Pub Date : 2025-03-18DOI: 10.1016/j.fpsl.2025.101478
Prachi Jain , Konala Akhila , Bhushan Meshram , Suman Singh , Kirtiraj K. Gaikwad
In this study, an Acacia catechu (AC), sodium carbonate (NC), and guar gum (GG) based oxygen scavenging coated label with moisture activation was developed. The labels were prepared with different AC/NC ratios (1:1, 2:1, 3:1, 4:1, and 1:0, w/w) while maintaining a constant 1 % (w/v) concentration of guar gum across all samples and assessed for scavenging capabilities for 30 days at different temperatures (5℃, 25℃, and 40 ℃). Chemical changes during the scavenging reaction were observed through Fourier transform infrared spectroscopy. Additionally, rheological, morphological, and rub resistance properties were evaluated. The AC/NC-4:1 label demonstrated the highest oxygen scavenging capacity and rate of 3.12 ± 0.17 mL O2/g and 0.1 mL O2/(g day); 4.83 mL O2/g and 0.13 mL O2/(g day) at 25 ºC and 40 ºC respectively with no oxygen scavenging activity at 5 ºC. The AC/NC-4:1 formulation also yielded the highest catechin mass (5.906 mg gallic acid equivalent) via total phenolic content (TPC) analysis. In conclusion, the AC/NC-GG composition holds significant potential for developing oxygen-scavenging coated labels for active food packaging applications.
{"title":"Alkaline environment-dependent and moisture-activated catechu/guar gum coated oxygen scavenging labels for active food packaging","authors":"Prachi Jain , Konala Akhila , Bhushan Meshram , Suman Singh , Kirtiraj K. Gaikwad","doi":"10.1016/j.fpsl.2025.101478","DOIUrl":"10.1016/j.fpsl.2025.101478","url":null,"abstract":"<div><div>In this study, an <em>Acacia catechu</em> (AC), sodium carbonate (NC), and guar gum (GG) based oxygen scavenging coated label with moisture activation was developed. The labels were prepared with different AC/NC ratios (1:1, 2:1, 3:1, 4:1, and 1:0, w/w) while maintaining a constant 1 % (w/v) concentration of guar gum across all samples and assessed for scavenging capabilities for 30 days at different temperatures (5℃, 25℃, and 40 ℃). Chemical changes during the scavenging reaction were observed through Fourier transform infrared spectroscopy. Additionally, rheological, morphological, and rub resistance properties were evaluated. The AC/NC-4:1 label demonstrated the highest oxygen scavenging capacity and rate of 3.12 ± 0.17 mL O<sub>2</sub>/g and 0.1 mL O<sub>2</sub>/(g day); 4.83 mL O<sub>2</sub>/g and 0.13 mL O<sub>2</sub>/(g day) at 25 ºC and 40 ºC respectively with no oxygen scavenging activity at 5 ºC. The AC/NC-4:1 formulation also yielded the highest catechin mass (5.906 mg gallic acid equivalent) via total phenolic content (TPC) analysis. In conclusion, the AC/NC-GG composition holds significant potential for developing oxygen-scavenging coated labels for active food packaging applications.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"49 ","pages":"Article 101478"},"PeriodicalIF":8.5,"publicationDate":"2025-03-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143641872","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}
Pub Date : 2025-03-18DOI: 10.1016/j.fpsl.2025.101469
Romy Fengler , Ludwig Gruber
Mineral oil hydrocarbons (MOH) can enter our food in different ways. The migration into food of mineral oil aromatic hydrocarbons (MOAH) is, in particular, to be avoided. In this research project, we carried out storage studies under realistic conditions with four different foods stored in paperboard boxes to determine the influence of ambient air and storage conditions on the concentrations and equilibrium. The experiments were conducted at room temperature over several months. There was not a continuous increase in the MOH concentration over time due to interactions with the ambient air and changes in storage conditions. Both rice and semolina showed quite similar results. Significantly, for the paperboards used, a similar migration behaviour for MOH could be observed. A comparison of the migration results with previously collected data for the simulants Tenax and Sorb-Star showed very good agreement. This proves the suitability of these simulants under adequate conditions.
