Food Packaging and Shelf Life最新文献_第10页

Preparation of aminated diatomite/LDPE gas-selective antibacterial film and its application in strawberry preservation 胺化硅藻土/LDPE气选抗菌膜的制备及其在草莓保鲜中的应用

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

Food Packaging and Shelf Life

Pub Date : 2025-12-01 DOI: 10.1016/j.fpsl.2025.101667

Liya Zhang , Yuemei Zhang , Lijing Lu , Lixin Lu

Postharvest quality deterioration in fruits and vegetables, driven primarily by cellular respiration and microbial growth, demands effective preservation strategies. To address this, we developed a multifunctional low-density polyethylene (LDPE)-based packaging film incorporating aminated diatomite as CO₂-selective channels and polyethyleneimine (PEI)-modified ZnO nanoparticles for enhanced gas selectivity and antibacterial performance. The results showed that diatomite, successfully aminated via N-(2-aminoethyl)-3-aminopropyltriethoxysilane grafting, exhibiting improved CO₂/O₂ selectivity and dispersion within the polymer matrix. Through extrusion casting, films containing 1–5 wt% aminated diatomite were prepared, with the 3 % formulation demonstrating a 54.9 % enhancement in CO₂/O₂ selectivity compared to pure LDPE. Subsequently, PEI-ZnO particles, synthesized via electrostatic deposition with 5–25 % PEI, showed optimal antibacterial performance at 10 % PEI modification. The composite film containing 3 % aminated diatomite and 1 % PEI-ZnO exhibited maximal CO₂/O₂ permeability ratio (P(CO₂)/P(O₂)) and water vapor transmission rate, along with exceptional antibacterial activity (98.71 % and 99 % inhibition against E. coli and S. aureus, respectively). Strawberry preservation tests at 4 °C revealed that the optimized film effectively regulated the internal atmosphere, significantly mitigating quality deterioration (including weight loss, color change, firmness reduction, total soluble solids, titratable acidity, and total microbial count), thereby extending shelf life to 22 days. These findings demonstrate the potential of this gas-regulating antibacterial film for advanced postharvest preservation applications.

水果和蔬菜采后质量的恶化，主要是由细胞呼吸和微生物生长驱动的，需要有效的保存策略。为了解决这一问题，我们开发了一种多功能低密度聚乙烯（LDPE）基包装薄膜，其中包括胺化硅藻土作为CO₂选择通道和聚乙烯亚胺（PEI）修饰的ZnO纳米颗粒，以增强气体选择性和抗菌性能。结果表明，硅藻土通过N-（2-氨基乙基）-3-氨基丙基三乙氧基硅烷接枝成功地胺化，提高了CO₂/O₂的选择性和聚合物基体内的分散性。通过挤压铸造，制备了含有1-5 wt%胺化硅藻土的薄膜，与纯LDPE相比，3 %配方的CO₂/O₂选择性提高了54.9 %。随后，静电沉积法制备了5-25 % PEI的PEI- zno粒子，在10 % PEI改性下，其抗菌性能最佳。含有3 %胺化硅藻土和1 % PEI-ZnO的复合膜具有最大的CO₂/O₂渗透率（P（CO₂）/P（O₂））和水蒸气透过率，并具有优异的抗菌活性（对大肠杆菌和金黄色葡萄球菌的抑制率分别为98.71% %和99 %）。4℃草莓保鲜试验表明，优化后的薄膜有效调节了草莓的内部气氛，显著减轻了草莓的品质恶化（包括重量下降、颜色变化、硬度降低、可溶性固形物总量、可滴定酸度和微生物总数），从而将草莓的保质期延长至22天。这些发现证明了这种气体调节抗菌薄膜在采后保鲜方面的潜力。

{"title":"Preparation of aminated diatomite/LDPE gas-selective antibacterial film and its application in strawberry preservation","authors":"Liya Zhang , Yuemei Zhang , Lijing Lu , Lixin Lu","doi":"10.1016/j.fpsl.2025.101667","DOIUrl":"10.1016/j.fpsl.2025.101667","url":null,"abstract":"<div><div>Postharvest quality deterioration in fruits and vegetables, driven primarily by cellular respiration and microbial growth, demands effective preservation strategies. To address this, we developed a multifunctional low-density polyethylene (LDPE)-based packaging film incorporating aminated diatomite as CO₂-selective channels and polyethyleneimine (PEI)-modified ZnO nanoparticles for enhanced gas selectivity and antibacterial performance. The results showed that diatomite, successfully aminated via N-(2-aminoethyl)-3-aminopropyltriethoxysilane grafting, exhibiting improved CO₂/O₂ selectivity and dispersion within the polymer matrix. Through extrusion casting, films containing 1–5 wt% aminated diatomite were prepared, with the 3 % formulation demonstrating a 54.9 % enhancement in CO₂/O₂ selectivity compared to pure LDPE. Subsequently, PEI-ZnO particles, synthesized via electrostatic deposition with 5–25 % PEI, showed optimal antibacterial performance at 10 % PEI modification. The composite film containing 3 % aminated diatomite and 1 % PEI-ZnO exhibited maximal CO₂/O₂ permeability ratio (P(CO₂)/P(O₂)) and water vapor transmission rate, along with exceptional antibacterial activity (98.71 % and 99 % inhibition against <em>E. coli</em> and <em>S. aureus</em>, respectively). Strawberry preservation tests at 4 °C revealed that the optimized film effectively regulated the internal atmosphere, significantly mitigating quality deterioration (including weight loss, color change, firmness reduction, total soluble solids, titratable acidity, and total microbial count), thereby extending shelf life to 22 days. These findings demonstrate the potential of this gas-regulating antibacterial film for advanced postharvest preservation applications.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"52 ","pages":"Article 101667"},"PeriodicalIF":10.6,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145614832","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

