Food Packaging and Shelf Life最新文献

{"title":"Polysaccharide-based nanocomposites in alcohol-responsive food packaging: An overview on emerging trends and future strategies","authors":"Seyed Morteza Naghib ,&nbsp;Mohammad Ali Khorasani ,&nbsp;Fariborz Sharifianjazi ,&nbsp;Ketevan Tavamaishvili","doi":"10.1016/j.fpsl.2025.101684","DOIUrl":"10.1016/j.fpsl.2025.101684","url":null,"abstract":"<div><div>The world needs sophisticated packaging that can detect product deterioration to decrease waste and maintain safety. Ethanol and methanol are undetectable fumes that show signal deterioration in packed salads and juices. This is the first investigation to connect a possible solution is polysaccharide packaging with nanoparticles that act as alcohol detectors. Most people discuss materials, nanoparticles and sensors separately, but we integrate them. We studied over 4 years of studies to show how nanoparticles and natural material structure create a sensor. Chemistry, nanoparticle manufacturing, dispersion within the material and how alcohol causes a color change, luminescence or electrical variation, is the emphasis. We created a guide that matches metallic particles, nanoclays and other natural nanofillers with the best sensing technologies. Researchers made these smart packaging films by using methods like precision casting, extrusion or by making nanoparticles right within the material. To test how well they worked, they would put them in ethanol or methanol vapors, which are similar to the gasses that come from rotting food. They employed a wide range of methods to study and explain how the film was put up, how nanoparticles were spread out and most importantly, how well it worked to find alcohol signals and keep food fresh for longer. Optimizing nanoparticle-natural material bonding is a true transformational factor that is the key to establish a reliable and food-safe sensor. Safety rules, toxicity evaluations and measures to prevent dangerous compounds from entering food were all gathered for this. This approach makes biodegradable packaging possible, helping the environment. Future intelligence includes packaging that monitors many spoilage indications, sensors that connect to your phone and scalable, ecologically friendly manufacturing techniques. This review guides food packaging development and maintaining food freshness and quality supervision.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"53 ","pages":"Article 101684"},"PeriodicalIF":10.6,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145838030","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":"Dual regulation strategy to enhance polysaccharide coating adhesion and tangerine fruits preservation: Mechanistic insights and effect evaluation","authors":"Chunfeng Tang ,&nbsp;Ying Liu ,&nbsp;Qibin Li ,&nbsp;Wanting Yu ,&nbsp;Dan Ren ,&nbsp;Xiyu Wu ,&nbsp;Dan Xu","doi":"10.1016/j.fpsl.2025.101691","DOIUrl":"10.1016/j.fpsl.2025.101691","url":null,"abstract":"<div><div>To address the instability of polysaccharide-based coatings on fruit surfaces caused by weak interfacial bonding, this study investigated the use of small-molecule wetting agents for the dual regulation of fruit surface free energy and coating solution surface tension. Through systematic screening of four wetting agents, triglyceride monostearate (TGMS) was selected as the optimal wetting agent, based on its ability to minimize the contact angle of chitosan (CS) and pullulan (PU) coating solutions on red tangerine fruit (<em>Citrus reticulata</em> Blanco) surfaces. Mechanism studies revealed that TGMS treatment raised fruit surface free energy to 41.44 mN/m by enhancing polar group availability on fruit surfaces, while its incorporation into CS and PU coatings lowered surface tension to ∼40 mN/m through reduced intermolecular interactions. This achieved precise energy matching between coating solutions and fruits surface, reducing the contact angle from &gt; 90° to 54° and increasing the spreading coefficient by 70 %. In postharvest storage trials, the optimized dual-treatment coatings (0.4 T-CS/20 T and 0.6 T-PU/20 T) reduced the decay rate of tangerine fruit by 45 % and 55 %, respectively, and extended shelf life by about 4 – 8 days compared with the uncoated control. The coated fruits also retained higher firmness and nutrient content (total soluble solids, ascorbic acid, and titratable acidity). This dual regulation strategy, using TGMS to simultaneously enhance fruit surface free energy and reduce coating surface tension, offers a novel approach to boost edible coating adhesion and preservation, offering a viable pathway to extend fresh fruit shelf life and mitigate postharvest losses.