Food Packaging and Shelf Life最新文献_第7页

Encapsulation of cinnamaldehyde with protein-based nanoemulsions for strawberry preservation: Influence of protein types 蛋白质基纳米乳包封肉桂醛用于草莓保鲜：蛋白质类型的影响

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2025-07-01 DOI: 10.1016/j.fpsl.2025.101571

Jiayan Lu , Yunyan Hua , Mengjia Guo , Laixue Ni , Yuling Cai , Yungang Cao , Longfeng Wang , Weiwei Li

{"title":"Encapsulation of cinnamaldehyde with protein-based nanoemulsions for strawberry preservation: Influence of protein types","authors":"Jiayan Lu , Yunyan Hua , Mengjia Guo , Laixue Ni , Yuling Cai , Yungang Cao , Longfeng Wang , Weiwei Li","doi":"10.1016/j.fpsl.2025.101571","DOIUrl":"10.1016/j.fpsl.2025.101571","url":null,"abstract":"<div><div>This study investigated the encapsulation of cinnamaldehyde with three types proteins (soy 7S, whey protein and sodium caseinate) for strawberry preservation, and illustrated the related mechanism of the sustained release ability of CA-loaded nanoemulsions from the perspective of protein-cinnamaldehyde interactions. The results of FTIR, intrinsic fluorescence, and molecular docking indicated that the dominant interactions between the protein and cinnamaldehyde were mainly hydrophobic interaction and hydrogen bonds, of which, the interaction between cinnamaldehyde and SC was the strongest with the highest binding energy. The particle size of CA-loaded nanoemulsion formed by SC was the smallest (296 nm), but its release rate of cinnamaldehyde was the slowest. These results indicated that the exchange rate of bioactive compounds in nanoemulsion with the external environment was not only affected by the size of droplets, but also strongly affected by the interaction between bioactive compounds and interfacial proteins. A slowly release rate of cinnamaldehyde represented sustained antimicrobial activity. However, in practical preservation applications, not only the type of antibacterial agent and wall material should be considered, but also the influence of the concentration of antibacterial agent released in the environment should be taken into consideration.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"50 ","pages":"Article 101571"},"PeriodicalIF":8.5,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144571585","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

Evaluation of simulated transport vibration and package design performance on the quality of banana during storage 模拟运输振动及包装设计对香蕉贮藏质量的影响

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2025-07-01 DOI: 10.1016/j.fpsl.2025.101564

Mai Al-Dairi , Pankaj B. Pathare , Rashid Al-Yahyai , Hemanatha Jayasuriya , Zahir Al-Attabi , Mohammed Al-Belushi

{"title":"Evaluation of simulated transport vibration and package design performance on the quality of banana during storage","authors":"Mai Al-Dairi , Pankaj B. Pathare , Rashid Al-Yahyai , Hemanatha Jayasuriya , Zahir Al-Attabi , Mohammed Al-Belushi","doi":"10.1016/j.fpsl.2025.101564","DOIUrl":"10.1016/j.fpsl.2025.101564","url":null,"abstract":"<div><div>Vibration during transportation can cause mechanical damage and quality loss in produce. Proper packaging design can help minimize its impact. The study evaluated the effect of the package and transportation on banana quality during storage. The trans-simulation approach was used for this experiment. In the first stage, the peak frequency during the real transport experiment was identified and then applied to the vibration simulator to investigate the effect of the simulated vibration (second stage) on the quality of the banana including mass, color, surface area, and vitamin C packaged in two corrugated boxes (CB) designs including CB1 (one piece-single wall-3 ply) and CB2 (two piece-double wall-5 ply) for 10 days. The obtained power spectral density (PSD) value was 2 Hz. The results showed that the CB1 package design exhibited better protective performance than the CB2 package for banana transportation as CB1 showed less package transmissibility compared to CB2. The package as an independent variable showed the highest effect on the mass loss %, color lightness, and yellowness in bananas. The vibration increased the occurrence of surface area reduction and conversion of color from green to yellow. The bananas retained without package and vibration recorded the highest mass loss % in all days of storage. The effect of vibration on the vitamin C of bananas was found on day 10 of the vibrated fruit (CB1 =0.04 g/100 g, CB2 =0.03 g/100 g). Using the appropriate package design and structure is important to avoid damage and quality degradation in fruit quality during transportation.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"50 ","pages":"Article 101564"},"PeriodicalIF":8.5,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144588458","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

Lipid-based food packaging film/coating in postharvest fruit preservation 脂基食品包装膜/涂层在采后水果保鲜中的应用

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2025-07-01 DOI: 10.1016/j.fpsl.2025.101569

