Food Packaging and Shelf Life最新文献

{"title":"Omnidirectional flexible cushioning hydrogel foam inspired by the pomelo peel architecture for protecting irregularly shaped soft fruits","authors":"Xiangju Feng ,&nbsp;Wenjing Shi ,&nbsp;Feifei Wang ,&nbsp;Xiaohong Guo ,&nbsp;Si Tang ,&nbsp;Xuequn Shi ,&nbsp;Saowapa Chaiwong ,&nbsp;Di Wu ,&nbsp;Kunsong Chen","doi":"10.1016/j.fpsl.2026.101712","DOIUrl":"10.1016/j.fpsl.2026.101712","url":null,"abstract":"<div><div>Most research on cushion packaging focused on spherical fruits. Little research is conducted on irregularly shaped fruits. Inspired by the omnidirectional protection and porous structure of pomelo peel, directly forming materials on the surface of irregularly shaped fruits is an effective approach. In the present study physical stirring was used to prepare hydrogel foam at room temperature. Using bananas as an irregularly shaped fruit model, the hydrogel foam was directly cast around ripe bananas prior to solidification to achieve full conformal wrapping. An 8 wt% concentration of gelatin (Gel) was best for foam preparing. With the addition of carboxymethyl cellulose (CMC), the foam’s porosity increased and its mechanical properties improved. The Gel/CMC foam achieved a foam expansion ratio of 337.33 %, saving over 70 % of the material usage. The foam also demonstrated stable resilience after 100 compression cycles, high specific heat capacity, and 100 % biodegradability within 14 days. After the drop and vibration tests, the browning rates of the Gel/CMC group were 98.83 % and 97.10 % lower than the control group and 96.70 % and 94.53 % lower than the commercial polyethylene foam (EPE) group. Moreover, no bruising was observed in the Gel/CMC group during the storage following the drop and vibration tests. In contrast, 100 % of the fruits in the control and EPE groups were bruised when storage began. Overall, the present study proposed a method for the customized in-situ preparation of bio-based hydrogel materials, which not only enables omnidirectional protection of irregularly shaped fruits but is also applicable to regularly spherical fruits.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"54 ","pages":"Article 101712"},"PeriodicalIF":10.6,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146171489","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":"pH-responsive polyphenol–polyester composite films for active food packaging","authors":"Xin Hu ,&nbsp;Zhen Zhang ,&nbsp;Chen geng ,&nbsp;Peijie Hou ,&nbsp;Jun Wang ,&nbsp;Yang Li ,&nbsp;Lifang Zhang","doi":"10.1016/j.fpsl.2026.101727","DOIUrl":"10.1016/j.fpsl.2026.101727","url":null,"abstract":"<div><div>Food spoilage driven by oxidative stress and microbial contamination remains a major challenge in minimally processed fruits, while the development of flexible biodegradable packaging systems with regulated and responsive bioactivity remains limited. In this study, a flexible bio-based active film was fabricated by incorporating gallic acid (GA) into a biodegradable poly(<span>L</span>-lactide)-b-poly(trimethylene carbonate) (PLLA-b-PTMC, PLT) matrix. Intermolecular hydrogen bonding between GA and PLT induced microstructural reorganization and altered chain mobility, enabling biphasic, diffusion-controlled GA release with pH-dependent behavior. The composite films exhibited reactive oxygen species scavenging activity, dose-dependent antibacterial performance against Escherichia coli and Staphylococcus aureus, and maintained cytocompatibility at effective GA loadings. Application in a fresh-fruit preservation model demonstrated delayed browning and moderated quality deterioration during storage. These findings indicate that regulating polymer–polyphenol interactions can align release behavior with storage-induced environmental changes, contributing to oxidative and microbial spoilage control in minimally processed fruits.