Food Packaging and Shelf Life最新文献

Effects of carbonization temperature on the synthesis and antibacterial properties of honeysuckle carbon dots: Application in extending pork shelf life 炭化温度对金银花炭点合成及抗菌性能的影响：在延长猪肉货架期中的应用

IF 10.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Packaging and Shelf Life

Pub Date : 2026-01-31 DOI: 10.1016/j.fpsl.2026.101710

Leyi Li , Gege Su , Yiheng Deng , Xue Pan , Jiayin Hou , Wenhao Luo , Hua Zheng , Hongtao Lei , Xiangzhen Ge , Zonglin Guo

To extend chilled pork shelf life, honeysuckle (Lonicera japonica Thunb.) derived carbon dots (HOCDs) were synthesized via a one-step hydrothermal method and incorporated into film substrates composed of polyvinyl alcohol (PVA) and potato starch (PS). HOCDs showed enhanced antimicrobial activity against Pseudomonas and Brochothrix thermosphacta with the increase of temperature below 180 ℃ due to reduced particle size, improved dispersion, and increased CO content, which resulted in more contact points with bacteria and promoted ROS generation thereby inducing irreversible bacterial damage. However, further increases in temperature resulted in decreased antimicrobial activity, as HOCDs exhibited particle agglomeration and a reduction in CO content. HOCDs with a carbonization temperature of 180 ℃ (HOCDs-180) were incorporated into the film matrix. Composite films containing HOCDs-180 (≤2 wt%) exhibited significantly improved tensile strength (TS) and elongation at break (EB) (P < 0.05), with reduced water vapor permeability, attributed to hydrogen bonding interactions between HOCDs-180 and the film substrate. Conversely, higher loading caused HOCDs-180 aggregation and membrane uniformity disruption. Composite films extended pork shelf-life to 8 days, significantly reducing total volatile base nitrogen (TVB-N) and total viable count (TVC) (P < 0.05). These results demonstrate honeysuckle carbon dots' potential as novel freshness preservatives for chilled pork.

为了延长冷鲜猪肉的保质期，采用一步水热法合成了金银花碳点（HOCDs），并将其加入到聚乙烯醇（PVA）和马铃薯淀粉（PS）组成的薄膜基质中。温度低于180℃时，随着温度升高，HOCDs对假单胞菌和热刺菌的抑菌活性增强，这是由于HOCDs颗粒尺寸减小，分散性改善，CO含量增加，导致与细菌接触点增加，促进ROS生成，从而引起不可逆的细菌损伤。然而，温度进一步升高导致抗菌活性下降，因为hocd表现出颗粒团聚和CO含量降低。碳化温度为180℃的HOCDs （HOCDs-180）掺入到薄膜基体中。含有HOCDs-180的复合薄膜（≤2 wt%）表现出显著提高的抗拉强度（TS）和断裂伸长率（EB）（P <； 0.05），同时由于HOCDs-180与薄膜基体之间的氢键相互作用而降低了水蒸气渗透性。相反，高负荷会导致HOCDs-180聚集，破坏膜的均匀性。复合膜将猪肉的保质期延长至8 d，显著降低了总挥发性碱态氮（TVB-N）和总活菌数（TVC）（P <； 0.05）。这些结果证明了金银花碳点作为新型冷鲜猪肉保鲜剂的潜力。

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引用次数: 0

Upcycling of post-consumer PLA into active packaging films: Structural and functional assessment of rPLA/PCL blends with quercetin 消费后聚乳酸到活性包装膜的升级回收：与槲皮素共混物的结构和功能评估

IF 10.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Packaging and Shelf Life

Pub Date : 2026-01-01 DOI: 10.1016/j.fpsl.2026.101700

Andrea Feroce , Sara Exojo-Trujillo , José Manuel López Vilariño , Fabio Licciardello , Rafael Gavara , Carol López-de-Dicastillo