Nilutpal Sharma Bora , Pratap Kalita , Sneha Elizabeth Mary , Swarup Roy

{"title":"Lipid-based food packaging film/coating in postharvest fruit preservation","authors":"Nilutpal Sharma Bora , Pratap Kalita , Sneha Elizabeth Mary , Swarup Roy","doi":"10.1016/j.fpsl.2025.101569","DOIUrl":"10.1016/j.fpsl.2025.101569","url":null,"abstract":"<div><div>This review examines recent advancements and obstacles related to lipid-based food packaging films and coatings for fruit preservation. It overviews functional biopolymers employed in food packaging, emphasising lipids and their significance in postharvest fruit conservation. The review delves into various lipid types and their functions in food packaging applications, critically evaluating recent research and experimental findings concerning lipid-based films. Key aspects such as barrier properties, mechanical properties, antimicrobial properties, and antioxidant properties are analysed to gauge their impact on fruit preservation. The review also offers a comprehensive overview of the importance of postharvest packaging systems, the different methods employed for postharvest fruit conservation, and the benefits and challenges associated with lipid-based packaging. While lipids present promising potential as biopolymers for fruit packaging, their performance may be enhanced when formulated as composites with other biopolymers. The review underscores the promise of lipid-based packaging films as eco-friendly alternatives to conventional packaging materials. Continued research and development could overcome existing challenges and further improve the effectiveness of these films in fruit preservation.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"50 ","pages":"Article 101569"},"PeriodicalIF":8.5,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144597413","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

Proteinaceous nanofibers loaded with nano-silver for active food packaging applications 含纳米银的蛋白质纳米纤维用于活性食品包装

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2025-07-01 DOI: 10.1016/j.fpsl.2025.101559

Jinan Alhariry , Krishna Mohan Poluri

{"title":"Proteinaceous nanofibers loaded with nano-silver for active food packaging applications","authors":"Jinan Alhariry , Krishna Mohan Poluri","doi":"10.1016/j.fpsl.2025.101559","DOIUrl":"10.1016/j.fpsl.2025.101559","url":null,"abstract":"<div><div>The increasing environmental crisis from non-biodegradable plastics, alongside the need for extended shelf life and protection against physical damage and foodborne diseases, underscores the urgent demand for innovative food packaging materials. Nanotechnology-based interventions address these intertwined challenges by developing multifunctional films using edible biopolymer matrices embedded with metal nanoparticles. This study presents an efficient approach to producing lysozyme silver nanoparticles (LSNP)-loaded gelatin-zein nanofibers, crosslinked by glucose, via direct blending of varying LSNP concentrations into the proteinaceous solution before electrospinning. FESEM findings revealed that incorporating 2 mg/mL LSNP into nanofibers (NF2) produced the smallest average diameter of 235.47 ± 73.13 nm. EDX-elemental mapping and TEM analysis demonstrated uniform LSNP dispersion within nanofibers, confirming the effective incorporation during electrospinning. FTIR and XPS analysis suggested intermolecular interaction between LSNP and gelatin/zein matrix. XRD analysis confirmed the preserved crystalline nature of LSNP within the nanofibers. Interestingly, NF2 exhibited enhanced mechanical properties with a tensile strength (TS) of 8.66 MPa, an elongation at break (EAB) of 114.9 %, and Young's modulus (YM) of 920 MPa. Moreover, NF2 showed the highest water contact angle (WCA) of 144.49˚, indicating excellent hydrophobicity. Additionally, the film demonstrated great solvent resistance, antioxidant activity of 78.3 %, and strong antibacterial efficiency against various bacterial strains of food-related pathogens. The nanomats exhibited exceptional biodegradability within a 10-day soil burial environment. Concurrently, fruits packaged in NF2 maintained freshness for up to 10 days at 25 ℃. These results accentuate the promising potential of LSNP-loaded proteinaceous nanofibers as a superior alternative for active food packaging applications.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"50 ","pages":"Article 101559"},"PeriodicalIF":8.5,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144597415","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

