Food Packaging and Shelf Life最新文献

{"title":"Chitosan-based films incorporated with Tribute Citrus essential oil nanoemulsion: A comprehensive analysis by multi-spectroscopy, molecular docking and molecular dynamics simulations","authors":"Guoqiang Li,&nbsp;Yiruo Jin,&nbsp;Shengshuang Yu,&nbsp;Yang He,&nbsp;Kaixiang Jia,&nbsp;Ying Zhao,&nbsp;Chenlu Zhang,&nbsp;Chunbo Zhang,&nbsp;Yingying Li,&nbsp;Jie Liu,&nbsp;Jing Wu,&nbsp;Mingfei Wu","doi":"10.1016/j.fpsl.2026.101801","DOIUrl":"10.1016/j.fpsl.2026.101801","url":null,"abstract":"<div><div>The excessive reliance on petroleum-based plastics has intensified global environmental concerns, highlighting the need for sustainable and functional food-packaging materials. Chitosan (CS) films represent a promising alternative; however, their limited mechanical strength, moisture sensitivity, and insufficient antimicrobial activity restrict their practical applications. In this study, <em>Tribute Citrus</em> essential oil (TCEO) was extracted via hydrodistillation, and GCMS identified 28 volatile compounds, with <span>D</span>-limonene (86.38%) as the dominant component. A moderate stable nanoemulsion (NE) was formulated using high-speed homogenization and ultrasonication, producing nanoscale droplets (249.6 nm, PDI 0.296, zeta potential −22.2 mV). Incorporating NE (1 ∼ 3%, w/w) into CS films significantly modified their physicochemical and functional properties. FTIR, XPS, and XRD analyses revealed reduced crystallinity and altered polymer interactions, contributing to increased flexibility and decreased water solubility. SEM and AFM confirmed increased surface roughness due to NE droplet distribution, whereas TG analysis demonstrated enhanced thermal stability at specific temperature ranges. Molecular docking and 100 ns molecular dynamics simulations suggested that limonene interacted with CS primarily through hydrophobic, π- π stack interactions and van der Waals interactions. Functionally, the NE-loaded films exhibited concentration-dependent antimicrobial activity against <em>Vibrio parahaemolyticus</em>, <em>Escherichia coli</em>, and <em>Staphylococcus aureus</em>. Moreover, storage experiment using <em>Fenneropenaeus chinensis</em> demonstrated that TCEO-NE films effectively delayed microbial growth and reduced TVB-N accumulation during refrigerated storage. These findings indicate that CS/TCEO-NE films enhance mechanical and antibacterial properties and show promise as biodegradable active-packaging materials for seafood preservation applications.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"56 ","pages":"Article 101801"},"PeriodicalIF":10.8,"publicationDate":"2026-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148569576","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 and application of betalain intelligent double-layer indicator film loaded with cinnamon essential oil","authors":"Yuan Guan,&nbsp;Chuang Zhou,&nbsp;Zhengang Zhao","doi":"10.1016/j.fpsl.2026.101802","DOIUrl":"10.1016/j.fpsl.2026.101802","url":null,"abstract":"<div><div>The growing demand for sustainable food preservation has spurred intelligent packaging that integrates active preservation with real-time freshness monitoring. This study fabricated a chitosan/sodium alginate-based double-layer film (CS/CEO-BS), incorporating betalain (BT) as a pH-sensitive chromophore and cinnamon essential oil (CEO) as an antimicrobial agent. A structure‑function separation strategy was adopted to spatially segregate the BT‑loaded indicator core layer from the outer CS/CEO protective layer, mitigating interference between functional components. Comparative analysis with the monolayer (BS/CEO) and sodium alginate‑coated (SA/CEO‑BS) films revealed that the CS/CEO‑BS double‑layer film exhibited superior structural integrity. SEM and quantitative ImageJ pore analysis showed that the CS/CEO‑BS film formed a more compact structure with lower porosity, as evidenced by its minimum average pore area of 0.551 μm² among all samples. Furthermore, the CS/CEO‑BS film exhibited higher thermal stability, enhanced mechanical flexibility, and optimal barrier performance, along with rapid pH responsiveness. Release kinetics modeling in a fatty food simulant indicated that the release was predominantly diffusion-controlled. In shrimp preservation assays, the CS/CEO‑BS film achieved early visual spoilage detection via a distinct red‑to‑yellow color transition, correlating with total volatile basic nitrogen (TVBN) levels. After 8 days of storage, the BS/CEO monolayer exceeded the TVBN safety limit of 20 mg/100 g (24.80 ± 2.12 mg/100 g), whereas the CS/CEO‑BS bilayer remained below this threshold (18.71 ± 1.41 mg/100 g), confirming its capacity to extend shrimp shelf life. These findings suggest that the structure‑function separation strategy enables the fabrication of chitosan-based bilayer films with promise for intelligent food packaging.