Food Packaging and Shelf Life最新文献_第4页

Development of aerogel absorbent pads based on plasma-treated citrus pectin/chitosan for chilled pork preservation 等离子处理柑橘果胶/壳聚糖气凝胶冷鲜猪肉保鲜垫的研制

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2025-03-15 DOI: 10.1016/j.fpsl.2025.101474

Chao-Kai Chang , Pei-Lian Wu , Sheng-Yen Tsai , Mohsen Gavahian , Shella Permatasari Santoso , Kuan-Chen Cheng , Chang-Wei Hsieh

{"title":"Development of aerogel absorbent pads based on plasma-treated citrus pectin/chitosan for chilled pork preservation","authors":"Chao-Kai Chang , Pei-Lian Wu , Sheng-Yen Tsai , Mohsen Gavahian , Shella Permatasari Santoso , Kuan-Chen Cheng , Chang-Wei Hsieh","doi":"10.1016/j.fpsl.2025.101474","DOIUrl":"10.1016/j.fpsl.2025.101474","url":null,"abstract":"<div><div>This study examined the effects of nitrogen and air plasma-modified pectin on its water absorption performance and developed an environmentally friendly absorbent pad for preserving chilled pork through the cross-linking of pectin and chitosan. It has been shown that the treatment duration of air and nitrogen plasma modifies the pectin structure. Specifically, nitrogen plasma treatment for 90 seconds significantly reduces the DE of pectin and increases its hydroxyl, carboxyl, and uronic acid content, thereby enhancing pectin's solubility and hydration capacity. Additionally, the aerogel formed from nitrogen plasma-modified pectin and chitosan exhibits a denser pore size distribution compared to air plasma-modified pectin. Adsorption curve results indicate that nitrogen plasma-treated pectin increases the aerogel's swelling rate by 61.65 % and adsorption rate by 28.33 %. In summary, the aerogel modified with nitrogen plasma-treated pectin effectively reduces TVBN levels in pork during a 12-day storage period, maintaining them below 15 mg/100 g, while the control group's TVBN exceeded this level by the 8th day. This study examines the structural effects of different gas plasma modifications on pectin and explores the feasibility of using chitosan-synthesized aerogels as bioabsorbent pads for meat preservation.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"49 ","pages":"Article 101474"},"PeriodicalIF":8.5,"publicationDate":"2025-03-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143631913","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

Tannic acid-FeIII coated nanoparticles into Carboxymethyl chitosan/Pullulan polysaccharide films: Physicochemical, sustained release and antimicrobial properties 单宁酸- feiii包被纳米颗粒制备羧甲基壳聚糖/普鲁兰多糖薄膜：理化、缓释及抗菌性能

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2025-03-14 DOI: 10.1016/j.fpsl.2025.101476

Pengcheng Zhao, Weiwei Li, Fang Zhang, Xianghong Meng, Bingjie Liu

{"title":"Tannic acid-FeIII coated nanoparticles into Carboxymethyl chitosan/Pullulan polysaccharide films: Physicochemical, sustained release and antimicrobial properties","authors":"Pengcheng Zhao, Weiwei Li, Fang Zhang, Xianghong Meng, Bingjie Liu","doi":"10.1016/j.fpsl.2025.101476","DOIUrl":"10.1016/j.fpsl.2025.101476","url":null,"abstract":"<div><div>This study aimed to investigate the impact of tannic acid-Fe<sup>III</sup>, a metallophenolic network (MPN), coated <em>Litsea cubeba</em> essential oil pectin-polylysine nanoparticles (MPN@PP-LNPs), on the properties of carboxymethyl chitosan/pullulan polysaccharide composite films (CC/PP films) prepared under acidic conditions. The CC/PP films were prepared at an optimal pH, and the physical, antioxidant, and antimicrobial properties were investigated with varying amounts of MPN@PP-LNPs. The results showed that a 9 % incorporation significantly enhanced the tensile strength (TS) and elongation at break (EB) of MPN-CC/PP films by 35.88 % and 26.5 %, respectively, and reduced the water vapor permeability (WVP) by 46 %, thereby, improving the water vapor barrier property. Additionally, it markedly enhanced the antimicrobial and antioxidant capabilities, effectively inhibiting <em>E. coli</em> and <em>S. aureus</em>, and augmented the antioxidant property by 10 times at pH 5.3. The freshness tests demonstrated that the film prolonged the shelf life of salmon, rendering it an appropriate option for active food packaging and preservation.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"49 ","pages":"Article 101476"},"PeriodicalIF":8.5,"publicationDate":"2025-03-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143620678","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