The detrimental impact on the environment derived from the wrong management of conventional plastics is promoting the use of biobased and biodegradable materials for food packaging. Specifically, poly(lactic acid) (PLA) is characterized by its compostability, availability and its easy processing by melt extrusion, becoming one of the most used biopolymers in the industry. Because PLA is a valuable polyester, its recyclability should be considered as an alternative to compostability. In this work, the post-consumer recycled PLA (rPLA) obtained after simulating the service life and recycling processes of commercial PLA-based water bottles was used to develop new active packaging systems. Polycaprolactone (PCL), a polyester known for its excellent deformability, was added to mitigate the deterioration of rPLA during its reprocessing and afford different characteristics. Likewise, the addition of quercetin (Q), a natural polyphenolic antioxidant, can increase the interaction between both polymers and allow a greater preservation of food sensitive to oxidation through its progressive release. In this work, active films based on rPLA and PCL blends at different ratios (85/15 and 70/30) incorporating Q at 3 wt% were melt-extruded. Thermal, optical, diffusional (specific and overall migration) and morphological properties were analyzed, in addition to their antioxidant capacity and Q release profiles. Micrographs showed polymeric blends exhibited spherical-shaped PCL particles surrounded by rPLA matrix, and their characterization indicated the blending with PCL and Q increased rPLA crystallinity. In addition, the release of Q and their antioxidant activity increased with PCL concentration and ethanol content in the food simulant.

对传统塑料的错误管理对环境造成的有害影响正在促进生物基和可生物降解材料用于食品包装。具体来说，聚乳酸（PLA）具有可堆肥性、可利用性和易于熔融挤出加工的特点，成为工业上使用最多的生物聚合物之一。由于聚乳酸是一种有价值的聚酯，其可回收性应被视为可堆肥性的替代品。在这项工作中，通过模拟商业PLA基水瓶的使用寿命和回收过程获得的消费后再生PLA （rPLA）用于开发新的活性包装系统。聚己内酯（PCL）是一种具有良好变形能力的聚酯，加入PCL可以减轻rPLA在再加工过程中的劣化，并提供不同的性能。同样，添加槲皮素(Q)，一种天然的多酚类抗氧化剂，可以增加两种聚合物之间的相互作用，并通过其逐步释放，使对氧化敏感的食物得到更好的保存。在这项工作中，基于不同比例（85/15和70/30）的rPLA和PCL共混物（Q为3 wt%）的活性薄膜被熔融挤出。除了抗氧化能力和Q释放谱外，还分析了其热、光学、扩散（特定和总体迁移）和形态特性。显微照片显示，共混物呈现出被rPLA基体包围的球形PCL颗粒，其表征表明，PCL和Q的共混提高了rPLA的结晶度。此外，Q的释放量和抗氧化活性随食品模拟剂中PCL浓度和乙醇含量的增加而增加。

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引用次数: 0

Quaternary ammonium chitosan-based film reinforced with antibacterial Pickering emulsion synergistically stabilised by shellac nanoparticles and ε-polylysine for fruit preservation 经紫胶纳米颗粒和ε-聚赖氨酸协同稳定的抗菌酸洗乳剂增强季铵盐壳聚糖基薄膜用于水果保鲜

IF 10.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Packaging and Shelf Life

Pub Date : 2026-01-01 DOI: 10.1016/j.fpsl.2026.101699

Lang Cai , Jiaqi Yang , Yanjia Wang , Fangsheng Hu , Binxin Liang , Wenting Qiu , Shixin Song , Lei Yu

This study aims to construct an antibacterial Pickering emulsion using the synergistic effect between shellac nanoparticles (SNPs) and ε-polylysine (ε-PL) to functionalise quaternary ammonium chitosan (QAC) films and apply them for fruit preservation. Results demonstrate that adjusting the ε-PL content can effectively modulate the stability, viscoelasticity and antibacterial properties of Pickering emulsions. Notably, the S-50 % ε-PL Pickering emulsion exhibits superior stability and viscoelasticity under acidic conditions and thereby effectively inhibits the growth of Escherichia coli and Staphylococcus aureus. Furthermore, the reversible transformation from demulsification to re-emulsification of an S-50 % ε-PL emulsion can be achieved by adjusting the pH. The re-emulsified Pickering emulsion exhibits physicochemical properties and demonstrates antibacterial performance similar to those of the original emulsion, indicating its excellent structural and functional recoverability. Notably, the incorporation of the S-100 % ε-PL emulsion addresses the QAC film’s limitations in terms of barrier property, thermal stability and antibacterial activity. When compared with untreated and pure QAC films, the Pickering emulsion–modified QAC films considerably inhibit microbial contamination of cherries and strawberries and delay their quality deterioration, as evidenced by key indicators, such as weight loss, pH, firmness, vitamin C, titratable acidity and total soluble solids. This study offers a novel strategy for designing antimicrobial Pickering emulsions and multifunctional biobased films.

