Food Packaging and Shelf Life最新文献_第5页

Chitosan-pullulan-zein incorporating Artemisia argyi essential oil and TiO2 for the preservation of Phyllanthus emblica fruits: A comparative analysis of coating and film effects 含艾叶精油和TiO2的壳聚糖-普鲁兰-玉米苷元对余甘子果实包衣和成膜效果的比较分析

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2025-05-09 DOI: 10.1016/j.fpsl.2025.101518

Peng Liu , Mengyu Liu , Yanwen Wu , Jie Ouyang

{"title":"Chitosan-pullulan-zein incorporating Artemisia argyi essential oil and TiO2 for the preservation of Phyllanthus emblica fruits: A comparative analysis of coating and film effects","authors":"Peng Liu , Mengyu Liu , Yanwen Wu , Jie Ouyang","doi":"10.1016/j.fpsl.2025.101518","DOIUrl":"10.1016/j.fpsl.2025.101518","url":null,"abstract":"<div><div>This study developed composite packaging films based on chitosan, pullulan, and zein, incorporating TiO<sub>2</sub> nanoparticles and <em>Artemisia argyi</em> essential oil (AEO) as active agents. Compared to the chitosan-pullulan (CP) film, incorporating zein and AEO into the chitosan-pullulan-zein (CPZ)-TiO<sub>2</sub>-AEO film effectively reduced water vapor permeability. Additionally, both moisture content and water solubility of the film were significantly decreased, while antioxidant activity was notably enhanced. Coating treatments with CPZ-TiO<sub>2</sub>-AEO applied to <em>Phyllanthus emblica</em> fruits reduced the weight loss rate, preserved the levels of titratable acidity and ascorbic acid, and diminished the total phenolic content compared to the control after storage. In contrast, the CPZ-TiO<sub>2</sub>-AEO film treatments preserved the freshness and visual quality of fruits more effectively than both the control and coating treatments. The CO<sub>2</sub> release and water vapor release capacities indicated that the fruits subjected to coating treatments exhibited higher respiration and transpiration than those treated with films. The CPZ-TiO<sub>2</sub>-AEO film demonstrated superior preservation effects, with a decay rate that was 28 % lower than that of the control and 23 % lower than that of the polyethylene film treatments. Consequently, CPZ-TiO<sub>2</sub>-AEO films show substantial potential as packaging materials for preserving fresh produce.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"49 ","pages":"Article 101518"},"PeriodicalIF":8.5,"publicationDate":"2025-05-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143924019","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Preparation of amphiphilic chitosan incorporated with ursolic acid active coating films and its delay of postharvest papaya fruit ripening 两亲性壳聚糖复合熊果酸活性包衣膜的制备及其对木瓜果实采后成熟的延缓作用

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2025-05-08 DOI: 10.1016/j.fpsl.2025.101514

Fengyan Liang , Jinwen Geng , Ziming Yang , Wanqi Cen , Miaoyu Zhao , Xunting Huang , Changbin Wei , Puwang Li , Kaidong Liu

{"title":"Preparation of amphiphilic chitosan incorporated with ursolic acid active coating films and its delay of postharvest papaya fruit ripening","authors":"Fengyan Liang , Jinwen Geng , Ziming Yang , Wanqi Cen , Miaoyu Zhao , Xunting Huang , Changbin Wei , Puwang Li , Kaidong Liu","doi":"10.1016/j.fpsl.2025.101514","DOIUrl":"10.1016/j.fpsl.2025.101514","url":null,"abstract":"<div><div>Amphiphilic chitosan (DA-CS-AG) was synthesized and incorporated with ursolic acid (UA) to develop an active coating film. Characterization techniques confirmed the preparation of DA-CS-AG, and UA was successfully entrapped in the active coating films. With the weight ratios of UA to DA-CS-AG increasing from 1:20, 2:20–4:20, the coating films exhibited increased thickness, improved water resistance, higher tensile strength, and enhanced antioxidant and antibacterial properties. As the UA/DA-CS-AG weight ratio increased from 1:20–2:20, the films<sup>’</sup> UV-shielding capability, water vapor barrier properties, and elastic properties increased. However, these properties deteriorated when the weight ratio increased to 4:20. Preservation experiments of papaya fruits demonstrated that UA/DA-CS-AG-2 coating films delayed the ripening of papaya at 25 <sup>º</sup>C for 16 days based on appearance, color changes, quality indexes, and sensory evaluation. In conclusion, these active coating films can serve as packaging materials for fruits and vegetables.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"49 ","pages":"Article 101514"},"PeriodicalIF":8.5,"publicationDate":"2025-05-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143917751","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

