Food Packaging and Shelf Life最新文献_第2页

Carbon quantum dot-enhanced stimulus-responsive hydrogels for smart food packaging: Sensing, preservation, and AI-enabled predictive quality management 用于智能食品包装的碳量子点增强刺激响应水凝胶：传感、保存和人工智能支持的预测性质量管理

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.2026.101701

Mingna Li , Yanlin Du , Juan Zhao , Yongli Jiang , Yifeng Zhang , Junjie Yi

The escalating global challenges of food safety and waste necessitate innovative packaging solutions. Carbon quantum dot-enhanced stimulus-responsive hydrogels (CQDs/hydrogels) represent an emerging platform designed to overcome the limitations of traditional hydrogels, such as insufficient mechanical strength and slow stimulus response. This review critically examines the construction strategies, enhancement mechanisms, and applications of these nanocomposites. We detail how strategically functionalized CQDs, synthesized via top-down/bottom-up approaches, serve as both nano-reinforcers and sensing elements, conferring sensitivity to pH, volatile amines, and enzymes. It comprehensively evaluates core applications such as real-time freshness monitoring, active preservation (via synergistic antibacterial/antioxidant effects), and intelligent controlled release of bioactive substances. The paper further examines the nascent integration with artificial intelligence (AI) and the Internet of Things (IoT), highlighting its potential for predictive quality management while acknowledging its current status as primarily proof-of-concept. However, critical barriers to commercialization remain, including long-term stability issues in real-world conditions, insufficient response specificity in complex food matrices, unresolved safety and regulatory concerns about CQD migration, and high manufacturing costs. Future progress hinges on developing fully bio-based and biodegradable composites, designing multi-stimuli-responsive systems, and fostering cross-disciplinary collaboration to bridge the gap between laboratory innovation and practical, sustainable implementation in the global food supply chain.

不断升级的全球食品安全和浪费挑战需要创新的包装解决方案。碳量子点增强刺激响应水凝胶（CQDs/水凝胶）是一种新兴的平台，旨在克服传统水凝胶的局限性，如机械强度不足和刺激响应缓慢。本文综述了这些纳米复合材料的构建策略、增强机制和应用。我们详细介绍了战略功能化的CQDs是如何通过自上而下/自下而上的方法合成的，作为纳米增强剂和传感元件，赋予对pH、挥发性胺和酶的敏感性。它综合评估了实时新鲜度监测、活性保存（通过协同抗菌/抗氧化作用）和生物活性物质智能控释等核心应用。本文进一步研究了与人工智能（AI）和物联网（IoT）的新生整合，强调了其预测性质量管理的潜力，同时承认其目前的状态主要是概念验证。然而，商业化的关键障碍仍然存在，包括现实条件下的长期稳定性问题，复杂食品基质中的反应特异性不足，未解决的CQD迁移的安全性和监管问题，以及高制造成本。未来的进展取决于开发完全生物基和可生物降解的复合材料，设计多刺激响应系统，以及促进跨学科合作，以弥合实验室创新与全球食品供应链中实际、可持续实施之间的差距。

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引用次数: 0

Humidity-regulating antibacterial trilayer Janus membrane of polyacrylonitrile/gelatin-potato starch/polycaprolactone-cinnamon essential oil for cherry tomato preservation 樱桃番茄保鲜用聚丙烯腈/明胶-马铃薯淀粉/聚己内酯-肉桂精油抗菌三层Janus膜

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.2026.101706

Mingyi Tian , Chenlong Liu , Zhiyuan Ge , Wei Ji , Yimeng Zhang , Linlin Li , Hualin Wang

Antibacterial packaging is widely used for food preservation by inhibiting microbial growth. However, elevated moisture can promote microbial spoilage, posing a challenge in creating packaging systems that combine bioactive properties with moisture regulation. Herein, a trilayer Janus membrane is developed using a layer-by-layer electrospinning technique for cherry tomato preservation, which comprises a superhydrophilic polyacrylonitrile (PAN) outer layer, a hygroscopic gelatin-potato starch (GA-PS) intermediate layer, and a bioactive hydrophobic polycaprolactone-cinnamon essential oil (PCL-CEO) layer. Its asymmetric wettability gradient and hierarchical structure facilitate efficient directional water transport (DWT), achieving a water evaporation rate of 0.41 g h⁻¹ and reducing the relative humidity (RH) within the package from 75 % to 40 % (with surrounding RH of 75 %) without external energy input. The controlled release of CEO through Fickian diffusion maintains strong antibacterial and antioxidant activities inside the package. Combining humidity regulation with bioactive properties, the PAN/GA-PS/PCL-CEO membrane can extend the shelf-life of cherry tomato from 6 days to 18 days at 25 °C compared to polyethylene plastic wrap.