本研究旨在利用紫胶纳米颗粒（SNPs）与ε-聚赖氨酸（ε-PL）的协同作用，构建一种抗菌酸洗乳，对季铵壳聚糖（QAC）膜进行功能化，并将其应用于水果保鲜。结果表明，调节ε-PL含量可有效调节皮克林乳剂的稳定性、粘弹性和抗菌性能。值得注意的是，S-50 % ε-PL Pickering乳剂在酸性条件下表现出优异的稳定性和粘弹性，从而有效抑制大肠杆菌和金黄色葡萄球菌的生长。此外，通过调节ph值，可以实现S-50 % ε-PL乳液从破乳到再乳化的可逆转变。再乳化的Pickering乳液具有与原始乳液相似的物理化学性质和抗菌性能，表明其具有良好的结构和功能可恢复性。值得注意的是，S-100 % ε-PL乳液的加入解决了QAC膜在阻隔性能、热稳定性和抗菌活性方面的局限性。与未经处理和纯QAC膜相比，Pickering乳剂改性的QAC膜对樱桃和草莓的微生物污染有明显的抑制作用，并延缓了其品质劣化，主要指标包括失重、pH值、硬度、维生素C、可滴定酸度和总可溶性固形物。本研究为抗菌皮克林乳剂和多功能生物基膜的设计提供了新的思路。

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引用次数: 0

Advanced screening strategies for non-intentionally added substances (NIAS) in plastic food contact materials: Progress and challenges, and future perspectives 塑料食品接触材料中非故意添加物质（NIAS）的先进筛选策略：进展、挑战和未来展望

IF 10.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Packaging and Shelf Life

Pub Date : 2026-01-01 DOI: 10.1016/j.fpsl.2026.101697

Ziying Chen , Yi-Jun Cao , Jie-Ping Fan , Jia Chen

Plastics in food packaging risk leaching regulated intentionally added substances (IAS) and unregulated NIAS, threatening consumer health. Currently, targeted LC-MS/MS workflows are effective in tracking IAS migration, but non-targeted screening of NIAS in complex polymer matrices (e.g., multilayer thin films) is still restricted by limited libraries, low-abundance signals, and fuzzy regulatory thresholds. This review highlights advanced NIAS screening tools (ion mobility-HRMS, AI-driven toxicology) and proposes a risk-priority framework to guide safer, sustainable packaging innovation. By addressing these unmet needs, this work aims to bridge the gap between analytical innovation and risk management in NIAS assessment.

食品包装中的塑料风险浸出受管制的故意添加物质（IAS）和不受管制的NIAS，威胁消费者健康。目前，靶向LC-MS/MS工作流程在跟踪IAS迁移方面是有效的，但复杂聚合物基质（如多层薄膜）中NIAS的非靶向筛选仍然受到有限的库、低丰度信号和模糊调节阈值的限制。本综述重点介绍了先进的NIAS筛选工具（离子迁移率- hrms，人工智能驱动的毒理学），并提出了一个风险优先框架，以指导更安全、可持续的包装创新。通过解决这些未满足的需求，本工作旨在弥合NIAS评估中分析创新与风险管理之间的差距。

引用次数: 0

A systematically engineered edible film based on carvacrol-cyclodextrin inclusion complex extends the shelf-life of fresh-cut asparagus lettuce by regulating postharvest physiology 一种基于香芹酚-环糊精包合物的系统工程可食用膜通过调节采后生理来延长鲜切芦笋生菜的保质期

IF 10.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Packaging and Shelf Life

Pub Date : 2026-01-01 DOI: 10.1016/j.fpsl.2026.101703

Yanshuo Wang , Luting Ren , Yichong Zhou , Zhenbo Xing , Yuxin Miao , Bohan Jia , Xin Lü , Xiaoli Peng

