Food Packaging and Shelf Life最新文献_第2页

Modified atmosphere packaging and melatonin application alleviates chilling injury in ‘Fuyu’ persimmon fruit by reducing ethylene production, mitigating ROS accumulation, and maintaining antioxidant system

IF 8.5 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Packaging and Shelf Life

Pub Date : 2025-02-10 DOI: 10.1016/j.fpsl.2025.101458

Mahmood Ul Hasan, Zora Singh, Hafiz Muhammad Shoaib Shah, Andrew Woodward, Eben Afrifa- Yamoah

Sweet persimmon ‘Fuyu’ is highly sensitive to chilling injury (CI), which shortens its storage life. The aim of this study was to assess the effect of melatonin (MLT) dip treatment (100 µmol L⁻¹), modified atmosphere packaging (MAP), and combined application of MLT and MAP on reduction of CI in ‘Fuyu’ persimmon fruit at 0 ± 1 °C up to 60 days. An untreated group of ‘Fuyu’ persimmon fruit was used as a control. The combined application of MLT and MAP significantly reduced CI incidence and index on both peel and flesh of persimmon fruit. This treatment also resulted in lower ethylene production, weight loss, soluble solids content (SSC), and better retention of texture properties including hardness, chewiness, gumminess, cohesiveness, and springiness. The combined treatment mitigated oxidative stress by reducing reactive oxygen species (ROS) production and decreasing lipid peroxidation by lowering hydrogen peroxide (H₂O₂), malondialdehyde (MDA), and electrolyte leakage (EL), and reduced activities of lipoxygenase (LOX) and peroxidase (POD) enzymes. Both individual and combined MLT and MAP treatments preserved the antioxidant system by increasing the levels of flavonoids, total antioxidants, ascorbic acid, and glutathione content. These treatments also increased the activities of superoxide dismutase (SOD), catalase (CAT), ascorbate peroxidase (APX), monodehydroascorbate reductase (MDHAR), dehydroascorbate reductase (DHAR) and glutathione reductase (GR) enzymes. In conclusion, the combination of MLT and MAP effectively alleviated CI, reduced ethylene production, and oxidative stress which resulted in the maintenance of fruit quality of ‘Fuyu’ persimmons and prolonged storage life up to 60 days during cold storage.

{"title":"Modified atmosphere packaging and melatonin application alleviates chilling injury in ‘Fuyu’ persimmon fruit by reducing ethylene production, mitigating ROS accumulation, and maintaining antioxidant system","authors":"Mahmood Ul Hasan, Zora Singh, Hafiz Muhammad Shoaib Shah, Andrew Woodward, Eben Afrifa- Yamoah","doi":"10.1016/j.fpsl.2025.101458","DOIUrl":"10.1016/j.fpsl.2025.101458","url":null,"abstract":"<div><div>Sweet persimmon ‘Fuyu’ is highly sensitive to chilling injury (CI), which shortens its storage life. The aim of this study was to assess the effect of melatonin (MLT) dip treatment (100 µmol L<sup>−1</sup>), modified atmosphere packaging (MAP), and combined application of MLT and MAP on reduction of CI in ‘Fuyu’ persimmon fruit at 0 ± 1 °C up to 60 days. An untreated group of ‘Fuyu’ persimmon fruit was used as a control. The combined application of MLT and MAP significantly reduced CI incidence and index on both peel and flesh of persimmon fruit. This treatment also resulted in lower ethylene production, weight loss, soluble solids content (SSC), and better retention of texture properties including hardness, chewiness, gumminess, cohesiveness, and springiness. The combined treatment mitigated oxidative stress by reducing reactive oxygen species (ROS) production and decreasing lipid peroxidation by lowering hydrogen peroxide (H<sub>2</sub>O<sub>2</sub>), malondialdehyde (MDA), and electrolyte leakage (EL), and reduced activities of lipoxygenase (LOX) and peroxidase (POD) enzymes. Both individual and combined MLT and MAP treatments preserved the antioxidant system by increasing the levels of flavonoids, total antioxidants, ascorbic acid, and glutathione content. These treatments also increased the activities of superoxide dismutase (SOD), catalase (CAT), ascorbate peroxidase (APX), monodehydroascorbate reductase (MDHAR), dehydroascorbate reductase (DHAR) and glutathione reductase (GR) enzymes. In conclusion, the combination of MLT and MAP effectively alleviated CI, reduced ethylene production, and oxidative stress which resulted in the maintenance of fruit quality of ‘Fuyu’ persimmons and prolonged storage life up to 60 days during cold storage.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"48 ","pages":"Article 101458"},"PeriodicalIF":8.5,"publicationDate":"2025-02-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143378259","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Development of cinnamaldehyde/aminated gelatin film as pH-responsive controlled-release packaging for cherry preservation: Effects of CO2 and humidity in the microenvironment

