Food Packaging and Shelf Life最新文献_第8页

Preparation and characterization of microcrystalline cellulose/corn starch-based active packaging enhanced by resveratrol/β-cyclodextrin complex

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2025-01-01 DOI: 10.1016/j.fpsl.2024.101427

Na Yang , Haojie Sha , Wenlu Bi , Sheng Li , Shusong Wu , Dingding Su

{"title":"Preparation and characterization of microcrystalline cellulose/corn starch-based active packaging enhanced by resveratrol/β-cyclodextrin complex","authors":"Na Yang , Haojie Sha , Wenlu Bi , Sheng Li , Shusong Wu , Dingding Su","doi":"10.1016/j.fpsl.2024.101427","DOIUrl":"10.1016/j.fpsl.2024.101427","url":null,"abstract":"<div><div>Starch-based active packaging has appeared as an emerging strategy, which can effectively replace conventional plastic packaging films. In this study, resveratrol/β-cyclodextrin (RES/β-CD) complex (1 % - 7 % w/w) was incorporated into microcrystalline cellulose/corn starch (MCC/CS) films to improve the functional properties and endow the film with antioxidant and antibacterial activities. The films were evaluated for their microstructure, mechanical, thermal stability, barrier, antibacterial, and antioxidant properties. Result showed that the compatibility between film components was improved by incorporating RES/β-CD complex. XRD results also proved it. ATR-FTIR confirmed the whole hydrogen bond strength of the films was improved. The films with 1 % complex had the highest hydrogen bond strength and excellent film strength. The complex incorporated composite films displayed an upsurge in thermal stability and water vapor barrier property. RES/β-CD complex could improve the antibacterial and antioxidant activity. TOPSIS analysis result showed that MCC/CS-5 % displayed the best comprehensive properties. The results showed that MCC/CS films with RES/β-CD complex could be used as active films for food packaging.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"47 ","pages":"Article 101427"},"PeriodicalIF":8.5,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143094932","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

Generalized toolbox for a priori equilibrium modified atmosphere packaging design. Part I: Model development

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2025-01-01 DOI: 10.1016/j.fpsl.2025.101434

Federico Florit , Andrea Fiorati , Renato Rota , Luigi De Nardo

引用次数: 0

High UV-shielding polyvinyl alcohol/chitosan-based transparent bioplastic film for food preservation

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2025-01-01 DOI: 10.1016/j.fpsl.2024.101421

Mei Bao , Honglei Mu , Ben Niu , Ruiling Liu , Huizhi Chen , Hangjun Chen , Lishu Wang , Yanchao Han , Guannan Wang , Haiyan Gao

{"title":"High UV-shielding polyvinyl alcohol/chitosan-based transparent bioplastic film for food preservation","authors":"Mei Bao , Honglei Mu , Ben Niu , Ruiling Liu , Huizhi Chen , Hangjun Chen , Lishu Wang , Yanchao Han , Guannan Wang , Haiyan Gao","doi":"10.1016/j.fpsl.2024.101421","DOIUrl":"10.1016/j.fpsl.2024.101421","url":null,"abstract":"<div><div>The bioplastic film polyvinyl alcohol (PVA) /chitosan (CS), i.e., PC, formed by blending PVA with CS, exhibits excellent antioxidant properties and biodegradability. However, it lacks ultraviolet (UV) blocking ability, limiting its capacity to protect adipose-rich foods from photo-oxidation. Lignin possesses remarkable UV shielding ability that inhibits food photo-oxidation and extends shelf-life. However, the dark brown color of lignin negatively impacts the film color and transparency. To address these restrictions, this study incorporated acetylated lignin (ALG) loaded with halloysite nanotubes (HNTs) into conventional PC films (PC-HALG), resulting in a significant reduction in the color intensity of the film by almost 255.3 %, i.e., almost being colorless. The UV-A and UV-B shielding capacities of the PC films were increased by 1347 % and 617 %, respectively. Thus, ALG provided the PC films with excellent UV shielding capacity while reducing their color intensity and maintaining high transparency. Additionally, the loading of HNTS reduced lignin agglomeration, contributing to the improvement in transparency and enhancement of UV shielding effects in PC films. Furthermore, the PC-HALG film retained and even enhanced the biodegradability of the PC film, which exhibited degradability within one week. Freshness preservation experiments confirmed that the oxidation of pecan oil covered with the PC-HALG film under UV irradiation was reduced by 81.3 %–92.2 %. These findings suggest that this bioplastic film can be used in visually displaying food products while preventing their photo-oxidation. Mechanical properties, thermal stability, barrier properties, and antioxidant properties of the developed PC-HALG film were also characterized.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"47 ","pages":"Article 101421"},"PeriodicalIF":8.5,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143104322","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

