Food Packaging and Shelf Life最新文献_第3页

Investigation on the protection ability of two commonly packaging methods to apples during express transportation

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2025-03-01 DOI: 10.1016/j.fpsl.2025.101475

Jincheng Yu , Hongli Qiang , Mingwei Shi , Zhiguo Li , Tobi Fadiji , Ali Abas Wani , Clément Burgeon

{"title":"Investigation on the protection ability of two commonly packaging methods to apples during express transportation","authors":"Jincheng Yu , Hongli Qiang , Mingwei Shi , Zhiguo Li , Tobi Fadiji , Ali Abas Wani , Clément Burgeon","doi":"10.1016/j.fpsl.2025.101475","DOIUrl":"10.1016/j.fpsl.2025.101475","url":null,"abstract":"<div><div>Packaging plays a vital role in the post-harvest sales process of apples. This study conducted express transportation tests to evaluate the protective effectiveness of two commonly used packaging methods for apples. Key parameters assessed included real-time changes in temperature, humidity, vibration load, and CO₂ levels inside the packaging boxes during transit, as well as the storage quality of apples after transportation. Results showed significant variations in load distribution within corrugated partition-based cardboard boxes (CP combination packaging). Conversely, foam holder-based cardboard boxes (FP combination packaging) exhibited CO₂ accumulation. Furthermore, mechanical damage was predominantly localized to the fruit belly. Compared to CP combination packaging box, FP combination packaging box provided more stable shock resistance at lower vibration forces (< 10 N) across transit routes, likely due to its EPS foam design, which restricted fruit movement and absorbed external vibrations. Post-storage analysis showed that damaged apples experienced a 0.16 % increase in mass loss, a 0.83 % rise in soluble solids content (SSC), and a 0.19 MPa reduction in firmness compared to undamaged controls. These findings provide valuable insights into optimizing packaging design to minimize transport-induced damage and enhance apple preservation.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"48 ","pages":"Article 101475"},"PeriodicalIF":8.5,"publicationDate":"2025-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143621299","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

Non thermoplastic 3D molding based on coordination crosslinking for on-demand customization carboxymethyl chitosan-based packaging bags

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2025-03-01 DOI: 10.1016/j.fpsl.2025.101472

Yongfu Deng, Shuwen Luo, Wenxin Zhao, Fuxiang Wei, Chuanhui Xu, Lihua Fu, Baofeng Lin

{"title":"Non thermoplastic 3D molding based on coordination crosslinking for on-demand customization carboxymethyl chitosan-based packaging bags","authors":"Yongfu Deng, Shuwen Luo, Wenxin Zhao, Fuxiang Wei, Chuanhui Xu, Lihua Fu, Baofeng Lin","doi":"10.1016/j.fpsl.2025.101472","DOIUrl":"10.1016/j.fpsl.2025.101472","url":null,"abstract":"<div><div>The exhaustion of non-renewable resource and the environment pollution of plastic wastes have become a global crisis. Natural polysaccharide is expected to be sustainable and biodegradable alternative to petroleum-based plastics. However, the thermal processing of polysaccharides especially 3D film formation is challenging due to their lack of thermoplasticity. Herein, a novel reverse mold crosslinking film-forming strategy for the preparation of polysaccharide-based 3D film was proposed, where the role of rapid crosslinking molding is similar to that of cooling molding during injecting processing. Through this non-thermal processing, carboxymethyl chitosan/polyvinyl alcohol/Zn (CMCS/PVA/Zn) 3D films were successfully prepared. The CMCS/PVA/Zn exhibits excellent mechanical performance, water resistance, and transparency, meeting the performance requirement in food packaging bags. Moreover, CMCS/PVA/Zn can be customized on-demand, such as shape, size, color, and function, by adjusting the mold or adding functional additive. Notable, multiple carboxyl polysaccharides and metal ions can be used for the preparation of 3D films by this non-thermal processing method, showing great universality. And this method is more energy-efficient than thermal processing and preservers the bioactivity of polysaccharides and additives. Therefore, this innovative approach to polysaccharide processing offers a promising potential for the creation of polysaccharide-based food packaging bags as a sustainable alternative to non-degradable plastic bags.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"48 ","pages":"Article 101472"},"PeriodicalIF":8.5,"publicationDate":"2025-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143601116","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

Based on surface roughness and hydrophobicity to reduce the bacterial adhesion to collagen films for the ability to enhance the shelf life of food

