Food Packaging and Shelf Life最新文献

{"title":"Construction and evaluation of a slow-release system of oregano essential oil for beef preservation","authors":"Xinmiao Jia ,&nbsp;Chenglin Liu ,&nbsp;Yuzheng Wang ,&nbsp;Guanhao Qi ,&nbsp;Zhenli Li ,&nbsp;Shanshan Gao ,&nbsp;Jingpeng Zhou ,&nbsp;Fengshan Zhang ,&nbsp;Xiaoming Song","doi":"10.1016/j.fpsl.2025.101554","DOIUrl":"10.1016/j.fpsl.2025.101554","url":null,"abstract":"<div><div>Oregano essential oil (OEO) has a unique preservation effect, but also has poor water solubility, instability under light, and short duration, which restrict its application in preservation. In this study, OEO was used as preservative, and bacterial cellulose gels (BC) and zeolitic imidazolate framework-7 (ZIF-7) were used as materials loaded with OEO, yielding an OEO slow-release system. We identified the main components of OEO and evaluated its slow-release properties. Furthermore, preservation experiments of chilled beef demonstrated that the OEO slow-release system effectively prevented the increase in pH, total volatile basic nitrogen (TVB-N), thiobarbituric acid (TBA), and drip loss values and inhibited bacterial activity, thus extending the shelf life of beef by 2–3 days. The results of the cytotoxicity test indicated that the OEO slow-release system was safe. The migration of zinc ions from BC@ZIF-7 gel to beef was predicted by a mathematical model. Therefore, this system achieved the enrichment and controlled release of OEO by BC@ZIF-7 gel, paving the way for its application in the safe and effective long-term preservation of chilled beef.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"50 ","pages":"Article 101554"},"PeriodicalIF":8.5,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144557246","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Platinum migration and dietary exposure associated to commercial silicone food containers for microwave or oven use","authors":"Miguel Klaiber,&nbsp;Estefanía Moreno-Gordaliza,&nbsp;M. Dolores Marazuela,&nbsp;M. Milagros Gómez-Gómez","doi":"10.1016/j.fpsl.2025.101552","DOIUrl":"10.1016/j.fpsl.2025.101552","url":null,"abstract":"<div><div>Reusable silicone food contact materials (FCMs) for cooking have gained popularity. In this work, we have found Pt contents of 2.09 ± 0.03, 0.63 ± 0.07 and 0.65 ± 0.03 mg kg⁻¹ in a commercial silicone cooking case, muffin baking mold and baby training cup, respectively, derived from Pt catalyst residues. The Pt migration to food simulants and real foods was evaluated during the repeated use of these FCMs, under oven or microwave heating, according to European Commission guidelines. Appreciable Pt migration was found by ICPMS analysis, especially for fatty food simulants. The migrations obtained for the third use were: 3.6 ± 0.7 µg Pt kg⁻¹ for salmon baked in the cooking case at 180 ºC and 4.0 ± 0.7 µg Pt kg⁻¹ for microwave heating at 800 W; 0.43 ± 0.07 µg Pt kg⁻¹ for muffins prepared at 180 ºC in the baking molds; and 0.05 ± 0.02 µg Pt kg⁻¹ for chocolate milk under microwave heating in the baby cup. 3-kDa and 0.22-µm filtration of the extracts revealed the presence of both Pt-containing particles and soluble Pt, the latter presenting a higher bioavailability. Significant release of silicone microparticles (5–25 µm) to 95 % EtOH extracts was observed by SEM analysis, especially for the baby cup. Pt nanoparticles (PtNPs) were neither detected in the silicone nor in the extracts by SEM and single particle-ICPMS analysis. The Pt intakes due to the daily use of these FCMs lie within tolerable limits, but represent a significant source of Pt exposure.