IF 8.5 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Packaging and Shelf Life

Pub Date : 2025-02-09 DOI: 10.1016/j.fpsl.2025.101457

Xianhui Tang , Meiyan Zhu , Ling Zhang , Liang Zhu

pH-responsive materials control the release of active substances by responding to pH changes in the environment. In this study, based on the properties of imine bond with acid-sensitive hydrolysis and mild reaction conditions, cinnamaldehyde was immobilized onto aminated gelatin (AGel) films to generate cinnamaldehyde/aminated gelatin (Cin/AGel) films, which were then applied to preserve cherries. FTIR and XPS confirmed the synthesis of imine bonds. The excellent pH-responsive controlled-release properties of Cin/AGel films were demonstrated by monitoring changes in the cumulative release fraction of cinnamaldehyde in the aqueous phase (different pH buffers) and in atmospheric environments (different CO₂ concentrations and humidity). Even when not in direct contact with the aqueous phase, it can nevertheless provide effective regulated release to the acidified environment caused by CO₂ accumulation and high humidity conditions. Furthermore, the Cin/AGel films had smart antibacterial properties. Compared to PE and AGel films, Cin/AGel film packaging increased the shelf life of cherries by 9 and 6 days at 4 °C, respectively. As a result, the shown pH-responsive controlled-release films have promising applications in controlling the release of antimicrobial agents during food preservation.

{"title":"Development of cinnamaldehyde/aminated gelatin film as pH-responsive controlled-release packaging for cherry preservation: Effects of CO2 and humidity in the microenvironment","authors":"Xianhui Tang , Meiyan Zhu , Ling Zhang , Liang Zhu","doi":"10.1016/j.fpsl.2025.101457","DOIUrl":"10.1016/j.fpsl.2025.101457","url":null,"abstract":"<div><div>pH-responsive materials control the release of active substances by responding to pH changes in the environment. In this study, based on the properties of imine bond with acid-sensitive hydrolysis and mild reaction conditions, cinnamaldehyde was immobilized onto aminated gelatin (AGel) films to generate cinnamaldehyde/aminated gelatin (Cin/AGel) films, which were then applied to preserve cherries. FTIR and XPS confirmed the synthesis of imine bonds. The excellent pH-responsive controlled-release properties of Cin/AGel films were demonstrated by monitoring changes in the cumulative release fraction of cinnamaldehyde in the aqueous phase (different pH buffers) and in atmospheric environments (different CO<sub>2</sub> concentrations and humidity). Even when not in direct contact with the aqueous phase, it can nevertheless provide effective regulated release to the acidified environment caused by CO<sub>2</sub> accumulation and high humidity conditions. Furthermore, the Cin/AGel films had smart antibacterial properties. Compared to PE and AGel films, Cin/AGel film packaging increased the shelf life of cherries by 9 and 6 days at 4 °C, respectively. As a result, the shown pH-responsive controlled-release films have promising applications in controlling the release of antimicrobial agents during food preservation.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"48 ","pages":"Article 101457"},"PeriodicalIF":8.5,"publicationDate":"2025-02-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143373006","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

