Food Packaging and Shelf Life最新文献_第2页

Behavior and removal of semi-volatile organic compounds during PET mechanical recycling processes

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2025-03-24 DOI: 10.1016/j.fpsl.2025.101480

Liang Yi , Hongjian Miao , Yitong Dong , Lei Zhu , Jingguang Li , Huai-ning Zhong , Dan Li , Jiajia Wu , Hong Zhang , Yue Huang

{"title":"Behavior and removal of semi-volatile organic compounds during PET mechanical recycling processes","authors":"Liang Yi , Hongjian Miao , Yitong Dong , Lei Zhu , Jingguang Li , Huai-ning Zhong , Dan Li , Jiajia Wu , Hong Zhang , Yue Huang","doi":"10.1016/j.fpsl.2025.101480","DOIUrl":"10.1016/j.fpsl.2025.101480","url":null,"abstract":"<div><div>Recycling post-consumer polyethylene terephthalate (PET) for reuse in food contact materials is a current trend in green development. Achieving effective removal of contaminants during the recycling process is crucial for ensuring the quality of recycled PET (rPET). This study utilized gas chromatography coupled with quadrupole time-of-flight mass spectrometry (GC-QTOF-MS) to comprehensively characterize the presence and removal efficiency of semi-volatile organic compounds (SVOCs) in rPET derived from four main recycling stages, including cold-water washing (C-rPET), preliminary decontamination (P-rPET), melt-extrusion step (M-rPET), and the solid state polycondensation step (S-rPET). The results showed that 110, 106, 79, and 70 compounds were tentatively identified in C-rPET, P-rPET, M-rPET, and S-rPET, respectively, and melt-extrusion was the main decontamination stage. To further evaluate the removal efficiency of the recycling process, five surrogates (cyclohexylbenzene, methyl salicylate, methyl stearate, benzophenone, bis(2-ethylhexyl) terephthalate) were selected for the challenge test, and a quantitative method combined accelerated solvent extraction (ASE) with GC-MS/MS was established. The results demonstrate that the recovery process is highly efficient as it effectively removes 97.8 % of bis(2-ethylhexyl) terephthalate and more than 99.5 % of other surrogates. Hierarchical cluster analysis (HCA) was utilized to group compounds according to their intensity distribution during the recovery process to investigate the behavior and fate of detected compounds. Four representative trends were defined along with the corresponding compounds. The above research is helpful for the improvement of recycling processes and provides a complete technical system for the conduct of rPET challenge tests in China.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"49 ","pages":"Article 101480"},"PeriodicalIF":8.5,"publicationDate":"2025-03-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143679675","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

Data driven modelling as a new route to design PLA based materials with improved barrier properties

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2025-03-24 DOI: 10.1016/j.fpsl.2025.101481

Aurore Jullin , Nicolas Hascoët , Francisco Chinesta , Eliane Espuche

引用次数: 0

Use of dual ligands for functional Zn-MOF fabrication for fruit quality monitoring and freshness maintenance

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2025-03-22 DOI: 10.1016/j.fpsl.2025.101483

Ajahar Khan, Zohreh Riahi, Su Jung Hong, Jun Tae Kim, Jong-Whan Rhim

{"title":"Use of dual ligands for functional Zn-MOF fabrication for fruit quality monitoring and freshness maintenance","authors":"Ajahar Khan, Zohreh Riahi, Su Jung Hong, Jun Tae Kim, Jong-Whan Rhim","doi":"10.1016/j.fpsl.2025.101483","DOIUrl":"10.1016/j.fpsl.2025.101483","url":null,"abstract":"<div><div>Functional Zn-based metal-organic frameworks (Zn-MOF) were developed using a dual-ligand approach for active and intelligent packaging applications. The dual-liganded Zn-MOF was prepared using dual ligands of terephthalic acid and resazurin (Zn-MOF@T-R) via a one-pot solvothermal method and characterized by scanning electron microscopy, Fourier transform infrared, and X-ray diffraction analyses. Smart packaging films were prepared by incorporating Zn-MOF@T-R into the binary blend of carrageenan/polyvinyl alcohol (C-P/Zn-MOF@T-R). The composite film inhibited the growth of <em>L. monocytogenes</em>, <em>S. enterica</em>, and <em>S aureus</em> by 100 %, whereas <em>E. coli</em> by 91.6 % after 12 h of incubation. The C-P/Zn-MOF@T-R film also exerted 79.3 % neutralization of ABTS radicals, enhancement in the tensile strength by 46.0 %, and exhibited 73.2 % blocking of UV-B and 66.5 % blocking of UV-A light. The C-P/Zn-MOF@T-R films showed strong colorimetric responses to acetic acid and pH changes, and the color changes of these films with pH changes could successfully track the quality changes of pineapple juice. The C-P/Zn-MOF@T-R film as an active packaging system can reduce microbial spoilage and nutrient loss and extend the shelf life of freshly cut pineapple stored at 4 °C for 12 days. Therefore, the multifunctional properties provided by C-P/Zn-MOF@T-R have the potential for quality monitoring and preservation of pineapple.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"49 ","pages":"Article 101483"},"PeriodicalIF":8.5,"publicationDate":"2025-03-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143679676","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

