Food Packaging and Shelf Life最新文献_第2页

Ethylene vinyl alcohol/calcium peroxide composite films for antibacterial packaging applications 用于抗菌包装的乙烯乙基醇/过氧化钙复合薄膜

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2025-04-07 DOI: 10.1016/j.fpsl.2025.101492

Won Heo , Hojun Shin , Jamilur R. Ansari , Kitae Park , Siyun Lee , Junsoo Park , Jongchul Seo

{"title":"Ethylene vinyl alcohol/calcium peroxide composite films for antibacterial packaging applications","authors":"Won Heo , Hojun Shin , Jamilur R. Ansari , Kitae Park , Siyun Lee , Junsoo Park , Jongchul Seo","doi":"10.1016/j.fpsl.2025.101492","DOIUrl":"10.1016/j.fpsl.2025.101492","url":null,"abstract":"<div><div>Antibacterial packaging prevents the growth of microorganisms, thus extending the shelf life of food products. Calcium peroxide (CaO<sub>2</sub>) releases H<sub>2</sub>O<sub>2</sub> when in contact with H<sub>2</sub>O and therefore exhibits promise as an alternative to liquid H<sub>2</sub>O<sub>2</sub>. Despite its strong antibacterial properties, studies regarding the use of CaO<sub>2</sub> in antibacterial packaging are limited. In this study, ethylene vinyl alcohol and calcium peroxide (EVOH/CaO<sub>2</sub>) composite films with varied CaO<sub>2</sub> contents of 0.5–5 wt% were prepared via solution casting. Further, their mechanical, chemical, thermal, morphological, and barrier properties were extensively analyzed. The EVOH/CaO<sub>2</sub> composite films containing 3 and 5 wt% CaO<sub>2</sub> significantly inhibited the microbial growth of both Gram-negative and Gram-positive bacteria, which was attributed to the release of H<sub>2</sub>O<sub>2</sub> from the films. Furthermore, cytotoxicity studies confirmed that the EVOH/CaO<sub>2</sub> composite films were noncytotoxic and safe for use. However, the EVOH/CaO<sub>2</sub> composite films failed to improve the barrier properties and thermal stability because of the weak interaction between EVOH and the CaO<sub>2</sub> nanoparticles and poor dispersion of CaO<sub>2</sub> into the EVOH matrix. These findings highlight the potential of the CaO<sub>2</sub> and EVOH/CaO<sub>2</sub> composite films as efficient antibacterial materials. Furthermore, they indicate the need to strengthen the chemical interaction between CaO<sub>2</sub> and EVOH so as to enhance the applicability of the films in food packaging and biomedicine.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"49 ","pages":"Article 101492"},"PeriodicalIF":8.5,"publicationDate":"2025-04-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143785297","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

Designing novel waterborne polylactic acid coatings for food packaging applications including polyvinyl alcohol as stabilizer 以聚乙烯醇为稳定剂，设计新型食品包装用水性聚乳酸涂料

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2025-04-07 DOI: 10.1016/j.fpsl.2025.101493

Carol López-de-Dicastillo , Eliezer Velásquez , Adrián Rojas , Laura Higueras , Pilar Hernández-Muñoz , Rafael Gavara

