Food Packaging and Shelf Life最新文献

{"title":"Enhancing starch/agar cryogels with demethylated lignin: Microstructure, functional properties, and application as biodegradable absorbent pads for inhibiting oxidation in fresh minced pork","authors":"Zenan Wu,&nbsp;Lina Sun,&nbsp;Yuqi Xie,&nbsp;Xinhui Wang,&nbsp;Fengying Xie","doi":"10.1016/j.fpsl.2025.101615","DOIUrl":"10.1016/j.fpsl.2025.101615","url":null,"abstract":"<div><div>This study investigated the effects of incorporating demethylated lignin (DLG) on the microstructure and functional properties of starch/agar cryogels, which were subsequently applied as an eco-friendly absorbent pad to delay the oxidation of chilled pork mince. The research aims to provide theoretical support for developing food-active packaging materials derived from biodegradable bio-based cryogels. After demethylation, the cleavage of the β-O-4 bonds within the lignin structure led to the generation of supplementary ortho phenolic hydroxyl groups. The incorporation of DLG affected the double helix structure of starch, which promoted non-covalent interactions between starch and agar, thereby enhancing the thermal stability of the cryogels. The pore structure of the cryogels became progressively more open with increasing DLG concentration. Although the more open pore structure marginally reduced the compression strength compared to that of pure starch cryogel, it significantly improved water absorption (from 440 % to 567 %) and inhibition of ABTS free radicals (from 91.6 % to 97.3 %). The antioxidant experiment of chilled pork experiment demonstrated that the absorbent pad significantly improved meat color and inhibited myoglobin and lipid oxidation. Throughout the 10-day storage period, it reduced malondialdehyde levels in meat samples to 1.34 ± 0.08 mg/kg. The DLG-loaded starch/agar cryogel demonstrates potential as an active food packaging material due to its enhanced water absorption capacity and antioxidant property.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"52 ","pages":"Article 101615"},"PeriodicalIF":10.6,"publicationDate":"2025-09-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145118538","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":"New insights into the growth characteristics, bacterial interaction and spoilage contribution of Pseudomonas species in vacuum skin packaged beef","authors":"Jun Yang ,&nbsp;Ge Rong ,&nbsp;Rongrong Liang ,&nbsp;Lixian Zhu ,&nbsp;Yanwei Mao ,&nbsp;Xin Luo ,&nbsp;Yimin Zhang ,&nbsp;Xiaoyin Yang","doi":"10.1016/j.fpsl.2025.101622","DOIUrl":"10.1016/j.fpsl.2025.101622","url":null,"abstract":"<div><div><em>Pseudomonas</em> is generally regarded as a strict aerobe that plays a critical role in aerobically packaged meat spoilage, which has been extensively explored. However, limited information is available about their growth in low-oxygen packaged meat. This study investigated the spoilage characteristics of vacuum skin packaged (VSP) beef steaks associated with microbiota dynamics including <em>Pseudomonas</em> species during chilled storage. Furthermore, the interaction and spoilage contribution of popular <em>Pseudomonas</em> (<em>P. lundensis</em>) and dominant lactic acid bacteria (LAB; <em>Latilactobacillus curvatus</em>) in VSP beef were explored by co-culture and mono-culture. Results demonstrated that <em>Latilactobacillus</em> and <em>Carnobacterium</em> were the predominant bacteria in VSP beef steaks at the end of storage (28 days), but <em>Pseudomonas</em> counts slowly increased during storage (<em>P</em> &lt; 0.05). <em>P. fluorescens</em> subgroup was the main <em>Pseudomonas</em> cluster throughout the entire period, comprising <em>P. azotoformans</em>, <em>P. orientalis</em>, and <em>P. fluorescens</em>, etc. <em>P. azotoformans</em>, <em>P. orientalis</em>, and <em>P. lundensis</em> finally became the most abundant <em>Pseudomonas</em> species. <em>Pseudomonas</em> showed higher spoilage potential than LAB, especially for <em>P. helmanticensis</em> and <em>P. lundensis</em>. In the VSP inoculated beef, <em>P. lundensis</em> and <em>L. curvatus</em> had a competitive interaction and promoted off-odor volatiles (nonanal, acetoin, etc.) production. Albeit the overgrowth of <em>L. curvatus</em> in contrast to <em>P. lundensis</em> occurred in VSP beef, <em>P. lundensis</em> exhibited more robust myofibrillar degradation, accompanied by higher (<em>P</em> &lt; 0.05) pH, total volatile basic nitrogen (TVB-N), and TCA-soluble peptides contents. Therefore, in addition to LAB, the influence of <em>Pseudomonas</em> growth on spoilage and thus on the shelf-life of VSP beef should not be neglected.