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"53 ","pages":"Article 101691"},"PeriodicalIF":10.6,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145880717","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":"Chemical-responsive ortho-vanillin functionalized PEG hydrogel as colorimetric sensor for biogenic amines detection in smart food packaging materials","authors":"Marcela María Godoy Zúniga ,&nbsp;Eunyoung Oh ,&nbsp;Tan Binh Nguyen ,&nbsp;Ruonan Ding ,&nbsp;Ziyang Duan ,&nbsp;Jae-Do Nam ,&nbsp;Jonghwan Suhr","doi":"10.1016/j.fpsl.2025.101685","DOIUrl":"10.1016/j.fpsl.2025.101685","url":null,"abstract":"<div><div>The development of intelligent packaging materials for real-time food quality monitoring has garnered significant attention in the food safety industry. However, preparing biomaterials with multiple functionalities, including desirable mechanical and stimuli-responsive properties, remains challenging. In this study, an o-vanillin benzoyl hydrazone polyethylene glycol (PEG_O-V) hydrogel was produced via metal-ligand coordination using Ni²⁺ leading to gelation. The hydrogel showed outstanding rheological behaviors, engineered by the ligand:Ni²⁺ ratio. In addition, hydrogels can confirm the existence of biogenic amines in liquid and vapor phases at different exposure times and concentrations through distinct color changes. The 2-phenylethylamine, trimethylamine and triethylamine were rapidly detected with distinct color changes and 135, 110 and 120 % red chromatic shift, respectively, followed by putrescine. Signs of meat spoilage at room temperature were observed after 2 days. This study highlights the potential of PEG-based hydrogels as effective, low-cost sensors for smart packaging applications to enhance food shelf life.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"53 ","pages":"Article 101685"},"PeriodicalIF":10.6,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145881173","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":"AI-driven design of thymol-based composite films for cucumber preservation","authors":"Mi Li ,&nbsp;Yuanchang Cao ,&nbsp;Yunge Zhang ,&nbsp;Jian Ju ,&nbsp;Qingmin Chen ,&nbsp;Yanli Ma","doi":"10.1016/j.fpsl.2025.101692","DOIUrl":"10.1016/j.fpsl.2025.101692","url":null,"abstract":"<div><div>To address uncontrollable active compound release, high trial-and-error costs, and low design efficiency in traditional active food packaging research, deep learning was introduced into active packaging design in this study, focusing on precise design of thymol-based composite films and their application in cucumber preservation. First, a dataset with 99 samples was constructed, covering 9 input variables and 1 output variable. A 4-layer fully connected neural network with linear/nonlinear activation functions was used to train a prediction model for the \"minimum effective concentration\" of active compounds. The model’s R² reached 0.84, explaining 84 % of the dependent variable variation. Under this study’s film-forming conditions, the model predicted thymol’s minimum effective addition amount as 0.1245 % (w/w). Based on this, composite films were prepared with actual thymol additions of 0.2 %-0.4 % (w/w). Results showed these films exhibited excellent mechanical, thermal, barrier, antioxidant, and antibacterial properties, with the 0.4 % thymol film reducing <em>Escherichia coli</em> and <em>Staphylococcus aureus</em> counts by 3 and 2.5 log values, respectively. When applied to cucumber preservation at 4 °C for 15 days, they reduced weight loss by 35 % and total color difference by 26 % compared to unpackaged controls, effectively delayed hardness decline, regulated oxidase (POD, SOD, CAT) activities, and significantly improved preservation effect. In conclusion, this study confirmed deep learning could realize predictive modeling and optimization of active packaging components, providing a standardized and efficient R&amp;D framework for active food packaging with broad industrial application potential.