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"56 ","pages":"Article 101802"},"PeriodicalIF":10.8,"publicationDate":"2026-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148569590","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":"Scale up coating process of PBAT with modified lignin for paper packaging: Barrier properties, and screening volatile/semi-volatile compounds","authors":"Francisco A. G. Soares Silva,&nbsp;Joel Pereira,&nbsp;Carlos Granadeiro,&nbsp;Tomás Duarte,&nbsp;Fátima Poças","doi":"10.1016/j.fpsl.2026.101799","DOIUrl":"10.1016/j.fpsl.2026.101799","url":null,"abstract":"<div><div>To replace fossil-based plastics with circular alternatives, paper packaging requires high-performance functional barriers. This study evaluates coatings composed of poly(butylene adipate-co-terephthalate) (PBAT) and lignin to address this performance gap from paper for food packaging applications. Specifically, paper coatings based on PBAT and esterified lignin (E.Lignin) as compatibilizer were developed and scaled up by extrusion coating. Lignin esterification with propionic acid increased compatibility with the PBAT matrix, as confirmed by FT-IR and ¹ ³C CP/MAS NMR and GC-MS. At laboratory scale, adding 1 wt% E.Lignin to PBAT reduced water and oxygen transmission rates (WVTR and OTR) relative to neat PBAT coatings by 65%. The use of lignosulfonates (LS) as alternative compatibilizer (avoiding esterification) was explored at laboratory scale. Low loadings improved lignin dispersion and comparable moisture-barrier performance was achieved as for the E.Lignin. The selected formulation (PBAT + 1 wt% E.Lignin) was validated by pilot-scale extrusion coating at grammages of 8–24 g/m², achieving WVTR values of 250–150 g/m²·day (23 °C, 50% RH) and OTR values down to 200 cc/m²·day at the highest grammage, achieving the same performance as obtained at lab scale. GC–MS screening of lignin and E.Lignin identified additional volatile/semi-volatile compounds, including Cramer Class III substances, highlighting the need for dedicated migration testing of final coated papers before food-contact use.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"56 ","pages":"Article 101799"},"PeriodicalIF":10.8,"publicationDate":"2026-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148569656","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}

{"title":"Cellulose nanocrystal-based antimicrobial porous foam loaded with cinnamaldehyde for enhanced chilled meat preservation","authors":"Jin-ling Wu ,&nbsp;Ai-ling Zhong ,&nbsp;Rui Zhang ,&nbsp;Hai-yan Huang ,&nbsp;Teng-gen Hu ,&nbsp;Zhen-lin Xu ,&nbsp;Hong Wang ,&nbsp;Peng Wen","doi":"10.1016/j.fpsl.2026.101783","DOIUrl":"10.1016/j.fpsl.2026.101783","url":null,"abstract":"<div><div>Active packaging with sustained release property of active compound and good absorption capacity towards exudates is highly desirable for extending shelf life of meat. Herein, a novel cellulose nanocrystal (CNC)-based antimicrobial foam was prepared by encapsulating cinnamaldehyde/<em>β</em>-cyclodextrin inclusion complex (Cin/<em>β</em>-CD-IC) for chilled meat preservation. CNC extracted from pomelo peel via acid hydrolysis (100–200 nm length, 25–30 nm width) was co-cross-linked with epichlorohydrin and Cin/<em>β</em>-CD-IC complex to form a stable foam. The prepared foam exhibited uniformly porous structure, which was beneficial for enhancing water absorption capacity (1781.30%) and compressive strength (254.08 kPa under 80% strain). Antimicrobial performance demonstrated that released Cin inhibited the growth of Gram-negative and Gram-positive bacteria, with inhibition zones of 36.00–40.50 mm. Notably, the enhanced activity and improved sustained release of Cin were observed due to the formation of Cin/<em>β</em>-CD-IC. The foam exhibited superior biodegradability and biocompatibility. Practical application showed that after 12 days, the pH, total volatile base nitrogen, and total viable count of chilled meat treated with the CNC/Cin/<em>β</em>-CD-IC foam were 6.05, 15.40 mg/100 g, and 6.78 (log CFU/g), respectively, and lower levels of spoilage-related volatiles were confirmed by electronic nose analysis, indicating the potential application in chilled meat preservation.