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"50 ","pages":"Article 101552"},"PeriodicalIF":8.5,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144518314","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Assessment of enamel rating testing as a quality inspection tool for food can applications","authors":"Koushik Kosanam ,&nbsp;Kuo-Hsiang Chang ,&nbsp;Alain M. Cagnard ,&nbsp;Gerald S. Frankel","doi":"10.1016/j.fpsl.2025.101549","DOIUrl":"10.1016/j.fpsl.2025.101549","url":null,"abstract":"<div><div>The Enamel Rating Test (ERT) is commonly used as a tool to check the quality of polymeric coatings applied to the insides of food and beverage cans. This work addresses the sensitivity of the ERT and detrimental effects of the ERT on subsequent coating performance. Electrochemical Impedance Spectroscopy (EIS), which is assumed to be nondestructive, was used to assess the quality of coatings before and after the ERT. Most of the coatings passed the ERT with a current value less than 10 mA even though EIS could distinguish a wide range of coating protectiveness. Furthermore, the impedance drop found by EIS testing after 1 week immersion in 1 % NaCl solution was higher for samples previously tested by ERT than for those not tested by ERT prior to immersion. The ERT was not only unable to distinguish between good and bad coatings but also negatively affected the performance of the coatings, which was confirmed by visual inspection observations after 20 days.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"50 ","pages":"Article 101549"},"PeriodicalIF":8.5,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144519210","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Development and characterization of pH-responsive Schiff base-infused pectin/PLA bilayer films for active fruit preservation packaging","authors":"Nurul Saadah Said ,&nbsp;Won-Young Lee","doi":"10.1016/j.fpsl.2025.101563","DOIUrl":"10.1016/j.fpsl.2025.101563","url":null,"abstract":"<div><div>This study explores the development of bilayer films composed of pectin and polylactic acid (PLA), incorporating Schiff bases derived from phenylalanine and vanillin at concentrations of 0.25 g/g (P/PLA 0.25) and 0.50 g/g (P/PLA 0.50). For comparative analysis, single-component films of pectin (P 0.25 and P 0.50) and PLA (PLA 0.25 and PLA 0.50) were also prepared. The incorporation of Schiff bases facilitated a pH-responsive release of bioactive compounds in acidic environments, reducing the browning index to 9.35–13.16 after 7 days, compared to 32.26 for LDPE and 46.99 for the control. The bilayer structure exhibited enhanced barrier properties, reducing oxygen permeability to 1.49–1.67 × 10⁻⁴ g/m·s compared to single PLA film (1.92–1.95 × 10⁻⁴ g/m·s). Moisture permeability was significantly decreased to 1.18–1.28 × 10⁻¹ ⁰ g/ms·Pa, while mechanical strength increased by 1.37–1.59 times with higher Schiff base concentrations. Structural and thermal analyses confirmed the successful formation of Schiff bases, which improved the films’ thermal stability and reduced porosity. The bilayer films exhibited notable antioxidant activity, with DPPH radical scavenging ranging from 37.64 % to 67.37 % and ABTS radical scavenging from 77.88 % to 95.36 %. They also demonstrated higher antimicrobial efficacy against <em>E. coli</em>, <em>S. aureus</em>, and <em>A. niger</em>. These combined properties effectively inhibited enzymatic browning and maintained fruit quality during storage. In conclusion, the synergistic interaction between Schiff bases and the pectin/PLA bilayer structure represents a significant advancement in active packaging technology, offering a sustainable solution with potential applications for extending the shelf life of acidic fruits.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"50 ","pages":"Article 101563"},"PeriodicalIF":8.5,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144605691","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"A novel approach to banana ripeness monitoring: Aluminum and nitrogen-doped carbon quantum dots nanoparticle-based colorimetric indicator for ethylene detection","authors":"Sepideh Lohrasbi Nejad,&nbsp;Hajar Shekarchizadeh","doi":"10.1016/j.fpsl.2025.101566","DOIUrl":"10.1016/j.fpsl.2025.101566","url":null,"abstract":"<div><div>In the present study, an ethylene-sensitive indicator was developed based on aluminum and nitrogen-doped carbon quantum dots (Al-N@CDs) embedded in agar film (AF/Al-N@CDs) to detect banana ripening at ambient (25°C) and refrigerated (4°C) temperatures. The LSPR spectrum and TEM images of Al-N@CDs revealed a red shift and nanoparticle aggregation upon contact with ethylene