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"52 ","pages":"Article 101622"},"PeriodicalIF":10.6,"publicationDate":"2025-09-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145118445","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 citric acid-crosslinked carboxymethyl cellulose /chitosan hydrogel films reinforced with ZnO nanoparticles for active broccoli packaging","authors":"Saba Sabzevari ,&nbsp;Hasan Farrokhzad ,&nbsp;Ali Poorkhalil","doi":"10.1016/j.fpsl.2025.101623","DOIUrl":"10.1016/j.fpsl.2025.101623","url":null,"abstract":"<div><div>A nanocomposite hydrogel film of carboxymethyl cellulose (CMC) and chitosan (CS), crosslinked by citric acid and reinforced with zinc oxide nanoparticles (ZnO NPs), was developed for the active packaging of fresh broccoli. ZnO was incorporated at 0.5–3 wt% to improve the performance of the film. CSA18GZ3 composition (3 wt% ZnO) exhibited enhanced properties, including 48 % reduction in water vapor permeability (4.01 × 10⁻⁹ g·m⁻¹·h⁻¹·Pa⁻¹), contact angle increase to 60.43°, and tensile strength and Young's modulus improvement. Crosslinking and ZnO dispersion were confirmed by FTIR and XRD, and homogeneous morphology by SEM. Antibacterial tests revealed considerable log reductions against <em>E. coli</em> (2.41) and <em>Listeria monocytogenes</em> (5.69) within 24 h. Shelf-life tests indicated that CSA18GZ3 preserved the freshness and visual appearance of broccoli for 7 days under ambient storage, performing better than traditional polypropylene (PP) cling film packaging. The combination of biodegradability, barrier, mechanical properties, and antimicrobial performance indicates the potential of this CMC/CS/ZnO system as a promising candidate for application in sustainable active food packaging technology.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"52 ","pages":"Article 101623"},"PeriodicalIF":10.6,"publicationDate":"2025-09-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145118536","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":"Antioxidant films based on poly(vinyl alcohol) (PVOH) activated by a flavonoid-rich fraction from Malpighia emarginata DC. pomace in free and nanoencapsulated forms","authors":"Esther Emily Silva Freitas ,&nbsp;Indira Sardinha Caló Esteves ,&nbsp;Laís Maciel Rodrigues ,&nbsp;Adriane Santana Bomfim ,&nbsp;Sthefane Pires dos Santos ,&nbsp;Renato Souza Cruz ,&nbsp;Alexsandro Branco ,&nbsp;Geany Peruch Camilloto","doi":"10.1016/j.fpsl.2025.101618","DOIUrl":"10.1016/j.fpsl.2025.101618","url":null,"abstract":"<div><div>Active packaging incorporating natural antioxidants has been extensively studied to minimize quality loss and ensure food safety. This study evaluated the effects of incorporating a flavonoid-enriched fraction (FLA), in both free and nanoencapsulated forms, into poly(vinyl alcohol) (PVOH) films. The FLA was obtained by dynamic adsorption/desorption of <em>Malpighia emarginata</em> DC. (acerola) pomace extract (MEPE) using a PAD 9050 macroporous resin column. FLA-loaded nanocapsules (FLA-NCs) were prepared via nanoprecipitation using polycaprolactone, achieving high encapsulation efficiency (81.43 ± 0.98 %) and a narrow particle size distribution (157.0 ± 10.1 nm). Control films (CF) and active films containing 1 % (w/w) free FLA (FF) or nanoencapsulated FLA (NF) were produced by the solvent casting method. The addition of FLA and FLA-NCs improved the films’ optical properties by increasing yellowing intensity, opacity, and UV light protection, and slightly modified the thermal properties. While the CF exhibited a maximum tensile strength (TS) of 34.31 ± 5.34 MPa and water vapor permeability (WVP) of 1.21 ± 0.10 g·mm/m²·day·kPa, the incorporation of FLA reduced TS and WVP without affecting film thickness (0.08 ± 0.02 mm) or elongation at break (279.05 ± 22.35 %). These modifications remained within acceptable parameters for packaging applications. The antioxidant activity of the films was enhanced, with FF showing superior DPPH and FRAP responses. NF, in turn, exhibited a more controlled and sustained flavonoid release, reaching 1.60 mg QE/g film in aqueous simulant (A) after 240 h. These results highlight NF’s potential for active packaging aimed at preserving lipid-rich foods.