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"55 ","pages":"Article 101783"},"PeriodicalIF":10.6,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148184880","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 of polybutylene adipate terephthalate-based degradable nanofibrous membranes loaded with metal-organic frameworks for linear and sustained release of thymol via microfluidic blown spinning for fruit preservation","authors":"Feifei Wang ,&nbsp;Xiaohong Guo ,&nbsp;Wenjing Shi ,&nbsp;Xiangju Feng ,&nbsp;Yongrui Ti ,&nbsp;Xiangzheng Yang ,&nbsp;Da Wang ,&nbsp;Jiangkuo Li ,&nbsp;Zhiqiang Wang ,&nbsp;Zhengan Yang ,&nbsp;Di Wu ,&nbsp;Kunsong Chen","doi":"10.1016/j.fpsl.2026.101779","DOIUrl":"10.1016/j.fpsl.2026.101779","url":null,"abstract":"<div><div>Sustainable packaging is an important way to achieve the green preservation of perishable agricultural products. Poly(butylene adipate‑co‑terephthalate) (PBAT) is a biodegradable polymer. Besides, microfluidic blow spinning (MBS) has gained attention for fabricating nanofibrous membranes with high efficiency and uniformity, but no consideration of PBAT as the substrate material yet in MBS process. In the present study, PBAT was fabricated into nanofibrous membranes via MBS, and two thymol (THY)-loaded metal-organic frameworks (Mg-MOF and UiO-67) were separately incorporated during the spinning process to enhance the sustained release of antimicrobial agents from the membranes. The synthesized MOFs achieved high loading capacities, among which THY@Mg-MOF reached 72.38%. Through the dual release control by nanoMOFs and nanofibrous membranes, both composite membranes achieved a sustained release of THY, following a near-linear profile over 300 h. Besides, the two membranes also exhibited improved thermal stability and hydrophobicity, along with good biodegradability and cytocompatibility. Good in vitro antibacterial activity was achieved against <em>Escherichia coli</em> and <em>Staphylococcus aureus</em>, with over 5 lg reduction by 1% THY@Mg-MOF/PBAT (T@MP−2). The T@MP−2 membranes also exhibited a good inhibitory effect against <em>Botrytis cinerea</em> inoculated on blueberries. During the 14 d of storage, blueberries pad with the T@MP−2 membranes were well preserved, with a reduced decay rate of only 2.22%, limited weight loss, maintained firmness, and improved anthocyanin retention (with only a 4.4% loss). In summary, PBAT‑based MBS membranes functionalized with MOFs allowed sustained, dual‑controlled release of active compounds and exhibited good antimicrobial efficacy, offering a scalable and eco‑friendly active packaging solution.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"55 ","pages":"Article 101779"},"PeriodicalIF":10.6,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148184882","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 of antibacterial and antifouling smart/active food packaging based on phosphorylcholine-modified chitosan for pork freshness monitoring and raspberry preservation","authors":"Tiantian Liu ,&nbsp;Jiayi Xue ,&nbsp;Ruoran Qin ,&nbsp;Haoqiang Wang ,&nbsp;Rui Zhang ,&nbsp;Yingzhu Liu ,&nbsp;Longwei Jiang","doi":"10.1016/j.fpsl.2026.101785","DOIUrl":"10.1016/j.fpsl.2026.101785","url":null,"abstract":"<div><div>This study demonstrated a method for preparing a smart active packaging with high antibacterial and antifouling properties using phosphatidylcholine-modified chitosan (PCCS) as matrix and alizarin (AN) as indicator (PCCS-AN). FTIR and ¹H NMR confirmed the successful synthesis of PCCS. Moreover, FTIR and SEM revealed that the incorporation of AN resulted in the formation of hydrogen bonds with the film matrix and that the films became denser. The synergistic effect of phosphorylcholine modification and the incorporation of AN significantly