{"title":"Paperboard-box storage filled with various food items – Migration studies on mineral oil hydrocarbons","authors":"Romy Fengler , Ludwig Gruber","doi":"10.1016/j.fpsl.2025.101469","DOIUrl":"10.1016/j.fpsl.2025.101469","url":null,"abstract":"<div><div>Mineral oil hydrocarbons (MOH) can enter our food in different ways. The migration into food of mineral oil aromatic hydrocarbons (MOAH) is, in particular, to be avoided. In this research project, we carried out storage studies under realistic conditions with four different foods stored in paperboard boxes to determine the influence of ambient air and storage conditions on the concentrations and equilibrium. The experiments were conducted at room temperature over several months. There was not a continuous increase in the MOH concentration over time due to interactions with the ambient air and changes in storage conditions. Both rice and semolina showed quite similar results. Significantly, for the paperboards used, a similar migration behaviour for MOH could be observed. A comparison of the migration results with previously collected data for the simulants Tenax and Sorb-Star showed very good agreement. This proves the suitability of these simulants under adequate conditions.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"49 ","pages":"Article 101469"},"PeriodicalIF":8.5,"publicationDate":"2025-03-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143641871","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}
This research aimed to enhance the properties of a biodegradable film made from polybutylene succinate and thermoplastic starch, using an Argon cold plasma (Ar-CP) treatment followed by coating with Makwaen pepper extract (ME) to extend the shelf-life of cooked pork sausages. The ratio of polybutylene succinate and thermoplastic starch was 80:20 w/w, produced by blown film extrusion, which was assessed and treated using non-thermal plasma. Cold plasma's optimal condition was 120 W for 15 s, resulting in the film’s higher tensile strength of 21.16 MPa and elongation of 293 % than untreated film. The roughness of the surface measured by the atomic force microscope was increased after cold plasma treatment. The hydrophilic characteristic was enhanced due to a greater homogeneous surface structure as detected by scanning electron microscopy and evidenced by a decreased contact angle. When applied with 80 % ME, the plasma-treated film had a higher adhesion ion, tensile strength of 19.84 MPa, and elongation of 244 %. After plasma treatment, the water vapor transmission rate remained unchanged (0.035 g.mm/cm2.day.mmHg). Pork sausages packed with this film and stored at 25ºC had an extended shelf-life of 72 h and reduced thiobarbituric acid reactive substances and total bacterial count compared to the control. Ar-CP treatment combined with ME coating significantly improved the biodegradable film's mechanical properties and surface characteristics, extended the shelf-life of cooked pork sausages, and enhanced preservation quality. This research improves biodegradable films' performance, extends food shelf-life, and provides innovative solutions for applying packaging materials, contributing to sustainable food production and improved nutrition.
{"title":"Application of argon cold plasma on active polybutylene succinate and thermoplastic cassava starch film with Makwaen essential oil to improve shelf-life of pork sausage","authors":"Sudarut Nadon , Kittisak Jantanasakulwong , Pornchai Ratchtanapun , Noppol Leksawasdi , Idris Kaida Zubairu , Mohsen Gavahian , Sneh Punia Bangar , Amin Mousavi Khaneghah , Yuthana Phimolsiripol","doi":"10.1016/j.fpsl.2025.101470","DOIUrl":"10.1016/j.fpsl.2025.101470","url":null,"abstract":"<div><div>This research aimed to enhance the properties of a biodegradable film made from polybutylene succinate and thermoplastic starch, using an Argon cold plasma (Ar-CP) treatment followed by coating with Makwaen pepper extract (ME) to extend the shelf-life of cooked pork sausages. The ratio of polybutylene succinate and thermoplastic starch was 80:20 w/w, produced by blown film extrusion, which was assessed and treated using non-thermal plasma. Cold plasma's optimal condition was 120 W for 15 s, resulting in the film’s higher tensile strength of 21.16 MPa and elongation of 293 % than untreated film. The roughness of the surface measured by the atomic force microscope was increased after cold plasma treatment. The hydrophilic characteristic was enhanced due to a greater homogeneous surface structure as detected by scanning electron microscopy and evidenced by a decreased contact angle. When applied with 80 % ME, the plasma-treated film had a higher adhesion ion, tensile strength of 19.84 MPa, and elongation of 244 %. After plasma treatment, the water vapor transmission rate remained unchanged (0.035 g.mm/cm<sup>2</sup>.day.mmHg). Pork sausages packed with this film and stored at 25ºC had an extended shelf-life of 72 h and reduced thiobarbituric acid reactive substances and total bacterial count compared to the control. Ar-CP treatment combined with ME coating significantly improved the biodegradable film's mechanical properties and surface characteristics, extended the shelf-life of cooked pork sausages, and enhanced preservation quality. This research improves biodegradable films' performance, extends food shelf-life, and provides innovative solutions for applying packaging materials, contributing to sustainable food production and improved nutrition.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"49 ","pages":"Article 101470"},"PeriodicalIF":8.5,"publicationDate":"2025-03-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143636693","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}