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2025-03-01 DOI: 10.1016/j.fpsl.2025.101473

Xiaojing Tian , Teng Li , Yuxuan Liu , Yanan Tian , Zhiyi Li , Yang Wang , Yunhao Ma , Yu Li , Xin Wang , Wenhang Wang

{"title":"Based on surface roughness and hydrophobicity to reduce the bacterial adhesion to collagen films for the ability to enhance the shelf life of food","authors":"Xiaojing Tian , Teng Li , Yuxuan Liu , Yanan Tian , Zhiyi Li , Yang Wang , Yunhao Ma , Yu Li , Xin Wang , Wenhang Wang","doi":"10.1016/j.fpsl.2025.101473","DOIUrl":"10.1016/j.fpsl.2025.101473","url":null,"abstract":"<div><div>Bacterial adhesion to food, production machinery, and packaging can lead to contamination of foods and accelerate their spoilage process. In this study, cowhide collagen fiber was used as raw materials, and grinding and high-pressure homogenization were used to prepare two different scales of collagen fiber to study the effect of surface roughness on the properties and bacterial adhesion of collagen films, then zein was added to collagen fiber to improve its hydrophobicity. The results showed that when collagen fiber was homogenized by high-pressure and zein content was increased to 40 wt%, the roughness average (Ra) of films decreased from 17.39 nm to 4.71 nm, and the contact angle increased from 88.33 ° to 116.20 °. With the decrease of roughness and the increase of hydrophobicity, the adhesion ability of <em>Leuconostoc mesenteroides</em>, <em>Staphylococcus aureus</em> and <em>Escherichia coli</em> on the film was weakened. In addition, with the increase of zein addition, the tensile strength (TS) of films prepared by grinding increased from 10.850 MPa to 23.252 MPa, and the elongation at break (EAB) decreased from 74.97 % to 31.68 %, while the TS of the films prepared by high-pressure homogenization increased from 17.558 MPa to 23.414 MPa, the EAB increased from 30.94 % to 55.71 %. The study provides a new method for reducing the bacteria's adhesion to the surface of collagen based films.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"48 ","pages":"Article 101473"},"PeriodicalIF":8.5,"publicationDate":"2025-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143591689","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

Enhancing the preservation of blueberry with a tough and biodegradable soy protein isolate-carboxymethyl chitosan film integrated with TiO2 nanotube arrays

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2025-03-01 DOI: 10.1016/j.fpsl.2025.101467

Kai Cheng , Fengfeng Xu , Jin Du , Changfeng Li , Zengkai Wang , Liwei Zhang , Xueqin Wang , Jun Liu

{"title":"Enhancing the preservation of blueberry with a tough and biodegradable soy protein isolate-carboxymethyl chitosan film integrated with TiO2 nanotube arrays","authors":"Kai Cheng , Fengfeng Xu , Jin Du , Changfeng Li , Zengkai Wang , Liwei Zhang , Xueqin Wang , Jun Liu","doi":"10.1016/j.fpsl.2025.101467","DOIUrl":"10.1016/j.fpsl.2025.101467","url":null,"abstract":"<div><div>This study focuses on developing a tough, biodegradable film made from soy protein isolate (SPI) and carboxymethyl chitosan (CMCS), enhanced with titanium dioxide nanotube arrays (TNTAs). The main objective was to improve the hydrophobicity, mechanical strength, and thermal stability of SPI/CMCS films by incorporating TNTAs, making them suitable for food packaging, particularly in preserving high-moisture fruits like blueberries. The TNTAs were synthesized using anodic oxidation and integrated into the SPI/CMCS matrix through a solution-casting method. The resulting films exhibited enhanced mechanical properties, including higher tensile strength and better water resistance, without compromising biodegradability. Additionally, the SPI/CMCS/TNTAs composite films effectively maintain blueberry quality and extend their shelf life. These results suggest that SPI/CMCS/TNTAs films are promising candidates for sustainable and effective food packaging applications.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"48 ","pages":"Article 101467"},"PeriodicalIF":8.5,"publicationDate":"2025-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143535191","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 comprehensive review on hydrophobic modification of biopolymer composites for food packaging applications

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2025-03-01 DOI: 10.1016/j.fpsl.2025.101464

