Food Packaging and Shelf Life最新文献

英文中文

Optimization of glycerol and cellulose nanofiber concentrations in Opuntia ficus-indica mucilage films functionalized with pomegranate peel extract for postharvest preservation of banana

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.2024.101428

Mawande Hugh Shinga , Tafadzwa Kaseke , Trust Mukudzei Pfukwa , Olaniyi Amos Fawole

A response surface methodology (RSM) based on a central composite design (CCD) approach was employed to optimize the concentration of glycerol and cellulose nanofiber (CNF) in Opuntia ficus-indica mucilage (3 % OFIM) functionalized with pomegranate peel extract (1 % PPE), aiming to enhance the preservation efficacy of banana fruit. The concentration ranges of glycerol (0.034–1.166 %) and CNF (0.0034–0.1166 %) generated from the experimental design were then used to formulate the composite edible films with the aim of enhancing their barrier and mechanical properties. The responses of the developed films were puncture force, water vapor transmission rate (WVTR), and inhibition against Botrytis sp. Numerical optimization established 0.252 % of glycerol and 0.02 % of CNF with estimated WVTR, Botrytis sp. inhibition, and puncture force of 9.73 g m⁻²/d, 27.27 mm, and 13.41 N, respectively. Subsequently, the optimized and validated concentrations of glycerol and CNF were used in the formulation of OFIM and the PPE-based film that was applied to banana fruit. The banana fruit were stored at 25 ± 2 °C for 10 d, and parameters including fruit weight loss, decay incidence, firmness, peel-WVTR, respiration rate, ethylene production and fatty acid compositions were assessed. The optimized formulation significantly (p < 0.001) reduced weight loss, decay incidence, firmness loss, peel-WVTR, respiration rate and ethylene production of the bananas throughout the 10 d postharvest storage. Scanning electron microscopy (SEM) images corresponded with the results observed regarding weight loss and peel-WVTR. The findings indicate that the optimal formulation developed in the present study enhanced the quality of bananas during storage.

{"title":"Optimization of glycerol and cellulose nanofiber concentrations in Opuntia ficus-indica mucilage films functionalized with pomegranate peel extract for postharvest preservation of banana","authors":"Mawande Hugh Shinga , Tafadzwa Kaseke , Trust Mukudzei Pfukwa , Olaniyi Amos Fawole","doi":"10.1016/j.fpsl.2024.101428","DOIUrl":"10.1016/j.fpsl.2024.101428","url":null,"abstract":"<div><div>A response surface methodology (RSM) based on a central composite design (CCD) approach was employed to optimize the concentration of glycerol and cellulose nanofiber (CNF) in Opuntia ficus-indica mucilage (3 % OFIM) functionalized with pomegranate peel extract (1 % PPE), aiming to enhance the preservation efficacy of banana fruit. The concentration ranges of glycerol (0.034–1.166 %) and CNF (0.0034–0.1166 %) generated from the experimental design were then used to formulate the composite edible films with the aim of enhancing their barrier and mechanical properties. The responses of the developed films were puncture force, water vapor transmission rate (WVTR), and inhibition against <em>Botrytis</em> sp. Numerical optimization established 0.252 % of glycerol and 0.02 % of CNF with estimated WVTR, <em>Botrytis</em> sp. inhibition, and puncture force of 9.73 g m<sup>−2</sup>/d, 27.27 mm, and 13.41 N, respectively. Subsequently, the optimized and validated concentrations of glycerol and CNF were used in the formulation of OFIM and the PPE-based film that was applied to banana fruit. The banana fruit were stored at 25 ± 2 °C for 10 d, and parameters including fruit weight loss, decay incidence, firmness, peel-WVTR, respiration rate, ethylene production and fatty acid compositions were assessed. The optimized formulation significantly (p < 0.001) reduced weight loss, decay incidence, firmness loss, peel-WVTR, respiration rate and ethylene production of the bananas throughout the 10 d postharvest storage. Scanning electron microscopy (SEM) images corresponded with the results observed regarding weight loss and peel-WVTR. The findings indicate that the optimal formulation developed in the present study enhanced the quality of bananas during storage.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"47 ","pages":"Article 101428"},"PeriodicalIF":8.5,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143094513","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

