Food Packaging and Shelf Life最新文献_第3页

Carboxymethyl chitosan/polyvinyl alcohol hydrogel films by incorporating MSNs as ε-PL carrier with pH-responsive controlled release and antibacterial properties 掺入 MSNs 作为ε-PL 载体的羧甲基壳聚糖/聚乙烯醇水凝胶薄膜具有 pH 值响应型控释和抗菌特性

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2024-10-01 DOI: 10.1016/j.fpsl.2024.101360

{"title":"Carboxymethyl chitosan/polyvinyl alcohol hydrogel films by incorporating MSNs as ε-PL carrier with pH-responsive controlled release and antibacterial properties","authors":"","doi":"10.1016/j.fpsl.2024.101360","DOIUrl":"10.1016/j.fpsl.2024.101360","url":null,"abstract":"<div><div>A hydrogel film with pH-responsive release and excellent antibacterial properties was developed by utilizing mesoporous silica nanoparticles (MSNs) as carriers for ε-PL. Carboxymethyl chitosan (CMCS) is grafted onto aminated-MSNs through amine-bond reaction mediated, which is subsequently bound to polyvinyl alcohol (PVA) by esterification reaction. The addition of MSNs and optimization of CMCS proportion improved the dispersion stability of CMCS/PVA, resulting in a TSI value of 0.6 for 1.6CMCS/0.8PVA@MSNs-ε-PL, which is significantly lower than other groups. The proportion increase of CMCS improved the thermal stability and water oxygen barrier capacities of the 1.6CMCS/0.8PVA@MSNs-ε-PL by enhancing cross-linking with MSNs. The 1.6CMCS/0.8PVA@MSNs-ε-PL exhibited pH-responsive release behavior, with the extent of release increasing proportionally with higher pH levels. The 1.6CMCS/0.8PVA@MSNs-ε-PL exhibited significant antibacterial activity against <em>Pseudomonas azotoformans</em> MN10 in vitro, attributed to the ε-PL's ability to damage the bacterial membrane structure. Hence, the 1.6CMCS/0.8PVA@MSNs-ε-PL exhibits significant potential in food preservation.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":null,"pages":null},"PeriodicalIF":8.5,"publicationDate":"2024-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142356999","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 the shifting from multi-layer systems towards recyclable mono-material packaging solutions on the shelf-life of portioned semi-hard cheese 从多层系统转向可回收的单一材料包装解决方案对分装半硬奶酪保质期的影响

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2024-10-01 DOI: 10.1016/j.fpsl.2024.101363

{"title":"Effect of the shifting from multi-layer systems towards recyclable mono-material packaging solutions on the shelf-life of portioned semi-hard cheese","authors":"","doi":"10.1016/j.fpsl.2024.101363","DOIUrl":"10.1016/j.fpsl.2024.101363","url":null,"abstract":"<div><div>Packaging with recyclable plastic films could be an interesting alternative solution to extend shelf-life of portioned cheese. Two multi-layer materials of different types of one polymer (MonoMAP1 and MonoMAP2) with different barrier properties (O<sub>2</sub>: 13 and 20 cm<sup>3</sup>(STP)/(m<sup>2</sup> × 24 h), 0 % RH; CO<sub>2</sub>: 65 and 92 cm<sup>3</sup>(STP)/(m<sup>2</sup> × 24 h), 0 % RH) and coupled with modified atmosphere (MAP) were considered. Their performances in affecting cheese stability were compared to those of conventional multi-layer solutions under-vacuum (MultiVAC) and MAP (MultiMAP). Microbiological and physicochemical quality indicators were considered for a shelf-life study. In MonoMAP2, the initial loss of carbon dioxide and concomitant permeation of oxygen into the pack caused an earlier proliferation of molds with values of 4.7 log cfu g<sup>−1</sup>, leading to its inapplicability. In the other packaged samples, the development of rancid volatile compounds resulted the more sensitive quality indicator to be used for shelf-life assessment, with a critical threshold perceived by panelists around 520 mg/kg. Cheese packaged in MonoMAP1 showed a shelf-life associated to rancidity development of about one third lower than that of MultiVAC and MultiMAP ones.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":null,"pages":null},"PeriodicalIF":8.5,"publicationDate":"2024-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142426053","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

A facile and sustainable strategy to construct recyclable paper with enhanced water and oil resistance for eco-friendly food packaging 一种简便、可持续的策略，用于制造具有更强防水防油性能的可回收纸张，用于环保食品包装