Lignocellulosic fiber-reinforced starch thermoplastic composites for food packaging application: A review of properties and food packaging abetted with safety aspects

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2025-01-01 DOI: 10.1016/j.fpsl.2025.101431

A. Nazrin , R.A. Ilyas , L. Rajeshkumar , K.Z. Hazrati , Tarique Jamal , M. Mahardika , H.A. Aisyah , A. Atiqah , A.M. Radzi

{"title":"Lignocellulosic fiber-reinforced starch thermoplastic composites for food packaging application: A review of properties and food packaging abetted with safety aspects","authors":"A. Nazrin , R.A. Ilyas , L. Rajeshkumar , K.Z. Hazrati , Tarique Jamal , M. Mahardika , H.A. Aisyah , A. Atiqah , A.M. Radzi","doi":"10.1016/j.fpsl.2025.101431","DOIUrl":"10.1016/j.fpsl.2025.101431","url":null,"abstract":"<div><div>Starch-based materials exhibit significant promise as environmentally friendly food packaging alternatives, with the inherent advantage of being biodegradable. This bioderived polymer stands out as a fascinating alternative owing to its remarkably low cost, positioning itself as a promising substitute for non-renewable polymers. The interaction between the fiber and matrix is crucial in shaping the properties of bioplastics. Recognizing the constraints of using starch as the sole polymer matrix for food packaging, attention has shifted towards incorporating lignocellulosic fibers in bioplastics. The fabrication of lignocellulosic fiber-reinforced starch-based bioplastics has yielded varying degrees of success, highlighting ongoing efforts to optimize these materials. The incorporation of lignocellulosic fibers confirms there is improvement in various properties of bioplastic. In this review, the characterization and extraction of lignocellulosic fibers are covered. Then, we generalize the developments and properties of starch-based biopolymers. As for starch-based films reinforced with lignocellulosic fibers, we place importance on the thermal, barrier and biodegradation properties of bioplastics and their compatibility with the lignocellulosic fiber–matrix. The utilization of lignocellulosic fibers containing starch in bioplastics is examined. The safety of starch composite-based packaging in bioplastics is also explained.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"47 ","pages":"Article 101431"},"PeriodicalIF":8.5,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143104324","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

Analysis of trace volatiles in low-density polyethylene materials using TD-GC×GC-FID/TOFMS and its correlation with human sensory panel testing

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2025-01-01 DOI: 10.1016/j.fpsl.2025.101432

An Adams , Anna Helgert , Cobi de Zwart , Liliane Strubbe , Shayne Green

{"title":"Analysis of trace volatiles in low-density polyethylene materials using TD-GC×GC-FID/TOFMS and its correlation with human sensory panel testing","authors":"An Adams , Anna Helgert , Cobi de Zwart , Liliane Strubbe , Shayne Green","doi":"10.1016/j.fpsl.2025.101432","DOIUrl":"10.1016/j.fpsl.2025.101432","url":null,"abstract":"<div><div>For an in-depth understanding and optimal control of sensory properties of food packaging materials, the combination of both detailed sensory and instrumental analysis is important, as was demonstrated in this study for a set of high-pressure low-density polyethylene (LDPE) resins that are used in extrusion coating applications. Sensory discrimination tests allowed the differentiation of the LDPE grades studied, based on the inherent odor of LDPE pellets, as well as taste and odor ratings of water exposed to pellet samples and extruded films. Additionally, sensory descriptive analysis showed differences in specific odor characteristics among the LDPE grades, highlighting the relative importance of “waxy”, “green”, and “solvent-like” odor notes. By means of thermal desorption followed by comprehensive two-dimensional gas chromatography (TD-GC×GC-FID/TOFMS) a series of trace level carbonyl compounds were separated from the complicated matrix of mainly aliphatic volatiles. The differentiation of LDPE resins, as determined through Principal Components Analysis, yielded comparable results whether based on volatile compounds or sensory data. In addition, the fruity/green/floral-fatty odor characteristics of the identified carbonyl compounds align with the descriptive sensory analysis results. The final odor impact of these carbonyl compounds in a food packaging application based on LDPE will be determined by a combination of concentration, odor thresholds, volatility as well as water solubility of the aroma compounds.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"47 ","pages":"Article 101432"},"PeriodicalIF":8.5,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143094530","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

