Food Packaging and Shelf Life最新文献

{"title":"Identification of polyester oligomers in laminated steel and their migration into food simulants","authors":"Jiaqi Li ,&nbsp;Jianing Feng ,&nbsp;Changjun Wang ,&nbsp;Yifan Cheng ,&nbsp;Chunfeng Lv ,&nbsp;Canming Li ,&nbsp;Kai Qiu ,&nbsp;Gang Wu ,&nbsp;Yining Xia","doi":"10.1016/j.fpsl.2025.101630","DOIUrl":"10.1016/j.fpsl.2025.101630","url":null,"abstract":"<div><div>An UHPLC-QTOF/MS method was employed to identify polyester oligomers in a laminated steel food can. Over 15 oligomers originated from polyethylene terephthalate (PET) were identified with either a cyclic or a linear structure. Migration experiments were conducted by filling the cans with various food simulants (isooctane; 50 % ethanol; 50 % ethanol with 2 % NaCl, 5 g/L citric acid, or both), followed by sterilization at 121 °C for 30 min and storage at 60 °C for 10 days. Migration levels of PET oligomers were recorded by UHPLC-QTOF/MS as a function of time. The results indicated that sterilization (high temperature and pressure) greatly promoted the migration of most PET oligomers, with over 50 % migrating into isooctane and over 70 % into 50 % ethanol after sterilization. The migration level varied among the PET oligomers, depending on their initial content in the polymer and solubility in the food simulant. Higher migration occurred in 50 % ethanol than in isooctane, and the presence of citric acid in 50 % ethanol further enhanced migration. A threshold of toxicological concern (TTC) assessment revealed that the migration of most cyclic PET oligomers into 50 % ethanol exceeded the TTC-derived threshold, which may present a safety concern.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"52 ","pages":"Article 101630"},"PeriodicalIF":10.6,"publicationDate":"2025-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145216702","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/PVA-based films with mushroom nanofibers for improved water barrier properties and shelf life of strawberries","authors":"Terana Senakham ,&nbsp;Pongdhorn Sae-oui ,&nbsp;Chomsri Siriwong","doi":"10.1016/j.fpsl.2025.101631","DOIUrl":"10.1016/j.fpsl.2025.101631","url":null,"abstract":"<div><div>This study reports the development of biodegradable and functional packaging films composed of chitosan (CHI) and polyvinyl alcohol (PVA), reinforced with mushroom nanofibers (MNFs) extracted from oyster mushrooms (<em>Pleurotus spp</em>.) via alkaline and UV-assisted treatment. Transmission electron microscopy confirmed the nanofibrillar morphology of MNFs with diameters ranging from 9.6 to 32.4 nm and lengths exceeding 1 μm. FTIR and TGA analyses revealed successful removal of non-cellulosic components and improved thermal stability upon MNF incorporation. Mechanical properties of the films significantly improved with MNF addition, with tensile strength increasing from 29.1 MPa (control) to 45.1 MPa at 1 wt% MNF. Young’s modulus also increased, while elongation at break decreased from 270 to 63 at 5 wt% MNF, indicating increased rigidity. Water vapor permeability (WVP) and moisture absorption (MA) were notably reduced, with the lowest WVP recorded at 6.02 × 10^–10g m^–1 s^–1 Pa^–1 in the 5 wt% MNF film. Biodegradability was enhanced in MNF-containing films, as evidenced by increased weight loss during soil burial. Most notably, films with 1 wt% MNFs effectively preserved strawberries for up to 7 days, significantly delaying spoilage compared to unsealed and neat film controls. The use of mushroom-derived MNFs not only reinforces the physical performance of CHI/PVA films but also contributes to their biodegradability and active food preservation functionality. These films offer a sustainable and effective solution for extending the shelf life of fresh produce in food packaging applications.