Food Packaging and Shelf Life最新文献

{"title":"Research progress of food contactable fluorine-free oil-proofing agent: Classification, application and prospect","authors":"Jing Neng,&nbsp;Yunyun Yang,&nbsp;Jimei Yu,&nbsp;Qian Guo,&nbsp;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}

{"title":"Real world efficacy of enriched (E)-cinnamaldehyde extract-infused cellulose acetate-based active packaging film on selected fresh-cut fruits and vegetables","authors":"Zhi Zhou Siew ,&nbsp;Eric Wei Chiang Chan ,&nbsp;Chen Wai Wong","doi":"10.1016/j.fpsl.2025.101502","DOIUrl":"10.1016/j.fpsl.2025.101502","url":null,"abstract":"<div><div>This study aimed to explore the real-world application of cellulose acetate-based active packaging film on fresh-cut fruits and vegetables preservation at room temperature. A total of six different fresh-cut samples were selected, namely ‘Fuji’ apple, ‘<em>Mas</em>’ banana, China celery, Iceberg lettuce, mung bean sprout and potato. The enriched (<em>E</em>)-cinnamaldehyde extract from cinnamon bark was the active ingredient incorporated into the active packaging to inhibit enzymatic browning and fungal growth. The active packaging demonstrated effectiveness in preventing browning of fresh-cut samples with low phenolic content (11.53 ± 1.33–31.66 ± 2.13 mg GAE/100 g FW), such as China celery, Iceberg lettuce and mung bean sprout for 3–5 days. The underlying observation revealed that (<em>E</em>)-cinnamaldehyde acted as a competitive PPO inhibitor, where its effect can be compromised by the presence of high concentration of phenolic substrates. In the meantime, the active packaging was effective to inhibit yeast and mold growth of all the fresh-cut samples by a week. <em>Aspergillus</em> spp., <em>Candida</em> spp., <em>Cryptococcus</em> spp., and <em>Fusarium</em> spp. were identified as the spoilage yeast and mold isolated from the selected fresh-cut samples. The validation of the cellulose acetate-based active packaging on fresh-cut fruits and vegetable preservation was corroborated by delaying the browning of low phenolic content samples and inhibiting fungal growth. In addition to reducing food waste, enhancing food safety and promoting sustainable consumption, the active packaging has achieved Technology Readiness Level 5, making it ready for demonstration on supermarket and vendor shelves.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"49 ","pages":"Article 101502"},"PeriodicalIF":8.5,"publicationDate":"2025-04-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143864712","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":"Novel multifunctional collagen-based food packaging film incorporating with bilberry anthocyanin for freshness monitoring","authors":"Pingping Tang,&nbsp;Yachun Lu,&nbsp;Xia Li,&nbsp;Jing Li,&nbsp;Tingting Zheng","doi":"10.1016/j.fpsl.2025.101508","DOIUrl":"10.1016/j.fpsl.2025.101508","url":null,"abstract":"<div><div>A multifunctional film was developed using collagen and phenolic acid-grafted chitosan as the film-forming framework with bilberry anthocyanin extract (BE) as an indicator. All the prepared films presented compact cross-sectional structures. Compared with CC/BE (collagen/chitosan/BE) film, the CCC/BE (grafted of caffeic acid) and CCP/BE (grafted of protocatechuic acid) films exhibited significantly enhanced physical properties including UV resistance, water resistance (water vapor permeability value reducing from 2.30 to 1.74 × 10⁻¹⁴g·m⁻¹·Pa⁻¹·s⁻¹) and mechanical property (tensile strength value increasing by 23 %). Besides, the DPPH free radical scavenging rate of CCP/BE and CCC/BE film was 58.05 % and 81.87 %, respectively, much higher than that of CC/BE film (5.46 %). The grafted films showed obvious color changes in different pH solutions: CCP/BE film changed from red to light purple to blue-gray and CCC/BE film changed from red to purple-gray to blue-gray, exhibiting good pH-sensitivities. CCP/BE and CCC/BE films also had ammonia-sensitive discoloration characteristics. CCC/BE film effectively provided on-going visual evaluation of shrimp freshness through color changes, and the film showed the highest S_RGB values (the sensitivity value of the change in film color to TVB-N) throughout the monitoring process, which suggested that the combination of BE and CA made the color changes of anthocyanin more noticeable.