Food Packaging and Shelf Life最新文献_第4页

Surface-deacetylated nano-chitin as antibacterial coating for meat preservation 表面去乙酰化纳米几丁质作为肉类保鲜的抗菌涂层

IF 10.6 1区农林科学

Food Packaging and Shelf Life Pub Date : 2025-09-10 DOI: 10.1016/j.fpsl.2025.101609

Ruizhi Wen , Jing Liao

{"title":"Surface-deacetylated nano-chitin as antibacterial coating for meat preservation","authors":"Ruizhi Wen , Jing Liao","doi":"10.1016/j.fpsl.2025.101609","DOIUrl":"10.1016/j.fpsl.2025.101609","url":null,"abstract":"<div><div>The development of biodegradable antibacterial coating is of great significance for food preservation. Here, the biodegradable antibacterial coating is presented based on deacetylated nano-chitin, including deacetylated chitin nanocrystals (D-ChNCs) and deacetylated chitin nanofibers (D-ChNFs), for the purpose of coating application of fresh meat, whose shelf life study was conducted. For this purpose, D-ChNCs and D-ChNFs were prepared by subjecting native chitin to a partial deacetylation treatment followed by acid hydrolysis and wet ball-milling, respectively. Their film-forming capability, antibacterial activity, and coating application for chilled beef were then systematically compared. The results demonstrated the successful preparation of D-ChNCs (length=100–500 nm) and D-ChNFs (length>1000 nm). A comprehensive characterization suggested that the films formed based on D-ChNCs exhibited a more transparent appearance, a smoother surface (Ra= 3.4 nm, Rq= 4.2 nm), and higher tensile strength (9.6 MPa), while the films formed from D-ChNFs demonstrated a higher UV blocking rate (99 %) and elongation at break (3.6 %). Furthermore, both D-ChNCs and D-ChNFs exhibited antibacterial activity against <em>E. coli</em> and <em>S. aureus</em> endowed by the partial deacetylation treatment, reinforcing their suitability for efficient food preservation. In the end, both D-ChNCs and D-ChNFs have shown coating application potential for extending the shelf life of chilled beef by reducing the rate of lipid oxidation, protein decomposition, and microbial growth. Overall, this study presented a sustainable and cost-effective biomass-derived antibacterial coating showing significant potential for use in food preservation.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"52 ","pages":"Article 101609"},"PeriodicalIF":10.6,"publicationDate":"2025-09-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145026948","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

Preparation of organically modified montmorillonite reinforced gelatin/cassava starch film and its application in broccoli florets preservation 有机改性蒙脱土增强明胶/木薯淀粉膜的制备及其在西兰花保鲜中的应用

IF 10.6 1区农林科学

Food Packaging and Shelf Life Pub Date : 2025-09-09 DOI: 10.1016/j.fpsl.2025.101604

Lei Guo, Chen Li

{"title":"Preparation of organically modified montmorillonite reinforced gelatin/cassava starch film and its application in broccoli florets preservation","authors":"Lei Guo, Chen Li","doi":"10.1016/j.fpsl.2025.101604","DOIUrl":"10.1016/j.fpsl.2025.101604","url":null,"abstract":"<div><div>In this study, sodium montmorillonite (Na-MMT) was modified via cation exchange with dioctadecyldimethylammonium chloride (DODAC) to obtain organically modified montmorillonite (OMMT). The OMMT was then added to a gelatin/cassava starch blend polymer to develop a food packaging film. The results demonstrated that the incorporation of OMMT significantly enhanced the barrier performance, hydrophobicity, and tensile strength of the films compared to pure gelatin/cassava starch films. Especially at the addition of 10 wt% OMMT, the water vapor permeability and oxygen transmission rate of the composite film decreased by 25 % and 34 %, respectively; the water contact angle increased to 102.29°, and the tensile strength reached 8.54 MPa, representing the optimal performance. The film was further applied to broccoli florets preservation. During storage, the loss of weight, total soluble solids, vitamin C, and chlorophyll in broccoli florets was reduced, and the increases in malondialdehyde content and peroxidase activity were significantly delayed, effectively extending broccoli florets shelf life by over 2 days. Therefore, the gelatin/cassava starch film containing OMMT exhibits strong potential for food quality preservation.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"52 ","pages":"Article 101604"},"PeriodicalIF":10.6,"publicationDate":"2025-09-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145019931","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