Fresh-cut fruits and vegetables are valued for their convenience and nutrition, but minimal processing disrupts cellular integrity, accelerating browning, moisture loss, and microbial growth. Asparagus lettuce is particularly susceptible to these postharvest deteriorations. This study developed a targeted preservation strategy by encapsulating carvacrol (CAR) into hydroxypropyl-β-cyclodextrin (HP-β-CD) and incorporating the complex into a sodium alginate film. A sequential two-stage optimization—orthogonal design followed by Box-Behnken response surface methodology—was adopted to optimize both complex preparation (host:guest 8:1, 40 ℃, 8 h) and film composition (1.53 % alginate, 1.20 % glycerol, 1.42 % CaCl₂). The resulting film exhibited excellent mechanical properties (44.28 MPa tensile strength, 22.73 % elongation) and a high encapsulation efficiency of 62.96 %. Structural analyses confirmed the successful embedding of CAR within HP-β-CD, which enhanced thermal stability and enabled controlled release. Films containing 1–4 % complex demonstrated integrated antioxidant and antibacterial functions, adjustable water-vapor permeability, and effective UV shielding. The SA-4 %IC (Sodium Alginate coating with 4 % (w/w) Carvacrol/HP-β-Cyclodextrin Inclusion Complex) significantly reduced weight loss, browning, chlorophyll degradation, and microbial growth in fresh-cut asparagus lettuce during 10-day storage at 4 ℃, while maintaining antioxidant enzyme activity and membrane integrity, thereby extending the shelf life by over 4 days. This study provides a produce-specific, data-driven blueprint for designing advanced edible coatings, bridging the gap between lab-scale optimization and practical preservation of highly perishable fresh-cut commodities.

新鲜切割的水果和蔬菜因其方便和营养而受到重视，但极少的加工会破坏细胞的完整性，加速褐变、水分流失和微生物的生长。芦笋生菜特别容易受到这些采后变质的影响。本研究通过将香芹酚（CAR）包裹在羟丙基-β-环糊精（HP-β-CD）中，并将其包裹在海藻酸钠薄膜中，建立了一种靶向保存策略。采用连续两阶段优化-正交设计- Box-Behnken响应面法优化复合制剂（主客比8:1,40℃，8 h）和膜组成（1.53 %海藻酸盐，1.20 %甘油，1.42 %氯化钙）。该薄膜具有优异的力学性能（抗拉强度为44.28 MPa，延伸率为22.73 %）和62.96 %的包封效率。结构分析证实了CAR成功嵌入HP-β-CD，增强了热稳定性并实现了控释。含有1-4 %络合物的薄膜具有综合的抗氧化和抗菌功能，可调节的水蒸气渗透性和有效的紫外线屏蔽。SA-4 %IC（4 % (w/w) Carvacrol/HP-β-Cyclodextrin包合物的海藻酸钠包衣）在4℃条件下保存10天，显著降低了鲜切芦笋生菜的失重、褐变、叶绿素降解和微生物生长，同时保持了抗氧化酶活性和膜完整性，从而延长了4天以上的保质期。这项研究为设计先进的可食用涂层提供了一个特定于产品的、数据驱动的蓝图，弥合了实验室规模优化和实际保存高度易腐的鲜切商品之间的差距。