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"52 ","pages":"Article 101631"},"PeriodicalIF":10.6,"publicationDate":"2025-09-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145216703","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 and characterization of potato starch/chitosan/ε-polylysine composite films for enhancing cherry preservation under high-humidity conditions","authors":"Zhongqian Wu,&nbsp;Hongmei Zhu ,&nbsp;Huan Zhang,&nbsp;Erihemu,&nbsp;Guoqin Li,&nbsp;Wenliang Qi,&nbsp;Pengfei Zhang","doi":"10.1016/j.fpsl.2025.101626","DOIUrl":"10.1016/j.fpsl.2025.101626","url":null,"abstract":"<div><div>This study reports the development and characterization of a food-safe composite film based on potato starch (PS), chitosan (CS), and ε-polylysine (ε-PL), designed to improve the preservation of sweet cherries under high-humidity conditions. Three types of films (PS, PS/CS, and PS/CS/ε-PL) were prepared via solution casting and systematically evaluated for their physicochemical, barrier, optical, and antimicrobial properties. The incorporation of CS and ε-PL significantly improved the films’ mechanical strength, thermal stability, and water resistance, while also enhancing UV-shielding and antibacterial activity. Among them, the PS/CS/ε-PL film exhibited the lowest water vapor permeability, along with potent antimicrobial activity against <em>E. coli</em>, <em>S. aureus</em>, <em>L. monocytogenes</em>, <em>B. subtilis</em>, and <em>Cladosporium sp.</em>, even under 75 % relative humidity. Application tests on cherries revealed that the PS/CS/ε-PL coating effectively reduced weight loss and decay during cold storage. Overall, the PS/CS/ε-PL composite film demonstrated excellent barrier and antimicrobial properties, effectively extending the shelf life of sweet cherries under high-humidity storage. These findings highlight its potential as a safe and sustainable packaging material for juicy fruits.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"52 ","pages":"Article 101626"},"PeriodicalIF":10.6,"publicationDate":"2025-09-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145216704","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":"Carbon dots-melatonin-chitosan coating to alleviate chilling injury, enhance storage quality and antioxidant capacity of yellow peaches","authors":"Kai Fan ,&nbsp;Rui Tang ,&nbsp;Lijing Li","doi":"10.1016/j.fpsl.2025.101629","DOIUrl":"10.1016/j.fpsl.2025.101629","url":null,"abstract":"<div><div>Carbon dots-melatonin-chitosan (CDs+MT) coatings at concentrations of 0.1 %, 0.2 %, 0.3 %, and 0.4 % to alleviate chilling injury (CI), enhance storage quality and antioxidant capacity of yellow peaches during 28 d of storage at 4 ℃ were investigated. The results indicated that the CDs+MT coating presented a more compact structure, with a characteristic peak at 22.3° corresponding to chitosan-based coating. CDs+MT coatings exhibited excellent antioxidant activity and antimicrobial properties. Especially, the preservation effect of 0.3 %CDs+MT treatment on yellow peaches was better than that of other treatments. After 28 days, compared with the control group, the CI of the 0.3 %CD + MT processing group was 7.23 times lower, the hardness was 7.71 times higher, the weight loss rate was 2.6 times lower, the ASA content was 1.42 times higher, the MDA content was 1.70 times lower, the number of bacteria was 79.45 times lower, the number of fungi was 19.06 times lower, and the scavenging rate of free radicals of DPPH and ABTS was higher respectively by 2.67 and 1.24 times. Moreover, CDs+MT coatings improved antioxidant capacity, superoxide dismutase, catalase and peroxidase activities in yellow peach. Therefore, CDs+MT treatments have a promising application in CI alleviation and quality preservation of yellow peaches.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"52 ","pages":"Article 101629"},"PeriodicalIF":10.6,"publicationDate":"2025-09-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145216805","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-based composite films incorporating upcycled Konjac leaf blade phenolics: An antioxidant packaging for extending shelf life of fresh-cut apples","authors":"Xinyu Zhong ,&nbsp;Liren Xu ,&nbsp;Xiaohong Zhou ,&nbsp;Xiaqiao Xie ,&nbsp;Miao Yu ,&nbsp;Lingling Shi ,&nbsp;Yujun Liu ,&nbsp;Youfang Ding","doi":"10.1016/j.fpsl.2025.101624","DOIUrl":"10.1016/j.fpsl.2025.101624","url":null,"abstract":"<div><div>Developing chitosan composite films using agricultural bio-byproducts provides a promising and sustainable strategy for next-generation green food packaging. In this study, we utilized antioxidant-rich extracts derived from underutilized konjac waste to develop active chitosan-based films. A comparative screening of ethanol extracts from different parts (leaf blade, petiole, corm) of two konjac species, <em>Amorphophallus konjac</em> K. Koch (<em>A. konjac</em>) and <em>A. paeoniifolius</em>, revealed that the leaf blade extract of <em>A. konjac</em> (AKE) possessed the highest phenolic and