Food Packaging and Shelf Life最新文献_第9页

The effect of polylactic acid-based blend films modified with various biodegradable polymers on the preservation of strawberries 用各种生物可降解聚合物改性的聚乳酸基混合膜对草莓保鲜的影响

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2024-07-30 DOI: 10.1016/j.fpsl.2024.101333

Yiming Zhang , Mengke Zhu , Zhigang Huang , Fan Yang , Yunxuan Weng , Caili Zhang

{"title":"The effect of polylactic acid-based blend films modified with various biodegradable polymers on the preservation of strawberries","authors":"Yiming Zhang , Mengke Zhu , Zhigang Huang , Fan Yang , Yunxuan Weng , Caili Zhang","doi":"10.1016/j.fpsl.2024.101333","DOIUrl":"10.1016/j.fpsl.2024.101333","url":null,"abstract":"<div><p>Polylactic acid (PLA) has garnered much attention in the field of fruit and vegetable packaging. Despite its poor flexibility and water resistance, PLA film faces challenges in being used for strawberry storage and freshness preservation due to its inability to maintain flavor quality. In this study, a series of PLA-based modified films was produced by melt blending and extrusion cast processing with PLA as the main component, along with flexible biodegradable polyesters or polycarbonate as the secondary component. First, five different biodegradable polymers were used to investigate the effect of the flexibility and barrier properties of different dispersed phases on the morphology, mechanical properties, and water vapor barrier of PLA-based blend films. Next, the impact on the freshness of strawberries was assessed through examination of fruit color and weight, as well as the levels of O<sub>2</sub> and CO<sub>2</sub> in the packaging bags. The results showed that the size of the dispersed phase and interfacial bonding with PLA were the key factors determining the mechanical and barrier properties of the blend films. The PLA-polycaprolactone (PCL) blend showed the best compatibility among them, with PCL having the smallest dispersion size (<em>D</em>=0.58 µm), higher toughness than the other four PLA blends, and greater enhancement of PLA. Additionally, it exhibited a similar rate of quality loss in strawberry preservation compared to commercial PE. As a result, the color and luster were more completely preserved. The results of this study may help the future development of degradable plastics, to reduce environmental pollution.</p></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"45 ","pages":"Article 101333"},"PeriodicalIF":8.5,"publicationDate":"2024-07-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141947015","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

Xanthohumol combined with chitosan-oxidized starch film as a potential new strategy for food packaging: Characterization, physicochemical and biological properties 黄腐醇与壳聚糖-氧化淀粉膜结合作为一种潜在的食品包装新策略：表征、理化和生物特性

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2024-07-26 DOI: 10.1016/j.fpsl.2024.101326

Fan Yang , Siyuan Chang , Lin Zhao , Jing Han , Hao Li , Sen Zhang , Sheng Guo , Jinao Duan

{"title":"Xanthohumol combined with chitosan-oxidized starch film as a potential new strategy for food packaging: Characterization, physicochemical and biological properties","authors":"Fan Yang , Siyuan Chang , Lin Zhao , Jing Han , Hao Li , Sen Zhang , Sheng Guo , Jinao Duan","doi":"10.1016/j.fpsl.2024.101326","DOIUrl":"10.1016/j.fpsl.2024.101326","url":null,"abstract":"<div><p>Foodborne pathogens are still the main culprits causing food decay and diseases, while it has become a new development trend to use natural polymer biomaterials combined with natural active compounds in food packaging research. This study firstly combined isopentenyl chalcone active compound xanthohumol (XN) with cheap source potential and chitosan/oxidized starch film (CS/OS) to develop a novel multifunctional chitosan/oxidized starch/xanthohumol (CS/OS/XN) packaging film. The effects of different mass ratios (0.05 %, 0.1 %, 0.25 %, 0.5 % and 1 %) of XN on physicochemical and biological properties were studied. The results showed that CS/OS/XN films demonstrated non-chemical compatibility with enduring water vapor barrier ability and water locking performance. However, DPPH antioxidant assay showed that the antioxidant properties could not be improved significantly when the amount of XN was added less than 1 % and the antibacterial ability against <em>Escherichia coli</em> (<em>E. coli</em>) was significantly improved than <em>Staphylococcus aureus</em> (<em>S. aureus</em>). This study expanded the application of natural active compound for food packaging.</p></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"45 ","pages":"Article 101326"},"PeriodicalIF":8.5,"publicationDate":"2024-07-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141769417","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