抗菌包装通过抑制微生物生长而广泛用于食品保鲜。然而，水分升高可以促进微生物腐败，提出了一个挑战，在创造包装系统，结合生物活性特性与水分调节。本研究采用一层一层的静电纺丝技术制备了一种用于樱桃番茄保鲜的三层Janus膜，该膜由超亲水性聚丙烯腈（PAN）外层、吸湿性明胶-马铃薯淀粉（GA-PS）中间层和生物活性疏水性聚己内酯-肉桂精油（PCL-CEO）层组成。其不对称的润湿性梯度和分层结构促进了高效的定向水输送（DWT），实现了0.41 g h−1的水蒸发速率，并在没有外部能量输入的情况下将包装内的相对湿度（RH）从75 %降低到40 %（周围RH为75 %）。通过菲克氏扩散控制释放的CEO在包装内保持了很强的抗菌和抗氧化活性。结合湿度调节和生物活性特性，与聚乙烯保鲜膜相比，PAN/GA-PS/PCL-CEO膜可以在25°C下将樱桃番茄的保质期从6天延长到18天。

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引用次数: 0

Preparation and characterization of antimicrobial nanocomposite material based on polylactic acid (PLA)-graphene oxide (GO) used for pasteurized milk packaging 巴氏奶包装用聚乳酸-氧化石墨烯抗菌纳米复合材料的制备与表征

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.2026.101707

Maryam Zabihzadeh Khajavi , Anton Nikiforov , Mohammad Masoomian , Shervin Ahmadi , Nathalie De Geyter , Mehdi Farhoodi

The growing demand for sustainable, functional packaging has led to the development of advanced nanocomposite films. This study introduces a toughened polylactic acid (PLA) film reinforced with graphene oxide (GO) nanosheets to enhance the shelf life and nutritional quality of pasteurized milk. The addition of polyolefin elastomer (POE) and a compatibilizer (C) improved flexibility and impact resistance, while GO enhanced UV-blocking, oxygen barrier, thermal stability, and antimicrobial properties. Compared to pristine PLA, the PLA-POE-C-GO film showed increased elongation at break (57.4 % vs. 5.5 %) and reduced oxygen permeability (4.3 × 10⁻¹⁸ vs. 10.3 × 10⁻¹⁸ m²/s·Pa). The PLA-POE-C-GO pouch was compared to low-density polyethylene (LDPE), LDPE-TiO₂, polyethylene terephthalate (PET)/LDPE packaging, and commercial packaged milk in LDPE pouch during five days of milk storage. It demonstrated superior retention of vitamins D₂, A, and riboflavin, better oxidative stability, and significantly lower microbial growth (2.5 log CFU/mL vs. 4.2–4.8 log CFU/mL in others). pH measurements confirmed delayed spoilage in the PLA-POE-C-GO-packaged milk. These results support PLA-POE-C-GO as a promising, eco-friendly packaging material for preserving milk quality and extending shelf life.

对可持续、功能性包装日益增长的需求导致了先进纳米复合薄膜的发展。本研究介绍了一种用氧化石墨烯（GO）纳米片增强的增韧聚乳酸（PLA）薄膜，以提高巴氏杀菌奶的保质期和营养质量。聚烯烃弹性体（POE）和增容剂(C)的加入提高了柔韧性和抗冲击性，而氧化石墨烯（GO）增强了紫外线阻隔、氧屏障、热稳定性和抗菌性能。与原始PLA相比，PLA- poe - c - go薄膜的断裂伸长率增加（57.4% %对5.5% %），氧通透性降低（4.3 × 10⁻¹⁸对10.3 × 10⁻¹⁸m²/s·Pa）。在5天的牛奶储存期间，将PLA-POE-C-GO袋与低密度聚乙烯（LDPE）、LDPE- tio 2、聚对苯二甲酸乙二醇酯(PET)/LDPE包装和LDPE袋中的商业包装牛奶进行比较。它显示了维生素d2， A和核黄素的优越保留，更好的氧化稳定性，并显着降低微生物生长（2.5 log CFU/mL vs. 4.2-4.8 log CFU/mL）。pH值测量证实pla - poe - c - go包装牛奶延迟变质。这些结果支持PLA-POE-C-GO作为一种有前途的环保包装材料，用于保持牛奶质量和延长保质期。

