Food Packaging and Shelf Life最新文献_第8页

Dual-responsive gelatin/fucoidan-based membrane with colorimetric and control-released performance for meat freshness monitoring and preservation 具有比色和控释性能的明胶/岩藻胶基双响应膜用于肉类新鲜度监测和保存

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2025-03-28 DOI: 10.1016/j.fpsl.2025.101491

Linlin Li , Haoran Wang , Yimeng Zhang , Wei Ji , Minmin Chen , Baocai Xu , Hualin Wang

{"title":"Dual-responsive gelatin/fucoidan-based membrane with colorimetric and control-released performance for meat freshness monitoring and preservation","authors":"Linlin Li , Haoran Wang , Yimeng Zhang , Wei Ji , Minmin Chen , Baocai Xu , Hualin Wang","doi":"10.1016/j.fpsl.2025.101491","DOIUrl":"10.1016/j.fpsl.2025.101491","url":null,"abstract":"<div><div>Food packaging combined with active and intelligent properties plays an essential role in minimizing food waste and guaranteeing food quality. Herein, we developed a colorimetric and control-released dual-responsive nanofiber membrane (GF-AE-LI) with gelatin/fucoidan (GA/FU, i.e., GF) as matrix, aloe-emodin (AE) as indicator and limonene (LI) as antibacterial entity by electrospinning. The results exhibited that an appropriate combination of GA and FU based on the electrostatic interaction was conducive to constructing a carrier of GF in response to an alkaline atmosphere. The AE and LI were encapsulated in GF nanofibers with high efficiency and well-kept structure. Moreover, the membrane was capable of pH-controlled release of LI by a non-Fickian diffusion mechanism and strong antibacterial effects against <em>Staphylococcus aureus</em> and <em>Escherichia coli</em>. Furthermore, the membrane can effectively extend the shelf life of chicken breast meat by 2 d, and its pH-colorimetric changes were highly correlated with the spoilage indices (Pearson′s r = 0.9554), demonstrating the potential of GF-AE-LI toward simultaneously freshness monitoring and preservation of food.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"49 ","pages":"Article 101491"},"PeriodicalIF":8.5,"publicationDate":"2025-03-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143725247","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

A facile preparation strategy for multifunctional hydrogel films with adjustable performance in food preservation 一种制备食品保鲜性能可调多功能水凝胶膜的简便方法

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2025-03-28 DOI: 10.1016/j.fpsl.2025.101471

Chao Yin , Jun Zheng , Yufan Yang , Xianwen Song , Miao Cui , Rujuan Shen , Yi Zhang

{"title":"A facile preparation strategy for multifunctional hydrogel films with adjustable performance in food preservation","authors":"Chao Yin , Jun Zheng , Yufan Yang , Xianwen Song , Miao Cui , Rujuan Shen , Yi Zhang","doi":"10.1016/j.fpsl.2025.101471","DOIUrl":"10.1016/j.fpsl.2025.101471","url":null,"abstract":"<div><div>Plant polyphenols represent valuable additives for food packaging; however, their poor hydrophilicity necessitates complex pre-treatments. In this study, we propose a simple and eco-friendly strategy for the direct incorporation of hydrophobic polyphenols into packaging films. Using carboxymethyl chitosan and oxidized carrageenan as substrates, we successfully introduced hydrophobic polyphenols into multifunctional hydrogel films through borate ester bonds. The mechanical strength of these films was further enhanced by schiff base bonds. The prepared hydrogel films exhibited antibacterial rates exceeding 98 % against <em>Escherichia coli</em> and <em>Staphylococcus aureus</em>, and demonstrated excellent antioxidant and UV shielding properties. As the oxidation degree of carrageenan increased, the water vapor permeability rate of the hydrogel films decreased from 1.34 × 10⁻¹ ⁰ g·m⁻¹ ·s⁻¹ ·Pa⁻¹ to 3.13 × 10⁻¹ ¹ g·m⁻¹ ·s⁻¹ ·Pa⁻¹ , while the oxygen permeability rate decreased from 40.61 meq/kg to 20.04 meq/kg. This design effectively mitigates the deterioration of fruits and vegetables caused by dehydration and oxidation. Furthermore, the hydrogel films containing carrageenan with a medium oxidation degree exhibited superior mechanical properties, with tensile strength increasing by 4.8-fold and the ability to bear a load of 200 g. The banana preservation experiments demonstrated that hydrogel films can effectively delay the deterioration of bananas. Notably, the film exhibited excellent biodegradability, degrading by 90 % in soil within 60 days, underscoring its significant potential for developing functional and environmentally friendly food packaging systems.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"49 ","pages":"Article 101471"},"PeriodicalIF":8.5,"publicationDate":"2025-03-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143715997","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

