Food Packaging and Shelf Life最新文献_第8页

Identification and health risk assessment of volatile and semi-volatile migrants along with chemical elements in food contact water-borne coating paper 食品接触水性涂料纸中挥发性和半挥发性迁移物以及化学元素的鉴定和健康风险评估

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2024-08-14 DOI: 10.1016/j.fpsl.2024.101337

Qing-Hua Yang , Qin-Bao Lin , Xin-Yu Hua , Jia Liao , Shi-Qiang Lu , Ling-Yan Yan , Hong-Sheng Ma

{"title":"Identification and health risk assessment of volatile and semi-volatile migrants along with chemical elements in food contact water-borne coating paper","authors":"Qing-Hua Yang , Qin-Bao Lin , Xin-Yu Hua , Jia Liao , Shi-Qiang Lu , Ling-Yan Yan , Hong-Sheng Ma","doi":"10.1016/j.fpsl.2024.101337","DOIUrl":"10.1016/j.fpsl.2024.101337","url":null,"abstract":"<div>Water-borne coating paper, with its food contact potential, raises concerns due to unknown contaminants. Herein, the presence and migration of volatile and semi-volatile compounds, along with chemical elements from two water-borne coating paperboards were investigated using 4 % acetic acid, 50 % ethanol, and 95 % ethanol, while also evaluating associated health risks. The results showed that the overall migration to 95 % ethanol from both papers indicated the non-compliance with the reference limit of 10 mg/dm2. Utilizing an optimized direct immersion-solid-phase microextraction coupled to gas chromatography-mass spectrometry method, a total of 66 migrants were identified, among which 16 and 7 were classified as Cramer Ⅲ and Cramer Ⅱ, respectively, linked to coating and paper raw materials. Additionally, 28 chemical elements released from papers were analysed using inductively coupled plasma mass spectrometry, where higher levels of elements (i.e., Na, K) were observed in the migration of 4 % acetic acid, potentially from additives or raw materials used in papermaking processes. More importantly, health risk assessment based on the Threshold of Toxicological Concern approach or worst-case dietary intake assumption indicated that, the estimated daily intake of most migrants and chemical elements through human exposure fell below toxicological reference values. However, certain migrants (e.g., 2-ethylhexyl acrylate, methyl benzoate, phenanthrene, and longifolene) exhibited concerning migration levels in 50 % ethanol and 95 % ethanol that exceed their safety thresholds and may pose health risks. Overall, understanding the migration and potential risk of migrants are imperative for ensuring the safety of using commercially available water-borne coating paper in food contact applications.</div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"45 ","pages":"Article 101337"},"PeriodicalIF":8.5,"publicationDate":"2024-08-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141985778","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

Intelligent multi-colorimetric cellulose acetate/cobalt-based metal-organic framework antibacterial film and its application to pork preservation 智能多比色醋酸纤维素/钴基金属有机框架抗菌膜及其在猪肉保鲜中的应用

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2024-08-08 DOI: 10.1016/j.fpsl.2024.101339

Qianlan Tao , Yewen Xiao , Xuan Hu , Huaiting Pang , Feng Xiao , Linlin Li , Minmin Chen , Hualin Wang

