Food Packaging and Shelf Life最新文献

{"title":"Preparation of MoS2 modified with carbon quantum dots and its application to extremely high oxygen-barrier nanocomposite films for packaging","authors":"Jamilur R. Ansari ,&nbsp;Kitae Park ,&nbsp;Kambiz Sadeghi ,&nbsp;Jongchul Seo","doi":"10.1016/j.fpsl.2025.101504","DOIUrl":"10.1016/j.fpsl.2025.101504","url":null,"abstract":"<div><div>Polyvinyl alcohol (PVA), a biodegradable polymer, has attracted considerable interest in the food packaging industry. However, the efficacy of PVA films as food packaging materials is limited owing to their inherently highlight transmittance, hydrophilicity, and solubility in water. Emerging two-dimensional materials, particularly transition metal dichalcogenides, exhibit significant potential in enhancing the mechanical, thermal, optical, ultraviolet-blocking, and oxygen barrier properties of polymer-based nanocomposites. In this study, few-layered water-dispersible MoS₂ nanosheets were synthesized via ultrasonic mixing and liquid exfoliation and integrated with Ag-doped nitrogen-functionalized carbon quantum dots (Ag-NCQDs), referred to as MoS₂-Ag-NCQDs. Incorporating only 1 wt% of MoS₂-Ag-NCQDs into a PVA matrix resulted in notable improvements in crystallinity, thermal stability, and oxygen barrier properties. The improved crystallinity of the polymer matrix constrained the gas molecule mobility by increasing diffusion pathways and lowering the permeation rates. Notably, the incorporation of MoS₂-Ag-NCQD nanomaterials significantly enhanced the oxygen barrier performance, yielding a 99.8 % reduction in the oxygen transmission rate with that of pure PVA films. This remarkable improvement is attributed to the enhanced crystallinity, high aspect ratio, and superior exfoliation of the MoS₂ nanosheets, which facilitate effective interactions with gas molecules and impede their movement. Furthermore, the PVA/MoS₂-Ag-NCQDs nanocomposite films significantly improved ginger's preservation and nutritional integrity, thereby extending its shelf life. This study highlights the potential of MoS₂-Ag-NCQD nanomaterials for improving oxygen barrier performance, advancing pharmaceutical applications, and enhancing ultraviolet shielding when used in food packaging systems.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"49 ","pages":"Article 101504"},"PeriodicalIF":8.5,"publicationDate":"2025-04-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143868672","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":"Active packaging containing natural antimicrobials as a potential and innovative technology to extend shelf-life of fish products – A review","authors":"Paul G. Kamau ,&nbsp;M.C. Cruz-Romero ,&nbsp;P.C. Alzate ,&nbsp;M.A. Morris ,&nbsp;J.P. Kerry","doi":"10.1016/j.fpsl.2025.101500","DOIUrl":"10.1016/j.fpsl.2025.101500","url":null,"abstract":"<div><div>The spoilage of fish and seafood is a major problem in all categories in the food sector, with 50 % of the 8.2 million tonnes of marketable fish caught within the EU each year being wasted. Apart from the material linked to quota restriction issues, this waste is largely due to inefficiencies in processing and packaging. Optimal packaging materials and systems, combined with cold storage, are critical to preserving seafood quality. While conventional packaging has proven its worth over the past decades, it now faces modern challenges such as requirements for longer shelf-life, consumer demand for ready-to-eat products, logistical issues pertaining to extended distribution cold-chains and environmental issues with plastic waste. To collectively address these challenges, there is growing interest in active packaging systems that contain natural antimicrobials (NAM) such as chitosan, organic acids, essential oils, etc. NAM are food-safe, clean label, sustainable and have a broad spectrum of antimicrobial activity against both Gram-positive and Gram-negative microbes. As part of hurdle technology, synergistic NAM combinations can potentially be used in antimicrobial-active packaging materials (AAPM) to extend the shelf-life of fish products, reduce waste and improve sustainability. This review highlights the importance of innovative packaging solutions to combat fish spoilage, focusing on the potential usage of NAM in active packaging materials and packaging systems.