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"52 ","pages":"Article 101618"},"PeriodicalIF":10.6,"publicationDate":"2025-09-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145095722","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":"Perillyl alcohol-inclusion complex encapsulated electrospun gum arabic/PVA nanofiber for active fruit packaging","authors":"Bhawana Yadav ,&nbsp;Nishchay Verma ,&nbsp;Amit Kumar ,&nbsp;Krishna Mohan Poluri ,&nbsp;Payal Gupta","doi":"10.1016/j.fpsl.2025.101620","DOIUrl":"10.1016/j.fpsl.2025.101620","url":null,"abstract":"<div><div>Fresh fruits are highly prone to microbial colonization and oxidative degradation, presenting hurdles in tackling food spoilage. Biodegradable active fruit packaging incorporated with bioactive molecules offers a sustainable solution to mitigate the challenges associated with nonbiodegradable packaging. In this study, perillyl alcohol (PA), a potent antimicrobial and antioxidant bioactive has been complexed with β-cyclodextrin to prepare inclusion complex (PA-IC) and then encapsulated into gum arabic/polyvinyl alcohol nanofibers (PA-IC-NF) via electrospinning. The PA-IC-NF were characterized using SEM, ATR-FTIR, PXRD, and TGA, confirming structural uniformity, successful encapsulation, and thermal stability of the nanofibers. The average water contact angle of 56.59˚ showed the hydrophilic nature of the nanofibers, a critical factor for moisture management in packaging. The release profile of PA from nanofibers in the medium showed sustained release, and antioxidant activity was estimated by DPPH radical scavenging assay. Further evaluations revealed strong antimicrobial, biofilm inhibition and eradication ability, assessed through an XTT reduction assay against <em>Escherichia coli, Staphylococcus aureus</em>, and <em>Bacillus subtilis</em>. To validate its practical application, PA-IC-NF was tested as active packaging for strawberries and grapes, and it was observed that the nanofibers extended their shelf life for 8 days, preventing microbial colonization. Physiological parameters like weight loss, pH, vitamin C content, titratable acidity, and total phenolic content, indicating quality of fruits were also assessed. The biodegradability analysis showed 45 % and 55 % degradation in 14 and 28 days respectively. Therefore, this study highlights the potential of PA-IC-NF as a biodegradable and sustainable active fruit packaging, showcasing enhanced functional properties of PA.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"52 ","pages":"Article 101620"},"PeriodicalIF":10.6,"publicationDate":"2025-09-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145095721","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":"Poly(butylene succinate) films modified with functional deep eutectic solvent/orange peel extract systems","authors":"Adriana Viñas-Ospino ,&nbsp;Mayra Anticona ,&nbsp;Maria J. Esteve ,&nbsp;Jesús Blesa ,&nbsp;Małgorzata Mizielińska ,&nbsp;Magdalena Zdanowicz","doi":"10.1016/j.fpsl.2025.101614","DOIUrl":"10.1016/j.fpsl.2025.101614","url":null,"abstract":"<div><div>The development of biodegradable packaging materials with enhanced functional properties is crucial for sustainable food preservation. This work presents an investigation of poly(butylene succinate) (PBS) films modified with hydrophobic deep eutectic solvents (DESs) and orange peel (OP) extracts to enhance their antioxidant and antibacterial properties. Various PBS systems modified with mixtures based on two selected terpenes: thymol (Thy) and limonene (Lim) with lauric acid (C12): Thy:C12 and Lim:C12, without and with OP extracts, were evaluated for their physicochemical, optical, and bioactive properties. The modified films showed improved tensile strength (15.6 MPa) and elongation at break (32 %), compared to unmodified PBS (11.0 MPa and 20.5 %). Water vapor transmission rate (WVTR) was reduced, enhancing barrier properties. Antioxidant activity (DPPH inhibition) increased up to 24 % in DES-OP formulations, and antibacterial assays showed inhibition zones of 17.2 mm against <em>Staphylococcus aureus</em>. PBS films modified with hydrophobic DESs and OP extracts from food waste offer a sustainable alternative to conventional plastics with enhanced bioactive properties. Future studies should focus on long-term stability, biodegradation kinetics, industrial processing methods and applications to optimize their commercial viability in food industries.