{"title":"Intelligent multi-colorimetric cellulose acetate/cobalt-based metal-organic framework antibacterial film and its application to pork preservation","authors":"Qianlan Tao , Yewen Xiao , Xuan Hu , Huaiting Pang , Feng Xiao , Linlin Li , Minmin Chen , Hualin Wang","doi":"10.1016/j.fpsl.2024.101339","DOIUrl":"10.1016/j.fpsl.2024.101339","url":null,"abstract":"<div>Nowadays, it is of high desirable to develop active smart films for food freshness monitoring in real time and protection. Herein, cellulose acetate (CA) matrix was incorporated with cobalt-based metal-organic framework (Co-MOF) to develop an active multi-colorimetric CA/Co-MOF film. The Co-MOF was of cubic structure, which was hydrogen-bonded with CA matrix with good dispersion. In addition to the outstanding UV-blocking capacity, the presence of Co-MOF enhanced the film′s strength, thermal stability, and barrier. Interestingly, the films of CA/Co-MOF were sensitive to ethanol (EtOH), NH3 and NH3-H2S with visual color changes. Among them, the color changes towards EtOH and NH3 were reversible, while towards NH3-H2S was irreversible. Furthermore, the films had good antibacterial activity. In practical application scenarios, the target film of CA/Co-MOF20 can monitor the pork freshness and extend its shelf-life by ∼100 % at 25 ℃, suggesting its good perspective in freshness monitoring and protection. This study will provide a new strategy for development of active multi-colorimetric film for food packaging.</div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"45 ","pages":"Article 101339"},"PeriodicalIF":8.5,"publicationDate":"2024-08-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141947010","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 of cinnamon essential oil-loaded core-shell nano film for the preservation of chilled flesh foods 开发用于冷藏肉类食品保鲜的肉桂精油芯壳纳米薄膜

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2024-08-08 DOI: 10.1016/j.fpsl.2024.101310

Hong-jia Xiang , Jia-hui Liao , Yan-Tian Tang , Peng Wen , Hong Wang

{"title":"Development of cinnamon essential oil-loaded core-shell nano film for the preservation of chilled flesh foods","authors":"Hong-jia Xiang , Jia-hui Liao , Yan-Tian Tang , Peng Wen , Hong Wang","doi":"10.1016/j.fpsl.2024.101310","DOIUrl":"10.1016/j.fpsl.2024.101310","url":null,"abstract":"<div>To extend the shelf-life of chilled flesh foods, an antimicrobial packaging incorporated with cinnamon essential oil (CEO) was developed by emulsion electrospinning using polyvinyl alcohol (PVA) and zein. The CEO demonstrated an encapsulation efficiency and loading capacity of 87.42 % and 13.83 %, respectively. Electron microscopy and Fourier transform infrared spectra confirmed the successful encapsulation of CEO in the core part of nanofiber with a diameter on average of 976.12 nm. Furthermore, the results of antimicrobial studies showed that the inhibition zones of nano film against E. coli, S. aureus, P. fluorescens, and L. monocytogenes were 8.41, 26.77, 18.93, and 36.24 mm, respectively, and the non-contact inhibition rates were 100 %. Preservation studies revealed that the nano film could effectively extend shelf life of the pork loin and shrimp to 10 and 6 days, along with the released contents of CEO being 90.9 % and 80.4 %, respectively. Therefore, the nano film exhibits a potential application for the preservation of chilled flesh foods.</div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"45 ","pages":"Article 101310"},"PeriodicalIF":8.5,"publicationDate":"2024-08-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141947011","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 of a coating material composed of sodium alginate and kiwifruit seed essential oil to enhance persimmon fruit quality using a novel partial coating technique 利用新型局部包衣技术开发由海藻酸钠和猕猴桃籽精油组成的包衣材料，以提高柿子的品质

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2024-08-05 DOI: 10.1016/j.fpsl.2024.101331

Mohammad Hamayoon Wardak , Francis Ngwane Nkede , Tran Thi Van , Fanze Meng , Yan Xirui , Jakia Sultana Jothi , Fumina Tanaka , Fumihiko Tanaka

