Food Packaging and Shelf Life最新文献_第3页

Evaluation of physicochemical quality, specific aromatic characteristic, and volatile organic compound profile of fresh-cut coriander leaves under different super-atmospheric oxygen modified atmosphere packaging conditions

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.2025.101438

Chun-yu Ni, Xing-lu Sun, Hui-na Dong, Cong-cong Xu

The physicochemical quality and aromatic profile of fresh-cut coriander leaves (FCCLs) under sole super-atmospheric O₂ (SSO, 40 % O₂, 60 % O₂, 80 % O₂, and 100 % O₂) and SSO coupled super-atmospheric CO₂ (SOSC, 40 % O₂ + 5 % CO₂, 60 % O₂ + 5 % CO₂, and 80 % O₂ + 5 % CO₂) packaging conditions were systematically evaluated during 28-day refrigeration. Results indicated that in consideration of maintaining a comprehensive quality of FCCLs, the 80 % O₂ SSO condition was recommended. It effectively preserved the appearance, antioxidant capacity, and desirable coriander-like, green grass, and sweet aromatic attributes, while dramatically retarded weight loss and increases of a* , ΔE, browning degree, malondialdehyde, and relative electrolytic leakage in FCCLs. Collectively, FCCL shelf life was extended to 21 days. A total of 63 volatiles were identified in the FCCLs via headspace-gas chromatography-ion mobility spectroscopy (HS-GC-IMS). The alcohols and aldehydes were the predominant compounds in the control (raw) sample. After 21-day storage, both species and levels of main alcohols were decreased, whereas those of aldehydes, ketones, and esters were enriched to varying degree. The largest maintenance of alcohols (pent-1-en-3-ol, (Z)-3-hexen-1-ol, 3-methylbutan-1-ol, and 2-methylbutan-1-ol), 3-pentanone, and (Z)-3-hexenyl acetate, elevated levels of aldehydes (hexanal, butanal, benzene acetaldehyde, and heptanal) and esters (benzyl acetate and isoamyl butyrate), and delayed substantial increases in other ketones and esters mainly contributed to the maximal preservation of acceptable aroma attributes in the 80 % O₂ group. The findings could provide theoretical and technological assistance for improving the storage quality and specific aromatic characteristics of FCCLs via super-atmospheric O₂ packaging technique.

{"title":"Evaluation of physicochemical quality, specific aromatic characteristic, and volatile organic compound profile of fresh-cut coriander leaves under different super-atmospheric oxygen modified atmosphere packaging conditions","authors":"Chun-yu Ni, Xing-lu Sun, Hui-na Dong, Cong-cong Xu","doi":"10.1016/j.fpsl.2025.101438","DOIUrl":"10.1016/j.fpsl.2025.101438","url":null,"abstract":"<div><div>The physicochemical quality and aromatic profile of fresh-cut coriander leaves (<strong>FCCLs</strong>) under sole super-atmospheric O<sub>2</sub> (<strong>SSO,</strong> 40 % O<sub>2</sub>, 60 % O<sub>2</sub>, 80 % O<sub>2</sub>, and 100 % O<sub>2</sub>) and SSO coupled super-atmospheric CO<sub>2</sub> (<strong>SOSC,</strong> 40 % O<sub>2</sub> + 5 % CO<sub>2</sub>, 60 % O<sub>2</sub> + 5 % CO<sub>2</sub>, and 80 % O<sub>2</sub> + 5 % CO<sub>2</sub>) packaging conditions were systematically evaluated during 28-day refrigeration. Results indicated that in consideration of maintaining a comprehensive quality of FCCLs, the 80 % O<sub>2</sub> SSO condition was recommended. It effectively preserved the appearance, antioxidant capacity, and desirable coriander-like, green grass, and sweet aromatic attributes, while dramatically retarded weight loss and increases of a* , ΔE, browning degree, malondialdehyde, and relative electrolytic leakage in FCCLs. Collectively, FCCL shelf life was extended to 21 days. A total of 63 volatiles were identified in the FCCLs via headspace-gas chromatography-ion mobility spectroscopy (<strong>HS-GC-IMS</strong>). The alcohols and aldehydes were the predominant compounds in the control (raw) sample. After 21-day storage, both species and levels of main alcohols were decreased, whereas those of aldehydes, ketones, and esters were enriched to varying degree. The largest maintenance of alcohols (pent-1-en-3-ol, (<em>Z</em>)-3-hexen-1-ol, 3-methylbutan-1-ol, and 2-methylbutan-1-ol), 3-pentanone, and (<em>Z</em>)-3-hexenyl acetate, elevated levels of aldehydes (hexanal, butanal, benzene acetaldehyde, and heptanal) and esters (benzyl acetate and isoamyl butyrate), and delayed substantial increases in other ketones and esters mainly contributed to the maximal preservation of acceptable aroma attributes in the 80 % O<sub>2</sub> group. The findings could provide theoretical and technological assistance for improving the storage quality and specific aromatic characteristics of FCCLs via super-atmospheric O<sub>2</sub> packaging technique.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"47 ","pages":"Article 101438"},"PeriodicalIF":8.5,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143094531","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

