Food Packaging and Shelf Life最新文献_第5页

Comparative study of preservation techniques for refrigerated Atlantic bonito Fillets: Effects of modified atmosphere packaging, vacuum packaging, and alginate coating on shelf life and quality 大西洋鲣鱼片冷藏保存技术的比较研究：气调包装、真空包装和海藻酸盐涂层对保质期和质量的影响

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2025-07-01 DOI: 10.1016/j.fpsl.2025.101556

Joana Solinho , Joana Santos , Manuel Vázquez , Rita Pinheiro

{"title":"Comparative study of preservation techniques for refrigerated Atlantic bonito Fillets: Effects of modified atmosphere packaging, vacuum packaging, and alginate coating on shelf life and quality","authors":"Joana Solinho , Joana Santos , Manuel Vázquez , Rita Pinheiro","doi":"10.1016/j.fpsl.2025.101556","DOIUrl":"10.1016/j.fpsl.2025.101556","url":null,"abstract":"<div><div>Effective preservation strategies are essential to extend fish shelf life, minimize waste, and ensure product quality. Owing to its high perishability, fish is prone to rapid deterioration due to physicochemical changes and microbial growth. This study evaluated the effectiveness of vacuum packaging (50 % vacuum), modified atmosphere packaging (MAP: 80 % N₂ + 20 % CO₂), and sodium alginate coating (1 %), all under refrigeration, compared to refrigeration alone as a control. Atlantic bonito (<em>Sarda sarda</em>) fillets were stored at 4 °C for 15 days. Physicochemical parameters (moisture, pH, lipid and protein content, chloride, ash, and fibre), oxidative stability (peroxide index and TBARs), texture, colour, microbiological load, and sensory attributes were analysed at defined intervals. Among the treatments, MAP was most effective in preserving fillet quality, exhibiting the lowest peroxide (1.10 ± 0.05 mEq/kg) and TBARs values (1.29 ± 0.06 mg MDA/kg). MAP samples also demonstrated better retention of texture and colour and maintained microbial counts within acceptable regulatory limits throughout storage. Sensory evaluation confirmed superior freshness, texture, and aroma in MAP-treated fillets, closely resembling freshly processed fish. In contrast, samples stored under vacuum or with sodium alginate coating showed moderate improvements over refrigeration alone but were less effective than MAP. These findings highlight MAP as a promising packaging solution for extending the shelf life of Atlantic bonito, offering enhanced oxidative stability, microbial safety, and sensory quality. The results support the application of MAP in the fish industry to improve product stability and consumer acceptability during refrigerated storage.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"50 ","pages":"Article 101556"},"PeriodicalIF":8.5,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144557247","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

Application of chitosan, zinc oxide nanoparticles, and Aloe vera gel edible coating for the extension in shelf life of tomatoes 壳聚糖、氧化锌纳米颗粒和芦荟凝胶可食性涂层在番茄延长保质期中的应用

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2025-07-01 DOI: 10.1016/j.fpsl.2025.101570

Shahzad Zafar Iqbal , Muhammad Waseem , Khalid Mahmood Zia , Munawar Iqbal , Osama A. Mohammed , Nakhal Amina , Guihua Cui , Ahmed S. Doghish , Mustafa A. Abdel-Reheimand , Amin Mousavi Khaneghah