Faba bean protein reduces lipid oxidation and changes physicochemical quality traits of hybrid beef burgers stored in high oxygen, and high nitrogen, modified atmosphere 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.2024.101429

Xinyu Miao , Melindee Hastie , Minh Ha , Phyllis J. Shand , Robyn D. Warner

Oxidation during retail display of meat products in different packaging systems impacts shelf-life and quality. Faba bean protein isolate (FPI, a plant-based protein) can partially replace meat in formulation of hybrid meat products. This study aims to determine the effect of ingredients including FPI (0, 7.5, 15 %) and transglutaminase (TG, 0, 0.5 %), oxygen (O₂)- vs nitrogen (N₂)-based modified atmosphere packaging (MAP) and storage time (0, 5, 10, 15 days) on the physicochemical properties, lipid oxidation, colour, and texture profile of hybrid burgers. Beef, and hybrid-burgers, became harder, springier and chewier in O₂- and N₂-MAP. O₂-MAP had more influence on the texture of beef-burgers, relative to the hybrid-burgers. Hybrid-burgers showed lower lipid oxidation on day 0 than beef-burgers when fat content was similar, and had lower oxidation under high O₂-MAP. TG helped to reduce moisture loss during display of hybrid burgers. All burgers became less light, red and more yellow in high O₂-MAP during display.

{"title":"Faba bean protein reduces lipid oxidation and changes physicochemical quality traits of hybrid beef burgers stored in high oxygen, and high nitrogen, modified atmosphere packaging","authors":"Xinyu Miao , Melindee Hastie , Minh Ha , Phyllis J. Shand , Robyn D. Warner","doi":"10.1016/j.fpsl.2024.101429","DOIUrl":"10.1016/j.fpsl.2024.101429","url":null,"abstract":"<div><div>Oxidation during retail display of meat products in different packaging systems impacts shelf-life and quality. Faba bean protein isolate (FPI, a plant-based protein) can partially replace meat in formulation of hybrid meat products. This study aims to determine the effect of ingredients including FPI (0, 7.5, 15 %) and transglutaminase (TG, 0, 0.5 %), oxygen (O<sub>2</sub>)- vs nitrogen (N<sub>2</sub>)-based modified atmosphere packaging (MAP) and storage time (0, 5, 10, 15 days) on the physicochemical properties, lipid oxidation, colour, and texture profile of hybrid burgers. Beef, and hybrid-burgers, became harder, springier and chewier in O<sub>2</sub>- and N<sub>2</sub>-MAP. O<sub>2</sub>-MAP had more influence on the texture of beef-burgers, relative to the hybrid-burgers. Hybrid-burgers showed lower lipid oxidation on day 0 than beef-burgers when fat content was similar, and had lower oxidation under high O<sub>2</sub>-MAP. TG helped to reduce moisture loss during display of hybrid burgers. All burgers became less light, red and more yellow in high O<sub>2</sub>-MAP during display.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"47 ","pages":"Article 101429"},"PeriodicalIF":8.5,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143094515","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 the antimicrobial potential of tea tree oil Pickering emulsions stabilized by soy protein isolate-xanthan gum composite and their application performance in Solenocera crassicornis 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.2025.101437

Kai Xie , Yan Zheng , Jiajie Hu , Jing Chen , Yuexiang Zhan , Hangxin Zhu , Bin Zhang , Shanggui Deng , Hongli Yang

