Food Packaging and Shelf Life最新文献_第8页

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

IF 8.5 1区农林科学

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

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

{"title":"Optimization of the properties of underutilized buckwheat starch films through different modification approaches","authors":"Ayesha Sarker , Thomas Rennie , Md Rayhan Shaheb , Kristen Matak , Jacek Jaczynski","doi":"10.1016/j.fpsl.2025.101513","DOIUrl":"10.1016/j.fpsl.2025.101513","url":null,"abstract":"<div><div>The present research explored the film-forming ability and properties of buckwheat (BW) starch films. Further, we studied the effect of different modification strategies, such as citric acid (CA) cross-linking and the inclusion of chitosan nanoparticles (CNP), heat curing of CA and CNP films, and ultrasonication of CA and CNP filmogenic solutions, on the properties of BW starch films. The results indicated that films modified by CA cross-linking and CNP had the lowest water vapor transmission rate (WVTR) and water vapor permeability (WVP). The CA and CNP-treated film with ultrasonic treatment exhibited 147 % higher tensile strength and 70 % lower elongation at break than its unmodified counterpart. Film modifications also resulted in an improved resistance to moisture sorption. The maximum heat seal strength (HSS) (0.08 N/mm) was observed in cured CA and CNP-treated films. A scanning electron microscope revealed that the surface of the CA and CNP-modified films was smooth, validating their compatibility with filmmaking. Fourier Transform Infrared (FTIR) analysis revealed a new peak at 1709 cm<sup>−1</sup>, exhibiting C<img>O stretching of the ester group, demonstrating the crosslink reactions between the functional groups. This work promotes simple methods to improve underutilized BW starch-based films' tensile and barrier properties for various packaging applications.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"49 ","pages":"Article 101513"},"PeriodicalIF":8.5,"publicationDate":"2025-05-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143912339","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

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

IF 8.5 1区农林科学

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

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

{"title":"Occurrence, release and risk assessment of metal elements in polylactic acid food containers from China","authors":"Zhouyue Cai , Yuanyuan Zhu , Xuheng Fu, Huimin Zhang, Yamin Fang, Song Yu","doi":"10.1016/j.fpsl.2025.101510","DOIUrl":"10.1016/j.fpsl.2025.101510","url":null,"abstract":"<div><div>Global consumption of polylactic acid (PLA) food containers is growing rapidly, and the release of chemicals from these containers poses a potential health risk to consumers. However, the available information on metal elements of these food containers is extremely limited. This study investigated the occurrence, release and risk assessment of metal elements in PLA food containers from China. The results showed that detection rates of 13 common metal elements were from 14.89 % to 100 % with average contents ranged from 0.002 to 181.91 mg/kg, respectively. Furthermore, Al, Ni, Cu, Cr, Zn and Pb were released to 4 % acetic acid (HAC) at average levels of 0.38–352.14 μg/kg under the 60℃ for 6 h. The average estimated daily intake (EDI) values were 0.0064–5.8690 μg/kg b.w. Based on the observed release levels, we estimated that there is potential risk in exposure to Pb. The degrees of metal elements leaching into food simulants were different with an order of in 4 % HAC solutions > 20 % ethanol > water > hexane. As expected, higher temperature and prolonged exposure accelerated the release of metal elements, even after a long exposure time (60°C for 10 days). In addition, multiped use aggravated releasing of metal elements, as well. In conclusion, it is worthwhile to evaluate and manage the risk of Pb exposure and the cumulative risks of multiple metal elements in PLA food containers.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"49 ","pages":"Article 101510"},"PeriodicalIF":8.5,"publicationDate":"2025-05-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143895546","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

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

IF 8.5 1区农林科学

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

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

{"title":"Mechanical properties optimization of edible clove oil/chitosan composite materials by multi-island genetic algorithm for active fresh-keeping packaging applications","authors":"Hui Liu , Zhenhua Yin , Cuiyun Liu , Mengxuan Cao , Jianming Sun , Xiaofang Wang , Keyong Tang , Xinchang Pang","doi":"10.1016/j.fpsl.2025.101501","DOIUrl":"10.1016/j.fpsl.2025.101501","url":null,"abstract":"<div><div>The non-degradability of petroleum-based fresh-keeping film materials has led to a series of environmental pollution problems, especially in the field of fruits and vegetables packaging. In this work, an edible composite packaging material with sustained-release property was prepared by optimizing the ratio of using chitosan (CS), glycerol (Gly), and clove essential oil (Clove oil) with the methods of response surface and multi-island genetic algorithm (MIGA). The physical and fresh-keeping properties of the material were thoroughly investigated and analyzed. As a result, 0.42 % Gly, 0.4 % Clove oil, and 1.5 % CS of optimal iteration results were obtained to prepare edible composite packaging material, which has good antimicrobial properties and fresh-keeping performance, and can keep the strawberry with good taste, appearance, and nutrition after 5 days of storage. The tensile strength and elongation at break of the Clove oil/CS composite material respectively reached 18.55 MPa and 14.3 % under the condition of optimal iteration. Besides, the Clove oil/CS composite solution coating method (SCM) was better than the Clove oil/CS composite film wrapping method (FWM) in the fresh-keeping effect of strawberries, increasing their shelf life to 5 days, which is because the barrier and antimicrobial properties of SCM are better than those of FWM. The obtained mathematical model of the tensile strength and elongation at break provided a theoretical basis for preparing different fresh-keeping performances of the CS composite material. This work provided valuable application and theoretical references for the preservation of fruits and vegetables.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"49 ","pages":"Article 101501"},"PeriodicalIF":8.5,"publicationDate":"2025-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143890713","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