Silver nanoparticles incorporated, yellow turmeric extract-infused polycaprolactone/starch electrospun nanofibers: Synthesis, physiochemical characterization, and fruit-packaging behavior 银纳米颗粒掺入，黄姜黄提取物注入聚己内酯/淀粉静电纺纳米纤维：合成，物理化学表征和水果包装行为

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

Food Packaging and Shelf Life

Pub Date : 2025-12-01 DOI: 10.1016/j.fpsl.2025.101669

Ganesh Prasad Awasthi , Miyeon Shin , Krishna Prasad Sharma , Richa Jaswal , Rabin K.C. , Rajendra Bahadur G.C. , Chan Hee Park , Mahesh kumar Joshi , Changho Yu

Active food packaging materials derived from natural bioactive chemicals and biocompatible polymers have become increasingly popular because of their minimal environmental impact. Electrospun biopolymers with bioactive compounds are of considerable interest for constructing nanofibrous mats to fulfill the demand for active food packaging materials. From this viewpoint, in the present study, in situ growth of Ag nanoparticles with yellow turmeric extract (YTE)-infused polycaprolactone/starch (PCL/ST) nanofibrous mat was performed via electrospinning. The physicochemical properties and bioactivity of the as-synthesized PCL/ST/YTE/Ag nanofibrous mats were evaluated using state-of-the-art methods and compared with those of a series of samples (i.e., PCL/ST, PCL/ST/Ag, and PCL/ST/YTE) for fruit packaging. All the synthesized samples exhibited smooth and uniform surface morphologies. However, the average fiber diameters of PCL/ST/Ag, PCL/ST/YTE, and PCL/ST/YTE/Ag exceeded those of PCL/ST. The PCL/ST/YTE/Ag nanofibrous mat exhibited high mechanical strength, a decent ultraviolet blocking capacity, a low water vapor transmission rate, and lower wettability. The PCL/ST/YTE/Ag mat exhibited improved biocompatibility (on the NIH-3T3 cell line), antioxidant properties, and antimicrobial activity against Bacillus subtilis, Staphylococcus aureus, Escherichia coli, and Klebsiella pneumoniae. When synthesized nanofibrous mats were used for the active packaging of cherry tomatoes, the PCL/ST/YTE/Ag mat delayed spoilage and maintained “the tomatoes’ inherent color” until the 7th day. Overall, the results indicate that the PCL/ST/YTE/Ag nanofibrous mat has promising potential for active fruit packaging.

源于天然生物活性化学品和生物相容性聚合物的活性食品包装材料因其对环境的影响最小而越来越受欢迎。具有生物活性化合物的电纺丝生物聚合物是构建纳米纤维垫以满足活性食品包装材料需求的重要材料。从这个角度来看，本研究采用静电纺丝的方法，用黄姜提取物（YTE）注入聚己内酯/淀粉（PCL/ST）纳米纤维席子原位生长银纳米颗粒。采用最先进的方法评价了合成的PCL/ST/YTE/Ag纳米纤维垫的物理化学性质和生物活性，并与用于水果包装的一系列样品（PCL/ST、PCL/ST/Ag和PCL/ST/YTE）进行了比较。所有合成的样品表面形貌光滑均匀。PCL/ST/Ag、PCL/ST/YTE和PCL/ST/YTE/Ag的平均纤维直径均大于PCL/ST。PCL/ST/YTE/Ag纳米纤维毡具有较高的机械强度、较好的紫外线阻挡能力、较低的水蒸气透过率和较低的润湿性。PCL/ST/YTE/Ag复合物（在NIH-3T3细胞系上）表现出更好的生物相容性、抗氧化性能和抗枯草芽孢杆菌、金黄色葡萄球菌、大肠杆菌和肺炎克雷伯菌的抗菌活性。用合成的纳米纤维垫对圣女果进行活性包装时，PCL/ST/YTE/Ag垫延缓了变质，使“番茄固有色”保持到第7天。综上所述，PCL/ST/YTE/Ag纳米纤维垫在活性水果包装方面具有广阔的应用前景。

{"title":"Silver nanoparticles incorporated, yellow turmeric extract-infused polycaprolactone/starch electrospun nanofibers: Synthesis, physiochemical characterization, and fruit-packaging behavior","authors":"Ganesh Prasad Awasthi , Miyeon Shin , Krishna Prasad Sharma , Richa Jaswal , Rabin K.C. , Rajendra Bahadur G.C. , Chan Hee Park , Mahesh kumar Joshi , Changho Yu","doi":"10.1016/j.fpsl.2025.101669","DOIUrl":"10.1016/j.fpsl.2025.101669","url":null,"abstract":"<div><div>Active food packaging materials derived from natural bioactive chemicals and biocompatible polymers have become increasingly popular because of their minimal environmental impact. Electrospun biopolymers with bioactive compounds are of considerable interest for constructing nanofibrous mats to fulfill the demand for active food packaging materials. From this viewpoint, in the present study, in situ growth of Ag nanoparticles with yellow turmeric extract (YTE)-infused polycaprolactone/starch (PCL/ST) nanofibrous mat was performed via electrospinning. The physicochemical properties and bioactivity of the as-synthesized PCL/ST/YTE/Ag nanofibrous mats were evaluated using state-of-the-art methods and compared with those of a series of samples (i.e., PCL/ST, PCL/ST/Ag, and PCL/ST/YTE) for fruit packaging. All the synthesized samples exhibited smooth and uniform surface morphologies. However, the average fiber diameters of PCL/ST/Ag, PCL/ST/YTE, and PCL/ST/YTE/Ag exceeded those of PCL/ST. The PCL/ST/YTE/Ag nanofibrous mat exhibited high mechanical strength, a decent ultraviolet blocking capacity, a low water vapor transmission rate, and lower wettability. The PCL/ST/YTE/Ag mat exhibited improved biocompatibility (on the NIH-3T3 cell line), antioxidant properties, and antimicrobial activity against <em>Bacillus subtilis, Staphylococcus aureus, Escherichia coli,</em> and <em>Klebsiella pneumoniae</em>. When synthesized nanofibrous mats were used for the active packaging of cherry tomatoes, the PCL/ST/YTE/Ag mat delayed spoilage and maintained “the tomatoes’ inherent color” until the 7th day. Overall, the results indicate that the PCL/ST/YTE/Ag nanofibrous mat has promising potential for active fruit packaging.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"52 ","pages":"Article 101669"},"PeriodicalIF":10.6,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145681019","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