Polyphenols from Olea europaea L. cv. Caiazzana leaf pruning waste for antioxidant and UV-blocking starch-based plastic films

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2025-01-01 DOI: 10.1016/j.fpsl.2025.101447

Hamid Mushtaq , Simona Piccolella , Giovanna Cimmino , Elvira Ferrara , Nabila Brahmi-Chendouh , Milena Petriccione , Severina Pacifico

{"title":"Polyphenols from Olea europaea L. cv. Caiazzana leaf pruning waste for antioxidant and UV-blocking starch-based plastic films","authors":"Hamid Mushtaq , Simona Piccolella , Giovanna Cimmino , Elvira Ferrara , Nabila Brahmi-Chendouh , Milena Petriccione , Severina Pacifico","doi":"10.1016/j.fpsl.2025.101447","DOIUrl":"10.1016/j.fpsl.2025.101447","url":null,"abstract":"<div><div>Olive tree waste products, such as leaves, can be used to formulate antioxidant additive mixtures for bioactive and functional packaging. In this context, with the aim of better enhancing the flavonoid component, the extract obtained by ultrasonic accelerated maceration was fractionated to obtain the OlP fraction, characterized by UltraViolet-Visible (UV-Vis) and Attenuated Total Reflectance Fourier Transform InfraRed (ATR FT-IR) spectroscopic techniques and chromatographic analysis coupled to high-resolution tandem mass spectrometry. The extract, consisting of 60.4 % flavonoids, exhibited a marked antiradical capacity but did not exert cytotoxic effects. The incorporation, at two different percentage levels, in a starch-based film, already with the plasticizers glycerol and sorbitol, was previously characterized chemically by ATR FT-IR tools, morphologically by Scanning Electron Microscopy (SEM), for the thermal behaviour and physical-chemical properties of thickness, density, water vapor transmission rate, moisture absorption, and colour. The data obtained, including the assessment of the UV-blocking, photoprotective, and antiradical activities, emphasize that the composition of the film was maintained, with OlP preserving its antioxidant efficacy while also acting more effectively as a moisture absorber and natural plasticizer.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"47 ","pages":"Article 101447"},"PeriodicalIF":8.5,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143094532","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Physicochemical properties of protein-polysaccharide-polyphenol bilayer composite film prepared by electrospinning layer-by-layer assembly technology

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2025-01-01 DOI: 10.1016/j.fpsl.2025.101441

Jing Jiang , Zheqi Liu , Ziming Wang, Tingyu Song, Tiantong Lan, Hao Zhang, Jingsheng Liu

{"title":"Physicochemical properties of protein-polysaccharide-polyphenol bilayer composite film prepared by electrospinning layer-by-layer assembly technology","authors":"Jing Jiang , Zheqi Liu , Ziming Wang, Tingyu Song, Tiantong Lan, Hao Zhang, Jingsheng Liu","doi":"10.1016/j.fpsl.2025.101441","DOIUrl":"10.1016/j.fpsl.2025.101441","url":null,"abstract":"<div><div>In this study, zein-wheat gluten composite fiber film (Z-G) and chitosan-gelatin-thymol composite fiber film (CS-GE-T) were physically assembled by electrospinning layer-by-layer assembly technology to prepare zein-wheat gluten / chitosan-gelatin-thymol double-layer composite fiber film (Z-G-C-T). Z-G and CS-GE-T were prepared by electrospinning, By comparing the functional properties of CS-GE-T with different concentrations of thymol, the optimal concentration ratio was selected as the second layer film (CS-GE-T 0.05); the bilayer composite fiber film was prepared by electrospinning layer-by-layer assembly technology. The thermal stability, mechanical properties, water vapor permeability and antibacterial properties of the double-layer composite fiber film are better than those of the single-layer composite fiber film. Its thermal stability was 14.74 % higher than that of the optimal ratio of double protein film, and 4.37 % higher than that of the optimal concentration CS-GE-T. The tensile strength, fracture strain and elastic modulus were increased by 2.07 MPa, 0.20 % and 141.50 MPa, respectively, compared with the optimal ratio of double protein composite fiber film. Through research, it was found that Z-G-C-T can be applied in the field of jujube fruit preservation, extending the shelf life of winter jujube, which provides new ideas for the field of multi-functional green preservation.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"47 ","pages":"Article 101441"},"PeriodicalIF":8.5,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143094534","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