This study examined the effects of nitrogen and air plasma-modified pectin on its water absorption performance and developed an environmentally friendly absorbent pad for preserving chilled pork through the cross-linking of pectin and chitosan. It has been shown that the treatment duration of air and nitrogen plasma modifies the pectin structure. Specifically, nitrogen plasma treatment for 90 seconds significantly reduces the DE of pectin and increases its hydroxyl, carboxyl, and uronic acid content, thereby enhancing pectin's solubility and hydration capacity. Additionally, the aerogel formed from nitrogen plasma-modified pectin and chitosan exhibits a denser pore size distribution compared to air plasma-modified pectin. Adsorption curve results indicate that nitrogen plasma-treated pectin increases the aerogel's swelling rate by 61.65 % and adsorption rate by 28.33 %. In summary, the aerogel modified with nitrogen plasma-treated pectin effectively reduces TVBN levels in pork during a 12-day storage period, maintaining them below 15 mg/100 g, while the control group's TVBN exceeded this level by the 8th day. This study examines the structural effects of different gas plasma modifications on pectin and explores the feasibility of using chitosan-synthesized aerogels as bioabsorbent pads for meat preservation.
{"title":"Development of aerogel absorbent pads based on plasma-treated citrus pectin/chitosan for chilled pork preservation","authors":"Chao-Kai Chang , Pei-Lian Wu , Sheng-Yen Tsai , Mohsen Gavahian , Shella Permatasari Santoso , Kuan-Chen Cheng , Chang-Wei Hsieh","doi":"10.1016/j.fpsl.2025.101474","DOIUrl":"10.1016/j.fpsl.2025.101474","url":null,"abstract":"<div><div>This study examined the effects of nitrogen and air plasma-modified pectin on its water absorption performance and developed an environmentally friendly absorbent pad for preserving chilled pork through the cross-linking of pectin and chitosan. It has been shown that the treatment duration of air and nitrogen plasma modifies the pectin structure. Specifically, nitrogen plasma treatment for 90 seconds significantly reduces the DE of pectin and increases its hydroxyl, carboxyl, and uronic acid content, thereby enhancing pectin's solubility and hydration capacity. Additionally, the aerogel formed from nitrogen plasma-modified pectin and chitosan exhibits a denser pore size distribution compared to air plasma-modified pectin. Adsorption curve results indicate that nitrogen plasma-treated pectin increases the aerogel's swelling rate by 61.65 % and adsorption rate by 28.33 %. In summary, the aerogel modified with nitrogen plasma-treated pectin effectively reduces TVBN levels in pork during a 12-day storage period, maintaining them below 15 mg/100 g, while the control group's TVBN exceeded this level by the 8th day. This study examines the structural effects of different gas plasma modifications on pectin and explores the feasibility of using chitosan-synthesized aerogels as bioabsorbent pads for meat preservation.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"49 ","pages":"Article 101474"},"PeriodicalIF":8.5,"publicationDate":"2025-03-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143631913","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}
Pub Date : 2025-03-14DOI: 10.1016/j.fpsl.2025.101476
Pengcheng Zhao, Weiwei Li, Fang Zhang, Xianghong Meng, Bingjie Liu
This study aimed to investigate the impact of tannic acid-FeIII, a metallophenolic network (MPN), coated Litsea cubeba essential oil pectin-polylysine nanoparticles (MPN@PP-LNPs), on the properties of carboxymethyl chitosan/pullulan polysaccharide composite films (CC/PP films) prepared under acidic conditions. The CC/PP films were prepared at an optimal pH, and the physical, antioxidant, and antimicrobial properties were investigated with varying amounts of MPN@PP-LNPs. The results showed that a 9 % incorporation significantly enhanced the tensile strength (TS) and elongation at break (EB) of MPN-CC/PP films by 35.88 % and 26.5 %, respectively, and reduced the water vapor permeability (WVP) by 46 %, thereby, improving the water vapor barrier property. Additionally, it markedly enhanced the antimicrobial and antioxidant capabilities, effectively inhibiting E. coli and S. aureus, and augmented the antioxidant property by 10 times at pH 5.3. The freshness tests demonstrated that the film prolonged the shelf life of salmon, rendering it an appropriate option for active food packaging and preservation.