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引用次数: 0

Dry-formed cellulose trays with biodegradable barrier coating for modified atmosphere packaging of chicken breast fillets 带可生物降解屏障涂层的干成型纤维素托盘，用于鸡胸片的改性气氛包装

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.2026.101709

Agnete Jordhøy Lindstad, Marit Kvalvåg Pettersen, Kloce Dongfang Li, Anlaug Ådland Hansen

Cellulose-based materials with bio-based, biodegradable coatings have received attention as alternatives to plastics for food packaging. However, such materials have not yet demonstrated suitability for challenging applications, such as modified atmosphere packaging (MAP) of fresh meat. In this study, dry-formed cellulose trays were coated with a blend of poly(butylene-succinate) (PBS) and poly(3-hydroxybutyrate-co-3-hydroxyvalerate) (PHBV). They were then used for MAP of skinless chicken breast fillets in 60 %CO₂ and 40 %N₂, sealed with conventional plastic. The quality of the chicken was assessed in terms of drip loss, microbiological, and sensory quality over 19 days of refrigerated storage. In addition, the gas transmission rate, compression resistance, deformation, weight, and odor of the trays were evaluated. Adhesion between coating and cellulose trays was sufficient, and seal integrity could be maintained throughout storage. The suitability of cellulose/PBS+PHBV trays was mainly limited by the high CO₂ transmission rate (CO₂TR) and CO₂TR/O₂ transmission rate (OTR) ratio, causing substantial drip loss and deformation of the packages. Despite a higher growth of Enterobacteriaceae (like Hafnia alvei) in cellulose/PBS+PHBV-packaged chicken compared to that in PET, the intensities of negative odor attributes were not significantly higher for chicken in cellulose/PBS+PHBV. The cellulose-based trays were weakened by the humid conditions, but the PBS+PHBV coating maintained its functionality and protected the cellulose from being extensively affected by food contact. Dry-formed cellulose trays coated with PBS+PHBV demonstrated promising properties, indicating potential for MAP applications if barrier and sealing performance are optimized. Nevertheless, limitations in CO₂ barrier under humid conditions must be addressed in future development.

具有生物基、可生物降解涂层的纤维素基材料作为食品包装塑料的替代品受到了关注。然而，这种材料尚未证明适合具有挑战性的应用，如新鲜肉类的改性气氛包装（MAP）。在这项研究中，用聚丁二酸丁酯（PBS）和聚3-羟基丁酸酯-co-3-羟基戊酸酯（PHBV）的混合物涂覆干燥形成的纤维素托盘。然后将它们用于在60 %CO2和40 %N2中对去皮鸡胸片进行MAP处理，并用常规塑料密封。在冷藏19天的过程中，对鸡肉的滴漏损失、微生物和感官质量进行了评估。此外，还对塔板的气体传输速率、抗压性、变形、重量和气味进行了评价。涂层和纤维素托盘之间的附着力是足够的，密封完整性可以在整个存储过程中保持。纤维素/PBS+PHBV托盘的适用性主要受到CO2透过率（CO2TR）和CO2TR/O2透过率（OTR）比高的限制，导致大量的滴漏损失和包装变形。尽管纤维素/PBS+PHBV包装的鸡肉中肠杆菌科（如Hafnia alvei）的生长速度比PET包装的快，但纤维素/PBS+PHBV包装的鸡肉的负气味属性强度并没有显著提高。纤维素基托盘受到潮湿条件的削弱，但PBS+PHBV涂层保持了其功能，并保护纤维素免受食物接触的广泛影响。涂有PBS+PHBV的干成型纤维素托盘表现出了良好的性能，表明如果阻隔和密封性能得到优化，MAP应用的潜力很大。然而，在未来的开发中，必须解决潮湿条件下CO 2屏障的局限性。