Recent advances in plant protein-based edible coatings for shelf-life enhancement of perishable and high nutritive value foods – A Review 植物蛋白基可食用涂层在提高易腐食品和高营养价值食品保质期方面的研究进展

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2025-03-01 DOI: 10.1016/j.fpsl.2025.101465

Ananya Payal, Gasi Datta Sairam Sandeep, Madhuri Bammidi, Abhilash Narayandas, Irshaan Syed, Madaraboina Venkateswara Rao

{"title":"Recent advances in plant protein-based edible coatings for shelf-life enhancement of perishable and high nutritive value foods – A Review","authors":"Ananya Payal, Gasi Datta Sairam Sandeep, Madhuri Bammidi, Abhilash Narayandas, Irshaan Syed, Madaraboina Venkateswara Rao","doi":"10.1016/j.fpsl.2025.101465","DOIUrl":"10.1016/j.fpsl.2025.101465","url":null,"abstract":"<div><div>Plant protein (PP) based edible coating as a sustainable approach has attracted the global industry in the evolving landscape of active food packaging for shelf life (SL) and nutritional enhancement of foods. This critical review intends to offer a comprehensive overview of PPs as edible coatings for preserving the quality of perishable and highly nutritive foods. It explores the unique advantages of using various sources of PPs and their ability to act as mechanical, water vapor, gas, and microbial barriers. When combined with other additives (i.e., polysaccharides, lipids, antioxidants, antimicrobials, etc) these PPs also demonstrate superior hydrophobicity, higher barrier, and mechanical properties. This critical review also covers the combination of nanotechnology, non-thermal technologies, probiotics, and other advancements with PP-based edible coatings to preserve and ensure the safety and quality of foods throughout the storage period. Furthermore, the economic and safety perspectives of PP-based edible coatings are discussed to address the regulatory, consumer, and industrial concerns, so that better exploration of the above technologies can aid in combatting the food safety and security issues.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"48 ","pages":"Article 101465"},"PeriodicalIF":8.5,"publicationDate":"2025-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143591690","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

Investigation on the protection ability of two commonly packaging methods to apples during express transportation 两种常用包装方式对苹果快递运输保护能力的研究

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2025-03-01 DOI: 10.1016/j.fpsl.2025.101475

Jincheng Yu , Hongli Qiang , Mingwei Shi , Zhiguo Li , Tobi Fadiji , Ali Abas Wani , Clément Burgeon

{"title":"Investigation on the protection ability of two commonly packaging methods to apples during express transportation","authors":"Jincheng Yu , Hongli Qiang , Mingwei Shi , Zhiguo Li , Tobi Fadiji , Ali Abas Wani , Clément Burgeon","doi":"10.1016/j.fpsl.2025.101475","DOIUrl":"10.1016/j.fpsl.2025.101475","url":null,"abstract":"<div><div>Packaging plays a vital role in the post-harvest sales process of apples. This study conducted express transportation tests to evaluate the protective effectiveness of two commonly used packaging methods for apples. Key parameters assessed included real-time changes in temperature, humidity, vibration load, and CO₂ levels inside the packaging boxes during transit, as well as the storage quality of apples after transportation. Results showed significant variations in load distribution within corrugated partition-based cardboard boxes (CP combination packaging). Conversely, foam holder-based cardboard boxes (FP combination packaging) exhibited CO₂ accumulation. Furthermore, mechanical damage was predominantly localized to the fruit belly. Compared to CP combination packaging box, FP combination packaging box provided more stable shock resistance at lower vibration forces (< 10 N) across transit routes, likely due to its EPS foam design, which restricted fruit movement and absorbed external vibrations. Post-storage analysis showed that damaged apples experienced a 0.16 % increase in mass loss, a 0.83 % rise in soluble solids content (SSC), and a 0.19 MPa reduction in firmness compared to undamaged controls. These findings provide valuable insights into optimizing packaging design to minimize transport-induced damage and enhance apple preservation.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"48 ","pages":"Article 101475"},"PeriodicalIF":8.5,"publicationDate":"2025-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143621299","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

Non thermoplastic 3D molding based on coordination crosslinking for on-demand customization carboxymethyl chitosan-based packaging bags 基于配位交联的非热塑性三维成型按需定制羧甲基壳聚糖基包装袋

