of BPE represented the highest color change when exposed to ammonia compared to other films. During the freshness indicator study of shrimp, the total volatile basic nitrogen concentration increased. The film with a 200 % concentration of betalain extract showed visible color changes from pink to pale yellow. Overall, our results suggest that the film containing a 200 % extract concentration can be used as an active pH-responsive packaging in the food industry.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"46 ","pages":"Article 101405"},"PeriodicalIF":8.5,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142743106","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

Carboxymethyl chitosan/peach gum polysaccharide packaging film incorporating Citrus sinensis essential oil effectively enhances the quality preservation of strawberries 含有柑桔精油的羧甲基壳聚糖/桃胶多糖包装膜有效地提高了草莓的品质保鲜效果

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2024-12-01 DOI: 10.1016/j.fpsl.2024.101409

Maolin Liu , Chunjie He , Wendan Chen , Yushu Li , Ningwei Yang , Xuqing Chen , Jing Xue , Xian Wang , Anxiang Lu , Zongda Xu , Xiuhai Zhang , Lei Sun , Hua Liu

{"title":"Carboxymethyl chitosan/peach gum polysaccharide packaging film incorporating Citrus sinensis essential oil effectively enhances the quality preservation of strawberries","authors":"Maolin Liu , Chunjie He , Wendan Chen , Yushu Li , Ningwei Yang , Xuqing Chen , Jing Xue , Xian Wang , Anxiang Lu , Zongda Xu , Xiuhai Zhang , Lei Sun , Hua Liu","doi":"10.1016/j.fpsl.2024.101409","DOIUrl":"10.1016/j.fpsl.2024.101409","url":null,"abstract":"<div><div>Developing food packaging films loaded with plant extracts is a research hotspot. As natural preservatives, essential oils possess potent antibacterial and antioxidant properties. However, films loaded with essential oils face challenges in use for food preservation and flavor perception because of the strong aroma and volatility of components of the oils. In this study, natural, nontoxic <em>Citrus sinensis</em> essential oil (CSEO) was incorporated into blended films composed of carboxymethyl chitosan (CMCS) and peach gum polysaccharide (PGP), and the film properties were characterized. The CMCS/PGP films exhibited favorable performance (e.g., flexibility and antimicrobial activity). Addition of CSEO significantly improved the ultraviolet (UV)-barrier, oxidation resistance, hydrophobicity, and antimicrobial properties of the composite films. CPC1.0 film (containing 50:50 CMCS/PGP [w/w] and 1.0 % CSEO) showed enhanced elongation at break (99.59 ± 1.22 %), UV barrier performance (>85 % at 0.2–0.4 μm), and bactericidal activity (99.12 % for <em>Staphylococcus aureus</em> (<em>S.aureus</em>) and 93.62 % for <em>Escherichia coli</em>(<em>E.col</em>i)) compared with CMCS films. Packaging strawberries in CPC1.0 film maintained TSS (7.10 ± 0.26) and TA (0.77 ± 0.03) of the fruit, particularly flavor, resulting in a shelf-life of 6–8 days at room temperature. In soil, CPC1.0 film degraded by 78.53 % (by weight) in 10 days. This study shows that <em>C. sinensis</em> essential oil-loaded CMCS/PGP film has potential for application in fruit preservation and flavor retention.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"46 ","pages":"Article 101409"},"PeriodicalIF":8.5,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142743110","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

Effects of different essential oil nanoemulsions co-stabilized by two emulsifiers on the structure and properties of chitosan active films 两种乳化剂共稳定的不同精油纳米乳对壳聚糖活性膜结构和性能的影响

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2024-12-01 DOI: 10.1016/j.fpsl.2024.101404