{"title":"Designing novel waterborne polylactic acid coatings for food packaging applications including polyvinyl alcohol as stabilizer","authors":"Carol López-de-Dicastillo , Eliezer Velásquez , Adrián Rojas , Laura Higueras , Pilar Hernández-Muñoz , Rafael Gavara","doi":"10.1016/j.fpsl.2025.101493","DOIUrl":"10.1016/j.fpsl.2025.101493","url":null,"abstract":"<div><div>Waterborne polylactic acid (PL) coatings were successfully prepared through a two-step emulsification-evaporation process by using polyvinyl alcohol (Pv) solutions as stabilizer and sodium dodecyl sulfate (SDS) as surfactant. First, various emulsions of PL were carried out by mixing a 18 % (w/v) PL solution in ethyl acetate with diverse volumes of Pv aqueous solutions at concentration ranging between 2 % and 11.6 % (w/v). The emulsions developed with low concentrated Pv solutions (2 % w/v) were all discarded due to lack of stability. From the stable solutions, PL dispersions were prepared by ethyl acetate evaporation. By modifying Pv concentration and the volume of stabilizer, six PL dispersions were successfully obtained with PL/Pv ratio varying from 42/58–70/30. Both the PL emulsions and dispersions were rheologically characterized and the latter were used to obtain cast composite films that were characterized through their physical and technological properties. The viscosity of the developed coating dispersions were mainly governed by Pv concentration. FTIR analysis of composite films revealed interactions between chemical groups of both polymers that were confirmed by thermogravimetric analysis. Both the water vapor sorption and the oxygen permeability (PO<sub>2</sub>) of composite films were highly affected by the Pv concentration and the relative humidity (RH). The reduction of PO<sub>2</sub> was more noticeable at the highest Pv ratio and the lowest RH. Although, PO<sub>2</sub> of composite films increased as RH increased, their oxygen barrier was between 15 and 5 times better than control PL film.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"49 ","pages":"Article 101493"},"PeriodicalIF":8.5,"publicationDate":"2025-04-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143785298","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

Preparation of chitosan/shellac nanoparticles-essential oil Pickering emulsion active film and its application in bread preservation 壳聚糖/紫胶纳米颗粒精油酸洗乳活性膜的制备及其在面包保鲜中的应用

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2025-04-06 DOI: 10.1016/j.fpsl.2025.101496

Jin-Ming Tan , Rui Cui , Teng-Gen Hu , Xiao-Xi Li , Hong Wu

{"title":"Preparation of chitosan/shellac nanoparticles-essential oil Pickering emulsion active film and its application in bread preservation","authors":"Jin-Ming Tan , Rui Cui , Teng-Gen Hu , Xiao-Xi Li , Hong Wu","doi":"10.1016/j.fpsl.2025.101496","DOIUrl":"10.1016/j.fpsl.2025.101496","url":null,"abstract":"<div><div>To effectively control mold and spoilage of bread and extend its shelf life, this study developed an active packaging material that possesses both antifungal activity and excellent mechanical properties. Herein, shellac nanoparticles (SNPs) were used as Pickering stabilizers to prepare SNPs-synergistic combination of cinnamaldehyde and citral (S<sub>CC</sub>) Pickering emulsion (SNPs-S<sub>CC</sub>). The SNPs-S<sub>CC</sub> was incorporating into chitosan (CS) to fabricate CS/SNPs-S<sub>CC</sub> film. Compared to the pure CS film, the tensile strength of the CS/SNPs-S<sub>CC</sub> film was enhanced by 58.89 %, while the moisture content, water solubility, water vapor permeability, and oxygen permeability were reduced by 52.89 %, 26.88 %, 45.28 %, and 40.51 %, respectively. Additionally, the CS/SNPs-S<sub>CC</sub> film demonstrated almost complete absorption of ultraviolet light in the wavelength range of 100–400 nm and was capable of complete biodegradation within 50 days. <em>In vitro,</em> antifungal tests revealed that the CS/SNPs-S<sub>CC</sub> film exhibited satisfactory antifungal activity against <em>Aspergillus niger</em> and <em>Penicillium citrinum</em>. Notably, the CS/SNPs-S<sub>CC</sub> film significantly extended the shelf life of bread by 5 days compared to the oriented polypropylene (OPP) film. Therefore, the CS/SNPs-S<sub>CC</sub> film holds potential for application as a novel active packaging material for bread preservation.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"49 ","pages":"Article 101496"},"PeriodicalIF":8.5,"publicationDate":"2025-04-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143783539","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 active packaging: Insights into novel functional elements, response strategies and applications for food preservation 活性包装的最新进展：对食品保鲜的新功能元素、反应策略和应用的见解