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"53 ","pages":"Article 101692"},"PeriodicalIF":10.6,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145921885","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":"Plant-based antimicrobials in active food packaging: Delivery strategies and antimicrobial performance","authors":"Erfan Bagherzadehsurbagh ,&nbsp;Reha Onur Azizoglu","doi":"10.1016/j.fpsl.2025.101689","DOIUrl":"10.1016/j.fpsl.2025.101689","url":null,"abstract":"<div><div>The increasing consumer demand for natural and clean label food products is significantly reshaping preservation strategies, with antimicrobial active packaging emerging as a key solution. Unlike conventional packaging methods, antimicrobial packaging actively interacts with food to extend shelf life and improve safety, minimizing the need for direct synthetic additives. This review offers an examination of plant-based antimicrobials, focusing on recent advancements, and exploring how advanced packaging solutions optimize their efficacy. A range of plant-based antimicrobial compounds, including essential oils, plant extracts, and antimicrobial peptides are detailed and the inherent challenges associated with their direct application, such as volatility or sensory impacts are discussed. Subsequently, the manuscript presents advanced diverse incorporation techniques specifically developed to address these limitations and enable the controlled, sustained release of these antimicrobials. These methods include but are not limited to edible films, extrusion processes, surface coatings, electrospun nano/microfibers, etc. A key focus is on how combining these strategies can significantly improve the overall antimicrobial effectiveness through synergistic interactions. Also, a comparative critical assessment has been performed to determine the current challenges regarding incorporation methods and natural active compounds. Further investigations into the complex interrelations among active compounds, their mechanisms in different food environments, packaging materials, and food matrices are crucial for advancing practical applications. Additionally, aspects of industrial scaling, economic viability, and comprehensive safety assessments require thorough investigations. Progress in these areas is fundamental for allowing regulatory bodies and industries to adopt sustainable and highly effective active antimicrobial packaging solutions.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"53 ","pages":"Article 101689"},"PeriodicalIF":10.6,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145881160","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 a highly responsive and stable pH-responsive smart film using co-pigmentation: Preparation, characterization, and application for fish freshness monitoring","authors":"Xi Hu,&nbsp;Weidong Zhang,&nbsp;Xin Qi,&nbsp;Lanlan Cheng,&nbsp;Mingyue Shen,&nbsp;Huiliang Wen,&nbsp;Jianhua Xie","doi":"10.1016/j.fpsl.2025.101680","DOIUrl":"10.1016/j.fpsl.2025.101680","url":null,"abstract":"<div><div>The efficacy of indicators is crucial for the accuracy of smart packaging systems. However existing natural pigments exhibit deficiencies in color rendering and long-term stability, limiting their application. Hence, this study developed a composite pigment (CA) a novel curcumin-alizarin composite pigment (CA) through a functionally complementary strategy. The CA pigment was incorporated into various film-forming substrates to create highly stable and sensitive pH-responsive intelligent packaging films. The addition of CA significantly improved the barrier properties of the films, with UV shielding efficiency increasing by approximately 56 % and a substantial reduction in T-260 values (&lt; 15 %). Additionally, CA enhanced tensile strength, hydrophobicity, and antioxidant activity (P &lt; 0.05). Compared with the pure alizarin films, the co-pigmentation approach provided better storage stability and visual feedback. The prepared smart film could be successfully used for the quality monitoring of fresh fish. The optimized carboxymethyl cellulose (CMC)-CA film exhibited superior comprehensive performance in fish freshness monitoring, confirming the efficacy of our indicator-matrix selecting approach. These results demonstrate the potential of CA as a long-lasting and accurate indicator for food quality monitoring, providing both technical and theoretical support for the implementation of sustainable and reliable smart packaging systems.