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"49 ","pages":"Article 101500"},"PeriodicalIF":8.5,"publicationDate":"2025-04-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143855843","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":"Rapid production of zein/polyethylene oxide film containing dihydroquercetin by green solution blow spinning for yellowfin tuna preservation","authors":"Hui Sun ,&nbsp;Liming Zhang ,&nbsp;Qinghe Yin ,&nbsp;Tao Yang ,&nbsp;Kai Wang ,&nbsp;Haohao Shi ,&nbsp;Jiamei Wang ,&nbsp;Guanghua Xia ,&nbsp;Yongqiang Zhao ,&nbsp;Gang Yu","doi":"10.1016/j.fpsl.2025.101503","DOIUrl":"10.1016/j.fpsl.2025.101503","url":null,"abstract":"<div><div>Despite numerous commercial and governmental initiatives, food spoilage and plastic packaging contamination persistently affect human health and the global economy significantly. In this study, a novel zein/polyethylene oxide/dihydroquercetin nanofiber film was developed using a green solution blow spinning (SBS) technique and applied to the preservation of yellowfin tuna. The resulting nanofibrous film demonstrated excellent antimicrobial activity, along with strong antioxidant and UV-blocking properties. Additionally, it exhibited biodegradability, aligning with the growing demand for environmentally sustainable packaging solutions. Moreover, zein and dihydroquercetin improved the thermal stability of the film, presumably via hydrogen bonds and various interactions. FTIR and XRD analyses validated the presence of hydrogen bonds and showed great compatibility among the components. TGA showed that the maximum thermal degradation temperature (T_max, ranging from 333.2 to 342.6 ℃) was elevated for ZPD films in comparison to ZP film. Additionally, SEM and XRD assessments further illustrated the film's structural integrity and enhanced thermal stability. The effectiveness of the film in extending the shelf life of tuna was evaluated by monitoring key quality indicators, including total volatile basic nitrogen (TVB-N), thiobarbituric acid reactive substances (TBARS), and total viable count (TVC). The results showed that the nanofibrous film treatment decreased the levels of TVB-N, TBARS, and TVC, significantly slowing the deterioration of fish freshness and maintaining its quality for up to 8 days when stored at 4 ℃. The study offers a viable approach for improving food safety, prolonging shelf life, and reducing the environmental effects of traditional plastic packaging.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"49 ","pages":"Article 101503"},"PeriodicalIF":8.5,"publicationDate":"2025-04-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143850263","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 oxygen scavenging packaging with trans-polyoctenamer rubber to enhance the shelf life of walnuts","authors":"Gracia López-Carballo ,&nbsp;Pedro Vázquez ,&nbsp;Florian Schwager ,&nbsp;Alejandro Aragón-Gutierrez ,&nbsp;Jose M. Alonso ,&nbsp;Carol López-de-Dicastillo ,&nbsp;Pilar Hernández-Muñoz ,&nbsp;Rafael Gavara","doi":"10.1016/j.fpsl.2025.101505","DOIUrl":"10.1016/j.fpsl.2025.101505","url":null,"abstract":"<div><div>Given the susceptibility of certain foods to oxidative deterioration, particularly shelled nuts, food science and technology seeks methods to mitigate these processes and extend products’ shelf life. Among the emerging technological approaches, active packaging systems, such as oxygen scavengers, have gained increasing attention. In this study, flexible multilayer structures incorporating two different concentrations (10 and 20 % w/w) of a novel oxygen scavenging polymer—trans-polyoctenamer rubber, TOR—were developed. Since TOR releases volatile compounds after its reaction with oxygen, the developed multilayer structure incorporates the oxygen-scavenging element in one layer sandwiched between layers with volatile-trapping agents (zinc ricinoleate and silica), and shielded by an ethylene–vinyl alcohol copolymer (EVOH) layer acting as an oxygen barrier. The final ten-layer structure films, fabricated by coextrusion lamination under pre-industrial conditions, exhibited good transparency, mechanical strength, excellent barrier properties against oxygen and water vapour (0.61 cc/m² day at 23 °C and 3.18 g/m² day at 38 °C, respectively), and effective oxygen retention capacity (8.0 and 15.2 mL/g for 10 % and 20 % TOR, respectively). These films were applied in the modified atmosphere packaging of walnuts, reducing the headspace oxygen concentration from 3 % to below 0.1 % compared to a similar passive ten-layer structure. The quality evolution of the packaged walnuts was monitored through peroxide index analysis and accumulation of volatile compounds in the bag headspace associated with rancidity and a sensory test. Both parameters indicated that the scavenger improved walnut stability after two months of storage. The sensory test also revealed significant differences between samples. The results demonstrated that the newly developed scavenging structures can effectively enhance the stability of oxygen-sensitive foods.