Performance of fish gelatin coating incorporated with liquid smoke in tilapia fillet preservation 液体烟熏鱼明胶包衣在罗非鱼鱼片保鲜中的性能

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2025-03-28 DOI: 10.1016/j.fpsl.2025.101485

Ridha Fathihatunnisa , Bakti B. Sedayu , Mala Nurimala , Sri Purwaningsih , Arif R. Hakim , Ahmat Fauzi

{"title":"Performance of fish gelatin coating incorporated with liquid smoke in tilapia fillet preservation","authors":"Ridha Fathihatunnisa , Bakti B. Sedayu , Mala Nurimala , Sri Purwaningsih , Arif R. Hakim , Ahmat Fauzi","doi":"10.1016/j.fpsl.2025.101485","DOIUrl":"10.1016/j.fpsl.2025.101485","url":null,"abstract":"<div><div>This study investigated the preparation and characterization of an active edible film made from fish gelatin, with the addition of liquid smoke at varying levels of 0 %, 5 %, 10 %, and 15 % (v/v). The films were characterized for their antimicrobial activity, water resistance, physical, optical, and barrier properties. Furthermore, film performance in extending the shelf life of Nile tilapia fillets (<em>Oreochromis niloticus</em>) was evaluated through a coating application. The freshness degradation of the fillets stored under refrigeration for 12 days was assessed using microbial and biochemical parameters including the total plate Count (TPC), total volatile basic nitrogen (TVB-N), thiobarbituric acid reactive substances (TBARS), and pH. The results showed that the addition of liquid smoke not only imparted antimicrobial properties to the gelatin film but also improved its water resistance, and ability to inhibit water vapor transmission. These enhancements in functional properties were primarily attributed to the presence of phenolic compounds, which provide antibacterial effects and facilitate crosslinking formation within the fish gelatin polymer matrix. The fish gelatin coating incorporated with liquid smoke effectively retarded the growth rate of spoilage bacteria and reduced biochemical changes caused primarily by oxidation, thereby extending the shelf life of the tilapia fillets from 8 days up to approximately 13–15 days, with the 10 % liquid smoke film identified as the most effective treatment. These findings highlight the potential of fish gelatin coatings incorporated with liquid smoke for commercial application, especially for retailers of fresh products.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"49 ","pages":"Article 101485"},"PeriodicalIF":8.5,"publicationDate":"2025-03-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143715996","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

Natural pigment-based smart packaging films for real-time food spoilage monitoring: Compositions, color-changing mechanisms, applications, and challenges 用于食品腐败实时监测的天然色素智能包装薄膜：成分、变色机制、应用和挑战

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2025-03-27 DOI: 10.1016/j.fpsl.2025.101484

Weidong Zhang, Wendong Liu, Xin Qi, Yi Chen, Qiang Yu, Mingyue Shen, Huiliang Wen, Jianhua Xie

{"title":"Natural pigment-based smart packaging films for real-time food spoilage monitoring: Compositions, color-changing mechanisms, applications, and challenges","authors":"Weidong Zhang, Wendong Liu, Xin Qi, Yi Chen, Qiang Yu, Mingyue Shen, Huiliang Wen, Jianhua Xie","doi":"10.1016/j.fpsl.2025.101484","DOIUrl":"10.1016/j.fpsl.2025.101484","url":null,"abstract":"<div><div>Real-time monitoring of food spoilage remains a significant challenge, driving the urgent demand for smart packaging solutions. Natural pigments like anthocyanins, curcumin, alizarin, shikonin, and betalains demonstrate robust bioactivity and excellent pH sensitivity. Notably, these compounds serve a dual function: inhibiting bacterial growth and dynamically indicating food freshness. Therefore, their integration as freshness indicators in smart packaging films has garnered substantial research interest. This review consolidates current studies to analyze the structural composition, color-changing mechanisms (particularly the formation processes of volatile substances), and the application prospects of natural pigment pH-sensitive films. More importantly, it critically discusses limitations and challenges in existing research, including the barriers hindering their transition from laboratory-scale development to industrial production, while proposing actionable strategies to overcome these obstacles. By synthesizing these insights, this review aims to advance the development of natural pigment-based smart packaging films and address existing challenges and research limitations.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"49 ","pages":"Article 101484"},"PeriodicalIF":8.5,"publicationDate":"2025-03-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143715995","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