Preparation of degradable modified atmosphere films by blending polybutylene glycol 2,5-furandicarboxylate - polytetrahydrofurandiol polyether esters with poly (butyleneadipate-co-terephthalate) and its application in strawberry 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.2025.101446

Li Liu, Can He, Liang Zhu, Zhonghao Zhu, Kaijun Xiao

A block polyether esters (PBTF) with excellent toughness was synthesized in this study by polybutylene glycol 2,5-furandicarboxylate (PBF) as the hard segment and polytetrahydrofurandiol (PHTF) as the soft segment. The degradable and modified atmosphere films were developed by blending PBTF with poly (butyleneadipate-co- terephthalate) (PBAT). PBTF/PBAT film containing 3 % PBTF demonstrated outstanding mechanical properties and gas permeability. The tensile strength was increased by 17.21 % and the degradation properties of the film were improved. The CO₂/O₂ gas separation coefficient was found to be as high as 13.99 and the water vapour permeability was reduced to 3.54 × 10⁻¹³ g·cm/(cm²·s·Pa), a reduction of 22.75 %. These properties contributed to maintaining a favorable atmosphere inside the package (2.6 %-3.5 % CO₂ and 15.6 %-16.7 % O₂) and inhibited microbial growth and nutrient loss, extending the shelf life of strawberries to 18 days (8 ℃). This degradable PBTF/PBAT modified atmosphere film has significant potential for use in fruit and vegetable packaging.

{"title":"Preparation of degradable modified atmosphere films by blending polybutylene glycol 2,5-furandicarboxylate - polytetrahydrofurandiol polyether esters with poly (butyleneadipate-co-terephthalate) and its application in strawberry preservation","authors":"Li Liu, Can He, Liang Zhu, Zhonghao Zhu, Kaijun Xiao","doi":"10.1016/j.fpsl.2025.101446","DOIUrl":"10.1016/j.fpsl.2025.101446","url":null,"abstract":"<div><div>A block polyether esters (PBTF) with excellent toughness was synthesized in this study by polybutylene glycol 2,5-furandicarboxylate (PBF) as the hard segment and polytetrahydrofurandiol (PHTF) as the soft segment. The degradable and modified atmosphere films were developed by blending PBTF with poly (butyleneadipate-co- terephthalate) (PBAT). PBTF/PBAT film containing 3 % PBTF demonstrated outstanding mechanical properties and gas permeability. The tensile strength was increased by 17.21 % and the degradation properties of the film were improved. The CO<sub>2</sub>/O<sub>2</sub> gas separation coefficient was found to be as high as 13.99 and the water vapour permeability was reduced to 3.54 × 10<sup>−13</sup> g·cm/(cm<sup>2</sup>·s·Pa), a reduction of 22.75 %. These properties contributed to maintaining a favorable atmosphere inside the package (2.6 %-3.5 % CO<sub>2</sub> and 15.6 %-16.7 % O<sub>2</sub>) and inhibited microbial growth and nutrient loss, extending the shelf life of strawberries to 18 days (8 ℃). This degradable PBTF/PBAT modified atmosphere film has significant potential for use in fruit and vegetable packaging.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"47 ","pages":"Article 101446"},"PeriodicalIF":8.5,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143095282","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

Characterization of carbon quantum dots doped with various heteroatoms and their influence on inhibiting the browning of fresh-cut potatoes

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.2025.101440

Yefei Gu , Xinhua Zhang , Yanfang Zhang, Jin Shang, Meng Lv, Xiaoan Li, Fujun Li

This study aimed to explore how various heteroatom-doped carbon quantum dots (CQDs) influence the browning of fruits and vegetables. Five different CQDs were synthesized with the heteroatom nitrogen, selenium, calcium, potassium, and boron, respectively. Their structures were separately characterized using transmission electron microscope, fourier transform infrared spectroscopy, ultraviolet absorption spectroscopy, fluorescence spectroscopy, and X-ray photoelectron spectroscopy. Then, their in vitro antioxidant capacities were assessed, and the heteroatom-doped CQDs that exhibited the strongest antioxidant capacities was used to determine the optimal concentrations for preventing browning in freshly cut potatoes. The findings revealed that calcium-doped CQDs (Ca-CQDs) exhibited the highest antioxidant capacity in vitro. At a concentration of 1.00 mg/mL, Ca-CQDs significantly inhibited the activities of potato polyphenol oxidase, peroxidase, and tyrosinase, lowered malondialdehyde levels, and enhanced the activity of phenylalanine dismutase, total phenol content, and free radical scavenging ability of 2,2-diphenyl-1-picrylhydrazyl and 2,2-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid), effectively reducing browning in potatoes.