{"title":"A systematically engineered edible film based on carvacrol-cyclodextrin inclusion complex extends the shelf-life of fresh-cut asparagus lettuce by regulating postharvest physiology","authors":"Yanshuo Wang , Luting Ren , Yichong Zhou , Zhenbo Xing , Yuxin Miao , Bohan Jia , Xin Lü , Xiaoli Peng","doi":"10.1016/j.fpsl.2026.101703","DOIUrl":"10.1016/j.fpsl.2026.101703","url":null,"abstract":"<div><div>Fresh-cut fruits and vegetables are valued for their convenience and nutrition, but minimal processing disrupts cellular integrity, accelerating browning, moisture loss, and microbial growth. Asparagus lettuce is particularly susceptible to these postharvest deteriorations. This study developed a targeted preservation strategy by encapsulating carvacrol (CAR) into hydroxypropyl-β-cyclodextrin (HP-β-CD) and incorporating the complex into a sodium alginate film. A sequential two-stage optimization—orthogonal design followed by Box-Behnken response surface methodology—was adopted to optimize both complex preparation (host:guest 8:1, 40 ℃, 8 h) and film composition (1.53 % alginate, 1.20 % glycerol, 1.42 % CaCl₂). The resulting film exhibited excellent mechanical properties (44.28 MPa tensile strength, 22.73 % elongation) and a high encapsulation efficiency of 62.96 %. Structural analyses confirmed the successful embedding of CAR within HP-β-CD, which enhanced thermal stability and enabled controlled release. Films containing 1–4 % complex demonstrated integrated antioxidant and antibacterial functions, adjustable water-vapor permeability, and effective UV shielding. The SA-4 %IC (Sodium Alginate coating with 4 % (w/w) Carvacrol/HP-β-Cyclodextrin Inclusion Complex) significantly reduced weight loss, browning, chlorophyll degradation, and microbial growth in fresh-cut asparagus lettuce during 10-day storage at 4 ℃, while maintaining antioxidant enzyme activity and membrane integrity, thereby extending the shelf life by over 4 days. This study provides a produce-specific, data-driven blueprint for designing advanced edible coatings, bridging the gap between lab-scale optimization and practical preservation of highly perishable fresh-cut commodities.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"53 ","pages":"Article 101703"},"PeriodicalIF":10.6,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145921887","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}

引用次数: 0

Extending fresh-cut fruit shelf life via novel elevated honeycomb packaging: A study of watermelon 通过新型高架蜂窝包装延长鲜切水果的保质期：西瓜的研究

IF 10.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Packaging and Shelf Life

Pub Date : 2026-01-01 DOI: 10.1016/j.fpsl.2026.101708

Argus C. da Rocha Neto , Yifei Li , Nolan Schinderle , Teresa M. Bergholz , Hannah Mulheron , Emily J. Mayhew , Eva Almenar

Fresh-cut watermelon shelf life is limited by softening, discoloration, and microbial growth, which are partly due to juice leakage. This study investigated the effects of a novel packaging design featuring a honeycomb-elevated tray base and two-perforation lid on minimizing juice leakage and maintaining fresh-cut watermelon quality using the standard retail packaging as counterpart. Processed watermelon was stored in both packages for 12 days at 5°C, with periodic assessments of physico-chemical and microbiological changes, and consumer preference. The novel package significantly reduced juice leakage and weight loss and preserved firmness and color compared to retail packaging, findings supported by consumers’ choices. Microbial counts were similar despite the novel package containing air versus the modified atmosphere (MA) created by retail packaging, suggesting that juice/fruit physical separation controlled microbial growth likewise MA. This study pioneers packaging that elevates fresh-cut fruit above its juice to extend shelf life, opening new research and packaging design possibilities.

鲜切西瓜的保质期受到软化、变色和微生物生长的限制，部分原因是果汁泄漏。本研究研究了一种新颖的包装设计，具有蜂巢状的托盘底座和双穿孔盖，在最大限度地减少果汁泄漏和保持鲜切西瓜的质量，使用标准零售包装作为对应物。加工后的西瓜在两种包装中均在5°C下储存12天，并定期评估理化和微生物变化以及消费者偏好。与零售包装相比，这种新颖的包装显著减少了果汁泄漏和重量损失，并保持了硬度和颜色，这一发现得到了消费者的支持。尽管含有空气的新型包装与零售包装产生的改良气氛（MA）相比，微生物数量相似，这表明果汁/水果的物理分离同样控制了微生物的生长。这项研究开创了将新鲜水果置于果汁之上的包装，以延长保质期，开辟了新的研究和包装设计的可能性。

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引用次数: 0

Multifunctional chitosan/polyvinyl alcohol film enhanced with N-TiO2 and jaboticaba peel extract for shrimp freshness monitoring and banana preservation N-TiO2和芭蕉皮提取物增强多功能壳聚糖/聚乙烯醇膜用于虾鲜度监测和香蕉保鲜

IF 10.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Packaging and Shelf Life

Pub Date : 2026-01-01 DOI: 10.1016/j.fpsl.2025.101693

Girma Sisay Wolde , Chih-Huang Weng , Ying-Chen Chen , Shang-Ming Huang , Jenn-Wen Huang , Chanat Chokejaroenrat , Dong-Hau Kuo , Yao-Tung Lin