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

IF 8.5 1区农林科学

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

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

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

引用次数: 0

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

IF 8.5 1区农林科学

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

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

{"title":"Development and characterization of sodium alginate composite films incorporating self-assembled cyclodextrin succinic acid/chitosan nanoparticles encapsulating resveratrol for blueberry preservation","authors":"Yanyan Wang, Ruoran Qin, Jiayi Xue, Hui Li, Longwei Jiang","doi":"10.1016/j.fpsl.2025.101512","DOIUrl":"10.1016/j.fpsl.2025.101512","url":null,"abstract":"<div><div>Succinate cyclodextrin/chitosan nanoparticles (SCC NPs) loaded with resveratrol (Res) were successfully synthesized by self-assembly. Nanocomposite films were prepared by adding R-SCC NPs to sodium alginate (SA). The structure, physical and chemical properties, and antioxidant, antibacterial and biodegradability properties of the nanocomposite films were characterized. Scanning electron microscopy (SEM) results revealed that R-SCC NPs in 1–6 % were uniformly distributed in the SA film matrix. FTIR analysis revealed that the R-SCC NPs formed intermolecular hydrogen bonds with SA. The maximum tensile strength of the nanocomposite film was 44.24 ± 0.82 MPa, which was 153.50 % of that of the SA film. The addition of R-SCC NPs markedly enhanced the UV absorption capacity, antioxidant stability, and antibacterial activity of the nanocomposite films. In addition, because Res was encapsulated in the SCC NPs, control over the release from the composite film was achieved. This film has excellent biodegradability in soil and can regulate the soil microbial community. Furthermore, the developed film package can effectively prolong the expiry date of blueberries, so the SA film containing R-SCC NPs as active packaging has significant potential for maintaining food quality.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"49 ","pages":"Article 101512"},"PeriodicalIF":8.5,"publicationDate":"2025-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143887833","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

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

IF 8.5 1区农林科学

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

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

{"title":"Physicochemical properties of a gelatin/agarose/maltodextrin multifunctional coating enriched with plant extracts and its application for mango preservation","authors":"Thuong Thi Nguyen , Qui Phu Le , Phuong-Thao Huynh Le , Bao-Tran Tran Pham , Quynh Thi Phuong Bui , Dai Van Nguyen , Long Giang Bach","doi":"10.1016/j.fpsl.2025.101507","DOIUrl":"10.1016/j.fpsl.2025.101507","url":null,"abstract":"<div><div>Herein, eco-friendly and edible matrix substances such as gelatin, agarose, and maltodextrin (GAM) are functionalized with <em>Piper betel</em> L. leaf extract (PBE) and <em>Sonneratia ovata</em> Back. leaf extract (SOE) in single or co-combination for mango preservation. Three matrix ingredients are good miscibility and homogeneous blend as demonstrated by ATR-FTIR and micro-structural analyses. The mechanical strength and surface hydrophobicity of the gelatin co-added with agarose and maltodextrin are significantly improved and better than the film only with agarose, which reveals a significant role of maltodextrin addition in the gelatin/agarose matrix. Furthermore, the ternary film with gelatin/agarose/maltodextrin at the weight ratio of 50/25/25 is chosen as a polymeric matrix due to the lowest moisture and swelling with acceptable solubility compared to other ratios. The single and co-addition of PBE and SOE to the ternary films reveal significant enhancement in water-barrier, antibacterial, and antioxidant functions. Interestingly, the ternary film co-functionalized with SOE and PBE possesses better water-barrier features as compared with other addiviated film formulations. As followed, the coatings co-enriched with SOE and PBE are found to be highly effective in prolonging the lifespan of Acacia mango for 21 d at 25 °C with better visual attributes, firmness, and vitamin C content, as well as lower weight loss and ripening rate. These outcomes indicate the promising potential of SOE and PBE co-impregnated gelatin/agarose/maltodextrin ternary coatings for enhancing the storability of post-harvest mangoes.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"49 ","pages":"Article 101507"},"PeriodicalIF":8.5,"publicationDate":"2025-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143890712","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