Factors influencing migration of NIAS: Model experiments with 7,9-di-tert-butyl-1-oxaspiro(4,5)deca-6,9-diene-2,8-dione (Arvin 8)

IF 8.5 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Packaging and Shelf Life

Pub Date : 2025-02-08 DOI: 10.1016/j.fpsl.2025.101453

Alina Remezov , Bastian Knaup , Silke Wermann , Davide Marchesi , Felix Rüttler , Walter Vetter

The transfer of intentionally added substances (IAS) and non-intentionally added substances (NIAS) from food contact materials is usually investigated by means of migration tests. However, detailed knowledge about the stability of NIAS in food simulants during migration is scarcely available although it is considered essential for risk assessments. In this study we performed migration and stability tests with the known NIAS breakdown product 7,9-di-tert-butyl-1-oxaspiro(4,5)deca-6,9-diene-2,8-dione (S.1, a.k.a. Arvin 8) in 4 % acetic acid and 50 % ethanol. Maximum migration values for S.1 were reached faster in 50 % ethanol but decreased significantly over time due to the instability of S.1 in this solvent. LC-MS/MS and LC-QTOF-MS analysis enabled the determination of two transformation products including the known 3-(3,5-di-tert-butyl-1-hydroxy-4-oxo-2,5-cyclo-hexadien-1-yl)propionic acid (S.2), whilst the second (S.3) was not described, yet. The preparative isolation of S.3 by countercurrent chromatography (CCC) followed by ¹H NMR analysis enabled to identify the second compound as ethyl 3-(3,5-di-tert-butyl-1-hydroxy-4-oxocyclohexa-2,5-dien-1-yl)propanoate. The short-term formation of the novel intermediate product S.3 was the main reason for the high instability of S.1 in 50 % ethanol. In contrast to that, the polymer matrix was shown to be responsible for the slowdown of the lactone-ring opening reaction converting S.1 into S.2 and S.3. The present findings confirmed the potential influence of different food simulants and co-migrating polymer matrix residuals on the migration test results of S.1. Knowledge on these effects is a key factor for the meaningful food safety risk assessment of the migration of S.1.

{"title":"Factors influencing migration of NIAS: Model experiments with 7,9-di-tert-butyl-1-oxaspiro(4,5)deca-6,9-diene-2,8-dione (Arvin 8)","authors":"Alina Remezov , Bastian Knaup , Silke Wermann , Davide Marchesi , Felix Rüttler , Walter Vetter","doi":"10.1016/j.fpsl.2025.101453","DOIUrl":"10.1016/j.fpsl.2025.101453","url":null,"abstract":"<div><div>The transfer of intentionally added substances (IAS) and non-intentionally added substances (NIAS) from food contact materials is usually investigated by means of migration tests. However, detailed knowledge about the stability of NIAS in food simulants during migration is scarcely available although it is considered essential for risk assessments. In this study we performed migration and stability tests with the known NIAS breakdown product 7,9-di-<em>tert</em>-butyl-1-oxaspiro(4,5)deca-6,9-diene-2,8-dione (S.1, a.k.a. Arvin 8) in 4 % acetic acid and 50 % ethanol. Maximum migration values for S.1 were reached faster in 50 % ethanol but decreased significantly over time due to the instability of S.1 in this solvent. LC-MS/MS and LC-QTOF-MS analysis enabled the determination of two transformation products including the known 3-(3,5-di-<em>tert</em>-butyl-1-hydroxy-4-oxo-2,5-cyclo-hexadien-1-yl)propionic acid (S.2), whilst the second (S.3) was not described, yet. The preparative isolation of S.3 by countercurrent chromatography (CCC) followed by <sup>1</sup>H NMR analysis enabled to identify the second compound as ethyl 3-(3,5-di-<em>tert</em>-butyl-1-hydroxy-4-oxocyclohexa-2,5-dien-1-yl)propanoate. The short-term formation of the novel intermediate product S.3 was the main reason for the high instability of S.1 in 50 % ethanol. In contrast to that, the polymer matrix was shown to be responsible for the slowdown of the lactone-ring opening reaction converting S.1 into S.2 and S.3. The present findings confirmed the potential influence of different food simulants and co-migrating polymer matrix residuals on the migration test results of S.1. Knowledge on these effects is a key factor for the meaningful food safety risk assessment of the migration of S.1.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"48 ","pages":"Article 101453"},"PeriodicalIF":8.5,"publicationDate":"2025-02-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143351035","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Tea storage process: Flavor scalping in green tea caused by plastic packaging materials