flavonoid contents and, correspondingly, the strongest antioxidant activity. UPLC-MS characterization identified ten phenolic compounds, such as quercetin and ferulic acid, known for their high antioxidant potential. AKE-incorporated chitosan films were thoroughly characterized using thermogravimetric analysis, X-ray diffraction, Fourier transform infrared spectroscopy, and scanning electron microscopy. The high-dose AKE formulation (CF+H-AKE) increased film density (1.98 g/cm³) and moisture content (28.34 %), improved thermal stability, and resulted in a porous microstructure. Notably, CF+H-AKE films significantly preserved the quality of fresh-cut apples during 4-day storage, reducing weight loss by 23.19 % and limiting the loss of firmness to only 28.22 %. Moreover, the composite films effectively inhibited lipid oxidation and enhanced antioxidant activity, thereby extending shelf life. This work highlights the feasibility of converting agricultural byproducts into value-added, biodegradable packaging materials, offering a practical and eco-friendly solution for sustainable food preservation.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"52 ","pages":"Article 101624"},"PeriodicalIF":10.6,"publicationDate":"2025-09-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145154416","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":"Bilayer Bifidobacterium animalis/xylooligosaccharides film enables long-term maintenance of probiotics activity and prolongs strawberry shelf life","authors":"Haoxin Li ,&nbsp;Xingyu Fan ,&nbsp;Man Zhou ,&nbsp;Li Chen ,&nbsp;Xiaojie Yu ,&nbsp;Cunshan Zhou ,&nbsp;Haile Ma","doi":"10.1016/j.fpsl.2025.101621","DOIUrl":"10.1016/j.fpsl.2025.101621","url":null,"abstract":"<div><div>To address the low survival of fragile probiotics such as <em>Bifidobacterium animalis</em> (<em>B. animalis</em>) and the safety concerns of chemical antimicrobials in fruit preservation, we developed a bilayer synbiotic film for one-way release of probiotic metabolites. The film contains an inner sodium alginate (SA) matrix co-encapsulating <em>B. animalis</em> and xylo-oligosaccharides to sustain metabolic activity, and an outer gelatin (GE) layer that acts as a physical barrier against external stressors. Compared with monolayer films, the bilayer system (SA/GE–B/X) reduced oxygen permeability by 39.66 % and water vapour permeability by 12 %. It reduced visible light transmittance and completely blocked UVA, with increased maximum degradation temperature. Probiotic viability in SA/GE–B/X reached 9.68 log CFU g⁻¹ after drying and remained at 7.36 log CFU g⁻¹ after 30 days at 25 ℃, markedly higher than SA–B/X (4.82 log CFU g⁻¹). The SA/GE–B/X film extended strawberry shelf life to 14 days at 4 ℃, compared with 6 days for controls. It reduced weight loss at 25 ℃ (29.68 % vs. 35.12 % for the monolayer) and suppressed mould growth (3.55 vs. 5.71 log CFU g⁻¹). Under simulated digestion, the GE layer reacted with gastric fluid to form a protective gel, increasing probiotic survival 1.69-fold relative to SA–B/X. This synbiotic bilayer combines physical preservation, microbial regulation, and gut-health promotion, and offers a practical route for applying anaerobic probiotics in open packaging and eco-friendly, microbe-driven preservation.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"52 ","pages":"Article 101621"},"PeriodicalIF":10.6,"publicationDate":"2025-09-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145154418","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":"Data-informed design of active biodegradable packaging for mangoes: Modelling, microperforation, and shelf life performance","authors":"Angel Jr Basbasan ,&nbsp;Thanakrit Ananphadung ,&nbsp;Bongkot Hararak ,&nbsp;Charinee Winotapun ,&nbsp;Pattarin Leelaphiwat ,&nbsp;Kanchana Boonruang ,&nbsp;Kiattichai Wadaugsorn ,&nbsp;Pathtamawadee Nuamduang ,&nbsp;Pramod Mahajan ,&nbsp;Vanee Chonhenchob","doi":"10.1016/j.fpsl.2025.101628","DOIUrl":"10.1016/j.fpsl.2025.101628","url":null,"abstract":"<div><div>This study proposed a reverse-engineering approach using a mathematical model to predict the number of microperforations needed for modified atmosphere packaging (MAP) design for ‘Nam Dok Mai Si Thong’ mangoes packaged in polybutylene succinate (PBS) incorporated with 1 % (w/w) lignin nanoparticles (LNPs) and 10 % (w/w) thymol (PBS + 1LNPs + 10 T). The model was used to determine the optimum number of