Sneha Sabu Mathew , Amit K. Jaiswal , Swarna Jaiswal

{"title":"A comprehensive review on hydrophobic modification of biopolymer composites for food packaging applications","authors":"Sneha Sabu Mathew , Amit K. Jaiswal , Swarna Jaiswal","doi":"10.1016/j.fpsl.2025.101464","DOIUrl":"10.1016/j.fpsl.2025.101464","url":null,"abstract":"<div><div>Biopolymers derived from biological sources are safe, abundant, eco-friendly, and economical substitutes for synthetic polymers. However, intrinsic properties of biopolymer films, such as abundant hydrophilic groups, weak mechanical properties, low resistance to heat, and poor barrier properties, need to be addressed to restrict them from being used before employing them for food packaging applications. Hydrophobic modification of biopolymers is crucial to enhance their suitability for food packaging applications. Various approaches, including nanocomposites, essential oil incorporation, and chemical modifications have been investigated to address the limitations of biopolymer packaging materials. Utilizing excipients which are deemed safe for consumption effectively achieves the requisite hydrophobicity in food packaging. Opting for food-safe excipients not only upholds the safety standards of packaged food but also aligns with environmentally conscious practices. These efforts ensure that biopolymer-based films and coatings meet the health and safety standards and the mechanical, thermal, and barrier properties required for food packaging. Moreover, this transition also underscores a commitment to sustainability and addresses the escalating imperative for eco-friendly solutions within food packaging. This article explores the various strategies developed for improving the water-interactive characteristics of materials intended for food contact. Furthermore, it elaborates on techniques that can enhance the hydrophobicity of biopolymers employed for food packaging. Additionally, regulations about the use of biopolymers in food packaging have also been discussed in detail, with particular emphasis on the applications of these modifications in active and intelligent food packaging.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"48 ","pages":"Article 101464"},"PeriodicalIF":8.5,"publicationDate":"2025-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143509335","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

Active packaging film based on quince seed mucilage/alginate integrated with biosilica nanoparticles containing oak extract for extending the shelf life of meat

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2025-03-01 DOI: 10.1016/j.fpsl.2025.101466

Fatemeh Bagri , Gholamreza Pircheraghi , Mohammad Imani , Zohreh Riahi , Masoumeh Douraghi , Jong-Whan Rhim

{"title":"Active packaging film based on quince seed mucilage/alginate integrated with biosilica nanoparticles containing oak extract for extending the shelf life of meat","authors":"Fatemeh Bagri , Gholamreza Pircheraghi , Mohammad Imani , Zohreh Riahi , Masoumeh Douraghi , Jong-Whan Rhim","doi":"10.1016/j.fpsl.2025.101466","DOIUrl":"10.1016/j.fpsl.2025.101466","url":null,"abstract":"<div><div>Straw-derived biosilica nanoparticles (SiNPs) loaded with oak fruit extract (OE@SiNP) were incorporated into quince seed mucilage/alginate (QSM/Alg) films to create eco-friendly active packaging materials. The structural and functional properties of the prepared particles, along with the effects of different concentrations of OE@SiNP on the physicochemical and functional properties of the films, were evaluated. The nanocomposite films containing 5 wt% OE@SiNP exhibited 100.0 % ABTS and 40.9 ± 0.8 % DPPH scavenging activities, in addition to UV-blocking capabilities of 96.5 ± 0.4 % for UV-A and 99.7 ± 0.1 % for UV-B. The addition of OE@SiNP enhanced the flexibility and hydrophobicity of the films. Moreover, the proposed QSM/Alg/OE@SiNP exhibited potent antibacterial activity, eradicating <em>S. aureus</em>, with the bacteria eliminated within 12 hours. As a result, minced pork was packaged with the manufactured film and stored at 4 ℃ for 20 days, during which quality changes were investigated. The experimental results demonstrated the effective preservation performance of the QSM/Alg/OE@SiNP film for packaged meat. Therefore, the developed multifunctional nanocomposite film shows significant potential for active food packaging applications.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"48 ","pages":"Article 101466"},"PeriodicalIF":8.5,"publicationDate":"2025-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143529301","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

Multifunctional carbon dots with full-band UV-to-HEBL shielding and antibacterial properties in polyvinyl alcohol film for enhancing food preservation

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2025-03-01 DOI: 10.1016/j.fpsl.2025.101468

Hong Duan , Manli Zhang , Yuming Deng , Lingyan Zheng , Tongtong Wang , Baoguo Sun , Gang Chen