{"title":"Tannic acid-FeIII coated nanoparticles into Carboxymethyl chitosan/Pullulan polysaccharide films: Physicochemical, sustained release and antimicrobial properties","authors":"Pengcheng Zhao, Weiwei Li, Fang Zhang, Xianghong Meng, Bingjie Liu","doi":"10.1016/j.fpsl.2025.101476","DOIUrl":"10.1016/j.fpsl.2025.101476","url":null,"abstract":"<div><div>This study aimed to investigate the impact of tannic acid-Fe<sup>III</sup>, a metallophenolic network (MPN), coated <em>Litsea cubeba</em> essential oil pectin-polylysine nanoparticles (MPN@PP-LNPs), on the properties of carboxymethyl chitosan/pullulan polysaccharide composite films (CC/PP films) prepared under acidic conditions. The CC/PP films were prepared at an optimal pH, and the physical, antioxidant, and antimicrobial properties were investigated with varying amounts of MPN@PP-LNPs. The results showed that a 9 % incorporation significantly enhanced the tensile strength (TS) and elongation at break (EB) of MPN-CC/PP films by 35.88 % and 26.5 %, respectively, and reduced the water vapor permeability (WVP) by 46 %, thereby, improving the water vapor barrier property. Additionally, it markedly enhanced the antimicrobial and antioxidant capabilities, effectively inhibiting <em>E. coli</em> and <em>S. aureus</em>, and augmented the antioxidant property by 10 times at pH 5.3. The freshness tests demonstrated that the film prolonged the shelf life of salmon, rendering it an appropriate option for active food packaging and preservation.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"49 ","pages":"Article 101476"},"PeriodicalIF":8.5,"publicationDate":"2025-03-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143620678","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}
Plant protein (PP) based edible coating as a sustainable approach has attracted the global industry in the evolving landscape of active food packaging for shelf life (SL) and nutritional enhancement of foods. This critical review intends to offer a comprehensive overview of PPs as edible coatings for preserving the quality of perishable and highly nutritive foods. It explores the unique advantages of using various sources of PPs and their ability to act as mechanical, water vapor, gas, and microbial barriers. When combined with other additives (i.e., polysaccharides, lipids, antioxidants, antimicrobials, etc) these PPs also demonstrate superior hydrophobicity, higher barrier, and mechanical properties. This critical review also covers the combination of nanotechnology, non-thermal technologies, probiotics, and other advancements with PP-based edible coatings to preserve and ensure the safety and quality of foods throughout the storage period. Furthermore, the economic and safety perspectives of PP-based edible coatings are discussed to address the regulatory, consumer, and industrial concerns, so that better exploration of the above technologies can aid in combatting the food safety and security issues.