microperforations for achieving the desired equilibrium modified atmosphere (EMA) for mango (5 % O₂ and 15 % CO₂) within O₂ (2.5 %) and CO₂ (20 %) tolerance limits. In the first experiment, respiration rate (RR) values obtained from a closed system along with predetermined data (e.g. produce weight, package area, temperature) were used to predict the number of microperforations required to achieve the desired EMA. Packaging films with 25 microperforations established the desired EMA. Results confirmed that 25 microperforations maintained the best quality throughout 35 days of storage at 12 ± 2 °C. The model was further verified using RR values from real experimental data obtained through a permeable system in the first experiment. An additional 7 and 15 microperforations were introduced to further investigate the effects of microperforations on EMA. Results confirmed that 25 microperforations achieved the desired EMA. The films with 15 and 7 microperforations reduced O₂ level to 4 % and elevated CO₂ to 18 and 20 %, respectively. Integrating MAP design with antifungal packaging highlights the benefits of combining enhanced functional materials with predictive modeling, as active packaging alone is often insufficient for extending the shelf life of fresh produce.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"52 ","pages":"Article 101628"},"PeriodicalIF":10.6,"publicationDate":"2025-09-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145216804","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":"Preparation, properties evaluation, and application in strawberry preservation of multi-functional arabica coffee husk pectin polysaccharide-cinnamaldehyde edible composite film","authors":"Chao Li ,&nbsp;Chunyan Zhao ,&nbsp;Ziqi Gao ,&nbsp;Di Wang ,&nbsp;Jing Yan ,&nbsp;Yifan Hu ,&nbsp;Hao Tian ,&nbsp;Xiuwei Liu ,&nbsp;Lijuan Yu ,&nbsp;Zelin Li ,&nbsp;Jiashun Gong","doi":"10.1016/j.fpsl.2025.101625","DOIUrl":"10.1016/j.fpsl.2025.101625","url":null,"abstract":"<div><div>With the growing global coffee consumption and production, the by-product coffee cherry husk has significantly increased, posing environmental concerns and challenges regarding its comprehensive utilization. Our previous study has shown that arabica coffee husks are rich in pectin polysaccharides (CP) and exhibits excellent film-forming properties. Nevertheless, the CP application in encapsulating active compounds for preserving perishable fruits remains underexplored. This study focused on the development of films (CPF), which was loaded with different concentrations (0, 0.5, 1, 1.5, 2, and 2.5 %, <em>v/v</em>) of cinnamaldehyde (CIN) on the CP and their application in strawberry preservation. The results showed that all the CPF film-forming solutions possessed excellent film-forming properties and antibacterial effects. CP and CIN jointly altered the microstructure of the CPF samples, enhancing their barrier properties, mechanical, antioxidant, and antibacterial properties. Among them, the CPF-1.5 group demonstrated the most outstanding comprehensive characteristics. The antibacterial mechanism experiments have confirmed that it could alter bacterial cell membrane permeability by binding to the amino acid residues of membrane receptors via CIN to form stable complexes. CPF films also exhibited exceptional biosafety and the ability to degrade in soil. In addition, it could extend the shelf life of strawberries by 4 days while preserving their color and firmness and enhancing their flavor profile (microbial load &lt; 1 ×10² CFU/g) at ²5 °C and 55–60 % relative humidity. The findings demonstrated a dual advantage: it not only enhanced the comprehensive utilization of coffee by-products but also indicated that CP hold significant potential for preserving perishable fruits.