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2025-04-03 DOI: 10.1016/j.fpsl.2025.101489

Wenyu Lou , Zhenyu Huang , Qiong Shao , Yanfei Shan , Dongcheng Shi , Zhouzhou Chen , Jianfei Zhang , Wujin Yu , Jian Wang , Huimin Yang , Ming Cai

{"title":"Recent advances in active packaging: Insights into novel functional elements, response strategies and applications for food preservation","authors":"Wenyu Lou , Zhenyu Huang , Qiong Shao , Yanfei Shan , Dongcheng Shi , Zhouzhou Chen , Jianfei Zhang , Wujin Yu , Jian Wang , Huimin Yang , Ming Cai","doi":"10.1016/j.fpsl.2025.101489","DOIUrl":"10.1016/j.fpsl.2025.101489","url":null,"abstract":"<div><div>Given the substantial food losses incurred throughout the supply chain, which hinder the achievement of the Sustainable Development Goal, there is an urgent need to develop novel active packaging solutions. These solutions should be capable of releasing functional elements on demand and in a controlled manner to effectively reduce food waste. It is also worth exploring the way different packaging responds to different environmental factors, including pH, temperature, light, and humidity etc. Such responsive behaviours can be synergistic, while it should be consistent with actual demands for preservation. The role of novel functional elements is not limited to antimicrobials, but can also regulate other storage environments such as humidity, light, moisture etc., and there is still a lack of systematic updating of such studies. As more functions are integrated into active packaging, some antimicrobial components such as anthocyanins, AIEgens, metal nanoparticles and carbon dots can also incorporate other functions e.g. freshness indication and light response antimicrobial capacity. The concept of multi-response is growing popular, and the sequential release of functional elements to realize secondary functionality deserves attention. This review also addressed the risk, safety assessment, and commercialization visions of novel active packaging, aiming to provide ideas for the development of multifunctional novel food packaging that reduces the dependence on petrochemical-based materials.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"49 ","pages":"Article 101489"},"PeriodicalIF":8.5,"publicationDate":"2025-04-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143761169","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effect of modified atmosphere on the growth of dominant fungal species in grains during storage 改良气氛对贮藏期间谷物中优势真菌生长的影响

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2025-03-31 DOI: 10.1016/j.fpsl.2025.101487

Zhihui Qi , Wenbo Gao , Yuqing Lei , Xuguang Liu , Haiyang Zhang , Miao Cui , Lin Tian , Shuyi Wang , Zhongming Wang , Fang Tang

{"title":"Effect of modified atmosphere on the growth of dominant fungal species in grains during storage","authors":"Zhihui Qi , Wenbo Gao , Yuqing Lei , Xuguang Liu , Haiyang Zhang , Miao Cui , Lin Tian , Shuyi Wang , Zhongming Wang , Fang Tang","doi":"10.1016/j.fpsl.2025.101487","DOIUrl":"10.1016/j.fpsl.2025.101487","url":null,"abstract":"<div><div>Post-harvest fungal growth on grains can cause problems in terms of both quality and food safety. This study demonstrated the different antifungal effects of a CO<sub>2</sub> and N<sub>2</sub> modified atmosphere (MA) at different concentrations against specific dominant fungal species isolated from stored grains in vitro and in situ. The results showed that, among all CO<sub>2</sub> and N<sub>2</sub> MA conditions, 65 % CO<sub>2</sub> had the best inhibitory effect on mycelial growth, and its inhibition rate against all strains, except <em>Fusarium verticillioides</em>, was greater than 80 %. In addition, simulative storage tests indicated that MA can significantly inhibit fungal spore reproduction and delay mildew occurrence at high temperatures and moisture content of grains. CO<sub>2</sub> MA is typically far more effective at inhibiting fungal growth than N<sub>2</sub> MA owing to its significant suppressive effect on xerophilic storage fungi. The moisture content of grains is a critical determinant of the propagation of fungal spores, which is a prerequisite for determining the composition of MA gases. Once the moisture content meets the conditions conducive to fungal spore proliferation, temperature can affect the rate of spore reproduction, thereby influencing the inhibitory effect of MA. This study enriches the theoretical foundation associated with the assessment and application of MA grain storage technology, which can offer crucial guidance for grain storage managers and farmers in implementing this technology.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"49 ","pages":"Article 101487"},"PeriodicalIF":8.5,"publicationDate":"2025-03-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143739450","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