Corrigendum to “Synergistic antibacterial capabilities of berberine-docusate in polyvinyl acetate coatings for meat preservation: Boosting generation of reactive oxygen species” [Food Packaging and Shelf Life 51 (2025) 101579] “肉类保鲜用聚醋酸乙烯酯涂层中小檗碱- docate的协同抗菌能力：促进活性氧的产生”[食品包装和保质期51(2025)101579]的更正

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

Food Packaging and Shelf Life

Pub Date : 2025-12-01 DOI: 10.1016/j.fpsl.2025.101607

Wanting Zhang, Xiujuan Zhi, Jichao Qi, Bin Du

引用次数: 0

Perspectives on novel food packaging applications of hydrochar generated during the hydrothermal synthesis of carbon dots 水热合成碳点过程中产生的碳氢化合物在食品包装中的应用前景

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

Food Packaging and Shelf Life

Pub Date : 2025-12-01 DOI: 10.1016/j.fpsl.2025.101672

Ruchir Priyadarshi , Jong-Whan Rhim

Hydrochar, a carbon-rich byproduct produced during the synthesis of carbon dots via hydrothermal carbonization of biomass, has received limited attention despite its promising properties. Hydrochar, produced via hydrothermal synthesis, is characterized by tunable surface chemistry, diverse functional groups, and a lower energy requirement for synthesis than its analog, biochar, produced by the dry pyrolysis process. While biochar has been extensively studied for its advanced functionality in food packaging, hydrochar has not been fully explored. Hydrochar exhibits superior surface chemistry compared to biochar, enabling it to interact effectively with biopolymer matrices, which results in enhanced mechanical strength, improved thermal properties, and potential antioxidant and antimicrobial activities. This pioneer review aims to draw parallels between analogous biochar-based packaging systems and provide a pioneering perspective on how hydrochar can be utilized to develop active and intelligent packaging solutions. Moreover, the simultaneous use of both hydrothermal synthesis products, i.e., carbon dots and hydrochar, has been highlighted, which supports a zero-waste approach aligned with the goals of the circular economy and sustainable development strategies.

烃类是生物质水热碳化合成碳点过程中产生的富碳副产物，虽然具有良好的性能，但受到的关注有限。通过水热法合成的氢炭具有表面化学可调、官能团多样、合成所需能量低于通过干热解法生产的类似物生物炭等特点。虽然生物炭因其在食品包装中的先进功能而得到了广泛的研究，但碳氢化合物尚未得到充分的探索。与生物炭相比，碳氢化合物具有更好的表面化学性质，使其能够与生物聚合物基质有效地相互作用，从而增强机械强度，改善热性能，并具有潜在的抗氧化和抗菌活性。这篇先锋评论的目的是在类似的生物炭基包装系统之间建立相似之处，并就如何利用碳氢化合物来开发主动和智能包装解决方案提供开创性的观点。此外，还强调了同时使用水热合成产品，即碳点和碳氢化合物，这支持与循环经济和可持续发展战略目标一致的零浪费方法。

{"title":"Perspectives on novel food packaging applications of hydrochar generated during the hydrothermal synthesis of carbon dots","authors":"Ruchir Priyadarshi , Jong-Whan Rhim","doi":"10.1016/j.fpsl.2025.101672","DOIUrl":"10.1016/j.fpsl.2025.101672","url":null,"abstract":"<div><div>Hydrochar, a carbon-rich byproduct produced during the synthesis of carbon dots via hydrothermal carbonization of biomass, has received limited attention despite its promising properties. Hydrochar, produced via hydrothermal synthesis, is characterized by tunable surface chemistry, diverse functional groups, and a lower energy requirement for synthesis than its analog, biochar, produced by the dry pyrolysis process. While biochar has been extensively studied for its advanced functionality in food packaging, hydrochar has not been fully explored. Hydrochar exhibits superior surface chemistry compared to biochar, enabling it to interact effectively with biopolymer matrices, which results in enhanced mechanical strength, improved thermal properties, and potential antioxidant and antimicrobial activities. This pioneer review aims to draw parallels between analogous biochar-based packaging systems and provide a pioneering perspective on how hydrochar can be utilized to develop active and intelligent packaging solutions. Moreover, the simultaneous use of both hydrothermal synthesis products, i.e., carbon dots and hydrochar, has been highlighted, which supports a zero-waste approach aligned with the goals of the circular economy and sustainable development strategies.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"52 ","pages":"Article 101672"},"PeriodicalIF":10.6,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145614729","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

Combination of electrolyzed water pre-treatment and modified atmosphere and humidity packaging: Impact on physicochemical attributes, bioactive and volatile compounds, and microbial load for fresh-cut apples 电解水预处理与改良气湿包装的结合：对鲜切苹果理化属性、生物活性和挥发性化合物以及微生物负荷的影响

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

Food Packaging and Shelf Life

Pub Date : 2025-12-01 DOI: 10.1016/j.fpsl.2025.101668

Nandi E. Nyamende , Zinash A. Belay , Oluwafemi James Caleb

The visual appeal and quality of fresh-cut produce significantly influence consumer preference. This work examined the combined effects of pre-treatments: acidic electrolyzed water (AEW), alkaline (AIEW), and sodium hypochlorite (SH) with modified atmosphere and humidity packaging (MAHP) on fresh-cut ‘Granny Smith’ apples stored at 2 °C for 12 days. The MAHP material included biodegradable cellulose-based film (NF), a composite biaxially oriented polypropylene (BOPP) and polyethylene with lid. These packages were fitted with a fixed ratio window: (i) NF-BOPP (66:33 %), and (ii) BOPP-NF (66:33 %) for samples pre-treated with AEW and AIEW, respectively, and for general retail practice SH pre-treated samples were packed in polyethylene tray with lid as control (SH-Closed). Results showed that in-package gas composition was significantly impacted by pre-treatment and package type (p < 0.05). On day 12, fresh-cut apples under SH-Closed had the lowest total soluble solids (TSS, 9.7 ± 0.35 %), highest moisture loss (96.2 ± 0.02 g), and browning index (BI, 45 ± 1.9). AEW and AIEW pre-treatments combined with MAHP significantly slowed down microbial growth in comparison to SH-Closed samples. Highest accumulation of secondary volatile compounds with alcohol functional group were found in SH-Closed samples throughout storage. Overall, samples pre-treated with AEW and packed using BOPP-NF flow wrap, better maintained phenolic content and antioxidant activity, minimized water vapour condensation, and lowered microbial counts.