IF 8.5 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Packaging and Shelf Life

Pub Date : 2025-02-08 DOI: 10.1016/j.fpsl.2025.101451

Fuqing Bai , Guijie Chen , Yuexin Liu , Zhiwei Liao , Zhiliang Jiang , Yanan Hu , Ruyan Hou , Hongfang Li , Chuanyi Peng , Xiaochun Wan , Huimei Cai

Flavor scalping, a food quality loss caused by packaging materials. The study investigated the volatile compounds in food plastic packaging materials, green tea, and their interactions during storage. Staleness in green tea was characterized by increased alcohols, aldehydes, and ketones, with the severity varying based on the packaging material. Polyethylene (PE), polyethylene terephthalate (PET), and aluminum-plastic composite (AP) packaging exhibited lower adsorption capacity for tea volatile compounds, contributing to the stability of these compounds during storage. Furthermore, nine off-odor volatile compounds were identified in seven types of packaging materials. Notably, migration of 2,4-di-tert-butylphenol, a compound with a leather-like odor found in higher concentrations in polypropylene (PP) packaging, resulted in a decline in the sensory evaluation scores of the green tea infusion. Hence, the adsorption capacity and migration of odor compounds from packaging materials are crucial factors for green tea flavor. These findings provide insights into flavor scalping in green tea.

{"title":"Tea storage process: Flavor scalping in green tea caused by plastic packaging materials","authors":"Fuqing Bai , Guijie Chen , Yuexin Liu , Zhiwei Liao , Zhiliang Jiang , Yanan Hu , Ruyan Hou , Hongfang Li , Chuanyi Peng , Xiaochun Wan , Huimei Cai","doi":"10.1016/j.fpsl.2025.101451","DOIUrl":"10.1016/j.fpsl.2025.101451","url":null,"abstract":"<div><div>Flavor scalping, a food quality loss caused by packaging materials. The study investigated the volatile compounds in food plastic packaging materials, green tea, and their interactions during storage. Staleness in green tea was characterized by increased alcohols, aldehydes, and ketones, with the severity varying based on the packaging material. Polyethylene (PE), polyethylene terephthalate (PET), and aluminum-plastic composite (AP) packaging exhibited lower adsorption capacity for tea volatile compounds, contributing to the stability of these compounds during storage. Furthermore, nine off-odor volatile compounds were identified in seven types of packaging materials. Notably, migration of 2,4-di-tert-butylphenol, a compound with a leather-like odor found in higher concentrations in polypropylene (PP) packaging, resulted in a decline in the sensory evaluation scores of the green tea infusion. Hence, the adsorption capacity and migration of odor compounds from packaging materials are crucial factors for green tea flavor. These findings provide insights into flavor scalping in green tea.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"48 ","pages":"Article 101451"},"PeriodicalIF":8.5,"publicationDate":"2025-02-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143373005","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

Analysis and evaluation of compostable and conventional films for packaging bakery goods in modified atmospheres with the use of Microcontroller Unit (MCU) and digital sensors

IF 8.5 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Packaging and Shelf Life