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"52 ","pages":"Article 101614"},"PeriodicalIF":10.6,"publicationDate":"2025-09-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145095449","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":"Antioxidant and antimicrobial activities of octenyl succinic anhydride modified Tamarind/Portulaca polysaccharide coating incorporated with protocatechuic acid methyl ester and its application in cherry tomatoes preservation","authors":"Miaole Zhang,&nbsp;Hong Chen,&nbsp;Linna Wang,&nbsp;Shaoying Zhang,&nbsp;Youwei Yu","doi":"10.1016/j.fpsl.2025.101612","DOIUrl":"10.1016/j.fpsl.2025.101612","url":null,"abstract":"<div><div>The increasing consumer demand for high-quality fresh produce has been accompanied by growing concerns regarding environmental pollution caused by conventional synthetic packaging materials. In this study, an eco-friendly O-MP-P composite coating material was developed based on natural polysaccharides, with octenyl succinic anhydride (OSA)-modified tamarind seed polysaccharide (TSP) serving as the matrix, supplemented by protocatechuic acid methyl ester (MPCA) and purslane polysaccharide (POP). The postharvest preservation performance of tomatoes was significantly enhanced by this material, while considerable application potential was concurrently demonstrated. The results indicated that the precipitation of MPCA on the film surface was effectively inhibited by the incorporation of POP, leading to the formation of a denser microstructure. A reduction in water vapor permeability by 1.081 × 10⁻¹⁰ g/m·s·Pa was observed in the O-MP-P composite film compared to the TSP film. Evaluation of the O-MP-P composite film performance revealed excellent antioxidant properties (DPPH and ABTS radical scavenging rates of 88.06 % and 89.10 %, respectively) and significant antimicrobial activity against <em>E. coli</em> and <em>S. aureus</em>. Furthermore, it also exhibited enhanced mechanical strength and effective UV-blocking properties. Application of the O-MP-P coating to cherry tomatoes effectively inhibited fruit decay and degradation of key nutritional components including ascorbic acid and lycopene, maintained postharvest quality and extended shelf life from 16 days(control) to 20 days. Due to its superior preservation efficacy and simple preparation process, this coating material is considered to represent a promising industrial solution for the development of novel green preservation technologies for fruits and vegetables.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"52 ","pages":"Article 101612"},"PeriodicalIF":10.6,"publicationDate":"2025-09-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145095719","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":"Bio-templated nanocellulose/ZnO hybrids reinforced PVA/chitosan films with synergistic antibacterial activity for enhanced food preservation","authors":"Dan Chen,&nbsp;Shiyu Lin,&nbsp;Liming Cao,&nbsp;Wei Huang","doi":"10.1016/j.fpsl.2025.101616","DOIUrl":"10.1016/j.fpsl.2025.101616","url":null,"abstract":"<div><div>Antibacterial food packaging plays a crucial role in preserving food quality and extending shelf life. Polyvinyl alcohol (PVA) is widely used in food packaging, but its lack of inherent antimicrobial properties restricts its wide applications. Zinc oxide (ZnO) is an effective antibacterial agent. However, the uniform dispersion of ZnO nanoparticles (NPs) remains a challenge. To address this, hybrid NPs were constructed using cellulose nanocrystals (CNC) and cellulose nanofibrils (CNF) as bio-templates with ZnO in-situ loading onto their surfaces. These hybrid NPs were then incorporated into PVA/chitosan (4:1, w/w) compound to prepare transparent and antibacterial packaging films. The results indicate that ZnO loaded on the surfaces of CNC or CNF exhibited distinct morphological features. Antibacterial tests revealed that the combination of CS and ZnO exhibited organic-inorganic synergistic antibacterial activity. Furthermore, the hybrid NPs enhanced the mechanical strength and hydrophobicity, with CNF-ZnO showing superior reinforcement. Preservation tests on strawberry demonstrated that the films outperformed PE and PVA/CS films, indicating their effectiveness in maintaining fruit quality and prolonging shelf life.