Food Packaging and Shelf Life最新文献_第6页

Identification and quantification of volatile organic compounds in Chinese recycled HDPE: Consequences for its applicability

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2025-01-01 DOI: 10.1016/j.fpsl.2024.101424

Ming-Yue Zhang , Qi-Zhi Su , Qin-Bao Lin , Huai-Ning Zhong , Sheng Chen , Dan Li , Ben-Dong , Min-Qing Xu , Wei-Li Li

{"title":"Identification and quantification of volatile organic compounds in Chinese recycled HDPE: Consequences for its applicability","authors":"Ming-Yue Zhang , Qi-Zhi Su , Qin-Bao Lin , Huai-Ning Zhong , Sheng Chen , Dan Li , Ben-Dong , Min-Qing Xu , Wei-Li Li","doi":"10.1016/j.fpsl.2024.101424","DOIUrl":"10.1016/j.fpsl.2024.101424","url":null,"abstract":"<div><div>Amidst the escalating plastic waste crisis, plastic packaging accounts for a large part. Recycling emerges as pivotal for mitigation. Ensuring the safety and quality of recycled plastics for packaging requires a thorough understanding of the characteristics and potential risks of contaminants that may be present. This study addressed challenges posed by excessive sample weight and polymer matrices affecting accurate quantification using headspace solid-phase micro-extraction (HS-SPME), optimizing a HS-SPME gas chromatography mass spectrometry method for comprehensive volatile compound characterization in polymers. An algorithm was developed to select suitable standards for semi-quantification based on structural similarity, enhancing quantification accuracy. We applied these methods to analyze 65 recycled high-density polyethylene (rHDPE) samples from diverse prior uses, identifying 362 volatile compounds. Notably, alkylbenzenes and alkylnaphthalenes emerge as predominant contaminants, likely stemming from detergent residues, with alkylbenzenes exhibiting higher intensities and alkylnaphthalenes posing elevated risk potentials. Benzophenone, chloroxylenol, and various phthalates were widespread, ranging in concentration from 1.3 to 9.5 mg/kg. Additionally, pesticides e.g., dimethazone and atrazine were found predominantly in samples from non-food bottles. Fragrances like D-limonene, texanol, and amberonne were frequently detected, with amberonne notably contributing significantly to off-odors in the recycled plastics. These findings underscore the complexity of rHDPE composition, highlight specific contaminants of concern, and provide references for improving the recycling process and ensuring the safety and adaptability of rHDPE for food contact purposes or other high value applications.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"47 ","pages":"Article 101424"},"PeriodicalIF":8.5,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143094931","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 sodium nitrite in LDPE/PET-based active film on vacuum-packaged pork quality

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2025-01-01 DOI: 10.1016/j.fpsl.2025.101445

Haoyue Ning , Chunyan Zhang , Lixin Lu

{"title":"Effect of sodium nitrite in LDPE/PET-based active film on vacuum-packaged pork quality","authors":"Haoyue Ning , Chunyan Zhang , Lixin Lu","doi":"10.1016/j.fpsl.2025.101445","DOIUrl":"10.1016/j.fpsl.2025.101445","url":null,"abstract":"<div><div>In this study, based on the development of low-density polyethylene/polyethylene terephthalate (LDPE/PET) active packaging film with color and quality protection for vacuum-packaged pork, a relationship model between the amount of sodium nitrite (SN) added in the active film and the ratio of pork chromaticity was established to guide the preparation of the active film for vacuum-packaged pork. The active film of LDPE/PET incorporating SN was developed, characterized, and applied to vacuum-packaged pork. Compared with the LDPE/PET film without SN, the active film containing 0.5 wt% or more SN could effectively improve pork color to make it appear bright-red, and extend its shelf life to 15 −18 d due to a reduction in total volatile base nitrogen contents and microbial proliferation during storage at 4 °C. Based on the above, a color prediction model of the chromaticity ratio <em>S*</em> was established to predict the color protection effect of the active film containing different SN content on pork. The relative error between the predicted and measured values of <em>S*</em> was 0.09 %−10.21 %, indicating the effectiveness of the model. Therefore, the developed active film has a positive potential for application in pork preservation, and the established model can guide the development of LDPE/PET-based active films incorporating SN and their application in vacuum-packaged pork.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"47 ","pages":"Article 101445"},"PeriodicalIF":8.5,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143095278","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

A novel antimicrobial film AgNPs@γ-CD-MOFs/PLA: Preparation, characterization and its application for packaging of Agaricus bisporus

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2025-01-01 DOI: 10.1016/j.fpsl.2025.101449