{"title":"Characterization of carbon quantum dots doped with various heteroatoms and their influence on inhibiting the browning of fresh-cut potatoes","authors":"Yefei Gu , Xinhua Zhang , Yanfang Zhang, Jin Shang, Meng Lv, Xiaoan Li, Fujun Li","doi":"10.1016/j.fpsl.2025.101440","DOIUrl":"10.1016/j.fpsl.2025.101440","url":null,"abstract":"<div><div>This study aimed to explore how various heteroatom-doped carbon quantum dots (CQDs) influence the browning of fruits and vegetables. Five different CQDs were synthesized with the heteroatom nitrogen, selenium, calcium, potassium, and boron, respectively. Their structures were separately characterized using transmission electron microscope, fourier transform infrared spectroscopy, ultraviolet absorption spectroscopy, fluorescence spectroscopy, and X-ray photoelectron spectroscopy. Then, their in vitro antioxidant capacities were assessed, and the heteroatom-doped CQDs that exhibited the strongest antioxidant capacities was used to determine the optimal concentrations for preventing browning in freshly cut potatoes. The findings revealed that calcium-doped CQDs (Ca-CQDs) exhibited the highest antioxidant capacity in vitro. At a concentration of 1.00 mg/mL, Ca-CQDs significantly inhibited the activities of potato polyphenol oxidase, peroxidase, and tyrosinase, lowered malondialdehyde levels, and enhanced the activity of phenylalanine dismutase, total phenol content, and free radical scavenging ability of 2,2-diphenyl-1-picrylhydrazyl and 2,2-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid), effectively reducing browning in potatoes.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"47 ","pages":"Article 101440"},"PeriodicalIF":8.5,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143094535","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

Impact of the replacement of polyethylene with waste from orange juicing on the physico-chemical, microbiological, and sensory quality of packaged bread

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.2024.101417

Haile Tesfaye Duguma , Jack Fehlberg , Peter Macke , Laurent M. Matuana , Sungeun Cho , Eva Almenar

This study aims to evaluate the impact of the partial substitution of linear low-density polyethylene (LLDPE) with orange peel powder (OPP) on packaged bread's physico-chemical, microbiological, and sensory quality. Pouches made of low-density polyethylene, LLDPE, and LLDPE/OPP differing in OPP loadings (5, 10 & 11.5 wt%) were used as control, blank, and treatments, respectively. The quality of the packaged bread was assessed by determining its weight loss, firmness, hue angle, lightness, and fungal growth during 11 days at 23ºC and 50 % RH and performing two similarity triangle tests. Consumers’ acceptability of the novel packaging was determined using an acceptance test. The results show no significant differences between packaging with and without OPP in bread firmness, fungal growth, hue angle, lightness, and sensory attributes. A slight difference in bread weight loss (<1 %) was observed between the LLPDE/OPP packages and the control at the end of storage. Bread’s weight loss and firmness increased, hue angle increased and then decreased, and lightness decreased during storage (p < 0.05) regardless of the packaging type. The consumer acceptance test showed no significant differences between the LLDPE/OPP-5 % and LLDPE/OPP-11.5 % pouches in liking of all sensory properties (e.g., appearance, color, smell) except transparency. This study demonstrates that storage time has a stronger weight on sliced bread shelf life than the replacement of up to 11.5 % plastic with waste from orange juicing. Furthermore, this study shows that OPP can be used as a plastic filler for food packages based on the similar performance of packaging containing OPP and commercial packaging.