{"title":"Recent advances in plant protein-based edible coatings for shelf-life enhancement of perishable and high nutritive value foods – A Review","authors":"Ananya Payal, Gasi Datta Sairam Sandeep, Madhuri Bammidi, Abhilash Narayandas, Irshaan Syed, Madaraboina Venkateswara Rao","doi":"10.1016/j.fpsl.2025.101465","DOIUrl":"10.1016/j.fpsl.2025.101465","url":null,"abstract":"<div><div>Plant protein (PP) based edible coating as a sustainable approach has attracted the global industry in the evolving landscape of active food packaging for shelf life (SL) and nutritional enhancement of foods. This critical review intends to offer a comprehensive overview of PPs as edible coatings for preserving the quality of perishable and highly nutritive foods. It explores the unique advantages of using various sources of PPs and their ability to act as mechanical, water vapor, gas, and microbial barriers. When combined with other additives (i.e., polysaccharides, lipids, antioxidants, antimicrobials, etc) these PPs also demonstrate superior hydrophobicity, higher barrier, and mechanical properties. This critical review also covers the combination of nanotechnology, non-thermal technologies, probiotics, and other advancements with PP-based edible coatings to preserve and ensure the safety and quality of foods throughout the storage period. Furthermore, the economic and safety perspectives of PP-based edible coatings are discussed to address the regulatory, consumer, and industrial concerns, so that better exploration of the above technologies can aid in combatting the food safety and security issues.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"48 ","pages":"Article 101465"},"PeriodicalIF":8.5,"publicationDate":"2025-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143591690","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}
Pub Date : 2025-03-01DOI: 10.1016/j.fpsl.2025.101475
Jincheng Yu , Hongli Qiang , Mingwei Shi , Zhiguo Li , Tobi Fadiji , Ali Abas Wani , Clément Burgeon
Packaging plays a vital role in the post-harvest sales process of apples. This study conducted express transportation tests to evaluate the protective effectiveness of two commonly used packaging methods for apples. Key parameters assessed included real-time changes in temperature, humidity, vibration load, and CO₂ levels inside the packaging boxes during transit, as well as the storage quality of apples after transportation. Results showed significant variations in load distribution within corrugated partition-based cardboard boxes (CP combination packaging). Conversely, foam holder-based cardboard boxes (FP combination packaging) exhibited CO₂ accumulation. Furthermore, mechanical damage was predominantly localized to the fruit belly. Compared to CP combination packaging box, FP combination packaging box provided more stable shock resistance at lower vibration forces (< 10 N) across transit routes, likely due to its EPS foam design, which restricted fruit movement and absorbed external vibrations. Post-storage analysis showed that damaged apples experienced a 0.16 % increase in mass loss, a 0.83 % rise in soluble solids content (SSC), and a 0.19 MPa reduction in firmness compared to undamaged controls. These findings provide valuable insights into optimizing packaging design to minimize transport-induced damage and enhance apple preservation.
{"title":"Investigation on the protection ability of two commonly packaging methods to apples during express transportation","authors":"Jincheng Yu , Hongli Qiang , Mingwei Shi , Zhiguo Li , Tobi Fadiji , Ali Abas Wani , Clément Burgeon","doi":"10.1016/j.fpsl.2025.101475","DOIUrl":"10.1016/j.fpsl.2025.101475","url":null,"abstract":"<div><div>Packaging plays a vital role in the post-harvest sales process of apples. This study conducted express transportation tests to evaluate the protective effectiveness of two commonly used packaging methods for apples. Key parameters assessed included real-time changes in temperature, humidity, vibration load, and CO₂ levels inside the packaging boxes during transit, as well as the storage quality of apples after transportation. Results showed significant variations in load distribution within corrugated partition-based cardboard boxes (CP combination packaging). Conversely, foam holder-based cardboard boxes (FP combination packaging) exhibited CO₂ accumulation. Furthermore, mechanical damage was predominantly localized to the fruit belly. Compared to CP combination packaging box, FP combination packaging box provided more stable shock resistance at lower vibration forces (< 10 N) across transit routes, likely due to its EPS foam design, which restricted fruit movement and absorbed external vibrations. Post-storage analysis showed that damaged apples experienced a 0.16 % increase in mass loss, a 0.83 % rise in soluble solids content (SSC), and a 0.19 MPa reduction in firmness compared to undamaged controls. These findings provide valuable insights into optimizing packaging design to minimize transport-induced damage and enhance apple preservation.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"48 ","pages":"Article 101475"},"PeriodicalIF":8.5,"publicationDate":"2025-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143621299","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}
