Food Packaging and Shelf Life最新文献

{"title":"Valorization of chitin using a natural deep eutectic solvent for the development of active gelatin films","authors":"Maialen Uribarrena ,&nbsp;Miriam Peñalba ,&nbsp;Pedro Guerrero ,&nbsp;Koro de la Caba","doi":"10.1016/j.fpsl.2024.101376","DOIUrl":"10.1016/j.fpsl.2024.101376","url":null,"abstract":"<div><div>The development of active films is essential for extending food shelf life, minimizing spoilage, and reducing food waste. In this context, a novel approach was explored to create gelatin-based active films using choline chloride and citric acid natural deep eutectic solvent (DES) to dissolve chitin (Chi), valorized from fruit fly pupae and used as reinforcement. Films were manufactured by compression molding, varying Chi/DES amounts from 20, to 80 wt%. Since the films prepared with 40 wt% Chi/DES showed high UV protection and good mechanical performance for food packaging (tensile strength of 10 MPa and elongation at break of 31 %), these films were selected to prepare active films. In particular, to enhance the antioxidant properties of the films, red grape marc extract was incorporated into the film forming formulation. The bioactive-containing films demonstrated oxidation inhibition capacity and, thus, their potential to extend food shelf-life.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"46 ","pages":"Article 101376"},"PeriodicalIF":8.5,"publicationDate":"2024-10-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142532414","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":"Structure-property relationship of ultrasound-assisted nanoemulsion-impregnated bioactive polysaccharide films for enhanced shelf life of mushrooms","authors":"Asif Ali Khan ,&nbsp;Muhammad Wajid Ullah ,&nbsp;Abdul Qayum ,&nbsp;Ibrahim Khalifa ,&nbsp;Mazhar Ul-Islam ,&nbsp;Syed Asim Shah Bacha ,&nbsp;Umar Zeb ,&nbsp;Fang-Jie Yao ,&nbsp;Sulaiman Ali Alharbi ,&nbsp;Mansour Shrahili ,&nbsp;Yan Yang ,&nbsp;Wei Jia ,&nbsp;Wen Li ,&nbsp;Feng-Jie Cui","doi":"10.1016/j.fpsl.2024.101372","DOIUrl":"10.1016/j.fpsl.2024.101372","url":null,"abstract":"<div><div>This study aimed to develop bioactive nanoemulsion (NE)-impregnated polysaccharide films to extend the shelf life of mushrooms. A stable and well-dispersed NE was prepared using 5 wt% soy protein (SP) and 10 % (v/v) lavender essential oil (LEO) through 10 min of ultrasound treatment, resulting in a droplet size of 152.3 nm, a polydispersity index (PDI) of 0.17, and a ζ-potential of −43.4 mV. Two types of films were prepared by incorporating 5 % and 10 % (v/v) SP/LEO NE into a curdlan (CD) and chitosan (CS) composite matrix, forming CD-CS-NE1 and CD-CS-NE2 films, respectively. The CD-CS-NE2 films possessed the highest tensile strength (14.5 MPa) and elongation at break (140 %). FTIR and molecular docking studies confirmed strong intermolecular interactions between the CD, CS, and NE components. The antibacterial activity of the NE-impregnated CD-CS films was significantly enhanced, with inhibition zones of 22 mm and 26 mm for <em>Escherichia coli</em> and <em>Staphylococcus aureus</em>, respectively, in the CD-CS-NE2 film. Growth curve and colony-forming unit (CFU) analyses further supported the superior antibacterial performance of the CD-CS-NE2 film. In mushroom storage tests, the CD-CS-NE2 film extended the shelf life of button mushrooms to 12 days and straw mushrooms to 4 days. Additionally, it reduced weight loss to 3 % and 4 % in button and straw mushrooms after 12 and 4 days, respectively. Mushrooms treated with CD-CS-NE2 film maintained higher firmness, with values of 18 N for button mushrooms and 6 N for straw mushrooms. The films effectively suppressed polyphenol oxidase (PPO) activity and browning. Overall, these findings suggest that SP/LEO NE-impregnated CD-CS films have strong potential for improving food preservation and reducing spoilage, particularly in fresh produce like mushrooms.