{"title":"Impact of the replacement of polyethylene with waste from orange juicing on the physico-chemical, microbiological, and sensory quality of packaged bread","authors":"Haile Tesfaye Duguma , Jack Fehlberg , Peter Macke , Laurent M. Matuana , Sungeun Cho , Eva Almenar","doi":"10.1016/j.fpsl.2024.101417","DOIUrl":"10.1016/j.fpsl.2024.101417","url":null,"abstract":"<div><div>This study aims to evaluate the impact of the partial substitution of linear low-density polyethylene (LLDPE) with orange peel powder (OPP) on packaged bread's physico-chemical, microbiological, and sensory quality. Pouches made of low-density polyethylene, LLDPE, and LLDPE/OPP differing in OPP loadings (5, 10 & 11.5 wt%) were used as control, blank, and treatments, respectively. The quality of the packaged bread was assessed by determining its weight loss, firmness, hue angle, lightness, and fungal growth during 11 days at 23ºC and 50 % RH and performing two similarity triangle tests. Consumers’ acceptability of the novel packaging was determined using an acceptance test. The results show no significant differences between packaging with and without OPP in bread firmness, fungal growth, hue angle, lightness, and sensory attributes. A slight difference in bread weight loss (<1 %) was observed between the LLPDE/OPP packages and the control at the end of storage. Bread’s weight loss and firmness increased, hue angle increased and then decreased, and lightness decreased during storage (p < 0.05) regardless of the packaging type. The consumer acceptance test showed no significant differences between the LLDPE/OPP-5 % and LLDPE/OPP-11.5 % pouches in liking of all sensory properties (e.g., appearance, color, smell) except transparency. This study demonstrates that storage time has a stronger weight on sliced bread shelf life than the replacement of up to 11.5 % plastic with waste from orange juicing. Furthermore, this study shows that OPP can be used as a plastic filler for food packages based on the similar performance of packaging containing OPP and commercial packaging.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"47 ","pages":"Article 101417"},"PeriodicalIF":8.5,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143104365","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

Preparation and characterization of a pH-responsive smart film based on soy lipophilic protein/hydroxypropyl methylcellulose for salmon freshness monitoring and packaging

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.2025.101436

Yuanda Sun , Yi Ma , Yingmeng Hou , Shiyu Jia , Shasha Cheng , Wentao Su , Mingqian Tan , Beiwei Zhu , Haitao Wang

Spoilage of aquatic products can lead to social problems such as environmental problems and health problems, and timely preparation of smart active packaging that can maintain and detect the freshness of aquatic products is crucial in the food field. For the first time, we developed a bilayer active packaging with soy lipophilic protein-hydroxypropyl methylcellulose (LP-HPMC) as the main film matrix and nanoemulsion (NE) prepared by LP (thyme essential oil and shikonin (SKN) as the oil phase) as the functional layer. The results have proven that adding NE enhances the water-blocking performance, thermal stability, antioxidant, and antibacterial properties of the LP-HPMC film. In addition, SKN and thyme essential oil had synergistic antioxidant and antibacterial effects. Compared with simply adding SKN, the NE film showed excellent indicating stability for pH and ammonia. When applied to salmon, the bilayer film had a better antimicrobial effect than the single-layer film due to its unidirectional release, which reduced microbial growth more effectively and monitored the freshness of the salmon through the discoloration effect. The color change process of the bilayer film attached to salmon of different freshness was recorded, and deep machine learning was performed using the VGG-16 model to quickly identify the "fresh" and "spoiled" salmon. This kind of multi-functional active packaging prepared based on pure natural substances has excellent prospects for preserving the freshness of aquatic products.

{"title":"Preparation and characterization of a pH-responsive smart film based on soy lipophilic protein/hydroxypropyl methylcellulose for salmon freshness monitoring and packaging","authors":"Yuanda Sun , Yi Ma , Yingmeng Hou , Shiyu Jia , Shasha Cheng , Wentao Su , Mingqian Tan , Beiwei Zhu , Haitao Wang","doi":"10.1016/j.fpsl.2025.101436","DOIUrl":"10.1016/j.fpsl.2025.101436","url":null,"abstract":"<div><div>Spoilage of aquatic products can lead to social problems such as environmental problems and health problems, and timely preparation of smart active packaging that can maintain and detect the freshness of aquatic products is crucial in the food field. For the first time, we developed a bilayer active packaging with soy lipophilic protein-hydroxypropyl methylcellulose (LP-HPMC) as the main film matrix and nanoemulsion (NE) prepared by LP (thyme essential oil and shikonin (SKN) as the oil phase) as the functional layer. The results have proven that adding NE enhances the water-blocking performance, thermal stability, antioxidant, and antibacterial properties of the LP-HPMC film. In addition, SKN and thyme essential oil had synergistic antioxidant and antibacterial effects. Compared with simply adding SKN, the NE film showed excellent indicating stability for pH and ammonia. When applied to salmon, the bilayer film had a better antimicrobial effect than the single-layer film due to its unidirectional release, which reduced microbial growth more effectively and monitored the freshness of the salmon through the discoloration effect. The color change process of the bilayer film attached to salmon of different freshness was recorded, and deep machine learning was performed using the VGG-16 model to quickly identify the \"fresh\" and \"spoiled\" salmon. This kind of multi-functional active packaging prepared based on pure natural substances has excellent prospects for preserving the freshness of aquatic products.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"47 ","pages":"Article 101436"},"PeriodicalIF":8.5,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143094528","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

Identification and quantification of volatile organic compounds in Chinese recycled HDPE: Consequences for its applicability