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"52 ","pages":"Article 101616"},"PeriodicalIF":10.6,"publicationDate":"2025-09-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145095720","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":"Enhanced chitosan–microfibrillated cellulose hydrogen bonding for edible packaging and food shelf-life extension","authors":"Lokesh Kumar ,&nbsp;Stephen C. Agwuncha ,&nbsp;Preeti Tyagi ,&nbsp;Lokendra Pal","doi":"10.1016/j.fpsl.2025.101613","DOIUrl":"10.1016/j.fpsl.2025.101613","url":null,"abstract":"<div><div>This study explores new pathways for extending the shelf life of fresh produce by developing edible composite coatings utilizing chitosan (CH) and microfibrillated cellulose (MFC), with enhanced functional properties. Edible films were initially prepared by dissolving CH in acetic acid and incorporating glycerol as a plasticizer to improve flexibility. MFC, derived from bleached hardwood kraft pulp, was added at varying concentrations to reinforce the composite films. The incorporation of MFC improved the films’ thermal stability, crystallinity, mechanical strength, and water and oxygen barrier properties, while reducing solids content, pH, and contact angle. The CH/MFC-5 films, containing 5 % MFC, showed 49.7 % reduction in water vapor permeability, 80.1 % decrease in oxygen transmission rate, and 415 % increase in tensile strength, compared to CH films. Colloidal stability analysis over 40 days revealed that the dispersion and suspension of MFC particles are influenced by surface charge. FTIR and XPS analyses confirmed enhanced hydrogen bonding between CH and MFC, contributing to improved stability, particularly at 5 % MFC loading. When applied to strawberries and stored for 5 days, uncoated fruit exhibited 33.55 % weight loss and 1.83 kgf firmness, CH-coated fruit had 24.50 % weight loss and 4.08 kgf firmness, while CH/MFC-5-coated fruit showed only 17.43 % weight loss and maintained firmness at 6.46 kgf. SEM and EDX confirmed uniform coating coverage over the strawberry's surface. Overall, the study demonstrates the benefits of incorporating optimized MFC into the CH matrix for extending the shelf life of fresh produce, such as strawberries, by preserving key quality parameters.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"52 ","pages":"Article 101613"},"PeriodicalIF":10.6,"publicationDate":"2025-09-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145095717","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":"A high strength, breathable, water resistant chitosan-gelatin composite film modified by tannic acid-synergistic ZIF-8 for blueberry preservation","authors":"Huixuan Zhang ,&nbsp;Xue Yang ,&nbsp;Yingying Zhang ,&nbsp;E. Zhao ,&nbsp;Haimiao Tian ,&nbsp;Keshan Wang ,&nbsp;Ning Ji ,&nbsp;Yuanyuan Liu ,&nbsp;Rui Wang","doi":"10.1016/j.fpsl.2025.101610","DOIUrl":"10.1016/j.fpsl.2025.101610","url":null,"abstract":"<div><div>The growing consumer demand for fresh fruit accelerates the advancement of fruit preservation packaging technology. Functional packaging materials, incorporating natural active substances and nanomaterials, offered a foundation for effective preservation. While traditional nanomaterials, predominantly solid in nature, failed to provide adequate channels for material exchange necessary to meet the respiratory requirements of fruits. In this study, porous metal-organic framework zeolitic imidazolate framework-8 (ZIF-8) was synthesized and combined with tannic acid to construct respiratory channels, which were subsequently incorporated into chitosan/gelatin/polyvinyl alcohol composite films. The results demonstrated that ZIF-8@tannin strengthened the cross-linked network structure of the polymer, thereby enhancing the biocompatibility, thermal stability, mechanical strength, and barrier properties of the composite film. Simultaneously, the porous structure provided respiratory pathways that effectively regulated the respiration intensity of preserved blueberries. Notably, the CTZ100 film (100 mg ZIF-8, 20 mg tannin) exhibited optimal overall performance, successfully inhibiting microbial spoilage, weight loss, hardness reduction, and moisture migration during storage. This approach offered valuable insights for developing biodegradable active packaging with antioxidant capabilities and enhanced respiratory support, addressing quality and safety challenges in fruit preservation.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"52 ","pages":"Article 101610"},"PeriodicalIF":10.6,"publicationDate":"2025-09-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145095718","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}