{"title":"Development of a coating material composed of sodium alginate and kiwifruit seed essential oil to enhance persimmon fruit quality using a novel partial coating technique","authors":"Mohammad Hamayoon Wardak , Francis Ngwane Nkede , Tran Thi Van , Fanze Meng , Yan Xirui , Jakia Sultana Jothi , Fumina Tanaka , Fumihiko Tanaka","doi":"10.1016/j.fpsl.2024.101331","DOIUrl":"10.1016/j.fpsl.2024.101331","url":null,"abstract":"<div>We developed edible films composed of sodium alginate (SA) and varying concentrations of kiwifruit seed essential oil (KSO) (10 %, 30 %, and 50 % v/w SA) and extensively characterized. Gas chromatography-mass spectrometry/mass spectrometry revealed that cyclotene, valencene, and camphene are the major components of KSO. Film’s physiochemical parameters revealed that KSO increased the solution’s viscosity from 4.8 to 6.0 cp, and the film’s opacity from 4.2 to 10.6 mm-1, while also enhancing thermal stability and elongation at break. Fourier-transform infrared spectroscopy and scanning electron microscopy confirmed the induction of KSO into SA. Water contact angle, moisture content, and water vapor permeability results indicated that KSO30 was more hydrophobic than control, KSO10 and KSO50, identifying KSO30 the optimal composition. The final treatments to evaluate partial (P) and full (F) coating on persimmon fruits were uncoated (control), SA, and KSO30. Results indicated that KSO30 was effective in reducing the weight loss and maintaining the firmness and respiration rate compared to the control and SA. Although no significant differences in the respiration rate, firmness, color, or TSS were observed between partially and fully coated persimmons, full coating was more effective in retaining weight loss and pH. At the final day of storage, KSO30 had 5.1 % weight loss and a pH of 6.3, while control fruits had 6.8 % weight loss and a pH of 6.1. Therefore, incorporating SA with KSO is a promising coating material for prolonging the shelf-life of persimmon fruit, and partial coating could be a more economical and viable alternative to full coating.</div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"45 ","pages":"Article 101331"},"PeriodicalIF":8.5,"publicationDate":"2024-08-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141947014","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

Bilayer pH-sensitive colorimetric indicator films based on chitosan/purple carrot extract and gellan gum/Mg-carbon dots for visual monitoring of pork freshness 基于壳聚糖/紫胡萝卜提取物和结冷胶/镁碳点的双层 pH 值感光比色指示膜，用于目测猪肉新鲜度

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2024-08-05 DOI: 10.1016/j.fpsl.2024.101336

Tiantian Liu , Longwei Jiang , Yanyan Wang , Mei Li , Ziao Li , Yingzhu Liu

{"title":"Bilayer pH-sensitive colorimetric indicator films based on chitosan/purple carrot extract and gellan gum/Mg-carbon dots for visual monitoring of pork freshness","authors":"Tiantian Liu , Longwei Jiang , Yanyan Wang , Mei Li , Ziao Li , Yingzhu Liu","doi":"10.1016/j.fpsl.2024.101336","DOIUrl":"10.1016/j.fpsl.2024.101336","url":null,"abstract":"<div>A pH-sensitive colorimetric bilayer film was constructed on the basis of layer-by-layer self-assembly, with chitosan (CS)-loaded purple carrot anthocyanin (PCA) as the inner indicator layer and gellan gum (GG)-loaded Mg-doped carbon dots (Mg-CDs) as the protective outer layer. X-ray diffraction and scanning electron microscopy analyses confirmed the successful preparation of the bilayer film and the incorporation of Mg-CDs. Fourier transform infrared spectroscopy indicated that the Mg-CDs formed hydrogen bonds with the film matrix. Thermogravimetric analysis revealed that the Mg-CDs improved the thermal stability of the double-layer films. Moreover, the addition of 7 wt% Mg-CDs increased the water vapor permeability, oxygen permeability, and tensile strength of the films by 0.94-, 0.79-, and 3.18-fold, respectively. The antioxidant and antimicrobial activities of the films were significantly enhanced by including Mg-CDs as the active agents. Illumination experiments revealed that the relative color change (S values) increased by only 2.76 % and 4.69 % after the addition of 7 wt% Mg-CDs to the GG -Mg-CDs layer after 21 days of visible light and 72 h of UV light exposure, respectively. These bilayer films containing PCA and Mg-CDs exhibit good pH color responsiveness and biosafety. The C-P/G-7 %CD film had the best overall performance and can effectively reflect pork freshness during storage. Therefore, this research has great potential for developing a double-layer film for monitoring meat quality changes in intelligent food packaging.</div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"45 ","pages":"Article 101336"},"PeriodicalIF":8.5,"publicationDate":"2024-08-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141946958","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