Optimization of the properties of underutilized buckwheat starch films through different modification approaches 不同改性方法对未充分利用荞麦淀粉薄膜性能的优化

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2025-05-07 DOI: 10.1016/j.fpsl.2025.101513

Ayesha Sarker , Thomas Rennie , Md Rayhan Shaheb , Kristen Matak , Jacek Jaczynski

{"title":"Optimization of the properties of underutilized buckwheat starch films through different modification approaches","authors":"Ayesha Sarker , Thomas Rennie , Md Rayhan Shaheb , Kristen Matak , Jacek Jaczynski","doi":"10.1016/j.fpsl.2025.101513","DOIUrl":"10.1016/j.fpsl.2025.101513","url":null,"abstract":"<div><div>The present research explored the film-forming ability and properties of buckwheat (BW) starch films. Further, we studied the effect of different modification strategies, such as citric acid (CA) cross-linking and the inclusion of chitosan nanoparticles (CNP), heat curing of CA and CNP films, and ultrasonication of CA and CNP filmogenic solutions, on the properties of BW starch films. The results indicated that films modified by CA cross-linking and CNP had the lowest water vapor transmission rate (WVTR) and water vapor permeability (WVP). The CA and CNP-treated film with ultrasonic treatment exhibited 147 % higher tensile strength and 70 % lower elongation at break than its unmodified counterpart. Film modifications also resulted in an improved resistance to moisture sorption. The maximum heat seal strength (HSS) (0.08 N/mm) was observed in cured CA and CNP-treated films. A scanning electron microscope revealed that the surface of the CA and CNP-modified films was smooth, validating their compatibility with filmmaking. Fourier Transform Infrared (FTIR) analysis revealed a new peak at 1709 cm<sup>−1</sup>, exhibiting C<img>O stretching of the ester group, demonstrating the crosslink reactions between the functional groups. This work promotes simple methods to improve underutilized BW starch-based films' tensile and barrier properties for various packaging applications.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"49 ","pages":"Article 101513"},"PeriodicalIF":8.5,"publicationDate":"2025-05-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143912339","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

Occurrence, release and risk assessment of metal elements in polylactic acid food containers from China 中国产聚乳酸食品容器中金属元素的发生、释放及风险评价

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2025-05-02 DOI: 10.1016/j.fpsl.2025.101510

Zhouyue Cai , Yuanyuan Zhu , Xuheng Fu, Huimin Zhang, Yamin Fang, Song Yu

{"title":"Occurrence, release and risk assessment of metal elements in polylactic acid food containers from China","authors":"Zhouyue Cai , Yuanyuan Zhu , Xuheng Fu, Huimin Zhang, Yamin Fang, Song Yu","doi":"10.1016/j.fpsl.2025.101510","DOIUrl":"10.1016/j.fpsl.2025.101510","url":null,"abstract":"<div><div>Global consumption of polylactic acid (PLA) food containers is growing rapidly, and the release of chemicals from these containers poses a potential health risk to consumers. However, the available information on metal elements of these food containers is extremely limited. This study investigated the occurrence, release and risk assessment of metal elements in PLA food containers from China. The results showed that detection rates of 13 common metal elements were from 14.89 % to 100 % with average contents ranged from 0.002 to 181.91 mg/kg, respectively. Furthermore, Al, Ni, Cu, Cr, Zn and Pb were released to 4 % acetic acid (HAC) at average levels of 0.38–352.14 μg/kg under the 60℃ for 6 h. The average estimated daily intake (EDI) values were 0.0064–5.8690 μg/kg b.w. Based on the observed release levels, we estimated that there is potential risk in exposure to Pb. The degrees of metal elements leaching into food simulants were different with an order of in 4 % HAC solutions > 20 % ethanol > water > hexane. As expected, higher temperature and prolonged exposure accelerated the release of metal elements, even after a long exposure time (60°C for 10 days). In addition, multiped use aggravated releasing of metal elements, as well. In conclusion, it is worthwhile to evaluate and manage the risk of Pb exposure and the cumulative risks of multiple metal elements in PLA food containers.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"49 ","pages":"Article 101510"},"PeriodicalIF":8.5,"publicationDate":"2025-05-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143895546","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

