Pub Date : 2024-10-30DOI: 10.1016/j.fpsl.2024.101374
Yunfeng Yang , Xiulian Li , Ting Zhang , Xiangquan Zeng , Fengjun Guo , Quanwen Liu , Xinguang Fan , Da-Peng Yang
In this study, polydopamine nanoparticles (PDA NPs) were synthesized and fish scale gelatin (FSG) was extracted by hot water hydrolysis. The film for photothermal sterilization was created by casting FSG with the addition of PDA NPs. The results indicated that the PDA NPs were able to heat up to 46 °C in 5 min under near-infrared (NIR), demonstrating good photothermal conversion. The PDA NPs/FSG solution showed short-term bactericidal activity against Staphylococcus aureus and Escherichia coli, with a bactericidal rate of more than 99 %. The PDA NPs/FSG film could warm up to 42.6 °C under NIR irradiation for 5 min. With the addition of 0.3 % of PDA NPs, the PDA NPs/FSG films showed high UV absorption, DPPH and ABTS radical scavenging ability, and high water contact angle (WCA), improving the barrier to water and oxygen and the tensile strength. The 0.3 % PDA NPs/FSG film triggered by NIR effectively maintained the firmness, soluble solids content and appearance, and delayed the weight loss of cherry tomatoes. Thus, the PDA NPs/FSG films had good photothermal antimicrobial activity and could be used for extending the shelf life of cherry tomatoes.
{"title":"The preparation of fish scale gelatin-polydopamine photothermal sterilization film and its application for storage of cherry tomato","authors":"Yunfeng Yang , Xiulian Li , Ting Zhang , Xiangquan Zeng , Fengjun Guo , Quanwen Liu , Xinguang Fan , Da-Peng Yang","doi":"10.1016/j.fpsl.2024.101374","DOIUrl":"10.1016/j.fpsl.2024.101374","url":null,"abstract":"<div><div>In this study, polydopamine nanoparticles (PDA NPs) were synthesized and fish scale gelatin (FSG) was extracted by hot water hydrolysis. The film for photothermal sterilization was created by casting FSG with the addition of PDA NPs. The results indicated that the PDA NPs were able to heat up to 46 °C in 5 min under near-infrared (NIR), demonstrating good photothermal conversion. The PDA NPs/FSG solution showed short-term bactericidal activity against <em>Staphylococcus aureus</em> and <em>Escherichia coli</em>, with a bactericidal rate of more than 99 %. The PDA NPs/FSG film could warm up to 42.6 °C under NIR irradiation for 5 min. With the addition of 0.3 % of PDA NPs, the PDA NPs/FSG films showed high UV absorption, DPPH and ABTS radical scavenging ability, and high water contact angle (WCA), improving the barrier to water and oxygen and the tensile strength. The 0.3 % PDA NPs/FSG film triggered by NIR effectively maintained the firmness, soluble solids content and appearance, and delayed the weight loss of cherry tomatoes. Thus, the PDA NPs/FSG films had good photothermal antimicrobial activity and could be used for extending the shelf life of cherry tomatoes.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"46 ","pages":"Article 101374"},"PeriodicalIF":8.5,"publicationDate":"2024-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142554393","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}
Pub Date : 2024-10-30DOI: 10.1016/j.fpsl.2024.101378
Myrto Trianti , Athina Mastora , Eygenia Nikolaidou , Danae Zorba , Anastasia Rozou , Virginia Giannou , Constantina Tzia , Vassilia J. Sinanoglou , Spyridon E. Papadakis
“Greek salad” edible films, made from tomato puree, juices of cucumber, bell pepper and onion, oregano oil and apple pectin with and without olive oil and guar gum were successfully prepared and characterized for water vapor permeability, oxygen permeability, tensile properties, moisture sorption isotherm, heat sealing ability and color. It was found that the addition of olive oil to the basic film increased its water vapor permeability, while the incorporation of guar gum had no impact on it. The addition of olive oil and guar gum affected the tensile properties, the isotherms for moisture sorption and the color of the films. All films demonstrated good heat-sealing properties. The FTIR spectra of the films displayed several interesting characteristics, confirming the films’ composition. The sensory evaluation of the four edible films revealed that all samples scored close to or above 3 (on a scale of 0–5) in most sensory attributes, indicating general acceptability among panelists. Notably, films containing guar gum exhibited higher homogeneity and transparency, while films containing olive oil showed the highest odor, flavor, and taste intensities, but also more pronounced defects and undesirable aftertastes. The basic film appeared more balanced in most sensory attributes.