{"title":"Application of chitosan, zinc oxide nanoparticles, and Aloe vera gel edible coating for the extension in shelf life of tomatoes","authors":"Shahzad Zafar Iqbal , Muhammad Waseem , Khalid Mahmood Zia , Munawar Iqbal , Osama A. Mohammed , Nakhal Amina , Guihua Cui , Ahmed S. Doghish , Mustafa A. Abdel-Reheimand , Amin Mousavi Khaneghah","doi":"10.1016/j.fpsl.2025.101570","DOIUrl":"10.1016/j.fpsl.2025.101570","url":null,"abstract":"<div><div>The current research focused on the preparation and application of a nanoemulsion based edible coatings of chitosan (CH), Aloe vera gel (AVG), and ZnO nanoparticles (ZnO-NPs). Three nanoemulsion coatings, i.e., C<sub>1</sub>, C<sub>2</sub>, and C<sub>3</sub>, were prepared, and one of them (C<sub>3</sub>) was employed to observe the shelf life and other quality parameters of tomato fruits during the storage period of 20 days at a temperature of 20 ºC. The nanoemulsion coatings were prepared using different concentrations of CH, AVG, and chemically synthesized ZnO-NPs. The zeta sizer and zeta potential of C<sub>3</sub> nanoemulsion coating were 178 nm and −89.2 mV, respectively. The X-ray diffraction analysis revealed broad peaks at 2θ = 16.5 and 21.5°, indicating the amorphous structure of C<sub>3</sub> nanoemulsion coating. The SEM analysis revealed homogenous particle distribution morphology of nanoemulsion coating (C<sub>3</sub>). The tomato samples coated with CH/AVG/ZnO-NPs-based nanoemulsion coating revealed good physiochemical results such as reduced weight (7 %) and decay percentages (18.20 %) and maintained TA (0.5 %) and TSS (3.5 %) contents. The ethylene production and respiration rates were also lower compared to the control tomato samples. Furthermore, the firmness level (8 N) and overall acceptability score (6.50) were significantly (p < 0.05) higher in coated tomato samples. The results of the present work emphasized its potential feasibility for practical use in food industrial applications.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"50 ","pages":"Article 101570"},"PeriodicalIF":8.5,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144631558","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

Corrigendum to “Eco-friendly mixed-metal MOF embedded in PVA-based packaging films for ethylene adsorption and enhancing fresh produce shelf-life” [Food Packaging and Shelf Life 49 (2025) 101517] “在聚乙烯醇基包装薄膜中嵌入环保混合金属MOF以吸附乙烯并延长新鲜农产品的保质期”的勘误表[食品包装与保质期49 (2025)101517]

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2025-07-01 DOI: 10.1016/j.fpsl.2025.101573

Amir Kazemi , Mohammad Mohammadi , Mahyar Ashourzadeh Pordsari , Mohsen Tamtaji , Hasan Baesmat , Saber Keshavarz , Fateme Zeinali , Faranak Manteghi , Mohammad Fasihi , Ahad Ghaemi , Sohrab Rohani , William A. Goddard III

引用次数: 0

Schiff base crosslinking based dialdehyde-chitosan/gelatin/tea polyphenol electrospun nanofibrous membranes with excellent antibacterial and antioxidant activity for food packaging 席夫碱交联基二醛-壳聚糖/明胶/茶多酚静电纺纳米纤维膜具有良好的抗菌和抗氧化性能

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2025-07-01 DOI: 10.1016/j.fpsl.2025.101568

Yu Ma , Ru Tian , Yudong Song , Mengxiao Liu , Jie Li , Zhichun Bi , Hui Huang , Yongxin Li

{"title":"Schiff base crosslinking based dialdehyde-chitosan/gelatin/tea polyphenol electrospun nanofibrous membranes with excellent antibacterial and antioxidant activity for food packaging","authors":"Yu Ma , Ru Tian , Yudong Song , Mengxiao Liu , Jie Li , Zhichun Bi , Hui Huang , Yongxin Li","doi":"10.1016/j.fpsl.2025.101568","DOIUrl":"10.1016/j.fpsl.2025.101568","url":null,"abstract":"<div><div>Chitosan and gelatin (GEL) are the two most common substrates for green active food packaging. However, chitosan is difficult to solute in water, and gelatin-based films are limited in application by gelatin’s poor active and basic properties. In this work, chitosan was modified to dialdehyde-chitosan (DCS), then it was blended with gelatin and doped with tea polyphenol (TP). Finally, the above materials were electrospined and Schiff-base crosslinked to dialdehyde-chitosan/gelatin/tea polyphenol nanofibrous membranes (DCS/GEL/TP-M) with antibacterial and antioxidant properties and good basic properties. The crosslinking process greatly enhanced the basic properties of the membranes, the addition of TP improved the activity of the membranes, with the inhibition of <em>E. coli</em> and <em>S. aureus</em> up to 91.08 % and 89.31 %, respectively, the scavenging of 1,1-diphenyl-2-picryl-hydrazyl radical (DPPH) free radicals of 85.43 %, and practical preservation experiments showed that the prepared film successfully extended the shelf life of strawberries to 7 days at 25 ℃. The results show that the DCS/GEL/TP-M have good application prospects in active food packaging.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"50 ","pages":"Article 101568"},"PeriodicalIF":8.5,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144581372","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