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.2024.101424

Ming-Yue Zhang , Qi-Zhi Su , Qin-Bao Lin , Huai-Ning Zhong , Sheng Chen , Dan Li , Ben-Dong , Min-Qing Xu , Wei-Li Li

Amidst the escalating plastic waste crisis, plastic packaging accounts for a large part. Recycling emerges as pivotal for mitigation. Ensuring the safety and quality of recycled plastics for packaging requires a thorough understanding of the characteristics and potential risks of contaminants that may be present. This study addressed challenges posed by excessive sample weight and polymer matrices affecting accurate quantification using headspace solid-phase micro-extraction (HS-SPME), optimizing a HS-SPME gas chromatography mass spectrometry method for comprehensive volatile compound characterization in polymers. An algorithm was developed to select suitable standards for semi-quantification based on structural similarity, enhancing quantification accuracy. We applied these methods to analyze 65 recycled high-density polyethylene (rHDPE) samples from diverse prior uses, identifying 362 volatile compounds. Notably, alkylbenzenes and alkylnaphthalenes emerge as predominant contaminants, likely stemming from detergent residues, with alkylbenzenes exhibiting higher intensities and alkylnaphthalenes posing elevated risk potentials. Benzophenone, chloroxylenol, and various phthalates were widespread, ranging in concentration from 1.3 to 9.5 mg/kg. Additionally, pesticides e.g., dimethazone and atrazine were found predominantly in samples from non-food bottles. Fragrances like D-limonene, texanol, and amberonne were frequently detected, with amberonne notably contributing significantly to off-odors in the recycled plastics. These findings underscore the complexity of rHDPE composition, highlight specific contaminants of concern, and provide references for improving the recycling process and ensuring the safety and adaptability of rHDPE for food contact purposes or other high value applications.

{"title":"Identification and quantification of volatile organic compounds in Chinese recycled HDPE: Consequences for its applicability","authors":"Ming-Yue Zhang , Qi-Zhi Su , Qin-Bao Lin , Huai-Ning Zhong , Sheng Chen , Dan Li , Ben-Dong , Min-Qing Xu , Wei-Li Li","doi":"10.1016/j.fpsl.2024.101424","DOIUrl":"10.1016/j.fpsl.2024.101424","url":null,"abstract":"<div><div>Amidst the escalating plastic waste crisis, plastic packaging accounts for a large part. Recycling emerges as pivotal for mitigation. Ensuring the safety and quality of recycled plastics for packaging requires a thorough understanding of the characteristics and potential risks of contaminants that may be present. This study addressed challenges posed by excessive sample weight and polymer matrices affecting accurate quantification using headspace solid-phase micro-extraction (HS-SPME), optimizing a HS-SPME gas chromatography mass spectrometry method for comprehensive volatile compound characterization in polymers. An algorithm was developed to select suitable standards for semi-quantification based on structural similarity, enhancing quantification accuracy. We applied these methods to analyze 65 recycled high-density polyethylene (rHDPE) samples from diverse prior uses, identifying 362 volatile compounds. Notably, alkylbenzenes and alkylnaphthalenes emerge as predominant contaminants, likely stemming from detergent residues, with alkylbenzenes exhibiting higher intensities and alkylnaphthalenes posing elevated risk potentials. Benzophenone, chloroxylenol, and various phthalates were widespread, ranging in concentration from 1.3 to 9.5 mg/kg. Additionally, pesticides e.g., dimethazone and atrazine were found predominantly in samples from non-food bottles. Fragrances like D-limonene, texanol, and amberonne were frequently detected, with amberonne notably contributing significantly to off-odors in the recycled plastics. These findings underscore the complexity of rHDPE composition, highlight specific contaminants of concern, and provide references for improving the recycling process and ensuring the safety and adaptability of rHDPE for food contact purposes or other high value applications.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"47 ","pages":"Article 101424"},"PeriodicalIF":8.5,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143094931","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 sodium nitrite in LDPE/PET-based active film on vacuum-packaged pork quality

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.2025.101445

Haoyue Ning , Chunyan Zhang , Lixin Lu

In this study, based on the development of low-density polyethylene/polyethylene terephthalate (LDPE/PET) active packaging film with color and quality protection for vacuum-packaged pork, a relationship model between the amount of sodium nitrite (SN) added in the active film and the ratio of pork chromaticity was established to guide the preparation of the active film for vacuum-packaged pork. The active film of LDPE/PET incorporating SN was developed, characterized, and applied to vacuum-packaged pork. Compared with the LDPE/PET film without SN, the active film containing 0.5 wt% or more SN could effectively improve pork color to make it appear bright-red, and extend its shelf life to 15 −18 d due to a reduction in total volatile base nitrogen contents and microbial proliferation during storage at 4 °C. Based on the above, a color prediction model of the chromaticity ratio S* was established to predict the color protection effect of the active film containing different SN content on pork. The relative error between the predicted and measured values of S* was 0.09 %−10.21 %, indicating the effectiveness of the model. Therefore, the developed active film has a positive potential for application in pork preservation, and the established model can guide the development of LDPE/PET-based active films incorporating SN and their application in vacuum-packaged pork.