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

IF 8.5 1区农林科学

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

Joana Solinho , Joana Santos , Manuel Vázquez , Rita Pinheiro

{"title":"Comparative study of preservation techniques for refrigerated Atlantic bonito Fillets: Effects of modified atmosphere packaging, vacuum packaging, and alginate coating on shelf life and quality","authors":"Joana Solinho , Joana Santos , Manuel Vázquez , Rita Pinheiro","doi":"10.1016/j.fpsl.2025.101556","DOIUrl":"10.1016/j.fpsl.2025.101556","url":null,"abstract":"<div><div>Effective preservation strategies are essential to extend fish shelf life, minimize waste, and ensure product quality. Owing to its high perishability, fish is prone to rapid deterioration due to physicochemical changes and microbial growth. This study evaluated the effectiveness of vacuum packaging (50 % vacuum), modified atmosphere packaging (MAP: 80 % N₂ + 20 % CO₂), and sodium alginate coating (1 %), all under refrigeration, compared to refrigeration alone as a control. Atlantic bonito (<em>Sarda sarda</em>) fillets were stored at 4 °C for 15 days. Physicochemical parameters (moisture, pH, lipid and protein content, chloride, ash, and fibre), oxidative stability (peroxide index and TBARs), texture, colour, microbiological load, and sensory attributes were analysed at defined intervals. Among the treatments, MAP was most effective in preserving fillet quality, exhibiting the lowest peroxide (1.10 ± 0.05 mEq/kg) and TBARs values (1.29 ± 0.06 mg MDA/kg). MAP samples also demonstrated better retention of texture and colour and maintained microbial counts within acceptable regulatory limits throughout storage. Sensory evaluation confirmed superior freshness, texture, and aroma in MAP-treated fillets, closely resembling freshly processed fish. In contrast, samples stored under vacuum or with sodium alginate coating showed moderate improvements over refrigeration alone but were less effective than MAP. These findings highlight MAP as a promising packaging solution for extending the shelf life of Atlantic bonito, offering enhanced oxidative stability, microbial safety, and sensory quality. The results support the application of MAP in the fish industry to improve product stability and consumer acceptability during refrigerated storage.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"50 ","pages":"Article 101556"},"PeriodicalIF":8.5,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144557247","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

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

IF 8.5 1区农林科学

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

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

{"title":"Application of chitosan, zinc oxide nanoparticles, and Aloe vera gel edible coating for the extension in shelf life of tomatoes","authors":"Shahzad Zafar Iqbal , Muhammad Waseem , Khalid Mahmood Zia , Munawar Iqbal , Osama A. Mohammed , Nakhal Amina , Guihua Cui , Ahmed S. Doghish , Mustafa A. Abdel-Reheimand , Amin Mousavi Khaneghah","doi":"10.1016/j.fpsl.2025.101570","DOIUrl":"10.1016/j.fpsl.2025.101570","url":null,"abstract":"<div><div>The current research focused on the preparation and application of a nanoemulsion based edible coatings of chitosan (CH), Aloe vera gel (AVG), and ZnO nanoparticles (ZnO-NPs). Three nanoemulsion coatings, i.e., C<sub>1</sub>, C<sub>2</sub>, and C<sub>3</sub>, were prepared, and one of them (C<sub>3</sub>) was employed to observe the shelf life and other quality parameters of tomato fruits during the storage period of 20 days at a temperature of 20 ºC. The nanoemulsion coatings were prepared using different concentrations of CH, AVG, and chemically synthesized ZnO-NPs. The zeta sizer and zeta potential of C<sub>3</sub> nanoemulsion coating were 178 nm and −89.2 mV, respectively. The X-ray diffraction analysis revealed broad peaks at 2θ = 16.5 and 21.5°, indicating the amorphous structure of C<sub>3</sub> nanoemulsion coating. The SEM analysis revealed homogenous particle distribution morphology of nanoemulsion coating (C<sub>3</sub>). The tomato samples coated with CH/AVG/ZnO-NPs-based nanoemulsion coating revealed good physiochemical results such as reduced weight (7 %) and decay percentages (18.20 %) and maintained TA (0.5 %) and TSS (3.5 %) contents. The ethylene production and respiration rates were also lower compared to the control tomato samples. Furthermore, the firmness level (8 N) and overall acceptability score (6.50) were significantly (p < 0.05) higher in coated tomato samples. The results of the present work emphasized its potential feasibility for practical use in food industrial applications.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"50 ","pages":"Article 101570"},"PeriodicalIF":8.5,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144631558","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

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

IF 8.5 1区农林科学

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

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

{"title":"Schiff base crosslinking based dialdehyde-chitosan/gelatin/tea polyphenol electrospun nanofibrous membranes with excellent antibacterial and antioxidant activity for food packaging","authors":"Yu Ma , Ru Tian , Yudong Song , Mengxiao Liu , Jie Li , Zhichun Bi , Hui Huang , Yongxin Li","doi":"10.1016/j.fpsl.2025.101568","DOIUrl":"10.1016/j.fpsl.2025.101568","url":null,"abstract":"<div><div>Chitosan and gelatin (GEL) are the two most common substrates for green active food packaging. However, chitosan is difficult to solute in water, and gelatin-based films are limited in application by gelatin’s poor active and basic properties. In this work, chitosan was modified to dialdehyde-chitosan (DCS), then it was blended with gelatin and doped with tea polyphenol (TP). Finally, the above materials were electrospined and Schiff-base crosslinked to dialdehyde-chitosan/gelatin/tea polyphenol nanofibrous membranes (DCS/GEL/TP-M) with antibacterial and antioxidant properties and good basic properties. The crosslinking process greatly enhanced the basic properties of the membranes, the addition of TP improved the activity of the membranes, with the inhibition of <em>E. coli</em> and <em>S. aureus</em> up to 91.08 % and 89.31 %, respectively, the scavenging of 1,1-diphenyl-2-picryl-hydrazyl radical (DPPH) free radicals of 85.43 %, and practical preservation experiments showed that the prepared film successfully extended the shelf life of strawberries to 7 days at 25 ℃. The results show that the DCS/GEL/TP-M have good application prospects in active food packaging.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"50 ","pages":"Article 101568"},"PeriodicalIF":8.5,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144581372","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

