Food Packaging and Shelf Life最新文献_第4页

Eco-friendly bionanocomposite based on a ternary blend reinforced with bacterial cellulose for application in packaging materials

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2025-02-14 DOI: 10.1016/j.fpsl.2025.101442

Kelvi W.E. Miranda , Maryana M. Frota , Adriano L.A. Mattos , Antonio Willian O. Araújo , Francisco T. Alves Júnior , Lucicléia B. Vasconcelos , Maria do Socorro R. Bastos , Tiago M. Souza

{"title":"Eco-friendly bionanocomposite based on a ternary blend reinforced with bacterial cellulose for application in packaging materials","authors":"Kelvi W.E. Miranda , Maryana M. Frota , Adriano L.A. Mattos , Antonio Willian O. Araújo , Francisco T. Alves Júnior , Lucicléia B. Vasconcelos , Maria do Socorro R. Bastos , Tiago M. Souza","doi":"10.1016/j.fpsl.2025.101442","DOIUrl":"10.1016/j.fpsl.2025.101442","url":null,"abstract":"<div><div>The search for sustainable materials is driven by the depletion of petrochemical resources and the environmental impact of plastics across various biomes. In this context, the present study develops eco-friendly films using bacterial cellulose derived from agro-industrial soursop (<em>Annona muricata</em> L.) wastes (BC-S) in ternary blends (TB) with poly(vinyl alcohol), polyvinylpyrrolidone, and poly(ethylene glycol). This blend showed a total concentration of 7,0 wt% with 8:1:1 proportion polymeric, respectively. The incorporation of BC-S (1.0, 3.0, and 5.0 %, v/v) resulted in: (i) the formation of homogeneous single-layer films; (ii) significant enhancement of mechanical properties, such as tensile strength (> 25.73 MPa), elongation at break (> 148.60 %), and increase in Young's modulus (> 3.0 GPa) by 73.9 %; (iii) excellent UV radiation protection, for UV-C (200–280 nm) an increase of 7.5 %; (iv) good water vapor barrier properties with a 54.5 % reduction; and (v) low transmittance and high transparency (an increase of 59.2 %) compared to the control treatment. The results demonstrate the potential of 5 % (v/v) BC-S derived from agro-industrial residues for sustainable applications as a reinforcement agent in bionanocomposites for food packaging. Therefore, it bolsters the concept of upcycling and eco-friendly packaging solutions.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"48 ","pages":"Article 101442"},"PeriodicalIF":8.5,"publicationDate":"2025-02-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143402533","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

Improving the oxygen barrier properties of composite films using green tea extracted CQDs and PVA for active packaging applications

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2025-02-13 DOI: 10.1016/j.fpsl.2025.101460

Jamilur R. Ansari, Kitae Park, Jongchul Seo

{"title":"Improving the oxygen barrier properties of composite films using green tea extracted CQDs and PVA for active packaging applications","authors":"Jamilur R. Ansari, Kitae Park, Jongchul Seo","doi":"10.1016/j.fpsl.2025.101460","DOIUrl":"10.1016/j.fpsl.2025.101460","url":null,"abstract":"<div><div>Smart food packaging extends the shelf life and preserves the food quality by adding functional agents that make it more appealing. Here, we have used a solvent casting technique to create flexible, transparent, and re-emissive thin films made of polyvinyl alcohol (PVA) and green tea extracts carbon quantum dots (CQDs). The composite films of CQDs/PVA can block UV rays by absorbing them and then re-emitting them in the visible spectrum. Additionally, these films also exhibit a powerful fluorescence emission. The composite film’s capacity to block UV light, hydrophilicity, and oxygen barrier properties was enhanced with varying experimental conditions. We have carried out a comprehensive study to investigate the potential mechanism of the resulting films and how they absorb and re-emit UV radiation. The CQDs/PVA composite films have excellent oxygen barrier properties that can prolong the shelf life of products, keeping them fresh and maintaining their quality. By optimizing the experimental conditions of CQDs in the PVA matrix, the hydrophilicity, and OTR of the composite films were significantly reduced from 40.36 ± 1.41° to 16.23 ± 0.20° and 6.39 ± 0.64 cc/m<sup>2</sup>·day to 0.34 ± 0.03 cc/m<sup>2</sup>·day respectively. Water resistance characteristics demonstrate effective H-bonding between CQDs and the PVA matrix, reducing the hydrophilicity of the PVA. The results of our study showed that CQDs have the potential to be utilized as oxygen barriers, UV-blocking coating materials, to make coatings and effective packaging, and to be used in the food industry, pharmaceutical storage, and medical sectors, among other applications.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"48 ","pages":"Article 101460"},"PeriodicalIF":8.5,"publicationDate":"2025-02-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143402532","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