Self-assembly of tea polyphenol onto the high strength chitosan film fabricated via a new way to enhance the antioxidant and antibacterial activity for meat preservation 新方法制备的高强度壳聚糖膜将茶多酚自组装在壳聚糖膜上，提高了肉保鲜的抗氧化和抗菌活性

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2025-03-25 DOI: 10.1016/j.fpsl.2025.101482

Yuntao Wang , Xiuqin Guo , Zhilong Qin , Rongqin Liu , Shengjie Li , Manting Du , Si Qiu , Yanhong Bai

{"title":"Self-assembly of tea polyphenol onto the high strength chitosan film fabricated via a new way to enhance the antioxidant and antibacterial activity for meat preservation","authors":"Yuntao Wang , Xiuqin Guo , Zhilong Qin , Rongqin Liu , Shengjie Li , Manting Du , Si Qiu , Yanhong Bai","doi":"10.1016/j.fpsl.2025.101482","DOIUrl":"10.1016/j.fpsl.2025.101482","url":null,"abstract":"<div><div>Chitosan (CS) films traditionally prepared from acid have poor mechanical properties, thus limiting their application as packaging materials. In this study, high strength chitosan-tea polyphenol (CS-TP) films were fabricated via a new way. Firstly, high strength CS film was prepared by regeneration of CS dissolved in alkali from hot water, then TP was incorporated into CS film through the one step self-assembly method. It was found that large amount of TP was adsorbed onto CS film due to the strong hydrogen bonding and hydrophobic interaction between CS and TP confirmed by results of adsorption tests, FTIR and XRD. Moreover, the mechanical, anti-UV, antibacterial and anti-oxidant properties of the CS-TP films gradually enhanced with increasing content of TP. The water vapor permeability rate of CS-TP films slightly increased with increasing content of TP. Pork perseveration results indicated that the CS-TP films lowered the pH, slowed the growth of bacterial and change of color, decreased the lipid oxidation products content of fresh pork compared with CS film or the control sample, thus prolonging the shelf life of fresh pork for 2 days. Therefore, this study proposed a new strategy for preparing high strength muti-functional CS-TP films as food packaging materials.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"49 ","pages":"Article 101482"},"PeriodicalIF":8.5,"publicationDate":"2025-03-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143679744","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

Behavior and removal of semi-volatile organic compounds during PET mechanical recycling processes PET机械回收过程中半挥发性有机化合物的行为和去除

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2025-03-24 DOI: 10.1016/j.fpsl.2025.101480

Liang Yi , Hongjian Miao , Yitong Dong , Lei Zhu , Jingguang Li , Huai-ning Zhong , Dan Li , Jiajia Wu , Hong Zhang , Yue Huang