It was concluded that overall the advantages of adding olive oil and guar gum to the basic film were not significant. Future experiments will concentrate on optimizing the production of the basic film and exploring the possibility of using it for packaging oily foods.
{"title":"Development and characterization of “Greek Salad” edible films","authors":"Myrto Trianti , Athina Mastora , Eygenia Nikolaidou , Danae Zorba , Anastasia Rozou , Virginia Giannou , Constantina Tzia , Vassilia J. Sinanoglou , Spyridon E. Papadakis","doi":"10.1016/j.fpsl.2024.101378","DOIUrl":"10.1016/j.fpsl.2024.101378","url":null,"abstract":"<div><div>“Greek salad” edible films, made from tomato puree, juices of cucumber, bell pepper and onion, oregano oil and apple pectin with and without olive oil and guar gum were successfully prepared and characterized for water vapor permeability, oxygen permeability, tensile properties, moisture sorption isotherm, heat sealing ability and color. It was found that the addition of olive oil to the basic film increased its water vapor permeability, while the incorporation of guar gum had no impact on it. The addition of olive oil and guar gum affected the tensile properties, the isotherms for moisture sorption and the color of the films. All films demonstrated good heat-sealing properties. The FTIR spectra of the films displayed several interesting characteristics, confirming the films’ composition. The sensory evaluation of the four edible films revealed that all samples scored close to or above 3 (on a scale of 0–5) in most sensory attributes, indicating general acceptability among panelists. Notably, films containing guar gum exhibited higher homogeneity and transparency, while films containing olive oil showed the highest odor, flavor, and taste intensities, but also more pronounced defects and undesirable aftertastes. The basic film appeared more balanced in most sensory attributes.</div><div>It was concluded that overall the advantages of adding olive oil and guar gum to the basic film were not significant. Future experiments will concentrate on optimizing the production of the basic film and exploring the possibility of using it for packaging oily foods.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"46 ","pages":"Article 101378"},"PeriodicalIF":8.5,"publicationDate":"2024-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142554396","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}
Pub Date : 2024-10-30DOI: 10.1016/j.fpsl.2024.101377
Chuang-Chuang Zhao , Qin-Bao Lin , Yan-Fen Chen , Huai-Ning Zhong , David Julian McClements , Da Ma
In this work, a series of nanocomposite films composed of polylactic acid (PLA), poly (butylene adipate-co-terephthalate) (PBAT), polybutylene succinate (PBS), nano-SiO2 activated by aluminate for different times were developed to enhance water vapor barrier properties. The physiochemical and thermal properties of the films were characterized. In addition, total and aluminum migration from the films was monitored, and non-targeted screening was performed to evaluate the potential safety of the composite films. Fourier Transform infrared spectroscopy analysis indicated that the nano-SiO2 was successfully activated by aluminate. Differential scanning calorimetry analysis indicated that incorporation of the activated nano-SiO2 slightly reduced the glass transition temperature (from 54 to 51 °C) and increased the crystallinity degree (from 6.9 % to 11.1 %) of PLA. Incorporation of 0.4 % nanofillers was found to give the highest crystallinity. Thermogravimetric analysis showed that the thermal stability of the PLA/PBAT/PBS films did not change significantly after adding the activated-nano-SiO2. However, the incorporation of these nanofillers did increase the interfacial roughness and crystallinity degree of the films, thereby reducing the water vapor permeability by around 30 %. Erucamide was detected in the composite films after exposure to food simulants, however, the films containing the nanofillers still met European Union safety standards. In summary, the nanofiller-loaded polymer films developed in this study were shown to be safe and have high water barrier properties, which means they may be suitable for application in the food, cosmetic, personal care, pharmaceutical, and agrochemical industries.