The food industry has witnessed an urgent demand for natural preservation methods, particularly with respect to the aggravating microbial contamination situation in aquatic products. In this study, Tea tree oil (TTO) was encapsulated by employing a soy protein isolate (SPI) and xanthan gum (XG) composite as an emulsifying carrier, generating Pickering emulsions (PE) with high stability and potent antimicrobial activity. The emulsion demonstrated optimal stability at an XG concentration of 0.8 wt%, with an enhanced stability of the SPI-XG gel network. PE showed significant antimicrobial activity against bacterial biofilm and cell viability, surpassing that of the essential oil solution (EOS), indicating emulsification could boost antimicrobial efficacy of TTO. Treatment with PE disrupted cell membrane structure, causing leakage of nucleic acids and proteins, and inhibited biofilm formation. The preservation trial suggested that PE could extend the shelf life of red shrimp (Solenocera crassicornis) by 4 d, highlighting its potential in the food preservation industry.

{"title":"Evaluation of the antimicrobial potential of tea tree oil Pickering emulsions stabilized by soy protein isolate-xanthan gum composite and their application performance in Solenocera crassicornis preservation","authors":"Kai Xie , Yan Zheng , Jiajie Hu , Jing Chen , Yuexiang Zhan , Hangxin Zhu , Bin Zhang , Shanggui Deng , Hongli Yang","doi":"10.1016/j.fpsl.2025.101437","DOIUrl":"10.1016/j.fpsl.2025.101437","url":null,"abstract":"<div><div>The food industry has witnessed an urgent demand for natural preservation methods, particularly with respect to the aggravating microbial contamination situation in aquatic products. In this study, Tea tree oil (TTO) was encapsulated by employing a soy protein isolate (SPI) and xanthan gum (XG) composite as an emulsifying carrier, generating Pickering emulsions (PE) with high stability and potent antimicrobial activity. The emulsion demonstrated optimal stability at an XG concentration of 0.8 wt%, with an enhanced stability of the SPI-XG gel network. PE showed significant antimicrobial activity against bacterial biofilm and cell viability, surpassing that of the essential oil solution (EOS), indicating emulsification could boost antimicrobial efficacy of TTO. Treatment with PE disrupted cell membrane structure, causing leakage of nucleic acids and proteins, and inhibited biofilm formation. The preservation trial suggested that PE could extend the shelf life of red shrimp (<em>Solenocera crassicornis</em>) by 4 d, highlighting its potential in the food preservation industry.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"47 ","pages":"Article 101437"},"PeriodicalIF":8.5,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143104323","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, vapor release behavior, vapor bio-functional performance and application of UV-responded modified polyvinyl alcohol bio-active films loaded with oregano essential oil microcapsules

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.2024.101422

Lina Xu , Xinglian Xu , Yayan Mao , Yujuan Xu , Mingyuan Huang

In the present study, UV-responded polyvinyl alcohol (PVA) bio-active films incorporated with oregano essential oil (OEO) microcapsules were constructed, and microcapsules changed the properties of films, including mechanical properties, optical properties, moisture sorption/desorption isotherm, morphology and thermal stability. UV irradiation enhanced the vapor release behavior and vapor antimicrobial activities, and carvacrol was the main volatile component, with the kinetics following Fick's second law and first-order kinetic model (R²=0.8957–0.9565). The vapor antimicrobial evaluation confirmed that UV-triggered films destroyed the cell integrity by changing the secondary and tertiary structures of protein owing to the dual effects of OEO and UV light, resulting in a remarkable antibacterial efficacy against Escherichia coli and Staphylococcus aureus through vapor diffusion. Ultimately, chicken breasts in UV-responded bio-active film systems exhibited an extended shelf life for least 2 days, underscoring their potential as a viable and promising packaging for food preservation.