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"49 ","pages":"Article 101505"},"PeriodicalIF":8.5,"publicationDate":"2025-04-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143845043","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 PLA-based bilayer nanofibers containing ZIF (zeolitic imidazolate framework)-67 nanoparticles for active food packaging applications in citrus preservation","authors":"Elif Atay ,&nbsp;Aylin Altan ,&nbsp;Mattia Pierpaoli","doi":"10.1016/j.fpsl.2025.101499","DOIUrl":"10.1016/j.fpsl.2025.101499","url":null,"abstract":"<div><div>In this study, antimicrobial monolayer and bilayer nanofibers were developed from poly(lactic acid) (PLA) by incorporating zeolitic imidazolate framework-67 (ZIF-67) nanoparticles via electrospinning for active food packaging. ZIF-67 nanoparticles were synthesized under varying conditions, and their physicochemical properties were thoroughly characterized. Active monolayer PLA nanofibers were produced by directly electrospinning a PLA solution containing ZIF-67 nanoparticles, while bilayer fibers were formed by electrospinning ZIF-67 onto the surfaces of pure PLA nanofibers. The diameter and surface porosity of the fibers were affected by both the concentration of PLA and the content of ZIF-67 nanoparticles. Incorporation of ZIF-67 nanoparticles increased the tensile strength of monolayer and bilayer fibrous films by 3 and 4.5-fold, respectively, compared to pure PLA fibrous films, while slightly reducing their elongation at break. The composite bilayer films showed a controlled release of cobalt ions at pH 7.5 over 12 days. ZIF-67-loaded PLA nanofibers produced by two methods exhibited enhanced antimicrobial effects against <em>Escherichia coli</em> and <em>Staphylococcus aureus</em> compared to pure PLA. Citrus fruits coated with monolayer and bilayer PLA nanofibers had significantly lower weight losses of 1.18 % and 3.20 %, respectively, in comparison with uncoated citrus fruits, which reached 15.09 % after 20 days of storage at 25 °C. ZIF-67-loaded PLA fibrous films preserved color, reduced weight loss and delayed the decrease in firmness, and prevented mold growth on the surface over 20 days storage at 25 °C. These results demonstrate the potential of ZIF-67-loaded PLA nanofibers for active food packaging applications with good antimicrobial effects.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"49 ","pages":"Article 101499"},"PeriodicalIF":8.5,"publicationDate":"2025-04-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143834256","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":"Biocompatible starch based smart active packaging film engineered with a novel CuNa-MOF colorimetric ammonia sensing agent based on crystal-to-crystal transformation","authors":"Xiaoyu Xu ,&nbsp;Kangqi Huang ,&nbsp;Danfeng He ,&nbsp;Bin Huang ,&nbsp;Qun Tang ,&nbsp;Heping Li ,&nbsp;Zhiming Zou","doi":"10.1016/j.fpsl.2025.101498","DOIUrl":"10.1016/j.fpsl.2025.101498","url":null,"abstract":"<div><div>Colorimetric ammonia-sensing smart packaging materials that enables real-time visual detection of food freshness play an important role in ensuring food safety. This work involved the construction of a novel Cu/Na-metal organic framework (CuNa-MOF) colorimetric ammonia sensing agent and its subsequent exploitation as functional reinforcing filler of potato starch (PS) substrate to boost the fabrication of high-performance smart packaging materials. Based on single crystal data analysis, a new mechanism of crystal-to-crystal phase transformation was proposed for the colorimetric ammonia-sensing action of CuNa-MOF. This new mechanism involved only minor changes in CuNa-MOF crystal structure (with the coordinated water replaced by ammonia), indicating its unique structural integrity and stability, thus contributing to superior ammonia sensing ability. The results also demonstrated that the introduction of CuNa-MOF (2–6 wt%) within PS substrate resulted in the formation of compatible and tight nanocomposite films. When the content of CuNa-MOF increased from 0 to 6 wt%, the tensile strength, water vapor barrier, and oxygen barrier capability was respectively increased by 11.6 %, 16.4 %, and 18.2 %, and the UV-shielding efficacy was increased from 36.8 % to 96.1 %. Furthermore, the fabricated PS/CuNa-MOF film presented good biocompatibility and long-term colour stability, while combining remarkable colour-changing ammonia sensing function with high antibacterial efficiency (100 %) against <em>Escherichia coli</em> and <em>Staphylococcus aureus</em>. Additionally, the PS/CuNa-MOF film allowed for real-time visual monitoring of prawn freshness decay by discernible coloration changes. This work offers a new strategy in the design of high-performance colorimetric ammonia-sensing materials for smart packaging application.