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引用次数: 0

Influence of uniaxial orientation on oxygen barrier properties of polyethylene films 单轴取向对聚乙烯膜阻氧性能的影响

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.2026.101711

Dixit Guleria , Dimitri Adons , Jaap den Doelder , Roos Peeters , Peter Ragaert

The transition from traditional materials like glass and metal to plastic films in food packaging has been driven by the latter's flexibility, versatility, and lightweight nature. However, challenges related to the recycling of multi-layered, multi-material flexible packaging have emerged, prompting interest in mono-material solutions for improved recycling and sustainability. Polyethylene (PE), a widely used polymer in flexible packaging, offers various structural and functional properties but faces issues with high oxygen permeability. This study investigates the potential of uniaxial orientation or machine direction orientation (MDO) to enhance the oxygen barrier property of PE films. Oxygen barrier properties were evaluated for blown and MDO films of varying resin densities, with the results correlating structural changes during stretching with improved barrier performance at a certain resin and process parameters. The findings demonstrated that uniaxial orientation or MDO operation has the potential to enhance the oxygen barrier of PE films, depending on resin type and processing conditions, primarily through enhanced crystallinity and microstructural orientation.

食品包装从玻璃和金属等传统材料向塑料薄膜的过渡是由塑料薄膜的灵活性、多功能性和轻质性推动的。然而，与多层、多材料软包装回收相关的挑战已经出现，促使人们对单材料解决方案的兴趣，以改善回收和可持续性。聚乙烯（PE）是一种广泛应用于软包装的聚合物，具有多种结构和功能特性，但面临高透氧性的问题。本研究探讨了单轴取向或机器方向取向（MDO）对PE膜氧障性能的提高潜力。对不同树脂密度的吹膜和MDO膜的氧屏障性能进行了评估，结果将拉伸过程中的结构变化与特定树脂和工艺参数下的阻隔性能改善联系起来。研究结果表明，单轴取向或MDO操作有可能增强PE膜的氧屏障，这取决于树脂类型和加工条件，主要是通过增强结晶度和微结构取向。

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引用次数: 0

Design of gelatin/chitosan photodynamic antibacterial food packaging composite film based on berberine complex 基于小檗碱络合物的明胶/壳聚糖光动力抗菌食品包装复合膜的设计

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.2026.101705

Ya Chen , Zhixiong Yao , Shihai Chen , Zhengyang Wang , Ping Zhang , Hongmei Bai , Jie Zhu , Wenhui Yi

The development of high-performance biodegradable packaging is imperative to mitigate the environmental burden of microplastic pollution and address food safety challenges posed by microbial spoilage. Although gelatin/chitosan (GC) films are inherently biocompatible and biodegradable, their application is limited by inadequate mechanical strength, insufficient ultraviolet (UV) barrier properties, and poor antimicrobial efficacy. To overcome these constraints, a stable berberine-palmitate complex (BP) was synthesized via ion exchange between berberine hydrochloride and sodium palmitate and uniformly integrated into the GC matrix. The resulting BP/GC composite films benefit from multiscale interactions, including hydrogen bonding, electrostatic interactions, and hydrophobic forces, which collectively enhance their structural integrity and functionality. The optimized BP/GC films exhibit high optical transparency (> 80 % at 660 nm), improved mechanical strength, a low water vapor permeability (< 5 × 10⁻¹¹ g·m⁻¹·s⁻¹·Pa⁻¹), and effective UV-shielding. Crucially, BP imparts pronounced photodynamic inactivation (PDI) activity. While the films show inherent antibacterial activity in the dark, visible-light irradiation triggers substantial reactive oxygen species (ROS) generation, leading to > 99.2 % inactivation of key foodborne pathogens (Escherichia coli and Staphylococcus aureus). In a practical food‑packaging scenario, the light‑activated BP/GC films demonstrated reliable suppression of bacterial growth, underscoring their potential to prolong food preservation. These results establish BP/GC films as a viable, multifunctional alternative to conventional plastics, with the inherent PDI activity offering a promising route to enhance food safety and reduce packaging waste.