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"46 ","pages":"Article 101372"},"PeriodicalIF":8.5,"publicationDate":"2024-10-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142532413","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":"Effect of surface charge on mechano-bactericidal activity of cellulose nanocrystals constructed chevaux-de-frise and meat preservation","authors":"Kehao Huang,&nbsp;Yixiang Wang","doi":"10.1016/j.fpsl.2024.101379","DOIUrl":"10.1016/j.fpsl.2024.101379","url":null,"abstract":"<div><div>The nanostructured insect wings have inspired the development of antimicrobial surfaces with mechano-bactericidal activity. For the first time, a chevaux-de-frise-like nanostructure was fabricated through the coating of cellulose nanocrystals (CNC) onto regenerated cellulose (RC) films via vacuum filtration and the impact of contact time, temperature, and surface topography on eliminating foodborne bacteria was examined. Herein, our focus is to explore in more detail how the surface charge of CNC affects the mechano-bactericidal activity and the performance of chevaux-de-frise-like nanostructure in meat preservation. CNC with neutral (weak), negative, and positive charges were prepared by hydrochloric acid hydrolysis (HCNC), TEMPO oxidation (TCNC), and amination (ACNC), respectively, and showed similar reinforcing effects on the tensile strength (increased from 74.23 ± 1.20 to about 100 MPa) and water vapor barrier property (reduced from 1.83 ± 0.08 to about 1.20 × 10⁻⁷ g m⁻¹ h⁻¹ Pa⁻¹). Among them, RC-ACNC showed the highest log reduction against <em>Escherichia coli</em> (0.83 ± 0.06) and <em>Staphylococcus aureus</em> (0.69 ± 0.04) after 5 min contact, respectively, indicating the important role of attractive force in fast eliminating bacteria upon contact. It was worth noting that, during the meat preservation test, all three CNC-coated RC films exhibited a similar 0.4 log reduction of bacteria after day 4, likely due to the same physical attachment with an extended contact time. Therefore, the construction of chevaux-de-frise nanostructure from CNC on food packaging provides a sustainable strategy to contribute to preventing bacterial growth.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"46 ","pages":"Article 101379"},"PeriodicalIF":8.5,"publicationDate":"2024-10-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142532411","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":"Sustainable plasma-polymerized poly(ethylene glycol)-like coatings with nitrogen-rich functionalities for antibacterial food packaging applications","authors":"Maryam Zabihzadeh Khajavi ,&nbsp;Anton Nikiforov ,&nbsp;Rino Morent ,&nbsp;Frank Devlieghere ,&nbsp;Peter Ragaert ,&nbsp;Nathalie De Geyter","doi":"10.1016/j.fpsl.2024.101371","DOIUrl":"10.1016/j.fpsl.2024.101371","url":null,"abstract":"<div><div>Currently, there is a rising interest in the advancement of antibacterial polymer-based food packaging materials, with the goal of enhancing the longevity of packaged food items. The industry is actively seeking environmentally friendly and straightforward techniques for creating the necessary polymeric films with advanced functionality. In line with this, the current study is centered on the fabrication of antibacterial PEG-like coatings that are enriched with nitrogen-containing groups. This is achieved through an aerosol-assisted atmospheric pressure plasma polymerization technique using tri(ethylene glycol) divinyl ether as precursor. To attain this, nozzles with various geometries were employed at the periphery of the plasma head. This nozzle arrangement was instrumental in altering the deposition process and controlling the duration for which the monomer remains within the plasma. As a result, the incorporation of nitrogen-containing functional groups could be achieved directly during PEG plasma polymerization. The findings clearly demonstrate that the use of nozzles exerts a critical influence in shaping the physicochemical properties of the deposited PEG-like coatings. This influence arises from alterations in gas dynamics and residence time of monomer in plasma. By optimizing the monomer residence time, it becomes possible to produce smooth and conformal coatings that exhibit high hydrophilicity, retain PEG functionality, and contain nitrogen-containing functional groups. These latter coatings have demonstrated remarkable antimicrobial activity against <em>E. coli</em> (resulting in a 4.8 log reduction) and <em>S. aureus</em> (with a 2.1 log reduction), primarily due to the existence of nitrogen-rich functionalities on the coating surface. Plasma-polymerized PEG coatings with nitrogen-rich functionalities show promise as effective antimicrobial films for food packaging applications.