Food Packaging and Shelf Life最新文献

{"title":"Eco-friendly mixed-metal MOF embedded in PVA-based packaging films for ethylene adsorption and enhancing fresh produce shelf-life","authors":"Amir Kazemi ,&nbsp;Mohammad Mohammadi ,&nbsp;Mahyar Ashourzadeh Pordsari ,&nbsp;Mohsen Tamtaji ,&nbsp;Hasan Baesmat ,&nbsp;Saber Keshavarz ,&nbsp;Fateme Zeinali ,&nbsp;Faranak Manteghi ,&nbsp;Mohammad Fasihi ,&nbsp;Ahad Ghaemi ,&nbsp;Sohrab Rohani ,&nbsp;William A. Goddard III","doi":"10.1016/j.fpsl.2025.101517","DOIUrl":"10.1016/j.fpsl.2025.101517","url":null,"abstract":"<div><div>This study aims to investigate the integration of MOF materials into packaging films to improve their functional properties, prolong the shelf life of fresh produce, and minimize economic losses caused by post-harvest spoilage. Ethylene plays a significant role in accelerating the aging and spoilage of fruits and vegetables, creating a demand for advanced food packaging systems capable of scavenging ethylene without external activation. This study introduces an eco-friendly ethylene scavenger based on mixed-metal MOF-74, synthesized via a green method that replaces toxic solvents with sustainable alternatives. The optimized G-CuZnMOF-74, with a 2:1 Cu/Zn ratio, exhibited an exceptional ethylene adsorption capacity of 5.26 mmol/g at 25 °C and 110 kPa. Theoretical calculations confirmed enhanced ethylene binding, with an adsorption energy of <span><math><mrow><mo>∆</mo><msub><mrow><mi>E</mi></mrow><mrow><msub><mrow><msub><mrow><mi>C</mi></mrow><mrow><mn>2</mn></mrow></msub><mi>H</mi></mrow><mrow><mn>4</mn></mrow></msub></mrow></msub><mo>=</mo><mo>−</mo><mn>0.42</mn><mi>eV</mi></mrow></math></span> surpassing single-metal MOF-74. To integrate this high-performance material into a functional packaging solution, G-CuZnMOF-74 was embedded in a PVA-based packaging film (PVA-PEG/G-CuZnMOF-74). This film significantly reduced ethylene-induced ripening in green bananas, maintaining over 60 % of their initial firmness and minimizing weight loss and browning over 20 days at 25 °C. Additionally, the inclusion of G-CuZnMOF-74 enhanced the film's tensile strength from 27.82 MPa to 40.66 MPa and improved its water vapor barrier properties by 23 % (p &lt; 0.05), contributing to its durability and protective performance.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"49 ","pages":"Article 101517"},"PeriodicalIF":8.5,"publicationDate":"2025-05-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144106894","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":"Technological advancements in zein-based nano-colloids: Current emerging trends in sustainable packaging and their potential in enhancing shelf-life of fresh fruits","authors":"Jawad Ashraf ,&nbsp;Nadia Ismail ,&nbsp;Tabussam Tufail ,&nbsp;Jiyao Zhang ,&nbsp;Jin Chen ,&nbsp;Abdur Rehman ,&nbsp;Zahoor Ahmed ,&nbsp;Bin Xu","doi":"10.1016/j.fpsl.2025.101523","DOIUrl":"10.1016/j.fpsl.2025.101523","url":null,"abstract":"<div><div>The global issue of food loss in the fruit supply chain has gained significant attention due to the limited shelf life of perishable fruits, which are known for their high nutritional value and health benefits. Nano-colloids (NCS) have emerged as a cutting-edge technology for preserving the nutritional quality and freshness of fruits. Zein, a maize industrial byproduct, has drawn interest from several researchers due to its remarkable biocompatibility and biodegradability for film development. Zein-based NCS (ZNCS) have a wide range of applications, including fruit preservation and biomedical uses. ZNCS-based sustainable packaging offers eco-friendly and easily biodegradable alternative to traditional fruit packaging, thereby reducing plastic waste pollution. This review highlights the use of ZNCS for encapsulating and safely releasing bioactive agents such as antimicrobials, vitamins, flavors, and antioxidants in fruit preservation. This article delves into the study of ZNCS, nanoscale fiber characterization, coacervates, particles, emulsions, composites, functionalization with bioactive compounds, and their incorporation into sustainable fruit packaging material. Furthermore, it explores the process through which ZNCS interact with fruit surfaces, enhancing their ability to protect from environmental factors and fruit damage. This study also provides a comprehensive analysis of the environmental impact, regulatory concerns, and future prospects for ZNCS in fruit industries. Conclusively, this review encourages further research on the use of ZNCS in the fruit industry, providing a comprehensive understanding of their potential and limitations, and exploring sustainable and effective fruit packaging strategies.