Preparation of transparent and flexible regenerated kenaf CNF composite films with curcumin-metal complex for food packaging applications 制备具有姜黄素-金属复合物的透明柔性再生槿麻 CNF 复合薄膜，用于食品包装应用

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2024-07-18 DOI: 10.1016/j.fpsl.2024.101327

Anil Kumar , Jeyakumar Saranya Packialakshmi , Jun Tae Kim , Gye Hwa Shin

{"title":"Preparation of transparent and flexible regenerated kenaf CNF composite films with curcumin-metal complex for food packaging applications","authors":"Anil Kumar , Jeyakumar Saranya Packialakshmi , Jun Tae Kim , Gye Hwa Shin","doi":"10.1016/j.fpsl.2024.101327","DOIUrl":"10.1016/j.fpsl.2024.101327","url":null,"abstract":"<div><p>Cellulose nanofibers (CNF) derived from kenaf plant were combined with curcumin (Cur)-metal complexes to produce regenerated composite films. Cur was used to synthesize homoleptic Cur-metal complexes with diamagnetic Zn(II) and paramagnetic Cu(II) metal ions. Cur-Zn(II) complex and Cur-Cu(II) complex were synthesized under the same reaction conditions to check the synergistic effect of engaging the diketone electrons of Cur with strong coordination bonds with two different metal ions. The synthesized Cur-metal complexes were used as fillers to produce CNF composite films for biodegradable food packaging film. Results showed that the Cur-Zn(II) complex-loaded CNF composite films exhibit higher antioxidant activity than other films whereas Cur-Cu(II) complex-loaded CNF composite films showed prominent antibacterial activity against foodborne pathogenic bacteria such as <em>Listera monocytogenes</em> and <em>Escherichia coli</em>. It is due to the coordination of the diketone electron of Cur with diamagnetic and paramagnetic metal ions that influenced the antioxidant and antibacterial properties of Cur. Overall, this study proved that it was possible to use Cur in the form of Cur-Zn(II) complex as an antioxidant filler and Cur-Cu(II) complex as an antibacterial filler for active food packaging applications.</p></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"45 ","pages":"Article 101327"},"PeriodicalIF":8.5,"publicationDate":"2024-07-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141729608","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

Sustainable innovations in food packaging: Antioxidant basil-enriched cassava starch films with UV protection and enhanced water and mechanical resistance 食品包装的可持续创新：富含罗勒的木薯淀粉抗氧化薄膜，具有紫外线防护功能，并增强了防水性和机械强度

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2024-07-18 DOI: 10.1016/j.fpsl.2024.101324

Carolina lacovone , Lucas Guz , Lucía Famá

{"title":"Sustainable innovations in food packaging: Antioxidant basil-enriched cassava starch films with UV protection and enhanced water and mechanical resistance","authors":"Carolina lacovone , Lucas Guz , Lucía Famá","doi":"10.1016/j.fpsl.2024.101324","DOIUrl":"10.1016/j.fpsl.2024.101324","url":null,"abstract":"<div><p>Degradation of food during transportation or storage poses a significant threat to its shelf life. Developing functional materials using sustainable components can serve as an environmentally friendly alternative to traditional food packaging, which contributes negatively to climate change. In this endeavor, carboxymethyl cassava starch-based films with various compositions of basil extract, available in aqueous (B) or freeze-dried (BS) forms, were obtained by extrusion. The inclusion of these extracts provided the starch film's antioxidant potential and contributed to increased tensile toughness. The highest concentration of BS yielded materials with outstanding UV protection capabilities and water resistance, showcasing remarkable improvements in hydrophobicity. The polyphenol release kinetic curves of the films with B at 15 % w/w and with BS, evaluated by the Weibull model, showed a Fick diffusion mechanism, underscoring the potential utility of these films as biodegradable and edible active packaging for lipophilic and acidic foods.</p></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"45 ","pages":"Article 101324"},"PeriodicalIF":8.5,"publicationDate":"2024-07-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141636648","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