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"54 ","pages":"Article 101727"},"PeriodicalIF":10.6,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147385583","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Development of active sustainable films based on phytic acid and silicate/polyvinyl alcohol hybrid system for wrapping chicken meat","authors":"Chaoqun Li ,&nbsp;Fanyu Meng ,&nbsp;Yongyan Yang ,&nbsp;Jingfei Wang ,&nbsp;Ruiting Zhang ,&nbsp;Chongruihan Li ,&nbsp;Yue Wang ,&nbsp;Jia Wang ,&nbsp;Yan Gao ,&nbsp;Shuangling Zhong ,&nbsp;Xuejun Cui","doi":"10.1016/j.fpsl.2026.101720","DOIUrl":"10.1016/j.fpsl.2026.101720","url":null,"abstract":"<div><div>In this study, a sustainable, and recyclable antimicrobial food packaging film was fabricated. Polyvinyl alcohol (PVA), phytic acid (PA), and sodium silicate (Na₂SiO₃) were employed as green raw materials, and the films were prepared via a simple casting process. A key breakthrough is the in-situ synthesis of SiO₂ nanoparticles in the PVA-PA matrix using Na₂SiO₃ as the precursor. The weakly acidic environment of the PVA-PA system (provided by PA’s phosphate groups) promotes Na₂SiO₃ hydrolysis without additional acidifiers. This design avoids common issues in conventional hybrid films, such as SiO₂ agglomeration and complex synthesis processes. Experimental results indicate that the optimized PSPⅡ2 film exhibits exceptional comprehensive performance. Its mechanical strength, thermal stability, and antibacterial properties are remarkably enhanced through the synergistic crosslinking of PA and in-situ generated SiO₂. The PSPⅡ2 film exhibits significant antibacterial activity against <em>E. coli</em> and <em>S. aureus</em>. Practical storage tests confirm that it extends the shelf life of refrigerated chicken breast to 11 days while effectively reducing total volatile basic nitrogen (TVB-N) content. In addition, the film can dissolve in water at 90°C, and after recovery, it can be remolded into new film. This can be remolded via a simple and green approach with well-retained performance, which reflects its excellent recyclability and sustainability. It also has good thermal compression processability for diverse packaging scenarios. In summary, PSPⅡ2 film not only possesses outstanding functionality but also provides a new strategy for environmentally friendly packaging, demonstrating its great potential as a recyclable and sustainable food packaging material.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"54 ","pages":"Article 101720"},"PeriodicalIF":10.6,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146171420","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":"Bioactive alginate films with Amazonian extracts: physicochemical performance and real food application in avocado preservation","authors":"Maria Benlloch-Tinoco ,&nbsp;Jose Manuel Núñez-Ramírez ,&nbsp;Paola A. García-Rincón ,&nbsp;Carlos Carranza ,&nbsp;Piergiorgio Gentile ,&nbsp;Joel Girón-Hernández","doi":"10.1016/j.fpsl.2026.101735","DOIUrl":"10.1016/j.fpsl.2026.101735","url":null,"abstract":"<div><div>Bioactive extracts from three underutilized Amazonian fruits, <em>Euterpe oleracea</em> (10–50 g·100 g⁻¹ alginate), <em>Myrciaria dubia</em> (10–50 g·100 g⁻¹ alginate), and <em>Theobroma bicolor</em> (10–50 g·100 g⁻¹ alginate), were incorporated into alginate matrices (2% w/v) to produce biodegradable films with enhanced functionality for active food packaging. Extracts were characterized by proximate composition, dietary fiber and metabolomic profiles, revealing distinct phytochemical fingerprints. The composite films displayed extract- and concentration- dependent changes in thickness (0.11–0.32 mm), solubility (38.7–195.3 mim), opacity (1.06–8.76) and color (e.g., L* 23.51–91.37). Barrier performance of the films improved at all concentrations with <em>E. oleracea,</em> but mechanical strength was compromised at 50 g extract·100 g⁻¹ alginate (e.g., 5.59 MPa for Eo50Alg and 8.67 MPa for Eo25Alg). Both <em>M. dubia</em> and <em>T. bicolor</em> showed plasticizing effects (10–50 g extract·100 g⁻¹ alginate), while improving barrier properties at low concentrations (10 g extract·100 g⁻¹ alginate). Additionally, <em>M. dubia</em> imparted antimicrobial activity on Gram-positive bacteria (50 g extract·100 g⁻¹ alginate). FTIR confirmed crosslinking between alginate and all fruit extracts, predominantly as phenolic-alginate intermolecular hydrogen bonds. TGA indicated improved thermal stability, particularly for <em>E. oleracea</em> films (residual mass ∼30%). In a real-food model using avocado pulp, all composite films delayed oxidative degradation (up to 80% with <em>E. oleracea</em>), improved pigment retention (<em>T. bicolor</em>) compared to neat alginate films (p &lt; 0.05). Our results demonstrated the potential of Amazonian fruits as a clean source of functional additives for the formulation of active bioplastics that preserve the quality of high-value foods over storage.