{"title":"PA/PE真空包装可降低山楂棒材在贮藏过程中的微生物水平和理化指标损失","authors":"Shiyi Huang, Yuqing Liu, Qianyan Tan, Qiqi Wang, Saikun Pan, Wenbin Wang, Hongli Wang","doi":"10.1007/s10068-025-01929-5","DOIUrl":null,"url":null,"abstract":"<div><p>The microbial and physicochemical changes of hawthorn sticks in four packaging, including the traditional metallic twist tie packaging with biaxially oriented polypropylene and cast polypropylene, and vacuum packaging (VP), deoxygenated packaging (DP), and plastic packaging (PP) with polyamide/polyethylene (PA/PE) composite film, were compared during the storage at controlled temperature and relative humidity. After 60 days of storage, the control group showed an unacceptable increase in molds (0.65 log CFU/g) and maximum physicochemical losses (25% of moisture content and 72.23% of vitamin C). The DP and VP with PA/PE showed maximal microbial reduction (APC and yeast Ca. 3 log CFU/g, and no change in molds) and minimal physicochemical loss (12.5% of moisture content, and 29% of Vc). Principal component analysis indicated that the principal components consisted of four indexes including APC, yeasts, molds, and protein content, and all packaging with PA/PE exhibited better preservation effects than the control. In summary, the VP with PA/PE effectively reduces microbial levels and physicochemical index losses of hawthorn sticks during storage, and is preferred for better sustainability and low impact on the environment.</p><h3>Graphical Abstract</h3>\n<div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 14","pages":"3251 - 3260"},"PeriodicalIF":3.1000,"publicationDate":"2025-07-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Vacuum packaging with PA/PE reduce the microbial level and physicochemical index losses of hawthorn (Crataegus pinnatifida Bunge) sticks during storage\",\"authors\":\"Shiyi Huang, Yuqing Liu, Qianyan Tan, Qiqi Wang, Saikun Pan, Wenbin Wang, Hongli Wang\",\"doi\":\"10.1007/s10068-025-01929-5\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>The microbial and physicochemical changes of hawthorn sticks in four packaging, including the traditional metallic twist tie packaging with biaxially oriented polypropylene and cast polypropylene, and vacuum packaging (VP), deoxygenated packaging (DP), and plastic packaging (PP) with polyamide/polyethylene (PA/PE) composite film, were compared during the storage at controlled temperature and relative humidity. After 60 days of storage, the control group showed an unacceptable increase in molds (0.65 log CFU/g) and maximum physicochemical losses (25% of moisture content and 72.23% of vitamin C). The DP and VP with PA/PE showed maximal microbial reduction (APC and yeast Ca. 3 log CFU/g, and no change in molds) and minimal physicochemical loss (12.5% of moisture content, and 29% of Vc). Principal component analysis indicated that the principal components consisted of four indexes including APC, yeasts, molds, and protein content, and all packaging with PA/PE exhibited better preservation effects than the control. In summary, the VP with PA/PE effectively reduces microbial levels and physicochemical index losses of hawthorn sticks during storage, and is preferred for better sustainability and low impact on the environment.</p><h3>Graphical Abstract</h3>\\n<div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>\",\"PeriodicalId\":566,\"journal\":{\"name\":\"Food Science and Biotechnology\",\"volume\":\"34 14\",\"pages\":\"3251 - 3260\"},\"PeriodicalIF\":3.1000,\"publicationDate\":\"2025-07-08\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Science and Biotechnology\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://link.springer.com/article/10.1007/s10068-025-01929-5\",\"RegionNum\":3,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Science and Biotechnology","FirstCategoryId":"97","ListUrlMain":"https://link.springer.com/article/10.1007/s10068-025-01929-5","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Vacuum packaging with PA/PE reduce the microbial level and physicochemical index losses of hawthorn (Crataegus pinnatifida Bunge) sticks during storage
The microbial and physicochemical changes of hawthorn sticks in four packaging, including the traditional metallic twist tie packaging with biaxially oriented polypropylene and cast polypropylene, and vacuum packaging (VP), deoxygenated packaging (DP), and plastic packaging (PP) with polyamide/polyethylene (PA/PE) composite film, were compared during the storage at controlled temperature and relative humidity. After 60 days of storage, the control group showed an unacceptable increase in molds (0.65 log CFU/g) and maximum physicochemical losses (25% of moisture content and 72.23% of vitamin C). The DP and VP with PA/PE showed maximal microbial reduction (APC and yeast Ca. 3 log CFU/g, and no change in molds) and minimal physicochemical loss (12.5% of moisture content, and 29% of Vc). Principal component analysis indicated that the principal components consisted of four indexes including APC, yeasts, molds, and protein content, and all packaging with PA/PE exhibited better preservation effects than the control. In summary, the VP with PA/PE effectively reduces microbial levels and physicochemical index losses of hawthorn sticks during storage, and is preferred for better sustainability and low impact on the environment.
期刊介绍：
The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.
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