Chengcheng Gao , Yaoyao Xu , Xuyue Xu , Ying Chen , Linghan Meng , Xiaozhi Tang

{"title":"Effects of different essential oil nanoemulsions co-stabilized by two emulsifiers on the structure and properties of chitosan active films","authors":"Chengcheng Gao , Yaoyao Xu , Xuyue Xu , Ying Chen , Linghan Meng , Xiaozhi Tang","doi":"10.1016/j.fpsl.2024.101404","DOIUrl":"10.1016/j.fpsl.2024.101404","url":null,"abstract":"<div><div>To enhance the performance of chitosan-based material as active food packaging, the nanoemulsions containing four kinds of essential oils (EOs) co-stabilized by ethyl-Nα-lauroyl-L-arginate hydrochloride (LAE) and hydroxypropyl-β-cyclodextrin (HP-β-CD) were incorporated into chitosan film. The structure, physicochemical, and antibacterial activities of the active films were studied. All nanoemulsions with particle size of < 100 nm and polydispersity index of ≤ 0.2 were distributed uniformly in chitosan film and presented good compatibility with the matrix. The presence of 5 % all nanoemulsion increased the mechanical properties, thermal stability, water vapor barrier property, and antibacterial activity of the chitosan active films. In particular, the film containing 5 % cinnamon essential oil nanoemulsion showed the highest tensile strength and antibacterial activities. However, when the amount of the cinnamon essential oil nanoemulsion in films was too high (10 % and 15 %), the nanoemulsion appeared aggregation and thus resulted in a decrease in tensile properties and thermal stability. In summary, the presence of 5 % essential oil nanoemulsions co-stabilized by LAE and HP-β-CD benefited to the physicochemical and functional characteristics of chitosan active films, especially for cinnamon essential oil nanoemulsion. This work indicates that the chitosan films have potential to be used as active food packaging.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"46 ","pages":"Article 101404"},"PeriodicalIF":8.5,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142743105","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 enhancement strategies of fish myofibrillar protein-based films: A comprehensive review 鱼肌原纤维蛋白基薄膜的制备、表征和增强策略：综述

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2024-12-01 DOI: 10.1016/j.fpsl.2024.101397

Faming Yang , Wenhui Xue , Jian Wang , Xiangwen Chen , Chenxue Zhang , Hao Wu , Qiancheng Qi , Junxiang Zhu

{"title":"Fabrication, characterization, and enhancement strategies of fish myofibrillar protein-based films: A comprehensive review","authors":"Faming Yang , Wenhui Xue , Jian Wang , Xiangwen Chen , Chenxue Zhang , Hao Wu , Qiancheng Qi , Junxiang Zhu","doi":"10.1016/j.fpsl.2024.101397","DOIUrl":"10.1016/j.fpsl.2024.101397","url":null,"abstract":"<div><div>This review evaluates fish myofibrillar proteins (FMPs) as a sustainable alternative to petroleum-derived synthetic plastics for biodegradable packaging materials. Sourced from various fish species, FMPs are noted for their excellent film-forming abilities, essential for food packaging. The review covers the composition, structure, and properties of FMPs, highlighting their use in producing bioactive, mechanically robust, and eco-friendly films. It explores film preparation methods like casting and laminated techniques, and examines the various properties of FMP films, discussing modification strategies to enhance mechanical strength, barrier properties, thermal stability, and overall functionality. Key techniques such as cross-linking, nanomaterial reinforcement, and bioactive compound integration are explored to address the limitations in packaging properties of FMP films. The review also highlights the introduction of phenolic extracts, essential oil, nano-metal oxides, and anthocyaninin to FMP films, which imparts antimicrobial and smart responsive features, thereby prolonging the shelf life of packaged food products. The review also outlines challenges and provides an in-depth analysis of technological advancements and future research directions in biodegradable packaging. This exploration underscores the potential of FMPs as an important complement to traditional plastics and highlights critical areas of innovation needed for their full application in sustainable packaging. Continued research and development are emphasized to fully harness FMPs' potential as viable, eco-friendly packaging alternatives.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"46 ","pages":"Article 101397"},"PeriodicalIF":8.5,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142743196","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