Halochromic properties of carotenoid-based films for smart food packaging 用于智能食品包装的类胡萝卜素薄膜的卤色特性

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2024-07-01 DOI: 10.1016/j.fpsl.2024.101325

Cassamo U. Mussagy , Grazielle Oliveira , Mushtaq Ahmad , Ahmad Mustafa , Rondinelli D. Herculano , Fabiane O. Farias

{"title":"Halochromic properties of carotenoid-based films for smart food packaging","authors":"Cassamo U. Mussagy , Grazielle Oliveira , Mushtaq Ahmad , Ahmad Mustafa , Rondinelli D. Herculano , Fabiane O. Farias","doi":"10.1016/j.fpsl.2024.101325","DOIUrl":"10.1016/j.fpsl.2024.101325","url":null,"abstract":"<div><p>Carotenoids are fat-soluble natural pigments with potent antioxidant and antibacterial properties, and their colors are sensitive to environmental pH changes (halochromic properties). Currently, natural carotenoids are utilized in the preparation of active packaging films, drawing significant attention in the field of food engineering for their potential application in smart packaging films. The use of carotenoids-based active films has shown promise in prolonging shelf life, but their application as pH-sensitive pigments in smart packaging for monitoring food freshness remains less established due to the several drawbacks (i.e., visual changes and others) discussed in this work. This critical review primarily summarizes the most used smart packaging materials, the halochromic properties of carotenoids and other pigments, and the applications of carotenoids-based films/bioplastics as pH-sensitive smart packaging for monitoring food freshness. Finally, we present to the readers our expert overview of the advantages and disadvantages associated with these natural pigments in the packaging sector.</p></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"44 ","pages":"Article 101325"},"PeriodicalIF":8.5,"publicationDate":"2024-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141630147","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

Production of biodegradable potato starch films containing Lycium barbarum polysaccharide and investigation of their physicochemical properties 含枸杞多糖的可生物降解马铃薯淀粉膜的生产及其理化性质研究

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2024-07-01 DOI: 10.1016/j.fpsl.2024.101320

Haichuan Li , Jie Wang , Yaxiao Liu, Junran Chen, Chaoqun Wang, Yunfeng Hu, Kailei Hu

{"title":"Production of biodegradable potato starch films containing Lycium barbarum polysaccharide and investigation of their physicochemical properties","authors":"Haichuan Li , Jie Wang , Yaxiao Liu, Junran Chen, Chaoqun Wang, Yunfeng Hu, Kailei Hu","doi":"10.1016/j.fpsl.2024.101320","DOIUrl":"10.1016/j.fpsl.2024.101320","url":null,"abstract":"<div><p>Biodegradable films based on potato starch (POS) modified with <em>Lycium barbarum</em> polysaccharide (LBP) were prepared. The basic characteristics of the films, including thickness, opacity, swelling degree, color and water vapor permeability (WVP), were investigated. Rheometry, spectroscopy and textural analysis techniques were applied to determine the micro- and macro-physicochemical properties of the films. The inclusion of LBP in films led to a substantial reduction in thickness (from 0.16 to 0.11 mm), moisture content (from 15.16 % to 13.72 %), and WVP (from 4.03 ×10<sup>−4</sup> to 2.69 ×10<sup>−4</sup> g·mm·cm<sup>−2</sup>·d<sup>−1</sup>·kPa<sup>−1</sup>). The film color indices a* and b* (i.e., red and yellow) increased as the amount of added LBP was increased. No grease penetration occurred in films prepared using 0.4 or 0.6 (%, w/v) LBP, and they displayed excellent UV resistance. Incorporation of LBP significantly improved the thermal stability of potato starch films, and inhibited the swelling of film in alkaline solution. The addition of 0.4 or 0.6 (%, w/v) LBP increased the biocompatibility of films and resulted in a high tensile strength (TS) and elongation at break (EAB). Compost burial tests showed that incorporation of LBP did not disrupt the excellent degradation properties of starch films. These results prove the potential of LBP as a green modification material to improve the properties of potato starch-based films.</p></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"44 ","pages":"Article 101320"},"PeriodicalIF":8.5,"publicationDate":"2024-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141567315","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