{"title":"Multifunctional carbon dots with full-band UV-to-HEBL shielding and antibacterial properties in polyvinyl alcohol film for enhancing food preservation","authors":"Hong Duan , Manli Zhang , Yuming Deng , Lingyan Zheng , Tongtong Wang , Baoguo Sun , Gang Chen","doi":"10.1016/j.fpsl.2025.101468","DOIUrl":"10.1016/j.fpsl.2025.101468","url":null,"abstract":"<div><div>In this study, a new type of carbon dots based on diethyl ferulate (DEF-CDs) was developed, and doped into polyvinyl alcohol (PVA) to prepare an active food packaging film that effectively inhibits photooxidation and microbial contamination of food. Benefit from the rational design of the structure and optimization of the precursor for the DEF-CDs synthesis, 0.4 % of DEF-CDs in PVA film can prevent 100 % ultraviolet light (UV) and 99.90 % high-energy blue light (HEBL). Furthermore, its UV and HEBL blocking capacity shows no significant decline under 40 days of accelerated aging tests. Moreover, the DEF-CDs/PVA film exhibits significant antibacterial capacity, and with the concentration of DEF-CDs increased from 0 % to 0.8 %, the inhibition zone diameters increased from 8 mm to 22.8 mm for <em>Staphylococcus aureus</em> and from 8 mm to 11.8 mm for <em>Escherichia coli</em> O157:H7. Finally, using the DEF-CDs/PVA film as active food packaging, the shelf life of strawberry, jujube and milk was extended significantly. This work exhibits the potential of DEF-CDs as multifunctional nanoreinforcements for constructing protective food packaging.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"48 ","pages":"Article 101468"},"PeriodicalIF":8.5,"publicationDate":"2025-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143578969","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

Integration of UV-vis spectroscopy and machine learning for identification of recycled polyethylene terephthalate

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2025-02-24 DOI: 10.1016/j.fpsl.2025.101463

Yan-Ling Xie , Qi-Zhi Su , Qin-Bao Lin , Huai-Ning Zhong , Dan Li , Ben Dong

{"title":"Integration of UV-vis spectroscopy and machine learning for identification of recycled polyethylene terephthalate","authors":"Yan-Ling Xie , Qi-Zhi Su , Qin-Bao Lin , Huai-Ning Zhong , Dan Li , Ben Dong","doi":"10.1016/j.fpsl.2025.101463","DOIUrl":"10.1016/j.fpsl.2025.101463","url":null,"abstract":"<div><div>The circular economy has driven renewed interest in polyethylene terephthalate (PET) recycling, including recycled PET for food packaging, with a focus on reducing production costs and meeting social development goals. This study presents a novel approach to classifying virgin and recycled PET using an economically viable ultraviolet-visible spectroscopy combined with machine learning algorithms. The results show that Baseline Removal (RMBL) is the optimal preprocessing method for binary classification, and Principal Component Analysis (PCA) combined with Random Forest (RF) is the most effective binary classification model to distinguishes between virgin and 100 % recycled PET. To further improve the capability to detect samples of low recycled content, a multi-classification model was then developed. This approach enables the detection of recycled PET content as low as 10 %, providing a quantitative possibility for the classification. This study demonstrates the effectiveness of this approach and has significant implications for sustainable recycling practices.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"48 ","pages":"Article 101463"},"PeriodicalIF":8.5,"publicationDate":"2025-02-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143478546","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 cinnamaldehyde and tannic acid nano-emulsions on meat quality and protein oxidation during cold storage

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2025-02-21 DOI: 10.1016/j.fpsl.2025.101462

Ramy M. Khoder , Xinqun Deng , Liangzi Zhang , Qilin Huang , Juan You , Ru Liu , Huawei Ma , Tao Yin