Reduced loadings of nano- and micro-ZnO in natural rubber latex foam: Effects on cushioning and antifungal properties for fresh mango packaging 减少天然橡胶乳胶泡沫中纳米和微氧化锌的负荷：对新鲜芒果包装缓冲和抗真菌性能的影响

IF 10.6 1区农林科学

Food Packaging and Shelf Life Pub Date : 2025-09-09 DOI: 10.1016/j.fpsl.2025.101601

Keavalin Jitkokkruad , Chaiwat Ruksakulpiwat , Saowapa Chaiwong , Kyaw Kyaw Naing , Ruvishika S. Jayawardena , Chureerat Prahsarn , Ladawan Lerslerwong , Kietsuda Luengwilai , Pramod Mahajan , Wu Di , Tatiya Trongsatitkul

{"title":"Reduced loadings of nano- and micro-ZnO in natural rubber latex foam: Effects on cushioning and antifungal properties for fresh mango packaging","authors":"Keavalin Jitkokkruad , Chaiwat Ruksakulpiwat , Saowapa Chaiwong , Kyaw Kyaw Naing , Ruvishika S. Jayawardena , Chureerat Prahsarn , Ladawan Lerslerwong , Kietsuda Luengwilai , Pramod Mahajan , Wu Di , Tatiya Trongsatitkul","doi":"10.1016/j.fpsl.2025.101601","DOIUrl":"10.1016/j.fpsl.2025.101601","url":null,"abstract":"<div><div>The development of sustainable cushioning materials is essential for the protection of packaged fruits during handling and storage while minimizing environmental impact. This study investigated the influence of zinc oxide (ZnO) particle size (nano vs micro) and reduced loading level on the performance of natural rubber latex foam (NRLF), processed via microwave-assisted vulcanization. Nano-ZnO (70 ± 10 nm) and micro-ZnO (300 ± 60 nm) were incorporated at 0.5–4.2 parts per hundred rubber (phr). Nano-ZnO enhanced foam morphology, yielding smaller and more uniform cells, higher compressive strength (30.5 ± 1.7 kPa at 1.5 phr), and improved energy absorption. Notably, NRLF with 1.5 phr nano-ZnO exhibited significant antifungal activity against <em>Colletotrichum acutatum</em>, the causative agent of mango anthracnose, achieving inhibition zones up to 36 mm—surpassing micro-ZnO at higher loadings. These enhancements are attributed to better ZnO dispersion, increased crosslink density, and greater surface-mediated reactive oxygen species (ROS) generation. These results highlight the potential of nano-ZnO foam formulation, offering a dual-function, eco-friendly alternative to synthetic foams, supporting shelf-life extension and mechanical protection in fresh mango packaging.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"52 ","pages":"Article 101601"},"PeriodicalIF":10.6,"publicationDate":"2025-09-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145018384","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

Sodium iron chlorophyllin-reinforced chitosan/gelatin films for fresh-cut vegetable packaging 鲜切蔬菜包装用铁叶绿酸钠增强壳聚糖/明胶薄膜

IF 10.6 1区农林科学

Food Packaging and Shelf Life Pub Date : 2025-09-06 DOI: 10.1016/j.fpsl.2025.101608

Bing Yan , Jingyu Huang , Xiaoyu Yin , Xinyue Guan , Yingxue Tang , Jiamin Wen , Bolin Zhang , Junfeng Fan , Xiuting Li