Menthol and organic acid-based hydrophobic deep eutectic solvents as plasticizers in biodegradable poly (lactic acid) films

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2025-01-01 DOI: 10.1016/j.fpsl.2024.101415

Şükran Aşgın Uzun , Adnan Fatih Dağdelen , Ömer Yunus Gümüş , Ayşe Neslihan Dündar , Furkan Türker Sarıcaoğlu

{"title":"Menthol and organic acid-based hydrophobic deep eutectic solvents as plasticizers in biodegradable poly (lactic acid) films","authors":"Şükran Aşgın Uzun , Adnan Fatih Dağdelen , Ömer Yunus Gümüş , Ayşe Neslihan Dündar , Furkan Türker Sarıcaoğlu","doi":"10.1016/j.fpsl.2024.101415","DOIUrl":"10.1016/j.fpsl.2024.101415","url":null,"abstract":"<div><div>This study examined hydrophobic deep eutectic solvents (DESs) as plasticizers for poly (lactic acid) (PLA) films, comparing their performance to plasticizers like epoxidized soybean oil (ESBO) and di(2-ethylhexyl) phthalate (DEHP). DESs were produced by mixing DL-menthol (hydrogen bond acceptor, HBA) with pyruvic acid (Pyr) and levulinic acid (Lev) (hydrogen bond donors, HBD). The densities of DESs were similar to ESBO and DEHP and exhibited low viscosity and shear-thinning behavior. Chemical and thermal analysis revealed successful production of DESs, indicated by lower melting points and hydrogen bond interactions between HBA and HBD. PLA films plasticized with DESs showed varied properties depending on plasticizer concentration. M-Pyr plasticized films had the lowest water uptake and solubility at a 5 % concentration. DESs imparted a yellowish tint to PLA films, with M-Lev showing higher <em>b*</em> values. Light transmission decreased with increasing plasticizer concentration, enhancing UV barrier properties. Adding 20 % M-Pyr and M-Lev to DES plasticized films enhanced their tensile strength by 21.73–80.60 % while reducing elongation at break by 45.94 % and 39.10 %, respectively. DESs also influenced puncture force, deformation, and heat seal ability. Water vapor and oxygen permeabilities of DES-plasticized PLA films were reduced by 50 % and 38.35 % at 20 % plasticizer concentration. FT-IR analysis verified DESs' compatibility with PLA, indicating negligible shifts in characteristic peaks. DESs exhibited low volatility and migration with high antioxidant capacity, making them suitable plasticizers. Menthol-based hydrophobic DESs demonstrated effectiveness as plasticizers for PLA films, improving mechanical and barrier properties while ensuring stability and low volatility.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"47 ","pages":"Article 101415"},"PeriodicalIF":8.5,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143104361","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

pH-sensitive intelligent packaging films from Kodo millet (Paspalum scrobiculatum) starch and gum tragacanth incorporated with beetroot peel extract for monitoring shrimp freshness 由Kodo小米（Paspalum scrobiculatum）淀粉和黄芪胶与甜菜根皮提取物混合制成的ph敏感智能包装薄膜，用于监测虾的新鲜度

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2024-12-01 DOI: 10.1016/j.fpsl.2024.101405

Rahul Thakur , Harshi Singhi , Vedsagar Rajesh Suryavanshi , R. Santhosh , Swarup Roy , Khalid Gul , Srinivas Janaswamy , Kirtiraj K. Gaikwad , Preetam Sarkar