Analytical testing strategy for identification and in silico toxicity assessment of non-intentionally added substances in repeatedly recycled flexible mono-plastic food contact material

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2025-02-12 DOI: 10.1016/j.fpsl.2025.101456

Bina Bhattarai, Eva Bay Wedebye, Nikolai Georgiev Nikolov, Tommy Licht Cederberg, Lisbeth Krüger Jensen, Kit Granby, Gitte Alsing Pedersen

{"title":"Analytical testing strategy for identification and in silico toxicity assessment of non-intentionally added substances in repeatedly recycled flexible mono-plastic food contact material","authors":"Bina Bhattarai, Eva Bay Wedebye, Nikolai Georgiev Nikolov, Tommy Licht Cederberg, Lisbeth Krüger Jensen, Kit Granby, Gitte Alsing Pedersen","doi":"10.1016/j.fpsl.2025.101456","DOIUrl":"10.1016/j.fpsl.2025.101456","url":null,"abstract":"<div><div>Polyethylene terephthalate (PET) is a polymer approved for recycling for food grade applications in the EU. Recycling PET for food grade applications is desirable from sustainability perspective; however, its safety assessment is a challenge due to the potential presence of different types of non-intentionally added substances (NIAS). Identification of NIAS is important for risk assessment and devising appropriate exposure limits. An analytical testing strategy based on high-resolution LC-MS has been presented and applied to food contact materials of virgin PET (vPET) and repeatedly recycled PET (rPET) produced using Starlinger Decon technology. We devised an analytical strategy using data-dependent acquisition technique and used InChI strings to identify the peaks with a high level of confidence. We identified 23 peaks in the samples by using the developed analytical testing strategy that were largely oligomers of different series and lengths, acids, and cyclic monomer. We semi-quantified the peaks and did not notice any statistically significant difference between vPET and repeatedly recycled PET samples. The identified substances were screened for potential Carcinogenicity, Mutagenicity and Reproductive toxicity (CMR); and for endocrine potential models of action represented as Estrogen, Androgen, Thyroid, Steroidogenic – and Retinoic acid (EATS-R) related modalities using the Danish quantitative structure activity relationship (QSAR) Database. The QSAR screening showed predicted flags for CMR and EATS-R for some of the substances. As the experimental information on the toxicity of PET oligomers is very limited, there is a need for <em>in vitro</em> testing, followed up with further testing depending on the findings, to perform hazard characterization.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"48 ","pages":"Article 101456"},"PeriodicalIF":8.5,"publicationDate":"2025-02-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143386461","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

Oxygen transfer rate measurements of closure systems after 12 years of aging. Impact on the aroma compounds of Sauvignon Blanc wines

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2025-02-11 DOI: 10.1016/j.fpsl.2025.101452

Emilie Suhas , Cécile Thibon , Christophe Loisel , Philippe Darriet , Alexandre Pons