{"title":"Sodium iron chlorophyllin-reinforced chitosan/gelatin films for fresh-cut vegetable packaging","authors":"Bing Yan , Jingyu Huang , Xiaoyu Yin , Xinyue Guan , Yingxue Tang , Jiamin Wen , Bolin Zhang , Junfeng Fan , Xiuting Li","doi":"10.1016/j.fpsl.2025.101608","DOIUrl":"10.1016/j.fpsl.2025.101608","url":null,"abstract":"<div><div>Despite the abundance and potent UV-shielding capacity of chlorophyll, its application in food-packaging films remains unexplored. Here, we first demonstrate that FeCl<sub>3</sub>-modified chlorophyll from goji leaves (FC) possesses robust antioxidant and antibacterial activities: IC<sub>50</sub> values for DPPH and ABTS radicals are 6.26 and 6.32 mg/mL, respectively, and 2.0 mg/mL FC generates antimicrobial inhibition zones of 30.8 mm (<em>S. aureus</em>) and 22.3 mm (<em>E. coli</em>). Rheological data show FC markedly reinforces the CS/Gel network, yielding composite films with markedly enhanced mechanical strength (tensile strength 5.31 ± 0.12 MPa, elongation at break 183.16 ± 0.56 %), water resistance (water absorption 52.51 %, water solubility 19.57 %), and oxygen barrier (oxygen permeance 178.53 ± 0.06 mL/ (m<sup>2</sup> d atm)), while blocking 98.4 % of UV and 40.0 % of visible light. Applied to fresh-cut chili peppers, the CS/Gel-FC film reduced microbial growth by 38.3 %, weight loss by 32.9 %, and slowed color changes—red (a*) and yellow (b*) indices increased 78.9 % and 91.3 % less than controls—thereby preserving safety and freshness over 15 days. This work advances understanding of chlorophyll–biopolymer interactions and offers a green strategy for UV-resistant, biodegradable packaging in the produce industry.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"52 ","pages":"Article 101608"},"PeriodicalIF":10.6,"publicationDate":"2025-09-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145004426","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

A starch-based composite film with dual-modality essential oil controlled-release for perishable fruit preservation 易腐水果保鲜用双模态精油控释淀粉基复合膜

IF 10.6 1区农林科学

Food Packaging and Shelf Life Pub Date : 2025-09-05 DOI: 10.1016/j.fpsl.2025.101606

Shikai Zhang , Haonan Guo , Houshen Li , Xinbei Qiao , Peng Wu , Yijing Li , Shiyun Ai , Yang Shan , Shenghua Ding

{"title":"A starch-based composite film with dual-modality essential oil controlled-release for perishable fruit preservation","authors":"Shikai Zhang , Haonan Guo , Houshen Li , Xinbei Qiao , Peng Wu , Yijing Li , Shiyun Ai , Yang Shan , Shenghua Ding","doi":"10.1016/j.fpsl.2025.101606","DOIUrl":"10.1016/j.fpsl.2025.101606","url":null,"abstract":"<div><div>Starch-based active packaging films with slow-release essential oils face significant challenges due to poor release kinetics, making the development of controlled-release systems imperative. In the process of improving the controlled-release system, the simultaneous enhancement of various performance indicators of starch films is still emphasized, especially the trade-offing between good physical properties and long-lasting bioactivity. Here, a pectin-nanolignin-stabilized citrus essential oil (CEO) Pickering emulsion (PLCPE) was prepared and used to activate starch matrix, aiming to develop a composite film with long-lasting slow-release and humidity-response release of CEO. PLCPE has good compatibility with starch film, which can be evenly dispersed in starch matrix and fill the gaps between starch molecules, and enhance the cross-linking and entanglement between molecules through hydrogen bonds. PLCPE activates starch film to provide CEO long-lasting slow-release, antioxidant, antibacterial, and UV resistance, while enhancing their mechanical properties, water contact angle, and water vapor/oxygen barrier, achieving a trade-off between good physical properties and long-lasting bioactivity. Interestingly, elevated humidity can weaken the pectin intermolecular chain interactions of the PLCPE continuous phase and begin to break, so it can be used as a humidity-responsive switch to modulate the release of CEO in the film through humidity changes. They significantly extend the shelf life of perishable fruits when used as packaging materials and are also reliably biosafe and naturally degradable without burdening the human body or the environment. This research is expected to further advance the development of starch-based intelligent active packaging, providing new opportunities to reduce food waste and protect the environment.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"52 ","pages":"Article 101606"},"PeriodicalIF":10.6,"publicationDate":"2025-09-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144996756","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