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"49 ","pages":"Article 101523"},"PeriodicalIF":8.5,"publicationDate":"2025-05-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144106895","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":"Film-forming mechanism of blueberry anthocyanin-added soybean isolate protein-based biodegradable packaging film and its application in edible mushroom preservation","authors":"Xinyue Wang ,&nbsp;Yanan Guo ,&nbsp;Meng Yuan ,&nbsp;Yichang Wang ,&nbsp;Daoying Wang ,&nbsp;Zengwang Guo ,&nbsp;Zhongjiang Wang","doi":"10.1016/j.fpsl.2025.101525","DOIUrl":"10.1016/j.fpsl.2025.101525","url":null,"abstract":"<div><div>This study aimed at preparing and characterizing soybean isolate protein (SPI)-based edible composite films with and without blueberry anthocyanin (BA). The characterization of the film-forming solution showed that BA effectively combined with SPI to enhance the stability of the solution. The results of electron microscopy and spectroscopy indicated that BA could be evenly distributed and formed hydrogen bonds with the matrix. When the BA concentration was 0.08 %, the tensile strength (TS) and elongation at break (EAB) of the films were the best. The inclusion of BA also enhanced the film water vapor barrier and oxidation resistance. The thermal stability analysis experiment showed that the addition of BA had improved on the thermal stability of the films. Thermogravimetric analysis showed that the addition of BA improved the thermal stability of the films. In food preservation experiments, the application of SPI film containing 0.08 % BA also significantly inhibited mushroom spoilage and prolonged food shelf life. The study results offer a theoretical foundation and data support for the advancement of multifunctional edible biopackaging materials.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"49 ","pages":"Article 101525"},"PeriodicalIF":8.5,"publicationDate":"2025-05-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144099873","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":"Novel pH-sensitive organic ligand-based luminescent MOFs modified CMC-Na/SA films for real-time monitoring of fruit freshness","authors":"Zhepeng Zhang ,&nbsp;Chen Wang ,&nbsp;Heera Jayan ,&nbsp;Mingjie Gao ,&nbsp;Hesham R. El-Seedi ,&nbsp;Xiaobo Zou ,&nbsp;Zhiming Guo","doi":"10.1016/j.fpsl.2025.101521","DOIUrl":"10.1016/j.fpsl.2025.101521","url":null,"abstract":"<div><div>Intelligent packaging films have been employed for the monitoring of food freshness. However, the limitations of this strategy encompass the restricted comprehensive performance of the packaging materials and the diminished visual response accuracy, which further curtail its broader application. Herein, the synthesis of nano-metal organic frameworks (MOFs) via the solvothermal method was accompanied by the examination of their structural and morphological attributes, alongside an investigation into their optical properties. The europium (Eu)-based MOFs were selected to serve as the fluorescence background signal, while the amino- and hydroxyl- functionalized Eu-MOFs were utilized as pH-responsive signals. Subsequently, the MOFs nanomaterials were embedded into a blended matrix of sodium carboxymethyl cellulose (CMC-Na) and sodium alginate (SA) substrate to fabricate a CO₂-responsive packaging film. The integration of luminescent MOFs into the film substrate resulted in a multitude of advantageous characteristics, such as excellent hydrophobicity and water resistance, enhanced mechanical properties, and augmented thermal stability. Especially, the MOFs-based composite film demonstrated improved UV–vis barrier capability, superior migration resistance of the MOF indicators, and remarkable time-temperature stability. Lastly, a significant linear correlation (R² = 0.9829 and 0.9865) was established using a smartphone application to demonstrate the relationship between the <em>S</em>_<em>RGB</em>-values of MOFs-based films and physicochemical characteristics (hardness and total soluble solids (TSS)) of fresh-cut Narcissus mangoes at 4 ℃, respectively. Therefore, the smartphone-based digital sensing platform pioneers a novel approach for the on-site rapid quantitative assessment of fresh-cut fruit freshness, which holds considerable significance for improving accuracy and convenience in the field of intelligent packaging.