Food Packaging and Shelf Life最新文献_第5页

Integration of UV-vis spectroscopy and machine learning for identification of recycled polyethylene terephthalate

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2025-02-24 DOI: 10.1016/j.fpsl.2025.101463

Yan-Ling Xie , Qi-Zhi Su , Qin-Bao Lin , Huai-Ning Zhong , Dan Li , Ben Dong

{"title":"Integration of UV-vis spectroscopy and machine learning for identification of recycled polyethylene terephthalate","authors":"Yan-Ling Xie , Qi-Zhi Su , Qin-Bao Lin , Huai-Ning Zhong , Dan Li , Ben Dong","doi":"10.1016/j.fpsl.2025.101463","DOIUrl":"10.1016/j.fpsl.2025.101463","url":null,"abstract":"<div><div>The circular economy has driven renewed interest in polyethylene terephthalate (PET) recycling, including recycled PET for food packaging, with a focus on reducing production costs and meeting social development goals. This study presents a novel approach to classifying virgin and recycled PET using an economically viable ultraviolet-visible spectroscopy combined with machine learning algorithms. The results show that Baseline Removal (RMBL) is the optimal preprocessing method for binary classification, and Principal Component Analysis (PCA) combined with Random Forest (RF) is the most effective binary classification model to distinguishes between virgin and 100 % recycled PET. To further improve the capability to detect samples of low recycled content, a multi-classification model was then developed. This approach enables the detection of recycled PET content as low as 10 %, providing a quantitative possibility for the classification. This study demonstrates the effectiveness of this approach and has significant implications for sustainable recycling practices.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"48 ","pages":"Article 101463"},"PeriodicalIF":8.5,"publicationDate":"2025-02-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143478546","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

Effect of cinnamaldehyde and tannic acid nano-emulsions on meat quality and protein oxidation during cold storage

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2025-02-21 DOI: 10.1016/j.fpsl.2025.101462

Ramy M. Khoder , Xinqun Deng , Liangzi Zhang , Qilin Huang , Juan You , Ru Liu , Huawei Ma , Tao Yin

{"title":"Effect of cinnamaldehyde and tannic acid nano-emulsions on meat quality and protein oxidation during cold storage","authors":"Ramy M. Khoder , Xinqun Deng , Liangzi Zhang , Qilin Huang , Juan You , Ru Liu , Huawei Ma , Tao Yin","doi":"10.1016/j.fpsl.2025.101462","DOIUrl":"10.1016/j.fpsl.2025.101462","url":null,"abstract":"<div><div>The study investigated the effects of a chitosan coating (CS) loaded with cinnamaldehyde (CIN) and tannic acid (TA) nano-emulsions on the quality and protein oxidation of chilled pork during cold storage. Cinnamaldehyde-Tannic Acid (CIN-TA) nano-emulsions displayed minimal droplet size fluctuations without phase separation over 12 days at 4 °C, indicating their strong applicability for meat preservation. The application of chitosan/cinnamaldehyde tannic acid nano-emulsions (CS/CIN-TAs) effectively preserved meat texture by reducing textural changes, droplet loss, centrifugal loss, and myofibrils degradation. Electronic nose analysis demonstrated that the coating maintained the pork’s original flavor profile throughout storage. The coating significantly inhibited lipid oxidation, with the CS/CIN-TA2 group exhibiting a 23.17 % reduction in peroxide value compared to the control group after storage. Moreover, protein oxidation was reduced significantly, as evidenced by the substantially lower carbonyl content (0.84 nmol/mg) in the CS/CIN-TA2, which was 66.15 % of the carbonyl content in the control group. Additionally, the coating decreased dimeric tyrosine content, delayed the rise in surface hydrophobicity, and maintained thiol content (173.29 μmol/g protein) and Ca²⁺-ATPase activity, thereby preserving myofibrillar protein structural integrity. These findings indicate that the CS/CIN-TA coating functions as an efficacious antioxidant barrier, thereby retarding lipid and protein oxidation processes. Consequently, the quality and shelf life of chilled pork were substantially enhanced, demonstrating the coating’s potential for improving the storage stability of fresh meat products.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"48 ","pages":"Article 101462"},"PeriodicalIF":8.5,"publicationDate":"2025-02-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143465520","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

Bio-inspired hydrophobicity in cellulose nanopaper via thermal-induced phase separation of beeswax: A new strategy to develop sustainable food packaging materials and its service life prediction

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2025-02-21 DOI: 10.1016/j.fpsl.2025.101461

Ajith Mathew , Aiswarya Poulose , Anmiya Peter , Hiran Mayookh Lal , Arya Uthaman , Mohamed Shuaib Mohamed Saheed , Daniel Pasquini , Yves Grohens , Deepu A. Gopakumar , Jinu Jacob George

{"title":"Bio-inspired hydrophobicity in cellulose nanopaper via thermal-induced phase separation of beeswax: A new strategy to develop sustainable food packaging materials and its service life prediction","authors":"Ajith Mathew , Aiswarya Poulose , Anmiya Peter , Hiran Mayookh Lal , Arya Uthaman , Mohamed Shuaib Mohamed Saheed , Daniel Pasquini , Yves Grohens , Deepu A. Gopakumar , Jinu Jacob George","doi":"10.1016/j.fpsl.2025.101461","DOIUrl":"10.1016/j.fpsl.2025.101461","url":null,"abstract":"<div><div>In this study, a hydrophobic cellulose nanopaper was developed by inducing hydrophobicity via the cost-effective and eco-friendly thermal-induced phase separation (TIPS) technique of beeswax. The resultant material suggests huge potential in food packaging applications due to the reduced water-vapour transmission rate (WVTR) and oxygen permeability, which is highly desirable in the current scenario. The beeswax adheres to the cellulose nanofiber through hydrogen bonding and hydrophobic-hydrophobic interactions. The fabricated hydrophobic cellulose nanopaper was characterized by FTIR, SEM, XRD, TGA and UTM. The beeswax-modified cellulose nanopaper (BCNP) showed a water contact angle of 119° and tensile strength of 28.5 MPa. The TIPS of beeswax in the CNP resulted in the fine coating of beeswax, which subsequently led to a substantial reduction in the water vapour transmission rate (1.8 (g/h.m2)) and oxygen permeability (38 Barrer), suggesting that the fabricated BCNP could be an effective packaging material for foodstuffs. The biodegradability study of the material has also been investigated via soil burial tests. The surface area and pore size of the material were analyzed by using BET analysis. The fabricated material has the ability to efficiently preserve the tomato fruit at an ambient temperature. We also investigated the service life of CNP and bee wax-coated CNP using the Arrhenius equation, substituting the tensile strength values obtained during the hygrothermal ageing studies. Therefore, the fabricated packaging material developed from hydrophobic cellulose nanopaper via TIPS aligns with green development strategies and could be a promising alternative to petroleum-based packaging materials</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"48 ","pages":"Article 101461"},"PeriodicalIF":8.5,"publicationDate":"2025-02-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143453404","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

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