开发高性能的可生物降解包装是减轻微塑料污染的环境负担和解决微生物腐败带来的食品安全挑战的必要条件。尽管明胶/壳聚糖（GC）薄膜具有生物相容性和可生物降解性，但其应用受到机械强度不足、紫外线（UV）阻隔性能不足和抗菌效果差的限制。为了克服这些限制，通过盐酸小檗碱与棕榈酸钠离子交换合成了稳定的小檗碱-棕榈酸配合物（BP），并均匀地整合到GC基质中。所得的BP/GC复合膜受益于多尺度相互作用，包括氢键、静电相互作用和疏水力，这些相互作用共同增强了其结构完整性和功能。优化后的BP/GC膜具有高的光学透明度（>； 80% %在660 nm处），提高了机械强度，低的水蒸气渗透性（< 5 × 10⁻¹¹g·m⁻¹·s⁻·Pa⁻）和有效的紫外线屏蔽作用。关键是，BP赋予明显的光动力失活（PDI）活性。虽然薄膜在黑暗中显示出固有的抗菌活性，但可见光照射会引发大量活性氧（ROS）的产生，导致关键食源性病原体（大肠杆菌和金黄色葡萄球菌）的失活>； 99.2 %。在实际的食品包装场景中，光活化BP/GC薄膜显示出可靠的细菌生长抑制作用，强调了其延长食品保存的潜力。这些结果表明，BP/GC薄膜是一种可行的、多功能的常规塑料替代品，其固有的PDI活性为提高食品安全和减少包装浪费提供了一条有希望的途径。

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引用次数: 0

Active packaging with dual-functional polylactic acid films: Synergistic enhancement of mechanical-thermal properties and antibacterial activity using cellulose nanocrystals and allyl isothiocyanate 双功能聚乳酸薄膜的活性包装：使用纤维素纳米晶体和异硫氰酸烯丙酯协同增强机械热性能和抗菌活性

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.2025.101688

Shan Jiang, Kailing Sun, Jiahao Xie, Sainan Guo, Jiarui Jin, Hang Qi

This study developed an antibacterial polylactic acid (PLA) composite film by incorporating modified cellulose nanocrystals (MNC) and allyl isothiocyanate (AITC) through a simple solution-casting approach. The resulting films showed improved thermal stability and increased water resistance, making them suitable for packaging applications. Notably, the MNC/PLA@AITC films displayed strong antioxidant activity, effectively neutralizing ABTS•⁺ , while also demonstrating broad-spectrum antimicrobial effects against bacteria and biofilms. The film delayed the deterioration of texture and color in Undaria pinnatifida during storage, effectively extending its shelf life. Additionally, the utilization of waste seaweed for CNC extraction supported eco-friendly material development. This study successfully integrated performance enhancement (via MNC) and bioactive functionality (via AITC) into a biodegradable polymer matrix, providing a multifunctional solution for active food packaging.

本研究采用简单的溶液浇铸法，将改性纤维素纳米晶体（MNC）和异硫氰酸烯丙酯（AITC）结合在一起，制备了一种抗菌聚乳酸（PLA）复合薄膜。所得到的薄膜表现出更好的热稳定性和增加的耐水性，使它们适合包装应用。值得注意的是，MNC/PLA@AITC薄膜显示出很强的抗氧化活性，有效地中和ABTS•+，同时也显示出对细菌和生物膜的广谱抗菌作用。该薄膜延缓了裙带菜在贮藏过程中质地和颜色的变质，有效延长了裙带菜的保质期。此外，利用废海藻进行CNC提取支持了环保材料的开发。该研究成功地将性能增强（通过MNC）和生物活性功能（通过AITC）集成到可生物降解的聚合物基质中，为活性食品包装提供了多功能解决方案。

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引用次数: 0

Study on delaying browning of fresh-cut Agaricus bisporus under O2/CO2 pretreatment based on label-free proteomics analyses 基于无标记蛋白质组学分析的O2/CO2预处理延迟鲜切双孢蘑菇褐变的研究

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.2026.101704

Liang Wang , Xingwang Zhang , Zichang Liu , Huanhuan Liu , Xiangyan Chen , Qingxin Zhou , Leilei Chen