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2025-03-01 DOI: 10.1016/j.fpsl.2025.101472

Yongfu Deng, Shuwen Luo, Wenxin Zhao, Fuxiang Wei, Chuanhui Xu, Lihua Fu, Baofeng Lin

{"title":"Non thermoplastic 3D molding based on coordination crosslinking for on-demand customization carboxymethyl chitosan-based packaging bags","authors":"Yongfu Deng, Shuwen Luo, Wenxin Zhao, Fuxiang Wei, Chuanhui Xu, Lihua Fu, Baofeng Lin","doi":"10.1016/j.fpsl.2025.101472","DOIUrl":"10.1016/j.fpsl.2025.101472","url":null,"abstract":"<div><div>The exhaustion of non-renewable resource and the environment pollution of plastic wastes have become a global crisis. Natural polysaccharide is expected to be sustainable and biodegradable alternative to petroleum-based plastics. However, the thermal processing of polysaccharides especially 3D film formation is challenging due to their lack of thermoplasticity. Herein, a novel reverse mold crosslinking film-forming strategy for the preparation of polysaccharide-based 3D film was proposed, where the role of rapid crosslinking molding is similar to that of cooling molding during injecting processing. Through this non-thermal processing, carboxymethyl chitosan/polyvinyl alcohol/Zn (CMCS/PVA/Zn) 3D films were successfully prepared. The CMCS/PVA/Zn exhibits excellent mechanical performance, water resistance, and transparency, meeting the performance requirement in food packaging bags. Moreover, CMCS/PVA/Zn can be customized on-demand, such as shape, size, color, and function, by adjusting the mold or adding functional additive. Notable, multiple carboxyl polysaccharides and metal ions can be used for the preparation of 3D films by this non-thermal processing method, showing great universality. And this method is more energy-efficient than thermal processing and preservers the bioactivity of polysaccharides and additives. Therefore, this innovative approach to polysaccharide processing offers a promising potential for the creation of polysaccharide-based food packaging bags as a sustainable alternative to non-degradable plastic bags.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"48 ","pages":"Article 101472"},"PeriodicalIF":8.5,"publicationDate":"2025-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143601116","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

Based on surface roughness and hydrophobicity to reduce the bacterial adhesion to collagen films for the ability to enhance the shelf life of food 基于表面粗糙度和疏水性，以减少细菌粘附到胶原蛋白薄膜上的能力，提高食品的保质期

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2025-03-01 DOI: 10.1016/j.fpsl.2025.101473

Xiaojing Tian , Teng Li , Yuxuan Liu , Yanan Tian , Zhiyi Li , Yang Wang , Yunhao Ma , Yu Li , Xin Wang , Wenhang Wang

{"title":"Based on surface roughness and hydrophobicity to reduce the bacterial adhesion to collagen films for the ability to enhance the shelf life of food","authors":"Xiaojing Tian , Teng Li , Yuxuan Liu , Yanan Tian , Zhiyi Li , Yang Wang , Yunhao Ma , Yu Li , Xin Wang , Wenhang Wang","doi":"10.1016/j.fpsl.2025.101473","DOIUrl":"10.1016/j.fpsl.2025.101473","url":null,"abstract":"<div><div>Bacterial adhesion to food, production machinery, and packaging can lead to contamination of foods and accelerate their spoilage process. In this study, cowhide collagen fiber was used as raw materials, and grinding and high-pressure homogenization were used to prepare two different scales of collagen fiber to study the effect of surface roughness on the properties and bacterial adhesion of collagen films, then zein was added to collagen fiber to improve its hydrophobicity. The results showed that when collagen fiber was homogenized by high-pressure and zein content was increased to 40 wt%, the roughness average (Ra) of films decreased from 17.39 nm to 4.71 nm, and the contact angle increased from 88.33 ° to 116.20 °. With the decrease of roughness and the increase of hydrophobicity, the adhesion ability of <em>Leuconostoc mesenteroides</em>, <em>Staphylococcus aureus</em> and <em>Escherichia coli</em> on the film was weakened. In addition, with the increase of zein addition, the tensile strength (TS) of films prepared by grinding increased from 10.850 MPa to 23.252 MPa, and the elongation at break (EAB) decreased from 74.97 % to 31.68 %, while the TS of the films prepared by high-pressure homogenization increased from 17.558 MPa to 23.414 MPa, the EAB increased from 30.94 % to 55.71 %. The study provides a new method for reducing the bacteria's adhesion to the surface of collagen based films.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"48 ","pages":"Article 101473"},"PeriodicalIF":8.5,"publicationDate":"2025-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143591689","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