{"title":"Oxygen transfer rate measurements of closure systems after 12 years of aging. Impact on the aroma compounds of Sauvignon Blanc wines","authors":"Emilie Suhas , Cécile Thibon , Christophe Loisel , Philippe Darriet , Alexandre Pons","doi":"10.1016/j.fpsl.2025.101452","DOIUrl":"10.1016/j.fpsl.2025.101452","url":null,"abstract":"<div><div>Three Sauvignon Blanc wines sealed with seven closure types (natural corks, three microagglomerate corks, synthetics and two screw caps) were analyzed after 12 years of aging. OTR (oxygen transfer rate) of old stoppers (12 years) were determined by a strandardized protocol using coulometry. The other analytical markers were volatile thiols and Strecker aldehydes determined by gas chromatography coupled with tandem mass spectrometry. Sulfites, dissolved CO<sub>2</sub> measurements and sensory analysis of the wines were also carried out. We showed that the OTR value changed after 12 years and the variability depends on the type of stoppers and ranged from 0.05 to 89.11 mg/year. The molecular markers analysed made it possible to illustrate the sensory perception of the evolution of this wine. Molecular characterisation revealed that an average OTR<sub>12years</sub> of 0.27 mg/year allows preservation of thiols while delaying the formation of Strecker aldehydes whereas beyond 0.82 mg/year in average, wines develop first signs of oxidation.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"48 ","pages":"Article 101452"},"PeriodicalIF":8.5,"publicationDate":"2025-02-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143386460","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

Development and characterisation of polylactic acid/cinnamon bark oil films: Phenolic migration into various food simulants

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2025-02-11 DOI: 10.1016/j.fpsl.2025.101455

Han Lyn Foong , Rabiha Sulaiman , Ezzat Mohamad Azman , Rozzamri Ashari , Furkan Turker Sarıcaoğlu , H.C. Langowski , Z.A. Nur Hanani

{"title":"Development and characterisation of polylactic acid/cinnamon bark oil films: Phenolic migration into various food simulants","authors":"Han Lyn Foong , Rabiha Sulaiman , Ezzat Mohamad Azman , Rozzamri Ashari , Furkan Turker Sarıcaoğlu , H.C. Langowski , Z.A. Nur Hanani","doi":"10.1016/j.fpsl.2025.101455","DOIUrl":"10.1016/j.fpsl.2025.101455","url":null,"abstract":"<div><div>In this study, polylactic acid (PLA)/cinnamon bark oil (CBO) films were prepared via solvent casting method and characterised for their physical, optical, mechanical, and antioxidant properties. A 15 % loading of CBO significantly (p < 0.05) improved the water vapour barrier, tensile strength, and elongation at break, while its effects on film thickness and water solubility were insignificant (p ≥ 0.05). At a 30 % CBO concentration, the films exhibited over 99 % UV light blockage at wavelengths of 200, 280, and 400 nm. Antioxidant assays demonstrated strong radical scavenging activities, with maximum DPPH and ABTS scavenging values of 93.30 % and 99.40 %, respectively. Controlled phenolic migration studies were conducted using aqueous (10 % ethanol), lipophilic (50 % ethanol), and acidic (3 % acetic acid solution) food simulants to investigate the behaviour of the PLA/CBO film and their antioxidant activities in various food systems. The migration results followed an exponential time-dependent trend, with the highest migration in 50 % ethanol, indicating the films’ efficacy in preventing oxidative deterioration in fatty foods. These findings demonstrate the potential of PLA/CBO films as active and sustainable packaging materials, offering enhanced barrier, mechanical, and antioxidant properties compared to pure PLA films, making them promising candidates for reducing food waste and extending product shelf life.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"48 ","pages":"Article 101455"},"PeriodicalIF":8.5,"publicationDate":"2025-02-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143377922","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

Modified atmosphere packaging and melatonin application alleviates chilling injury in ‘Fuyu’ persimmon fruit by reducing ethylene production, mitigating ROS accumulation, and maintaining antioxidant system

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2025-02-10 DOI: 10.1016/j.fpsl.2025.101458