新鲜农产品的视觉吸引力和质量显著影响消费者的偏好。这项工作研究了预处理：酸性电解水（AEW）、碱性（AIEW）和次氯酸钠（SH）与改良大气和湿度包装（MAHP）对新鲜切的“史密斯”苹果在2°C下储存12天的综合影响。MAHP材料包括可生物降解的纤维素基薄膜（NF）、双轴取向聚丙烯（BOPP）和带盖聚乙烯的复合材料。这些包装配有固定的比例窗口：(i) NF-BOPP（66:33 %）和（ii） BOPP-NF（66:33 %）分别用于用AEW和AIEW预处理的样品，对于一般零售实践，SH预处理的样品包装在聚乙烯托盘中，盖子作为对照（SH- closed）。结果表明，前处理和包装类型对包装内气体成分有显著影响（p <； 0.05）。第12天，SH-Closed处理下的鲜切苹果可溶性固形物总量最低（TSS为9.7 ± 0.35 %），水分损失量最高（96.2 ± 0.02 g），褐变指数最高（BI为45 ± 1.9）。与sh封闭样品相比，AEW和AIEW预处理联合MAHP显著减缓了微生物的生长。具有酒精官能团的二次挥发性化合物在sh封闭样品的整个储存过程中积累最多。总的来说，用AEW预处理并使用BOPP-NF流动包裹包装的样品，可以更好地保持酚含量和抗氧化活性，减少水蒸气凝结，降低微生物数量。

{"title":"Combination of electrolyzed water pre-treatment and modified atmosphere and humidity packaging: Impact on physicochemical attributes, bioactive and volatile compounds, and microbial load for fresh-cut apples","authors":"Nandi E. Nyamende , Zinash A. Belay , Oluwafemi James Caleb","doi":"10.1016/j.fpsl.2025.101668","DOIUrl":"10.1016/j.fpsl.2025.101668","url":null,"abstract":"<div><div>The visual appeal and quality of fresh-cut produce significantly influence consumer preference. This work examined the combined effects of pre-treatments: acidic electrolyzed water (AEW), alkaline (AIEW), and sodium hypochlorite (SH) with modified atmosphere and humidity packaging (MAHP) on fresh-cut ‘Granny Smith’ apples stored at 2 °C for 12 days. The MAHP material included biodegradable cellulose-based film (NF), a composite biaxially oriented polypropylene (BOPP) and polyethylene with lid. These packages were fitted with a fixed ratio window: (i) NF-BOPP (66:33 %), and (ii) BOPP-NF (66:33 %) for samples pre-treated with AEW and AIEW, respectively, and for general retail practice SH pre-treated samples were packed in polyethylene tray with lid as control (SH-Closed). Results showed that in-package gas composition was significantly impacted by pre-treatment and package type (p < 0.05). On day 12, fresh-cut apples under SH-Closed had the lowest total soluble solids (TSS, 9.7 ± 0.35 %), highest moisture loss (96.2 ± 0.02 g), and browning index (BI, 45 ± 1.9). AEW and AIEW pre-treatments combined with MAHP significantly slowed down microbial growth in comparison to SH-Closed samples. Highest accumulation of secondary volatile compounds with alcohol functional group were found in SH-Closed samples throughout storage. Overall, samples pre-treated with AEW and packed using BOPP-NF flow wrap, better maintained phenolic content and antioxidant activity, minimized water vapour condensation, and lowered microbial counts.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"52 ","pages":"Article 101668"},"PeriodicalIF":10.6,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145614833","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

Microfluidic-spun pea protein aerogel fibers for photocatalytic antibacterial activity and banana preservation 微流控纺豌豆蛋白气凝胶纤维光催化抗菌活性及香蕉保鲜

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

Food Packaging and Shelf Life

Pub Date : 2025-12-01 DOI: 10.1016/j.fpsl.2025.101675

Ren Li, Yulin Feng, Tiancong Song, Xiao Liu, Yinchu Liu, Wenhao Ma, Huijuan Zhang, Jing Wang

Although functional fruit packaging material has been prepared, the development of sustainable fruit packaging materials is still an important research goal. Here, pea protein, cellulose nanofiber and nano zirconia (nano-ZrO₂) were used as raw material, crosslinker and photosensitizer, respectively. Pea protein aerogel fiber was prepared by microfluidic spinning. With the increase of nano-ZrO₂ content (0 %-8 %), surface of the aerogel fibers became dense. The enthalpy value and peak temperature of the aerogel fiber increased by 38.83 J/g and 24.82 ℃, respectively, and the surface hydrophobicity decreased by 1.31. The internal structure of the aerogel fiber was destroyed, the β-sheet content increased by 1.92 %, and stable hydrogen bonds were formed in its interior. The aerogel fiber had significant inhibitory effect on the activity of S. aureus and E. coli, and the inhibitory effect was enhanced under photocatalytic conditions. Nano-ZrO₂ in aerogel fibers generated plentiful ROS (Reactive oxygen species) during photocatalysis process. These ROS passivated the antioxidant system of bacteria, damaged DNA and biological film, and eventually led to bacterial death. Moreover, the aerogel fiber had an obvious ethylene removal effect during banana preservation. This effect delayed the increase of malondialdehyde content, polyphenol oxidase and pectinase activity in bananas during storage, thus extending the storage time of bananas. This work can provide some reference for the development and utilization of sustainable fruit preservation materials.

