Food Packaging and Shelf Life最新文献

{"title":"Development of recyclable polyvinyl alcohol-based transparent films with enhanced UV shielding for sustainable fruit preservation packaging","authors":"Xiaoli Liu ,&nbsp;Tianyu Sun ,&nbsp;Xiaoqing Wang ,&nbsp;Rui Huang ,&nbsp;Xuanxuan Huang ,&nbsp;Xin Li ,&nbsp;Zhanhui Lu","doi":"10.1016/j.fpsl.2025.101553","DOIUrl":"10.1016/j.fpsl.2025.101553","url":null,"abstract":"<div><div>Green and UV shielding are desirable properties for future food packaging materials. Although polyvinyl alcohol (PVA) has been widely studied and applied in the packaging field, the lack of UV shielding properties limits its further development and utilization. In this study, we report a fruit packaging composite films with recyclable, highly transparent, and high UV shielding properties, which is based on PVA and made to exhibit excellent UV shielding ability by blending with folic acid (FA) via the one-pot method. When 4 mL of FA solution was added, the film achieved 99.99 % and 100 % shielding efficiencies for UVA and UVB, respectively, while maintaining more than 84 % light transmission in the visible region (600 nm). In addition, the tensile strength of the film was increased by 1.66 times compared with the pure PVA film, and the elongation at break could reach 107.54 %. Most importantly, the composite films are also recyclable, with excellent UV shielding properties remaining after the films are dissolved and remolded. This work is expected to have great potential in the low-cost packaging industry and sustainable packaging, laying the foundation for green packaging materials.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"50 ","pages":"Article 101553"},"PeriodicalIF":8.5,"publicationDate":"2025-06-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144502208","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":"Self-assembled multifunctional antimicrobial composite films of humidity-responsive pterostilbene@β-cyclodextrin inclusion complexes/carboxymethyl cellulose/zein for fruit preservation","authors":"Xiaoyu Qu ,&nbsp;Dianpeng Han ,&nbsp;Qi Chen ,&nbsp;Guangna Ji ,&nbsp;Yuan Peng ,&nbsp;Shuang Li ,&nbsp;Kang Qin ,&nbsp;Shuyue Ren ,&nbsp;Yu Wang ,&nbsp;Huanying Zhou ,&nbsp;Wenqiang Guan ,&nbsp;Xinxuan Wang ,&nbsp;Zhixian Gao","doi":"10.1016/j.fpsl.2025.101548","DOIUrl":"10.1016/j.fpsl.2025.101548","url":null,"abstract":"<div><div>Biodegradable active packaging materials have received extensive attention around the world due to food safety issues and environmental pollution caused by plastic packaging materials. In this study, we present a humidity-responsive multifunctional composite film self-assembled from carboxymethyl cellulose, zein, and cyclodextrin inclusion complexes (PTE@β-CD ICs). The results show that the addition of PTE@β-CD ICs can effectively improve the ultraviolet light barrier, elongation at break, surface hydrophobicity, and thermal stability of the films. Adding 10 <em>wt</em>% PTE@β-CD ICs reduces the water vapor and oxygen transmission rates of the composite films by 22 % and 91 %, respectively. In addition, it confers excellent antimicrobial ability to the films, with the inhibition rate for <em>E. coli</em> and <em>S. aureus</em> being greater than 80 %. The release of pterostilbene from the composite films results in humidity-responsive properties. Fruit preservation experiments further demonstrate that the composite film can delay the transpiration of blueberries and grapes, inhibit microorganism growth, and extend the shelf life of fruits by 50 %-80 %. Moreover, the film completely degrades within 13 days when buried in soil. Such a biodegradable, humidity-responsive, and multifunctional material has broad application prospects in food packaging, and provides a reference for the development of other stimuli-responsive packaging materials.