Eugenol-loaded functionalized TiO₂-reinforced chitosan-guar gum-based films with photocatalytic sterilization for active food packaging application

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2025-03-19 DOI: 10.1016/j.fpsl.2025.101477

Sonali Mohanty, Subhankar Paul

{"title":"Eugenol-loaded functionalized TiO₂-reinforced chitosan-guar gum-based films with photocatalytic sterilization for active food packaging application","authors":"Sonali Mohanty, Subhankar Paul","doi":"10.1016/j.fpsl.2025.101477","DOIUrl":"10.1016/j.fpsl.2025.101477","url":null,"abstract":"<div><div>A biodegradable food packaging film was fabricated using nano ZnO/Nitrogen-Doped nano TiO₂ and Eugenol composite (ZTE), by incorporating different concentrations of ZTE into chitosan guargum (CG/ZTE) films. Compared to pure CG films, the nanocomposite films showed improved tensile strength, thermal stability, moisture resistance, and excellent UV shielding properties. In normal condition, the composite film exhibited excellent antibacterial activity in multiple bacterial strains such as <em>E. coli</em>, <em>P. aeruginosa</em>, <em>S. aureus</em> and <em>B. subtilis</em>. However, when irradiated under 450 nm visible light, the films showed strong antibacterial activity against <em>S. aureus</em> and <em>E. coli</em> within 30 min via photo-catalytically produced reactive oxygen species (•OH). The nanocomposite film inhibited biofilm formation by over 94 % against <em>S. aureus</em> and 88 % against <em>E. coli</em> within 72 h. The shelf-life of wrapped chicken fillets in CG/ZTE films was extended to 12 days when sterilized under visible light, compared to 6 days for unwrapped fillets. The weight loss of the composite film was more than 50 % in soil within 30 days. It showed excellent biocompatibility with L929 cells, making them suitable for food contact applications. Therefore, the composite film possessed all the desired features to be considered an active biodegradable food packaging material for industrial use.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"49 ","pages":"Article 101477"},"PeriodicalIF":8.5,"publicationDate":"2025-03-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143679797","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

Alkaline environment-dependent and moisture-activated catechu/guar gum coated oxygen scavenging labels for active food packaging

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2025-03-18 DOI: 10.1016/j.fpsl.2025.101478

Prachi Jain , Konala Akhila , Bhushan Meshram , Suman Singh , Kirtiraj K. Gaikwad

{"title":"Alkaline environment-dependent and moisture-activated catechu/guar gum coated oxygen scavenging labels for active food packaging","authors":"Prachi Jain , Konala Akhila , Bhushan Meshram , Suman Singh , Kirtiraj K. Gaikwad","doi":"10.1016/j.fpsl.2025.101478","DOIUrl":"10.1016/j.fpsl.2025.101478","url":null,"abstract":"<div><div>In this study, an <em>Acacia catechu</em> (AC), sodium carbonate (NC), and guar gum (GG) based oxygen scavenging coated label with moisture activation was developed. The labels were prepared with different AC/NC ratios (1:1, 2:1, 3:1, 4:1, and 1:0, w/w) while maintaining a constant 1 % (w/v) concentration of guar gum across all samples and assessed for scavenging capabilities for 30 days at different temperatures (5℃, 25℃, and 40 ℃). Chemical changes during the scavenging reaction were observed through Fourier transform infrared spectroscopy. Additionally, rheological, morphological, and rub resistance properties were evaluated. The AC/NC-4:1 label demonstrated the highest oxygen scavenging capacity and rate of 3.12 ± 0.17 mL O<sub>2</sub>/g and 0.1 mL O<sub>2</sub>/(g day); 4.83 mL O<sub>2</sub>/g and 0.13 mL O<sub>2</sub>/(g day) at 25 ºC and 40 ºC respectively with no oxygen scavenging activity at 5 ºC. The AC/NC-4:1 formulation also yielded the highest catechin mass (5.906 mg gallic acid equivalent) via total phenolic content (TPC) analysis. In conclusion, the AC/NC-GG composition holds significant potential for developing oxygen-scavenging coated labels for active food packaging applications.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"49 ","pages":"Article 101478"},"PeriodicalIF":8.5,"publicationDate":"2025-03-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143641872","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