Development of multifunctional green food packaging based on chitosan and quercetin for visual monitoring of fish spoilage 基于壳聚糖和槲皮素的多功能绿色食品包装的研制及其对鱼类腐败的可视化监测

IF 10.6 1区农林科学

Food Packaging and Shelf Life Pub Date : 2025-09-04 DOI: 10.1016/j.fpsl.2025.101605

Si Wu , Shijing Wu , Tao Feng , Xiaowen Shi , Yuanhao Yan , Yu Wang , Qingmiao Wang , Ning Hu , Li Wang , Fuyuan Ding

{"title":"Development of multifunctional green food packaging based on chitosan and quercetin for visual monitoring of fish spoilage","authors":"Si Wu , Shijing Wu , Tao Feng , Xiaowen Shi , Yuanhao Yan , Yu Wang , Qingmiao Wang , Ning Hu , Li Wang , Fuyuan Ding","doi":"10.1016/j.fpsl.2025.101605","DOIUrl":"10.1016/j.fpsl.2025.101605","url":null,"abstract":"<div><div>A significant surge has occurred in the utilization of the active films sourced from biopolymers, which help to improve the preservation period of foods. In this study, a chitosan-quercetin (Chit-Quer) active packaging film with excellent adhesion, tensile properties, and shape memory was developed, which are conducive to enhancing the sealing and stability of packaging, and are able to adapt to complex shapes and irregular surfaces. The incorporation of quercetin resulted in a rougher and more porous structure of the Chit-Quer composite film with enhanced hydrophilicity and reduced swelling index. The addition of quercetin increased the antimicrobial activity of the composite film to over 90 %. Furthermore, both the oxidized and reduced states of quercetin significantly improved the film’s oxidative resistance. The reduced Chit-Quer film showed the strongest free radical scavenging ability, reaching 80 % within just 5 min, which was a tenfold improvement over the pure chitosan film. In addition, the Chit-Quer film can be completely degraded in about 70 days. Based on the colorimetric alteration of the Chit-Quer film in different pH environments, we further demonstrate that it can be served as an intelligent packaging film for the instant monitoring of crucian carp spoilage. These results indicate that the developed Chit-Quer film is expected to have a substantial impact in the realm of active food packaging, providing more efficient and sustainable protection for food preservation and safety.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"52 ","pages":"Article 101605"},"PeriodicalIF":10.6,"publicationDate":"2025-09-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144996754","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

Edible coating of Chrysanthemum morifolium by-products derived carbon quantum dots alleviated postharvest quality deterioration of Gastrodia elata through regulating phenylpropanoid pathway 菊花副产物碳量子点可食性包衣通过调节苯丙素途径缓解天麻采后品质劣化

IF 10.6 1区农林科学

Food Packaging and Shelf Life Pub Date : 2025-09-02 DOI: 10.1016/j.fpsl.2025.101602

