缓冲抗菌双功能纤维素包装的开发及其在杨梅模拟运输振动中的应用

IF 8.5 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Packaging and Shelf Life Pub Date : 2025-03-30 DOI:10.1016/j.fpsl.2025.101490

Yifan Xue, Ben Niu, Yanchao Han, Weijie Wu, Guannan Wang, Ming Yin, Xiangjun Fang, Ruiling Liu, Hangjun Chen, Haiyan Gao, Honglei Mu

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引用次数: 0

摘要

本研究开发了含有肉桂醛精油（CEO）的双功能纤维素缓冲包装材料，以减少水果运输过程中的振动并提供抗菌活性。研究人员从月见草副产品中提取了纤维素，并采用机械发泡和聚乙烯醇（PVA）共混增强的方法制备了含有 CEO 的纤维素缓冲材料（CEO@CCM）。与传统瓦楞纸板相比，CEO@CCM 表现出最佳的静态压缩性能。PVA 的加入改善了其机械性能，使孔隙率达到 95.42%，缓冲系数达到 5.14，回弹率达到 85.31%。在缓冲材料中加入肉桂醛可增强抗菌性能，在体外可有效抑制柠檬青霉和大肠杆菌的生长。此外，还研究了 CEO@CCM 在减少杨梅模拟运输过程中的振动方面的应用。该包装技术可最大限度地减少机械损伤并抑制微生物生长，从而保持水果质量。这种双功能缓冲包装在提高食品自身寿命方面具有巨大的应用潜力。

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Development of cushioning-antibacterial dual-functional cellulose packaging and its application for the Chinese bayberry during simulated transportation vibration

In this study, dual-functional cellulose-based cushioning packaging materials containing cinnamaldehyde essential oil (CEO) were developed to reduce vibrations and provide antibacterial activity during fruit transportation. Cellulose was extracted from Zizania latifolia byproduct, and the cellulose cushioning materials containing CEO (CEO@CCM) were prepared using the mechanical foaming and polyvinyl alcohol (PVA) blend reinforcement method. Compared with traditional corrugated cardboard, CEO@CCM exhibited optimal static compression performance. The incorporation of PVA improved its mechanical properties, resulting in a porosity of 95.42 %, cushioning coefficient of 5.14, and rebound rate of 85.31 %. Cinnamaldehyde was incorporated into the cushioning material to impart antibacterial properties, effectively inhibiting the growth of Penicillium citrinum and Escherichia coli in vitro. Additionally, the application of CEO@CCM in reducing vibrations during simulated transportation of bayberry was investigated. The packaging technique could maintain fruit quality by minimizing mechanical damage and inhibiting microbial growth. The dual-functional cushioning packaging demonstrates significant application potential for enhancing food self-life.

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来源期刊

Food Packaging and Shelf Life Agricultural and Biological Sciences-Food Science

CiteScore

14.00

自引率

8.80%

发文量

214

审稿时长

70 days

期刊介绍： Food packaging is crucial for preserving food integrity throughout the distribution chain. It safeguards against contamination by physical, chemical, and biological agents, ensuring the safety and quality of processed foods. The evolution of novel food packaging, including modified atmosphere and active packaging, has extended shelf life, enhancing convenience for consumers. Shelf life, the duration a perishable item remains suitable for sale, use, or consumption, is intricately linked with food packaging, emphasizing its role in maintaining product quality and safety.