{"title":"Characterization, vapor release behavior, vapor bio-functional performance and application of UV-responded modified polyvinyl alcohol bio-active films loaded with oregano essential oil microcapsules","authors":"Lina Xu , Xinglian Xu , Yayan Mao , Yujuan Xu , Mingyuan Huang","doi":"10.1016/j.fpsl.2024.101422","DOIUrl":"10.1016/j.fpsl.2024.101422","url":null,"abstract":"<div><div>In the present study, UV-responded polyvinyl alcohol (PVA) bio-active films incorporated with oregano essential oil (OEO) microcapsules were constructed, and microcapsules changed the properties of films, including mechanical properties, optical properties, moisture sorption/desorption isotherm, morphology and thermal stability. UV irradiation enhanced the vapor release behavior and vapor antimicrobial activities, and carvacrol was the main volatile component, with the kinetics following Fick's second law and first-order kinetic model (R<sup>2</sup>=0.8957–0.9565). The vapor antimicrobial evaluation confirmed that UV-triggered films destroyed the cell integrity by changing the secondary and tertiary structures of protein owing to the dual effects of OEO and UV light, resulting in a remarkable antibacterial efficacy against <em>Escherichia coli</em> and <em>Staphylococcus aureus</em> through vapor diffusion. Ultimately, chicken breasts in UV-responded bio-active film systems exhibited an extended shelf life for least 2 days, underscoring their potential as a viable and promising packaging for food preservation.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"47 ","pages":"Article 101422"},"PeriodicalIF":8.5,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143104364","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

Kraftliner paper coated with cationic starch/glycerol and poly(vinyl alcohol) blends to generate water vapor and O2 barriers

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.2025.101435

Allan de Amorim dos Santos , Lays Camila Matos , Alisson Farley Soares Durães , Maressa Carvalho Mendonça , Marcelo Coelho dos Santos Muguet , Renato Augusto Pereira Damásio , Anand Ramesh Sanadi , Gustavo Henrique Denzin Tonoli

This work aimed to evaluate blend formulations with cationic starch/glycerol and poly(vinyl alcohol) for applications as a kraftliner paper coating. Blends of both polymers in 5 different proportions were tested in formulations. Uncoated kraftliner paper and double wet-and-dry paper were used as controls. The formulations were applied in two layers of 15.0 ± 0.5 g/m² on 86 ± 1 g/m² paper with a coating machine. Suspension characterization and the physical properties of the coated papers were evaluated, as well as the barrier to water, water vapor, oxygen, and oil/grease, scanning electron microscopy, and Fourier transform infrared spectroscopy following standard methods. The papers coated with cationic starch showed low water resistance. However, the blends formed with poly(vinyl alcohol) presented oxygen and water vapor barriers, reaching values lower than 10 cm³ (STP)/(m².day) and 586 ± 23 g/m².day, respectively. Combining materials can improve the barrier properties of coated papers to create biodegradable and renewable formulations, promoting sustainable packaging.

{"title":"Kraftliner paper coated with cationic starch/glycerol and poly(vinyl alcohol) blends to generate water vapor and O2 barriers","authors":"Allan de Amorim dos Santos , Lays Camila Matos , Alisson Farley Soares Durães , Maressa Carvalho Mendonça , Marcelo Coelho dos Santos Muguet , Renato Augusto Pereira Damásio , Anand Ramesh Sanadi , Gustavo Henrique Denzin Tonoli","doi":"10.1016/j.fpsl.2025.101435","DOIUrl":"10.1016/j.fpsl.2025.101435","url":null,"abstract":"<div><div>This work aimed to evaluate blend formulations with cationic starch/glycerol and poly(vinyl alcohol) for applications as a kraftliner paper coating. Blends of both polymers in 5 different proportions were tested in formulations. Uncoated kraftliner paper and double wet-and-dry paper were used as controls. The formulations were applied in two layers of 15.0 ± 0.5 g/m² on 86 ± 1 g/m² paper with a coating machine. Suspension characterization and the physical properties of the coated papers were evaluated, as well as the barrier to water, water vapor, oxygen, and oil/grease, scanning electron microscopy, and Fourier transform infrared spectroscopy following standard methods. The papers coated with cationic starch showed low water resistance. However, the blends formed with poly(vinyl alcohol) presented oxygen and water vapor barriers, reaching values lower than 10 cm³ (STP)/(m².day) and 586 ± 23 g/m².day, respectively. Combining materials can improve the barrier properties of coated papers to create biodegradable and renewable formulations, promoting sustainable packaging.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"47 ","pages":"Article 101435"},"PeriodicalIF":8.5,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143094516","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