gas, respectively. The designed colorimetric indicator had a smooth and dense surface, was pH-resistant, and exhibited antibacterial properties against <em>E. coli</em> and <em>S. aureus</em> bacteria. The addition of Al-N@CDs nanoparticles to the agar film reduced its permeability to water vapor and oxygen. The AF/Al-N@CDs indicator demonstrated high selectivity and specificity for ethylene gas in the presence of other volatile gases. There was a strong correlation between the concentration of ethylene gas and the color change of the AF/Al-N@CDs indicator. As a result, it was able to detect ethylene gas from banana ripening at both ambient and refrigerated temperatures, with the indicator color changing from light yellow to dark orange at ambient temperature and to brownish cream on the last day under refrigeration. XPS and FTIR spectra confirmed bond formation between aluminum nanoparticles and ethylene gas. During storage, the texture of the bananas became softer, and the amount of sugars increased, with higher sugar levels in bananas stored at room temperature. In addition, the skin color became darker and browner, with more pronounced browning occurring under refrigeration. The results demonstrated the effectiveness of the AF/Al-N@CDs colorimetric indicator in qualitatively detecting ethylene gas produced during banana ripening.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"50 ","pages":"Article 101566"},"PeriodicalIF":8.5,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144605692","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Development of recyclable polyvinyl alcohol-based transparent films with enhanced UV shielding for sustainable fruit preservation packaging","authors":"Xiaoli Liu ,&nbsp;Tianyu Sun ,&nbsp;Xiaoqing Wang ,&nbsp;Rui Huang ,&nbsp;Xuanxuan Huang ,&nbsp;Xin Li ,&nbsp;Zhanhui Lu","doi":"10.1016/j.fpsl.2025.101553","DOIUrl":"10.1016/j.fpsl.2025.101553","url":null,"abstract":"<div><div>Green and UV shielding are desirable properties for future food packaging materials. Although polyvinyl alcohol (PVA) has been widely studied and applied in the packaging field, the lack of UV shielding properties limits its further development and utilization. In this study, we report a fruit packaging composite films with recyclable, highly transparent, and high UV shielding properties, which is based on PVA and made to exhibit excellent UV shielding ability by blending with folic acid (FA) via the one-pot method. When 4 mL of FA solution was added, the film achieved 99.99 % and 100 % shielding efficiencies for UVA and UVB, respectively, while maintaining more than 84 % light transmission in the visible region (600 nm). In addition, the tensile strength of the film was increased by 1.66 times compared with the pure PVA film, and the elongation at break could reach 107.54 %. Most importantly, the composite films are also recyclable, with excellent UV shielding properties remaining after the films are dissolved and remolded. This work is expected to have great potential in the low-cost packaging industry and sustainable packaging, laying the foundation for green packaging materials.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"50 ","pages":"Article 101553"},"PeriodicalIF":8.5,"publicationDate":"2025-06-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144502208","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Self-assembled multifunctional antimicrobial composite films of humidity-responsive pterostilbene@β-cyclodextrin inclusion complexes/carboxymethyl cellulose/zein for fruit preservation","authors":"Xiaoyu Qu ,&nbsp;Dianpeng Han ,&nbsp;Qi Chen ,&nbsp;Guangna Ji ,&nbsp;Yuan Peng ,&nbsp;Shuang Li ,&nbsp;Kang Qin ,&nbsp;Shuyue Ren ,&nbsp;Yu Wang ,&nbsp;Huanying Zhou ,&nbsp;Wenqiang Guan ,&nbsp;Xinxuan Wang ,&nbsp;Zhixian Gao","doi":"10.1016/j.fpsl.2025.101548","DOIUrl":"10.1016/j.fpsl.2025.101548","url":null,"abstract":"<div><div>Biodegradable active packaging materials have received extensive attention around the world due to food safety issues and environmental pollution caused by plastic packaging materials. In this study, we present a humidity-responsive