Lihui Zhang , Dahui Liu , Qiyong Jiang , Qing Sun

{"title":"Edible coating of Chrysanthemum morifolium by-products derived carbon quantum dots alleviated postharvest quality deterioration of Gastrodia elata through regulating phenylpropanoid pathway","authors":"Lihui Zhang , Dahui Liu , Qiyong Jiang , Qing Sun","doi":"10.1016/j.fpsl.2025.101602","DOIUrl":"10.1016/j.fpsl.2025.101602","url":null,"abstract":"<div><div><em>Gastrodia elata</em> (<em>G. elata</em>), a traditional medicinal and edible plant, is susceptible to quality deterioration through enzymatic browning and microbial spoilage during storage. Carbon quantum dots (CQDs) derived from <em>Chrysanthemum morifolium</em> leaves (CQDs-Leaf) and stems (CQDs-Stem) combined with sodium alginate and konjac glucomannan as coatings were developed to enhance antioxidant and antifungal activity of coating, extending the shelf life of <em>G. elata</em>. The effects of CQDs on the physicochemical, structural, and functional activity of nanocomposite particles were evaluated. CQDs exhibited strong antioxidant capacity (IC<sub>50</sub> of CQDs-Leaf for ABTS and DPPH radicals were 50.90 μg/mL and 54.45 μg/mL, respectively), and inhibitory effects against dominant spoilage fungi of <em>G. elata</em> (<em>T. harzianum</em> and <em>F. redolens</em>). Moreover, CQDs-Leaf in coating with smaller particle size (100–113 nm) and hydroxyl-rich surfaces, reduced weight loss and disease incidence over 40-day storage by enhancing phenylpropanoid enzyme activities and suppressing lipid peroxidation. CQDs-Stem coating inhibited fungal growth via electrostatic adhesion, reducing decay of <em>G. elata</em>. CQDs coatings delayed rot onset by 10–15 days through regulating phenylpropanoid pathway. This study provides a sustainable strategy utilizing biomass-derived nanomaterials for bioactive food preservation, offering significant potential to reduce postharvest losses of perishable medicinal plants while promoting resource-efficient utilization of agricultural byproducts.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"52 ","pages":"Article 101602"},"PeriodicalIF":10.6,"publicationDate":"2025-09-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144925901","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 collagen-based biofilms for postharvest preservation of fruits and vegetables 用于果蔬采后保存的改性胶原基生物膜

IF 10.6 1区农林科学

Food Packaging and Shelf Life Pub Date : 2025-08-31 DOI: 10.1016/j.fpsl.2025.101603

Xiaomin Cen, Ziyi Cai, Lingli Zhang, Jia Zhou, Zhongbiao Tan, Hao Shi

{"title":"Modified collagen-based biofilms for postharvest preservation of fruits and vegetables","authors":"Xiaomin Cen, Ziyi Cai, Lingli Zhang, Jia Zhou, Zhongbiao Tan, Hao Shi","doi":"10.1016/j.fpsl.2025.101603","DOIUrl":"10.1016/j.fpsl.2025.101603","url":null,"abstract":"<div><div>Fruits and vegetables, while rich in nutrients, are highly susceptible to postharvest deterioration, necessitating the development of advanced preservation technologies. Collagen has garnered significant attention as a bio-based material for food preservation owing to its superior biocompatibility, biodegradability, and film-forming capabilities. However, native collagen films often exhibit suboptimal mechanical properties and limited functional performance. This review critically examines recent progress in the development of modified collagen-based films for postharvest preservation, with emphasis on collagen extraction methods, film-forming mechanisms, and modification strategies, encompassing physical, chemical, enzymatic, and artificial intelligence (AI)-assisted techniques. The integration of AI facilitates the optimization of film formulation and preservation parameters, enabling the development of multifunctional films with enhanced mechanical strength, antioxidant activity, and antimicrobial properties. These advancements contribute to the effective regulation of gas exchange and microbial proliferation on produce surfaces. Furthermore, this review explores the current challenges in establishing sustainable and intelligent preservation systems, particularly in terms of long-term stability, large-scale manufacturability, and seamless AI integration. The insights presented herein provide a theoretical framework to support the industrial application of AI-driven, collagen-based smart preservation technologies in the food industry.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"52 ","pages":"Article 101603"},"PeriodicalIF":10.6,"publicationDate":"2025-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144920017","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

Monitoring alkylphenols in commercial pasteurized and sterilized milk: Packaging type, storage duration and fat content effects along with kinetic studies, and consumer health risks 监测商业巴氏灭菌和灭菌牛奶中的烷基酚：包装类型、储存时间和脂肪含量对动力学研究的影响，以及消费者健康风险

IF 10.6 1区农林科学

Food Packaging and Shelf Life Pub Date : 2025-08-23 DOI: 10.1016/j.fpsl.2025.101599

Sajedeh Karimi , Farzaneh Mohammadi , Mina Mohammadipour , Karim Ebrahimpour , Sobhan Ghanbari , Mahnaz Nikaeen