Mechanical properties optimization of edible clove oil/chitosan composite materials by multi-island genetic algorithm for active fresh-keeping packaging applications 多岛遗传算法优化食用丁香油/壳聚糖复合材料活性保鲜包装的力学性能

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2025-05-01 DOI: 10.1016/j.fpsl.2025.101501

Hui Liu , Zhenhua Yin , Cuiyun Liu , Mengxuan Cao , Jianming Sun , Xiaofang Wang , Keyong Tang , Xinchang Pang

{"title":"Mechanical properties optimization of edible clove oil/chitosan composite materials by multi-island genetic algorithm for active fresh-keeping packaging applications","authors":"Hui Liu , Zhenhua Yin , Cuiyun Liu , Mengxuan Cao , Jianming Sun , Xiaofang Wang , Keyong Tang , Xinchang Pang","doi":"10.1016/j.fpsl.2025.101501","DOIUrl":"10.1016/j.fpsl.2025.101501","url":null,"abstract":"<div><div>The non-degradability of petroleum-based fresh-keeping film materials has led to a series of environmental pollution problems, especially in the field of fruits and vegetables packaging. In this work, an edible composite packaging material with sustained-release property was prepared by optimizing the ratio of using chitosan (CS), glycerol (Gly), and clove essential oil (Clove oil) with the methods of response surface and multi-island genetic algorithm (MIGA). The physical and fresh-keeping properties of the material were thoroughly investigated and analyzed. As a result, 0.42 % Gly, 0.4 % Clove oil, and 1.5 % CS of optimal iteration results were obtained to prepare edible composite packaging material, which has good antimicrobial properties and fresh-keeping performance, and can keep the strawberry with good taste, appearance, and nutrition after 5 days of storage. The tensile strength and elongation at break of the Clove oil/CS composite material respectively reached 18.55 MPa and 14.3 % under the condition of optimal iteration. Besides, the Clove oil/CS composite solution coating method (SCM) was better than the Clove oil/CS composite film wrapping method (FWM) in the fresh-keeping effect of strawberries, increasing their shelf life to 5 days, which is because the barrier and antimicrobial properties of SCM are better than those of FWM. The obtained mathematical model of the tensile strength and elongation at break provided a theoretical basis for preparing different fresh-keeping performances of the CS composite material. This work provided valuable application and theoretical references for the preservation of fruits and vegetables.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"49 ","pages":"Article 101501"},"PeriodicalIF":8.5,"publicationDate":"2025-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143890713","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

Electrostatic spinning construction of GA/HP-β-CD functionalized COS/PLA composite membrane for cherry tomato preservation applications GA/HP-β-CD功能化COS/PLA复合膜的静电纺丝制备及保鲜研究

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2025-04-30 DOI: 10.1016/j.fpsl.2025.101495

Wenge Yang , Jiaxing Hao , Yurui Wu , Yuheng Zhou , Li Mi , Yonghong Hu

{"title":"Electrostatic spinning construction of GA/HP-β-CD functionalized COS/PLA composite membrane for cherry tomato preservation applications","authors":"Wenge Yang , Jiaxing Hao , Yurui Wu , Yuheng Zhou , Li Mi , Yonghong Hu","doi":"10.1016/j.fpsl.2025.101495","DOIUrl":"10.1016/j.fpsl.2025.101495","url":null,"abstract":"<div><div>In this study, we optimized the structure and performance of Chito-oligosaccharides (COS)/Polylactic acid (PLA) nanofibrous membranes by modulating the concentration of Gallic acid (GA)/Hydroxypropyl-β-cyclodextrin (HP-β-CD). SEM, FTIR, and XRD confirmed the successful complexation of the active ingredient GA by HP-β-CD. As the concentration of the composite system increased, the fiber diameter grew from 953.3 nm to 1036.7 nm, simultaneously enhancing the mechanical strength, hydrophobicity, and thermal stability of the material. Structural optimization and multi-component synergy enhanced DPPH radical scavenging (70.72 %). Experiments showed that the membrane loaded with 0.45 g GA/HP-β-CD had the best comprehensive performance in a seven-day cherry tomato application test: the fruit weight loss rate was reduced to 14.74 %, and the hardness retention rate remained as high as 11.63 ± 0.50 N. The membranes exhibited good antimicrobial properties both in vitro and in vivo, which fully validated their great potential as active packaging materials for prolonging the freshness of food.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"49 ","pages":"Article 101495"},"PeriodicalIF":8.5,"publicationDate":"2025-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143887832","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Development and characterization of sodium alginate composite films incorporating self-assembled cyclodextrin succinic acid/chitosan nanoparticles encapsulating resveratrol for blueberry preservation 自组装环糊精琥珀酸/壳聚糖纳米颗粒包封白藜芦醇的海藻酸钠复合膜的制备与表征