Enhanced extraction of bioactive compounds from tea waste for sustainable polylactide-based bioplastic applications in active food packaging 从茶叶废弃物中提取生物活性化合物，用于可持续聚乳酸基生物塑料在活性食品包装中的应用

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2024-12-01 DOI: 10.1016/j.fpsl.2024.101410

Maria A. Acquavia , José J. Benítez , Susana Guzmán-Puyol , José M. Porras-Vázquez , Jesús Hierrezuelo , Montserrat Grifé-Ruiz , Diego Romero , Angela Di Capua , Rocco Bochicchio , Saverio Laurenza , Giuliana Bianco , José A. Heredia-Guerrero

{"title":"Enhanced extraction of bioactive compounds from tea waste for sustainable polylactide-based bioplastic applications in active food packaging","authors":"Maria A. Acquavia , José J. Benítez , Susana Guzmán-Puyol , José M. Porras-Vázquez , Jesús Hierrezuelo , Montserrat Grifé-Ruiz , Diego Romero , Angela Di Capua , Rocco Bochicchio , Saverio Laurenza , Giuliana Bianco , José A. Heredia-Guerrero","doi":"10.1016/j.fpsl.2024.101410","DOIUrl":"10.1016/j.fpsl.2024.101410","url":null,"abstract":"<div><div>Active and sustainable food packaging materials were prepared through solvent casting, by blending tea waste (TW) extract rich in bioactive molecules with a neat polylactide (PLA) polymeric matrix. The optimization of tea waste extraction using a response surface methodology allowed achieving efficient yield and high phenolic content, which significantly enhanced the antioxidant properties of the resulting bioplastics. TW extract incorporation into PLA films increased UV-blocking capability, while keeping the oxygen permeability performance. Mechanical testing revealed improved ductility and toughness in TW extract-containing films compared to pure polylactide film, ascribed to the plasticizing effect of TW polyphenols. Food packaging assays showed effective moisture retention, comparable to low-density polyethylene (LDPE) plastics, antioxidant activity, and excellent bacteria barrier properties allowing the use for food packaging applications. Moreover, migration tests and detection of non-intentionally added substances (NIAS) allowed to establish the safety and regulatory compliance of these bioplastics.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"46 ","pages":"Article 101410"},"PeriodicalIF":8.5,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142759108","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

A sprayable and rapidly cross-linked hydrogel membrane for fruit preservation 一种可喷雾、快速交联的水果保鲜水凝胶膜

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2024-12-01 DOI: 10.1016/j.fpsl.2024.101400

Luxing Wei , Xiaoyong Qiu , Yingwen Mu , Limin Zhang , Jian Shen , Shunji Yang , Xiangyu Zhou , Yungang Gai , Shuyuan Wang , Jun Huang

{"title":"A sprayable and rapidly cross-linked hydrogel membrane for fruit preservation","authors":"Luxing Wei , Xiaoyong Qiu , Yingwen Mu , Limin Zhang , Jian Shen , Shunji Yang , Xiangyu Zhou , Yungang Gai , Shuyuan Wang , Jun Huang","doi":"10.1016/j.fpsl.2024.101400","DOIUrl":"10.1016/j.fpsl.2024.101400","url":null,"abstract":"<div><div>Hydrogel membranes (HMs) exhibit great potential for fruit preservation due to their excellent biocompatibility and scalability. However, most HMs cannot meet the requirements of rapid and large-scale preparation. In this work, one type of hydrogel paint that can form a uniform membrane on fruit surfaces by either spraying, brushing, or dipping methods has been developed. The hydrogel paint, which utilizes ethanol to dynamically modulate the hydrogen-bond cross-linking between tannic acid (TA) and polyvinyl alcohol (PVA), enables the rapid and uniform formation of a membrane (PVA@TA<sub>1</sub> HM) on fruit surfaces within 50 s by ethanol evaporation. The PVA@TA<sub>1</sub> HMs can not only effectively extend the freshness of fruits to 8 days (25 °C, 40 % relative humidity) but also possess properties such as easy cleaning, recyclability, and antioxidation. Besides, the natural antibacterial properties of TA endow the PVA@TA<sub>1</sub> HMs with long and effective antibacterial activity (antibacterial rate ≥ 99.7 %, lasting for 7 days) against both <em>Staphylococcus aureus</em> and <em>Escherichia coli</em>. Furthermore, the dense hydrogen-bonds cross-linking between PVA and TA molecules endow the PVA@TA<sub>1</sub> HMs with high tensile strength (≥ 7 MPa) and significantly reduces their water and oxygen transmission rate. Moreover, the adhesion of hydrogel paint has been significantly improved with the introduction of TA, as validated by both atomic force microscopy and lap-shear adhesion tests, at both micro- and macro- scales. This work provides a method for the rapid and large-scale preparation of HMs under different working environments, which shows great potential for fruit preservation.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"46 ","pages":"Article 101400"},"PeriodicalIF":8.5,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142743107","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