Essential oils loaded biodegradable PBAT/PBS films as young coconut packaging after harvest 精油负载生物可降解 PBAT/PBS 薄膜作为收获后的椰子包装

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2024-07-01 DOI: 10.1016/j.fpsl.2024.101322

Paweena Pattaraudomchok , Charinee Winotapun , Methinee Tameesrisuk , Bongkot Hararak

{"title":"Essential oils loaded biodegradable PBAT/PBS films as young coconut packaging after harvest","authors":"Paweena Pattaraudomchok , Charinee Winotapun , Methinee Tameesrisuk , Bongkot Hararak","doi":"10.1016/j.fpsl.2024.101322","DOIUrl":"https://doi.org/10.1016/j.fpsl.2024.101322","url":null,"abstract":"<div><p>The polybutyrate adipate terephthalate/polybutylene succinate (PBAT/PBS) films were produced by the single screw blown-film extrusion method for the young coconut packaging application. The antifungal performance of the film was enhanced by the addition of essential oils, including cinnamon essential (CIN) and citrus essential (CT) oils. The mechanical properties, physical properties, thermal properties, oxygen transmission rate (OTR) and water vapor transmission rate (WVTR) of the film with essential oils were evaluated. The results found that 10 wt% of PBAT content in the PBS matrix was suitable for biodegradable film creation. In the film packaging, essential oils at 5 phr might be a plasticizer by increasing the tensile strength, elongation at break and toughness, while the tensile modulus decreased. The oxygen and water vapor transmission rates (OTR, WVTR) trended to increase, especially of the 10CT_10PBAT/PBS film. The essential oils could show antifungal performance by inhibiting the <em>A. Niger</em> growth. In the case of film packaging application, the film with essential oils could enhance the storage time of young coconut to 21 days without yeast growth on the surface, while the quality of coconut water did not change.</p></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"44 ","pages":"Article 101322"},"PeriodicalIF":8.5,"publicationDate":"2024-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141595895","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

Preserving freshness:Innovations for fresh-eating fruit distribution and damage prevention – A review 保鲜：新鲜食用水果配送和防损创新 - 综述

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2024-07-01 DOI: 10.1016/j.fpsl.2024.101323

Jincheng Yu , Minggang Wang , Zhiguo Li , Fideline Tchuenbou-Magaia , Ali Abas Wani , Pengfei Zhu , Tobi Fadiji , Yande Liu

{"title":"Preserving freshness:Innovations for fresh-eating fruit distribution and damage prevention – A review","authors":"Jincheng Yu , Minggang Wang , Zhiguo Li , Fideline Tchuenbou-Magaia , Ali Abas Wani , Pengfei Zhu , Tobi Fadiji , Yande Liu","doi":"10.1016/j.fpsl.2024.101323","DOIUrl":"https://doi.org/10.1016/j.fpsl.2024.101323","url":null,"abstract":"<div><p>The preservation of fresh-eating fruit within the supply chain is of paramount for maintaining freshness and minimizing resource waste. This article elucidates a comprehensive and integrated approach to fruit loss prevention and preservation techniques which collectively can substantially prolong the shelf life of fresh-eating fruits across various supply chain contexts. Here we show that the proposed solution emphasizes the development of real-time damage monitoring systems, innovative sensors for fruit freshness detection, and predictive methods for quality degradation and estimating shelf life. Additionally, we advocate for fundamental research to support the creation of smart, lightweight, sustainable, shockproof packaging systems. These packaging systems aim to utilize recyclable and biodegradable materials, contributing to environmental sustainability. In conclusion, this study establishes a scientific foundation for innovative solutions in the preservation and damage avoidance of fresh-eating fruits within the supply chain. By considering diverse factors and proposing a holistic approach, we anticipate substantial advancements in preserving the freshness of fruits.</p></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"44 ","pages":"Article 101323"},"PeriodicalIF":8.5,"publicationDate":"2024-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141595897","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

Untargeted volatolomic approach for the identification of sensory quality markers of fresh-cut iceberg lettuce stored in modified atmosphere packaging 用非靶向挥发物法鉴定在气调包装中储存的鲜切冰山莴苣的感官质量指标

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2024-07-01 DOI: 10.1016/j.fpsl.2024.101314