{"title":"Effect of sodium nitrite in LDPE/PET-based active film on vacuum-packaged pork quality","authors":"Haoyue Ning , Chunyan Zhang , Lixin Lu","doi":"10.1016/j.fpsl.2025.101445","DOIUrl":"10.1016/j.fpsl.2025.101445","url":null,"abstract":"<div><div>In this study, based on the development of low-density polyethylene/polyethylene terephthalate (LDPE/PET) active packaging film with color and quality protection for vacuum-packaged pork, a relationship model between the amount of sodium nitrite (SN) added in the active film and the ratio of pork chromaticity was established to guide the preparation of the active film for vacuum-packaged pork. The active film of LDPE/PET incorporating SN was developed, characterized, and applied to vacuum-packaged pork. Compared with the LDPE/PET film without SN, the active film containing 0.5 wt% or more SN could effectively improve pork color to make it appear bright-red, and extend its shelf life to 15 −18 d due to a reduction in total volatile base nitrogen contents and microbial proliferation during storage at 4 °C. Based on the above, a color prediction model of the chromaticity ratio <em>S*</em> was established to predict the color protection effect of the active film containing different SN content on pork. The relative error between the predicted and measured values of <em>S*</em> was 0.09 %−10.21 %, indicating the effectiveness of the model. Therefore, the developed active film has a positive potential for application in pork preservation, and the established model can guide the development of LDPE/PET-based active films incorporating SN and their application in vacuum-packaged pork.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"47 ","pages":"Article 101445"},"PeriodicalIF":8.5,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143095278","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

A novel antimicrobial film AgNPs@γ-CD-MOFs/PLA: Preparation, characterization and its application for packaging of Agaricus bisporus

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.2025.101449

Wenxin Liang , Ning Ma , Donglu Fang , Alfred Mugambi Mariga , Anxiang Su , Lu Zhou , Wenjian Yang , Qiuhui Hu , Fei Pei

Nano-sized cyclodextrin metal-organic frameworks (γ-CD-MOFs) have excellent guest substance loading capabilities. However, the traditional preparation of nano-sized γ-CD-MOFs is commonly achieved by the use of size regulators, which are toxic and cannot be completely removed, resulting in their inability to be applied in food packaging. In this study, a green synthesis method for nano-sized γ-CD-MOFs (200–800 nm) without the size regulators was successfully formulated. Crystal size was controlled by adjusting three factors: the concentrations of γ-CD and K⁺, the rate of ethanol addition and the number of ethanol washes. Ultrasmall-sized silver nanoparticles (AgNPs) of 1–2 nm were successfully prepared using nano-sized γ-CD-MOFs as templates, which increased the silver load rate up to 3.008 %. Moreover, a new packaging film assembled by AgNPs, γ-CD-MOFs and polylactic acid (AgNPs@γ-CD-MOFs/PLA) was prepared, and its inhibition rates against Escherichia coli, Staphylococcus aureus, and Pseudomonas tolaasii reached more than 80 %, which exhibited good antimicrobial capabilities. Furthermore, the oxygen and water vapor transmission rates (RH 50 %) of AgNPs@γ-CD-MOFs/PLA respectively reached 1204 cm³/ (m² ∙ d ∙ 0.1 MPa) and 1710.267 g/ (m² ∙ 24 h), which were significantly higher than traditional polyethylene (PE) packaging. In addition, compared with PE and PLA, the AgNPs@γ-CD-MOFs/PLA could effectively inhibit bacterial brown spot of Agaricus bisporus and maintained a better appearance after 12 days of storage. These findings will expand the applications of nano-sized γ-CD-MOFs in food preservation.