{"title":"Aluminate-activated nano-SiO2 for enhancing water vapor barrier properties in polymers films: A safe and effective strategy","authors":"Chuang-Chuang Zhao , Qin-Bao Lin , Yan-Fen Chen , Huai-Ning Zhong , David Julian McClements , Da Ma","doi":"10.1016/j.fpsl.2024.101377","DOIUrl":"10.1016/j.fpsl.2024.101377","url":null,"abstract":"<div><div>In this work, a series of nanocomposite films composed of polylactic acid (PLA), poly (butylene adipate-co-terephthalate) (PBAT), polybutylene succinate (PBS), nano-SiO<sub>2</sub> activated by aluminate for different times were developed to enhance water vapor barrier properties. The physiochemical and thermal properties of the films were characterized. In addition, total and aluminum migration from the films was monitored, and non-targeted screening was performed to evaluate the potential safety of the composite films. Fourier Transform infrared spectroscopy analysis indicated that the nano-SiO<sub>2</sub> was successfully activated by aluminate. Differential scanning calorimetry analysis indicated that incorporation of the activated nano-SiO<sub>2</sub> slightly reduced the glass transition temperature (from 54 to 51 °C) and increased the crystallinity degree (from 6.9 % to 11.1 %) of PLA. Incorporation of 0.4 % nanofillers was found to give the highest crystallinity. Thermogravimetric analysis showed that the thermal stability of the PLA/PBAT/PBS films did not change significantly after adding the activated-nano-SiO<sub>2</sub>. However, the incorporation of these nanofillers did increase the interfacial roughness and crystallinity degree of the films, thereby reducing the water vapor permeability by around 30 %. Erucamide was detected in the composite films after exposure to food simulants, however, the films containing the nanofillers still met European Union safety standards. In summary, the nanofiller-loaded polymer films developed in this study were shown to be safe and have high water barrier properties, which means they may be suitable for application in the food, cosmetic, personal care, pharmaceutical, and agrochemical industries.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"46 ","pages":"Article 101377"},"PeriodicalIF":8.5,"publicationDate":"2024-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142554394","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}
Pub Date : 2024-10-30DOI: 10.1016/j.fpsl.2024.101373
Jija Thomas , P. Selvin Thomas , Ranimol Stephen
This work presents a novel polyvinyl alcohol (PVA)-polyethylene oxide (PEO) nanocomposite with halloysite nanotube (HNT)-nanocellulose (NC) hybrid filler to tailor the mechanical, thermal, and barrier properties. PVA-PEO/ HNT-NC nanocomposites are characterized using various analytical techniques such as FTIR, XRD, TGA, DSC, and SEM. The study evaluated the impact of hybrid filler on water vapor transmission rate (WVTR), moisture retention capacity (MRC), peroxide value (POV), and mechanical properties. The simultaneous application of 3 wt% HNT and 5 wt% NC resulted in a 20 % increase in tensile strength and approximately two-fold increase in Young's modulus, with a maximum degradation temperature increase of 22° C and 16° C in the second and third stages, respectively. Compared to the pure blend, the nanocomposite exhibited a 67 % (26.7 ± 0.6 mEq/kg) improvement in oxygen barrier performance, while maintaining a low WVTR and good MRC, demonstrating their suitability for packaging applications.