虽然功能性水果包装材料已经制备出来，但开发可持续的水果包装材料仍然是一个重要的研究目标。本文以豌豆蛋白、纤维素纳米纤维和纳米氧化锆（nano- zro2）分别为原料、交联剂和光敏剂。采用微流控纺丝法制备了豌豆蛋白气凝胶纤维。随着纳米zro2含量（0 % ~ 8 %）的增加，气凝胶纤维的表面变得致密。气凝胶纤维的焓值和峰温分别提高了38.83 J/g和24.82℃，表面疏水性降低了1.31。气凝胶纤维的内部结构被破坏，β-片含量增加1.92 %，并在其内部形成稳定的氢键。气凝胶纤维对金黄色葡萄球菌和大肠杆菌的活性有明显的抑制作用，且在光催化条件下抑制作用增强。气凝胶纤维中的纳米zro2在光催化过程中产生大量的活性氧（ROS）。这些ROS使细菌的抗氧化系统钝化，破坏DNA和生物膜，最终导致细菌死亡。此外，在香蕉保存过程中，气凝胶纤维具有明显的乙烯去除效果。这种作用延缓了香蕉贮藏过程中丙二醛含量、多酚氧化酶和果胶酶活性的增加，从而延长了香蕉的贮藏时间。本研究可为可持续水果保鲜材料的开发利用提供一定的参考。

{"title":"Microfluidic-spun pea protein aerogel fibers for photocatalytic antibacterial activity and banana preservation","authors":"Ren Li, Yulin Feng, Tiancong Song, Xiao Liu, Yinchu Liu, Wenhao Ma, Huijuan Zhang, Jing Wang","doi":"10.1016/j.fpsl.2025.101675","DOIUrl":"10.1016/j.fpsl.2025.101675","url":null,"abstract":"<div><div>Although functional fruit packaging material has been prepared, the development of sustainable fruit packaging materials is still an important research goal. Here, pea protein, cellulose nanofiber and nano zirconia (nano-ZrO<sub>2</sub>) were used as raw material, crosslinker and photosensitizer, respectively. Pea protein aerogel fiber was prepared by microfluidic spinning. With the increase of nano-ZrO<sub>2</sub> content (0 %-8 %), surface of the aerogel fibers became dense. The enthalpy value and peak temperature of the aerogel fiber increased by 38.83 J/g and 24.82 ℃, respectively, and the surface hydrophobicity decreased by 1.31. The internal structure of the aerogel fiber was destroyed, the β-sheet content increased by 1.92 %, and stable hydrogen bonds were formed in its interior. The aerogel fiber had significant inhibitory effect on the activity of <em>S. aureus</em> and <em>E. coli</em>, and the inhibitory effect was enhanced under photocatalytic conditions. Nano-ZrO<sub>2</sub> in aerogel fibers generated plentiful ROS (Reactive oxygen species) during photocatalysis process. These ROS passivated the antioxidant system of bacteria, damaged DNA and biological film, and eventually led to bacterial death. Moreover, the aerogel fiber had an obvious ethylene removal effect during banana preservation. This effect delayed the increase of malondialdehyde content, polyphenol oxidase and pectinase activity in bananas during storage, thus extending the storage time of bananas. This work can provide some reference for the development and utilization of sustainable fruit preservation materials.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"52 ","pages":"Article 101675"},"PeriodicalIF":10.6,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145681017","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

Incorporating quercetin nanocrystals in chitosan-polyvinyl alcohol composite film with cinnamon essential oil loaded Pickering emulsions for enhanced controlled release properties 在壳聚糖-聚乙烯醇复合膜中加入槲皮素纳米晶体和肉桂精油负载皮克林乳液，以增强控释性能

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

Food Packaging and Shelf Life

Pub Date : 2025-12-01 DOI: 10.1016/j.fpsl.2025.101678

Simin Fan , Dequan Zhang , Qingfeng Yang , Chaoqiao Zhu , Aurore Richel , Marie-Laure Fauconnier , Cheng Li , Ming Tian , Xin Li , Chengli Hou

Despite extensive efforts in developing bio-based active packaging, most current films still suffer from poor release kinetics of active ingredients. This study presents an innovative strategy to improve the controlled-release performance of antimicrobial packaging by incorporating cinnamon essential oil (CEO)-loaded Pickering emulsions as carriers and quercetin nanocrystals (QNs) as nanofillers into a chitosan-polyvinyl alcohol composite (CS-PVA/PEs/QNs). The resulting CS-PVA/PEs/QNs film exhibited excellent mechanical properties, achieving a tensile strength of 39.09 ± 0.46 MPa. We attribute this enhancement to a strengthened hydrogen-bonding network among QNs, the CEO-loaded Pickering emulsions, and the CS-PVA matrix, as confirmed by FTIR, XRD, and TGA. Furthermore, the film demonstrated remarkable antimicrobial activity (>99.99 % inhibition against food spoilage bacteria) and a significantly enhanced antioxidant capacity (approximately five-fold increase). The incorporation of QNs effectively modulated the CEO release kinetics, which followed a Fickian diffusion mechanism in high-fat food simulants, thereby suggesting a potential for long-term antimicrobial efficacy. Owing to these controlled-release antimicrobial characteristics, the CS-PVA/PEs/QNs film proved highly effective in preserving fresh meat, extending its shelf life to 11 days at 4 °C. This work provides a promising strategy for designing advanced controlled-release systems and contributes to the development of high-performance antimicrobial packaging.