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"52 ","pages":"Article 101625"},"PeriodicalIF":10.6,"publicationDate":"2025-09-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145154417","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":"Innovative active and intelligent packaging film based on pectin/gelatin biocomposites with zein nanoparticles and anthocyanin: Quality monitoring in mandarin and cucumber","authors":"Dilara Konuk Takma ,&nbsp;Semra Bozkurt ,&nbsp;Mehmet Koç ,&nbsp;Figen Korel ,&nbsp;Hilal Şahin Nadeem","doi":"10.1016/j.fpsl.2025.101617","DOIUrl":"10.1016/j.fpsl.2025.101617","url":null,"abstract":"<div><div>With increasing demand for active and intelligent packaging to extend the shelf life of fresh produce and monitor its freshness, this study focused on developing a nanocomposite film. The film incorporates anthocyanin and bioactive chestnut shell extract-loaded zein nanoparticles, and its applications as coatings and packaging material for mandarin and cucumber fruits were investigated. Extracts derived from waste materials including chestnut shell, cedar tree bark and sweetgum (<em>styrax liquidu</em>s) shell, chestnut shell extract-loaded active and intelligent nanocomposite films exhibited excellent properties, including low water vapor permeability (0.325 ± 0.055 g.mm/m².h.kPa), high total phenolic content (77.20 ± 5.64 mg GAE/g dry matter), and strong antioxidant capacity (220.04 ± 2.70 mg Trolox equivalent /100 g dry weight). The film demonstrated sufficient tensile strength (29.35 ± 3.40 MPa) and elongation at break (100.86 ± 2.25 %) for its conversion into a practical packaging material. To evaluate its effectiveness, coating and packaging applications were carried out on mandarin and cucumber fruits, serving as non-climacteric model fresh produce. Coating and packaging significantly (p &lt; 0.05) inhibited the growth of total aerobic mesophilic bacteria and yeast and mold in mandarins, though the effect on yeast and mold in cucumbers was limited. At the end of storage, packaged mandarin and cucumber fruits exhibited the highest total phenolic content, measuring 423.77 ± 17.68 and 96.47 ± 10.52 mg GAE/100 g dry matter, respectively. Coated fruits demonstrated significantly (p &lt; 0.05) higher total phenolic content (382.57 ± 18.32 mg GAE/100 g dry matter for mandarin and 91.52 ± 7.63 mg GAE/100 g dry matter for cucumber) compared to control samples (281.22 ± 10.49 mg GAE/100 g dry matter for mandarin and 69.56 ± 8.99 mg GAE/100 g dry matter for cucumber). Color and textural properties of mandarin fruit were effectively maintained through coating and packaging. However, cucumber fruits, due to their high respiration rate and thin peel structure, did not show the same extent of improvements. The anthocyanin indicator in intelligent packaging exhibited more visible and effective color changes in cucumbers compared to mandarin fruits.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"52 ","pages":"Article 101617"},"PeriodicalIF":10.6,"publicationDate":"2025-09-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145118446","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":"Theoretical study on the pyrolysis of chitosan used as the sustainable fresh fruit packaging material: Mechanism and kinetics","authors":"Chenlei Wang ,&nbsp;Jin Liu ,&nbsp;Maoxia He ,&nbsp;Zuju Ma ,&nbsp;Jianfei Sun","doi":"10.1016/j.fpsl.2025.101619","DOIUrl":"10.1016/j.fpsl.2025.101619","url":null,"abstract":"<div><div>Pyrolysis and incineration have emerged as an ideal waste management approach in the paper packaging sector. As a promising candidate for coated paper packaging, the pyrolysis behavior of chitosan has garnered increasing attention. This investigation systematically explored the molecular-level pyrolysis pathways of chitosan-derived model compounds, representative of natural polymer polysaccharides, through density functional theory (DFT) calculations. The computational simulations identified eight distinct initiation pathways for thermal decomposition, including glycoside bond cleavage, side chain breakage, and ring-opening reactions. The principal end-products derived from chitosan pyrolysis have been conclusively identified as small-molecule volatiles and aromatic heterocycles. Kinetic analysis quantified pyrolysis rate constants and demonstrated chitosan’s unique thermal lability, that is, the initial reaction rate constants show positive temperature dependence in the temperature range of 500–950 K. This work provides a reference for study of the synergistic effect of chitosan with other components in the actual pyrolysis process and the process design of fresh fruit packaging materials based on polymer polysaccharides, further advancing the sustainable design of chitosan-based packaging aligned with circular economy principles.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"52 ","pages":"Article 101619"},"PeriodicalIF":10.6,"publicationDate":"2025-09-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145118537","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}