{"title":"Improved mechanical, thermal, and barrier properties of halloysite nanotubes and nanocellulose incorporated PVA-PEO films: For food packaging applications","authors":"Jija Thomas , P. Selvin Thomas , Ranimol Stephen","doi":"10.1016/j.fpsl.2024.101373","DOIUrl":"10.1016/j.fpsl.2024.101373","url":null,"abstract":"<div><div>This work presents a novel polyvinyl alcohol (PVA)-polyethylene oxide (PEO) nanocomposite with halloysite nanotube (HNT)-nanocellulose (NC) hybrid filler to tailor the mechanical, thermal, and barrier properties. PVA-PEO/ HNT-NC nanocomposites are characterized using various analytical techniques such as FTIR, XRD, TGA, DSC, and SEM. The study evaluated the impact of hybrid filler on water vapor transmission rate (WVTR), moisture retention capacity (MRC), peroxide value (POV), and mechanical properties. The simultaneous application of 3 wt% HNT and 5 wt% NC resulted in a 20 % increase in tensile strength and approximately two-fold increase in Young's modulus, with a maximum degradation temperature increase of 22° C and 16° C in the second and third stages, respectively. Compared to the pure blend, the nanocomposite exhibited a 67 % (26.7 ± 0.6 mEq/kg) improvement in oxygen barrier performance, while maintaining a low WVTR and good MRC, demonstrating their suitability for packaging applications.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"46 ","pages":"Article 101373"},"PeriodicalIF":8.5,"publicationDate":"2024-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142554395","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}
Pub Date : 2024-10-28DOI: 10.1016/j.fpsl.2024.101376
Maialen Uribarrena , Miriam Peñalba , Pedro Guerrero , Koro de la Caba
The development of active films is essential for extending food shelf life, minimizing spoilage, and reducing food waste. In this context, a novel approach was explored to create gelatin-based active films using choline chloride and citric acid natural deep eutectic solvent (DES) to dissolve chitin (Chi), valorized from fruit fly pupae and used as reinforcement. Films were manufactured by compression molding, varying Chi/DES amounts from 20, to 80 wt%. Since the films prepared with 40 wt% Chi/DES showed high UV protection and good mechanical performance for food packaging (tensile strength of 10 MPa and elongation at break of 31 %), these films were selected to prepare active films. In particular, to enhance the antioxidant properties of the films, red grape marc extract was incorporated into the film forming formulation. The bioactive-containing films demonstrated oxidation inhibition capacity and, thus, their potential to extend food shelf-life.
{"title":"Valorization of chitin using a natural deep eutectic solvent for the development of active gelatin films","authors":"Maialen Uribarrena , Miriam Peñalba , Pedro Guerrero , Koro de la Caba","doi":"10.1016/j.fpsl.2024.101376","DOIUrl":"10.1016/j.fpsl.2024.101376","url":null,"abstract":"<div><div>The development of active films is essential for extending food shelf life, minimizing spoilage, and reducing food waste. In this context, a novel approach was explored to create gelatin-based active films using choline chloride and citric acid natural deep eutectic solvent (DES) to dissolve chitin (Chi), valorized from fruit fly pupae and used as reinforcement. Films were manufactured by compression molding, varying Chi/DES amounts from 20, to 80 wt%. Since the films prepared with 40 wt% Chi/DES showed high UV protection and good mechanical performance for food packaging (tensile strength of 10 MPa and elongation at break of 31 %), these films were selected to prepare active films. In particular, to enhance the antioxidant properties of the films, red grape marc extract was incorporated into the film forming formulation. The bioactive-containing films demonstrated oxidation inhibition capacity and, thus, their potential to extend food shelf-life.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"46 ","pages":"Article 101376"},"PeriodicalIF":8.5,"publicationDate":"2024-10-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142532414","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}
Pub Date : 2024-10-25DOI: 10.1016/j.fpsl.2024.101372
Asif Ali Khan , Muhammad Wajid Ullah , Abdul Qayum , Ibrahim Khalifa , Mazhar Ul-Islam , Syed Asim Shah Bacha , Umar Zeb , Fang-Jie Yao , Sulaiman Ali Alharbi , Mansour Shrahili , Yan Yang , Wei Jia , Wen Li , Feng-Jie Cui
This study aimed to develop bioactive nanoemulsion (NE)-impregnated polysaccharide films to extend the shelf life of mushrooms. A stable and well-dispersed NE was prepared using 5 wt% soy protein (SP) and 10 % (v/v) lavender essential oil (LEO) through 10 min of ultrasound treatment, resulting in a droplet size of 152.3 nm, a polydispersity index (PDI) of 0.17, and a ζ-potential of −43.4 mV. Two types of films were prepared by incorporating 5 % and 10 % (v/v) SP/LEO NE into a curdlan (CD) and chitosan (CS) composite matrix, forming CD-CS-NE1 and CD-CS-NE2 films, respectively. The CD-CS-NE2 films possessed the highest tensile strength (14.5 MPa) and elongation at break (140 %). FTIR and molecular docking studies confirmed strong intermolecular interactions between the CD, CS, and NE components. The antibacterial activity of the NE-impregnated CD-CS films was significantly enhanced, with inhibition zones of 22 mm and 26 mm for Escherichia coli and Staphylococcus aureus, respectively, in the CD-CS-NE2 film. Growth curve and colony-forming unit (CFU) analyses further supported the superior antibacterial performance of the CD-CS-NE2 film. In mushroom storage tests, the CD-CS-NE2 film extended the shelf life of button mushrooms to 12 days and straw mushrooms to 4 days. Additionally, it reduced weight loss to 3 % and 4 % in button and straw mushrooms after 12 and 4 days, respectively. Mushrooms treated with CD-CS-NE2 film maintained higher firmness, with values of 18 N for button mushrooms and 6 N for straw mushrooms. The films effectively suppressed polyphenol oxidase (PPO) activity and browning. Overall, these findings suggest that SP/LEO NE-impregnated CD-CS films have strong potential for improving food preservation and reducing spoilage, particularly in fresh produce like mushrooms.