尽管在开发生物基活性包装方面做出了广泛的努力，但目前大多数薄膜仍然存在活性成分释放动力学差的问题。以肉桂精油（CEO）为载体，槲皮素纳米晶体（QNs）为纳米填料，制备壳聚糖-聚乙烯醇复合材料（CS-PVA/PEs/QNs），以提高抗菌包装的控释性能。制备的CS-PVA/PEs/QNs薄膜具有优异的力学性能，抗拉强度为39.09 ± 0.46 MPa。FTIR， XRD和TGA证实，这种增强归因于qn， ceo负载的Pickering乳液和CS-PVA矩阵之间的氢键网络增强。此外，该薄膜还具有显著的抗菌活性（对食品腐败菌的抑制率为99.99 %）和显著增强的抗氧化能力（提高约5倍）。QNs的掺入有效地调节了CEO在高脂肪食物模拟物中的释放动力学，这一过程遵循菲克扩散机制，从而表明其具有长期抗菌功效的潜力。由于这些控释抗菌特性，CS-PVA/PEs/QNs薄膜被证明在保存鲜肉方面非常有效，在4°C下将其保质期延长至11天。这项工作为设计先进的控释系统提供了一个有前途的策略，并有助于高性能抗菌包装的发展。

{"title":"Incorporating quercetin nanocrystals in chitosan-polyvinyl alcohol composite film with cinnamon essential oil loaded Pickering emulsions for enhanced controlled release properties","authors":"Simin Fan , Dequan Zhang , Qingfeng Yang , Chaoqiao Zhu , Aurore Richel , Marie-Laure Fauconnier , Cheng Li , Ming Tian , Xin Li , Chengli Hou","doi":"10.1016/j.fpsl.2025.101678","DOIUrl":"10.1016/j.fpsl.2025.101678","url":null,"abstract":"<div><div>Despite extensive efforts in developing bio-based active packaging, most current films still suffer from poor release kinetics of active ingredients. This study presents an innovative strategy to improve the controlled-release performance of antimicrobial packaging by incorporating cinnamon essential oil (CEO)-loaded Pickering emulsions as carriers and quercetin nanocrystals (QNs) as nanofillers into a chitosan-polyvinyl alcohol composite (CS-PVA/PEs/QNs). The resulting CS-PVA/PEs/QNs film exhibited excellent mechanical properties, achieving a tensile strength of 39.09 ± 0.46 MPa. We attribute this enhancement to a strengthened hydrogen-bonding network among QNs, the CEO-loaded Pickering emulsions, and the CS-PVA matrix, as confirmed by FTIR, XRD, and TGA. Furthermore, the film demonstrated remarkable antimicrobial activity (>99.99 % inhibition against food spoilage bacteria) and a significantly enhanced antioxidant capacity (approximately five-fold increase). The incorporation of QNs effectively modulated the CEO release kinetics, which followed a Fickian diffusion mechanism in high-fat food simulants, thereby suggesting a potential for long-term antimicrobial efficacy. Owing to these controlled-release antimicrobial characteristics, the CS-PVA/PEs/QNs film proved highly effective in preserving fresh meat, extending its shelf life to 11 days at 4 °C. This work provides a promising strategy for designing advanced controlled-release systems and contributes to the development of high-performance antimicrobial packaging.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"52 ","pages":"Article 101678"},"PeriodicalIF":10.6,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145681026","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

PHBV/PCL blend films with active compounds to prolong the shelf life of meat PHBV/PCL混合膜与活性化合物，延长肉类的保质期

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

Food Packaging and Shelf Life

Pub Date : 2025-12-01 DOI: 10.1016/j.fpsl.2025.101677

Eva Moll, Arnau Ferri, Amparo Chiralt

Active films based on PHBV/PCL (PP) blends in a 1:1 ratio were obtained by melt blending and compression moulding, with and without 6 % (w/w) ferulic acid (FA) or rice straw extract (RSE), obtained by subcritical water extraction at 180 °C. These films (PP, PPFA and PPRSE) were characterised as to their functional, structural and heat-sealing properties, and their ability to preserve pork meat. Structural analysis revealed the immiscibility of the polymers in the mixture, although the active compounds improved interfacial adhesion. The microstructure of the PHBV and PCL phases was affected to a different extent by the active compounds. These did not modify the thermal stability of PCL, but RSE reduced the thermal stability of PHBV. The active compounds promoted UV-light blocking in the films, slightly modified their mechanical properties, and reduced the heat seal strength, without significantly affecting oxygen permeability. RSE slightly promoted water vapour permeability. Blend films with both active compounds extended the shelf life of cold-stored pork by up to 5 days compared to films without active compounds, limiting oxidative reactions and inhibiting bacterial growth.

以PHBV/PCL （PP）共混物为基础，以1:1的比例通过熔融共混和压缩成型获得了活性薄膜，并通过180℃亚临界水萃取得到了6 % （w/w）阿魏酸（FA）或稻草提取物（RSE）。这些薄膜（PP， PPFA和PPRSE）具有功能，结构和热封性能，以及保存猪肉的能力。结构分析揭示了混合物中聚合物的不混溶性，尽管活性化合物改善了界面附着力。活性化合物对PHBV相和PCL相的微观结构有不同程度的影响。这些都没有改变PCL的热稳定性，但RSE降低了PHBV的热稳定性。活性化合物促进了薄膜对紫外线的阻隔，轻微改变了薄膜的机械性能，降低了热封强度，但对透氧性没有明显影响。RSE对水蒸气渗透性有轻微的促进作用。与不含活性化合物的薄膜相比，含有这两种活性化合物的混合薄膜可将冷藏猪肉的保质期延长5天，从而限制氧化反应并抑制细菌生长。