The exhaustion of non-renewable resource and the environment pollution of plastic wastes have become a global crisis. Natural polysaccharide is expected to be sustainable and biodegradable alternative to petroleum-based plastics. However, the thermal processing of polysaccharides especially 3D film formation is challenging due to their lack of thermoplasticity. Herein, a novel reverse mold crosslinking film-forming strategy for the preparation of polysaccharide-based 3D film was proposed, where the role of rapid crosslinking molding is similar to that of cooling molding during injecting processing. Through this non-thermal processing, carboxymethyl chitosan/polyvinyl alcohol/Zn (CMCS/PVA/Zn) 3D films were successfully prepared. The CMCS/PVA/Zn exhibits excellent mechanical performance, water resistance, and transparency, meeting the performance requirement in food packaging bags. Moreover, CMCS/PVA/Zn can be customized on-demand, such as shape, size, color, and function, by adjusting the mold or adding functional additive. Notable, multiple carboxyl polysaccharides and metal ions can be used for the preparation of 3D films by this non-thermal processing method, showing great universality. And this method is more energy-efficient than thermal processing and preservers the bioactivity of polysaccharides and additives. Therefore, this innovative approach to polysaccharide processing offers a promising potential for the creation of polysaccharide-based food packaging bags as a sustainable alternative to non-degradable plastic bags.
{"title":"Non thermoplastic 3D molding based on coordination crosslinking for on-demand customization carboxymethyl chitosan-based packaging bags","authors":"Yongfu Deng, Shuwen Luo, Wenxin Zhao, Fuxiang Wei, Chuanhui Xu, Lihua Fu, Baofeng Lin","doi":"10.1016/j.fpsl.2025.101472","DOIUrl":"10.1016/j.fpsl.2025.101472","url":null,"abstract":"<div><div>The exhaustion of non-renewable resource and the environment pollution of plastic wastes have become a global crisis. Natural polysaccharide is expected to be sustainable and biodegradable alternative to petroleum-based plastics. However, the thermal processing of polysaccharides especially 3D film formation is challenging due to their lack of thermoplasticity. Herein, a novel reverse mold crosslinking film-forming strategy for the preparation of polysaccharide-based 3D film was proposed, where the role of rapid crosslinking molding is similar to that of cooling molding during injecting processing. Through this non-thermal processing, carboxymethyl chitosan/polyvinyl alcohol/Zn (CMCS/PVA/Zn) 3D films were successfully prepared. The CMCS/PVA/Zn exhibits excellent mechanical performance, water resistance, and transparency, meeting the performance requirement in food packaging bags. Moreover, CMCS/PVA/Zn can be customized on-demand, such as shape, size, color, and function, by adjusting the mold or adding functional additive. Notable, multiple carboxyl polysaccharides and metal ions can be used for the preparation of 3D films by this non-thermal processing method, showing great universality. And this method is more energy-efficient than thermal processing and preservers the bioactivity of polysaccharides and additives. Therefore, this innovative approach to polysaccharide processing offers a promising potential for the creation of polysaccharide-based food packaging bags as a sustainable alternative to non-degradable plastic bags.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"48 ","pages":"Article 101472"},"PeriodicalIF":8.5,"publicationDate":"2025-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143601116","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}
Pub Date : 2025-03-01DOI: 10.1016/j.fpsl.2025.101473
Xiaojing Tian , Teng Li , Yuxuan Liu , Yanan Tian , Zhiyi Li , Yang Wang , Yunhao Ma , Yu Li , Xin Wang , Wenhang Wang
Bacterial adhesion to food, production machinery, and packaging can lead to contamination of foods and accelerate their spoilage process. In this study, cowhide collagen fiber was used as raw materials, and grinding and high-pressure homogenization were used to prepare two different scales of collagen fiber to study the effect of surface roughness on the properties and bacterial adhesion of collagen films, then zein was added to collagen fiber to improve its hydrophobicity. The results showed that when collagen fiber was homogenized by high-pressure and zein content was increased to 40 wt%, the roughness average (Ra) of films decreased from 17.39 nm to 4.71 nm, and the contact angle increased from 88.33 ° to 116.20 °. With the decrease of roughness and the increase of hydrophobicity, the adhesion ability of Leuconostoc mesenteroides, Staphylococcus aureus and Escherichia coli on the film was weakened. In addition, with the increase of zein addition, the tensile strength (TS) of films prepared by grinding increased from 10.850 MPa to 23.252 MPa, and the elongation at break (EAB) decreased from 74.97 % to 31.68 %, while the TS of the films prepared by high-pressure homogenization increased from 17.558 MPa to 23.414 MPa, the EAB increased from 30.94 % to 55.71 %. The study provides a new method for reducing the bacteria's adhesion to the surface of collagen based films.