Novel biodegradable polyamide 4/chitosan casing films for enhanced fermented sausage 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.2025.101444

Dongqing Guan , Xue Yang , Jiamian Tao , Fangke Zhan , Yongjun Qiu , Jiayang Jin , Liming Zhao

The packaging of fermented sausages presents significant challenges due to stringent requirements for processing and storage. This study introduces and assesses a novel biodegradable casing developed from polyamide 4 (PA4) and chitosan (CS) for improving the packaging of fermented sausages. The tensile strength (TS), elongation at break (Eb), and water vapor permeability (WVP) of the PA4/CS casing film were found to be 60.83 ± 0.70 MPa, 96.11 % ± 5.11 %, and (6.60 ± 0.30)× 10⁻¹¹ g·m/(m²·s·Pa), respectively. Additionally, PA4/CS casings are less affected by the manufacturing conditions of fermented sausages and are able to maintain their morphology, structure, and mechanical properties. By day 7 of production, the pH and weight loss rates for the PA4/CS casing group stood at 5.03 and 35 %, respectively. Compared to commercial nylon casings, PA4/CS casings effectively promote the loss of moisture from fermented sausages, preserve the textural and color properties of sausages, and promote the growth of fermented microorganisms. The findings from this study underscore the potential of PA4/CS casings to revolutionize fermented sausage production, offering a viable and environmentally friendly alternative to traditional materials.

{"title":"Novel biodegradable polyamide 4/chitosan casing films for enhanced fermented sausage packaging","authors":"Dongqing Guan , Xue Yang , Jiamian Tao , Fangke Zhan , Yongjun Qiu , Jiayang Jin , Liming Zhao","doi":"10.1016/j.fpsl.2025.101444","DOIUrl":"10.1016/j.fpsl.2025.101444","url":null,"abstract":"<div><div>The packaging of fermented sausages presents significant challenges due to stringent requirements for processing and storage. This study introduces and assesses a novel biodegradable casing developed from polyamide 4 (PA4) and chitosan (CS) for improving the packaging of fermented sausages. The tensile strength (TS), elongation at break (Eb), and water vapor permeability (WVP) of the PA4/CS casing film were found to be 60.83 ± 0.70 MPa, 96.11 % ± 5.11 %, and (6.60 ± 0.30)× 10<sup>−11</sup> g·m/(m<sup>2</sup>·s·Pa), respectively. Additionally, PA4/CS casings are less affected by the manufacturing conditions of fermented sausages and are able to maintain their morphology, structure, and mechanical properties. By day 7 of production, the pH and weight loss rates for the PA4/CS casing group stood at 5.03 and 35 %, respectively. Compared to commercial nylon casings, PA4/CS casings effectively promote the loss of moisture from fermented sausages, preserve the textural and color properties of sausages, and promote the growth of fermented microorganisms. The findings from this study underscore the potential of PA4/CS casings to revolutionize fermented sausage production, offering a viable and environmentally friendly alternative to traditional materials.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"47 ","pages":"Article 101444"},"PeriodicalIF":8.5,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143095279","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

Antimicrobial packaging activity enhancement by lemon essential oil pickering emulsion stabilized with nanocellulose microgel particles