The development of multifunctional active and intelligent packaging film based on chitosan/polyvinyl alcohol (CS/PVA) reinforced with visible-light-responsive N-doped TiO₂ (N-TiO₂) and jaboticaba anthocyanins extract (JAE) is covered in this study. The composite film exhibited significant improvements in mechanical properties, achieving a tensile strength of 17.5 ± 0.25 MPa and an elongation at break of 22.5 ± 0.21 %. It demonstrated outstanding UV-blocking ability, reducing transmittance to < 1 % at wavelengths of < 400 nm. Antioxidant performance increased substantially, reaching about 90 % at a film dosage of 10 mg/mL. N-TiO₂ and JAE showed a synergistic effect on ethylene scavenging and bactericidal activity against both Gram-positive and Gram-negative bacteria, reducing the viability of E. coli and S. aureus to 0.52 and 0.61 log CFU/mL, respectively, upon exposure to visible light. Shrimp freshness monitoring in practice showed effective deterioration indication within 36 h at 23 °C, which was correlated with changes in pH and total volatile basic nitrogen (TVB-N). Also, the film delays banana ripening, maintaining its freshness for a 10-day storage period. Biocompatibility was validated by cytotoxicity testing using NIH-3T3 cells, which showed viability above 80 % at all tested doses. These results establish the composite film CS/PVA/N-TiO₂/JAE as a viable biodegradable option for applications in intelligent and active food packaging.

本文研究了壳聚糖/聚乙烯醇（CS/PVA）复合可见光响应n掺杂TiO2 （N-TiO2）和紫杉花青素提取物（JAE）增强的多功能活性智能包装膜的研制。复合膜的力学性能得到显著改善，抗拉强度为17.5 ± 0.25 MPa，断裂伸长率为22.5 ± 0.21 %。它表现出出色的紫外线阻挡能力，在<； 400 nm波长处，透过率降至<； 1 %。当膜用量为10 mg/mL时，抗氧化性能显著提高，达到90% %左右。N-TiO2和JAE对革兰氏阳性菌和革兰氏阴性菌的乙烯清除和杀菌活性均有协同作用，暴露于可见光下，大肠杆菌和金黄色葡萄球菌的活力分别降至0.52和0.61 log CFU/mL。实践中对虾新鲜度监测显示，在23 °C条件下，36 h内有效的变质指示与pH和总挥发性碱性氮（TVB-N）的变化有关。此外，薄膜还能延缓香蕉的成熟，在10天的保鲜期内保持香蕉的新鲜度。采用NIH-3T3细胞进行细胞毒性试验，在所有剂量下细胞存活率均在80% %以上。这些结果表明CS/PVA/N-TiO2/JAE复合膜是一种可行的生物降解膜，可用于智能和活性食品包装。

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引用次数: 0

An ultratough, stretchable and thermo-responsive hydrogel for dynamic information encryption-decryption and high-fidelity seafood freshness monitoring 一种用于动态信息加密-解密和高保真海鲜新鲜度监测的超韧，可拉伸和热响应的水凝胶

IF 10.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Packaging and Shelf Life

Pub Date : 2026-01-01 DOI: 10.1016/j.fpsl.2025.101694

Zhouwei Tan, Zhipeng Liang, Xiaowen Xu

While food safety, including spoilage and adulteration, concerns millions, developing a system to address both challenges is challenging. We present a mechanically robust, thermally responsive hydrogel with dual modes for advanced information encryption and smart food freshness monitoring. Composed of a poly(acrylamide-co-2-(dimethylamino)ethyl methacrylate) network and a calcium alginate network, the hydrogel exhibits impressive mechanical properties, including a breaking elongation of 1402 % and toughness of 249.8 kJ/m³, far surpassing existing hydrogel indicators which typically exhibit < 800 % strain and < 100 kJ/m³ toughness. It also shows excellent fatigue, tearing resistance, and repeatable adhesiveness, withstanding 10 cycles of loading-unloading and achieving tearing energy of 1.12 kJ/m², outperforming current hydrogel indicators, exhibiting tearing energy of < 0.5 kJ/m². The hydrogel features a tunable lower critical solution temperature from 31 °C to 43 °C by adjusting acrylamide content, enabling dynamic thermo-responsive opacity transitions. This property allows it to serve as an anti-counterfeiting platform where information can be hidden or revealed with temperature changes. By integrating the pH-sensitive dye curcumin, the hydrogel effectively monitors food freshness, with strong correlation to TVB-N levels (R² > 0.937), outperforming current polymer film indicators (R² < 0.70). This work introduces a superior hydrogel system that combines advanced anti-counterfeiting and intelligent packaging, enhancing supply chain integrity and consumer safety.