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2024-09-30 DOI: 10.1016/j.fpsl.2024.101358

{"title":"A facile and sustainable strategy to construct recyclable paper with enhanced water and oil resistance for eco-friendly food packaging","authors":"","doi":"10.1016/j.fpsl.2024.101358","DOIUrl":"10.1016/j.fpsl.2024.101358","url":null,"abstract":"<div><div>As a potential substitute for petroleum-based plastics as food packaging material, application of paper is hampered by weak resistance to water and oil. In light of this, paper barrier coating was prepared based on sodium alginate and alkyl ketene dimer. The properties of the obtained SAKD emulsion were investigated and stabilizing mechanism was proposed. Furthermore, SAKD emulsion was applied on paper surface for enhancing barrier properties against both water and oil. After coated, oil resistance KIT was increased from 0 to 8, sizing degree increased by 3977 % and Cobb30 decreased by 66.08 % probably because a more closed structure formed with lower surface energy. Barrier properties to air, water vapor and organic solvents were also strengthened. Additionally, the coating exhibited good stability after folded repeatedly. Furthermore, SAKD coating layer did not negatively affected degradability of paper and the coated paper could be efficiently recycled via a facile treatment, confirming its eco-friendliness. This work demonstrates a sustainable and simple route to prepare paper with good barrier properties and provides the feasibility of developing eco-friendly paper packaging for food based on bio-based materials.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":null,"pages":null},"PeriodicalIF":8.5,"publicationDate":"2024-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142357012","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

Enhanced functional pectin films incorporated with olive fruit extracts prepared by deep eutectic solvents 利用深共晶溶剂制备的含橄榄果提取物的增强型功能性果胶膜

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2024-09-27 DOI: 10.1016/j.fpsl.2024.101361

{"title":"Enhanced functional pectin films incorporated with olive fruit extracts prepared by deep eutectic solvents","authors":"","doi":"10.1016/j.fpsl.2024.101361","DOIUrl":"10.1016/j.fpsl.2024.101361","url":null,"abstract":"<div><div>The effect of olive extracts extracted with deep eutectic solvent (DES: choline chloride/glycerol, dl-malic acid/sucrose/glycerol, and citric acid/glycerol, respectively) on the structure, physical properties, and functional activities of pectin films, using DES both as a plasticizer and an extraction medium were explored. The findings revealed the integration of DES as a plasticizer was observed to increase film’s water vapor permeability and elongation at break, while concurrently diminishing its opacity. Furthermore, the incorporation of DES-olive extracts significantly enhanced the tensile strength, moisture barrier property, and opacity of the film, as well as improved its antioxidant and antibacterial activities. The structural analysis indicated the interaction among DES, olive extracts, and pectin facilitated the development of more ordered structures within the films, thereby improving the thermal stability of the pectin-based films. In conclusion, pectin active films using DES as a solvent and plasticizer have the potential to be used to improve antimicrobial and antioxidant packaging materials along with acceptable water resistance.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":null,"pages":null},"PeriodicalIF":8.5,"publicationDate":"2024-09-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142326828","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

Enhancement of microbial safety and shelf life of salmon fillets by Lactiplantibacillus plantarum 299 V fermented in pomelo (Citrus maxima) peel extract 用柚子（Citrus maxima）皮提取物发酵的植物乳杆菌 299 V 提高鲑鱼片的微生物安全性和货架期

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2024-09-26 DOI: 10.1016/j.fpsl.2024.101359

{"title":"Enhancement of microbial safety and shelf life of salmon fillets by Lactiplantibacillus plantarum 299 V fermented in pomelo (Citrus maxima) peel extract","authors":"","doi":"10.1016/j.fpsl.2024.101359","DOIUrl":"10.1016/j.fpsl.2024.101359","url":null,"abstract":"<div><div>This study demonstrated the selective support of pomelo (<em>Citrus maxima</em>) peel extract (PPE) on <em>Lactiplantibacillus plantarum</em> 299 V growth, of which the resultant enhanced microbial safety and shelf life of salmon fillets. Incorporating PPE fermented with <em>L. plantarum</em> 299 V for 48 h (FPPE-48h) into alginate coating inhibited both the spiked <em>Listeria monocytogenes</em> and the spoilage - causing bacteria (psychotrophic bacteria, <em>Enterobacteriaceae</em>, <em>Pseudomona</em>s spp.) on salmon fillets during the 4-day chilled storage, resulting in 1–1.5 log CFU/g lower bacterial counts (<em>P</em> < 0.05). FPPE-48h effectively suppressed biogenic amine-producing bacteria, and remarkably retarded the accumulation of putrescine, cadaverine, histamine, and tyramine (<em>P</em> < 0.05). Last, the key antimicrobial substances generated during the late stage of PPE fermentation were profiled using non-target ultra-performance liquid chromatography quadrupole time-of-flight mass spectrometry (UPLC-Q-TOF-MS) analysis. This study exemplifies a successful approach of fermenting probiotic utilizing food by-products/food waste to enhance the safety and shelf life of ready-to-eat foods.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":null,"pages":null},"PeriodicalIF":8.5,"publicationDate":"2024-09-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142322670","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