Carvacrol encapsulation in different carriers for PHBV-based active films: A comparative study of release profiles 香芹酚包封在不同载体上的phbv基活性膜：释放特性的比较研究

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2025-07-01 DOI: 10.1016/j.fpsl.2025.101565

Rzayeva Aynura , Mina Hariri , Nathalie Gontard , Valérie Guillard , Fanny Coffigniez

{"title":"Carvacrol encapsulation in different carriers for PHBV-based active films: A comparative study of release profiles","authors":"Rzayeva Aynura , Mina Hariri , Nathalie Gontard , Valérie Guillard , Fanny Coffigniez","doi":"10.1016/j.fpsl.2025.101565","DOIUrl":"10.1016/j.fpsl.2025.101565","url":null,"abstract":"<div><div>This study investigated the encapsulation of carvacrol, a natural phenolic compound with antimicrobial properties, into three different carriers: PHBV nanoparticles, β-cyclodextrin, and halloysite nanotubes. The encapsulated carvacrol was then integrated as a coating on PHBV film, and the release of the molecule in the headspace and food simulants was compared to the carvacrol release from the impregnated PHBV film. The results showed a high encapsulation efficiency (66 ± 5 %) but a slow release in the headspace (around 45 % in 30 days) for β-cyclodextrin, a moderate encapsulation efficiency (31 ± 2 %) but a faster release (more than 90 % in 10 days) for PHBV nanoparticles, and a very low encapsulation efficiency (less than 2 %) for halloysite. For all cases, the production of the film generated a 30 % loss of carvacrol, but the remaining concentration was homogeneous in all active films. The carvacrol release from the film in the headspace and food simulant demonstrated a faster release for coated films than impregnated ones, a higher affinity of carvacrol for ethanol than water (food simulant D1 with 50 % ethanol than A with 10 % ethanol), and a higher affinity for β-cyclodextrin than PHBV nanoparticles (coefficient partition higher for PHBV nanoparticles). These results highlighted that coated film with encapsulated carvacrol (PHBV nanoparticles and β-cyclodextrin) could be used for short shelf-life products (one week), while impregnated carvacrol film could be used for longer shelf-life products (a few months), the minimal inhibitory concentration against microorganisms being reached in headspace after this period for all cases.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"50 ","pages":"Article 101565"},"PeriodicalIF":8.5,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144588457","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

Potato starch/sodium alginate composite film containing lycopene microcapsules for extending blueberry shelf life 马铃薯淀粉/海藻酸钠复合膜含番茄红素微胶囊，可延长蓝莓保质期

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2025-07-01 DOI: 10.1016/j.fpsl.2025.101562

Xu Li , Jiayi Wu , Lulu Hu , Wenliang Xiang , Zhiwei Chen , Ying Meng , Lin Yang

{"title":"Potato starch/sodium alginate composite film containing lycopene microcapsules for extending blueberry shelf life","authors":"Xu Li , Jiayi Wu , Lulu Hu , Wenliang Xiang , Zhiwei Chen , Ying Meng , Lin Yang","doi":"10.1016/j.fpsl.2025.101562","DOIUrl":"10.1016/j.fpsl.2025.101562","url":null,"abstract":"<div><div>This study developed a novel biodegradable film using potato starch (PS) and sodium alginate (SA) as the substrate, incorporating lycopene microcapsules (LM) produced via the spray drying method as the functional component. The physiochemical properties of the film and its effectiveness in preserving blueberry freshness were systematically evaluated. SEM images and Raman spectra confirmed that the lycopene was fully encapsulated within the wall material, achieving a microencapsulation efficiency of 87.062 ± 2.341 %. Characterization of the films using SEM, ATR-FTIR, thermogravimetric analysis and X-ray diffraction revealed that lycopene was uniformly dispersed in the matrix and the crystallinity and thermal stability of the films were enhanced. Notably, the ABTS<sup>+</sup>∙ radical scavenging and UV-blocking abilities of the film improved proportionally with increasing LM content. At an LM concentration of 4.5 %, the film exhibited an antioxidant capacity of 46.264 ± 0.498 %. Furthermore, the inclusion of LM accelerated the film’s degradation rate in soil. Blueberry preservation experiments demonstrated that the film containing LM effectively slowed down the decline in blueberry hardness and total soluble solid content (TSS) and the rise in pH, thereby extending their shelf life. Overall, this study highlights the potential of lycopene in functional degradable food packaging materials, offering promising alternatives for sustainable food preservation.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"50 ","pages":"Article 101562"},"PeriodicalIF":8.5,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144597414","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