{"title":"Monitoring alkylphenols in commercial pasteurized and sterilized milk: Packaging type, storage duration and fat content effects along with kinetic studies, and consumer health risks","authors":"Sajedeh Karimi , Farzaneh Mohammadi , Mina Mohammadipour , Karim Ebrahimpour , Sobhan Ghanbari , Mahnaz Nikaeen","doi":"10.1016/j.fpsl.2025.101599","DOIUrl":"10.1016/j.fpsl.2025.101599","url":null,"abstract":"<div><div>This study investigated the concentration levels of alkylphenols (APs), including 4-nonylphenol (4-NP) and 4-tert-octylphenol (4-t-OP), in 120 commercial milk samples analysed via gas chromatography-mass spectrometry (GC-MS). The effects of key parameters including microbial control processes (pasteurization and sterilization), packaging type (plastic pouches, PET bottles, and aseptic cartons), fat content (reduced-fat and whole-fat) and storage duration on APs levels in milk were evaluated. The non-carcinogenic health risks from exposure to alkylphenols (APs) via packaged milk consumption were determined, along with their estrogenic equivalent concentrations (EEQ). Both 4-NP and 4-t-OP were detected in all samples. Results demonstrated that storage duration significantly affected APs concentrations, with longer storage correlating with higher levels. Fat content also played a significant role, as whole-fat milk exhibited higher APs levels due to the lipophilicity of these compounds. The level of APs varied by packaging type. Plastic pouches exhibited a statistically significant higher mean concentration compared to both PET bottles and aseptic cartons, while no statistically significant difference was found between PET bottles and aseptic packages. Kinetic analysis indicated that APs migration followed first-order kinetics. Our results showed no health risk and estrogenic potential from APs in packaged milks. However, since there are multiple pathways through which APs can enter the human body via packaged food, further research is warranted to comprehensively evaluate all potential routes of exposure and associated health risks.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"52 ","pages":"Article 101599"},"PeriodicalIF":10.6,"publicationDate":"2025-08-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144888896","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

Metal content in soft drinks depending on packaging and storage time 软饮料中的金属含量取决于包装和储存时间

IF 10.6 1区农林科学

Food Packaging and Shelf Life Pub Date : 2025-08-23 DOI: 10.1016/j.fpsl.2025.101598

Maxim Helm , Andreas Gradwohl , Franz Jirsa

{"title":"Metal content in soft drinks depending on packaging and storage time","authors":"Maxim Helm , Andreas Gradwohl , Franz Jirsa","doi":"10.1016/j.fpsl.2025.101598","DOIUrl":"10.1016/j.fpsl.2025.101598","url":null,"abstract":"<div><div>The rising consumption of soft drinks requires evaluating packaging and storage duration, which can affect flavor, safety, and potential metal leaching into the beverage. This study analyzed the total metal content of 104 carbonated beverages in glass, PET bottles, and aluminium cans, including beverages stored five years beyond their shelf life. Beverages included flavors such as \"herbal,\" \"orange,\" \"lemon,\" and \"cola\". Metal content was analyzed using total reflection X-ray fluorescence spectroscopy (TXRF) as well as graphite furnace atomic absorption spectroscopy (GF-AAS). Main components like phosphorus, potassium, and calcium were stable across packaging and storage times. Metals such as cobalt, copper, arsenic, strontium, silver, cadmium, mercury, and lead were below the respective detection limits and therefore of no concern. Chromium found in old orange soft drink cans exceeded drinking water limits but was below daily intake thresholds. Manganese levels were inconsistent, and iron varied by batch. Nickel levels were below drinking water standards and zinc levels were low across all drinks. Aluminium levels varied significantly, lowest in PET bottles and highest in cans, with glass bottles showing intermediate levels. Fresh cola in 0.15 L cans contained a mean aluminium level of 1510 ± 236 µg/L, contributing 8.82 % of the tolerable weekly intake (TWI) for a 60 kg person when consuming 0.5 L daily. Herbal soft drink in cans reached 7630 ± 8640 µg/L aluminium. A clear and significant rise in aluminium content was observable in all canned beverages over time, pointing to a significant dissolution from the packing material over time.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"52 ","pages":"Article 101598"},"PeriodicalIF":10.6,"publicationDate":"2025-08-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144892338","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