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"49 ","pages":"Article 101521"},"PeriodicalIF":8.5,"publicationDate":"2025-05-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144090426","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":"Design and characterization of a multifunctional Ag/Ag(I)-coated olive stone material for enhanced preservation and antibacterial protection","authors":"Arantxa Forte-Castro ,&nbsp;Juana M. Pérez ,&nbsp;Miguel A. Domene ,&nbsp;Karina Ovejero-Paredes ,&nbsp;Marco Filice ,&nbsp;Ignacio Fernández","doi":"10.1016/j.fpsl.2025.101526","DOIUrl":"10.1016/j.fpsl.2025.101526","url":null,"abstract":"<div><div>A novel method has been developed for the functionalization of olive stone (OS) using (3-mercaptopropyl)trimethoxysilane (MPTMS), enabling the efficient immobilization of Ag/Ag₂O nanoparticles in a 3:2 ratio. The resulting multifunctional material, OS@MPTMS@Ag, was comprehensively characterized using a wide range of techniques, including X-ray fluorescence (XRF), X-ray diffraction (XRD), X-ray photoelectron spectroscopy (XPS), high-resolution transmission electron microscopy (HRTEM), field-emission scanning electron microscopy with energy-dispersive X-ray spectroscopy (FESEM-EDX), thermogravimetric analysis (TGA), Karl Fischer titration, electrophoretic mobility, mercury porosimetry, nitrogen adsorption isotherms, and Brunauer–Emmett–Teller (BET) surface area analysis. This new biomaterial was evaluated in the context of postharvest preservation, where it demonstrated effective ethylene adsorption capacity. Its application to fresh produce delayed ripening by reducing weight loss, limiting color changes, and preserving firmness. In addition, OS@MPTMS@Ag exhibited notable antimicrobial activity, inhibiting the growth of both Gram-negative <em>Escherichia coli</em> and Gram-positive <em>Staphylococcus aureus</em>.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"49 ","pages":"Article 101526"},"PeriodicalIF":8.5,"publicationDate":"2025-05-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144099872","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":"Development of MOF and Cleome Gynandra infused guar gum film: A high- performance antibacterial and antioxidant packaging solution for fruits shelf life extension","authors":"P. Ananthi,&nbsp;K. Hemkumar,&nbsp;Anitha Pius","doi":"10.1016/j.fpsl.2025.101522","DOIUrl":"10.1016/j.fpsl.2025.101522","url":null,"abstract":"<div><div>This study presents the development of nanocomposite films based on guar gum, reinforced with <em>Cleome gynandra</em> extract (CGE) and imidazole-linked nickel-based metal-organic frameworks (INM), for antibacterial and antioxidant food packaging. The integration of INM significantly improved the film’s tensile strength, water vapor barrier properties, and UV shielding capabilities. Additionally, the combined presence of CGE and INM imparted exceptional antioxidant activity, achieving 93 % efficacy against 2,2-diphenyl-1-picrylhydrazyl (DPPH) radicals. The antibacterial effectiveness of the composite film was evident against foodborne pathogens, exhibiting inhibition zones of 1.5 cm for Gram-negative <em>E. coli</em> and 1.8 cm for Gram-positive <em>S. aureus</em>. Moreover, the composite film effectively suppressed microbial proliferation on fruit surfaces, minimized water loss, and significantly prolonged the shelf life of strawberries to 11 days. These results highlight the promising potential of this innovative nanocomposite film for sustainable food packaging applications.