Construction and evaluation of a slow-release system of oregano essential oil for beef preservation 牛肉保鲜用牛至精油缓释体系的构建与评价

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2025-07-01 DOI: 10.1016/j.fpsl.2025.101554

Xinmiao Jia , Chenglin Liu , Yuzheng Wang , Guanhao Qi , Zhenli Li , Shanshan Gao , Jingpeng Zhou , Fengshan Zhang , Xiaoming Song

{"title":"Construction and evaluation of a slow-release system of oregano essential oil for beef preservation","authors":"Xinmiao Jia , Chenglin Liu , Yuzheng Wang , Guanhao Qi , Zhenli Li , Shanshan Gao , Jingpeng Zhou , Fengshan Zhang , Xiaoming Song","doi":"10.1016/j.fpsl.2025.101554","DOIUrl":"10.1016/j.fpsl.2025.101554","url":null,"abstract":"<div><div>Oregano essential oil (OEO) has a unique preservation effect, but also has poor water solubility, instability under light, and short duration, which restrict its application in preservation. In this study, OEO was used as preservative, and bacterial cellulose gels (BC) and zeolitic imidazolate framework-7 (ZIF-7) were used as materials loaded with OEO, yielding an OEO slow-release system. We identified the main components of OEO and evaluated its slow-release properties. Furthermore, preservation experiments of chilled beef demonstrated that the OEO slow-release system effectively prevented the increase in pH, total volatile basic nitrogen (TVB-N), thiobarbituric acid (TBA), and drip loss values and inhibited bacterial activity, thus extending the shelf life of beef by 2–3 days. The results of the cytotoxicity test indicated that the OEO slow-release system was safe. The migration of zinc ions from BC@ZIF-7 gel to beef was predicted by a mathematical model. Therefore, this system achieved the enrichment and controlled release of OEO by BC@ZIF-7 gel, paving the way for its application in the safe and effective long-term preservation of chilled beef.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"50 ","pages":"Article 101554"},"PeriodicalIF":8.5,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144557246","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

Platinum migration and dietary exposure associated to commercial silicone food containers for microwave or oven use 用于微波炉或微波炉的商用硅胶食品容器的铂迁移和饮食暴露

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2025-07-01 DOI: 10.1016/j.fpsl.2025.101552

Miguel Klaiber, Estefanía Moreno-Gordaliza, M. Dolores Marazuela, M. Milagros Gómez-Gómez