食品安全（包括腐败和掺假）是千百万人关注的问题，而制定一套体系来应对这两项挑战是一项挑战。我们提出了一种机械坚固，热响应的水凝胶，具有先进的信息加密和智能食品新鲜度监测双重模式。由聚（丙烯酰胺-co-2-（二甲氨基）甲基丙烯酸乙酯）网络和海藻酸钙网络组成的水凝胶具有令人惊叹的力学性能，包括断裂伸长率1402 %和韧性249.8 kJ/m3，远远超过现有的水凝胶指标，通常表现为<； 800 %应变和<； 100 kJ/m3韧性。具有优异的抗疲劳性、抗撕裂性和可重复粘附性，可承受10次加载-卸载循环，撕裂能达到1.12 kJ/m2，优于目前的水凝胶指标，撕裂能为<； 0.5 kJ/m2。通过调节丙烯酰胺含量，水凝胶具有可调的较低临界溶液温度，从31°C到43°C，实现动态热响应的不透明度转变。这一特性使得它可以作为一个防伪平台，信息可以随着温度的变化而隐藏或显示。通过整合ph敏感染料姜黄素，水凝胶有效地监测食品新鲜度，与TVB-N水平有很强的相关性（R²> 0.937），优于目前的聚合物薄膜指标（R²< 0.70）。这项工作介绍了一种优越的水凝胶系统，结合了先进的防伪和智能包装，提高了供应链的完整性和消费者的安全。

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引用次数: 0

Global survey of bisphenol color developers in thermal food labels and a study of the role of food packaging materials in preventing color developer migration into food 热食品标签中双酚显色剂的全球调查和食品包装材料在防止显色剂迁移到食品中的作用的研究

IF 10.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Packaging and Shelf Life

Pub Date : 2026-01-01 DOI: 10.1016/j.fpsl.2025.101687

Ziyun Xu , Cindy Gates Goodyer , Barbara F. Hales , Stéphane Bayen

In this study, 247 food thermal labels, collected from 15 countries across five continents in 2021–2023, were assessed for the occurrence of bisphenol and alternative color developers. Analysis with LC-qTOF-MS showed that BPS was the most frequently detected color developer, present in 48 % of the thermal labels. Some relatively new alternatives, such as NKK-1304 (15 %) and DBSP (11 %), were identified for the first time, indicating the growing use of new compounds in the food packaging industry. Despite regulatory restrictions in some countries on its usage, bisphenol A (BPA) was still detected in 2 % of the food thermal label samples from certain countries. 80 % of the thermal labels collected were appended to food packaging made of polyvinyl chloride (PVC). In a controlled food simulant (10–95 % ethanol, 10 days) experiment, approximately 63 % of BPS and 31 % of D-90 in the labels were able to migrate across PVC cling films. In contrast, polyethylene (PE) films and paper-based materials exhibited a significant barrier to both BPS and D-90 migration. These results highlight the diversity of color developers used in food thermal labels globally, the need for comprehensive risk assessments of novel color developers and the importance of choosing packaging materials that can act as barriers to their migration into food.

在这项研究中，研究人员对2021-2023年间从五大洲15个国家收集的247个食品热标签进行了双酚和替代显色剂的评估。LC-qTOF-MS分析表明，BPS是最常检测到的显色剂，存在于48% %的热标签中。一些相对较新的替代品，如NKK-1304（15 %）和DBSP(11 %)，首次被发现，这表明新化合物在食品包装工业中的使用越来越多。尽管一些国家对双酚A （BPA）的使用有监管限制，但在某些国家的食品热标签样本中仍检测到2%（ %）的双酚A。80% 所收集的热标签附加在聚氯乙烯（PVC）制成的食品包装上。在受控食品模拟剂（10 - 95 %乙醇，10天）实验中，标签中约63 %的BPS和31 %的D-90能够在PVC保鲜膜上迁移。相比之下，聚乙烯（PE）薄膜和纸基材料对BPS和D-90的迁移都表现出明显的障碍。这些结果突出了全球食品热标签中使用的显色剂的多样性，对新型显色剂进行综合风险评估的必要性以及选择可以作为其迁移到食品中的障碍的包装材料的重要性。

