Food Packaging and Shelf Life最新文献_第6页

Food packaging for ripening and preserving banana based on ethylene-loaded nanofiber films deposited with nanosized cyclodextrin metal-organic frameworks and TiO2 nanoparticles 基于沉积有纳米环糊精金属有机框架和 TiO2 纳米粒子的乙烯负载纳米纤维薄膜的香蕉催熟和防腐食品包装

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2024-08-03 DOI: 10.1016/j.fpsl.2024.101332

{"title":"Food packaging for ripening and preserving banana based on ethylene-loaded nanofiber films deposited with nanosized cyclodextrin metal-organic frameworks and TiO2 nanoparticles","authors":"","doi":"10.1016/j.fpsl.2024.101332","DOIUrl":"10.1016/j.fpsl.2024.101332","url":null,"abstract":"<div>In this paper, we designed a food packaging which could not only accelerate the postharvest ripening of banana, but also prolong the shelf life of banana. First, we prepared polycaprolactone (PCL) nanofibers deposited with nanosized γ-cyclodextrin metal-organic frameworks (CD-MOFs) and TiO2 nanoparticles (TiO2 @CD-MOF@PCL), CD-MOFs were used to encapsulate ethylene, and TiO2 nanoparticles were used to degrade ethylene. The ethylene adsorption capacity of nanosized CD-MOF was evaluated, and results showed that the isosteric enthalpy of adsorption (ΔHads) was −41.58 kJ/mol. The ethylene pressure, as the critical factor, led to ethylene loading content reaching 1.46 % by 1.6 MPa pressure, 25 °C temperature, 24 h encapsulation time, and 10 min electrospraying time. The releasing behavior of ethylene was affected by humidity and temperature, and under 90 % RH and 20 °C, 92.12 % ethylene was released on the 3th day. The photooxidation degradation experiment proved that as the TiO2 nanoparticle loading content increased from 1 % to 3 %, the photooxidation degradation activity increased. The degradation rate of ethylene was improved as ethylene concentration increased. In addition, E @ TiO2 @CD-MOF@PCL (E represents ethylene) nanofiber film was proved that it could shorten ripening period of banana by releasing ethylene. After being irradiated by ultraviolet, shelf life of banana was prolonged by degrading ethylene.</div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":null,"pages":null},"PeriodicalIF":8.5,"publicationDate":"2024-08-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141947012","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

Changes in raspberry sensory quality after harvest as affected by CO2 atmospheres 树莓采收后感官质量受二氧化碳气氛影响的变化

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2024-08-01 DOI: 10.1016/j.fpsl.2024.101335

{"title":"Changes in raspberry sensory quality after harvest as affected by CO2 atmospheres","authors":"","doi":"10.1016/j.fpsl.2024.101335","DOIUrl":"10.1016/j.fpsl.2024.101335","url":null,"abstract":"<div>CO2 atmospheres have the potential to influence raspberry (Rubus idaeus L.) sensory quality after harvest. Our study determined the optimal postharvest atmosphere to extend shelf life without negatively impacting sensory quality. Raspberry fruit were stored at 5 ℃ in 15, 8, 5 or 0.03 kPa CO2 in combination with 6, 13, 16 or 21 kPa O2, respectively. A trained sensory panel conducted a descriptive sensory evaluation of the raspberry fruit after 5, 10, and 13 d of storage. Raspberries stored in 15 kPa CO2 with 6 kPa O2 (15 kPa) atmosphere followed by that in 8 kPa CO2 with 13 kPa O2 (8 kPa) atmosphere had higher firmness than that in 5 kPa CO2 with 16 kPa O2 (5 kPa) and 0.03 kPa CO2 with 21 kPa O2 (0.03 kPa) atmosphere. Panelists found that raspberries stored in 8 kPa and 15 kPa CO2 atmosphere had the least off-flavor and highest tartness. Raspberries stored in 8 kPa scored highest in raspberry flavor with substantial juiciness and sweetness scores. The fermentative volatiles acetaldehyde and ethanol were higher in raspberries stored in 15 kPa despite the low off-flavor scores, while most other raspberry volatiles decreased with increasing CO2 concentration, including flavor-related volatiles α-ionone, α-terpineol, limonene and linalool. After 10 d, the quality of raspberries stored in 0.03 kPa or 5 kPa atmosphere had degraded considerably. While 15 kPa atmosphere prolonged shelf life the longest, 8 kPa atmosphere prolonged shelf life to 10 d while maintaining sensory quality and was the best overall atmosphere.</div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":null,"pages":null},"PeriodicalIF":8.5,"publicationDate":"2024-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2214289424001005/pdfft?md5=f5ce180b9bd9a34a96678eec869ed1da&pid=1-s2.0-S2214289424001005-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141947013","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

Safety assessment of silicone molds for food use: A comprehensive analysis of migration patterns and volatile compound release in European markets 食品用硅胶模具的安全评估：全面分析欧洲市场的迁移模式和挥发性化合物释放情况

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2024-08-01 DOI: 10.1016/j.fpsl.2024.101334