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"49 ","pages":"Article 101522"},"PeriodicalIF":8.5,"publicationDate":"2025-05-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144090425","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":"Development of a gelatin/hyaluronic acid antimicrobial food pad containing the polyvalent bacteriophage STK8t","authors":"Hani Ji,&nbsp;Yoonjee Chang","doi":"10.1016/j.fpsl.2025.101516","DOIUrl":"10.1016/j.fpsl.2025.101516","url":null,"abstract":"<div><div>Foodborne pathogens such as <em>Salmonella</em>, <em>Escherichia coli</em>, <em>Shigella</em>, and <em>Klebsiella</em> pose considerable challenges to meat products. Current control methods involving chemicals and antibiotics raise concerns because of their potential effects on health and the environment, as well as the risk of antibiotic-resistant bacteria. To address this, we aimed to develop an antimicrobial film with enhanced absorption properties by incorporating a polyvalent bacteriophage (phage) into a gelatin/hyaluronic acid film. In this study, we isolated a polyvalent phage named STK8t and used it as an alternative biocontrol agent for food. Notably, it exhibited a potent lytic activity against <em>Salmonella</em>, <em>E</em>. <em>coli</em>, <em>Shigella</em>, and <em>Klebsiella</em>, showing its polyvalent properties with a wide host range. It showed a rapid antibacterial activity against <em>S</em>. Typhimurium and <em>E</em>. <em>coli</em> within 1 h and sustained a strong antibacterial ability against <em>S</em>. <em>flexneri</em> and <em>K</em>. <em>pneumoniae</em> for more than 11 h. STK8t-containing antibacterial films (GL2HA1) were developed by incorporating 1% (w/v) hyaluronic acid (HA) into 2% (w/v) gelatin (GL). Their swelling rate was significantly higher than that of the single GL film, and stable phage titers were maintained for up to 20 days. The GL2HA1 film strongly reduced the bacterial count of <em>Salmonella</em> by 6-log CFU/mL at 3 h. Additionally, it exhibited a remarkable improvement in beef drip absorption within 5 min compared with a conventional single-GL film. Therefore, these antibacterial systems show potential for broad applications in the food industry.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"49 ","pages":"Article 101516"},"PeriodicalIF":8.5,"publicationDate":"2025-05-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143942190","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":"Novel dual-crosslinked antimicrobial hydrogels of oxidized hyaluronic acid/gelatin grafted with curcumin-Zn2+ complexes for preservation of chilled chicken","authors":"Xutao Mai ,&nbsp;Yuheng Yang ,&nbsp;Daoying Wang ,&nbsp;Weimin Xu ,&nbsp;Zhilan Sun ,&nbsp;Fang Liu","doi":"10.1016/j.fpsl.2025.101519","DOIUrl":"10.1016/j.fpsl.2025.101519","url":null,"abstract":"<div><div>To enhance the solubility and stability of curcumin, a novel double-crosslinked antimicrobial hydrogels OHA/GEL/CUR-Zn(II) was prepared. Curcumin, as a ligand, was complexed with Zn²⁺ to form a stable complex (CUR-Zn(II)), which was grafted to the hydrogel formed by oxidized hyaluronic acid (OHA) and gelatin (GEL) through Schiff base reaction. Fourier transform infrared spectroscopy analysis was employed to determine the formation of Schiff base (C<img>N) between OHA with GEL, as well as the ester bond between OHA with CUR-Zn(II). X-ray diffraction results showed the presence of amorphous peaks in the composite film. The change in crystal structure was probably due to the formation of new hydrogen bonding or chemical bonding between CUR-Zn(II) and OHA/GEL. The incorporation of CUR-Zn(II) complexes into a hydrogel matrix resulted in a significant enhancement of tensile strength (TS) and elongation at break, accompanied by a reduction in water vapor transmission rate. Meanwhile, the hydrogel achieved a bactericidal rate of over 99 % against the predominant spoilage bacteria <em>Escherichia coli</em> and <em>Staphylococcus aureus</em> in chilled chicken meat, extending the shelf life of the chilled chicken meat to over 8 days. Overall, the composite hydrogel enhanced the stability of curcumin by chelating it with Zn²⁺ and increased its solubility by grafting it onto OHA and GEL cross-linked hydrogels, demonstrating significant application potential in food packaging.