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"54 ","pages":"Article 101735"},"PeriodicalIF":10.6,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147539166","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":"Engineering a high-performance, sustainable food packaging film: Zinc-doped carbon dots reinforced konjac glucomannan nanocomposite","authors":"Lijun Wu ,&nbsp;Jiacheng Li ,&nbsp;Yin Zhang ,&nbsp;Ming Zhang ,&nbsp;Xiaoli Han ,&nbsp;Tian Liang ,&nbsp;Jian Liu ,&nbsp;Qingfa Zhang ,&nbsp;Lu Wang ,&nbsp;Lei Zheng","doi":"10.1016/j.fpsl.2026.101733","DOIUrl":"10.1016/j.fpsl.2026.101733","url":null,"abstract":"<div><div>Developing bio-based food packaging films with excellent mechanical, preservation, and degradation properties is an urgent need in the field of food packaging. This study proposed to prepare a multifunctional food packaging film by incorporating zinc-doped carbon dots (Zn-CDs), quaternized chitosan (QCS), and tannic acid (TA) into konjac glucomannan (KGM) to address the mentioned challenge. KGM-QCS-TA-ZnCDs film (KQTZF) presented excellent mechanical properties with the tensile strength of 69.73 MPa, elongation at break of 15.88%, and tensile modulus of 19.79 GPa, which can be achieved through better interfacial bonding caused by hydrogen bonding and coordination bonding. The preservation experiment of plums showed a freshness preservation period of 9 days indicating excellent preservation performance, which can be attributed to the fact that good sterilization property bactericidal rate of 99%, water barrier property of 37 g·m/(m²·h·Pa), oxygen molecule permeability of 12.29 g·m/(m²·h·Pa), and free radical scavenging rate of 90% were endowed to KQTZF by the synergistic effect of Zn-CDs, QCS, and TA. Furthermore, the synergistic effect of Zn-CDs, QCS, and TA also accelerated the degradation rate of KQTZF in water, PBS, and soil, demonstrating good environmental friendliness and sustainability. The simultaneous improvement of mechanical properties, biodegradability, and preservation performance of food packaging films in this study provides new ideas for the development of multifunctional fruit preservation packaging materials.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"54 ","pages":"Article 101733"},"PeriodicalIF":10.6,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147449261","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":"Enhancing interfacial adhesion of chitosan coatings on waxy fruit cuticles via a calcium-gallic acid metal-phenolic network","authors":"Zihang Cai ,&nbsp;Yubin Ren ,&nbsp;Qiuqin Zhang ,&nbsp;Chuang Zhang ,&nbsp;Yunbin Lv ,&nbsp;Junfeng Shi ,&nbsp;Hongmei Xiao","doi":"10.1016/j.fpsl.2026.101732","DOIUrl":"10.1016/j.fpsl.2026.101732","url":null,"abstract":"<div><div>The inherent diversity in chemical composition and microstructure of fruit wax and cuticle layers serves as a core barrier to the universal adhesion of conventional coatings on a range of fruit surfaces (<em>e</em>.<em>g</em>., blueberry and grape). Herein, calcium ions were introduced into chitosan-gallic acid (CS-GA) to develop a metal-phenolic networks (MPNs) modified CS coating, which was named CS-GA-Ca. According to microstructural characterization, calcium ions, as a crosslinker, form a coordination with catechol in copolymers and further reconstruct a H-bonding network, resulting in smaller molecular chain spacing and a tighter polysaccharide network structure. Furthermore, the CS-GA-Ca films demonstrated improved vapor barrier and mechanical properties. The CS-GA-Ca coating exhibited improved adhesive capacity on the wax layer of blueberries. The molecular dynamic (MD) stimulation results revealed stronger Van der Waals forces (-64.35 kcal·mol⁻¹) and electrostatic interactions binding energies (-28.84 kcal·mol⁻¹) between CS-GA-Ca and epicuticular wax components compared to CS-GA (-4.21/0.01 kcal·mol⁻¹). Finally, the CS-GA-Ca reduced weigh loss of blueberries and grapes by 17% and 27% compared to uncoated ones over 24 days (4℃) and 10 days (25℃), respectively. Moreover, the blueberries and grapes coated with CS-GA-Ca exhibited 2.0-fold and 1.6-fold prolonged shelf life compared to uncoated ones, respectively. Overall, this study presents a promising approach for developing bio-derived coating materials to prolong the shelf life of fruits.