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"46 ","pages":"Article 101371"},"PeriodicalIF":8.5,"publicationDate":"2024-10-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142532410","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":"Wine bottle overcapping wax: An aesthetic or functional element?","authors":"María Ureña ,&nbsp;Julie Chanut ,&nbsp;Vincent Bottreau ,&nbsp;Jean-Pierre Bellat ,&nbsp;Régis D. Gougeon ,&nbsp;Aurélie Lagorce ,&nbsp;Thomas Karbowiak","doi":"10.1016/j.fpsl.2024.101367","DOIUrl":"10.1016/j.fpsl.2024.101367","url":null,"abstract":"<div><div>Archaeological findings indicate that waxes and resins have been used for millennia as sealants to preserve bottled wine. Their use is largely linked to the belief that they limit the exposure of wine to oxygen. However, despite this historical use, the exact role of waxes and resins in limiting oxygen transfer has rarely been studied and even less so considering their ability to serve as overcapping materials to protect food and beverages. Hence, the present work investigated the effect of the presence of waxes/resins as overcapping materials and their impact on oxygen transfer through bottles corked with cork-based stoppers over a 1-year period of storage. The results demonstrated that waxes and resins have oxygen barrier properties which differ according to their chemical composition. For their application as overcapping materials, whatever the type of stopper considered, if the stopper has a lower permeability to oxygen than the wax and a surface treatment that effectively limits the transfer at the glass/cork interface, the wax will play a more aesthetic than functional role.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"46 ","pages":"Article 101367"},"PeriodicalIF":8.5,"publicationDate":"2024-10-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142532409","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":"Smart chitosan films as intelligent food packaging: An approach to monitoring food freshness and biomarkers","authors":"Shuva Bhowmik ,&nbsp;Dominic Agyei ,&nbsp;Azam Ali","doi":"10.1016/j.fpsl.2024.101370","DOIUrl":"10.1016/j.fpsl.2024.101370","url":null,"abstract":"<div><div>Food quality and freshness deterioration are global concerns during the packaging, distribution, and storage of perishable food items such as fish, meat, seafood, milk, fruits, and vegetables. Using smart packaging films to monitor food freshness biomarkers in real time can assist customers in making purchasing decisions. Recently, interest has risen in using smart chitosan films in intelligent packaging technologies to monitor food quality and safety. This review provides a thorough analysis of the mechanisms underlying the monitoring of food freshness biomarkers, the production of smart chitosan film, the integration of sense-active compounds, the biodegradation patterns, cytotoxicity and safety concerns, and the significant challenges to sustainable implementation. Several sense-active compounds from plant extracts, including anthocyanins, alizarin, betalains, and curcumin, have been employed to fabricate smart chitosan films. The most common freshness biomarkers: ammonia, pH, total volatile basic nitrogen (TVBN), and thiobarbituric acid reactive substances (TBARS), are considered for assessing fish, meat, and milk quality using smart chitosan films. However, the responsive nature of the film to different freshness biomarkers depends on the sources and type of sense-active compounds incorporated in the film. Therefore, further research on smart chitosan films and their combination with other sense-active compounds or a combination of existing sense-active compounds at different concentrations is needed for sustainable application in the intelligent food packaging industry.