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"49 ","pages":"Article 101508"},"PeriodicalIF":8.5,"publicationDate":"2025-04-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143864776","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":"Preparation of MoS2 modified with carbon quantum dots and its application to extremely high oxygen-barrier nanocomposite films for packaging","authors":"Jamilur R. Ansari ,&nbsp;Kitae Park ,&nbsp;Kambiz Sadeghi ,&nbsp;Jongchul Seo","doi":"10.1016/j.fpsl.2025.101504","DOIUrl":"10.1016/j.fpsl.2025.101504","url":null,"abstract":"<div><div>Polyvinyl alcohol (PVA), a biodegradable polymer, has attracted considerable interest in the food packaging industry. However, the efficacy of PVA films as food packaging materials is limited owing to their inherently highlight transmittance, hydrophilicity, and solubility in water. Emerging two-dimensional materials, particularly transition metal dichalcogenides, exhibit significant potential in enhancing the mechanical, thermal, optical, ultraviolet-blocking, and oxygen barrier properties of polymer-based nanocomposites. In this study, few-layered water-dispersible MoS₂ nanosheets were synthesized via ultrasonic mixing and liquid exfoliation and integrated with Ag-doped nitrogen-functionalized carbon quantum dots (Ag-NCQDs), referred to as MoS₂-Ag-NCQDs. Incorporating only 1 wt% of MoS₂-Ag-NCQDs into a PVA matrix resulted in notable improvements in crystallinity, thermal stability, and oxygen barrier properties. The improved crystallinity of the polymer matrix constrained the gas molecule mobility by increasing diffusion pathways and lowering the permeation rates. Notably, the incorporation of MoS₂-Ag-NCQD nanomaterials significantly enhanced the oxygen barrier performance, yielding a 99.8 % reduction in the oxygen transmission rate with that of pure PVA films. This remarkable improvement is attributed to the enhanced crystallinity, high aspect ratio, and superior exfoliation of the MoS₂ nanosheets, which facilitate effective interactions with gas molecules and impede their movement. Furthermore, the PVA/MoS₂-Ag-NCQDs nanocomposite films significantly improved ginger's preservation and nutritional integrity, thereby extending its shelf life. This study highlights the potential of MoS₂-Ag-NCQD nanomaterials for improving oxygen barrier performance, advancing pharmaceutical applications, and enhancing ultraviolet shielding when used in food packaging systems.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"49 ","pages":"Article 101504"},"PeriodicalIF":8.5,"publicationDate":"2025-04-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143868672","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":"Active packaging containing natural antimicrobials as a potential and innovative technology to extend shelf-life of fish products – A review","authors":"Paul G. Kamau ,&nbsp;M.C. Cruz-Romero ,&nbsp;P.C. Alzate ,&nbsp;M.A. Morris ,&nbsp;J.P. Kerry","doi":"10.1016/j.fpsl.2025.101500","DOIUrl":"10.1016/j.fpsl.2025.101500","url":null,"abstract":"<div><div>The spoilage of fish and seafood is a major problem in all categories in the food sector, with 50 % of the 8.2 million tonnes of marketable fish caught within the EU each year being wasted. Apart from the material linked to quota restriction issues, this waste is largely due to inefficiencies in processing and packaging. Optimal packaging materials and systems, combined with cold storage, are critical to preserving seafood quality. While conventional packaging has proven its worth over the past decades, it now faces modern challenges such as requirements for longer shelf-life, consumer demand for ready-to-eat products, logistical issues pertaining to extended distribution cold-chains and environmental issues with plastic waste. To collectively address these challenges, there is growing interest in active packaging systems that contain natural antimicrobials (NAM) such as chitosan, organic acids, essential oils, etc. NAM are food-safe, clean label, sustainable and have a broad spectrum of antimicrobial activity against both Gram-positive and Gram-negative microbes. As part of hurdle technology, synergistic NAM combinations can potentially be used in antimicrobial-active packaging materials (AAPM) to extend the shelf-life of fish products, reduce waste and improve sustainability. This review highlights the importance of innovative packaging solutions to combat fish spoilage, focusing on the potential usage of NAM in active packaging materials and packaging systems.