{"title":"A novel antimicrobial film AgNPs@γ-CD-MOFs/PLA: Preparation, characterization and its application for packaging of Agaricus bisporus","authors":"Wenxin Liang , Ning Ma , Donglu Fang , Alfred Mugambi Mariga , Anxiang Su , Lu Zhou , Wenjian Yang , Qiuhui Hu , Fei Pei","doi":"10.1016/j.fpsl.2025.101449","DOIUrl":"10.1016/j.fpsl.2025.101449","url":null,"abstract":"<div><div>Nano-sized cyclodextrin metal-organic frameworks (γ-CD-MOFs) have excellent guest substance loading capabilities. However, the traditional preparation of nano-sized γ-CD-MOFs is commonly achieved by the use of size regulators, which are toxic and cannot be completely removed, resulting in their inability to be applied in food packaging. In this study, a green synthesis method for nano-sized γ-CD-MOFs (200–800 nm) without the size regulators was successfully formulated. Crystal size was controlled by adjusting three factors: the concentrations of γ-CD and K<sup>+</sup>, the rate of ethanol addition and the number of ethanol washes. Ultrasmall-sized silver nanoparticles (AgNPs) of 1–2 nm were successfully prepared using nano-sized γ-CD-MOFs as templates, which increased the silver load rate up to 3.008 %. Moreover, a new packaging film assembled by AgNPs, γ-CD-MOFs and polylactic acid (AgNPs@γ-CD-MOFs/PLA) was prepared, and its inhibition rates against <em>Escherichia coli, Staphylococcus aureus</em>, and <em>Pseudomonas tolaasii</em> reached more than 80 %, which exhibited good antimicrobial capabilities. Furthermore, the oxygen and water vapor transmission rates (RH 50 %) of AgNPs@γ-CD-MOFs/PLA respectively reached 1204 cm<sup>3</sup>/ (m<sup>2</sup> ∙ d ∙ 0.1 MPa) and 1710.267 g/ (m<sup>2</sup> ∙ 24 h), which were significantly higher than traditional polyethylene (PE) packaging. In addition, compared with PE and PLA, the AgNPs@γ-CD-MOFs/PLA could effectively inhibit bacterial brown spot of <em>Agaricus bisporus</em> and maintained a better appearance after 12 days of storage. These findings will expand the applications of nano-sized γ-CD-MOFs in food preservation.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"47 ","pages":"Article 101449"},"PeriodicalIF":8.5,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143095280","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

Fabrication, characterization, and application of complex essential oils loaded bilayer films using PLA and pickering emulsions with SPI-chitosan nanoparticles as solid support

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.2024.101426

Liangliang Zhang , Hanbo Yi , Saisai Feng , Mengmeng Zhang , Yu Wu , Jiahui Hao , Xuefang Liu , Jianguo Xu

Chitosan (CS) and polylactic acid (PLA) are both commonly used packaging materials in the food industry. However, a bilayer film made from CS and PLA, simultaneously incorporated with a complex essential oil-loaded Pickering emulsion (PE) system, have not been widely investigated. Therefore, this study designed bilayer films consisting of PLA layer and a PE layer. In the PE layer, binary nanoparticles composed of soybean protein isolate (SPI) and CS were used as solid supports to load increasing amounts (0 %, 2 %, 4 %, 6 %, 8 %, v/v) of complex essential oils (carvacrol and thymol, CT). The films were labeled BF-CT0, BF-CT2, BF-CT4, BF-CT6, and BF-CT8. The characteristics and functional properties were evaluated, along with the quality changes in refrigerated pork wrapped with the films (BF-CT0 or BF-CT8). Results indicated that CT addition significantly enhanced the stability of the PE. The PE layer with higher CT doses exhibited a denser microstructure, more hydrophobic surface, improved elongation at break, and greater water resistance. CT addition significantly improved light and gas barrier functions. Notably, the BF-CT8 film demonstrated extremely low water vapor and oxygen permeability (1.25 ± 0.06 kg•m⁻¹•s⁻¹•Pa⁻¹ and 0.24 ± 0.01 kg•m⁻¹•s⁻¹•bar⁻¹, respectively). All films showed a similar semi-crystalline structure, and CT addition decreased crystallinity. As expected, BF-CT8 displayed enhanced antioxidant and antibacterial performance. Finally, BF-CT8 extended the shelf life of refrigerated pork from 3 days to 6 days compared to BF-CT0 and unwrapped pork. In conclusion, the bilayer film shows great potential for use in pork preservation.