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"50 ","pages":"Article 101548"},"PeriodicalIF":8.5,"publicationDate":"2025-06-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144491852","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":"Bioengineering of Pickering emulsion integrated pH-responsive gelatin film: Mechanistic insights into controlled release and safety assessment for duck meat","authors":"Dev Raj Acharya ,&nbsp;Shuai Bian ,&nbsp;Siyu Liu ,&nbsp;Jiaqi Luo ,&nbsp;Pankaj Koirala ,&nbsp;Dafaallah Albashir ,&nbsp;Qihe Chen ,&nbsp;Ying Shi","doi":"10.1016/j.fpsl.2025.101550","DOIUrl":"10.1016/j.fpsl.2025.101550","url":null,"abstract":"<div><div>Controlled release of active components consistent with meat preservation should be considered while designing bioactive packaging film to ensure meat quality and safety. Hence, the study focused on the nano-reinforcement of gelatin film with black pepper essential oil (BPEO) Pickering emulsion stabilized with a biopolymeric complex of bacterial cellulose nanocrystal (BCNC) and the novel nanochitosan (nCS). The charge characteristics, structure, and stability of the Pickering emulsion were studied. Physicochemical, mechanical, structural properties, and bioactivity of the biocomposite films were thoroughly characterized. The findings demonstrated that the BCNC/nCS complexes exhibited strong molecular interactions, enhanced crystallinity, and reduced zeta potential, supported by strong electrostatic interactions and hydrogen bonding. Specifically, the Pickering emulsion stabilized with BCNC-nCS (4:1) exhibited superior emulsion stability with a negligible creaming index and minimal increase in particle size, polydispersity index, and zeta potential during one-month refrigeration. Meanwhile, the bioactivity of the emulsion was governed by nanochitosan concentration, demonstrating greater effectiveness against <em>S. aureus</em>. Furthermore, gelatin-based films loaded with 0.5 %, 1 %, and 2 % of BPEO as Pickering emulsion, and the film containing 1 % BPEO showed the strongest molecular interaction and higher crystallinity (78.17 % <em>CrI</em>), with significant impact on incorporation efficiency (51.61 ± 3.28 %), hydrophobicity (120.56°±1.86), and bioactivity of film. Consequently, these packaging films revealed pH-responsive controlled-release properties and effectively preserved duck meat with a 2.26 log reduction compared to the control over 10 days of refrigeration. This research underscores the potential of biopolymeric films with pH-responsive properties, presenting a sustainable solution in meat packaging.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"50 ","pages":"Article 101550"},"PeriodicalIF":8.5,"publicationDate":"2025-06-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144491853","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":"Porous engineered prussian blue-based antibacterial film with boosting photothermal and oxidase-like activities for long-term citrus preservation","authors":"Meilin Wang ,&nbsp;Linpin Luo ,&nbsp;Huilin Jia ,&nbsp;Yiya Ping ,&nbsp;Liang Zhang ,&nbsp;Longhua Shi ,&nbsp;Jing Sun ,&nbsp;Wentao Zhang ,&nbsp;Guangjun Huang ,&nbsp;Jianlong Wang","doi":"10.1016/j.fpsl.2025.101551","DOIUrl":"10.1016/j.fpsl.2025.101551","url":null,"abstract":"<div><div>Controlling microbial growth through antibacterial packaging is pivotal in preventing food spoilage and extending shelf life. In this study, we developed a multi-functional synergistic sterilization film based on the interaction between photothermal and oxidase-like activities. The essence of this system resides in the meticulous porous engineering of performance-upgraded Prussian blue (PPB) nanocubes and their sophisticated incorporation into chitosan (CS) matrices, culminating in the formation of CS/PPB composite films. The mildly acidic environment provided by CS facilitated the oxidase-like activity, allowing the CS/PPB film to exhibit both self-activated oxidase-like properties and photothermal performance attributed to the PPB. By matching these grafted activities of PPB and the inherent antimicrobial properties of CS film, the CS/PPB film demonstrated potent antibacterial activity, achieving sterilization rates of 99.82 % for <em>E. coli</em> and 99.83 % for <em>S. aureus</em>, while also enabling rapid heating within 2 min for effective low-temperature sterilization at 51.9 °C, with safe and non-toxic characteristics. The incorporation of PPB also markedly augmented the physicochemical attributes of the CS film. Consequently, the CS/PPB film significantly extended the shelf life of citrus from 9 to 24 days with minimal impact on fruit quality. These advantageous attributes underscore the substantial potential of the CS/PPB film for advanced microbial control applications in fruit preservation.