{"title":"Behavior and removal of semi-volatile organic compounds during PET mechanical recycling processes","authors":"Liang Yi , Hongjian Miao , Yitong Dong , Lei Zhu , Jingguang Li , Huai-ning Zhong , Dan Li , Jiajia Wu , Hong Zhang , Yue Huang","doi":"10.1016/j.fpsl.2025.101480","DOIUrl":"10.1016/j.fpsl.2025.101480","url":null,"abstract":"<div><div>Recycling post-consumer polyethylene terephthalate (PET) for reuse in food contact materials is a current trend in green development. Achieving effective removal of contaminants during the recycling process is crucial for ensuring the quality of recycled PET (rPET). This study utilized gas chromatography coupled with quadrupole time-of-flight mass spectrometry (GC-QTOF-MS) to comprehensively characterize the presence and removal efficiency of semi-volatile organic compounds (SVOCs) in rPET derived from four main recycling stages, including cold-water washing (C-rPET), preliminary decontamination (P-rPET), melt-extrusion step (M-rPET), and the solid state polycondensation step (S-rPET). The results showed that 110, 106, 79, and 70 compounds were tentatively identified in C-rPET, P-rPET, M-rPET, and S-rPET, respectively, and melt-extrusion was the main decontamination stage. To further evaluate the removal efficiency of the recycling process, five surrogates (cyclohexylbenzene, methyl salicylate, methyl stearate, benzophenone, bis(2-ethylhexyl) terephthalate) were selected for the challenge test, and a quantitative method combined accelerated solvent extraction (ASE) with GC-MS/MS was established. The results demonstrate that the recovery process is highly efficient as it effectively removes 97.8 % of bis(2-ethylhexyl) terephthalate and more than 99.5 % of other surrogates. Hierarchical cluster analysis (HCA) was utilized to group compounds according to their intensity distribution during the recovery process to investigate the behavior and fate of detected compounds. Four representative trends were defined along with the corresponding compounds. The above research is helpful for the improvement of recycling processes and provides a complete technical system for the conduct of rPET challenge tests in China.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"49 ","pages":"Article 101480"},"PeriodicalIF":8.5,"publicationDate":"2025-03-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143679675","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

Data driven modelling as a new route to design PLA based materials with improved barrier properties 数据驱动建模是设计具有改进阻隔性能的聚乳酸基材料的新途径

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2025-03-24 DOI: 10.1016/j.fpsl.2025.101481

Aurore Jullin , Nicolas Hascoët , Francisco Chinesta , Eliane Espuche

引用次数: 0

Use of dual ligands for functional Zn-MOF fabrication for fruit quality monitoring and freshness maintenance 用双配体制备功能锌- mof用于水果品质监测和保鲜

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2025-03-22 DOI: 10.1016/j.fpsl.2025.101483

Ajahar Khan, Zohreh Riahi, Su Jung Hong, Jun Tae Kim, Jong-Whan Rhim

{"title":"Use of dual ligands for functional Zn-MOF fabrication for fruit quality monitoring and freshness maintenance","authors":"Ajahar Khan, Zohreh Riahi, Su Jung Hong, Jun Tae Kim, Jong-Whan Rhim","doi":"10.1016/j.fpsl.2025.101483","DOIUrl":"10.1016/j.fpsl.2025.101483","url":null,"abstract":"<div><div>Functional Zn-based metal-organic frameworks (Zn-MOF) were developed using a dual-ligand approach for active and intelligent packaging applications. The dual-liganded Zn-MOF was prepared using dual ligands of terephthalic acid and resazurin (Zn-MOF@T-R) via a one-pot solvothermal method and characterized by scanning electron microscopy, Fourier transform infrared, and X-ray diffraction analyses. Smart packaging films were prepared by incorporating Zn-MOF@T-R into the binary blend of carrageenan/polyvinyl alcohol (C-P/Zn-MOF@T-R). The composite film inhibited the growth of <em>L. monocytogenes</em>, <em>S. enterica</em>, and <em>S aureus</em> by 100 %, whereas <em>E. coli</em> by 91.6 % after 12 h of incubation. The C-P/Zn-MOF@T-R film also exerted 79.3 % neutralization of ABTS radicals, enhancement in the tensile strength by 46.0 %, and exhibited 73.2 % blocking of UV-B and 66.5 % blocking of UV-A light. The C-P/Zn-MOF@T-R films showed strong colorimetric responses to acetic acid and pH changes, and the color changes of these films with pH changes could successfully track the quality changes of pineapple juice. The C-P/Zn-MOF@T-R film as an active packaging system can reduce microbial spoilage and nutrient loss and extend the shelf life of freshly cut pineapple stored at 4 °C for 12 days. Therefore, the multifunctional properties provided by C-P/Zn-MOF@T-R have the potential for quality monitoring and preservation of pineapple.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"49 ","pages":"Article 101483"},"PeriodicalIF":8.5,"publicationDate":"2025-03-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143679676","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

Eugenol-loaded functionalized TiO₂-reinforced chitosan-guar gum-based films with photocatalytic sterilization for active food packaging application 丁香酚负载功能化tio2增强壳聚糖-瓜胶基膜光催化杀菌活性食品包装应用