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"49 ","pages":"Article 101519"},"PeriodicalIF":8.5,"publicationDate":"2025-05-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143935776","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":"Antimicrobial capacity of rare earth-doped ZnO composite coating and its influence on fresh orange shelf life quality","authors":"Yuqin Lei ,&nbsp;Beichen Jiang ,&nbsp;Jingchun Hao ,&nbsp;Hongchao Zhang","doi":"10.1016/j.fpsl.2025.101520","DOIUrl":"10.1016/j.fpsl.2025.101520","url":null,"abstract":"<div><div>Antimicrobial capacity of food grade ZnO particles can be enhanced by doping rare earth (RE) metal or metal oxides. Studies have demonstrated the effectiveness of RE metals to improve antimicrobial actions through ROS generation and photo-catalysis, however, few investigations have been attempted on its antimicrobial applications, such as in food preservation. In this work, we developed a La-Ce-ZnO containing composite coating based on carnauba wax, Tween-80 and oleic acid, and examined its effectiveness against <em>Escherichia coli</em> and <em>Penicillium expansum</em>. The La-Ce-ZnO powder was characterized to be uniform micro-size particles with a red shift in UV-Vis spectra showing the imbedding of RE within the matrix. Results showed that developed coatings can reduce &gt; 2.5 log <em>E. coli</em> attached in vitro. Using fresh Aiyuan 38 orange as model food, significant inhibition against <em>P. expansum</em> and natural microorganisms were also observed, particularly for 2 % inclusion of the RE doped ZnO. Quality evaluation during 25 days storage revealed that coatings did not affect orange weight losses and firmness, whereas caused faster deterioration in color. Additionally, decreased antimicrobial activities and impact on orange quality were more severe when used 4 % La-Ce-ZnO in the composite coating. Findings in this study can be useful to further understand the antimicrobial mechanisms of La, Ce or other RE elements, and expand their potentials in food applications.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"49 ","pages":"Article 101520"},"PeriodicalIF":8.5,"publicationDate":"2025-05-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143928612","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":"Chitosan-pullulan-zein incorporating Artemisia argyi essential oil and TiO2 for the preservation of Phyllanthus emblica fruits: A comparative analysis of coating and film effects","authors":"Peng Liu ,&nbsp;Mengyu Liu ,&nbsp;Yanwen Wu ,&nbsp;Jie Ouyang","doi":"10.1016/j.fpsl.2025.101518","DOIUrl":"10.1016/j.fpsl.2025.101518","url":null,"abstract":"<div><div>This study developed composite packaging films based on chitosan, pullulan, and zein, incorporating TiO₂ nanoparticles and <em>Artemisia argyi</em> essential oil (AEO) as active agents. Compared to the chitosan-pullulan (CP) film, incorporating zein and AEO into the chitosan-pullulan-zein (CPZ)-TiO₂-AEO film effectively reduced water vapor permeability. Additionally, both moisture content and water solubility of the film were significantly decreased, while antioxidant activity was notably enhanced. Coating treatments with CPZ-TiO₂-AEO applied to <em>Phyllanthus emblica</em> fruits reduced the weight loss rate, preserved the levels of titratable acidity and ascorbic acid, and diminished the total phenolic content compared to the control after storage. In contrast, the CPZ-TiO₂-AEO film treatments preserved the freshness and visual quality of fruits more effectively than both the control and coating treatments. The CO₂ release and water vapor release capacities indicated that the fruits subjected to coating treatments exhibited higher respiration and transpiration than those treated with films. The CPZ-TiO₂-AEO film demonstrated superior preservation effects, with a decay rate that was 28 % lower than that of the control and 23 % lower than that of the polyethylene film treatments. Consequently, CPZ-TiO₂-AEO films show substantial potential as packaging materials for preserving fresh produce.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"49 ","pages":"Article 101518"},"PeriodicalIF":8.5,"publicationDate":"2025-05-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143924019","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}