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

IF 8.5 1区农林科学

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

Zeping Liu , Punita Upadhyay , Aman Ullah

{"title":"Enhanced properties of novel canola meal nanocomposite packaging films reinforced with cellulose nanocrystals and glycidyl methacrylate","authors":"Zeping Liu , Punita Upadhyay , Aman Ullah","doi":"10.1016/j.fpsl.2025.101511","DOIUrl":"10.1016/j.fpsl.2025.101511","url":null,"abstract":"<div><div>To mitigate environmental pollution caused by the excessive use of petroleum-based products and enhance the utilization of canola meal (CM), a novel nanocomposite film was developed by modifying CM with Glycidyl methacrylate (GMA) and Cellulose nanocrystals (CNCs). CNCs, known for their high surface area, specific strength, low density and the ability to form hydrogen bonds, serve as effective reinforcing agents in various materials. GMA containing both methacrylic and epoxy groups, modifies rapeseed protein isolate, yielding conjugates with different grafting degrees. The nanocomposite film was fabricated using a combination of wet casting and heat compression, followed by comprehensive characterization.</div></div><div><h3>Results</h3><div>showed that incorporating GMA improved the compactness of the film’s fracture surface. Thermal stability of CM nanocomposite films significantly increased when both CNCs and GMA were incorporated, with maximum tensile strength obtained at 0.5GMA-5CNC. Experimental results also indicated that GMA and CNCs formed covalent bonds with proteins and reacted with fibers in the CM matrix, creating new ordered structure within the nanocomposites. The 0GMA-5CNC film exhibited strong DPPH radical scavenging activity, while blueberries wrapped in 0.5GMA-5CNC experienced minimum weight loss. In addition, the CM composite film demonstrated excellent disintegration under composting conditions. Overall, this study highlights the potential of CM nanocomposite film as a sustainable alternative to traditional petroleum-based products.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"49 ","pages":"Article 101511"},"PeriodicalIF":8.5,"publicationDate":"2025-04-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143882457","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

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

IF 8.5 1区农林科学

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

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

{"title":"Research progress of food contactable fluorine-free oil-proofing agent: Classification, application and prospect","authors":"Jing Neng, Yunyun Yang, Jimei Yu, Qian Guo, Kai Yang","doi":"10.1016/j.fpsl.2025.101509","DOIUrl":"10.1016/j.fpsl.2025.101509","url":null,"abstract":"<div><div>The vast majority of food, such as French fries, hamburgers, pizza, fast food, etc. contain oil or fat substances, therefore, excellent oil resistance is one of the necessary requirements for food packaging. Paper-based materials are more environmentally friendly than common plastic packaging, but they do not possess oil resistance capability. In order to improve its oil resistance, oil-proof agents are gradually being produced and applied. This paper mainly introduces the oil-proof mechanism, potential hazards and development restrictions of fluorine-containing oil-proof agent, and focuses on the overview of the current development status of fluorine-free oil repellents that are harmless to human body and friendly to the environment, including: acrylate, chitosan, cellulose and protein. Through physicochemical modification, multi-functional oil repellents with improved water and oil repellency, good mechanical strength, recyclability, and excellent gas barrier properties can be obtained, which can promote the development progress of fluorine-free oil-proof agents in the future.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"49 ","pages":"Article 101509"},"PeriodicalIF":8.5,"publicationDate":"2025-04-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143874465","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Real world efficacy of enriched (E)-cinnamaldehyde extract-infused cellulose acetate-based active packaging film on selected fresh-cut fruits and vegetables 富含(E)-肉桂醛提取物注入醋酸纤维素基活性包装膜对精选新鲜果蔬的实际功效

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2025-04-24 DOI: 10.1016/j.fpsl.2025.101502

Zhi Zhou Siew , Eric Wei Chiang Chan , Chen Wai Wong

{"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 , Eric Wei Chiang Chan , 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}

引用次数: 0

Novel multifunctional collagen-based food packaging film incorporating with bilberry anthocyanin for freshness monitoring 含有越橘花青素的新型多功能胶原蛋白食品包装膜

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2025-04-24 DOI: 10.1016/j.fpsl.2025.101508

Pingping Tang, Yachun Lu, Xia Li, Jing Li, Tingting Zheng

{"title":"Novel multifunctional collagen-based food packaging film incorporating with bilberry anthocyanin for freshness monitoring","authors":"Pingping Tang, Yachun Lu, Xia Li, Jing Li, 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<sup>−14</sup>g·m<sup>−1</sup>·Pa<sup>−1</sup>·s<sup>−1</sup>) 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<sub>RGB</sub> 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}

引用次数: 0