Wenxin Liang , Ning Ma , Donglu Fang , Alfred Mugambi Mariga , Anxiang Su , Lu Zhou , Wenjian Yang , Qiuhui Hu , Fei Pei

{"title":"A novel antimicrobial film AgNPs@γ-CD-MOFs/PLA: Preparation, characterization and its application for packaging of Agaricus bisporus","authors":"Wenxin Liang , Ning Ma , Donglu Fang , Alfred Mugambi Mariga , Anxiang Su , Lu Zhou , Wenjian Yang , Qiuhui Hu , Fei Pei","doi":"10.1016/j.fpsl.2025.101449","DOIUrl":"10.1016/j.fpsl.2025.101449","url":null,"abstract":"<div><div>Nano-sized cyclodextrin metal-organic frameworks (γ-CD-MOFs) have excellent guest substance loading capabilities. However, the traditional preparation of nano-sized γ-CD-MOFs is commonly achieved by the use of size regulators, which are toxic and cannot be completely removed, resulting in their inability to be applied in food packaging. In this study, a green synthesis method for nano-sized γ-CD-MOFs (200–800 nm) without the size regulators was successfully formulated. Crystal size was controlled by adjusting three factors: the concentrations of γ-CD and K<sup>+</sup>, the rate of ethanol addition and the number of ethanol washes. Ultrasmall-sized silver nanoparticles (AgNPs) of 1–2 nm were successfully prepared using nano-sized γ-CD-MOFs as templates, which increased the silver load rate up to 3.008 %. Moreover, a new packaging film assembled by AgNPs, γ-CD-MOFs and polylactic acid (AgNPs@γ-CD-MOFs/PLA) was prepared, and its inhibition rates against <em>Escherichia coli, Staphylococcus aureus</em>, and <em>Pseudomonas tolaasii</em> reached more than 80 %, which exhibited good antimicrobial capabilities. Furthermore, the oxygen and water vapor transmission rates (RH 50 %) of AgNPs@γ-CD-MOFs/PLA respectively reached 1204 cm<sup>3</sup>/ (m<sup>2</sup> ∙ d ∙ 0.1 MPa) and 1710.267 g/ (m<sup>2</sup> ∙ 24 h), which were significantly higher than traditional polyethylene (PE) packaging. In addition, compared with PE and PLA, the AgNPs@γ-CD-MOFs/PLA could effectively inhibit bacterial brown spot of <em>Agaricus bisporus</em> and maintained a better appearance after 12 days of storage. These findings will expand the applications of nano-sized γ-CD-MOFs in food preservation.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"47 ","pages":"Article 101449"},"PeriodicalIF":8.5,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143095280","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

Fabrication, characterization, and application of complex essential oils loaded bilayer films using PLA and pickering emulsions with SPI-chitosan nanoparticles as solid support

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2025-01-01 DOI: 10.1016/j.fpsl.2024.101426

Liangliang Zhang , Hanbo Yi , Saisai Feng , Mengmeng Zhang , Yu Wu , Jiahui Hao , Xuefang Liu , Jianguo Xu

{"title":"Fabrication, characterization, and application of complex essential oils loaded bilayer films using PLA and pickering emulsions with SPI-chitosan nanoparticles as solid support","authors":"Liangliang Zhang , Hanbo Yi , Saisai Feng , Mengmeng Zhang , Yu Wu , Jiahui Hao , Xuefang Liu , Jianguo Xu","doi":"10.1016/j.fpsl.2024.101426","DOIUrl":"10.1016/j.fpsl.2024.101426","url":null,"abstract":"<div><div>Chitosan (CS) and polylactic acid (PLA) are both commonly used packaging materials in the food industry. However, a bilayer film made from CS and PLA, simultaneously incorporated with a complex essential oil-loaded Pickering emulsion (PE) system, have not been widely investigated. Therefore, this study designed bilayer films consisting of PLA layer and a PE layer. In the PE layer, binary nanoparticles composed of soybean protein isolate (SPI) and CS were used as solid supports to load increasing amounts (0 %, 2 %, 4 %, 6 %, 8 %, v/v) of complex essential oils (carvacrol and thymol, CT). The films were labeled BF-CT0, BF-CT2, BF-CT4, BF-CT6, and BF-CT8. The characteristics and functional properties were evaluated, along with the quality changes in refrigerated pork wrapped with the films (BF-CT0 or BF-CT8). Results indicated that CT addition significantly enhanced the stability of the PE. The PE layer with higher CT doses exhibited a denser microstructure, more hydrophobic surface, improved elongation at break, and greater water resistance. CT addition significantly improved light and gas barrier functions. Notably, the BF-CT8 film demonstrated extremely low water vapor and oxygen permeability (1.25 ± 0.06 kg•m⁻¹•s⁻¹•Pa⁻¹ and 0.24 ± 0.01 kg•m⁻¹•s⁻¹•bar⁻¹, respectively). All films showed a similar semi-crystalline structure, and CT addition decreased crystallinity. As expected, BF-CT8 displayed enhanced antioxidant and antibacterial performance. Finally, BF-CT8 extended the shelf life of refrigerated pork from 3 days to 6 days compared to BF-CT0 and unwrapped pork. In conclusion, the bilayer film shows great potential for use in pork preservation.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"47 ","pages":"Article 101426"},"PeriodicalIF":8.5,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143135568","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 transglutaminase concentration on the properties of soy protein isolate-pectin composite edible films