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"54 ","pages":"Article 101732"},"PeriodicalIF":10.6,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147385584","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Development of green chitosan/gelatin coating reinforced with photothermal ZnO nanoparticles for light-responsive antibacterial packaging application","authors":"Jiaxin Liu ,&nbsp;Shiyi Wei ,&nbsp;Tianyu Chen ,&nbsp;Xinning Wang ,&nbsp;Yuying Li ,&nbsp;Wei Li ,&nbsp;Yunxuan Weng ,&nbsp;Xiaoying Zhao","doi":"10.1016/j.fpsl.2026.101729","DOIUrl":"10.1016/j.fpsl.2026.101729","url":null,"abstract":"<div><div>Development of fruit packaging with antibacterial properties is of great interest. Zinc oxide nanoparticles (ZnO NPs) are widely used to enhance the antibacterial properties of chitosan-based packaging materials. ZnO NPs, with sizes ranging from 5 to 100 nm, exhibit strong antibacterial activity, though they also pose potential risks to human health. To address this concern, this study develops a novel approach that leverages the photothermal properties of larger ZnO NPs (&gt;100 nm) to develop a light-responsive antibacterial coating. ZnO NPs (5 wt%) with a spindle morphology and photothermal activity were synthesized and incorporated into a chitosan/gelatin (1:1) blend, acting as light-to-heat converters. When exposed to light, these ZnO NPs induced a localized temperature increase of 10.3–14.2°C. This rise in temperature facilitated the movement of polymer chains, triggering a reversible thermal transition in the coating. Consequently, the encapsulated antibacterial agent polyhexamethylene guanidine (PHMG) was released. The release of PHMG was accelerated by up to 386% under light. The antibacterial rate of the coating, when exposed to light, achieved 97.3% against <em>E. coli</em> and 99.4% against <em>S. aureus</em>, respectively. Furthermore, blueberries packaged with the coating showed inhibited microbial growth by 29.1% and reduced weight loss under light. This approach presents a novel alternative to conventional strategies that rely on the reactive oxygen species (ROS)-mediated antibacterial activity of small ZnO NPs (&lt;100 nm), thereby mitigating potential nanotoxicity concerns while enabling on-demand antimicrobial action, making it particularly suitable for food packaging applications.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"54 ","pages":"Article 101729"},"PeriodicalIF":10.6,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147385585","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":"Bacterial cellulose/tea polyphenol films from tea waste via anaerobic synthesis: A sustainable material for active food preservation","authors":"Ge Gao ,&nbsp;Haolong Zheng ,&nbsp;Shaofang Niu ,&nbsp;Yi Wang ,&nbsp;Xueqing Zhao ,&nbsp;Yucheng Shi ,&nbsp;Liyuan Sun ,&nbsp;Mingchang Li ,&nbsp;Guoqiang Li ,&nbsp;Ting Ma","doi":"10.1016/j.fpsl.2026.101730","DOIUrl":"10.1016/j.fpsl.2026.101730","url":null,"abstract":"<div><div>Bacterial cellulose (BC) is a safe biopolymer ideal for food applications but lacks the antimicrobial properties needed for active packaging. Tea waste is a rich source of tea polyphenols (TPs), which are potent antimicrobial agents. However, the oxygen-dependent activity of TPs is toxic to aerobic BC-producing microbes, hindering direct in situ synthesis. In this study, TW residues were processed to obtain tea polyphenol extracts and glucose for in situ modification of BC. By leveraging the ability of <em>Kosakonia oryzendophytica</em> FY-07 to produce BC under anaerobic conditions, in situ modification was conducted anaerobically, and the inhibitory effects of TPs were bypassed, resulting in the successful preparation of a modified TW-BC. Performance evaluations revealed that TW-BC exhibited sustained tea polyphenol release, strongly inhibiting <em>Staphylococcus aureus</em> and <em>Escherichia coli</em> growth. Moreover, it showed excellent water vapor, oxygen and UV barrier properties, extremely low hemolysis rates, and superior preservation and biodegradation. This study validated the innovation feasibility of developing high value-added products by tailoring production strategies to strain-specific characteristics. Moreover, this approach could be extended to the production and optimization of other microbial products, offering valuable insights into the development of sustainable functional materials.