{"title":"Platinum migration and dietary exposure associated to commercial silicone food containers for microwave or oven use","authors":"Miguel Klaiber, Estefanía Moreno-Gordaliza, M. Dolores Marazuela, M. Milagros Gómez-Gómez","doi":"10.1016/j.fpsl.2025.101552","DOIUrl":"10.1016/j.fpsl.2025.101552","url":null,"abstract":"<div><div>Reusable silicone food contact materials (FCMs) for cooking have gained popularity. In this work, we have found Pt contents of 2.09 ± 0.03, 0.63 ± 0.07 and 0.65 ± 0.03 mg kg<sup>−1</sup> in a commercial silicone cooking case, muffin baking mold and baby training cup, respectively, derived from Pt catalyst residues. The Pt migration to food simulants and real foods was evaluated during the repeated use of these FCMs, under oven or microwave heating, according to European Commission guidelines. Appreciable Pt migration was found by ICPMS analysis, especially for fatty food simulants. The migrations obtained for the third use were: 3.6 ± 0.7 µg Pt kg<sup>−1</sup> for salmon baked in the cooking case at 180 ºC and 4.0 ± 0.7 µg Pt kg<sup>−1</sup> for microwave heating at 800 W; 0.43 ± 0.07 µg Pt kg<sup>−1</sup> for muffins prepared at 180 ºC in the baking molds; and 0.05 ± 0.02 µg Pt kg<sup>−1</sup> for chocolate milk under microwave heating in the baby cup. 3-kDa and 0.22-µm filtration of the extracts revealed the presence of both Pt-containing particles and soluble Pt, the latter presenting a higher bioavailability. Significant release of silicone microparticles (5–25 µm) to 95 % EtOH extracts was observed by SEM analysis, especially for the baby cup. Pt nanoparticles (PtNPs) were neither detected in the silicone nor in the extracts by SEM and single particle-ICPMS analysis. The Pt intakes due to the daily use of these FCMs lie within tolerable limits, but represent a significant source of Pt exposure.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"50 ","pages":"Article 101552"},"PeriodicalIF":8.5,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144518314","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

Assessment of enamel rating testing as a quality inspection tool for food can applications 牙釉质等级评定作为食品罐头质量检验工具的应用

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2025-07-01 DOI: 10.1016/j.fpsl.2025.101549

Koushik Kosanam , Kuo-Hsiang Chang , Alain M. Cagnard , Gerald S. Frankel

引用次数: 0

Development and characterization of pH-responsive Schiff base-infused pectin/PLA bilayer films for active fruit preservation packaging ph响应型希夫碱注入果胶/聚乳酸双层膜的研制与表征

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2025-07-01 DOI: 10.1016/j.fpsl.2025.101563

Nurul Saadah Said , Won-Young Lee

{"title":"Development and characterization of pH-responsive Schiff base-infused pectin/PLA bilayer films for active fruit preservation packaging","authors":"Nurul Saadah Said , Won-Young Lee","doi":"10.1016/j.fpsl.2025.101563","DOIUrl":"10.1016/j.fpsl.2025.101563","url":null,"abstract":"<div><div>This study explores the development of bilayer films composed of pectin and polylactic acid (PLA), incorporating Schiff bases derived from phenylalanine and vanillin at concentrations of 0.25 g/g (P/PLA 0.25) and 0.50 g/g (P/PLA 0.50). For comparative analysis, single-component films of pectin (P 0.25 and P 0.50) and PLA (PLA 0.25 and PLA 0.50) were also prepared. The incorporation of Schiff bases facilitated a pH-responsive release of bioactive compounds in acidic environments, reducing the browning index to 9.35–13.16 after 7 days, compared to 32.26 for LDPE and 46.99 for the control. The bilayer structure exhibited enhanced barrier properties, reducing oxygen permeability to 1.49–1.67 × 10⁻⁴ g/m·s compared to single PLA film (1.92–1.95 × 10⁻⁴ g/m·s). Moisture permeability was significantly decreased to 1.18–1.28 × 10⁻¹ ⁰ g/ms·Pa, while mechanical strength increased by 1.37–1.59 times with higher Schiff base concentrations. Structural and thermal analyses confirmed the successful formation of Schiff bases, which improved the films’ thermal stability and reduced porosity. The bilayer films exhibited notable antioxidant activity, with DPPH radical scavenging ranging from 37.64 % to 67.37 % and ABTS radical scavenging from 77.88 % to 95.36 %. They also demonstrated higher antimicrobial efficacy against <em>E. coli</em>, <em>S. aureus</em>, and <em>A. niger</em>. These combined properties effectively inhibited enzymatic browning and maintained fruit quality during storage. In conclusion, the synergistic interaction between Schiff bases and the pectin/PLA bilayer structure represents a significant advancement in active packaging technology, offering a sustainable solution with potential applications for extending the shelf life of acidic fruits.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"50 ","pages":"Article 101563"},"PeriodicalIF":8.5,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144605691","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