Mahmood Ul Hasan, Zora Singh, Hafiz Muhammad Shoaib Shah, Andrew Woodward, Eben Afrifa- Yamoah

{"title":"Modified atmosphere packaging and melatonin application alleviates chilling injury in ‘Fuyu’ persimmon fruit by reducing ethylene production, mitigating ROS accumulation, and maintaining antioxidant system","authors":"Mahmood Ul Hasan, Zora Singh, Hafiz Muhammad Shoaib Shah, Andrew Woodward, Eben Afrifa- Yamoah","doi":"10.1016/j.fpsl.2025.101458","DOIUrl":"10.1016/j.fpsl.2025.101458","url":null,"abstract":"<div><div>Sweet persimmon ‘Fuyu’ is highly sensitive to chilling injury (CI), which shortens its storage life. The aim of this study was to assess the effect of melatonin (MLT) dip treatment (100 µmol L<sup>−1</sup>), modified atmosphere packaging (MAP), and combined application of MLT and MAP on reduction of CI in ‘Fuyu’ persimmon fruit at 0 ± 1 °C up to 60 days. An untreated group of ‘Fuyu’ persimmon fruit was used as a control. The combined application of MLT and MAP significantly reduced CI incidence and index on both peel and flesh of persimmon fruit. This treatment also resulted in lower ethylene production, weight loss, soluble solids content (SSC), and better retention of texture properties including hardness, chewiness, gumminess, cohesiveness, and springiness. The combined treatment mitigated oxidative stress by reducing reactive oxygen species (ROS) production and decreasing lipid peroxidation by lowering hydrogen peroxide (H<sub>2</sub>O<sub>2</sub>), malondialdehyde (MDA), and electrolyte leakage (EL), and reduced activities of lipoxygenase (LOX) and peroxidase (POD) enzymes. Both individual and combined MLT and MAP treatments preserved the antioxidant system by increasing the levels of flavonoids, total antioxidants, ascorbic acid, and glutathione content. These treatments also increased the activities of superoxide dismutase (SOD), catalase (CAT), ascorbate peroxidase (APX), monodehydroascorbate reductase (MDHAR), dehydroascorbate reductase (DHAR) and glutathione reductase (GR) enzymes. In conclusion, the combination of MLT and MAP effectively alleviated CI, reduced ethylene production, and oxidative stress which resulted in the maintenance of fruit quality of ‘Fuyu’ persimmons and prolonged storage life up to 60 days during cold storage.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"48 ","pages":"Article 101458"},"PeriodicalIF":8.5,"publicationDate":"2025-02-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143378259","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

Development of cinnamaldehyde/aminated gelatin film as pH-responsive controlled-release packaging for cherry preservation: Effects of CO2 and humidity in the microenvironment

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2025-02-09 DOI: 10.1016/j.fpsl.2025.101457

Xianhui Tang , Meiyan Zhu , Ling Zhang , Liang Zhu

{"title":"Development of cinnamaldehyde/aminated gelatin film as pH-responsive controlled-release packaging for cherry preservation: Effects of CO2 and humidity in the microenvironment","authors":"Xianhui Tang , Meiyan Zhu , Ling Zhang , Liang Zhu","doi":"10.1016/j.fpsl.2025.101457","DOIUrl":"10.1016/j.fpsl.2025.101457","url":null,"abstract":"<div><div>pH-responsive materials control the release of active substances by responding to pH changes in the environment. In this study, based on the properties of imine bond with acid-sensitive hydrolysis and mild reaction conditions, cinnamaldehyde was immobilized onto aminated gelatin (AGel) films to generate cinnamaldehyde/aminated gelatin (Cin/AGel) films, which were then applied to preserve cherries. FTIR and XPS confirmed the synthesis of imine bonds. The excellent pH-responsive controlled-release properties of Cin/AGel films were demonstrated by monitoring changes in the cumulative release fraction of cinnamaldehyde in the aqueous phase (different pH buffers) and in atmospheric environments (different CO<sub>2</sub> concentrations and humidity). Even when not in direct contact with the aqueous phase, it can nevertheless provide effective regulated release to the acidified environment caused by CO<sub>2</sub> accumulation and high humidity conditions. Furthermore, the Cin/AGel films had smart antibacterial properties. Compared to PE and AGel films, Cin/AGel film packaging increased the shelf life of cherries by 9 and 6 days at 4 °C, respectively. As a result, the shown pH-responsive controlled-release films have promising applications in controlling the release of antimicrobial agents during food preservation.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"48 ","pages":"Article 101457"},"PeriodicalIF":8.5,"publicationDate":"2025-02-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143373006","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