{"title":"Structure-property relationship of ultrasound-assisted nanoemulsion-impregnated bioactive polysaccharide films for enhanced shelf life of mushrooms","authors":"Asif Ali Khan , Muhammad Wajid Ullah , Abdul Qayum , Ibrahim Khalifa , Mazhar Ul-Islam , Syed Asim Shah Bacha , Umar Zeb , Fang-Jie Yao , Sulaiman Ali Alharbi , Mansour Shrahili , Yan Yang , Wei Jia , Wen Li , Feng-Jie Cui","doi":"10.1016/j.fpsl.2024.101372","DOIUrl":"10.1016/j.fpsl.2024.101372","url":null,"abstract":"<div><div>This study aimed to develop bioactive nanoemulsion (NE)-impregnated polysaccharide films to extend the shelf life of mushrooms. A stable and well-dispersed NE was prepared using 5 wt% soy protein (SP) and 10 % (v/v) lavender essential oil (LEO) through 10 min of ultrasound treatment, resulting in a droplet size of 152.3 nm, a polydispersity index (PDI) of 0.17, and a ζ-potential of −43.4 mV. Two types of films were prepared by incorporating 5 % and 10 % (v/v) SP/LEO NE into a curdlan (CD) and chitosan (CS) composite matrix, forming CD-CS-NE1 and CD-CS-NE2 films, respectively. The CD-CS-NE2 films possessed the highest tensile strength (14.5 MPa) and elongation at break (140 %). FTIR and molecular docking studies confirmed strong intermolecular interactions between the CD, CS, and NE components. The antibacterial activity of the NE-impregnated CD-CS films was significantly enhanced, with inhibition zones of 22 mm and 26 mm for <em>Escherichia coli</em> and <em>Staphylococcus aureus</em>, respectively, in the CD-CS-NE2 film. Growth curve and colony-forming unit (CFU) analyses further supported the superior antibacterial performance of the CD-CS-NE2 film. In mushroom storage tests, the CD-CS-NE2 film extended the shelf life of button mushrooms to 12 days and straw mushrooms to 4 days. Additionally, it reduced weight loss to 3 % and 4 % in button and straw mushrooms after 12 and 4 days, respectively. Mushrooms treated with CD-CS-NE2 film maintained higher firmness, with values of 18 N for button mushrooms and 6 N for straw mushrooms. The films effectively suppressed polyphenol oxidase (PPO) activity and browning. Overall, these findings suggest that SP/LEO NE-impregnated CD-CS films have strong potential for improving food preservation and reducing spoilage, particularly in fresh produce like mushrooms.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"46 ","pages":"Article 101372"},"PeriodicalIF":8.5,"publicationDate":"2024-10-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142532413","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}
Pub Date : 2024-10-25DOI: 10.1016/j.fpsl.2024.101379
Kehao Huang, Yixiang Wang
The nanostructured insect wings have inspired the development of antimicrobial surfaces with mechano-bactericidal activity. For the first time, a chevaux-de-frise-like nanostructure was fabricated through the coating of cellulose nanocrystals (CNC) onto regenerated cellulose (RC) films via vacuum filtration and the impact of contact time, temperature, and surface topography on eliminating foodborne bacteria was examined. Herein, our focus is to explore in more detail how the surface charge of CNC affects the mechano-bactericidal activity and the performance of chevaux-de-frise-like nanostructure in meat preservation. CNC with neutral (weak), negative, and positive charges were prepared by hydrochloric acid hydrolysis (HCNC), TEMPO oxidation (TCNC), and amination (ACNC), respectively, and showed similar reinforcing effects on the tensile strength (increased from 74.23 ± 1.20 to about 100 MPa) and water vapor barrier property (reduced from 1.83 ± 0.08 to about 1.20 × 10−7 g m−1 h−1 Pa−1). Among them, RC-ACNC showed the highest log reduction against Escherichia coli (0.83 ± 0.06) and Staphylococcus aureus (0.69 ± 0.04) after 5 min contact, respectively, indicating the important role of attractive force in fast eliminating bacteria upon contact. It was worth noting that, during the meat preservation test, all three CNC-coated RC films exhibited a similar 0.4 log reduction of bacteria after day 4, likely due to the same physical attachment with an extended contact time. Therefore, the construction of chevaux-de-frise nanostructure from CNC on food packaging provides a sustainable strategy to contribute to preventing bacterial growth.