Polylactide films modified with glass microspheres - morphology and properties 用玻璃微球改性的聚乳酸薄膜--形态和性能

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2024-09-21 DOI: 10.1016/j.fpsl.2024.101356

引用次数: 0

Characterization, antibacterial and snakehead fish (Channa argus) preservation effects of active films infused with compounded cinnamon and thyme essential oils 注入复方肉桂和百里香精油的活性薄膜的特性、抗菌和乌鳢鱼（Channa argus）保鲜效果

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2024-09-18 DOI: 10.1016/j.fpsl.2024.101353

{"title":"Characterization, antibacterial and snakehead fish (Channa argus) preservation effects of active films infused with compounded cinnamon and thyme essential oils","authors":"","doi":"10.1016/j.fpsl.2024.101353","DOIUrl":"10.1016/j.fpsl.2024.101353","url":null,"abstract":"<div><p>The present study explored the characterization, antibacterial and snakehead fish preservation effects of active films containing compounded cinnamon and thyme essential oils (v:v, 8:2; CTEO). CTEO exhibited synergistic inhibition against <em>Staphylococcus aureus</em>, while additive effects against <em>Pseudomonas aeruginosa</em>, <em>Shewanella putrefaciens</em>, <em>Aeromonas sobria</em>, and <em>Escherichia coli</em>. The 14 % CTEO active film displayed reduced water vapor permeability and water solubility, increased total color difference, denser network structure, enhanced tensile strength and thermal stability. FTIR analysis suggested the successful integration of CTEO into the starch matrix. Moreover, the CTEO film exhibited promising scavenging activity against DPPH·and antibacterial properties against five prevalent putrefactive bacteria. During cold storage, packaging with CTEO film improved the water-holding capacity, elasticity, and resilience of snakehead fish but triggered the diminution of pH, TVB-N, TBARS, TNC, and putrefactive bacteria. Significant correlations were observed between <em>Proteobacteria</em> abundance and pH, TVB-N, and TBARS values of snakehead fish. Thus, CTEO shows potential as a material for active films.</p></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":null,"pages":null},"PeriodicalIF":8.5,"publicationDate":"2024-09-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142243659","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

Accelerated measurement technology quantifying packaging light protection performance for soymilk nutrient and chemical stability 加速测量技术量化豆奶营养和化学稳定性的包装防光性能

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2024-09-18 DOI: 10.1016/j.fpsl.2024.101357

{"title":"Accelerated measurement technology quantifying packaging light protection performance for soymilk nutrient and chemical stability","authors":"","doi":"10.1016/j.fpsl.2024.101357","DOIUrl":"10.1016/j.fpsl.2024.101357","url":null,"abstract":"<div><p>An accelerated in situ (AIS) light exposure and measurement technology for prediction of retail light protection performance of soymilk packaging is reported. The ability of a packaging material to protect light sensitive marker solutions, either comprising riboflavin (RF) or chlorophyll-a (CHLA), from an intense light source was determined. The light-induced decay of the marker was tracked with in situ spectroscopy and modeled to quantify the light protection performance of each packaging material. For a set of packages, chemical analyses (RF, thiobarbituric acid reactive substances (TBARS), hexanal) of packaged soymilk under Simulated Retail (SR) storage conditions demonstrated excellent correlation to the light protection performance data of the same package set determined by AIS (R<sup>2</sup> > 0.97). The use of AIS enables rapid quantification of soymilk packaging material light protection performance and the associated preservation of soymilk nutrient and sensory properties, thus it may be applied to improve the design of soymilk packaging materials for light protection performance and contribute towards the improvement of packaged soymilk product shelf life.</p></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":null,"pages":null},"PeriodicalIF":8.5,"publicationDate":"2024-09-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142243658","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