Factors influencing migration of NIAS: Model experiments with 7,9-di-tert-butyl-1-oxaspiro(4,5)deca-6,9-diene-2,8-dione (Arvin 8)

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2025-02-08 DOI: 10.1016/j.fpsl.2025.101453

Alina Remezov , Bastian Knaup , Silke Wermann , Davide Marchesi , Felix Rüttler , Walter Vetter

{"title":"Factors influencing migration of NIAS: Model experiments with 7,9-di-tert-butyl-1-oxaspiro(4,5)deca-6,9-diene-2,8-dione (Arvin 8)","authors":"Alina Remezov , Bastian Knaup , Silke Wermann , Davide Marchesi , Felix Rüttler , Walter Vetter","doi":"10.1016/j.fpsl.2025.101453","DOIUrl":"10.1016/j.fpsl.2025.101453","url":null,"abstract":"<div><div>The transfer of intentionally added substances (IAS) and non-intentionally added substances (NIAS) from food contact materials is usually investigated by means of migration tests. However, detailed knowledge about the stability of NIAS in food simulants during migration is scarcely available although it is considered essential for risk assessments. In this study we performed migration and stability tests with the known NIAS breakdown product 7,9-di-<em>tert</em>-butyl-1-oxaspiro(4,5)deca-6,9-diene-2,8-dione (S.1, a.k.a. Arvin 8) in 4 % acetic acid and 50 % ethanol. Maximum migration values for S.1 were reached faster in 50 % ethanol but decreased significantly over time due to the instability of S.1 in this solvent. LC-MS/MS and LC-QTOF-MS analysis enabled the determination of two transformation products including the known 3-(3,5-di-<em>tert</em>-butyl-1-hydroxy-4-oxo-2,5-cyclo-hexadien-1-yl)propionic acid (S.2), whilst the second (S.3) was not described, yet. The preparative isolation of S.3 by countercurrent chromatography (CCC) followed by <sup>1</sup>H NMR analysis enabled to identify the second compound as ethyl 3-(3,5-di-<em>tert</em>-butyl-1-hydroxy-4-oxocyclohexa-2,5-dien-1-yl)propanoate. The short-term formation of the novel intermediate product S.3 was the main reason for the high instability of S.1 in 50 % ethanol. In contrast to that, the polymer matrix was shown to be responsible for the slowdown of the lactone-ring opening reaction converting S.1 into S.2 and S.3. The present findings confirmed the potential influence of different food simulants and co-migrating polymer matrix residuals on the migration test results of S.1. Knowledge on these effects is a key factor for the meaningful food safety risk assessment of the migration of S.1.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"48 ","pages":"Article 101453"},"PeriodicalIF":8.5,"publicationDate":"2025-02-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143351035","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

Tea storage process: Flavor scalping in green tea caused by plastic packaging materials

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2025-02-08 DOI: 10.1016/j.fpsl.2025.101451

Fuqing Bai , Guijie Chen , Yuexin Liu , Zhiwei Liao , Zhiliang Jiang , Yanan Hu , Ruyan Hou , Hongfang Li , Chuanyi Peng , Xiaochun Wan , Huimei Cai