improved the properties of the chitosan film (CS), improving its water solubility, tensile strength (by 21.43%), elongation at break (by 14.38%), and antioxidant performance (DPPH: 71.62%; ABTS: 81.81%), and reducing its water vapor permeability (by 7.33%). PCCS-AN exhibited good antibacterial activity and had effective antibacterial adhesion abilities in short-term testing. Moreover, preliminary biodegradation and plant growth experiments revealed excellent biodegradability and positive effects on wheat growth. Compared with CS containing AN, PCCS-AN had shorter response times and more significant color changes in terms of pH and NH₃ sensitivity. PCCS-AN not only exhibited visible changes (from yellow to purple) during pork freshness monitoring but also increased the shelf life of the raspberries by 6 days. This study presents novel ideas for smart packaging with efficient sterilization and long-lasting antifouling functions.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"55 ","pages":"Article 101785"},"PeriodicalIF":10.6,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148241061","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":"Chlorinated paraffins in beeswax wraps – method development and its application to new and used samples","authors":"Alena Aha ,&nbsp;Jakob Hauns ,&nbsp;Alexander Schächtele ,&nbsp;Sebastian Zellmer ,&nbsp;Oliver Kappenstein ,&nbsp;Walter Vetter","doi":"10.1016/j.fpsl.2026.101776","DOIUrl":"10.1016/j.fpsl.2026.101776","url":null,"abstract":"<div><div>Short-chain (SCCPs) and medium-chain (MCCPs) chlorinated paraffins (CPs) are highly complex mixtures extensively used as flame retardants, plasticizers, and lubricants. Next to the presence in food, CPs were repeatedly detected in food contact materials. Within this product class, beeswax wraps have recently gained popularity as a sustainable alternative to conventional packaging materials. A novel sample clean-up procedure consisting of microwave-assisted extraction, a freezing-out step with acetonitrile, countercurrent chromatography, and adsorption chromatography enabled the quantification of CPs in all samples (n = 26) by GC/ECNI-Orbitrap-HRMS. New beeswax wraps (n = 19) contained 0.2–15 (average: 2.8) µg CPs per dm² beeswax wrap. Used wraps were in the same range except for two samples which showed higher levels (20 and 260 µg/dm² CPs). This produced evidence that beeswax wraps can sorb high amounts of CPs from contaminated (indoor) environments during storage. Due to the lack of experimental data, a theoretical calculation of the transfer of CPs from beeswax wraps into food shows that these can contribute to human exposure to CPs.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"55 ","pages":"Article 101776"},"PeriodicalIF":10.6,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148184885","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":"Dual-function biodegradable film based on gelatin-chitosan incorporating Careya sphaerica (Kradon) extract and red cabbage anthocyanins: Smart antimicrobial and pH indicator for monitoring fresh-cut pork quality","authors":"Subhash V. Pawde ,&nbsp;Nattika Khawmak ,&nbsp;Nachacha Janudom ,&nbsp;Kanthaporn Unboontham ,&nbsp;Nattaya Konsue ,&nbsp;Di Wu ,&nbsp;Wanli Zhang ,&nbsp;Young Hoon Jung ,&nbsp;Saroat Rawdkuen","doi":"10.1016/j.fpsl.2026.101780","DOIUrl":"10.1016/j.fpsl.2026.101780","url":null,"abstract":"<div><div>Dual-function bilayer films were developed to simultaneously extend shelf-life and monitor freshness of fresh-cut pork through synergistic interaction of active and intelligent components. The films comprised an outer gelatin (1.5% w/v)-chitosan (1.5% w/v) layer incorporating <em>Careya sphaerica</em> extract (Kradon, 0–15% w/v) for antimicrobial activity, and an inner gelatin layer (2% w/v) embedded with red cabbage anthocyanins (2% w/v) as pH sensitive colorimetric indicator. Among formulations tested, the 9% C. <em>sphaerica</em> extract film (CR9) demonstrated the most favourable balance of physicochemical, barrier, and antimicrobial properties: water vapor transmission rate (WVTR) of 77.98 g/day·m², tensile strength of 31.85 MPa with 10.45% elongation, and water contact angles of 89.8° (outer layer) and 65.7° (inner layer). Fourier transform infrared spectroscopy (FTIR) analyses confirmed hydrogen