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"46 ","pages":"Article 101370"},"PeriodicalIF":8.5,"publicationDate":"2024-10-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142445589","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":"Bandgap-level engineered photodynamic antibacterial film with boosting ROS production for long-term fruit preservation","authors":"Bangfeng Fu ,&nbsp;Liang Zhang ,&nbsp;Peng Zhao ,&nbsp;Weijie Gong ,&nbsp;Linpin Luo ,&nbsp;Bingzhi Li ,&nbsp;Xiaoyue Yue ,&nbsp;Jianlong Wang ,&nbsp;Yiping Chen","doi":"10.1016/j.fpsl.2024.101366","DOIUrl":"10.1016/j.fpsl.2024.101366","url":null,"abstract":"<div><div>The growing demands for fruit preservation have inspired researchers to concentrate on developing advanced food packaging films with sustained and efficient antimicrobial properties. Herein, a visible light-powered photodynamic antimicrobial packaging system with enhanced reactive oxygen species (ROS) production capability (Bi/BiOI_1-x-CS) was developed by demand-driven engineering of the bandgap structure of the photo-responsive filler (Bi/BiOI_1-x) and the ingenious selection of chitosan matrix (CS) with bacteria capture and killing capabilities. This film displayed excellent photocatalytic killing performance against <em>Staphylococcus aureus</em> (<em>S. aureus</em>) and <em>Escherichia coli</em> (<em>E. coli</em>) under the visible light, with the bactericidal efficiency up to 99.36 % and 99.54 %, respectively. The enhancement stemmed from the reasonable optimization of the following two aspects: (i) The iodine defects and lateral modification of pure bismuth jointly optimized the electronic band structure of BiOI and significantly boosted the ROS production level, and (ii) The capturing characteristic of CS on bacteria might shorten the diffusion distance between ROS and bacteria, thus further amplifying the bactericidal effect of ROS. As a result, the as-prepared Bi/BiOI^0.20_1-x-CS film (0.20 shows the Bi/BiOI_1-x amount in film solution) exhibited enhanced preservation ability, significantly extending the shelf life of kumquats from 18 to 27 days. Meanwhile, the introduction of Bi/BiOI_1-x successfully promoted the mechanical properties, ultraviolet-barrier performance, and hydrophobicity of CS film. The enhancement of comprehensive performance underscores the potential application of Bi/BiOI_1-x-CS film in the field of fruit preservation.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"46 ","pages":"Article 101366"},"PeriodicalIF":8.5,"publicationDate":"2024-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142441430","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":"Superior hydrophobicity of pomelo peel film: Impact of silane integration","authors":"Nardrapee Karuna ,&nbsp;Natnaree Arssanasuwan ,&nbsp;Pongsakorn Nuchanong ,&nbsp;Montree Udomchawee ,&nbsp;Peerawan Pimpa ,&nbsp;Naphatson Chantakhat ,&nbsp;Romnarlin Pattanamongkol ,&nbsp;Supakij Suttiruengwong","doi":"10.1016/j.fpsl.2024.101369","DOIUrl":"10.1016/j.fpsl.2024.101369","url":null,"abstract":"<div><div>This study aimed to develop a film from pomelo peel (PP) to enhance its hydrophobic properties for potential use as a hydrophobic laminated layer in single-use packaging applications. The optimal ratio of 2 % PP and 4 % glycerol of PP weight film yielded the most favorable mechanical properties for the film, as demonstrated by the maximum tensile strength recorded at 11.36 ± 1.54 MPa and a Young's modulus of 143.75 MPa. Additionally, the film was further enhanced by incorporating various additives, including maleic anhydride, lignin, N-(2-aminoethyl)-3-aminopropyltrimethoxysilane (AEAPTMS), and aminopropyltrimethoxysilane (APTMS), at concentrations of 1 % and 3 % (w/w) to the PP powder. The additives were incorporated into the bulk solution to form a dispersion during the film grafting process. Notably, the addition of 1 % AEAPTMS achieved the highest water contact angle (123°) and the slowest rate of water absorption. Fourier transform infrared spectroscopy (FTIR) analysis revealed that the increased hydrophobicity was due to the reduced presence of O–H functional groups available for water interaction. TGA and DTG confirmed the interaction between the additives and the PP film. SEM/EDS images revealed a surface and cross-section with a smooth, glossy, concrete-like appearance when lignin and both silane supplements were present. Adding 1 % AEAPTMS to the base pomelo peel film proved to be the most effective and straightforward method for enhancing hydrophobicity without sacrificing the film’s mechanical strength.