{"title":"Effect of surface charge on mechano-bactericidal activity of cellulose nanocrystals constructed chevaux-de-frise and meat preservation","authors":"Kehao Huang, Yixiang Wang","doi":"10.1016/j.fpsl.2024.101379","DOIUrl":"10.1016/j.fpsl.2024.101379","url":null,"abstract":"<div><div>The nanostructured insect wings have inspired the development of antimicrobial surfaces with mechano-bactericidal activity. For the first time, a chevaux-de-frise-like nanostructure was fabricated through the coating of cellulose nanocrystals (CNC) onto regenerated cellulose (RC) films via vacuum filtration and the impact of contact time, temperature, and surface topography on eliminating foodborne bacteria was examined. Herein, our focus is to explore in more detail how the surface charge of CNC affects the mechano-bactericidal activity and the performance of chevaux-de-frise-like nanostructure in meat preservation. CNC with neutral (weak), negative, and positive charges were prepared by hydrochloric acid hydrolysis (HCNC), TEMPO oxidation (TCNC), and amination (ACNC), respectively, and showed similar reinforcing effects on the tensile strength (increased from 74.23 ± 1.20 to about 100 MPa) and water vapor barrier property (reduced from 1.83 ± 0.08 to about 1.20 × 10<sup>−7</sup> g m<sup>−1</sup> h<sup>−1</sup> Pa<sup>−1</sup>). Among them, RC-ACNC showed the highest log reduction against <em>Escherichia coli</em> (0.83 ± 0.06) and <em>Staphylococcus aureus</em> (0.69 ± 0.04) after 5 min contact, respectively, indicating the important role of attractive force in fast eliminating bacteria upon contact. It was worth noting that, during the meat preservation test, all three CNC-coated RC films exhibited a similar 0.4 log reduction of bacteria after day 4, likely due to the same physical attachment with an extended contact time. Therefore, the construction of chevaux-de-frise nanostructure from CNC on food packaging provides a sustainable strategy to contribute to preventing bacterial growth.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"46 ","pages":"Article 101379"},"PeriodicalIF":8.5,"publicationDate":"2024-10-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142532411","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}
Pub Date : 2024-10-24DOI: 10.1016/j.fpsl.2024.101371
Maryam Zabihzadeh Khajavi , Anton Nikiforov , Rino Morent , Frank Devlieghere , Peter Ragaert , Nathalie De Geyter
Currently, there is a rising interest in the advancement of antibacterial polymer-based food packaging materials, with the goal of enhancing the longevity of packaged food items. The industry is actively seeking environmentally friendly and straightforward techniques for creating the necessary polymeric films with advanced functionality. In line with this, the current study is centered on the fabrication of antibacterial PEG-like coatings that are enriched with nitrogen-containing groups. This is achieved through an aerosol-assisted atmospheric pressure plasma polymerization technique using tri(ethylene glycol) divinyl ether as precursor. To attain this, nozzles with various geometries were employed at the periphery of the plasma head. This nozzle arrangement was instrumental in altering the deposition process and controlling the duration for which the monomer remains within the plasma. As a result, the incorporation of nitrogen-containing functional groups could be achieved directly during PEG plasma polymerization. The findings clearly demonstrate that the use of nozzles exerts a critical influence in shaping the physicochemical properties of the deposited PEG-like coatings. This influence arises from alterations in gas dynamics and residence time of monomer in plasma. By optimizing the monomer residence time, it becomes possible to produce smooth and conformal coatings that exhibit high hydrophilicity, retain PEG functionality, and contain nitrogen-containing functional groups. These latter coatings have demonstrated remarkable antimicrobial activity against E. coli (resulting in a 4.8 log reduction) and S. aureus (with a 2.1 log reduction), primarily due to the existence of nitrogen-rich functionalities on the coating surface. Plasma-polymerized PEG coatings with nitrogen-rich functionalities show promise as effective antimicrobial films for food packaging applications.