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"53 ","pages":"Article 101680"},"PeriodicalIF":10.6,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145735921","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":"Multilayer flexible lidding film prepared from TPS, citral, and PBAT: Mode of failure, mechanical behavior, and barrier properties","authors":"Yeyen LAORENZA ,&nbsp;Shyam S. SABLANI ,&nbsp;Nathdanai HARNKARNSUJARIT","doi":"10.1016/j.fpsl.2025.101683","DOIUrl":"10.1016/j.fpsl.2025.101683","url":null,"abstract":"<div><div>This study aims to develop adhesive-free multilayer flexible films composed of native and modified thermoplastic starches (TPS) and polybutylene adipate-co-terephthalate (PBAT) with (TPS-PBAT/Cit/PBAT) and without citral (TPS-PBAT/PBAT) produced via hot-roll lamination, to improved interlayer peel strength, mechanical, and barrier properties. The adhesive work (adhesive peel strength, mode of failure, and interfacial interaction), mechanical properties (tensile strength, seal peel strength, and impact strength), barrier properties, and citral release rate were investigated. Citral addition between the layers facilitated chemical interactions through carbonyl and hydroxyl groups with TPS and PBAT, leading to increased adhesive peel strength. Additionally, the high surface roughness of the TPS layer enhanced adhesive peel strength after citral addition due to mechanical interlocking. While TPS-PBAT/PBAT films exhibited adhesive failure, TPS-PBAT/Cit/PBAT films showed adherent failure, indicating stronger bonding between layers than the cohesive strength of the adherent material. In tensile tests, TPS-PBAT/PBAT films displayed early deformation followed by delamination, which was mitigated in TPS-PBAT/Cit/PBAT films after citral addition. Although the multilayer films exhibited higher mechanical properties than TPS-PBAT monolayer films, they were still lower than PBAT monolayer films due to stress concentration and crack initiation at the TPS film interface. However, the multilayer films demonstrated significantly (P &lt; 0.05) improved barrier properties compared to TPS-PBAT monolayer films. The release rate of citral from the multilayer films was influenced by the hydrophobicity and affinity of the modified starch. In conclusion, starch modification and citral addition successfully enhanced the adhesive work, barrier properties, mechanical properties and citral release rate of the TPS and PBAT multilayer films, making them suitable for indirect contact preservation lidding trays for fresh meat, and comparable to commercial lidding film.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"53 ","pages":"Article 101683"},"PeriodicalIF":10.6,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145838028","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":"Bioactive PLA packaging films using artichoke leaf extract as functional additive","authors":"Pamela F.M. Pereira ,&nbsp;Zeinab Qazanfarzadeh ,&nbsp;Przemyslaw Sowinski ,&nbsp;Amparo Jiménez-Quero","doi":"10.1016/j.fpsl.2025.101686","DOIUrl":"10.1016/j.fpsl.2025.101686","url":null,"abstract":"<div><div>Valorizing agro-food side streams to develop active packaging materials is a promising circular approach that helps reintegrate these residues back into the food supply chain. Herein, artichoke leaves were used as a source of bioactive extracts for the formulation of active PLA-packaging materials. The incorporation of artichoke leaves extract (ALE) in PLA-based films yielded films with no prominent structural or water vapor barrier changes compared to neat PLA films. Regarding mechanical properties, ALE contributed to the formation of films with less stretchability without affecting their stiffness. On the other hand, the ALE-incorporated films presented good UV shielding, and improved antioxidant activity compared with pure PLA films. Moreover, global migration assays revealed the different behavior of PLA-ALE films according to the food simulant, where the highly polar solvent (10 % ethanol) represented the most promising medium for the developed materials, allowing to establish the safety and regulatory compliance of up to PLA-ALE2.5. Thus, the developed PLA-ALE active materials, besides showing potential for foodstuff preservation, can also be considered safe for packaging applications.