{"title":"Tea storage process: Flavor scalping in green tea caused by plastic packaging materials","authors":"Fuqing Bai , Guijie Chen , Yuexin Liu , Zhiwei Liao , Zhiliang Jiang , Yanan Hu , Ruyan Hou , Hongfang Li , Chuanyi Peng , Xiaochun Wan , Huimei Cai","doi":"10.1016/j.fpsl.2025.101451","DOIUrl":"10.1016/j.fpsl.2025.101451","url":null,"abstract":"<div><div>Flavor scalping, a food quality loss caused by packaging materials. The study investigated the volatile compounds in food plastic packaging materials, green tea, and their interactions during storage. Staleness in green tea was characterized by increased alcohols, aldehydes, and ketones, with the severity varying based on the packaging material. Polyethylene (PE), polyethylene terephthalate (PET), and aluminum-plastic composite (AP) packaging exhibited lower adsorption capacity for tea volatile compounds, contributing to the stability of these compounds during storage. Furthermore, nine off-odor volatile compounds were identified in seven types of packaging materials. Notably, migration of 2,4-di-tert-butylphenol, a compound with a leather-like odor found in higher concentrations in polypropylene (PP) packaging, resulted in a decline in the sensory evaluation scores of the green tea infusion. Hence, the adsorption capacity and migration of odor compounds from packaging materials are crucial factors for green tea flavor. These findings provide insights into flavor scalping in green tea.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"48 ","pages":"Article 101451"},"PeriodicalIF":8.5,"publicationDate":"2025-02-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143373005","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

Analysis and evaluation of compostable and conventional films for packaging bakery goods in modified atmospheres with the use of Microcontroller Unit (MCU) and digital sensors

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2025-02-05 DOI: 10.1016/j.fpsl.2025.101459

Andrea Marianelli , Bruno Augusto Casu Pereira de Sousa , Monica Macaluso , Ylenia Pieracci , Fabrizio Palla , Piero Giorgio Verdini , Eleonora Guidi , Maria Beatrice Coltelli , Angela Zinnai

{"title":"Analysis and evaluation of compostable and conventional films for packaging bakery goods in modified atmospheres with the use of Microcontroller Unit (MCU) and digital sensors","authors":"Andrea Marianelli , Bruno Augusto Casu Pereira de Sousa , Monica Macaluso , Ylenia Pieracci , Fabrizio Palla , Piero Giorgio Verdini , Eleonora Guidi , Maria Beatrice Coltelli , Angela Zinnai","doi":"10.1016/j.fpsl.2025.101459","DOIUrl":"10.1016/j.fpsl.2025.101459","url":null,"abstract":"<div><div>Preserving bakery products is essential for ensuring quality, and there is growing interest in developing sustainable preservation techniques. Innovative compostable materials like PBS (Polybutylene Succinate), PBSA-CHT or Poly(butylene Succinate) blendend with chitosan), and Polylactic Acid (PLA) are being studied with the aim to reduce waste, lower greenhouse gas emissions, and promote biodiversity. Evaluating these materials for food packaging involves analyzing their gas permeability, as a modified atmosphere is often used to extend shelf life. Key factors include gas concentration, humidity, temperature, and pressure. To assess the performance of these new materials, a data collection system was developed using a WiFi enabled microcontroller with digital sensors for temperature, humidity, and pressure. This compact, battery-powered system can be placed inside packages, providing continuous data without compromising the package integrity. A validation protocol was also created to compare compostable films (PBSA, PBSA-CHT, PLA) with conventional materials (PET, PP). It includes three tests: the Bubble Test for micro holes, Water Vapor Retention, and Gas Composition Retention during shelf life. This non-destructive monitoring method enhances understanding of compostable films' properties, offering insights for developing effective, sustainable packaging solutions that could replace conventional polymers.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"48 ","pages":"Article 101459"},"PeriodicalIF":8.5,"publicationDate":"2025-02-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143301055","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