multifunctional composite film self-assembled from carboxymethyl cellulose, zein, and cyclodextrin inclusion complexes (PTE@β-CD ICs). The results show that the addition of PTE@β-CD ICs can effectively improve the ultraviolet light barrier, elongation at break, surface hydrophobicity, and thermal stability of the films. Adding 10 <em>wt</em>% PTE@β-CD ICs reduces the water vapor and oxygen transmission rates of the composite films by 22 % and 91 %, respectively. In addition, it confers excellent antimicrobial ability to the films, with the inhibition rate for <em>E. coli</em> and <em>S. aureus</em> being greater than 80 %. The release of pterostilbene from the composite films results in humidity-responsive properties. Fruit preservation experiments further demonstrate that the composite film can delay the transpiration of blueberries and grapes, inhibit microorganism growth, and extend the shelf life of fruits by 50 %-80 %. Moreover, the film completely degrades within 13 days when buried in soil. Such a biodegradable, humidity-responsive, and multifunctional material has broad application prospects in food packaging, and provides a reference for the development of other stimuli-responsive packaging materials.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"50 ","pages":"Article 101548"},"PeriodicalIF":8.5,"publicationDate":"2025-06-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144491852","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Bioengineering of Pickering emulsion integrated pH-responsive gelatin film: Mechanistic insights into controlled release and safety assessment for duck meat","authors":"Dev Raj Acharya ,&nbsp;Shuai Bian ,&nbsp;Siyu Liu ,&nbsp;Jiaqi Luo ,&nbsp;Pankaj Koirala ,&nbsp;Dafaallah Albashir ,&nbsp;Qihe Chen ,&nbsp;Ying Shi","doi":"10.1016/j.fpsl.2025.101550","DOIUrl":"10.1016/j.fpsl.2025.101550","url":null,"abstract":"<div><div>Controlled release of active components consistent with meat preservation should be considered while designing bioactive packaging film to ensure meat quality and safety. Hence, the study focused on the nano-reinforcement of gelatin film with black pepper essential oil (BPEO) Pickering emulsion stabilized with a biopolymeric complex of bacterial cellulose nanocrystal (BCNC) and the novel nanochitosan (nCS). The charge characteristics, structure, and stability of the Pickering emulsion were studied. Physicochemical, mechanical, structural properties, and bioactivity of the biocomposite films were thoroughly characterized. The findings demonstrated that the BCNC/nCS complexes exhibited strong molecular interactions, enhanced crystallinity, and reduced zeta potential, supported by strong electrostatic interactions and hydrogen bonding. Specifically, the Pickering emulsion stabilized with BCNC-nCS (4:1) exhibited superior emulsion stability with a negligible creaming index and minimal increase in particle size, polydispersity index, and zeta potential during one-month refrigeration. Meanwhile, the bioactivity of the emulsion was governed by nanochitosan concentration, demonstrating greater effectiveness against <em>S. aureus</em>. Furthermore, gelatin-based films loaded with 0.5 %, 1 %, and 2 % of BPEO as Pickering emulsion, and the film containing 1 % BPEO showed the strongest molecular interaction and higher crystallinity (78.17 % <em>CrI</em>), with significant impact on incorporation efficiency (51.61 ± 3.28 %), hydrophobicity (120.56°±1.86), and bioactivity of film. Consequently, these packaging films revealed pH-responsive controlled-release properties and effectively preserved duck meat with a 2.26 log reduction compared to the control over 10 days of refrigeration. This research underscores the potential of biopolymeric films with pH-responsive properties, presenting a sustainable solution in meat packaging.