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"49 ","pages":"Article 101500"},"PeriodicalIF":8.5,"publicationDate":"2025-04-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143855843","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":"Rapid production of zein/polyethylene oxide film containing dihydroquercetin by green solution blow spinning for yellowfin tuna preservation","authors":"Hui Sun ,&nbsp;Liming Zhang ,&nbsp;Qinghe Yin ,&nbsp;Tao Yang ,&nbsp;Kai Wang ,&nbsp;Haohao Shi ,&nbsp;Jiamei Wang ,&nbsp;Guanghua Xia ,&nbsp;Yongqiang Zhao ,&nbsp;Gang Yu","doi":"10.1016/j.fpsl.2025.101503","DOIUrl":"10.1016/j.fpsl.2025.101503","url":null,"abstract":"<div><div>Despite numerous commercial and governmental initiatives, food spoilage and plastic packaging contamination persistently affect human health and the global economy significantly. In this study, a novel zein/polyethylene oxide/dihydroquercetin nanofiber film was developed using a green solution blow spinning (SBS) technique and applied to the preservation of yellowfin tuna. The resulting nanofibrous film demonstrated excellent antimicrobial activity, along with strong antioxidant and UV-blocking properties. Additionally, it exhibited biodegradability, aligning with the growing demand for environmentally sustainable packaging solutions. Moreover, zein and dihydroquercetin improved the thermal stability of the film, presumably via hydrogen bonds and various interactions. FTIR and XRD analyses validated the presence of hydrogen bonds and showed great compatibility among the components. TGA showed that the maximum thermal degradation temperature (T_max, ranging from 333.2 to 342.6 ℃) was elevated for ZPD films in comparison to ZP film. Additionally, SEM and XRD assessments further illustrated the film's structural integrity and enhanced thermal stability. The effectiveness of the film in extending the shelf life of tuna was evaluated by monitoring key quality indicators, including total volatile basic nitrogen (TVB-N), thiobarbituric acid reactive substances (TBARS), and total viable count (TVC). The results showed that the nanofibrous film treatment decreased the levels of TVB-N, TBARS, and TVC, significantly slowing the deterioration of fish freshness and maintaining its quality for up to 8 days when stored at 4 ℃. The study offers a viable approach for improving food safety, prolonging shelf life, and reducing the environmental effects of traditional plastic packaging.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"49 ","pages":"Article 101503"},"PeriodicalIF":8.5,"publicationDate":"2025-04-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143850263","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 oxygen scavenging packaging with trans-polyoctenamer rubber to enhance the shelf life of walnuts","authors":"Gracia López-Carballo ,&nbsp;Pedro Vázquez ,&nbsp;Florian Schwager ,&nbsp;Alejandro Aragón-Gutierrez ,&nbsp;Jose M. Alonso ,&nbsp;Carol López-de-Dicastillo ,&nbsp;Pilar Hernández-Muñoz ,&nbsp;Rafael Gavara","doi":"10.1016/j.fpsl.2025.101505","DOIUrl":"10.1016/j.fpsl.2025.101505","url":null,"abstract":"<div><div>Given the susceptibility of certain foods to oxidative deterioration, particularly shelled nuts, food science and technology seeks methods to mitigate these processes and extend products’ shelf life. Among the emerging technological approaches, active packaging systems, such as oxygen scavengers, have gained increasing attention. In this study, flexible multilayer structures incorporating two different concentrations (10 and 20 % w/w) of a novel oxygen scavenging polymer—trans-polyoctenamer rubber, TOR—were developed. Since TOR releases volatile compounds after its reaction with oxygen, the developed multilayer structure incorporates the oxygen-scavenging element in one layer sandwiched between layers with volatile-trapping agents (zinc ricinoleate and silica), and shielded by an ethylene–vinyl