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"46 ","pages":"Article 101369"},"PeriodicalIF":8.5,"publicationDate":"2024-10-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142432877","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":"Towards sustainable food packaging: Optimization of suitable sorbitan surfactant for the development of PLA-based antifog film","authors":"Pallivathukkal Raju Aksalamol ,&nbsp;Johnsy George ,&nbsp;Mahammad Riyaz Guthige ,&nbsp;Muhammed Navaf ,&nbsp;Kappat Valiyapeediyekkal Sunooj ,&nbsp;Ranganathan Kumar ,&nbsp;Anil Dutt Semwal","doi":"10.1016/j.fpsl.2024.101368","DOIUrl":"10.1016/j.fpsl.2024.101368","url":null,"abstract":"<div><div>The demand for sustainable and biodegradable materials for food packaging applications is on the rise due to the environmental issues caused by plastic pollution. Sustainability and compostability, coupled with transparency and film-forming ability, make polylactic acid (PLA) a suitable material for antifog film applications. However, large-scale use of PLA as antifog film remains a challenge due to its inability to prevent the formation of water droplets on its surface. Here, we attempt to overcome this issue by blending PLA with a suitable sorbitan-based non-ionic surfactant, which increases its surface-free energy and wettability. Among various sorbitan-based surfactants, sorbitan monopalmitate (Span 40) was found to be more efficient in promoting good wetting and, thereby, preventing the formation of foggy droplets. The additive concentration and extrusion film-blowing parameters for PLA were optimized. The increase in surface free energy of these films was confirmed by measuring contact angle and fog testing. The results revealed that the incorporation of Span 40 significantly improved the antifogging performance of PLA films without affecting transparency, making them suitable for environmentally friendly antifog film applications. The findings presented here could pave the way for developing and commercializing PLA-based antifog films without any additional coating or surface modification requirements.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"46 ","pages":"Article 101368"},"PeriodicalIF":8.5,"publicationDate":"2024-10-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142432876","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":"Carboxymethyl cellulose based edible nanocomposite coating with tunable functionalities and the application on the preservation of postharvest Satsuma mandarin fruit","authors":"Chang-Qing Ruan ,&nbsp;Minzi Zhao ,&nbsp;Wenyu Zhang ,&nbsp;Kaifang Zeng","doi":"10.1016/j.fpsl.2024.101364","DOIUrl":"10.1016/j.fpsl.2024.101364","url":null,"abstract":"<div><div>This study introduces an innovative carboxymethyl cellulose (CMC)-based edible nanocomposite coating, with two-dimensional layered double hydroxide nanosheets (2D LDH-NSs) and shellac, engineered to address challenges in fruit preservation. The synergistic integration of shellac and LDH-NS into the CMC matrix is strategically designed with tunable functionalities, encompassing wettability, gas barrier, and tensile properties. Our findings reveal that incorporating shellac and LDH-NS significantly improves the coating's wettability on the mandarin fruit surface, thus bolstering its adherence and uniformity, alongside enhancing its water vapor barrier efficacy and influencing the oxygen permeability. The application of this novel edible nanocomposite coating on Satsuma mandarin (<em>Citrus unshiu</em> Marc.) fruits has yielded promising outcomes in prolonging postharvest shelf life while preserving essential quality attributes, including peel surface morphology, weight loss, hardness, color retention, and nutritional values. Our work signifies a significant leap forward for the edible coating technology and bolsters the postharvest preservation of perishable fruits.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"46 ","pages":"Article 101364"},"PeriodicalIF":8.5,"publicationDate":"2024-10-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142426056","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}