Enhancing the preservation of blueberry with a tough and biodegradable soy protein isolate-carboxymethyl chitosan film integrated with TiO2 nanotube arrays 结合TiO2纳米管阵列的强韧性可生物降解大豆分离蛋白-羧甲基壳聚糖膜增强蓝莓的保鲜性

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2025-03-01 DOI: 10.1016/j.fpsl.2025.101467

Kai Cheng , Fengfeng Xu , Jin Du , Changfeng Li , Zengkai Wang , Liwei Zhang , Xueqin Wang , Jun Liu

{"title":"Enhancing the preservation of blueberry with a tough and biodegradable soy protein isolate-carboxymethyl chitosan film integrated with TiO2 nanotube arrays","authors":"Kai Cheng , Fengfeng Xu , Jin Du , Changfeng Li , Zengkai Wang , Liwei Zhang , Xueqin Wang , Jun Liu","doi":"10.1016/j.fpsl.2025.101467","DOIUrl":"10.1016/j.fpsl.2025.101467","url":null,"abstract":"<div><div>This study focuses on developing a tough, biodegradable film made from soy protein isolate (SPI) and carboxymethyl chitosan (CMCS), enhanced with titanium dioxide nanotube arrays (TNTAs). The main objective was to improve the hydrophobicity, mechanical strength, and thermal stability of SPI/CMCS films by incorporating TNTAs, making them suitable for food packaging, particularly in preserving high-moisture fruits like blueberries. The TNTAs were synthesized using anodic oxidation and integrated into the SPI/CMCS matrix through a solution-casting method. The resulting films exhibited enhanced mechanical properties, including higher tensile strength and better water resistance, without compromising biodegradability. Additionally, the SPI/CMCS/TNTAs composite films effectively maintain blueberry quality and extend their shelf life. These results suggest that SPI/CMCS/TNTAs films are promising candidates for sustainable and effective food packaging applications.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"48 ","pages":"Article 101467"},"PeriodicalIF":8.5,"publicationDate":"2025-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143535191","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

Multifunctional carbon dots with full-band UV-to-HEBL shielding and antibacterial properties in polyvinyl alcohol film for enhancing food preservation 聚乙烯醇薄膜中具有全波段uv - hebl屏蔽和抗菌性能的多功能碳点，用于增强食品保鲜

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2025-03-01 DOI: 10.1016/j.fpsl.2025.101468

Hong Duan , Manli Zhang , Yuming Deng , Lingyan Zheng , Tongtong Wang , Baoguo Sun , Gang Chen

{"title":"Multifunctional carbon dots with full-band UV-to-HEBL shielding and antibacterial properties in polyvinyl alcohol film for enhancing food preservation","authors":"Hong Duan , Manli Zhang , Yuming Deng , Lingyan Zheng , Tongtong Wang , Baoguo Sun , Gang Chen","doi":"10.1016/j.fpsl.2025.101468","DOIUrl":"10.1016/j.fpsl.2025.101468","url":null,"abstract":"<div><div>In this study, a new type of carbon dots based on diethyl ferulate (DEF-CDs) was developed, and doped into polyvinyl alcohol (PVA) to prepare an active food packaging film that effectively inhibits photooxidation and microbial contamination of food. Benefit from the rational design of the structure and optimization of the precursor for the DEF-CDs synthesis, 0.4 % of DEF-CDs in PVA film can prevent 100 % ultraviolet light (UV) and 99.90 % high-energy blue light (HEBL). Furthermore, its UV and HEBL blocking capacity shows no significant decline under 40 days of accelerated aging tests. Moreover, the DEF-CDs/PVA film exhibits significant antibacterial capacity, and with the concentration of DEF-CDs increased from 0 % to 0.8 %, the inhibition zone diameters increased from 8 mm to 22.8 mm for <em>Staphylococcus aureus</em> and from 8 mm to 11.8 mm for <em>Escherichia coli</em> O157:H7. Finally, using the DEF-CDs/PVA film as active food packaging, the shelf life of strawberry, jujube and milk was extended significantly. This work exhibits the potential of DEF-CDs as multifunctional nanoreinforcements for constructing protective food packaging.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"48 ","pages":"Article 101468"},"PeriodicalIF":8.5,"publicationDate":"2025-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143578969","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