{"title":"Fabrication, characterization, and application of complex essential oils loaded bilayer films using PLA and pickering emulsions with SPI-chitosan nanoparticles as solid support","authors":"Liangliang Zhang , Hanbo Yi , Saisai Feng , Mengmeng Zhang , Yu Wu , Jiahui Hao , Xuefang Liu , Jianguo Xu","doi":"10.1016/j.fpsl.2024.101426","DOIUrl":"10.1016/j.fpsl.2024.101426","url":null,"abstract":"<div><div>Chitosan (CS) and polylactic acid (PLA) are both commonly used packaging materials in the food industry. However, a bilayer film made from CS and PLA, simultaneously incorporated with a complex essential oil-loaded Pickering emulsion (PE) system, have not been widely investigated. Therefore, this study designed bilayer films consisting of PLA layer and a PE layer. In the PE layer, binary nanoparticles composed of soybean protein isolate (SPI) and CS were used as solid supports to load increasing amounts (0 %, 2 %, 4 %, 6 %, 8 %, v/v) of complex essential oils (carvacrol and thymol, CT). The films were labeled BF-CT0, BF-CT2, BF-CT4, BF-CT6, and BF-CT8. The characteristics and functional properties were evaluated, along with the quality changes in refrigerated pork wrapped with the films (BF-CT0 or BF-CT8). Results indicated that CT addition significantly enhanced the stability of the PE. The PE layer with higher CT doses exhibited a denser microstructure, more hydrophobic surface, improved elongation at break, and greater water resistance. CT addition significantly improved light and gas barrier functions. Notably, the BF-CT8 film demonstrated extremely low water vapor and oxygen permeability (1.25 ± 0.06 kg•m⁻¹•s⁻¹•Pa⁻¹ and 0.24 ± 0.01 kg•m⁻¹•s⁻¹•bar⁻¹, respectively). All films showed a similar semi-crystalline structure, and CT addition decreased crystallinity. As expected, BF-CT8 displayed enhanced antioxidant and antibacterial performance. Finally, BF-CT8 extended the shelf life of refrigerated pork from 3 days to 6 days compared to BF-CT0 and unwrapped pork. In conclusion, the bilayer film shows great potential for use in pork preservation.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"47 ","pages":"Article 101426"},"PeriodicalIF":8.5,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143135568","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 transglutaminase concentration on the properties of soy protein isolate-pectin composite edible films

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.2024.101418

Ayesha Sarker , Kristen Matak , Jacek Jaczynski

Enzymes such as transglutaminase (TGase) have been used to catalyze protein cross-linking reactions to enhance protein properties. The present study investigates the effects of TGase treatment and concentration on the properties of soy protein isolate (SPI)-pectin films. SPI-pectin films were prepared by adding 0.5 %, 1 %, and 1.5 % TGase. The film with no added enzyme served as a Control. Film thickness, water activity (a_w), and antioxidant activity slightly increased (P < 0.05). Film opacity increased (P < 0.05) with the addition of TGase. Transparency significantly (P < 0.05) reduced at 1.5 % TGase concentration. The water vapor permeability (WVP) of the films declined after being enzyme-treated. Besides, increased TGase concentration affected mechanical properties; films with the highest TGase concentration, i.e., 1.5 %, were least (P < 0.05) stiff and had the lowest Young's Modulus and tensile strength. However, this film had the highest % elongation. 1 % TGase film was the toughest to break, recording the highest total area (5758 g.sec) followed by the Control (5628 g.sec). TGase cross-linked films possessed higher (P < 0.05) water holding capacity (WHC) than that of Control films. As investigated through Scanning Electron Microscopy (SEM), TGase-treated films revealed different degrees of protein cross-linking as a function of enzyme concentration. However, the 1 % enzyme concentration led to a compact film structure with no microfractures. Overall, TGase treatment can be a practical approach to enhancing protein-based film properties.

{"title":"Effect of transglutaminase concentration on the properties of soy protein isolate-pectin composite edible films","authors":"Ayesha Sarker , Kristen Matak , Jacek Jaczynski","doi":"10.1016/j.fpsl.2024.101418","DOIUrl":"10.1016/j.fpsl.2024.101418","url":null,"abstract":"<div><div>Enzymes such as transglutaminase (TGase) have been used to catalyze protein cross-linking reactions to enhance protein properties. The present study investigates the effects of TGase treatment and concentration on the properties of soy protein isolate (SPI)-pectin films. SPI-pectin films were prepared by adding 0.5 %, 1 %, and 1.5 % TGase. The film with no added enzyme served as a Control. Film thickness, water activity (a<sub>w</sub>), and antioxidant activity slightly increased (P < 0.05). Film opacity increased (P < 0.05) with the addition of TGase. Transparency significantly (P < 0.05) reduced at 1.5 % TGase concentration. The water vapor permeability (WVP) of the films declined after being enzyme-treated. Besides, increased TGase concentration affected mechanical properties; films with the highest TGase concentration, i.e., 1.5 %, were least (P < 0.05) stiff and had the lowest Young's Modulus and tensile strength. However, this film had the highest % elongation. 1 % TGase film was the toughest to break, recording the highest total area (5758 g.sec) followed by the Control (5628 g.sec). TGase cross-linked films possessed higher (P < 0.05) water holding capacity (WHC) than that of Control films. As investigated through Scanning Electron Microscopy (SEM), TGase-treated films revealed different degrees of protein cross-linking as a function of enzyme concentration. However, the 1 % enzyme concentration led to a compact film structure with no microfractures. Overall, TGase treatment can be a practical approach to enhancing protein-based film properties.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"47 ","pages":"Article 101418"},"PeriodicalIF":8.5,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143104362","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