Pub Date : 2025-02-05 DOI: 10.1016/j.fpsl.2025.101459

Andrea Marianelli , Bruno Augusto Casu Pereira de Sousa , Monica Macaluso , Ylenia Pieracci , Fabrizio Palla , Piero Giorgio Verdini , Eleonora Guidi , Maria Beatrice Coltelli , Angela Zinnai

Preserving bakery products is essential for ensuring quality, and there is growing interest in developing sustainable preservation techniques. Innovative compostable materials like PBS (Polybutylene Succinate), PBSA-CHT or Poly(butylene Succinate) blendend with chitosan), and Polylactic Acid (PLA) are being studied with the aim to reduce waste, lower greenhouse gas emissions, and promote biodiversity. Evaluating these materials for food packaging involves analyzing their gas permeability, as a modified atmosphere is often used to extend shelf life. Key factors include gas concentration, humidity, temperature, and pressure. To assess the performance of these new materials, a data collection system was developed using a WiFi enabled microcontroller with digital sensors for temperature, humidity, and pressure. This compact, battery-powered system can be placed inside packages, providing continuous data without compromising the package integrity. A validation protocol was also created to compare compostable films (PBSA, PBSA-CHT, PLA) with conventional materials (PET, PP). It includes three tests: the Bubble Test for micro holes, Water Vapor Retention, and Gas Composition Retention during shelf life. This non-destructive monitoring method enhances understanding of compostable films' properties, offering insights for developing effective, sustainable packaging solutions that could replace conventional polymers.

{"title":"Analysis and evaluation of compostable and conventional films for packaging bakery goods in modified atmospheres with the use of Microcontroller Unit (MCU) and digital sensors","authors":"Andrea Marianelli , Bruno Augusto Casu Pereira de Sousa , Monica Macaluso , Ylenia Pieracci , Fabrizio Palla , Piero Giorgio Verdini , Eleonora Guidi , Maria Beatrice Coltelli , Angela Zinnai","doi":"10.1016/j.fpsl.2025.101459","DOIUrl":"10.1016/j.fpsl.2025.101459","url":null,"abstract":"<div><div>Preserving bakery products is essential for ensuring quality, and there is growing interest in developing sustainable preservation techniques. Innovative compostable materials like PBS (Polybutylene Succinate), PBSA-CHT or Poly(butylene Succinate) blendend with chitosan), and Polylactic Acid (PLA) are being studied with the aim to reduce waste, lower greenhouse gas emissions, and promote biodiversity. Evaluating these materials for food packaging involves analyzing their gas permeability, as a modified atmosphere is often used to extend shelf life. Key factors include gas concentration, humidity, temperature, and pressure. To assess the performance of these new materials, a data collection system was developed using a WiFi enabled microcontroller with digital sensors for temperature, humidity, and pressure. This compact, battery-powered system can be placed inside packages, providing continuous data without compromising the package integrity. A validation protocol was also created to compare compostable films (PBSA, PBSA-CHT, PLA) with conventional materials (PET, PP). It includes three tests: the Bubble Test for micro holes, Water Vapor Retention, and Gas Composition Retention during shelf life. This non-destructive monitoring method enhances understanding of compostable films' properties, offering insights for developing effective, sustainable packaging solutions that could replace conventional polymers.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"48 ","pages":"Article 101459"},"PeriodicalIF":8.5,"publicationDate":"2025-02-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143301055","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Evaluation of different transport and distribution conditions on antimony migration from PET bottles to mineral water

IF 8.5 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Packaging and Shelf Life

Pub Date : 2025-02-03 DOI: 10.1016/j.fpsl.2025.101450

Paulo Henrique Massaharu Kiyataka , Tiago Bassani Hellmeister Dantas , Aline Cristina Albino Brito , Luís Marangoni Júnior , Juliana Azevedo Lima Pallone