{"title":"Effect of cinnamaldehyde and tannic acid nano-emulsions on meat quality and protein oxidation during cold storage","authors":"Ramy M. Khoder , Xinqun Deng , Liangzi Zhang , Qilin Huang , Juan You , Ru Liu , Huawei Ma , Tao Yin","doi":"10.1016/j.fpsl.2025.101462","DOIUrl":"10.1016/j.fpsl.2025.101462","url":null,"abstract":"<div><div>The study investigated the effects of a chitosan coating (CS) loaded with cinnamaldehyde (CIN) and tannic acid (TA) nano-emulsions on the quality and protein oxidation of chilled pork during cold storage. Cinnamaldehyde-Tannic Acid (CIN-TA) nano-emulsions displayed minimal droplet size fluctuations without phase separation over 12 days at 4 °C, indicating their strong applicability for meat preservation. The application of chitosan/cinnamaldehyde tannic acid nano-emulsions (CS/CIN-TAs) effectively preserved meat texture by reducing textural changes, droplet loss, centrifugal loss, and myofibrils degradation. Electronic nose analysis demonstrated that the coating maintained the pork’s original flavor profile throughout storage. The coating significantly inhibited lipid oxidation, with the CS/CIN-TA2 group exhibiting a 23.17 % reduction in peroxide value compared to the control group after storage. Moreover, protein oxidation was reduced significantly, as evidenced by the substantially lower carbonyl content (0.84 nmol/mg) in the CS/CIN-TA2, which was 66.15 % of the carbonyl content in the control group. Additionally, the coating decreased dimeric tyrosine content, delayed the rise in surface hydrophobicity, and maintained thiol content (173.29 μmol/g protein) and Ca²⁺-ATPase activity, thereby preserving myofibrillar protein structural integrity. These findings indicate that the CS/CIN-TA coating functions as an efficacious antioxidant barrier, thereby retarding lipid and protein oxidation processes. Consequently, the quality and shelf life of chilled pork were substantially enhanced, demonstrating the coating’s potential for improving the storage stability of fresh meat products.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"48 ","pages":"Article 101462"},"PeriodicalIF":8.5,"publicationDate":"2025-02-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143465520","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

Bio-inspired hydrophobicity in cellulose nanopaper via thermal-induced phase separation of beeswax: A new strategy to develop sustainable food packaging materials and its service life prediction

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2025-02-21 DOI: 10.1016/j.fpsl.2025.101461

Ajith Mathew , Aiswarya Poulose , Anmiya Peter , Hiran Mayookh Lal , Arya Uthaman , Mohamed Shuaib Mohamed Saheed , Daniel Pasquini , Yves Grohens , Deepu A. Gopakumar , Jinu Jacob George

{"title":"Bio-inspired hydrophobicity in cellulose nanopaper via thermal-induced phase separation of beeswax: A new strategy to develop sustainable food packaging materials and its service life prediction","authors":"Ajith Mathew , Aiswarya Poulose , Anmiya Peter , Hiran Mayookh Lal , Arya Uthaman , Mohamed Shuaib Mohamed Saheed , Daniel Pasquini , Yves Grohens , Deepu A. Gopakumar , Jinu Jacob George","doi":"10.1016/j.fpsl.2025.101461","DOIUrl":"10.1016/j.fpsl.2025.101461","url":null,"abstract":"<div><div>In this study, a hydrophobic cellulose nanopaper was developed by inducing hydrophobicity via the cost-effective and eco-friendly thermal-induced phase separation (TIPS) technique of beeswax. The resultant material suggests huge potential in food packaging applications due to the reduced water-vapour transmission rate (WVTR) and oxygen permeability, which is highly desirable in the current scenario. The beeswax adheres to the cellulose nanofiber through hydrogen bonding and hydrophobic-hydrophobic interactions. The fabricated hydrophobic cellulose nanopaper was characterized by FTIR, SEM, XRD, TGA and UTM. The beeswax-modified cellulose nanopaper (BCNP) showed a water contact angle of 119° and tensile strength of 28.5 MPa. The TIPS of beeswax in the CNP resulted in the fine coating of beeswax, which subsequently led to a substantial reduction in the water vapour transmission rate (1.8 (g/h.m2)) and oxygen permeability (38 Barrer), suggesting that the fabricated BCNP could be an effective packaging material for foodstuffs. The biodegradability study of the material has also been investigated via soil burial tests. The surface area and pore size of the material were analyzed by using BET analysis. The fabricated material has the ability to efficiently preserve the tomato fruit at an ambient temperature. We also investigated the service life of CNP and bee wax-coated CNP using the Arrhenius equation, substituting the tensile strength values obtained during the hygrothermal ageing studies. Therefore, the fabricated packaging material developed from hydrophobic cellulose nanopaper via TIPS aligns with green development strategies and could be a promising alternative to petroleum-based packaging materials</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"48 ","pages":"Article 101461"},"PeriodicalIF":8.5,"publicationDate":"2025-02-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143453404","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