Food packaging for ripening and preserving banana based on ethylene-loaded nanofiber films deposited with nanosized cyclodextrin metal-organic frameworks and TiO2 nanoparticles 基于沉积有纳米环糊精金属有机框架和 TiO2 纳米粒子的乙烯负载纳米纤维薄膜的香蕉催熟和防腐食品包装

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2024-08-03 DOI: 10.1016/j.fpsl.2024.101332

Zeyu Qin , Qinbo Jiang , Meiyu Chen , Jiawen Li , Hui Zhang

{"title":"Food packaging for ripening and preserving banana based on ethylene-loaded nanofiber films deposited with nanosized cyclodextrin metal-organic frameworks and TiO2 nanoparticles","authors":"Zeyu Qin , Qinbo Jiang , Meiyu Chen , Jiawen Li , Hui Zhang","doi":"10.1016/j.fpsl.2024.101332","DOIUrl":"10.1016/j.fpsl.2024.101332","url":null,"abstract":"<div>In this paper, we designed a food packaging which could not only accelerate the postharvest ripening of banana, but also prolong the shelf life of banana. First, we prepared polycaprolactone (PCL) nanofibers deposited with nanosized γ-cyclodextrin metal-organic frameworks (CD-MOFs) and TiO2 nanoparticles (TiO2 @CD-MOF@PCL), CD-MOFs were used to encapsulate ethylene, and TiO2 nanoparticles were used to degrade ethylene. The ethylene adsorption capacity of nanosized CD-MOF was evaluated, and results showed that the isosteric enthalpy of adsorption (ΔHads) was −41.58 kJ/mol. The ethylene pressure, as the critical factor, led to ethylene loading content reaching 1.46 % by 1.6 MPa pressure, 25 °C temperature, 24 h encapsulation time, and 10 min electrospraying time. The releasing behavior of ethylene was affected by humidity and temperature, and under 90 % RH and 20 °C, 92.12 % ethylene was released on the 3th day. The photooxidation degradation experiment proved that as the TiO2 nanoparticle loading content increased from 1 % to 3 %, the photooxidation degradation activity increased. The degradation rate of ethylene was improved as ethylene concentration increased. In addition, E @ TiO2 @CD-MOF@PCL (E represents ethylene) nanofiber film was proved that it could shorten ripening period of banana by releasing ethylene. After being irradiated by ultraviolet, shelf life of banana was prolonged by degrading ethylene.</div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"45 ","pages":"Article 101332"},"PeriodicalIF":8.5,"publicationDate":"2024-08-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141947012","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

Changes in raspberry sensory quality after harvest as affected by CO2 atmospheres 树莓采收后感官质量受二氧化碳气氛影响的变化

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2024-08-01 DOI: 10.1016/j.fpsl.2024.101335

Mohd Rezaul Islam , Elizabeth J. Mitcham

{"title":"Changes in raspberry sensory quality after harvest as affected by CO2 atmospheres","authors":"Mohd Rezaul Islam , Elizabeth J. Mitcham","doi":"10.1016/j.fpsl.2024.101335","DOIUrl":"10.1016/j.fpsl.2024.101335","url":null,"abstract":"<div>CO2 atmospheres have the potential to influence raspberry (Rubus idaeus L.) sensory quality after harvest. Our study determined the optimal postharvest atmosphere to extend shelf life without negatively impacting sensory quality. Raspberry fruit were stored at 5 ℃ in 15, 8, 5 or 0.03 kPa CO2 in combination with 6, 13, 16 or 21 kPa O2, respectively. A trained sensory panel conducted a descriptive sensory evaluation of the raspberry fruit after 5, 10, and 13 d of storage. Raspberries stored in 15 kPa CO2 with 6 kPa O2 (15 kPa) atmosphere followed by that in 8 kPa CO2 with 13 kPa O2 (8 kPa) atmosphere had higher firmness than that in 5 kPa CO2 with 16 kPa O2 (5 kPa) and 0.03 kPa CO2 with 21 kPa O2 (0.03 kPa) atmosphere. Panelists found that raspberries stored in 8 kPa and 15 kPa CO2 atmosphere had the least off-flavor and highest tartness. Raspberries stored in 8 kPa scored highest in raspberry flavor with substantial juiciness and sweetness scores. The fermentative volatiles acetaldehyde and ethanol were higher in raspberries stored in 15 kPa despite the low off-flavor scores, while most other raspberry volatiles decreased with increasing CO2 concentration, including flavor-related volatiles α-ionone, α-terpineol, limonene and linalool. After 10 d, the quality of raspberries stored in 0.03 kPa or 5 kPa atmosphere had degraded considerably. While 15 kPa atmosphere prolonged shelf life the longest, 8 kPa atmosphere prolonged shelf life to 10 d while maintaining sensory quality and was the best overall atmosphere.</div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"45 ","pages":"Article 101335"},"PeriodicalIF":8.5,"publicationDate":"2024-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2214289424001005/pdfft?md5=f5ce180b9bd9a34a96678eec869ed1da&pid=1-s2.0-S2214289424001005-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141947013","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