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2025-04-30 DOI: 10.1016/j.fpsl.2025.101512

Yanyan Wang, Ruoran Qin, Jiayi Xue, Hui Li, Longwei Jiang

{"title":"Development and characterization of sodium alginate composite films incorporating self-assembled cyclodextrin succinic acid/chitosan nanoparticles encapsulating resveratrol for blueberry preservation","authors":"Yanyan Wang, Ruoran Qin, Jiayi Xue, Hui Li, Longwei Jiang","doi":"10.1016/j.fpsl.2025.101512","DOIUrl":"10.1016/j.fpsl.2025.101512","url":null,"abstract":"<div><div>Succinate cyclodextrin/chitosan nanoparticles (SCC NPs) loaded with resveratrol (Res) were successfully synthesized by self-assembly. Nanocomposite films were prepared by adding R-SCC NPs to sodium alginate (SA). The structure, physical and chemical properties, and antioxidant, antibacterial and biodegradability properties of the nanocomposite films were characterized. Scanning electron microscopy (SEM) results revealed that R-SCC NPs in 1–6 % were uniformly distributed in the SA film matrix. FTIR analysis revealed that the R-SCC NPs formed intermolecular hydrogen bonds with SA. The maximum tensile strength of the nanocomposite film was 44.24 ± 0.82 MPa, which was 153.50 % of that of the SA film. The addition of R-SCC NPs markedly enhanced the UV absorption capacity, antioxidant stability, and antibacterial activity of the nanocomposite films. In addition, because Res was encapsulated in the SCC NPs, control over the release from the composite film was achieved. This film has excellent biodegradability in soil and can regulate the soil microbial community. Furthermore, the developed film package can effectively prolong the expiry date of blueberries, so the SA film containing R-SCC NPs as active packaging has significant potential for maintaining food quality.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"49 ","pages":"Article 101512"},"PeriodicalIF":8.5,"publicationDate":"2025-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143887833","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

Physicochemical properties of a gelatin/agarose/maltodextrin multifunctional coating enriched with plant extracts and its application for mango preservation 植物提取物明胶/琼脂糖/麦芽糊精多功能包衣的理化性质及其在芒果保鲜中的应用

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2025-04-30 DOI: 10.1016/j.fpsl.2025.101507

Thuong Thi Nguyen , Qui Phu Le , Phuong-Thao Huynh Le , Bao-Tran Tran Pham , Quynh Thi Phuong Bui , Dai Van Nguyen , Long Giang Bach

{"title":"Physicochemical properties of a gelatin/agarose/maltodextrin multifunctional coating enriched with plant extracts and its application for mango preservation","authors":"Thuong Thi Nguyen , Qui Phu Le , Phuong-Thao Huynh Le , Bao-Tran Tran Pham , Quynh Thi Phuong Bui , Dai Van Nguyen , Long Giang Bach","doi":"10.1016/j.fpsl.2025.101507","DOIUrl":"10.1016/j.fpsl.2025.101507","url":null,"abstract":"<div><div>Herein, eco-friendly and edible matrix substances such as gelatin, agarose, and maltodextrin (GAM) are functionalized with <em>Piper betel</em> L. leaf extract (PBE) and <em>Sonneratia ovata</em> Back. leaf extract (SOE) in single or co-combination for mango preservation. Three matrix ingredients are good miscibility and homogeneous blend as demonstrated by ATR-FTIR and micro-structural analyses. The mechanical strength and surface hydrophobicity of the gelatin co-added with agarose and maltodextrin are significantly improved and better than the film only with agarose, which reveals a significant role of maltodextrin addition in the gelatin/agarose matrix. Furthermore, the ternary film with gelatin/agarose/maltodextrin at the weight ratio of 50/25/25 is chosen as a polymeric matrix due to the lowest moisture and swelling with acceptable solubility compared to other ratios. The single and co-addition of PBE and SOE to the ternary films reveal significant enhancement in water-barrier, antibacterial, and antioxidant functions. Interestingly, the ternary film co-functionalized with SOE and PBE possesses better water-barrier features as compared with other addiviated film formulations. As followed, the coatings co-enriched with SOE and PBE are found to be highly effective in prolonging the lifespan of Acacia mango for 21 d at 25 °C with better visual attributes, firmness, and vitamin C content, as well as lower weight loss and ripening rate. These outcomes indicate the promising potential of SOE and PBE co-impregnated gelatin/agarose/maltodextrin ternary coatings for enhancing the storability of post-harvest mangoes.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"49 ","pages":"Article 101507"},"PeriodicalIF":8.5,"publicationDate":"2025-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143890712","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