O₂/CO₂ pretreatment (OCP) effectively delays fresh-cut Agaricus bisporus's browning. However, most studies focus on the physiology, while few studies are proteomics-based. This study used a proteomic approach to explore the effects of OCP on the browning of fresh-cut A. bisporus during storage. OCP significantly inhibited the browning by reducing polyphenol oxidase (PPO) activity and maintained the integrity of cell walls by suppressing the cell wall degrading enzymes. Moreover, OCP reduced amino acid metabolism by downregulating key proteins, including glutamate decarboxylase (GAD), aspartate carbamoyltransferase (CAD), and tyrosinase (TYR). This downregulation promoted phenolic compound synthesis, enhanced antioxidant capacity, and suppressed tyrosine degradation, thereby inhibiting melanin formation. Meanwhile, it maintained the morphological structure of the cell wall by down-regulating the cell wall hydrolysis proteins like chitinase (E3.2.1.14), chitosanase (csn) and galactokinase (galK), which reduced the O₂ intake and inhibited the enzymatic browning. OCP also decreased carbohydrate metabolism, which inhibited the respiration rate. Moreover, OCP promotes energy metabolism by up-regulating the proteins like acetyl-CoA synthetase (acs), pyruvate dehydrogenase (ace), succinate dehydrogenase (frdA), 6-phosphogluconolactonase (PGLS), ribose 5-phosphate isomerase (rpiA), providing sufficient energy for inhibiting the browning of fresh-cut A. bisporus. In summary, this study might improve our understanding of delayed browning in A. bisporus slices by OCP.

O2/CO2预处理（OCP）可有效延缓鲜切双孢蘑菇褐变。然而，大多数研究集中在生理学上，而基于蛋白质组学的研究很少。本研究采用蛋白质组学方法研究了OCP对鲜切双孢酵母贮藏过程中褐变的影响。OCP通过降低多酚氧化酶（PPO）活性显著抑制褐变，通过抑制细胞壁降解酶维持细胞壁完整性。此外，OCP通过下调谷氨酸脱羧酶（GAD）、天冬氨酸氨基甲酰转移酶（CAD）和酪氨酸酶（TYR）等关键蛋白来降低氨基酸代谢。这种下调促进了酚类化合物的合成，增强了抗氧化能力，抑制了酪氨酸的降解，从而抑制黑色素的形成。同时，通过下调几丁质酶（E3.2.1.14）、壳聚糖酶（csn）和半乳糖激酶（galK）等细胞壁水解蛋白，维持细胞壁的形态结构，减少氧气的摄入，抑制酶促褐变。OCP还降低了碳水化合物代谢，从而抑制了呼吸速率。此外，OCP通过上调乙酰辅酶a合成酶（acs）、丙酮酸脱氢酶（ace）、琥珀酸脱氢酶（frdA）、6-磷酸葡萄糖醇内酯酶（PGLS）、5-磷酸核异构酶（rpiA）等蛋白，促进能量代谢，为抑制鲜切双孢酵母褐变提供充足的能量。综上所述，本研究可提高我们对双孢菇切片OCP延迟褐变的认识。

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引用次数: 0

Dual regulation strategy to enhance polysaccharide coating adhesion and tangerine fruits preservation: Mechanistic insights and effect evaluation 增强多糖包衣附着力和柑桔果实保鲜的双重调控策略：机理及效果评价

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.2025.101691

Chunfeng Tang , Ying Liu , Qibin Li , Wanting Yu , Dan Ren , Xiyu Wu , Dan Xu

To address the instability of polysaccharide-based coatings on fruit surfaces caused by weak interfacial bonding, this study investigated the use of small-molecule wetting agents for the dual regulation of fruit surface free energy and coating solution surface tension. Through systematic screening of four wetting agents, triglyceride monostearate (TGMS) was selected as the optimal wetting agent, based on its ability to minimize the contact angle of chitosan (CS) and pullulan (PU) coating solutions on red tangerine fruit (Citrus reticulata Blanco) surfaces. Mechanism studies revealed that TGMS treatment raised fruit surface free energy to 41.44 mN/m by enhancing polar group availability on fruit surfaces, while its incorporation into CS and PU coatings lowered surface tension to ∼40 mN/m through reduced intermolecular interactions. This achieved precise energy matching between coating solutions and fruits surface, reducing the contact angle from > 90° to 54° and increasing the spreading coefficient by 70 %. In postharvest storage trials, the optimized dual-treatment coatings (0.4 T-CS/20 T and 0.6 T-PU/20 T) reduced the decay rate of tangerine fruit by 45 % and 55 %, respectively, and extended shelf life by about 4 – 8 days compared with the uncoated control. The coated fruits also retained higher firmness and nutrient content (total soluble solids, ascorbic acid, and titratable acidity). This dual regulation strategy, using TGMS to simultaneously enhance fruit surface free energy and reduce coating surface tension, offers a novel approach to boost edible coating adhesion and preservation, offering a viable pathway to extend fresh fruit shelf life and mitigate postharvest losses.