Cold plasma activated edible coatings: A status review on the impact on edible coating properties, fresh produce quality, and the sustainable development goal paradigm 冷等离子活化食用涂层：对可食用涂层特性、新鲜农产品质量和可持续发展目标范例影响的现状综述

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2025-03-30 DOI: 10.1016/j.fpsl.2025.101486

Ngoako F. Monyela , Zinash A. Belay , Helen Pfukwa , Oluwafemi James Caleb

{"title":"Cold plasma activated edible coatings: A status review on the impact on edible coating properties, fresh produce quality, and the sustainable development goal paradigm","authors":"Ngoako F. Monyela , Zinash A. Belay , Helen Pfukwa , Oluwafemi James Caleb","doi":"10.1016/j.fpsl.2025.101486","DOIUrl":"10.1016/j.fpsl.2025.101486","url":null,"abstract":"<div><div>Edible coatings (ECs) as biopolymers are sourced from natural materials such as polysaccharide and protein. These natural biopolymers are sustainable alternatives to synthetic polymers, as they are accessible, available, renewable, and biodegradable. Despite these advantages, the applicability of ECs is limited as a result of their strong hydrophilicity, and thermo-mechanical barrier attributes. Thus, various modification strategies including ultrasound, ultraviolet radiation, high pressure processing, pulse electric field and cold plasma have been applied to enhance these properties. Cold plasma technology has recently emerged as a potential candidate to enhance the functional properties of ECs due to its non-thermal properties. Therefore, this review aims to assess the advancements of cold plasma to structurally and chemically modify the unique attributes of edible coatings for fruit packaging application. In addition, the synergetic effects of ECs and cold plasma treatments on the biochemical, physical, and microbial qualities of fresh produce during postharvest storage were discussed. Furthermore, the review highlights the research gaps, guiding the future investigation for the integrated cold plasma and ECs application for fresh produce packaging, with the focus on addressing United Nations Sustainable Development Goals (<strong>#SDG</strong>).</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"49 ","pages":"Article 101486"},"PeriodicalIF":8.5,"publicationDate":"2025-03-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143735162","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

Development of cushioning-antibacterial dual-functional cellulose packaging and its application for the Chinese bayberry during simulated transportation vibration 缓冲抗菌双功能纤维素包装的开发及其在杨梅模拟运输振动中的应用

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2025-03-30 DOI: 10.1016/j.fpsl.2025.101490

Yifan Xue, Ben Niu, Yanchao Han, Weijie Wu, Guannan Wang, Ming Yin, Xiangjun Fang, Ruiling Liu, Hangjun Chen, Haiyan Gao, Honglei Mu