{"title":"Sustainable plasma-polymerized poly(ethylene glycol)-like coatings with nitrogen-rich functionalities for antibacterial food packaging applications","authors":"Maryam Zabihzadeh Khajavi , Anton Nikiforov , Rino Morent , Frank Devlieghere , Peter Ragaert , Nathalie De Geyter","doi":"10.1016/j.fpsl.2024.101371","DOIUrl":"10.1016/j.fpsl.2024.101371","url":null,"abstract":"<div><div>Currently, there is a rising interest in the advancement of antibacterial polymer-based food packaging materials, with the goal of enhancing the longevity of packaged food items. The industry is actively seeking environmentally friendly and straightforward techniques for creating the necessary polymeric films with advanced functionality. In line with this, the current study is centered on the fabrication of antibacterial PEG-like coatings that are enriched with nitrogen-containing groups. This is achieved through an aerosol-assisted atmospheric pressure plasma polymerization technique using tri(ethylene glycol) divinyl ether as precursor. To attain this, nozzles with various geometries were employed at the periphery of the plasma head. This nozzle arrangement was instrumental in altering the deposition process and controlling the duration for which the monomer remains within the plasma. As a result, the incorporation of nitrogen-containing functional groups could be achieved directly during PEG plasma polymerization. The findings clearly demonstrate that the use of nozzles exerts a critical influence in shaping the physicochemical properties of the deposited PEG-like coatings. This influence arises from alterations in gas dynamics and residence time of monomer in plasma. By optimizing the monomer residence time, it becomes possible to produce smooth and conformal coatings that exhibit high hydrophilicity, retain PEG functionality, and contain nitrogen-containing functional groups. These latter coatings have demonstrated remarkable antimicrobial activity against <em>E. coli</em> (resulting in a 4.8 log reduction) and <em>S. aureus</em> (with a 2.1 log reduction), primarily due to the existence of nitrogen-rich functionalities on the coating surface. Plasma-polymerized PEG coatings with nitrogen-rich functionalities show promise as effective antimicrobial films for food packaging applications.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"46 ","pages":"Article 101371"},"PeriodicalIF":8.5,"publicationDate":"2024-10-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142532410","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}
Pub Date : 2024-10-19DOI: 10.1016/j.fpsl.2024.101367
María Ureña , Julie Chanut , Vincent Bottreau , Jean-Pierre Bellat , Régis D. Gougeon , Aurélie Lagorce , Thomas Karbowiak
Archaeological findings indicate that waxes and resins have been used for millennia as sealants to preserve bottled wine. Their use is largely linked to the belief that they limit the exposure of wine to oxygen. However, despite this historical use, the exact role of waxes and resins in limiting oxygen transfer has rarely been studied and even less so considering their ability to serve as overcapping materials to protect food and beverages. Hence, the present work investigated the effect of the presence of waxes/resins as overcapping materials and their impact on oxygen transfer through bottles corked with cork-based stoppers over a 1-year period of storage. The results demonstrated that waxes and resins have oxygen barrier properties which differ according to their chemical composition. For their application as overcapping materials, whatever the type of stopper considered, if the stopper has a lower permeability to oxygen than the wax and a surface treatment that effectively limits the transfer at the glass/cork interface, the wax will play a more aesthetic than functional role.