Michela Palumbo , Wadir M.V. Marchesiello , Giuseppina Spadaccino , Bernardo Pace , Ilde Ricci , Donatella Nardiello , Zakia Fatima , Maria Cefola , Maurizio Quinto

{"title":"Untargeted volatolomic approach for the identification of sensory quality markers of fresh-cut iceberg lettuce stored in modified atmosphere packaging","authors":"Michela Palumbo , Wadir M.V. Marchesiello , Giuseppina Spadaccino , Bernardo Pace , Ilde Ricci , Donatella Nardiello , Zakia Fatima , Maria Cefola , Maurizio Quinto","doi":"10.1016/j.fpsl.2024.101314","DOIUrl":"10.1016/j.fpsl.2024.101314","url":null,"abstract":"<div><p>Fresh-cut iceberg lettuce is appreciated by consumers for its nutritive properties, convenience, and ease of use. Producers are then pushed to preserve the quality of these products by using modified atmosphere packaging (MAP). In this study, the influence of passive MAP (air) or active MAP (1–5 % O<sub>2</sub>), on several quality attributes of fresh-cut iceberg lettuce samples was evaluated during storage time (from 3 to 14 d) at 4 °C. The respiration rate and the electrolyte leakage values of samples packaged in active MAP were higher than those of fresh-cut iceberg lettuce stored in the air, indicating stressful storage conditions. Inverse trends were observed for <em>O</em>-quinones content and browning index until the end of the storage period. Sensory analysis highlighted that active MAP has preserved the visual quality, limiting the browning of the cut surfaces. On the other hand, active MAP modified the sensory profile after 3 d at 4 °C, and samples scored below the marketability limit for both odor and off-odor. Finally, a volatile organic compound characterization by headspace solid-phase microextraction (HS-SPME) and gas chromatography-mass spectrometry (GC–MS) allowed the identification of target molecules that could signal a decrease in food quality under different conditions. A total of 118 compounds were identified and, among them, ethyl alcohol and acetaldehyde were identified as the best quality markers for passive MAP and active MAP samples, respectively, while ethyl acetate could represent a good compromise to assess the quality of fresh-cut iceberg lettuce, regardless of MAP conditions.</p></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"44 ","pages":"Article 101314"},"PeriodicalIF":8.5,"publicationDate":"2024-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2214289424000796/pdfft?md5=c88e56ace31ef99bafb32073a50c1006&pid=1-s2.0-S2214289424000796-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141638162","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

A platform for continuous monitoring of the degradation of aluminum beverage can lids in realistic conditions through electrochemical impedance spectroscopy 通过电化学阻抗光谱仪持续监测现实条件下铝制饮料罐盖降解情况的平台

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2024-07-01 DOI: 10.1016/j.fpsl.2024.101321

Alexandros Filippas , Lotanna Onua , Alp Manavbasi , Juraj Liska , Nian Liu

{"title":"A platform for continuous monitoring of the degradation of aluminum beverage can lids in realistic conditions through electrochemical impedance spectroscopy","authors":"Alexandros Filippas , Lotanna Onua , Alp Manavbasi , Juraj Liska , Nian Liu","doi":"10.1016/j.fpsl.2024.101321","DOIUrl":"https://doi.org/10.1016/j.fpsl.2024.101321","url":null,"abstract":"<div><p>The coatings on aluminum beverage can lid interiors can be prone to long-term degradation due to the high impact forces during fabrication and the corrosive nature of beverages. Multi-month tests are required to assess their resistance to this degradation. This study aims to present an innovative can lid coating testing method that incorporates in-situ Electrochemical Impedance Spectroscopy (EIS) monitoring under real-world conditions and with actual beverages. A robust testing chamber was meticulously engineered to house the 3D-shaped lid and maintain the conditions found in a beverage can. Experiments were conducted at stressed and non-stressed conditions, assessing different coatings and different beverages. The developed method has the potential to mimic the multi-month pack tests and offers a quicker, more insightful, and less laborious alternative for the lid coating degradation assessment. Ultimately, this method could help in improving the longevity and quality of aluminum beverage cans.</p></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"44 ","pages":"Article 101321"},"PeriodicalIF":8.5,"publicationDate":"2024-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141595896","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