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2025-01-01 DOI: 10.1016/j.fpsl.2024.101418

Ayesha Sarker , Kristen Matak , Jacek Jaczynski

{"title":"Effect of transglutaminase concentration on the properties of soy protein isolate-pectin composite edible films","authors":"Ayesha Sarker , Kristen Matak , Jacek Jaczynski","doi":"10.1016/j.fpsl.2024.101418","DOIUrl":"10.1016/j.fpsl.2024.101418","url":null,"abstract":"<div><div>Enzymes such as transglutaminase (TGase) have been used to catalyze protein cross-linking reactions to enhance protein properties. The present study investigates the effects of TGase treatment and concentration on the properties of soy protein isolate (SPI)-pectin films. SPI-pectin films were prepared by adding 0.5 %, 1 %, and 1.5 % TGase. The film with no added enzyme served as a Control. Film thickness, water activity (a<sub>w</sub>), and antioxidant activity slightly increased (P < 0.05). Film opacity increased (P < 0.05) with the addition of TGase. Transparency significantly (P < 0.05) reduced at 1.5 % TGase concentration. The water vapor permeability (WVP) of the films declined after being enzyme-treated. Besides, increased TGase concentration affected mechanical properties; films with the highest TGase concentration, i.e., 1.5 %, were least (P < 0.05) stiff and had the lowest Young's Modulus and tensile strength. However, this film had the highest % elongation. 1 % TGase film was the toughest to break, recording the highest total area (5758 g.sec) followed by the Control (5628 g.sec). TGase cross-linked films possessed higher (P < 0.05) water holding capacity (WHC) than that of Control films. As investigated through Scanning Electron Microscopy (SEM), TGase-treated films revealed different degrees of protein cross-linking as a function of enzyme concentration. However, the 1 % enzyme concentration led to a compact film structure with no microfractures. Overall, TGase treatment can be a practical approach to enhancing protein-based film properties.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"47 ","pages":"Article 101418"},"PeriodicalIF":8.5,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143104362","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 glycerol and cellulose nanofiber concentrations in Opuntia ficus-indica mucilage films functionalized with pomegranate peel extract for postharvest preservation of banana

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2025-01-01 DOI: 10.1016/j.fpsl.2024.101428

Mawande Hugh Shinga , Tafadzwa Kaseke , Trust Mukudzei Pfukwa , Olaniyi Amos Fawole

{"title":"Optimization of glycerol and cellulose nanofiber concentrations in Opuntia ficus-indica mucilage films functionalized with pomegranate peel extract for postharvest preservation of banana","authors":"Mawande Hugh Shinga , Tafadzwa Kaseke , Trust Mukudzei Pfukwa , Olaniyi Amos Fawole","doi":"10.1016/j.fpsl.2024.101428","DOIUrl":"10.1016/j.fpsl.2024.101428","url":null,"abstract":"<div><div>A response surface methodology (RSM) based on a central composite design (CCD) approach was employed to optimize the concentration of glycerol and cellulose nanofiber (CNF) in Opuntia ficus-indica mucilage (3 % OFIM) functionalized with pomegranate peel extract (1 % PPE), aiming to enhance the preservation efficacy of banana fruit. The concentration ranges of glycerol (0.034–1.166 %) and CNF (0.0034–0.1166 %) generated from the experimental design were then used to formulate the composite edible films with the aim of enhancing their barrier and mechanical properties. The responses of the developed films were puncture force, water vapor transmission rate (WVTR), and inhibition against <em>Botrytis</em> sp. Numerical optimization established 0.252 % of glycerol and 0.02 % of CNF with estimated WVTR, <em>Botrytis</em> sp. inhibition, and puncture force of 9.73 g m<sup>−2</sup>/d, 27.27 mm, and 13.41 N, respectively. Subsequently, the optimized and validated concentrations of glycerol and CNF were used in the formulation of OFIM and the PPE-based film that was applied to banana fruit. The banana fruit were stored at 25 ± 2 °C for 10 d, and parameters including fruit weight loss, decay incidence, firmness, peel-WVTR, respiration rate, ethylene production and fatty acid compositions were assessed. The optimized formulation significantly (p < 0.001) reduced weight loss, decay incidence, firmness loss, peel-WVTR, respiration rate and ethylene production of the bananas throughout the 10 d postharvest storage. Scanning electron microscopy (SEM) images corresponded with the results observed regarding weight loss and peel-WVTR. The findings indicate that the optimal formulation developed in the present study enhanced the quality of bananas during storage.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"47 ","pages":"Article 101428"},"PeriodicalIF":8.5,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143094513","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