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"49 ","pages":"Article 101498"},"PeriodicalIF":8.5,"publicationDate":"2025-04-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143829422","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":"Bacterial cellulose containing antimicrobial agent from expired drinks as sustainable food absorbent pad","authors":"Maziah Supian ,&nbsp;Noranida Radzuan ,&nbsp;Mohamad Yusof Maskat ,&nbsp;Salma Mohamad Yusop ,&nbsp;Abdulah Amru Indera Luthfi ,&nbsp;Norzam Edziani Che Hussin ,&nbsp;Munira Zainal Abidin ,&nbsp;Nurul Aqilah Mohd Zaini","doi":"10.1016/j.fpsl.2025.101497","DOIUrl":"10.1016/j.fpsl.2025.101497","url":null,"abstract":"<div><div>202 use of commercial food absorbent pads (CFP) to keep meat and poultry fresh by absorbing liquids is insufficient as microorganisms can still grow and cause food spoilage. Furthermore, CFP are made from non-biodegradable materials, which can be replaced with bacterial cellulose (BC) produced using expired drinks. Using expired drinks as a fermentation medium can reduce waste and provide an eco-friendly option to produce BC. BC has unique properties such as high water holding capacity (WHC), high tensile strength, biodegradability, and high fibre content, making it suitable as an absorbent pad for food applications. The objective of this study was to evaluate the potential of BC produced from expired drinks that were incorporated with potassium sorbate, an antimicrobial agent as active food packaging (BCPS). Physicochemical aspect such as surface morphology, biodegradability, WHC and antimicrobial properties were evaluated. Next, a shelf-life study on chicken cuts during refrigerated storage (4ºC) was conducted. Result of antimicrobial test shows positive results against selected pathogens such as <em>E. coli, S. aureus,</em> and <em>S. Typhimurium</em>. Up to 38 % of BCPS have degraded compared to only 5 % CFP after 29 days buried in soil, suggesting its biodegradable properties. A 14-day shelf-life study showed chicken cuts packaged with BCPS showed a longer estimated shelf-life of 11 days for both microbial and yeast growth compared to 2 and 6 days for CFP, respectively. To conclude, active BC packaging with antimicrobial properties was proven to extend shelf-life period of chicken cuts compared to CFP with the potential to be commercialized.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"49 ","pages":"Article 101497"},"PeriodicalIF":8.5,"publicationDate":"2025-04-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143823998","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":"Ethylene vinyl alcohol/calcium peroxide composite films for antibacterial packaging applications","authors":"Won Heo ,&nbsp;Hojun Shin ,&nbsp;Jamilur R. Ansari ,&nbsp;Kitae Park ,&nbsp;Siyun Lee ,&nbsp;Junsoo Park ,&nbsp;Jongchul Seo","doi":"10.1016/j.fpsl.2025.101492","DOIUrl":"10.1016/j.fpsl.2025.101492","url":null,"abstract":"<div><div>Antibacterial packaging prevents the growth of microorganisms, thus extending the shelf life of food products. Calcium peroxide (CaO₂) releases H₂O₂ when in contact with H₂O and therefore exhibits promise as an alternative to liquid H₂O₂. Despite its strong antibacterial properties, studies regarding the use of CaO₂ in antibacterial packaging are limited. In this study, ethylene vinyl alcohol and calcium peroxide (EVOH/CaO₂) composite films with varied CaO₂ contents of 0.5–5 wt% were prepared via solution casting. Further, their mechanical, chemical, thermal, morphological, and barrier properties were extensively analyzed. The EVOH/CaO₂ composite films containing 3 and 5 wt% CaO₂ significantly inhibited the microbial growth of both Gram-negative and Gram-positive bacteria, which was attributed to the release of H₂O₂ from the films. Furthermore, cytotoxicity studies confirmed that the EVOH/CaO₂ composite films were noncytotoxic and safe for use. However, the EVOH/CaO₂ composite films failed to improve the barrier properties and thermal stability because of the weak interaction between EVOH and the CaO₂ nanoparticles and poor dispersion of CaO₂ into the EVOH matrix. These findings highlight the potential of the CaO₂ and EVOH/CaO₂ composite films as efficient antibacterial materials. Furthermore, they indicate the need to strengthen the chemical interaction between CaO₂ and EVOH so as to enhance the applicability of the films in food packaging and biomedicine.