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"53 ","pages":"Article 101686"},"PeriodicalIF":10.6,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145838029","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 a dual-functional packaging film with ethylene scavenging and antibacterial capabilities and its application in blueberry preservation","authors":"Yuemei Zhang ,&nbsp;Zichang Chen ,&nbsp;Yongjin Qiao ,&nbsp;Hongru Liu ,&nbsp;Lixin Lu","doi":"10.1016/j.fpsl.2025.101690","DOIUrl":"10.1016/j.fpsl.2025.101690","url":null,"abstract":"<div><div>To mitigate fruit and vegetable spoilage caused by ethylene-induced ripening and microbial growth during distribution, a dual-functional packaging film with ethylene-scavenging and antimicrobial properties was developed. Firstly, an ethylene scavenger (KMnO₄/CuO@AZ) was prepared by loading CuO and KMnO₄ onto artificial zeolite (AZ) and incorporated into low-density polyethylene (LDPE) via extrusion calendering to form the ethylene scavenging film (LE). Subsequently, an antimicrobial coating (Thy-(H₂O₂)-CS) was prepared by modifying chitosan (CS) with citric acid (CA), followed by loading H₂O₂ and thymol (Thy), and then applied onto LE to produce LE/CHT with combined functionalities.The results showed that at 4.5 mL initial ethylene, KMnO₄/CuO@AZ showed the highest removal efficiency (5089.5 μg/g), while the 6 % LE film achieved a scavenging capacity of 1.82 mL/m². The antimicrobial coating, prepared at a 1:1 ratio of H₂O₂ to CA-CS (w/w), inhibited <em>E. coli</em> and <em>S. aureus</em> by 58.0 % and 85.3 %, respectively, with thymol addition (0.5 %) further enhancing inhibition to 70.7 % and 98.1 %. Finally, blueberry preservation tests (12 days, 25 °C, and 50 % RH) demonstrated that packaging with LE, LE/CHT, and LE/CHT+MAP reduced in-package ethylene by 99.1 %, 79.5 %, and 93.7 %, respectively. LE/CHT significantly suppressed microbial growth, respiration, weight loss, softening, and nutrient degradation. When combined with MAP technology, it extended the shelf life of blueberries from 4 days to 10 days, demonstrating the potential of this dual-functional film in prolonging the freshness of highly perishable produce.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"53 ","pages":"Article 101690"},"PeriodicalIF":10.6,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145881172","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":"Monitoring the freshness change of stored Pacific whiteleg shrimp through inkjet-printed composite indicator coupled with artificial neural network","authors":"Tianxi Gong ,&nbsp;Zhenyu Han ,&nbsp;Xiaoyu Luo","doi":"10.1016/j.fpsl.2026.101702","DOIUrl":"10.1016/j.fpsl.2026.101702","url":null,"abstract":"<div><div>Pacific whiteleg shrimp (<em>Litopenaeus vannamei</em>) is a significant aquatic product extensively produced in the city of Zhuhai, Guangdong and other regions in the Greater Bay Area of China. Due to its high perishability during post-harvest storage, deteriorative reactions can result in substantial quality decrease over time, thereby causing potential economic loss and food wastage in the fishery industry. Hence developing a supplementary method in real-time monitoring shrimp freshness change is promising. In this study, we developed an inkjet-printed composite indicator, which was based on printing three pre-formulated inks onto photo papers: bromocresol purple, indigo carmine red, and reduced indigo carmine. The color-responsive indicator was applied inside the package to monitor the freshness change of whiteleg shrimps stored at 4 ºC for 9 days, where chemical and microbiological analyses were also conducted to assess shrimp quality. It was observed that the color changes of the indicator over storage were well correlated with the shrimp quality parameters including pH, total volatile basic nitrogen (TVB-N), total microbial counts and lipid oxidation products. After processing the indicator’s color response images, the artificial neural network (ANN) models were constructed, demonstrating strong predictive capability, especially with R² over 0.85 for pH and peroxide value. These positive results showed that the developed colorimetric indicator coupled with ANN can be a potential non-destructive method in evaluating real-time shrimp freshness, which may be also applicable to other fish and shellfish products with similar spoilage mechanisms.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"53 ","pages":"Article 101702"},"PeriodicalIF":10.6,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145973258","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}