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引用次数: 0

Biobased barrier dispersion coating from solvent shifting of functionalized lignin inside cellulose nanofibers aqueous suspensions 纤维素纳米纤维水悬浮液中功能化木质素溶剂转移的生物基阻隔分散涂层

IF 10.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Packaging and Shelf Life

Pub Date : 2026-01-01 DOI: 10.1016/j.fpsl.2026.101698

Sahar Babaeipour , Katariina Solin , Tuuli Virkkala , Paula Nousiainen , Monika Österberg , Julien Bras

In this study, we present a simple one-pot approach to formulate barrier dispersions by combining nanoscaled cellulose and lignin, while harnessing the hydrophobizing effect of tall oil fatty acid (TOFA) modification. Using an in situ solvent-shifting method, unmodified lignin and TOFA-esterified lignin solutions were directly incorporated into aqueous microfibrillated cellulose (MFC) suspensions, enabling the in situ formation of stable lignin nanoparticles (LNPs and TOFA-LNPs) within the MFC matrix. Nanopapers prepared from TOFA-LNP:MFC dispersion with a ratio of 1:2 exhibited excellent barrier properties, with a water vapor transmission rate of 6 g/m²·day (50 % RH, 23 °C), an oil Cobb₁₈₀₀ value of 0.3 g/m², and a water Cobb₁₈₀₀ value of 12 g/m². The results demonstrate that TOFA modification of lignin and its incorporation within the MFC matrix as nanoparticles, facilitates the formation of dense, uniform films with strong resistance to moisture and oil. To gain a deeper understanding of the system, surface-sensitive quartz crystal microbalance with dissipation monitoring (QCM-D) and atomic force microscopy (AFM) were used to analyze how the TOFA modification of lignin affected its physicochemical interactions within cellulose fibrils. Furthermore, humidity-controlled QCM-D measurements were used to analyze the effect of lignin-based nanoparticles on the water vapor adsorption behavior of MFC at different relative humidities providing new insights into their barrier performance, explored here for the first time. Finally, the successful application of dispersion coatings onto commercial fiber-based substrates demonstrates their industrial potential. This work introduces a versatile and scalable route to fully biobased coatings, advancing the transition toward circular and sustainable packaging solutions.

在这项研究中，我们提出了一种简单的一锅方法，通过将纳米纤维素和木质素结合在一起，同时利用高油脂肪酸（TOFA）改性的疏水作用来制备屏障分散体。采用原位溶剂转移方法，将未经改性的木质素和tofa酯化木质素溶液直接掺入水微纤纤维素（MFC）悬浮液中，使MFC基质中原位形成稳定的木质素纳米颗粒（LNPs和TOFA-LNPs）。以1:2比例的TOFA-LNP:MFC分散体制备的纳米纸具有优异的阻隔性能，水蒸气透过率为6 g/m²·天（50 % RH, 23°C），油Cobb1800值为0.3 g/m²，水Cobb1800值为12 g/m²。结果表明，TOFA修饰木质素并将其作为纳米颗粒掺入MFC基质中，有利于形成致密、均匀的膜，具有较强的抗湿性和抗油性。为了深入了解该系统，利用表面敏感石英晶体微平衡耗散监测（QCM-D）和原子力显微镜（AFM）分析了TOFA修饰木质素如何影响其在纤维素原纤维内的物理化学相互作用。此外，湿度控制的QCM-D测量方法用于分析木质素基纳米颗粒在不同相对湿度下对MFC水蒸气吸附行为的影响，为其阻隔性能提供了新的见解，这是本文首次探索。最后，分散涂层在商用纤维基基材上的成功应用表明了它们的工业潜力。这项工作为全生物基涂料引入了一种通用的、可扩展的途径，促进了向循环和可持续包装解决方案的过渡。

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