Effects of Lactobacillus plantarum-fermented soy whey composite/huajiao seed antimicrobial peptides/inulin composites on konjac gel preservation 植物乳杆菌发酵大豆乳清复合菌/花椒籽抗菌肽/菊粉复合菌对魔芋凝胶保存的影响

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2024-09-17 DOI: 10.1016/j.fpsl.2024.101346

{"title":"Effects of Lactobacillus plantarum-fermented soy whey composite/huajiao seed antimicrobial peptides/inulin composites on konjac gel preservation","authors":"","doi":"10.1016/j.fpsl.2024.101346","DOIUrl":"10.1016/j.fpsl.2024.101346","url":null,"abstract":"<div><p>To extend the shelf life of konjac gels, this study investigated the effects of preservatives prepared using food production byproducts. First, the ultrasonic and microwave-assisted extraction of huajiao seed protein (HSP) was performed using the following process parameters: ultrasonic power of 90 W, ultrasonic time of 1 min, microwave power of 100 W, and microwave time of 1.5 min. The HSP extraction rate under this parameter reached 56.36 ± 1.91 %. The huajiao seed antimicrobial peptide (HSAP) obtained via enzymatic hydrolysis of the HSP inhibited <em>Escherichia coli</em> and <em>Staphylococcus aureus</em> by 20.26 ± 3.79 % and 28.97 ± 4.00 %, respectively. HSAP was mixed with <em>Lactobacillus plantarum</em>-fermented soy whey (LPFSW) and inulin to develop an LPFSW composite preservative for konjac gel preservation. The selected LPFSW composite preservative exhibited excellent moisturizing properties and was stable at 4 °C for 10 d with inhibition rates of 96.85 ± 0.45 % and 94.94 ± 1.57 % against <em>E. coli</em> and <em>S. aureus</em>, respectively. In addition, at 4 °C, the LPFSW composite preservative was able to control the weight loss rate of the konjac gel to < 10 % in 8 days and maintain its textural properties, appearance, and odor. In summary, the LPFSW composite preservative was effective in preserving the konjac gel, extending its shelf life from 2 to 8 d.</p></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":null,"pages":null},"PeriodicalIF":8.5,"publicationDate":"2024-09-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142243657","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

Novel antimicrobial polyvinyl alcohol film by incorporating β-cyclodextrin/berberine inclusion complex preserving the storage quality of salmon fillets 通过加入 β-环糊精/小檗碱包合物的新型抗菌聚乙烯醇薄膜来保持鲑鱼片的贮藏质量

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2024-09-17 DOI: 10.1016/j.fpsl.2024.101354

{"title":"Novel antimicrobial polyvinyl alcohol film by incorporating β-cyclodextrin/berberine inclusion complex preserving the storage quality of salmon fillets","authors":"","doi":"10.1016/j.fpsl.2024.101354","DOIUrl":"10.1016/j.fpsl.2024.101354","url":null,"abstract":"<div><p>Antimicrobial packaging film mediated by photodynamic inactivation (PDI) based on biodegradable polymers is promising. The photosensitizer berberine chloride (BBR) was encapsulated into the β-cyclodextrin (CD) to exert its aggregation-induced emission (AIE) property. On this basis, novel PDI-mediated polyvinyl alcohol (PVA) films were fabricated by incorporating the CD/BBR inclusion complex. The PVA/CD/BBR films had high light transmittance (∼70 %) in the visible light range, and possessed good biodegradability with the water absorption of 76 % and water solubility of 31 %. Besides, the films exhibited good mechanical properties with the tensile strength of 62.53 MPa at elongation break of 69.14 %, owing to the formation of hydrogen bonds between the PVA and CD/BBR. The PDI-mediated films were irradiated (14.4 J/cm<sup>2</sup>) to produce ROS to kill ∼4 log CFU/mL of <em>Listeria monocytogenes</em> and <em>Vibrio parahaemolyticus</em>. In addition, the films potently inactivated native bacteria (0.92 log CFU/g) on salmon fillets after 9 days of storage, and maintained their sensory quality, water holding capacity, and notably, inhibited the chemical changes of salmon fillets to extend the shelf-life for at least 3 days.</p></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":null,"pages":null},"PeriodicalIF":8.5,"publicationDate":"2024-09-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142243656","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