{"title":"PHBV/PCL blend films with active compounds to prolong the shelf life of meat","authors":"Eva Moll, Arnau Ferri, Amparo Chiralt","doi":"10.1016/j.fpsl.2025.101677","DOIUrl":"10.1016/j.fpsl.2025.101677","url":null,"abstract":"<div><div>Active films based on PHBV/PCL (PP) blends in a 1:1 ratio were obtained by melt blending and compression moulding, with and without 6 % (w/w) ferulic acid (FA) or rice straw extract (RSE), obtained by subcritical water extraction at 180 °C. These films (PP, PPFA and PPRSE) were characterised as to their functional, structural and heat-sealing properties, and their ability to preserve pork meat. Structural analysis revealed the immiscibility of the polymers in the mixture, although the active compounds improved interfacial adhesion. The microstructure of the PHBV and PCL phases was affected to a different extent by the active compounds. These did not modify the thermal stability of PCL, but RSE reduced the thermal stability of PHBV. The active compounds promoted UV-light blocking in the films, slightly modified their mechanical properties, and reduced the heat seal strength, without significantly affecting oxygen permeability. RSE slightly promoted water vapour permeability. Blend films with both active compounds extended the shelf life of cold-stored pork by up to 5 days compared to films without active compounds, limiting oxidative reactions and inhibiting bacterial growth.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"52 ","pages":"Article 101677"},"PeriodicalIF":10.6,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145614726","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

Zero-waste development of sustainable carrageenan-based active packaging films by utilizing hydrothermally synthesized carbon dots and byproduct hydrochar 利用水热合成碳点和副产物烃类开发可持续的零废弃物卡拉胶基活性包装膜

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

Food Packaging and Shelf Life

Pub Date : 2025-11-21 DOI: 10.1016/j.fpsl.2025.101665

Zohreh Riahi , Ajahar Khan , Jung Hoon Lee , Jong-Whan Rhim , Gye Hwa Shin , Jun Tae Kim

Recent studies have highlighted the promising role of carbon dots (CDs) in active food packaging. However, the potential of the hydrochar (HC) as a byproduct of the CDs synthesis has not been explored yet. This study presents a zero-waste approach by utilizing both CDs and HC synthesized hydrothermally from biomass. For this purpose, CDs and HC were produced using the medicinal herb Heracleum persicum (HP) as a biomass source and incorporated into the carrageenan (CAR)-based active packaging films. The developed CDs and HC and their integration into the CAR matrix were verified by FTIR, FE-SEM, TEM, UV-Vis, and fluorescent spectroscopy. The incorporation of CDs and HC strongly enhanced the antioxidant activity of the fabricated films, reaching 100 % and 62 % against ABTS assays, respectively. In addition, the bactericidal effect was confirmed by inhibiting the growth of pathogenic bacteria, S. aureus and S. enterica. Additionally, the CAR/HP-CD and CAR/HP-HC composite films blocked UV-B up to 80.5 % and 66.3 %, and UV-A up to 53.9 % and 57.4 %, respectively, without significant degrading the mechanical properties. Active packaging of grilled sausage showed that both composite films delayed lipid oxidation, reduced microbial contamination, and preserved product firmness during 24 days of refrigerated storage. These results demonstrate that both CDs and HC can be effectively utilized as multifunctional fillers in food packaging, providing a sustainable and zero-waste strategy for enhancing food safety and shelf life.

最近的研究强调了碳点（cd）在活性食品包装中的重要作用。然而，碳氢化合物（HC）作为CDs合成副产物的潜力尚未得到探索。本研究提出了一种利用生物质水热合成CDs和HC的零浪费方法。为此，我们利用药用植物仙桃（Heracleum persicum， HP）作为生物质来源生产cd和HC，并将其掺入以卡拉胶（CAR）为基础的活性包装膜中。通过FTIR、FE-SEM、TEM、UV-Vis和荧光光谱等手段验证了所制备的CDs和HC及其与CAR基体的整合。CDs和HC的掺入增强了制备膜的抗氧化活性，对ABTS检测分别达到100 %和62 %。此外，通过抑制病原菌、金黄色葡萄球菌和肠道葡萄球菌的生长，证实了其杀菌作用。此外，CAR/HP-CD和CAR/HP-HC复合膜对UV-B的阻隔率分别高达80.5 %和66.3% %，对UV-A的阻隔率分别高达53.9% %和57.4% %，而机械性能没有明显下降。对烤香肠进行活性包装后发现，两种复合膜均能延缓脂肪氧化，减少微生物污染，并能在24天的冷藏过程中保持产品的硬度。这些结果表明，cd和HC都可以有效地用作食品包装中的多功能填料，为提高食品安全和保质期提供了可持续和零浪费的策略。

{"title":"Zero-waste development of sustainable carrageenan-based active packaging films by utilizing hydrothermally synthesized carbon dots and byproduct hydrochar","authors":"Zohreh Riahi , Ajahar Khan , Jung Hoon Lee , Jong-Whan Rhim , Gye Hwa Shin , Jun Tae Kim","doi":"10.1016/j.fpsl.2025.101665","DOIUrl":"10.1016/j.fpsl.2025.101665","url":null,"abstract":"<div><div>Recent studies have highlighted the promising role of carbon dots (CDs) in active food packaging. However, the potential of the hydrochar (HC) as a byproduct of the CDs synthesis has not been explored yet. This study presents a zero-waste approach by utilizing both CDs and HC synthesized hydrothermally from biomass. For this purpose, CDs and HC were produced using the medicinal herb <em>Heracleum persicum</em> (HP) as a biomass source and incorporated into the carrageenan (CAR)-based active packaging films. The developed CDs and HC and their integration into the CAR matrix were verified by FTIR, FE-SEM, TEM, UV-Vis, and fluorescent spectroscopy. The incorporation of CDs and HC strongly enhanced the antioxidant activity of the fabricated films, reaching 100 % and 62 % against ABTS assays, respectively. In addition, the bactericidal effect was confirmed by inhibiting the growth of pathogenic bacteria, <em>S. aureus</em> and <em>S. enterica.</em> Additionally, the CAR/HP-CD and CAR/HP-HC composite films blocked UV-B up to 80.5 % and 66.3 %, and UV-A up to 53.9 % and 57.4 %, respectively, without significant degrading the mechanical properties. Active packaging of grilled sausage showed that both composite films delayed lipid oxidation, reduced microbial contamination, and preserved product firmness during 24 days of refrigerated storage. These results demonstrate that both CDs and HC can be effectively utilized as multifunctional fillers in food packaging, providing a sustainable and zero-waste strategy for enhancing food safety and shelf life.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"52 ","pages":"Article 101665"},"PeriodicalIF":10.6,"publicationDate":"2025-11-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145568596","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