Safety assessment of silicone molds for food use: A comprehensive analysis of migration patterns and volatile compound release in European markets 食品用硅胶模具的安全评估：全面分析欧洲市场的迁移模式和挥发性化合物释放情况

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2024-08-01 DOI: 10.1016/j.fpsl.2024.101334

Magdalena Wrona , Lucía Aparicio , Valeria Alloca , Raquel Becerril , Cristina Nerín , Esther Asensio

{"title":"Safety assessment of silicone molds for food use: A comprehensive analysis of migration patterns and volatile compound release in European markets","authors":"Magdalena Wrona , Lucía Aparicio , Valeria Alloca , Raquel Becerril , Cristina Nerín , Esther Asensio","doi":"10.1016/j.fpsl.2024.101334","DOIUrl":"10.1016/j.fpsl.2024.101334","url":null,"abstract":"<div>Silicones can contain oligomers known as siloxanes, which are either by-products of the polymerization process or arise from chemical reactions during processing. They may also have both intentionally and non-intentionally added substances, making it crucial to verify that silicone molds are safe and appropriate for food use. In this study 44 silicone molds available in the market from different European countries were studied. Triple sequential migration assays at 100 ºC for 8 h each using food simulants (3 % acetic acid, 20 % ethanol, and 50 % ethanol) were conducted. Some samples were also tested 4 h at 100 ºC. Global migration assessments were only conducted on turbid samples, while qualitative and quantitative analyses of volatile compounds were performed using solid phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS) in total immersion mode. During the screening analysis of samples of 50 % ethanol at 100 ºC for 8 h a total of 112 different volatile compounds were tentatively identified by MS spectra and quantitatively estimated (LODs = 0.00005–0.014 mg/kg). However, there was no observable migration in the case of 3 % acetic acid and 20 % ethanol. All samples comply with the legislation (Royal Decree 847/2011) in the case of siloxanes. Some samples exceeded specific migration limits for volatile compounds other than siloxanes after third migration in 50 % EtOH at 100 ºC for 8 h.</div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"45 ","pages":"Article 101334"},"PeriodicalIF":8.5,"publicationDate":"2024-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2214289424000991/pdfft?md5=bb7c8feb8167d7c3b2cfd6a118a080b7&pid=1-s2.0-S2214289424000991-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141947017","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

Synergistic effect of iron-based metal-organic framework hybridized with carbon quantum dots in agar/gelatin films for fruit preservation 用于水果保鲜的琼脂/明胶薄膜中铁基金属有机框架与碳量子点杂化的协同效应

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2024-07-31 DOI: 10.1016/j.fpsl.2024.101330