Faba bean protein reduces lipid oxidation and changes physicochemical quality traits of hybrid beef burgers stored in high oxygen, and high nitrogen, modified atmosphere packaging

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2025-01-01 DOI: 10.1016/j.fpsl.2024.101429

Xinyu Miao , Melindee Hastie , Minh Ha , Phyllis J. Shand , Robyn D. Warner

{"title":"Faba bean protein reduces lipid oxidation and changes physicochemical quality traits of hybrid beef burgers stored in high oxygen, and high nitrogen, modified atmosphere packaging","authors":"Xinyu Miao , Melindee Hastie , Minh Ha , Phyllis J. Shand , Robyn D. Warner","doi":"10.1016/j.fpsl.2024.101429","DOIUrl":"10.1016/j.fpsl.2024.101429","url":null,"abstract":"<div><div>Oxidation during retail display of meat products in different packaging systems impacts shelf-life and quality. Faba bean protein isolate (FPI, a plant-based protein) can partially replace meat in formulation of hybrid meat products. This study aims to determine the effect of ingredients including FPI (0, 7.5, 15 %) and transglutaminase (TG, 0, 0.5 %), oxygen (O<sub>2</sub>)- vs nitrogen (N<sub>2</sub>)-based modified atmosphere packaging (MAP) and storage time (0, 5, 10, 15 days) on the physicochemical properties, lipid oxidation, colour, and texture profile of hybrid burgers. Beef, and hybrid-burgers, became harder, springier and chewier in O<sub>2</sub>- and N<sub>2</sub>-MAP. O<sub>2</sub>-MAP had more influence on the texture of beef-burgers, relative to the hybrid-burgers. Hybrid-burgers showed lower lipid oxidation on day 0 than beef-burgers when fat content was similar, and had lower oxidation under high O<sub>2</sub>-MAP. TG helped to reduce moisture loss during display of hybrid burgers. All burgers became less light, red and more yellow in high O<sub>2</sub>-MAP during display.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"47 ","pages":"Article 101429"},"PeriodicalIF":8.5,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143094515","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

Evaluation of the antimicrobial potential of tea tree oil Pickering emulsions stabilized by soy protein isolate-xanthan gum composite and their application performance in Solenocera crassicornis preservation

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2025-01-01 DOI: 10.1016/j.fpsl.2025.101437

Kai Xie , Yan Zheng , Jiajie Hu , Jing Chen , Yuexiang Zhan , Hangxin Zhu , Bin Zhang , Shanggui Deng , Hongli Yang

{"title":"Evaluation of the antimicrobial potential of tea tree oil Pickering emulsions stabilized by soy protein isolate-xanthan gum composite and their application performance in Solenocera crassicornis preservation","authors":"Kai Xie , Yan Zheng , Jiajie Hu , Jing Chen , Yuexiang Zhan , Hangxin Zhu , Bin Zhang , Shanggui Deng , Hongli Yang","doi":"10.1016/j.fpsl.2025.101437","DOIUrl":"10.1016/j.fpsl.2025.101437","url":null,"abstract":"<div><div>The food industry has witnessed an urgent demand for natural preservation methods, particularly with respect to the aggravating microbial contamination situation in aquatic products. In this study, Tea tree oil (TTO) was encapsulated by employing a soy protein isolate (SPI) and xanthan gum (XG) composite as an emulsifying carrier, generating Pickering emulsions (PE) with high stability and potent antimicrobial activity. The emulsion demonstrated optimal stability at an XG concentration of 0.8 wt%, with an enhanced stability of the SPI-XG gel network. PE showed significant antimicrobial activity against bacterial biofilm and cell viability, surpassing that of the essential oil solution (EOS), indicating emulsification could boost antimicrobial efficacy of TTO. Treatment with PE disrupted cell membrane structure, causing leakage of nucleic acids and proteins, and inhibited biofilm formation. The preservation trial suggested that PE could extend the shelf life of red shrimp (<em>Solenocera crassicornis</em>) by 4 d, highlighting its potential in the food preservation industry.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"47 ","pages":"Article 101437"},"PeriodicalIF":8.5,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143104323","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