Active packaging film based on quince seed mucilage/alginate integrated with biosilica nanoparticles containing oak extract for extending the shelf life of meat 基于木瓜籽粘液/海藻酸盐的活性包装膜与含有橡木提取物的生物二氧化硅纳米颗粒相结合，用于延长肉类的保质期

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2025-03-01 DOI: 10.1016/j.fpsl.2025.101466

Fatemeh Bagri , Gholamreza Pircheraghi , Mohammad Imani , Zohreh Riahi , Masoumeh Douraghi , Jong-Whan Rhim

{"title":"Active packaging film based on quince seed mucilage/alginate integrated with biosilica nanoparticles containing oak extract for extending the shelf life of meat","authors":"Fatemeh Bagri , Gholamreza Pircheraghi , Mohammad Imani , Zohreh Riahi , Masoumeh Douraghi , Jong-Whan Rhim","doi":"10.1016/j.fpsl.2025.101466","DOIUrl":"10.1016/j.fpsl.2025.101466","url":null,"abstract":"<div><div>Straw-derived biosilica nanoparticles (SiNPs) loaded with oak fruit extract (OE@SiNP) were incorporated into quince seed mucilage/alginate (QSM/Alg) films to create eco-friendly active packaging materials. The structural and functional properties of the prepared particles, along with the effects of different concentrations of OE@SiNP on the physicochemical and functional properties of the films, were evaluated. The nanocomposite films containing 5 wt% OE@SiNP exhibited 100.0 % ABTS and 40.9 ± 0.8 % DPPH scavenging activities, in addition to UV-blocking capabilities of 96.5 ± 0.4 % for UV-A and 99.7 ± 0.1 % for UV-B. The addition of OE@SiNP enhanced the flexibility and hydrophobicity of the films. Moreover, the proposed QSM/Alg/OE@SiNP exhibited potent antibacterial activity, eradicating <em>S. aureus</em>, with the bacteria eliminated within 12 hours. As a result, minced pork was packaged with the manufactured film and stored at 4 ℃ for 20 days, during which quality changes were investigated. The experimental results demonstrated the effective preservation performance of the QSM/Alg/OE@SiNP film for packaged meat. Therefore, the developed multifunctional nanocomposite film shows significant potential for active food packaging applications.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"48 ","pages":"Article 101466"},"PeriodicalIF":8.5,"publicationDate":"2025-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143529301","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 comprehensive review on hydrophobic modification of biopolymer composites for food packaging applications 食品包装用生物高分子复合材料疏水改性研究综述

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2025-03-01 DOI: 10.1016/j.fpsl.2025.101464

Sneha Sabu Mathew , Amit K. Jaiswal , Swarna Jaiswal

{"title":"A comprehensive review on hydrophobic modification of biopolymer composites for food packaging applications","authors":"Sneha Sabu Mathew , Amit K. Jaiswal , Swarna Jaiswal","doi":"10.1016/j.fpsl.2025.101464","DOIUrl":"10.1016/j.fpsl.2025.101464","url":null,"abstract":"<div><div>Biopolymers derived from biological sources are safe, abundant, eco-friendly, and economical substitutes for synthetic polymers. However, intrinsic properties of biopolymer films, such as abundant hydrophilic groups, weak mechanical properties, low resistance to heat, and poor barrier properties, need to be addressed to restrict them from being used before employing them for food packaging applications. Hydrophobic modification of biopolymers is crucial to enhance their suitability for food packaging applications. Various approaches, including nanocomposites, essential oil incorporation, and chemical modifications have been investigated to address the limitations of biopolymer packaging materials. Utilizing excipients which are deemed safe for consumption effectively achieves the requisite hydrophobicity in food packaging. Opting for food-safe excipients not only upholds the safety standards of packaged food but also aligns with environmentally conscious practices. These efforts ensure that biopolymer-based films and coatings meet the health and safety standards and the mechanical, thermal, and barrier properties required for food packaging. Moreover, this transition also underscores a commitment to sustainability and addresses the escalating imperative for eco-friendly solutions within food packaging. This article explores the various strategies developed for improving the water-interactive characteristics of materials intended for food contact. Furthermore, it elaborates on techniques that can enhance the hydrophobicity of biopolymers employed for food packaging. Additionally, regulations about the use of biopolymers in food packaging have also been discussed in detail, with particular emphasis on the applications of these modifications in active and intelligent food packaging.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"48 ","pages":"Article 101464"},"PeriodicalIF":8.5,"publicationDate":"2025-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143509335","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