Zohreh Riahi , Ajahar Khan , Jong-Whan Rhim , Gye Hwa Shin , Jun Tae Kim

{"title":"Synergistic effect of iron-based metal-organic framework hybridized with carbon quantum dots in agar/gelatin films for fruit preservation","authors":"Zohreh Riahi , Ajahar Khan , Jong-Whan Rhim , Gye Hwa Shin , Jun Tae Kim","doi":"10.1016/j.fpsl.2024.101330","DOIUrl":"10.1016/j.fpsl.2024.101330","url":null,"abstract":"<div>A novel hybrid nanostructure was synthesized by functionalizing an iron-based metal-organic framework (MOF) with carbon quantum dots (CD@MOF). The developed CD@MOF had an octahedral crystal structure and exhibited favorable antioxidant, antifungal, and antibacterial activities. MOF and CD@MOF particles are incorporated into agar/gelatin (Agar/Gel) blend polymers. The compatibility and dispersion of CD@MOF in the polymer were confirmed through FTIR, XPS, and SEM analysis. The conjugation of MOF with CDs enriched in active edges resulted in superb antioxidant (71.9 % DPPH and 100 % ABTS) and antibacterial activities. The addition of CD@MOF increased the tensile strength and gas (water vapor and oxygen) barrier and UV barrier (100 % UV blocking) properties of the film. In addition, tomato fruits were packaged with fabricated films and stored at 4 ℃ for 24 days, and quality changes were investigated. The experimental outcomes indicated the effective preservation performance of the Agar/Gel/CD@MOF films on packaged tomatoes.</div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"45 ","pages":"Article 101330"},"PeriodicalIF":8.5,"publicationDate":"2024-07-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141946941","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-assembled Chitosan/Polyvinyl alcohol hydrogel film incorporated with TiO2 with excellent stability, mechanical and antibacterial properties for the preservation of chilled pork 加入 TiO2 的壳聚糖/聚乙烯醇自组装水凝胶膜具有优异的稳定性、机械性能和抗菌性能，可用于冷藏猪肉的保鲜

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2024-07-30 DOI: 10.1016/j.fpsl.2024.101328

Debao Wang , Juan Chen , Xiangyuan Wen , Simin Fan , Chaoqiao Zhu , Xin Li , Fei Fang , Wei Yang , Wenchun Fan , Dequan Zhang , Chengli Hou

{"title":"Self-assembled Chitosan/Polyvinyl alcohol hydrogel film incorporated with TiO2 with excellent stability, mechanical and antibacterial properties for the preservation of chilled pork","authors":"Debao Wang , Juan Chen , Xiangyuan Wen , Simin Fan , Chaoqiao Zhu , Xin Li , Fei Fang , Wei Yang , Wenchun Fan , Dequan Zhang , Chengli Hou","doi":"10.1016/j.fpsl.2024.101328","DOIUrl":"10.1016/j.fpsl.2024.101328","url":null,"abstract":"<div>The antibacterial active packaging's highly effective bacteriostatic property is essential for extending the shelf life of chilled meat. The present study fabricated an antibacterial hydrogel film by utilizing chitosan (CS) and polyvinyl alcohol (PVA) as the substrate supplemented with TiO2. The SEM results revealed that the PVA/CS hydrogel film, cross-linked with citric acid as a cross-linking agent, exhibited smooth surface and consistently cross-sectional morphology. The FTIR analysis revealed that the incorporation of TiO2 resulted in a reduction in the cross-linking effect of CS and PVA, as well as a decrease in the film's break elongation. The incorporation of 0.20 % TiO2, however, significantly enhanced the tensile strength, water barrier property, water absorption capacity, and thermal stability of the film. The 0.20 %TiO2/PVA/CS composite exhibited significant antibacterial activity against Pseudomonas and Acinetobacter putrefaction in chilled pork meat, as demonstrated by in vitro experiments. The preservation experiment demonstrated a synergistic antibacterial effect between CS and TiO2, leading to a significant reduction in microbial growth during storage. The addition also enhanced the water retention properties of meat and effectively extended the shelf life of pork to 15 d. The findings indicate that the TiO2/PVA/CS demonstrates significant potential for application as an innovative packaging material.</div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"45 ","pages":"Article 101328"},"PeriodicalIF":8.5,"publicationDate":"2024-07-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141947016","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