Electrospun Baijiu Prolamin based functional nanofiber: Potential in sustainable food preservation 以电纺丝白酒蛋白为基础的功能性纳米纤维：可持续食品保鲜的潜力

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

Food Packaging and Shelf Life

Pub Date : 2025-11-21 DOI: 10.1016/j.fpsl.2025.101666

Runkang Qiu , Ge Wang , Peihua Ma , Huanxiang Luo , Bei Fan , Litao Tong , Lili Wang , Yang Zheng , Liya Liu , Fengzhong Wang

This work created a functional nanofiber using electrospun technology, utilizing prolamin from Baijiu Jiuzao (PBJ), an underutilized byproduct of the liquor industry, to enhance food preservation. By systematically optimizing PBJ concentration (2.5–10 %, w/v) in electrospinning dope of PBJ-cinnamon essential oil (CEO)-polyethylene oxide (PEO) @ anthocyanins (ACN) composites, which demonstrated that the 10 % PBJ formulation achieves exceptional performance. Characterized by nanoscale structural precision, which was presented as the nanofiber diameter was lower than 500 nm. Enhanced hydrophobic interactions and denser molecular networks facilitated a 190 % increase in CEO encapsulation efficiency while enabling non-Fickian controlled release kinetics (Ritger-Peppas exponent n = 0.846, R² > 0.98). The optimized nanofibers exhibited robust antimicrobial efficacy with inhibition zones of 8.55 ± 0.44 mm (Escherichia coli) and 7.21 ± 0.59 mm (S. aureus), better moisture resistance (contact angle 94.2°), excellent DPPH and ABTS radical scavenging rates (87.05 % and 82.24 %), and pH-responsive chromatic shifts (ΔE* > 30 within 24 h post-spoilage). Applied to litchi preservation, these nanofibers delayed pericarp browning by 72 h while maintaining flesh integrity and providing ACN-mediated visual spoilage alerts. This work develops PBJ-derived electrospun nanofibers for fruit preservation, which converts liquor waste into innovative food packaging engineering and improves the added value of PBJ.

本研究利用白酒酿造过程中未被充分利用的副产品——白酒酒糟中的蛋白，利用静电纺丝技术制备了一种功能性纳米纤维，以增强食品的保鲜性。通过系统优化PBJ-肉桂精油(CEO)-聚氧化物（PEO） @花青素（ACN）复合材料静电纺丝液中PBJ的浓度（2.5-10 %,w/v），结果表明，10 %的PBJ配方具有优异的性能。表征为纳米级结构精度，表征为纳米纤维直径小于500 nm。增强的疏水相互作用和更密集的分子网络使CEO的包封效率提高了190 %，同时实现了非菲克式控释动力学（ritgger - peppas指数n = 0.846,R2 > 0.98）。优化的纳米纤维表现出强劲的抗菌功效,抑制区8.55 ±0.44  毫米(大肠杆菌)和7.21 ±0.59  毫米(金黄色葡萄球菌),更好的防潮性(接触角94.2°),优秀的DPPH和abt自由基清除率(87.05 % 82.24 %),和pH-responsive彩色变化(ΔE *祝辞30在24 h post-spoilage)。应用于荔枝保存，这些纳米纤维延缓果皮褐变72 h，同时保持果肉完整性并提供acn介导的视觉腐败警报。本研究开发了PBJ衍生电纺丝纳米水果保鲜纤维，将白酒废弃物转化为创新食品包装工程，提高了PBJ的附加值。

{"title":"Electrospun Baijiu Prolamin based functional nanofiber: Potential in sustainable food preservation","authors":"Runkang Qiu , Ge Wang , Peihua Ma , Huanxiang Luo , Bei Fan , Litao Tong , Lili Wang , Yang Zheng , Liya Liu , Fengzhong Wang","doi":"10.1016/j.fpsl.2025.101666","DOIUrl":"10.1016/j.fpsl.2025.101666","url":null,"abstract":"<div><div>This work created a functional nanofiber using electrospun technology, utilizing prolamin from Baijiu Jiuzao (PBJ), an underutilized byproduct of the liquor industry, to enhance food preservation. By systematically optimizing PBJ concentration (2.5–10 %, w/v) in electrospinning dope of PBJ-cinnamon essential oil (CEO)-polyethylene oxide (PEO) @ anthocyanins (ACN) composites, which demonstrated that the 10 % PBJ formulation achieves exceptional performance. Characterized by nanoscale structural precision, which was presented as the nanofiber diameter was lower than 500 nm. Enhanced hydrophobic interactions and denser molecular networks facilitated a 190 % increase in CEO encapsulation efficiency while enabling non-Fickian controlled release kinetics (Ritger-Peppas exponent <em>n</em> = 0.846, <em>R</em><sup><em>2</em></sup> > 0.98). The optimized nanofibers exhibited robust antimicrobial efficacy with inhibition zones of 8.55 ± 0.44 mm (<em>Escherichia coli</em>) and 7.21 ± 0.59 mm (<em>S. aureus</em>), better moisture resistance (contact angle 94.2°), excellent DPPH and ABTS radical scavenging rates (87.05 % and 82.24 %), and pH-responsive chromatic shifts (<em>ΔE*</em> > 30 within 24 h post-spoilage). Applied to litchi preservation, these nanofibers delayed pericarp browning by 72 h while maintaining flesh integrity and providing ACN-mediated visual spoilage alerts. This work develops PBJ-derived electrospun nanofibers for fruit preservation, which converts liquor waste into innovative food packaging engineering and improves the added value of PBJ.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"52 ","pages":"Article 101666"},"PeriodicalIF":10.6,"publicationDate":"2025-11-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145568595","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