bonding interactions between phenolic compounds and polymer matrices. The CR9 film demonstrated significant antimicrobial efficacy with 4.1 log CFU/g reduction against <em>Staphylococcus aureus</em> and 2.8 log CFU/g reduction against <em>Pseudomonas aeruginosa</em>. The anthocyanin indicator exhibited distinct pH-dependent colour transitions from red (pH 2–4, λmax = 520 nm) to blue green (pH 10–12, λmax = 603 nm), with rapid ammonia responsiveness within 10 min. Application on fresh-cut pork at 4°C extended shelf-life from 3 to 5 days, while the indicator provided real-time spoilage detection through visible colour changes (ΔE &gt; 15) that correlated strongly with pH, total volatile basic nitrogen (TVB-N), and total plate count (TPC) (R² &gt; 0.90). These results demonstrated the film's substantial practical utility for active preservation and intelligent quality monitoring of fresh meat products.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"55 ","pages":"Article 101780"},"PeriodicalIF":10.6,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148184886","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":"Desiccant-based atmosphere-relative humidity control packaging: Mathematical modeling and temperature–humidity field for high-transpiration-rate fruits and vegetables packaging","authors":"Wenyiming Feng,&nbsp;Lixin Lu","doi":"10.1016/j.fpsl.2026.101775","DOIUrl":"10.1016/j.fpsl.2026.101775","url":null,"abstract":"<div><div>Fruits and vegetables with high transpiration rate tend to release a large amount of water vapor through transpiration during storage and transportation, leading to a rapid increase in relative humidity (RH) around them. Controlling the RH inside the packaging for such produce is a key and challenging issue for achieving product preservation. In this study, an atmosphere-relative humidity control packaging system (ARHCPS) combining desiccants with perforation-mediated gas exchange was established. Based on the respiratory and transpiration rates of fruits and vegetables, the theory of perforation-mediated gas exchange, the moisture absorption kinetics of desiccants, and the heat exchange theory of cold storage agents, a mathematical model for changes in gas concentration, RH and temperature inside the packaging was constructed. On this basis, taking broccoli (a typical high-transpiration produce) in its storage and transportation fresh-keeping boxes as the research object, the perforation design (including perforation diameter and number) was completed according to the ideal gas components required for product preservation. The dynamic characteristics of gas concentration and RH changes inside the packaging were analyzed, and the theoretical model was verified through experiments. The results showed that the established control system could maintain the RH around broccoli within the range of 90<!--> <!-->%–95<!--> <!-->%, with the error between predicted and experimentally measured RH values being less than 5<!--> <!-->%. Compared with existing “black-box” models, the mean absolute error (MAE) and root mean square error (RMSE) of RH predictions from the established model were reduced by 53.66<!--> <!-->% and 23.07<!--> <!-->%, respectively. This study provides a technical basis for the design of atmosphere-RH control packaging for fruits and vegetables with high transpiration rate.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"55 ","pages":"Article 101775"},"PeriodicalIF":10.6,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148184884","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":"Corrigendum to “Bioactive ZIF-8@PEO/PLA/PCL electrospun nanofibrous membrane for enhancing the preservation stability of blueberry” [Food Packaging and Shelf Life 55 (2026) 101755]","authors":"Junying Wang ,&nbsp;Chong Shi ,&nbsp;Donglu Fang ,&nbsp;Yankang Deng ,&nbsp;Tao Lu ,&nbsp;Shuqiong Xia ,&nbsp;Mengyang Xu ,&nbsp;Lianfei Lyu ,&nbsp;Yaqiong Wu ,&nbsp;Chaobo Huang ,&nbsp;Fuliang Cao ,&nbsp;Weilin Li","doi":"10.1016/j.fpsl.2026.101772","DOIUrl":"10.1016/j.fpsl.2026.101772","url":null,"abstract":"","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"55 ","pages":"Article 101772"},"PeriodicalIF":10.6,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148241191","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}