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"54 ","pages":"Article 101730"},"PeriodicalIF":10.6,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147385493","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Enhanced colorimetric freshness indicator based on grape skin anthocyanin‑metal complex in zein/pullulan/PVA nanofiber membrane","authors":"Jiaxin Zhou ,&nbsp;Lubing Xiang ,&nbsp;Kang Xu ,&nbsp;Aimin Xiang ,&nbsp;Ling Liu ,&nbsp;Yunxuan Weng ,&nbsp;Xiaoying Zhao","doi":"10.1016/j.fpsl.2026.101725","DOIUrl":"10.1016/j.fpsl.2026.101725","url":null,"abstract":"<div><div>Anthocyanins are widely explored for developing freshness indicators. However, their applications are often limited by low color sensitivity and inability to accurately identify the sub-fresh stage of foods. This study developed a novel smart packaging indicator using a Cu²⁺-complexed grape skin anthocyanin (GSA). The complexation significantly enhanced colorimetric accuracy within the critical pH 6–8 range, enabling distinct transitions from pink (pH = 6) to light purple (pH = 7) and deep purple (pH = 8). The indicator was fabricated by incorporating the Cu²⁺-GSA complex and tea polyphenol into an electrospun zein/pullulan-polyvinyl alcohol nanofiber membrane. When monitoring shrimp freshness at 4°C, the indicator's color shift from purple to green accurately corresponded to the sub-fresh (TVB-N &gt; 16.74 mg/100 g) and spoiled (TVB-N &gt; 30 mg/100 g) stages, with RGB values falling below 73 and 55, respectively. The integrated tea polyphenol extended the shelf life of the shrimp by approximately one day. The indicator also effectively monitored poultry and beef spoilage, with an RGB threshold &lt; 85 reliably signaling spoilage (TVB-N &gt; 15 mg/100 g). The platform establishes a strong correlation between visual color parameters and key freshness indices, offering a reliable, real-time solution for monitoring protein-rich food quality.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"54 ","pages":"Article 101725"},"PeriodicalIF":10.6,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147385582","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"A flexible release-tuning platform based on spray-coated soy protein isolate/pectin multilayer films for potential food packaging","authors":"Ting Li ,&nbsp;Geert Meijer ,&nbsp;Leonard M.C. Sagis ,&nbsp;Mehdi Habibi","doi":"10.1016/j.fpsl.2026.101734","DOIUrl":"10.1016/j.fpsl.2026.101734","url":null,"abstract":"<div><div>The susceptibility of fresh produce to microbial contamination poses a challenge to maintaining freshness and safety throughout the supply chain. To address the issue in a sustainable way, multilayer films were fabricated on a polylactic acid (PLA) substrate by alternatively depositing soy protein isolate (SPI) and high methoxyl pectin (HMP) on a soy-based primary layer enriched with an active compound (carvacrol), using spray coating. Carvacrol is one of the main components in essential oils from certain herbs. The layer-by-layer structure was captured by a scanning electron microscope equipped with energy-dispersive X-ray spectroscopy (SEM-EDS). Atomic force microscopy (AFM) and surface wettability revealed that the structure of the multilayer film became increasingly homogeneous upon depositing additional layers. The permeability coefficient for carvacrol was determined as a function of the number of layers. Adding three or more layers resulted in a significant decrease of the permeability of the film for carvacrol, thus enabling a sustained release of carvacrol. The delayed release did not compromise the antimicrobial activity of the multilayer films in strawberry preservation. The perishable rate was decreased by more than two times using antimicrobial films. These films can act as active pads, enabling a sustained release of essential oils in confined packaging and thereby protecting fresh produce from microbial damage in an environmentally friendly way.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"54 ","pages":"Article 101734"},"PeriodicalIF":10.6,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147449244","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}