This work investigated the effects of temperature, storage time and vibration related to mineral water transport, on the migration of antimony (Sb) present in polyethylene terephthalate (PET) bottles. Sb was quantified by inductively coupled plasma optical emission spectrometry (ICP-OES). Different conditions were used, such as, storage time: 3, 7, 10, 14 and 21 days, temperature: 40, 50 and 60 °C and vibration: sinusoidal, random and no vibration. The concentrations of Sb in mineral water after 21 days of storage were lower than the limit of quantification (LOQ = 1.0 μg ℓ⁻¹) of the method at 40 °C for the three types of vibration. At 50 °C, Sb concentrations were between 1.72 μg ℓ⁻¹ and 1.96 μg ℓ⁻¹. Sb migration was greater after 21 days of contact at 60 °C, with values greater than 4.00 μg ℓ⁻¹. The main factors that affected the increase in Sb migration were temperature and storage time. The effects of sinusoidal and random vibration during the transport simulation did not affect the increase in Sb migration.

{"title":"Evaluation of different transport and distribution conditions on antimony migration from PET bottles to mineral water","authors":"Paulo Henrique Massaharu Kiyataka , Tiago Bassani Hellmeister Dantas , Aline Cristina Albino Brito , Luís Marangoni Júnior , Juliana Azevedo Lima Pallone","doi":"10.1016/j.fpsl.2025.101450","DOIUrl":"10.1016/j.fpsl.2025.101450","url":null,"abstract":"<div><div>This work investigated the effects of temperature, storage time and vibration related to mineral water transport, on the migration of antimony (Sb) present in polyethylene terephthalate (PET) bottles. Sb was quantified by inductively coupled plasma optical emission spectrometry (ICP-OES). Different conditions were used, such as, storage time: 3, 7, 10, 14 and 21 days, temperature: 40, 50 and 60 °C and vibration: sinusoidal, random and no vibration. The concentrations of Sb in mineral water after 21 days of storage were lower than the limit of quantification (LOQ = 1.0 μg ℓ<sup>−1</sup>) of the method at 40 °C for the three types of vibration. At 50 °C, Sb concentrations were between 1.72 μg ℓ<sup>−1</sup> and 1.96 μg ℓ<sup>−1</sup>. Sb migration was greater after 21 days of contact at 60 °C, with values greater than 4.00 μg ℓ<sup>−1</sup>. The main factors that affected the increase in Sb migration were temperature and storage time. The effects of sinusoidal and random vibration during the transport simulation did not affect the increase in Sb migration.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"48 ","pages":"Article 101450"},"PeriodicalIF":8.5,"publicationDate":"2025-02-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143164664","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

In situ preparation of natamycin and trans-cinnamic acid loaded polycaprolactone/ethyl cellulose nanofibers on mangoes via handheld microfluidic-blow-spinning for freshness preservation

IF 8.5 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Packaging and Shelf Life

Pub Date : 2025-02-03 DOI: 10.1016/j.fpsl.2025.101448

Xiaohong Guo , Menglu Wu , Shiguang Zou , Xuequn Shi , Saowapa Chaiwong , Di Wu , Xian Li , Kunsong Chen

Mangoes are nutritious but perishable fruits. The in situ packaging of fruit surfaces with nanofibers is a promising study for fruit preservation. Polycaprolactone/ethyl cellulose (PCL/EC) nanofibrous films loaded with natamycin (Nata) and trans-cinnamic acid (tCA) (PCL/EC/Nt-p) were prepared in situ on the surface of mangoes using handheld microfluidic-blow-spinning (MBS) to enhance mango storage quality. The results show that the PCL/EC/Nt-p nanofibers had an average diameter of 321.82 ± 10.06 nm and displayed a smooth and uniform morphology. The lower Young’s modulus facilitated easy peeling of the nanofibrous films from the mangoes surface with less force before consumption. In addition, the PCL/EC/Nt-p nanofibrous film had an ideal hydrophobicity and water vapor transmission rate, which protected their structural integrity in high-humidity environments and also reduced water loss from the treated mangoes. Storage results show that the mangoes treated with PCL/EC/Nt-p nanofibrous films exhibited the smallest lesion diameter and a decay index 20 % lower than untreated mango. Moreover, after 9 days of storage, the decrease in SOD, CAT, POD, and APX antioxidant enzyme activities was delayed in the PCL/EC/Nt-p nanofibrous film treated mangoes, confirming the film’s ability to enhance antioxidant capacity and slow down metabolic processes. This study provides valuable insights to facilitate the research on in situ fruit preservation packaging, the widespread adoption of microfluidic-blow-spinning and the handheld spinning machine.