为了解决由于界面结合弱而导致多糖基涂层在水果表面不稳定的问题，本研究研究了小分子润湿剂对水果表面自由能和涂层溶液表面张力的双重调节。通过对四种润湿剂的系统筛选，选择甘油三酯单硬脂酸酯（TGMS）为最佳润湿剂，因为它可以最大限度地减少壳聚糖（CS）和普鲁兰（PU）涂层溶液在红橘表面的接触角。机理研究表明，TGMS处理通过提高果实表面极性基团的有效性，使果实表面自由能提高到41.44 mN/m，而将TGMS加入CS和PU涂层中，通过减少分子间相互作用，使表面张力降低到约40 mN/m。这实现了涂层溶液与水果表面之间的精确能量匹配，将接触角从>； 90°减小到54°，并将扩散系数提高了70 %。在采后贮藏试验中，优化后的双处理涂层（0.4 T- cs /20 T和0.6 T- pu /20 T）与未涂膜对照相比，使柑桔果实的腐烂率分别降低了45 %和55 %，保质期延长了约4 ~ 8天。覆膜后的果实也保持了较高的硬度和营养含量（总可溶性固形物、抗坏血酸和可滴定酸度）。这种利用TGMS同时提高水果表面自由能和降低涂层表面张力的双重调控策略，为提高可食用涂层的粘附性和保存性提供了新途径，为延长新鲜水果的保质期和减少采后损失提供了可行的途径。

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引用次数: 0

Chemical-responsive ortho-vanillin functionalized PEG hydrogel as colorimetric sensor for biogenic amines detection in smart food packaging materials 化学反应邻香兰素功能化聚乙二醇水凝胶在智能食品包装材料中检测生物胺的比色传感器

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.2025.101685

Marcela María Godoy Zúniga , Eunyoung Oh , Tan Binh Nguyen , Ruonan Ding , Ziyang Duan , Jae-Do Nam , Jonghwan Suhr

The development of intelligent packaging materials for real-time food quality monitoring has garnered significant attention in the food safety industry. However, preparing biomaterials with multiple functionalities, including desirable mechanical and stimuli-responsive properties, remains challenging. In this study, an o-vanillin benzoyl hydrazone polyethylene glycol (PEG_O-V) hydrogel was produced via metal-ligand coordination using Ni²⁺ leading to gelation. The hydrogel showed outstanding rheological behaviors, engineered by the ligand:Ni²⁺ ratio. In addition, hydrogels can confirm the existence of biogenic amines in liquid and vapor phases at different exposure times and concentrations through distinct color changes. The 2-phenylethylamine, trimethylamine and triethylamine were rapidly detected with distinct color changes and 135, 110 and 120 % red chromatic shift, respectively, followed by putrescine. Signs of meat spoilage at room temperature were observed after 2 days. This study highlights the potential of PEG-based hydrogels as effective, low-cost sensors for smart packaging applications to enhance food shelf life.

用于食品质量实时监控的智能包装材料的开发已经引起了食品安全行业的极大关注。然而，制备具有多种功能的生物材料，包括理想的机械和刺激响应特性，仍然具有挑战性。本研究采用Ni2+与金属配位的方法制备了邻香兰素苯甲酰腙聚乙二醇（PEG_O-V）水凝胶。在配体：Ni2+比例的作用下，水凝胶表现出优异的流变性能。此外，水凝胶可以通过不同的颜色变化，在不同的暴露时间和浓度下，确认液相和气相中存在生物胺。2-苯乙胺、三甲胺和三乙胺快速检出，颜色变化明显，红色差分别为135、110和120 %，腐胺次之。2天后，在室温下观察到肉类变质的迹象。这项研究强调了聚乙二醇基水凝胶作为智能包装应用中有效的低成本传感器的潜力，以提高食品的保质期。

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引用次数: 0