Paperboard-box storage filled with various food items – Migration studies on mineral oil hydrocarbons

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2025-03-18 DOI: 10.1016/j.fpsl.2025.101469

Romy Fengler , Ludwig Gruber

引用次数: 0

Application of argon cold plasma on active polybutylene succinate and thermoplastic cassava starch film with Makwaen essential oil to improve shelf-life of pork sausage

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2025-03-17 DOI: 10.1016/j.fpsl.2025.101470

Sudarut Nadon , Kittisak Jantanasakulwong , Pornchai Ratchtanapun , Noppol Leksawasdi , Idris Kaida Zubairu , Mohsen Gavahian , Sneh Punia Bangar , Amin Mousavi Khaneghah , Yuthana Phimolsiripol

{"title":"Application of argon cold plasma on active polybutylene succinate and thermoplastic cassava starch film with Makwaen essential oil to improve shelf-life of pork sausage","authors":"Sudarut Nadon , Kittisak Jantanasakulwong , Pornchai Ratchtanapun , Noppol Leksawasdi , Idris Kaida Zubairu , Mohsen Gavahian , Sneh Punia Bangar , Amin Mousavi Khaneghah , Yuthana Phimolsiripol","doi":"10.1016/j.fpsl.2025.101470","DOIUrl":"10.1016/j.fpsl.2025.101470","url":null,"abstract":"<div><div>This research aimed to enhance the properties of a biodegradable film made from polybutylene succinate and thermoplastic starch, using an Argon cold plasma (Ar-CP) treatment followed by coating with Makwaen pepper extract (ME) to extend the shelf-life of cooked pork sausages. The ratio of polybutylene succinate and thermoplastic starch was 80:20 w/w, produced by blown film extrusion, which was assessed and treated using non-thermal plasma. Cold plasma's optimal condition was 120 W for 15 s, resulting in the film’s higher tensile strength of 21.16 MPa and elongation of 293 % than untreated film. The roughness of the surface measured by the atomic force microscope was increased after cold plasma treatment. The hydrophilic characteristic was enhanced due to a greater homogeneous surface structure as detected by scanning electron microscopy and evidenced by a decreased contact angle. When applied with 80 % ME, the plasma-treated film had a higher adhesion ion, tensile strength of 19.84 MPa, and elongation of 244 %. After plasma treatment, the water vapor transmission rate remained unchanged (0.035 g.mm/cm<sup>2</sup>.day.mmHg). Pork sausages packed with this film and stored at 25ºC had an extended shelf-life of 72 h and reduced thiobarbituric acid reactive substances and total bacterial count compared to the control. Ar-CP treatment combined with ME coating significantly improved the biodegradable film's mechanical properties and surface characteristics, extended the shelf-life of cooked pork sausages, and enhanced preservation quality. This research improves biodegradable films' performance, extends food shelf-life, and provides innovative solutions for applying packaging materials, contributing to sustainable food production and improved nutrition.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"49 ","pages":"Article 101470"},"PeriodicalIF":8.5,"publicationDate":"2025-03-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143636693","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

Development of aerogel absorbent pads based on plasma-treated citrus pectin/chitosan for chilled pork preservation

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2025-03-15 DOI: 10.1016/j.fpsl.2025.101474

Chao-Kai Chang , Pei-Lian Wu , Sheng-Yen Tsai , Mohsen Gavahian , Shella Permatasari Santoso , Kuan-Chen Cheng , Chang-Wei Hsieh

{"title":"Development of aerogel absorbent pads based on plasma-treated citrus pectin/chitosan for chilled pork preservation","authors":"Chao-Kai Chang , Pei-Lian Wu , Sheng-Yen Tsai , Mohsen Gavahian , Shella Permatasari Santoso , Kuan-Chen Cheng , Chang-Wei Hsieh","doi":"10.1016/j.fpsl.2025.101474","DOIUrl":"10.1016/j.fpsl.2025.101474","url":null,"abstract":"<div><div>This study examined the effects of nitrogen and air plasma-modified pectin on its water absorption performance and developed an environmentally friendly absorbent pad for preserving chilled pork through the cross-linking of pectin and chitosan. It has been shown that the treatment duration of air and nitrogen plasma modifies the pectin structure. Specifically, nitrogen plasma treatment for 90 seconds significantly reduces the DE of pectin and increases its hydroxyl, carboxyl, and uronic acid content, thereby enhancing pectin's solubility and hydration capacity. Additionally, the aerogel formed from nitrogen plasma-modified pectin and chitosan exhibits a denser pore size distribution compared to air plasma-modified pectin. Adsorption curve results indicate that nitrogen plasma-treated pectin increases the aerogel's swelling rate by 61.65 % and adsorption rate by 28.33 %. In summary, the aerogel modified with nitrogen plasma-treated pectin effectively reduces TVBN levels in pork during a 12-day storage period, maintaining them below 15 mg/100 g, while the control group's TVBN exceeded this level by the 8th day. This study examines the structural effects of different gas plasma modifications on pectin and explores the feasibility of using chitosan-synthesized aerogels as bioabsorbent pads for meat preservation.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"49 ","pages":"Article 101474"},"PeriodicalIF":8.5,"publicationDate":"2025-03-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143631913","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