{"title":"In situ preparation of natamycin and trans-cinnamic acid loaded polycaprolactone/ethyl cellulose nanofibers on mangoes via handheld microfluidic-blow-spinning for freshness preservation","authors":"Xiaohong Guo , Menglu Wu , Shiguang Zou , Xuequn Shi , Saowapa Chaiwong , Di Wu , Xian Li , Kunsong Chen","doi":"10.1016/j.fpsl.2025.101448","DOIUrl":"10.1016/j.fpsl.2025.101448","url":null,"abstract":"<div><div>Mangoes are nutritious but perishable fruits. The in situ packaging of fruit surfaces with nanofibers is a promising study for fruit preservation. Polycaprolactone/ethyl cellulose (PCL/EC) nanofibrous films loaded with natamycin (Nata) and trans-cinnamic acid (tCA) (PCL/EC/Nt-p) were prepared in situ on the surface of mangoes using handheld microfluidic-blow-spinning (MBS) to enhance mango storage quality. The results show that the PCL/EC/Nt-p nanofibers had an average diameter of 321.82 ± 10.06 nm and displayed a smooth and uniform morphology. The lower Young’s modulus facilitated easy peeling of the nanofibrous films from the mangoes surface with less force before consumption. In addition, the PCL/EC/Nt-p nanofibrous film had an ideal hydrophobicity and water vapor transmission rate, which protected their structural integrity in high-humidity environments and also reduced water loss from the treated mangoes. Storage results show that the mangoes treated with PCL/EC/Nt-p nanofibrous films exhibited the smallest lesion diameter and a decay index 20 % lower than untreated mango. Moreover, after 9 days of storage, the decrease in SOD, CAT, POD, and APX antioxidant enzyme activities was delayed in the PCL/EC/Nt-p nanofibrous film treated mangoes, confirming the film’s ability to enhance antioxidant capacity and slow down metabolic processes. This study provides valuable insights to facilitate the research on in situ fruit preservation packaging, the widespread adoption of microfluidic-blow-spinning and the handheld spinning machine.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"48 ","pages":"Article 101448"},"PeriodicalIF":8.5,"publicationDate":"2025-02-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143164665","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

Effect of active rice straw extracts on the properties and migration of PHBV films

IF 8.5 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Packaging and Shelf Life

Pub Date : 2025-02-02 DOI: 10.1016/j.fpsl.2025.101454

Eva Moll, Pedro A.V. Freitas, Amparo Chiralt

Rice straw extracts (RSE) were obtained by subcritical water extractions at 160 °C (RSE160) and 180 °C (RSE180). These extracts were analysed as to the main components, phenol content and formation of 5-Hydroxymethylfurfural(5-(hydroxymethyl)furan-2-carbaldehyde (HMF). These were incorporated (6 % wt.) into PHBV films by melt blending and compression moulding. Films were characterised as to their physical properties, structural and thermal behaviour, and overall and specific migration of the phenols and HMF in different food simulants. Thermal processing of the films led to a partial degradation of the extracted sugars, producing micro-holes in the matrix and HMF formation. The RSE slightly reduced the polymer crystallinity, the film stretchability, fracture resistance, and barrier capacity to water vapour and limonene, but improved the oxygen barrier of the films and enhanced their UV light barrier due to the phenol content and antioxidant capacity. The PHBV migration did not reach the overall migration limit (10 mg/dm²) in any simulant while the specific migration of phenols and HMF depended on the food simulant and its concentrations in the films. The near total release of the phenols present in the films was achieved in less polar simulants, equivalent to 30–40 mg GAE/kg of packaged food, for RSE180 films. HMF was mainly released in acidic simulants and those containing ethanol, reaching a maximum value of 0.36 mg/kg, for RSE180 films in which more HMF was formed. This value was much lower than those HMF levels found in many commonly-consumed foods. Therefore, the materials can be considered safe for food packaging.