Characterization, vapor release behavior, vapor bio-functional performance and application of UV-responded modified polyvinyl alcohol bio-active films loaded with oregano essential oil microcapsules

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2025-01-01 DOI: 10.1016/j.fpsl.2024.101422

Lina Xu , Xinglian Xu , Yayan Mao , Yujuan Xu , Mingyuan Huang

{"title":"Characterization, vapor release behavior, vapor bio-functional performance and application of UV-responded modified polyvinyl alcohol bio-active films loaded with oregano essential oil microcapsules","authors":"Lina Xu , Xinglian Xu , Yayan Mao , Yujuan Xu , Mingyuan Huang","doi":"10.1016/j.fpsl.2024.101422","DOIUrl":"10.1016/j.fpsl.2024.101422","url":null,"abstract":"<div><div>In the present study, UV-responded polyvinyl alcohol (PVA) bio-active films incorporated with oregano essential oil (OEO) microcapsules were constructed, and microcapsules changed the properties of films, including mechanical properties, optical properties, moisture sorption/desorption isotherm, morphology and thermal stability. UV irradiation enhanced the vapor release behavior and vapor antimicrobial activities, and carvacrol was the main volatile component, with the kinetics following Fick's second law and first-order kinetic model (R<sup>2</sup>=0.8957–0.9565). The vapor antimicrobial evaluation confirmed that UV-triggered films destroyed the cell integrity by changing the secondary and tertiary structures of protein owing to the dual effects of OEO and UV light, resulting in a remarkable antibacterial efficacy against <em>Escherichia coli</em> and <em>Staphylococcus aureus</em> through vapor diffusion. Ultimately, chicken breasts in UV-responded bio-active film systems exhibited an extended shelf life for least 2 days, underscoring their potential as a viable and promising packaging for food preservation.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"47 ","pages":"Article 101422"},"PeriodicalIF":8.5,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143104364","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

Kraftliner paper coated with cationic starch/glycerol and poly(vinyl alcohol) blends to generate water vapor and O2 barriers

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2025-01-01 DOI: 10.1016/j.fpsl.2025.101435

Allan de Amorim dos Santos , Lays Camila Matos , Alisson Farley Soares Durães , Maressa Carvalho Mendonça , Marcelo Coelho dos Santos Muguet , Renato Augusto Pereira Damásio , Anand Ramesh Sanadi , Gustavo Henrique Denzin Tonoli

{"title":"Kraftliner paper coated with cationic starch/glycerol and poly(vinyl alcohol) blends to generate water vapor and O2 barriers","authors":"Allan de Amorim dos Santos , Lays Camila Matos , Alisson Farley Soares Durães , Maressa Carvalho Mendonça , Marcelo Coelho dos Santos Muguet , Renato Augusto Pereira Damásio , Anand Ramesh Sanadi , Gustavo Henrique Denzin Tonoli","doi":"10.1016/j.fpsl.2025.101435","DOIUrl":"10.1016/j.fpsl.2025.101435","url":null,"abstract":"<div><div>This work aimed to evaluate blend formulations with cationic starch/glycerol and poly(vinyl alcohol) for applications as a kraftliner paper coating. Blends of both polymers in 5 different proportions were tested in formulations. Uncoated kraftliner paper and double wet-and-dry paper were used as controls. The formulations were applied in two layers of 15.0 ± 0.5 g/m² on 86 ± 1 g/m² paper with a coating machine. Suspension characterization and the physical properties of the coated papers were evaluated, as well as the barrier to water, water vapor, oxygen, and oil/grease, scanning electron microscopy, and Fourier transform infrared spectroscopy following standard methods. The papers coated with cationic starch showed low water resistance. However, the blends formed with poly(vinyl alcohol) presented oxygen and water vapor barriers, reaching values lower than 10 cm³ (STP)/(m².day) and 586 ± 23 g/m².day, respectively. Combining materials can improve the barrier properties of coated papers to create biodegradable and renewable formulations, promoting sustainable packaging.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"47 ","pages":"Article 101435"},"PeriodicalIF":8.5,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143094516","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