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"49 ","pages":"Article 101492"},"PeriodicalIF":8.5,"publicationDate":"2025-04-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143785297","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":"Designing novel waterborne polylactic acid coatings for food packaging applications including polyvinyl alcohol as stabilizer","authors":"Carol López-de-Dicastillo ,&nbsp;Eliezer Velásquez ,&nbsp;Adrián Rojas ,&nbsp;Laura Higueras ,&nbsp;Pilar Hernández-Muñoz ,&nbsp;Rafael Gavara","doi":"10.1016/j.fpsl.2025.101493","DOIUrl":"10.1016/j.fpsl.2025.101493","url":null,"abstract":"<div><div>Waterborne polylactic acid (PL) coatings were successfully prepared through a two-step emulsification-evaporation process by using polyvinyl alcohol (Pv) solutions as stabilizer and sodium dodecyl sulfate (SDS) as surfactant. First, various emulsions of PL were carried out by mixing a 18 % (w/v) PL solution in ethyl acetate with diverse volumes of Pv aqueous solutions at concentration ranging between 2 % and 11.6 % (w/v). The emulsions developed with low concentrated Pv solutions (2 % w/v) were all discarded due to lack of stability. From the stable solutions, PL dispersions were prepared by ethyl acetate evaporation. By modifying Pv concentration and the volume of stabilizer, six PL dispersions were successfully obtained with PL/Pv ratio varying from 42/58–70/30. Both the PL emulsions and dispersions were rheologically characterized and the latter were used to obtain cast composite films that were characterized through their physical and technological properties. The viscosity of the developed coating dispersions were mainly governed by Pv concentration. FTIR analysis of composite films revealed interactions between chemical groups of both polymers that were confirmed by thermogravimetric analysis. Both the water vapor sorption and the oxygen permeability (PO₂) of composite films were highly affected by the Pv concentration and the relative humidity (RH). The reduction of PO₂ was more noticeable at the highest Pv ratio and the lowest RH. Although, PO₂ of composite films increased as RH increased, their oxygen barrier was between 15 and 5 times better than control PL film.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"49 ","pages":"Article 101493"},"PeriodicalIF":8.5,"publicationDate":"2025-04-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143785298","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":"Preparation of chitosan/shellac nanoparticles-essential oil Pickering emulsion active film and its application in bread preservation","authors":"Jin-Ming Tan ,&nbsp;Rui Cui ,&nbsp;Teng-Gen Hu ,&nbsp;Xiao-Xi Li ,&nbsp;Hong Wu","doi":"10.1016/j.fpsl.2025.101496","DOIUrl":"10.1016/j.fpsl.2025.101496","url":null,"abstract":"<div><div>To effectively control mold and spoilage of bread and extend its shelf life, this study developed an active packaging material that possesses both antifungal activity and excellent mechanical properties. Herein, shellac nanoparticles (SNPs) were used as Pickering stabilizers to prepare SNPs-synergistic combination of cinnamaldehyde and citral (S_CC) Pickering emulsion (SNPs-S_CC). The SNPs-S_CC was incorporating into chitosan (CS) to fabricate CS/SNPs-S_CC film. Compared to the pure CS film, the tensile strength of the CS/SNPs-S_CC film was enhanced by 58.89 %, while the moisture content, water solubility, water vapor permeability, and oxygen permeability were reduced by 52.89 %, 26.88 %, 45.28 %, and 40.51 %, respectively. Additionally, the CS/SNPs-S_CC film demonstrated almost complete absorption of ultraviolet light in the wavelength range of 100–400 nm and was capable of complete biodegradation within 50 days. <em>In vitro,</em> antifungal tests revealed that the CS/SNPs-S_CC film exhibited satisfactory antifungal activity against <em>Aspergillus niger</em> and <em>Penicillium citrinum</em>. Notably, the CS/SNPs-S_CC film significantly extended the shelf life of bread by 5 days compared to the oriented polypropylene (OPP) film. Therefore, the CS/SNPs-S_CC film holds potential for application as a novel active packaging material for bread preservation.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"49 ","pages":"Article 101496"},"PeriodicalIF":8.5,"publicationDate":"2025-04-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143783539","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}