{"title":"Safety assessment of silicone molds for food use: A comprehensive analysis of migration patterns and volatile compound release in European markets","authors":"","doi":"10.1016/j.fpsl.2024.101334","DOIUrl":"10.1016/j.fpsl.2024.101334","url":null,"abstract":"<div>Silicones can contain oligomers known as siloxanes, which are either by-products of the polymerization process or arise from chemical reactions during processing. They may also have both intentionally and non-intentionally added substances, making it crucial to verify that silicone molds are safe and appropriate for food use. In this study 44 silicone molds available in the market from different European countries were studied. Triple sequential migration assays at 100 ºC for 8 h each using food simulants (3 % acetic acid, 20 % ethanol, and 50 % ethanol) were conducted. Some samples were also tested 4 h at 100 ºC. Global migration assessments were only conducted on turbid samples, while qualitative and quantitative analyses of volatile compounds were performed using solid phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS) in total immersion mode. During the screening analysis of samples of 50 % ethanol at 100 ºC for 8 h a total of 112 different volatile compounds were tentatively identified by MS spectra and quantitatively estimated (LODs = 0.00005–0.014 mg/kg). However, there was no observable migration in the case of 3 % acetic acid and 20 % ethanol. All samples comply with the legislation (Royal Decree 847/2011) in the case of siloxanes. Some samples exceeded specific migration limits for volatile compounds other than siloxanes after third migration in 50 % EtOH at 100 ºC for 8 h.</div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":null,"pages":null},"PeriodicalIF":8.5,"publicationDate":"2024-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2214289424000991/pdfft?md5=bb7c8feb8167d7c3b2cfd6a118a080b7&pid=1-s2.0-S2214289424000991-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141947017","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

Synergistic effect of iron-based metal-organic framework hybridized with carbon quantum dots in agar/gelatin films for fruit preservation 用于水果保鲜的琼脂/明胶薄膜中铁基金属有机框架与碳量子点杂化的协同效应

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2024-07-31 DOI: 10.1016/j.fpsl.2024.101330

引用次数: 0

Self-assembled Chitosan/Polyvinyl alcohol hydrogel film incorporated with TiO2 with excellent stability, mechanical and antibacterial properties for the preservation of chilled pork 加入 TiO2 的壳聚糖/聚乙烯醇自组装水凝胶膜具有优异的稳定性、机械性能和抗菌性能，可用于冷藏猪肉的保鲜

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2024-07-30 DOI: 10.1016/j.fpsl.2024.101328

{"title":"Self-assembled Chitosan/Polyvinyl alcohol hydrogel film incorporated with TiO2 with excellent stability, mechanical and antibacterial properties for the preservation of chilled pork","authors":"","doi":"10.1016/j.fpsl.2024.101328","DOIUrl":"10.1016/j.fpsl.2024.101328","url":null,"abstract":"<div>The antibacterial active packaging's highly effective bacteriostatic property is essential for extending the shelf life of chilled meat. The present study fabricated an antibacterial hydrogel film by utilizing chitosan (CS) and polyvinyl alcohol (PVA) as the substrate supplemented with TiO2. The SEM results revealed that the PVA/CS hydrogel film, cross-linked with citric acid as a cross-linking agent, exhibited smooth surface and consistently cross-sectional morphology. The FTIR analysis revealed that the incorporation of TiO2 resulted in a reduction in the cross-linking effect of CS and PVA, as well as a decrease in the film's break elongation. The incorporation of 0.20 % TiO2, however, significantly enhanced the tensile strength, water barrier property, water absorption capacity, and thermal stability of the film. The 0.20 %TiO2/PVA/CS composite exhibited significant antibacterial activity against Pseudomonas and Acinetobacter putrefaction in chilled pork meat, as demonstrated by in vitro experiments. The preservation experiment demonstrated a synergistic antibacterial effect between CS and TiO2, leading to a significant reduction in microbial growth during storage. The addition also enhanced the water retention properties of meat and effectively extended the shelf life of pork to 15 d. The findings indicate that the TiO2/PVA/CS demonstrates significant potential for application as an innovative packaging material.</div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":null,"pages":null},"PeriodicalIF":8.5,"publicationDate":"2024-07-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141947016","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

The effect of polylactic acid-based blend films modified with various biodegradable polymers on the preservation of strawberries 用各种生物可降解聚合物改性的聚乳酸基混合膜对草莓保鲜的影响

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2024-07-30 DOI: 10.1016/j.fpsl.2024.101333