{"title":"Development of cushioning-antibacterial dual-functional cellulose packaging and its application for the Chinese bayberry during simulated transportation vibration","authors":"Yifan Xue, Ben Niu, Yanchao Han, Weijie Wu, Guannan Wang, Ming Yin, Xiangjun Fang, Ruiling Liu, Hangjun Chen, Haiyan Gao, Honglei Mu","doi":"10.1016/j.fpsl.2025.101490","DOIUrl":"10.1016/j.fpsl.2025.101490","url":null,"abstract":"<div><div>In this study, dual-functional cellulose-based cushioning packaging materials containing cinnamaldehyde essential oil (CEO) were developed to reduce vibrations and provide antibacterial activity during fruit transportation. Cellulose was extracted from <em>Zizania latifolia</em> byproduct, and the cellulose cushioning materials containing CEO (CEO@CCM) were prepared using the mechanical foaming and polyvinyl alcohol (PVA) blend reinforcement method. Compared with traditional corrugated cardboard, CEO@CCM exhibited optimal static compression performance. The incorporation of PVA improved its mechanical properties, resulting in a porosity of 95.42 %, cushioning coefficient of 5.14, and rebound rate of 85.31 %. Cinnamaldehyde was incorporated into the cushioning material to impart antibacterial properties, effectively inhibiting the growth of <em>Penicillium citrinum</em> and <em>Escherichia coli</em> in vitro. Additionally, the application of CEO@CCM in reducing vibrations during simulated transportation of bayberry was investigated. The packaging technique could maintain fruit quality by minimizing mechanical damage and inhibiting microbial growth. The dual-functional cushioning packaging demonstrates significant application potential for enhancing food self-life.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"49 ","pages":"Article 101490"},"PeriodicalIF":8.5,"publicationDate":"2025-03-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143735110","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

Edible starch-based films modified by fruit and vegetable juices: Preparation, performance evaluation and seasoning bag design 果蔬汁改性食用淀粉基薄膜：制备、性能评价及调味袋设计

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2025-03-29 DOI: 10.1016/j.fpsl.2025.101488

Xinyu Sun , Guocong Ma , Xiaoling Tian , Dan Hai , Yan Ma , Ge Bai , Lianjun Song , Qinghua Yang , Xianqing Huang

{"title":"Edible starch-based films modified by fruit and vegetable juices: Preparation, performance evaluation and seasoning bag design","authors":"Xinyu Sun , Guocong Ma , Xiaoling Tian , Dan Hai , Yan Ma , Ge Bai , Lianjun Song , Qinghua Yang , Xianqing Huang","doi":"10.1016/j.fpsl.2025.101488","DOIUrl":"10.1016/j.fpsl.2025.101488","url":null,"abstract":"<div><div>Edible packaging films (EPFs) currently mainly focus on the performance improvement stage, and the practical application products still need to be further developed and promoted, so as to achieve the real landing of scientific research and promote the rapid development of edible film industry. Herein, the film-forming properties of potato starch (PST), corn starch (CST) and wheat starch (WST) are investigated, and PST is selected as the film-forming matrix. Besides, 0.3 wt% sodium alginate (SA) is introduced into the film-forming matrix of PST, which improves the tensile strength (TS) and elongation at break (EAB) of the film. Further, fruit and vegetable juices are incorporated into the PST/SA film-forming matrix, endowing PST/SA-based EPFs with excellent antioxidant capacities. Finally, the packaging properties of PST/SA-based EPFs incorporated with fruit and vegetable juices are evaluated. Results reveal that the prepared EPFs have good heat-sealing performances and can be successfully used to prepare seasoning packaging bags. Therefore, this study provides a new insight for the reutilization of fruit and vegetable juices, and design a green, convenient and low-cost approach to prepare PST/SA EPFs with good visual effects, strong antioxidant abilities, and excellent packaging properties.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"49 ","pages":"Article 101488"},"PeriodicalIF":8.5,"publicationDate":"2025-03-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143735161","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

Dual-responsive gelatin/fucoidan-based membrane with colorimetric and control-released performance for meat freshness monitoring and preservation 具有比色和控释性能的明胶/岩藻胶基双响应膜用于肉类新鲜度监测和保存

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2025-03-28 DOI: 10.1016/j.fpsl.2025.101491

Linlin Li , Haoran Wang , Yimeng Zhang , Wei Ji , Minmin Chen , Baocai Xu , Hualin Wang