alcohol copolymer (EVOH) layer acting as an oxygen barrier. The final ten-layer structure films, fabricated by coextrusion lamination under pre-industrial conditions, exhibited good transparency, mechanical strength, excellent barrier properties against oxygen and water vapour (0.61 cc/m² day at 23 °C and 3.18 g/m² day at 38 °C, respectively), and effective oxygen retention capacity (8.0 and 15.2 mL/g for 10 % and 20 % TOR, respectively). These films were applied in the modified atmosphere packaging of walnuts, reducing the headspace oxygen concentration from 3 % to below 0.1 % compared to a similar passive ten-layer structure. The quality evolution of the packaged walnuts was monitored through peroxide index analysis and accumulation of volatile compounds in the bag headspace associated with rancidity and a sensory test. Both parameters indicated that the scavenger improved walnut stability after two months of storage. The sensory test also revealed significant differences between samples. The results demonstrated that the newly developed scavenging structures can effectively enhance the stability of oxygen-sensitive foods.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"49 ","pages":"Article 101505"},"PeriodicalIF":8.5,"publicationDate":"2025-04-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143845043","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 PLA-based bilayer nanofibers containing ZIF (zeolitic imidazolate framework)-67 nanoparticles for active food packaging applications in citrus preservation","authors":"Elif Atay ,&nbsp;Aylin Altan ,&nbsp;Mattia Pierpaoli","doi":"10.1016/j.fpsl.2025.101499","DOIUrl":"10.1016/j.fpsl.2025.101499","url":null,"abstract":"<div><div>In this study, antimicrobial monolayer and bilayer nanofibers were developed from poly(lactic acid) (PLA) by incorporating zeolitic imidazolate framework-67 (ZIF-67) nanoparticles via electrospinning for active food packaging. ZIF-67 nanoparticles were synthesized under varying conditions, and their physicochemical properties were thoroughly characterized. Active monolayer PLA nanofibers were produced by directly electrospinning a PLA solution containing ZIF-67 nanoparticles, while bilayer fibers were formed by electrospinning ZIF-67 onto the surfaces of pure PLA nanofibers. The diameter and surface porosity of the fibers were affected by both the concentration of PLA and the content of ZIF-67 nanoparticles. Incorporation of ZIF-67 nanoparticles increased the tensile strength of monolayer and bilayer fibrous films by 3 and 4.5-fold, respectively, compared to pure PLA fibrous films, while slightly reducing their elongation at break. The composite bilayer films showed a controlled release of cobalt ions at pH 7.5 over 12 days. ZIF-67-loaded PLA nanofibers produced by two methods exhibited enhanced antimicrobial effects against <em>Escherichia coli</em> and <em>Staphylococcus aureus</em> compared to pure PLA. Citrus fruits coated with monolayer and bilayer PLA nanofibers had significantly lower weight losses of 1.18 % and 3.20 %, respectively, in comparison with uncoated citrus fruits, which reached 15.09 % after 20 days of storage at 25 °C. ZIF-67-loaded PLA fibrous films preserved color, reduced weight loss and delayed the decrease in firmness, and prevented mold growth on the surface over 20 days storage at 25 °C. These results demonstrate the potential of ZIF-67-loaded PLA nanofibers for active food packaging applications with good antimicrobial effects.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"49 ","pages":"Article 101499"},"PeriodicalIF":8.5,"publicationDate":"2025-04-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143834256","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":"Biocompatible starch based smart active packaging film engineered with a novel CuNa-MOF colorimetric ammonia sensing agent based on crystal-to-crystal transformation","authors":"Xiaoyu Xu ,&nbsp;Kangqi Huang ,&nbsp;Danfeng He ,&nbsp;Bin Huang ,&nbsp;Qun Tang ,&nbsp;Heping Li ,&nbsp;Zhiming Zou","doi":"10.1016/j.fpsl.2025.101498","DOIUrl":"10.1016/j.fpsl.2025.101498","url":null,"abstract":"<div><div>Colorimetric ammonia-sensing smart packaging materials that enables real-time visual detection of food freshness play an important role in