{"title":"Wine bottle overcapping wax: An aesthetic or functional element?","authors":"María Ureña , Julie Chanut , Vincent Bottreau , Jean-Pierre Bellat , Régis D. Gougeon , Aurélie Lagorce , Thomas Karbowiak","doi":"10.1016/j.fpsl.2024.101367","DOIUrl":"10.1016/j.fpsl.2024.101367","url":null,"abstract":"<div><div>Archaeological findings indicate that waxes and resins have been used for millennia as sealants to preserve bottled wine. Their use is largely linked to the belief that they limit the exposure of wine to oxygen. However, despite this historical use, the exact role of waxes and resins in limiting oxygen transfer has rarely been studied and even less so considering their ability to serve as overcapping materials to protect food and beverages. Hence, the present work investigated the effect of the presence of waxes/resins as overcapping materials and their impact on oxygen transfer through bottles corked with cork-based stoppers over a 1-year period of storage. The results demonstrated that waxes and resins have oxygen barrier properties which differ according to their chemical composition. For their application as overcapping materials, whatever the type of stopper considered, if the stopper has a lower permeability to oxygen than the wax and a surface treatment that effectively limits the transfer at the glass/cork interface, the wax will play a more aesthetic than functional role.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"46 ","pages":"Article 101367"},"PeriodicalIF":8.5,"publicationDate":"2024-10-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142532409","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}
Pub Date : 2024-10-17DOI: 10.1016/j.fpsl.2024.101370
Shuva Bhowmik , Dominic Agyei , Azam Ali
Food quality and freshness deterioration are global concerns during the packaging, distribution, and storage of perishable food items such as fish, meat, seafood, milk, fruits, and vegetables. Using smart packaging films to monitor food freshness biomarkers in real time can assist customers in making purchasing decisions. Recently, interest has risen in using smart chitosan films in intelligent packaging technologies to monitor food quality and safety. This review provides a thorough analysis of the mechanisms underlying the monitoring of food freshness biomarkers, the production of smart chitosan film, the integration of sense-active compounds, the biodegradation patterns, cytotoxicity and safety concerns, and the significant challenges to sustainable implementation. Several sense-active compounds from plant extracts, including anthocyanins, alizarin, betalains, and curcumin, have been employed to fabricate smart chitosan films. The most common freshness biomarkers: ammonia, pH, total volatile basic nitrogen (TVBN), and thiobarbituric acid reactive substances (TBARS), are considered for assessing fish, meat, and milk quality using smart chitosan films. However, the responsive nature of the film to different freshness biomarkers depends on the sources and type of sense-active compounds incorporated in the film. Therefore, further research on smart chitosan films and their combination with other sense-active compounds or a combination of existing sense-active compounds at different concentrations is needed for sustainable application in the intelligent food packaging industry.
{"title":"Smart chitosan films as intelligent food packaging: An approach to monitoring food freshness and biomarkers","authors":"Shuva Bhowmik , Dominic Agyei , Azam Ali","doi":"10.1016/j.fpsl.2024.101370","DOIUrl":"10.1016/j.fpsl.2024.101370","url":null,"abstract":"<div><div>Food quality and freshness deterioration are global concerns during the packaging, distribution, and storage of perishable food items such as fish, meat, seafood, milk, fruits, and vegetables. Using smart packaging films to monitor food freshness biomarkers in real time can assist customers in making purchasing decisions. Recently, interest has risen in using smart chitosan films in intelligent packaging technologies to monitor food quality and safety. This review provides a thorough analysis of the mechanisms underlying the monitoring of food freshness biomarkers, the production of smart chitosan film, the integration of sense-active compounds, the biodegradation patterns, cytotoxicity and safety concerns, and the significant challenges to sustainable implementation. Several sense-active compounds from plant extracts, including anthocyanins, alizarin, betalains, and curcumin, have been employed to fabricate smart chitosan films. The most common freshness biomarkers: ammonia, pH, total volatile basic nitrogen (TVBN), and thiobarbituric acid reactive substances (TBARS), are considered for assessing fish, meat, and milk quality using smart chitosan films. However, the responsive nature of the film to different freshness biomarkers depends on the sources and type of sense-active compounds incorporated in the film. Therefore, further research on smart chitosan films and their combination with other sense-active compounds or a combination of existing sense-active compounds at different concentrations is needed for sustainable application in the intelligent food packaging industry.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"46 ","pages":"Article 101370"},"PeriodicalIF":8.5,"publicationDate":"2024-10-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142445589","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}
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