{"title":"Dual-responsive gelatin/fucoidan-based membrane with colorimetric and control-released performance for meat freshness monitoring and preservation","authors":"Linlin Li , Haoran Wang , Yimeng Zhang , Wei Ji , Minmin Chen , Baocai Xu , Hualin Wang","doi":"10.1016/j.fpsl.2025.101491","DOIUrl":"10.1016/j.fpsl.2025.101491","url":null,"abstract":"<div><div>Food packaging combined with active and intelligent properties plays an essential role in minimizing food waste and guaranteeing food quality. Herein, we developed a colorimetric and control-released dual-responsive nanofiber membrane (GF-AE-LI) with gelatin/fucoidan (GA/FU, i.e., GF) as matrix, aloe-emodin (AE) as indicator and limonene (LI) as antibacterial entity by electrospinning. The results exhibited that an appropriate combination of GA and FU based on the electrostatic interaction was conducive to constructing a carrier of GF in response to an alkaline atmosphere. The AE and LI were encapsulated in GF nanofibers with high efficiency and well-kept structure. Moreover, the membrane was capable of pH-controlled release of LI by a non-Fickian diffusion mechanism and strong antibacterial effects against <em>Staphylococcus aureus</em> and <em>Escherichia coli</em>. Furthermore, the membrane can effectively extend the shelf life of chicken breast meat by 2 d, and its pH-colorimetric changes were highly correlated with the spoilage indices (Pearson′s r = 0.9554), demonstrating the potential of GF-AE-LI toward simultaneously freshness monitoring and preservation of food.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"49 ","pages":"Article 101491"},"PeriodicalIF":8.5,"publicationDate":"2025-03-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143725247","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 facile preparation strategy for multifunctional hydrogel films with adjustable performance in food preservation 一种制备食品保鲜性能可调多功能水凝胶膜的简便方法

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2025-03-28 DOI: 10.1016/j.fpsl.2025.101471

Chao Yin , Jun Zheng , Yufan Yang , Xianwen Song , Miao Cui , Rujuan Shen , Yi Zhang

{"title":"A facile preparation strategy for multifunctional hydrogel films with adjustable performance in food preservation","authors":"Chao Yin , Jun Zheng , Yufan Yang , Xianwen Song , Miao Cui , Rujuan Shen , Yi Zhang","doi":"10.1016/j.fpsl.2025.101471","DOIUrl":"10.1016/j.fpsl.2025.101471","url":null,"abstract":"<div><div>Plant polyphenols represent valuable additives for food packaging; however, their poor hydrophilicity necessitates complex pre-treatments. In this study, we propose a simple and eco-friendly strategy for the direct incorporation of hydrophobic polyphenols into packaging films. Using carboxymethyl chitosan and oxidized carrageenan as substrates, we successfully introduced hydrophobic polyphenols into multifunctional hydrogel films through borate ester bonds. The mechanical strength of these films was further enhanced by schiff base bonds. The prepared hydrogel films exhibited antibacterial rates exceeding 98 % against <em>Escherichia coli</em> and <em>Staphylococcus aureus</em>, and demonstrated excellent antioxidant and UV shielding properties. As the oxidation degree of carrageenan increased, the water vapor permeability rate of the hydrogel films decreased from 1.34 × 10⁻¹ ⁰ g·m⁻¹ ·s⁻¹ ·Pa⁻¹ to 3.13 × 10⁻¹ ¹ g·m⁻¹ ·s⁻¹ ·Pa⁻¹ , while the oxygen permeability rate decreased from 40.61 meq/kg to 20.04 meq/kg. This design effectively mitigates the deterioration of fruits and vegetables caused by dehydration and oxidation. Furthermore, the hydrogel films containing carrageenan with a medium oxidation degree exhibited superior mechanical properties, with tensile strength increasing by 4.8-fold and the ability to bear a load of 200 g. The banana preservation experiments demonstrated that hydrogel films can effectively delay the deterioration of bananas. Notably, the film exhibited excellent biodegradability, degrading by 90 % in soil within 60 days, underscoring its significant potential for developing functional and environmentally friendly food packaging systems.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"49 ","pages":"Article 101471"},"PeriodicalIF":8.5,"publicationDate":"2025-03-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143715997","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