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引用次数: 0

Black goji anthocyanin-loaded emulsion film stabilized by rice protein hydrolysate complexes as pH-sensitive indicator for salmon freshness

IF 8.5 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Packaging and Shelf Life

Pub Date : 2025-01-01 DOI: 10.1016/j.fpsl.2024.101419

Wei Dai , Ping Yin , Qinlu Lin , Ming Tian , Ming Wu , Jian Ding , Xiaoyi Jiang , Yong Fang

The present study aims to develop all-natural smart packaging films stabilized by complexes of rice protein hydrolysate, chitosan hydrochloride and black goji anthocyanin for effective monitoring of salmon freshness. The tertiary complexes were formed as driven by electrostatic and hydrogen bonding interactions upon facile pH variation, enabling the incorporation of soybean oil and the formation of emulsion films with considerable mechanical properties. Complexes formed at pH 5.0 in combination with 6 % soybean oil addition resulted in emulsion films with significantly lowered tensile strength from 12.1 to 3.9 MPa and improved extensibility of to 43.2 % from 23.1 % based on textural analysis, displaying high contact angle (>70°) to inhibit water vapor permeation. According to confocal laser scanning microscopy, the stabilization of emulsion film was predominated by trapping oil droplets within solid network formed by complexes, sterically hindering droplet coalescence and destabilization. Such emulsion film displayed high atmospheric pH sensitivity, allowing efficient response to production of volatile basic nitrogen substance (R²=0.97) during post-mortem storage of salmon fish. This study opens up the possibility of using edible ingredients in creating smart pH-indicating emulsion films, which allows to monitor food freshness and safety, enhancing quality control and providing consumer convenience in future food products.

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引用次数: 0

Construction and properties of bacterial cellulose/chitosan microgel films loaded with ε-polylysine and its application on Tilapia preservation

IF 8.5 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Packaging and Shelf Life

Pub Date : 2025-01-01 DOI: 10.1016/j.fpsl.2025.101433

Xiaoli Liu , Xiaoqing Wang , Wenying Liao , Tianyu Sun , Anqi Feng , Xin Sun , Yue Zhao , Wei Yang , Rea Mae C. Templonuevo

The extensive application of non-biodegradable plastics has engendered substantial environmental predicaments. Consequently, it is feasible to develop natural bio-based composite packaging materials endowed with extraordinary functional properties by integrating biopolymers with diverse characteristics. Hence, we propose an environmentally friendly and efficient methodology for fabricating antibacterial and biodegradable composite microgel films by employing bacterial cellulose (BC) and chitosan (CS) as the composite matrix, sodium tetraborate as the crosslinking agent, and ε-polylysine (PL) as the active substance. We investigated the impact of CS with molecular weights (Mw) of 50 kDa and 300 kDa on the properties of the composite microgel films (PL-m-BC/CS_n) and composite blend films (PL/BC/CS_n). The films were analyzed via FTIR, SEM, XRD, and TGA. The results indicated the formation of a cross-linked network structure within the microgels, along with strong hydrogen bonding interactions between the film matrices. This entailed a decrease in the amorphous structure of the microgel films and an enhancement in thermal stability. Particularly, the PL-m-BC/CS₃₀ film, with CS having a Mw of 300 kDa, exhibited optimal mechanical and barrier properties, with a tensile strength of 34.69 MPa and an elongation at break of 76.69 %. Additionally, this film significantly extended the shelf life of chilled tilapia fillets.

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引用次数: 0