Tannic acid-FeIII coated nanoparticles into Carboxymethyl chitosan/Pullulan polysaccharide films: Physicochemical, sustained release and antimicrobial properties

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2025-03-14 DOI: 10.1016/j.fpsl.2025.101476

Pengcheng Zhao, Weiwei Li, Fang Zhang, Xianghong Meng, Bingjie Liu

{"title":"Tannic acid-FeIII coated nanoparticles into Carboxymethyl chitosan/Pullulan polysaccharide films: Physicochemical, sustained release and antimicrobial properties","authors":"Pengcheng Zhao, Weiwei Li, Fang Zhang, Xianghong Meng, Bingjie Liu","doi":"10.1016/j.fpsl.2025.101476","DOIUrl":"10.1016/j.fpsl.2025.101476","url":null,"abstract":"<div><div>This study aimed to investigate the impact of tannic acid-Fe<sup>III</sup>, a metallophenolic network (MPN), coated <em>Litsea cubeba</em> essential oil pectin-polylysine nanoparticles (MPN@PP-LNPs), on the properties of carboxymethyl chitosan/pullulan polysaccharide composite films (CC/PP films) prepared under acidic conditions. The CC/PP films were prepared at an optimal pH, and the physical, antioxidant, and antimicrobial properties were investigated with varying amounts of MPN@PP-LNPs. The results showed that a 9 % incorporation significantly enhanced the tensile strength (TS) and elongation at break (EB) of MPN-CC/PP films by 35.88 % and 26.5 %, respectively, and reduced the water vapor permeability (WVP) by 46 %, thereby, improving the water vapor barrier property. Additionally, it markedly enhanced the antimicrobial and antioxidant capabilities, effectively inhibiting <em>E. coli</em> and <em>S. aureus</em>, and augmented the antioxidant property by 10 times at pH 5.3. The freshness tests demonstrated that the film prolonged the shelf life of salmon, rendering it an appropriate option for active food packaging and preservation.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"49 ","pages":"Article 101476"},"PeriodicalIF":8.5,"publicationDate":"2025-03-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143620678","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

Recent advances in plant protein-based edible coatings for shelf-life enhancement of perishable and high nutritive value foods – A Review

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2025-03-01 DOI: 10.1016/j.fpsl.2025.101465

Ananya Payal, Gasi Datta Sairam Sandeep, Madhuri Bammidi, Abhilash Narayandas, Irshaan Syed, Madaraboina Venkateswara Rao

{"title":"Recent advances in plant protein-based edible coatings for shelf-life enhancement of perishable and high nutritive value foods – A Review","authors":"Ananya Payal, Gasi Datta Sairam Sandeep, Madhuri Bammidi, Abhilash Narayandas, Irshaan Syed, Madaraboina Venkateswara Rao","doi":"10.1016/j.fpsl.2025.101465","DOIUrl":"10.1016/j.fpsl.2025.101465","url":null,"abstract":"<div><div>Plant protein (PP) based edible coating as a sustainable approach has attracted the global industry in the evolving landscape of active food packaging for shelf life (SL) and nutritional enhancement of foods. This critical review intends to offer a comprehensive overview of PPs as edible coatings for preserving the quality of perishable and highly nutritive foods. It explores the unique advantages of using various sources of PPs and their ability to act as mechanical, water vapor, gas, and microbial barriers. When combined with other additives (i.e., polysaccharides, lipids, antioxidants, antimicrobials, etc) these PPs also demonstrate superior hydrophobicity, higher barrier, and mechanical properties. This critical review also covers the combination of nanotechnology, non-thermal technologies, probiotics, and other advancements with PP-based edible coatings to preserve and ensure the safety and quality of foods throughout the storage period. Furthermore, the economic and safety perspectives of PP-based edible coatings are discussed to address the regulatory, consumer, and industrial concerns, so that better exploration of the above technologies can aid in combatting the food safety and security issues.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"48 ","pages":"Article 101465"},"PeriodicalIF":8.5,"publicationDate":"2025-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143591690","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