{"title":"pH-sensitive intelligent packaging films from Kodo millet (Paspalum scrobiculatum) starch and gum tragacanth incorporated with beetroot peel extract for monitoring shrimp freshness","authors":"Rahul Thakur , Harshi Singhi , Vedsagar Rajesh Suryavanshi , R. Santhosh , Swarup Roy , Khalid Gul , Srinivas Janaswamy , Kirtiraj K. Gaikwad , Preetam Sarkar","doi":"10.1016/j.fpsl.2024.101405","DOIUrl":"10.1016/j.fpsl.2024.101405","url":null,"abstract":"<div><div>This study aims to develop intelligent pH-sensitive food packaging films based on kodo millet starch (KMS), gum tragacanth (GT), and zinc oxide nanoparticles (ZNP) incorporated with betalain-rich beetroot (<em>Beta vulgaris L</em>.) peel extract (BPE). The physical, mechanical, optical, microstructural, thermal, barrier, and functional properties of films with different BPE concentrations (50, 100, and 200 % of dry matter weight) were studied. The results proved betalain to be the major component in the BPE, which showed significant color change under alkaline conditions. Field emission scanning electron microscopy demonstrated good compatibility among the film constituents. Fourier transform infrared spectroscopy suggested hydrogen bonding interactions between the betalain-BPE and KMS/GT/ZNP-based film matrix. Incorporating the extract at different concentrations enhanced the ultraviolet-visible light barrier, antioxidant properties, and antimicrobial properties. The betalain-rich films showed color variation from pink in an acidic medium to yellow in an alkaline medium. The film with a 200 % concentration of BPE represented the highest color change when exposed to ammonia compared to other films. During the freshness indicator study of shrimp, the total volatile basic nitrogen concentration increased. The film with a 200 % concentration of betalain extract showed visible color changes from pink to pale yellow. Overall, our results suggest that the film containing a 200 % extract concentration can be used as an active pH-responsive packaging in the food industry.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"46 ","pages":"Article 101405"},"PeriodicalIF":8.5,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142743106","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

Carboxymethyl chitosan/peach gum polysaccharide packaging film incorporating Citrus sinensis essential oil effectively enhances the quality preservation of strawberries 含有柑桔精油的羧甲基壳聚糖/桃胶多糖包装膜有效地提高了草莓的品质保鲜效果

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2024-12-01 DOI: 10.1016/j.fpsl.2024.101409

Maolin Liu , Chunjie He , Wendan Chen , Yushu Li , Ningwei Yang , Xuqing Chen , Jing Xue , Xian Wang , Anxiang Lu , Zongda Xu , Xiuhai Zhang , Lei Sun , Hua Liu

{"title":"Carboxymethyl chitosan/peach gum polysaccharide packaging film incorporating Citrus sinensis essential oil effectively enhances the quality preservation of strawberries","authors":"Maolin Liu , Chunjie He , Wendan Chen , Yushu Li , Ningwei Yang , Xuqing Chen , Jing Xue , Xian Wang , Anxiang Lu , Zongda Xu , Xiuhai Zhang , Lei Sun , Hua Liu","doi":"10.1016/j.fpsl.2024.101409","DOIUrl":"10.1016/j.fpsl.2024.101409","url":null,"abstract":"<div><div>Developing food packaging films loaded with plant extracts is a research hotspot. As natural preservatives, essential oils possess potent antibacterial and antioxidant properties. However, films loaded with essential oils face challenges in use for food preservation and flavor perception because of the strong aroma and volatility of components of the oils. In this study, natural, nontoxic <em>Citrus sinensis</em> essential oil (CSEO) was incorporated into blended films composed of carboxymethyl chitosan (CMCS) and peach gum polysaccharide (PGP), and the film properties were characterized. The CMCS/PGP films exhibited favorable performance (e.g., flexibility and antimicrobial activity). Addition of CSEO significantly improved the ultraviolet (UV)-barrier, oxidation resistance, hydrophobicity, and antimicrobial properties of the composite films. CPC1.0 film (containing 50:50 CMCS/PGP [w/w] and 1.0 % CSEO) showed enhanced elongation at break (99.59 ± 1.22 %), UV barrier performance (>85 % at 0.2–0.4 μm), and bactericidal activity (99.12 % for <em>Staphylococcus aureus</em> (<em>S.aureus</em>) and 93.62 % for <em>Escherichia coli</em>(<em>E.col</em>i)) compared with CMCS films. Packaging strawberries in CPC1.0 film maintained TSS (7.10 ± 0.26) and TA (0.77 ± 0.03) of the fruit, particularly flavor, resulting in a shelf-life of 6–8 days at room temperature. In soil, CPC1.0 film degraded by 78.53 % (by weight) in 10 days. This study shows that <em>C. sinensis</em> essential oil-loaded CMCS/PGP film has potential for application in fruit preservation and flavor retention.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"46 ","pages":"Article 101409"},"PeriodicalIF":8.5,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142743110","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