ensuring food safety. This work involved the construction of a novel Cu/Na-metal organic framework (CuNa-MOF) colorimetric ammonia sensing agent and its subsequent exploitation as functional reinforcing filler of potato starch (PS) substrate to boost the fabrication of high-performance smart packaging materials. Based on single crystal data analysis, a new mechanism of crystal-to-crystal phase transformation was proposed for the colorimetric ammonia-sensing action of CuNa-MOF. This new mechanism involved only minor changes in CuNa-MOF crystal structure (with the coordinated water replaced by ammonia), indicating its unique structural integrity and stability, thus contributing to superior ammonia sensing ability. The results also demonstrated that the introduction of CuNa-MOF (2–6 wt%) within PS substrate resulted in the formation of compatible and tight nanocomposite films. When the content of CuNa-MOF increased from 0 to 6 wt%, the tensile strength, water vapor barrier, and oxygen barrier capability was respectively increased by 11.6 %, 16.4 %, and 18.2 %, and the UV-shielding efficacy was increased from 36.8 % to 96.1 %. Furthermore, the fabricated PS/CuNa-MOF film presented good biocompatibility and long-term colour stability, while combining remarkable colour-changing ammonia sensing function with high antibacterial efficiency (100 %) against <em>Escherichia coli</em> and <em>Staphylococcus aureus</em>. Additionally, the PS/CuNa-MOF film allowed for real-time visual monitoring of prawn freshness decay by discernible coloration changes. This work offers a new strategy in the design of high-performance colorimetric ammonia-sensing materials for smart packaging application.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"49 ","pages":"Article 101498"},"PeriodicalIF":8.5,"publicationDate":"2025-04-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143829422","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 containing antimicrobial agent from expired drinks as sustainable food absorbent pad","authors":"Maziah Supian ,&nbsp;Noranida Radzuan ,&nbsp;Mohamad Yusof Maskat ,&nbsp;Salma Mohamad Yusop ,&nbsp;Abdulah Amru Indera Luthfi ,&nbsp;Norzam Edziani Che Hussin ,&nbsp;Munira Zainal Abidin ,&nbsp;Nurul Aqilah Mohd Zaini","doi":"10.1016/j.fpsl.2025.101497","DOIUrl":"10.1016/j.fpsl.2025.101497","url":null,"abstract":"<div><div>202 use of commercial food absorbent pads (CFP) to keep meat and poultry fresh by absorbing liquids is insufficient as microorganisms can still grow and cause food spoilage. Furthermore, CFP are made from non-biodegradable materials, which can be replaced with bacterial cellulose (BC) produced using expired drinks. Using expired drinks as a fermentation medium can reduce waste and provide an eco-friendly option to produce BC. BC has unique properties such as high water holding capacity (WHC), high tensile strength, biodegradability, and high fibre content, making it suitable as an absorbent pad for food applications. The objective of this study was to evaluate the potential of BC produced from expired drinks that were incorporated with potassium sorbate, an antimicrobial agent as active food packaging (BCPS). Physicochemical aspect such as surface morphology, biodegradability, WHC and antimicrobial properties were evaluated. Next, a shelf-life study on chicken cuts during refrigerated storage (4ºC) was conducted. Result of antimicrobial test shows positive results against selected pathogens such as <em>E. coli, S. aureus,</em> and <em>S. Typhimurium</em>. Up to 38 % of BCPS have degraded compared to only 5 % CFP after 29 days buried in soil, suggesting its biodegradable properties. A 14-day shelf-life study showed chicken cuts packaged with BCPS showed a longer estimated shelf-life of 11 days for both microbial and yeast growth compared to 2 and 6 days for CFP, respectively. To conclude, active BC packaging with antimicrobial properties was proven to extend shelf-life period of chicken cuts compared to CFP with the potential to be commercialized.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"49 ","pages":"Article 101497"},"PeriodicalIF":8.5,"publicationDate":"2025-04-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143823998","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}