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"50 ","pages":"Article 101551"},"PeriodicalIF":8.5,"publicationDate":"2025-06-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144480352","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":"H2 MAP improves fresh potato slice preservation by keeping starch content and regulating antioxidant capacity","authors":"Shanshan Jin ,&nbsp;Guanjie Zhu ,&nbsp;Huanhuan Shan ,&nbsp;Xin Zhou ,&nbsp;Feng Cao ,&nbsp;Zhe Wang ,&nbsp;Wenbiao Shen","doi":"10.1016/j.fpsl.2025.101547","DOIUrl":"10.1016/j.fpsl.2025.101547","url":null,"abstract":"<div><div>During storage for 8 days (4 ℃ and 85 % relative humidity), we observed surface browning and the gradually decreased hydrogen gas (H₂) contents in fresh potato (<em>Solanum tuberosum</em> L.) slice. To explore whether or how the altered H₂ homeostasis influences fresh potato slice preservation, H₂ modified atmosphere packaging (MAP; containing 0.01 %, 0.1 %, and 1 % H₂) was utilized. Among these treatments, 0.1 % H₂ MAP not only partially restored H₂ homeostasis, but also delayed weight loss, browning, and polyphenol oxidase (PPO) activity. The reduction in storage quality of fresh cut potato slices, including the sensory quality and nutritional values, was significantly slowed down. Importantly, 0.1 % H₂ MAP could reduce starch decline, which was supported by the transcriptional profiles of related degradation genes, including <em>AmyA1</em>, <em>Amy23</em>, <em>BAM1</em>, and <em>BAM9</em>. The stimulated lipid peroxidation and hydrogen peroxide accumulation as well as impaired antioxidant machinery during storage were obviously abolished by 0.1 % H₂ MAP. Comparatively, we noticed that higher levels of H₂ content achieved by 1 % H₂ MAP during storage failed to obviously improve storage quality, reflecting a narrow concentration of H₂ for efficient preservation. Together, our finding reveal that H₂ MAP might be an effective approach for the preservation and processing of fresh-cut potato produce.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"50 ","pages":"Article 101547"},"PeriodicalIF":8.5,"publicationDate":"2025-06-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144330374","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":"Effect of packaging and storage temperature on shelled pecan chemical quality indicators and their impact on consumer acceptance","authors":"Vivian E. Yang ,&nbsp;William L. Kerr ,&nbsp;Ronald B. Pegg ,&nbsp;Adrian L. Kerrihard","doi":"10.1016/j.fpsl.2025.101543","DOIUrl":"10.1016/j.fpsl.2025.101543","url":null,"abstract":"<div><div>Raw, shelled ‘Western Schley’ and ‘Stuart’ pecans were stored for 24 months at 8, 23, and 32 ^°C in cardboard cartons, vacuum pack bags, and modified atmosphere (MAP) bags flushed with nitrogen gas, at 65 % RH. The oxidative stability was assessed by peroxide values (PVs) and free fatty acids (%FFAs), while HS-SPME-GC-FID was used to measure the changes in the concentrations of secondary lipid oxidation compounds, and consumer panels were used to assess pecan acceptability. FFAs and concentrations of secondary lipid oxidation compounds were observed to be significantly higher in ‘Stuart’ pecans than in ‘Western Schley’ pecans over the 24-mo storage period. Samples stored in cartons tended to degrade quicker, while only 1 sample was rejected in MAP packaging. Five of the 6 samples that were rejected by 24 mo were stored at 32 °C. Storage in MAP bags at 8 or 23 °C provided greatest protection. No one chemical marker clearly predicted product failure. Multivariate analyses suggested that consumer rejection was most associated with %FFA, octanal, hexanal and 1-hexanol. These were driven by higher temperature, longer time, storage in cartons and ‘Stuart’ cultivars.