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"50 ","pages":"Article 101550"},"PeriodicalIF":8.5,"publicationDate":"2025-06-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144491853","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Porous engineered prussian blue-based antibacterial film with boosting photothermal and oxidase-like activities for long-term citrus preservation","authors":"Meilin Wang ,&nbsp;Linpin Luo ,&nbsp;Huilin Jia ,&nbsp;Yiya Ping ,&nbsp;Liang Zhang ,&nbsp;Longhua Shi ,&nbsp;Jing Sun ,&nbsp;Wentao Zhang ,&nbsp;Guangjun Huang ,&nbsp;Jianlong Wang","doi":"10.1016/j.fpsl.2025.101551","DOIUrl":"10.1016/j.fpsl.2025.101551","url":null,"abstract":"<div><div>Controlling microbial growth through antibacterial packaging is pivotal in preventing food spoilage and extending shelf life. In this study, we developed a multi-functional synergistic sterilization film based on the interaction between photothermal and oxidase-like activities. The essence of this system resides in the meticulous porous engineering of performance-upgraded Prussian blue (PPB) nanocubes and their sophisticated incorporation into chitosan (CS) matrices, culminating in the formation of CS/PPB composite films. The mildly acidic environment provided by CS facilitated the oxidase-like activity, allowing the CS/PPB film to exhibit both self-activated oxidase-like properties and photothermal performance attributed to the PPB. By matching these grafted activities of PPB and the inherent antimicrobial properties of CS film, the CS/PPB film demonstrated potent antibacterial activity, achieving sterilization rates of 99.82 % for <em>E. coli</em> and 99.83 % for <em>S. aureus</em>, while also enabling rapid heating within 2 min for effective low-temperature sterilization at 51.9 °C, with safe and non-toxic characteristics. The incorporation of PPB also markedly augmented the physicochemical attributes of the CS film. Consequently, the CS/PPB film significantly extended the shelf life of citrus from 9 to 24 days with minimal impact on fruit quality. These advantageous attributes underscore the substantial potential of the CS/PPB film for advanced microbial control applications in fruit preservation.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"50 ","pages":"Article 101551"},"PeriodicalIF":8.5,"publicationDate":"2025-06-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144480352","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"H2 MAP improves fresh potato slice preservation by keeping starch content and regulating antioxidant capacity","authors":"Shanshan Jin ,&nbsp;Guanjie Zhu ,&nbsp;Huanhuan Shan ,&nbsp;Xin Zhou ,&nbsp;Feng Cao ,&nbsp;Zhe Wang ,&nbsp;Wenbiao Shen","doi":"10.1016/j.fpsl.2025.101547","DOIUrl":"10.1016/j.fpsl.2025.101547","url":null,"abstract":"<div><div>During storage for 8 days (4 ℃ and 85 % relative humidity), we observed surface browning and the gradually decreased hydrogen gas (H₂) contents in fresh potato (<em>Solanum tuberosum</em> L.) slice. To explore whether or how the altered H₂ homeostasis influences fresh potato slice preservation, H₂ modified atmosphere packaging (MAP; containing 0.01 %, 0.1 %, and 1 % H₂) was utilized. Among these treatments, 0.1 % H₂ MAP not only partially restored H₂ homeostasis, but also delayed weight loss, browning, and polyphenol oxidase (PPO) activity. The reduction in storage quality of fresh cut potato slices, including the sensory quality and nutritional values, was significantly slowed down. Importantly, 0.1 % H₂ MAP could reduce starch decline, which was supported by the transcriptional profiles of related degradation genes, including <em>AmyA1</em>, <em>Amy23</em>, <em>BAM1</em>, and <em>BAM9</em>. The stimulated lipid peroxidation and hydrogen peroxide accumulation as well as impaired antioxidant machinery during storage were obviously abolished by 0.1 % H₂ MAP. Comparatively, we noticed that higher levels of H₂ content achieved by 1 % H₂ MAP during storage failed to obviously improve storage quality, reflecting a narrow concentration of H₂ for efficient preservation. Together, our finding reveal that H₂ MAP might be an effective approach for the preservation and processing of fresh-cut potato produce.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"50 ","pages":"Article 101547"},"PeriodicalIF":8.5,"publicationDate":"2025-06-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144330374","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}