Enhanced properties of novel canola meal nanocomposite packaging films reinforced with cellulose nanocrystals and glycidyl methacrylate 纤维素纳米晶和甲基丙烯酸缩水甘油酯增强新型菜籽粕纳米复合包装膜的性能

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2025-04-29 DOI: 10.1016/j.fpsl.2025.101511

Zeping Liu , Punita Upadhyay , Aman Ullah

{"title":"Enhanced properties of novel canola meal nanocomposite packaging films reinforced with cellulose nanocrystals and glycidyl methacrylate","authors":"Zeping Liu , Punita Upadhyay , Aman Ullah","doi":"10.1016/j.fpsl.2025.101511","DOIUrl":"10.1016/j.fpsl.2025.101511","url":null,"abstract":"<div><div>To mitigate environmental pollution caused by the excessive use of petroleum-based products and enhance the utilization of canola meal (CM), a novel nanocomposite film was developed by modifying CM with Glycidyl methacrylate (GMA) and Cellulose nanocrystals (CNCs). CNCs, known for their high surface area, specific strength, low density and the ability to form hydrogen bonds, serve as effective reinforcing agents in various materials. GMA containing both methacrylic and epoxy groups, modifies rapeseed protein isolate, yielding conjugates with different grafting degrees. The nanocomposite film was fabricated using a combination of wet casting and heat compression, followed by comprehensive characterization.</div></div><div><h3>Results</h3><div>showed that incorporating GMA improved the compactness of the film’s fracture surface. Thermal stability of CM nanocomposite films significantly increased when both CNCs and GMA were incorporated, with maximum tensile strength obtained at 0.5GMA-5CNC. Experimental results also indicated that GMA and CNCs formed covalent bonds with proteins and reacted with fibers in the CM matrix, creating new ordered structure within the nanocomposites. The 0GMA-5CNC film exhibited strong DPPH radical scavenging activity, while blueberries wrapped in 0.5GMA-5CNC experienced minimum weight loss. In addition, the CM composite film demonstrated excellent disintegration under composting conditions. Overall, this study highlights the potential of CM nanocomposite film as a sustainable alternative to traditional petroleum-based products.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"49 ","pages":"Article 101511"},"PeriodicalIF":8.5,"publicationDate":"2025-04-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143882457","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

Research progress of food contactable fluorine-free oil-proofing agent: Classification, application and prospect 食品接触式无氟防油剂的研究进展：分类、应用与展望

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2025-04-26 DOI: 10.1016/j.fpsl.2025.101509

Jing Neng, Yunyun Yang, Jimei Yu, Qian Guo, Kai Yang

{"title":"Research progress of food contactable fluorine-free oil-proofing agent: Classification, application and prospect","authors":"Jing Neng, Yunyun Yang, Jimei Yu, Qian Guo, Kai Yang","doi":"10.1016/j.fpsl.2025.101509","DOIUrl":"10.1016/j.fpsl.2025.101509","url":null,"abstract":"<div><div>The vast majority of food, such as French fries, hamburgers, pizza, fast food, etc. contain oil or fat substances, therefore, excellent oil resistance is one of the necessary requirements for food packaging. Paper-based materials are more environmentally friendly than common plastic packaging, but they do not possess oil resistance capability. In order to improve its oil resistance, oil-proof agents are gradually being produced and applied. This paper mainly introduces the oil-proof mechanism, potential hazards and development restrictions of fluorine-containing oil-proof agent, and focuses on the overview of the current development status of fluorine-free oil repellents that are harmless to human body and friendly to the environment, including: acrylate, chitosan, cellulose and protein. Through physicochemical modification, multi-functional oil repellents with improved water and oil repellency, good mechanical strength, recyclability, and excellent gas barrier properties can be obtained, which can promote the development progress of fluorine-free oil-proof agents in the future.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"49 ","pages":"Article 101509"},"PeriodicalIF":8.5,"publicationDate":"2025-04-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143874465","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