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"50 ","pages":"Article 101543"},"PeriodicalIF":8.5,"publicationDate":"2025-06-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144307446","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":"Antibacterial and antifungal activities of protease loaded modified thermoplastic starch blown PBAT films for active packaging","authors":"Phatthranit Klinmalai ,&nbsp;Jenjira Leelapatarapun ,&nbsp;Phanwipa Wongphan ,&nbsp;Nathdanai Harnkarnsujarit","doi":"10.1016/j.fpsl.2025.101541","DOIUrl":"10.1016/j.fpsl.2025.101541","url":null,"abstract":"<div><div>Incorporation of proteolytic enzymes, such as papain and bromelain, into films possibly enhance their antimicrobial activity, thereby enabling the development of active food packaging. This study investigated enzymatic antimicrobial films for sustainable food packaging, specifically focusing on poly(butylene adipate-co-terephthalate)/acetylated (AS) and hydroxylated (HS) thermoplastic starch (PBAT/TPS) films incorporating papain, bromelain, and their combination. Fourier-transform infrared (FTIR) spectroscopy analysis revealed that enzyme incorporation did not significantly modify the chemical structure of the PBAT/TPS matrix; however, it influenced the crystallinity and the amorphous regions of the films. Papain enhanced the homogeneity of the films, whereas the effect of bromelain was dependent on the starch type employed. The incorporation of enzymes resulted in a decrease in tensile strength accompanied by an increase in elongation at break, indicating a plasticizing effect. All films exhibited hydrophilic characteristics. The incorporation of papain improved the water vapor and oxygen barrier properties. Enzymatic treatment modulated light transmission, with bromelain decreasing and papain increasing light permeability in PBAT/AS films. Bromelain exhibited greater efficacy against <em>Escherichia coli</em>, while the Papain/Bromelain blend enhanced antimicrobial activity against both <em>Bacillus cereus</em> and <em>E. coli</em>. Papain treatment resulted in delayed growth of <em>Aspergillus niger</em>, whereas <em>Penicillium sp.</em> remained unaffected. These findings indicate that the incorporation of enzymes altered the structural and functional properties of PBAT/TPS films, highlighting their potential utility in active food packaging applications.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"50 ","pages":"Article 101541"},"PeriodicalIF":8.5,"publicationDate":"2025-06-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144298629","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":"Epigallocatechin gallate-loaded casein nanoparticles filled into κ-carrageenan/gelatin to develop sustained-release bioactive composite films for long-term preservation of strawberry","authors":"Hongcai Li,&nbsp;Mingran Yang,&nbsp;Yumiao Jia,&nbsp;Wenzhi Lei,&nbsp;Yike Han,&nbsp;Xingnan Wang,&nbsp;Yuanye Liu,&nbsp;Zhenpeng Gao","doi":"10.1016/j.fpsl.2025.101545","DOIUrl":"10.1016/j.fpsl.2025.101545","url":null,"abstract":"<div><div>With the advancement of food preservation materials, biodegradable bio-based antimicrobial materials have garnered significant attention. In this study, epigallocatechin gallate (EGCG)-loaded casein nanoparticles were prepared and incorporated into carrageenan/gelatin to develop a biodegradable composite film with synergistic antibacterial and antioxidant properties for strawberry preservation. The results revealed that nanoparticles prepared at a 1:1 casein-to-EGCG ratio exhibited optimal stability, achieving 90.59 % encapsulation efficiency. Phenolic hydroxyl and amine groups in Casein@EGCG nanoparticles formed cross-links with carrageenan/gelatin molecules through hydrogen bonding interactions. The addition of nanoparticles significantly enhanced the mechanical strength (53.14 MPa), UVA and UVB blocking properties (76.57 % and 91.27 %), and antibacterial and antioxidant activities of the composite films. Furthermore, the excellent water vapor barrier properties facilitated retaining fruit moisture. The composite film provided a slow-release matrix for the release of EGCG. The antibacterial and antioxidant composite film not only significantly extended the shelf life (8d) of strawberries but also demonstrated biodegradability, contributing to the innovative development of environmentally friendly food preservation materials.