{"title":"The effect of polylactic acid-based blend films modified with various biodegradable polymers on the preservation of strawberries","authors":"","doi":"10.1016/j.fpsl.2024.101333","DOIUrl":"10.1016/j.fpsl.2024.101333","url":null,"abstract":"<div>Polylactic acid (PLA) has garnered much attention in the field of fruit and vegetable packaging. Despite its poor flexibility and water resistance, PLA film faces challenges in being used for strawberry storage and freshness preservation due to its inability to maintain flavor quality. In this study, a series of PLA-based modified films was produced by melt blending and extrusion cast processing with PLA as the main component, along with flexible biodegradable polyesters or polycarbonate as the secondary component. First, five different biodegradable polymers were used to investigate the effect of the flexibility and barrier properties of different dispersed phases on the morphology, mechanical properties, and water vapor barrier of PLA-based blend films. Next, the impact on the freshness of strawberries was assessed through examination of fruit color and weight, as well as the levels of O2 and CO2 in the packaging bags. The results showed that the size of the dispersed phase and interfacial bonding with PLA were the key factors determining the mechanical and barrier properties of the blend films. The PLA-polycaprolactone (PCL) blend showed the best compatibility among them, with PCL having the smallest dispersion size (D=0.58 µm), higher toughness than the other four PLA blends, and greater enhancement of PLA. Additionally, it exhibited a similar rate of quality loss in strawberry preservation compared to commercial PE. As a result, the color and luster were more completely preserved. The results of this study may help the future development of degradable plastics, to reduce environmental pollution.</div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":null,"pages":null},"PeriodicalIF":8.5,"publicationDate":"2024-07-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141947015","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

Xanthohumol combined with chitosan-oxidized starch film as a potential new strategy for food packaging: Characterization, physicochemical and biological properties 黄腐醇与壳聚糖-氧化淀粉膜结合作为一种潜在的食品包装新策略：表征、理化和生物特性

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2024-07-26 DOI: 10.1016/j.fpsl.2024.101326

{"title":"Xanthohumol combined with chitosan-oxidized starch film as a potential new strategy for food packaging: Characterization, physicochemical and biological properties","authors":"","doi":"10.1016/j.fpsl.2024.101326","DOIUrl":"10.1016/j.fpsl.2024.101326","url":null,"abstract":"<div>Foodborne pathogens are still the main culprits causing food decay and diseases, while it has become a new development trend to use natural polymer biomaterials combined with natural active compounds in food packaging research. This study firstly combined isopentenyl chalcone active compound xanthohumol (XN) with cheap source potential and chitosan/oxidized starch film (CS/OS) to develop a novel multifunctional chitosan/oxidized starch/xanthohumol (CS/OS/XN) packaging film. The effects of different mass ratios (0.05 %, 0.1 %, 0.25 %, 0.5 % and 1 %) of XN on physicochemical and biological properties were studied. The results showed that CS/OS/XN films demonstrated non-chemical compatibility with enduring water vapor barrier ability and water locking performance. However, DPPH antioxidant assay showed that the antioxidant properties could not be improved significantly when the amount of XN was added less than 1 % and the antibacterial ability against Escherichia coli (E. coli) was significantly improved than Staphylococcus aureus (S. aureus). This study expanded the application of natural active compound for food packaging.</div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":null,"pages":null},"PeriodicalIF":8.5,"publicationDate":"2024-07-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141769417","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 transparent and flexible regenerated kenaf CNF composite films with curcumin-metal complex for food packaging applications 制备具有姜黄素-金属复合物的透明柔性再生槿麻 CNF 复合薄膜，用于食品包装应用

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2024-07-18 DOI: 10.1016/j.fpsl.2024.101327

{"title":"Preparation of transparent and flexible regenerated kenaf CNF composite films with curcumin-metal complex for food packaging applications","authors":"","doi":"10.1016/j.fpsl.2024.101327","DOIUrl":"10.1016/j.fpsl.2024.101327","url":null,"abstract":"<div>Cellulose nanofibers (CNF) derived from kenaf plant were combined with curcumin (Cur)-metal complexes to produce regenerated composite films. Cur was used to synthesize homoleptic Cur-metal complexes with diamagnetic Zn(II) and paramagnetic Cu(II) metal ions. Cur-Zn(II) complex and Cur-Cu(II) complex were synthesized under the same reaction conditions to check the synergistic effect of engaging the diketone electrons of Cur with strong coordination bonds with two different metal ions. The synthesized Cur-metal complexes were used as fillers to produce CNF composite films for biodegradable food packaging film. Results showed that the Cur-Zn(II) complex-loaded CNF composite films exhibit higher antioxidant activity than other films whereas Cur-Cu(II) complex-loaded CNF composite films showed prominent antibacterial activity against foodborne pathogenic bacteria such as Listera monocytogenes and Escherichia coli. It is due to the coordination of the diketone electron of Cur with diamagnetic and paramagnetic metal ions that influenced the antioxidant and antibacterial properties of Cur. Overall, this study proved that it was possible to use Cur in the form of Cur-Zn(II) complex as an antioxidant filler and Cur-Cu(II) complex as an antibacterial filler for active food packaging applications.</div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":null,"pages":null},"PeriodicalIF":8.5,"publicationDate":"2024-07-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141729608","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

Sustainable innovations in food packaging: Antioxidant basil-enriched cassava starch films with UV protection and enhanced water and mechanical resistance 食品包装的可持续创新：富含罗勒的木薯淀粉抗氧化薄膜，具有紫外线防护功能，并增强了防水性和机械强度

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2024-07-18 DOI: 10.1016/j.fpsl.2024.101324

引用次数: 0

Halochromic properties of carotenoid-based films for smart food packaging 用于智能食品包装的类胡萝卜素薄膜的卤色特性

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2024-07-01 DOI: 10.1016/j.fpsl.2024.101325

引用次数: 0