Food Packaging and Shelf Life最新文献

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 Listera monocytogenes and Escherichia coli. 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.

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.

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.

Biodegradable films based on potato starch (POS) modified with Lycium barbarum 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 ×10⁻⁴ to 2.69 ×10⁻⁴ g·mm·cm⁻²·d⁻¹·kPa⁻¹). 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.

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 A. Niger 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.

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.

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 % O₂), 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 O-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.

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.

This study investigated the characteristics of biodegradable films prepared from gelatin derived from jellyfish Acromitus flagellatus using hot water extraction (F-JFG-HW) and microwave-assisted extraction (F-JFG-MW), in comparison to the cold-water fish skin gelatin (F-FG) and porcine skin gelatin (F-PG) based films. Both jellyfish gelatin films were darker compared to F-PG and F-FG. The tensile strength of jellyfish gelatin-based films was lower than that of F-PG but higher than that of F-FG. Both jellyfish-gelatin film types exhibited higher elongation at break, water vapour transmission rates, and antioxidant potential compared to F-FG and F-PG. The scanning electron microscopic analysis revealed that jellyfish gelatin films exhibited granular and porous surface structures and less compact internal structures compared to F-FG and F-PG. Both jellyfish gelatin-based films and F-FG films were 100 % water soluble and completely biodegradable after 24 h of incorporation in soil, while F-PG films biodegraded completely after 2 days.