An intelligent chitosan/polyvinyl alcohol film with two types of anthocyanins for improved color recognition accuracy and monitoring fresh-cut pineapple freshness 一种具有两种花青素的智能壳聚糖/聚乙烯醇膜，用于提高颜色识别精度和监测鲜切菠萝的新鲜度

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2024-12-01 DOI: 10.1016/j.fpsl.2024.101402

Fanze Meng , Xirui Yan , Francis Ngwane Nkede , Mohammad Hamayoon Wardak , Tran Thi Van , Fumina Tanaka , Fumihiko Tanaka

{"title":"An intelligent chitosan/polyvinyl alcohol film with two types of anthocyanins for improved color recognition accuracy and monitoring fresh-cut pineapple freshness","authors":"Fanze Meng , Xirui Yan , Francis Ngwane Nkede , Mohammad Hamayoon Wardak , Tran Thi Van , Fumina Tanaka , Fumihiko Tanaka","doi":"10.1016/j.fpsl.2024.101402","DOIUrl":"10.1016/j.fpsl.2024.101402","url":null,"abstract":"<div><div>In this study, chitosan (CS), polyvinyl alcohol (PVA), and sodium tripolyphosphate (STPP) were used as bases to introduce a blend of black wolfberry (BW) and red cabbage (RC) anthocyanins. The chelation reaction of CS, PVA, and STPP resulted in the composite anthocyanins being fixed within the matrix with an appropriate ratio of composite anthocyanins stably distributed in the film. The FTIR and X-ray analyses revealed that the addition of both types of anthocyanins strengthened hydrogen bond interactions. Moreover, the CP/BR-4 film exhibited excellent antioxidant, mechanical, and antibacterial properties, as well as a sensitive and rapid response to acidic substances. The freshness of pineapples stored under refrigeration for 6 d was also evaluated, showing more significant color changes with the CP/BR-4 film than the other treatment groups. Therefore, the composite anthocyanin film can potentially serve as an intelligent film for the detection of postharvest freshness in practical applications.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"46 ","pages":"Article 101402"},"PeriodicalIF":8.5,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142743103","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

A versatile smart packaging film functionalized with zinc/curcumin-based metal-organic frameworks for maintaining and monitoring peach (Prunus persica) freshness

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2024-12-01 DOI: 10.1016/j.fpsl.2024.101408