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2025-03-19 DOI: 10.1016/j.fpsl.2025.101477

Sonali Mohanty, Subhankar Paul

{"title":"Eugenol-loaded functionalized TiO₂-reinforced chitosan-guar gum-based films with photocatalytic sterilization for active food packaging application","authors":"Sonali Mohanty, Subhankar Paul","doi":"10.1016/j.fpsl.2025.101477","DOIUrl":"10.1016/j.fpsl.2025.101477","url":null,"abstract":"<div><div>A biodegradable food packaging film was fabricated using nano ZnO/Nitrogen-Doped nano TiO₂ and Eugenol composite (ZTE), by incorporating different concentrations of ZTE into chitosan guargum (CG/ZTE) films. Compared to pure CG films, the nanocomposite films showed improved tensile strength, thermal stability, moisture resistance, and excellent UV shielding properties. In normal condition, the composite film exhibited excellent antibacterial activity in multiple bacterial strains such as <em>E. coli</em>, <em>P. aeruginosa</em>, <em>S. aureus</em> and <em>B. subtilis</em>. However, when irradiated under 450 nm visible light, the films showed strong antibacterial activity against <em>S. aureus</em> and <em>E. coli</em> within 30 min via photo-catalytically produced reactive oxygen species (•OH). The nanocomposite film inhibited biofilm formation by over 94 % against <em>S. aureus</em> and 88 % against <em>E. coli</em> within 72 h. The shelf-life of wrapped chicken fillets in CG/ZTE films was extended to 12 days when sterilized under visible light, compared to 6 days for unwrapped fillets. The weight loss of the composite film was more than 50 % in soil within 30 days. It showed excellent biocompatibility with L929 cells, making them suitable for food contact applications. Therefore, the composite film possessed all the desired features to be considered an active biodegradable food packaging material for industrial use.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"49 ","pages":"Article 101477"},"PeriodicalIF":8.5,"publicationDate":"2025-03-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143679797","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

Alkaline environment-dependent and moisture-activated catechu/guar gum coated oxygen scavenging labels for active food packaging 活性食品包装用碱性环境依赖型和湿活化型儿茶/瓜尔胶涂覆除氧标签

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2025-03-18 DOI: 10.1016/j.fpsl.2025.101478

Prachi Jain , Konala Akhila , Bhushan Meshram , Suman Singh , Kirtiraj K. Gaikwad

{"title":"Alkaline environment-dependent and moisture-activated catechu/guar gum coated oxygen scavenging labels for active food packaging","authors":"Prachi Jain , Konala Akhila , Bhushan Meshram , Suman Singh , Kirtiraj K. Gaikwad","doi":"10.1016/j.fpsl.2025.101478","DOIUrl":"10.1016/j.fpsl.2025.101478","url":null,"abstract":"<div><div>In this study, an <em>Acacia catechu</em> (AC), sodium carbonate (NC), and guar gum (GG) based oxygen scavenging coated label with moisture activation was developed. The labels were prepared with different AC/NC ratios (1:1, 2:1, 3:1, 4:1, and 1:0, w/w) while maintaining a constant 1 % (w/v) concentration of guar gum across all samples and assessed for scavenging capabilities for 30 days at different temperatures (5℃, 25℃, and 40 ℃). Chemical changes during the scavenging reaction were observed through Fourier transform infrared spectroscopy. Additionally, rheological, morphological, and rub resistance properties were evaluated. The AC/NC-4:1 label demonstrated the highest oxygen scavenging capacity and rate of 3.12 ± 0.17 mL O<sub>2</sub>/g and 0.1 mL O<sub>2</sub>/(g day); 4.83 mL O<sub>2</sub>/g and 0.13 mL O<sub>2</sub>/(g day) at 25 ºC and 40 ºC respectively with no oxygen scavenging activity at 5 ºC. The AC/NC-4:1 formulation also yielded the highest catechin mass (5.906 mg gallic acid equivalent) via total phenolic content (TPC) analysis. In conclusion, the AC/NC-GG composition holds significant potential for developing oxygen-scavenging coated labels for active food packaging applications.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"49 ","pages":"Article 101478"},"PeriodicalIF":8.5,"publicationDate":"2025-03-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143641872","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