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

IF 8.5 1区农林科学

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

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

{"title":"Carvacrol encapsulation in different carriers for PHBV-based active films: A comparative study of release profiles","authors":"Rzayeva Aynura , Mina Hariri , Nathalie Gontard , Valérie Guillard , Fanny Coffigniez","doi":"10.1016/j.fpsl.2025.101565","DOIUrl":"10.1016/j.fpsl.2025.101565","url":null,"abstract":"<div><div>This study investigated the encapsulation of carvacrol, a natural phenolic compound with antimicrobial properties, into three different carriers: PHBV nanoparticles, β-cyclodextrin, and halloysite nanotubes. The encapsulated carvacrol was then integrated as a coating on PHBV film, and the release of the molecule in the headspace and food simulants was compared to the carvacrol release from the impregnated PHBV film. The results showed a high encapsulation efficiency (66 ± 5 %) but a slow release in the headspace (around 45 % in 30 days) for β-cyclodextrin, a moderate encapsulation efficiency (31 ± 2 %) but a faster release (more than 90 % in 10 days) for PHBV nanoparticles, and a very low encapsulation efficiency (less than 2 %) for halloysite. For all cases, the production of the film generated a 30 % loss of carvacrol, but the remaining concentration was homogeneous in all active films. The carvacrol release from the film in the headspace and food simulant demonstrated a faster release for coated films than impregnated ones, a higher affinity of carvacrol for ethanol than water (food simulant D1 with 50 % ethanol than A with 10 % ethanol), and a higher affinity for β-cyclodextrin than PHBV nanoparticles (coefficient partition higher for PHBV nanoparticles). These results highlighted that coated film with encapsulated carvacrol (PHBV nanoparticles and β-cyclodextrin) could be used for short shelf-life products (one week), while impregnated carvacrol film could be used for longer shelf-life products (a few months), the minimal inhibitory concentration against microorganisms being reached in headspace after this period for all cases.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"50 ","pages":"Article 101565"},"PeriodicalIF":8.5,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144588457","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

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

IF 8.5 1区农林科学

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

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

引用次数: 0

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

IF 8.5 1区农林科学

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

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

{"title":"Potato starch/sodium alginate composite film containing lycopene microcapsules for extending blueberry shelf life","authors":"Xu Li , Jiayi Wu , Lulu Hu , Wenliang Xiang , Zhiwei Chen , Ying Meng , Lin Yang","doi":"10.1016/j.fpsl.2025.101562","DOIUrl":"10.1016/j.fpsl.2025.101562","url":null,"abstract":"<div><div>This study developed a novel biodegradable film using potato starch (PS) and sodium alginate (SA) as the substrate, incorporating lycopene microcapsules (LM) produced via the spray drying method as the functional component. The physiochemical properties of the film and its effectiveness in preserving blueberry freshness were systematically evaluated. SEM images and Raman spectra confirmed that the lycopene was fully encapsulated within the wall material, achieving a microencapsulation efficiency of 87.062 ± 2.341 %. Characterization of the films using SEM, ATR-FTIR, thermogravimetric analysis and X-ray diffraction revealed that lycopene was uniformly dispersed in the matrix and the crystallinity and thermal stability of the films were enhanced. Notably, the ABTS<sup>+</sup>∙ radical scavenging and UV-blocking abilities of the film improved proportionally with increasing LM content. At an LM concentration of 4.5 %, the film exhibited an antioxidant capacity of 46.264 ± 0.498 %. Furthermore, the inclusion of LM accelerated the film’s degradation rate in soil. Blueberry preservation experiments demonstrated that the film containing LM effectively slowed down the decline in blueberry hardness and total soluble solid content (TSS) and the rise in pH, thereby extending their shelf life. Overall, this study highlights the potential of lycopene in functional degradable food packaging materials, offering promising alternatives for sustainable food preservation.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"50 ","pages":"Article 101562"},"PeriodicalIF":8.5,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144597414","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0