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"50 ","pages":"Article 101545"},"PeriodicalIF":8.5,"publicationDate":"2025-06-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144288844","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":"β-cryptoxanthin encapsulated chitosome: An innovative coating for raw chicken meat preservation","authors":"Debasmita Dutta ,&nbsp;Shreya Shrivastava ,&nbsp;Bodhisattwa Das Gupta ,&nbsp;Debjani Dutta","doi":"10.1016/j.fpsl.2025.101542","DOIUrl":"10.1016/j.fpsl.2025.101542","url":null,"abstract":"<div><div>β-cryptoxanthin (β-crx), a provitamin A xanthophyll, plays a crucial role in combating oxidative damage in food systems. However, its dietary efficacy is often compromised by various physicochemical challenges. To overcome these, a chitosan-coated β-crx-encapsulated nanoliposome/chitosome (CH-LP) has been developed to enhance its stability and bioactivity. This study evaluates the potential of CH-LP as an innovative coating to enhance the shelf life of raw chicken meat. Toxicity study showed that CH-LP is non-toxic to HEK-293 cells (p &gt; 0.05). No chromosomal aberration was observed in <em>Allium cepa</em> cells and the erythrocytes remained undisrupted in presence of CH-LP. FESEM images showed that CH-LP-treated meat retained its structural quality with enhanced textural properties throughout the 8-day storage period. Furthermore, CH-LP treatment significantly mitigated lipid and protein peroxidation (p &lt; 0.01), as evidenced by lower malondialdehyde levels (0.22 ± 0.07 mg/kg), conjugated diene value (2.11 ± 0.56 %), total volatile basic nitrogen content (7.66 ± 0.78 mg/100 g), and carbonyl content (0.10 ± 0.02 nmol/mg) throughout storage period. Higher protein concentration in the treated sample (1209.70 ± 0.04 µg/mL) after the 8-day storage period signified reduced protein oxidation (p &lt; 0.05). No physicochemical changes (p &gt; 0.05) like colour, weight loss, metmyoglobin content, or pH levels were observed during storage. The total viable count in CH-LP-treated meat remained significantly lower (p &lt; 0.05) after 8 days, while control surpassed safety thresholds within 2 days. Additionally, treated meat demonstrated effective antimicrobial activity against key food spoilage bacteria, including <em>Staphylococcus aureus, Staphylococcus epidermidis</em>, <em>Pseudomonas aeruginosa</em>, <em>Escherichia coli</em>, and <em>Enterococcus faecalis</em>. These results highlight CH<em>-</em>LP as a promising solution for extending the shelf life of raw chicken meat.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"50 ","pages":"Article 101542"},"PeriodicalIF":8.5,"publicationDate":"2025-06-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144279834","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Chitosan/MXene/ε-polylysine based biodegradable packaging films with synergistic photothermal antimicrobial properties","authors":"Jia Sha,&nbsp;Zhanpeng Zhu,&nbsp;Mibin Lin,&nbsp;Liang Zhu,&nbsp;Zhaomei Wang,&nbsp;Kaijun Xiao","doi":"10.1016/j.fpsl.2025.101544","DOIUrl":"10.1016/j.fpsl.2025.101544","url":null,"abstract":"<div><div>Conventional food packaging often faces limitations due to their minimal antimicrobial effects and lack of degradability. Herein, Ti₃C₂T_X MXene (MX) was employed as a template to load ε-polylysine (ε-PL) via electrostatic interactions (denoted as MX@PL). Then, the MX@PL was blended with chitosan (CS) through solvent casting method to fabricate degradable films (CMP films) with photothermal antibacterial properties. Under near-infrared laser irradiation (808 nm, 1.5 W/cm²), the temperature of CMP films rose from 24.53 °C to 74.28 °C within 3 min, which generated a large amount of heat leading to the death of bacterial cells by rupture, thus significantly boosting the antimicrobial effectiveness of films. Results demonstrated that CMP films inhibited <em>Staphylococcus aureus</em> and <em>Escherichia coli</em> by 99.85 % and 99.99 %, respectively. In addition, CMP films exhibited ultra-low oxygen permeability, which was beneficial for reducing food oxidation during storage. Moreover, the incorporation of MX@PL improved the biodegradability of the CMP films due to the increased hydrophilicity, while also enhancing their thermal stability, mechanical properties, and ultraviolet-visible shielding capabilities. These findings suggested that photothermal antibacterial CMP biodegradable films were promising for food preservation, reducing environmental pollution and preventing food waste.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"50 ","pages":"Article 101544"},"PeriodicalIF":8.5,"publicationDate":"2025-06-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144279833","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}