Su Jung Hong , Ajahar Khan , Zohreh Riahi , Gye Hwa Shin , Jun Tae Kim

{"title":"A versatile smart packaging film functionalized with zinc/curcumin-based metal-organic frameworks for maintaining and monitoring peach (Prunus persica) freshness","authors":"Su Jung Hong , Ajahar Khan , Zohreh Riahi , Gye Hwa Shin , Jun Tae Kim","doi":"10.1016/j.fpsl.2024.101408","DOIUrl":"10.1016/j.fpsl.2024.101408","url":null,"abstract":"<div><div>This study presents the development of a versatile smart packaging film functionalized with zinc/curcumin-based metal-organic frameworks (ZC-MOFs) for preserving and monitoring peach freshness. The synthesized ZC-MOFs have shown enhanced stability compared to curcumin, and they exhibited distinct and stable color changes in response to a wide range of pH levels, and improved antibacterial and antioxidant properties. The ZC-MOFs-functionalized gelatin/carrageenan (Gel/Carr/ZC) composite films have demonstrated excellent UV-blocking capability (97.82 %), superior radical scavenging activities (99.71 % for ABTS and 90.66 % for DPPH), and effective inhibition of common foodborne pathogens (<em>S. aureus</em>, <em>S. enterica</em>, and <em>L. monocytogenes</em>). Visual and colorimetric analyses have shown that the Gel/Carr/ZC composite films exhibited a distinct color change from deep orange to bright yellow, especially under acidic solution and vapor conditions. When applied to peach packaging, the Gel/Carr/ZC films displayed a noticeable color change from deep orange to light yellow, with ΔE values increasing to 16.76 ± 2.45 for Gel/Carr/ZC<sup>2 %</sup> over 16 days, making it a reliable visual indicator of freshness. Additionally, Gel/Carr/ZC films effectively suppressed microbial growth, with TVC and TFC remaining below 4 log CFU/mL and 3 log CFU/mL, respectively, extending the microbial safety of peaches to 12 days for Gel/Carr/ZC<sup>1 %</sup> and up to 16 days for Gel/Carr/ZC<sup>1.5 %</sup> and Gel/Carr/ZC<sup>2 %</sup> films, compared to only 8 days for control samples. These results underscore the dual functionality of Gel/Carr/ZC composite films, offering both freshness monitoring through visible color change and quality preservation by inhibiting microbial growth, supporting their potential as effective smart packaging materials for perishable foods.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"46 ","pages":"Article 101408"},"PeriodicalIF":8.5,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143154641","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 polyvinyl alcohol packaging films incorporated with spermine functionalized carbon dots as antibacterial agents for salmon preservation

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2024-12-01 DOI: 10.1016/j.fpsl.2024.101414

Shasha Cheng , Jiashu Li , Jiale Ma , Mingqian Tan

{"title":"Active polyvinyl alcohol packaging films incorporated with spermine functionalized carbon dots as antibacterial agents for salmon preservation","authors":"Shasha Cheng , Jiashu Li , Jiale Ma , Mingqian Tan","doi":"10.1016/j.fpsl.2024.101414","DOIUrl":"10.1016/j.fpsl.2024.101414","url":null,"abstract":"<div><div>Spermine functionalized carbon dots (Spe-CDs) synthesized by microwave were doped in polyvinyl alcohol (PVA) to prepare active composite films with antibacterial activity. The Spe-CDs doping could endow the PVA composite film with fluorescence properties, a smoother and denser surface structure, and brownish yellow color. The addition of Spe-CDs also enhanced the performances of the PVA composite films such as the thermal stability, the ultraviolet shielding properties, and the mechanical properties. The three-phase contact angle increased from 52.6° to 84.7° due to the doping of 0.0050 % Spe-CDs, which might be responsible for the decline in water absorption rate and water vapor permeability. The Spe-CDs/PVA composite films displayed certain antioxidant capacity and could completely suppress the reproduction of <em>E. coli</em> and <em>S. aureus</em> with 0.0025 % and 0.0050 % Spe-CDs, respectively. The packing of Spe-CDs/PVA composite films showed good preservation performance on salmon pieces during the storage, such as the decrease in the drip loss, total plate count, TVB-N value and lipid oxidation, and affected the water mobility and distribution. Therefore, the Spe-CDs/PVA composite films displayed great potential for application in food preservation.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"46 ","pages":"Article 101414"},"PeriodicalIF":8.5,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143154642","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