{"title":"Based on surface roughness and hydrophobicity to reduce the bacterial adhesion to collagen films for the ability to enhance the shelf life of food","authors":"Xiaojing Tian , Teng Li , Yuxuan Liu , Yanan Tian , Zhiyi Li , Yang Wang , Yunhao Ma , Yu Li , Xin Wang , Wenhang Wang","doi":"10.1016/j.fpsl.2025.101473","DOIUrl":"10.1016/j.fpsl.2025.101473","url":null,"abstract":"<div><div>Bacterial adhesion to food, production machinery, and packaging can lead to contamination of foods and accelerate their spoilage process. In this study, cowhide collagen fiber was used as raw materials, and grinding and high-pressure homogenization were used to prepare two different scales of collagen fiber to study the effect of surface roughness on the properties and bacterial adhesion of collagen films, then zein was added to collagen fiber to improve its hydrophobicity. The results showed that when collagen fiber was homogenized by high-pressure and zein content was increased to 40 wt%, the roughness average (Ra) of films decreased from 17.39 nm to 4.71 nm, and the contact angle increased from 88.33 ° to 116.20 °. With the decrease of roughness and the increase of hydrophobicity, the adhesion ability of <em>Leuconostoc mesenteroides</em>, <em>Staphylococcus aureus</em> and <em>Escherichia coli</em> on the film was weakened. In addition, with the increase of zein addition, the tensile strength (TS) of films prepared by grinding increased from 10.850 MPa to 23.252 MPa, and the elongation at break (EAB) decreased from 74.97 % to 31.68 %, while the TS of the films prepared by high-pressure homogenization increased from 17.558 MPa to 23.414 MPa, the EAB increased from 30.94 % to 55.71 %. The study provides a new method for reducing the bacteria's adhesion to the surface of collagen based films.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"48 ","pages":"Article 101473"},"PeriodicalIF":8.5,"publicationDate":"2025-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143591689","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}
Pub Date : 2025-03-01DOI: 10.1016/j.fpsl.2025.101467
Kai Cheng , Fengfeng Xu , Jin Du , Changfeng Li , Zengkai Wang , Liwei Zhang , Xueqin Wang , Jun Liu
This study focuses on developing a tough, biodegradable film made from soy protein isolate (SPI) and carboxymethyl chitosan (CMCS), enhanced with titanium dioxide nanotube arrays (TNTAs). The main objective was to improve the hydrophobicity, mechanical strength, and thermal stability of SPI/CMCS films by incorporating TNTAs, making them suitable for food packaging, particularly in preserving high-moisture fruits like blueberries. The TNTAs were synthesized using anodic oxidation and integrated into the SPI/CMCS matrix through a solution-casting method. The resulting films exhibited enhanced mechanical properties, including higher tensile strength and better water resistance, without compromising biodegradability. Additionally, the SPI/CMCS/TNTAs composite films effectively maintain blueberry quality and extend their shelf life. These results suggest that SPI/CMCS/TNTAs films are promising candidates for sustainable and effective food packaging applications.
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