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.2025.101439

Feng Cai , Zhengyin Duan , Dehai Yu , Zhaoping Song , Peng Lu

The incorporation of lemon essential oil (LEO) into cellulose nanofibrils (CNF) shows great promise in the field of sustainable antimicrobial packaging, but is challenged by poor water dispersibility of LEO and the low retention within the film. In this study, nanocellulose microgel (MG) was designed as particle stabilizers for emulsifying LEO and highly stable high internal phase Pickering emulsions (HIPE) were successfully fabricated. MG particles were constructed through chemical bonding of polyethyleneimine onto 2,2,6,6-tetramethylpiperidinyl-1-oxide (TEMPO)-oxidized nanocellulose, characterized with excellent interfacial wetting properties (reduction of oil-water interfacial tension from 11.36 to 7.84 mN/m) and antimicrobial activity (the MIC for Listeria monocytogenes was 125 μL/mL). The HIPE was obtained by dispersing LEO into MG water dispersion (0.5 wt%). The HIPE with LEO fraction as high as 75 % maintained stability within pH 5 to pH 9 without phase separation after 6 days. Films cast from HIPE and CNF blends have excellent integrity and high LEO content (38.94 %). When HIPE was added at 9.6 wt%, LEO was effectively encapsulated by CNF and MG, embedded in the film with high retention, and exhibited significant antibacterial effects against Listeria monocytogenes, antibacterial rate up to 100 %. This work, based on MG, achieves high internal phase emulsification of LEO and enhanced retention within the film, providing a novel perspective and strategy for efficient encapsulation of essential oils and their economical application in antimicrobial packaging.

{"title":"Antimicrobial packaging activity enhancement by lemon essential oil pickering emulsion stabilized with nanocellulose microgel particles","authors":"Feng Cai , Zhengyin Duan , Dehai Yu , Zhaoping Song , Peng Lu","doi":"10.1016/j.fpsl.2025.101439","DOIUrl":"10.1016/j.fpsl.2025.101439","url":null,"abstract":"<div><div>The incorporation of lemon essential oil (LEO) into cellulose nanofibrils (CNF) shows great promise in the field of sustainable antimicrobial packaging, but is challenged by poor water dispersibility of LEO and the low retention within the film. In this study, nanocellulose microgel (MG) was designed as particle stabilizers for emulsifying LEO and highly stable high internal phase Pickering emulsions (HIPE) were successfully fabricated. MG particles were constructed through chemical bonding of polyethyleneimine onto 2,2,6,6-tetramethylpiperidinyl-1-oxide (TEMPO)-oxidized nanocellulose, characterized with excellent interfacial wetting properties (reduction of oil-water interfacial tension from 11.36 to 7.84 mN/m) and antimicrobial activity (the MIC for <em>Listeria monocytogenes</em> was 125 μL/mL). The HIPE was obtained by dispersing LEO into MG water dispersion (0.5 wt%). The HIPE with LEO fraction as high as 75 % maintained stability within pH 5 to pH 9 without phase separation after 6 days. Films cast from HIPE and CNF blends have excellent integrity and high LEO content (38.94 %). When HIPE was added at 9.6 wt%, LEO was effectively encapsulated by CNF and MG, embedded in the film with high retention, and exhibited significant antibacterial effects against <em>Listeria monocytogenes</em>, antibacterial rate up to 100 %. This work, based on MG, achieves high internal phase emulsification of LEO and enhanced retention within the film, providing a novel perspective and strategy for efficient encapsulation of essential oils and their economical application in antimicrobial packaging.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"47 ","pages":"Article 101439"},"PeriodicalIF":8.5,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143095281","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

Self-enhancement of food packaging film based on regulable microstructure evolution via circumfluent synergistic blow molding

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.2024.101412

Senhao Zhang , Tianyuan Gao , Zexiang Xie , Shuaishuai Zhou , Cong Fang , Zhikun Gao , Haowei Jiang , Jin-Ping Qu

Blow molding has been prevalently utilized in manufacturing food packaging films for decades, owing to its commendable efficiency and cost-effectiveness. However, the low crystallinity and small crystallite size of blown film, induced by supercooling process, commonly circumvent their performance in applications such as food preservation. Herein, a novel circumfluent synergistic blow molding (CSBM) has been employed, where the synergistic effect of circumfluent could generate intersecting oriented microstructure and promote crystalline growth based on flow-induced crystallization. It has been proved that the intersecting oriented microstructure can significantly self-enhancing barrier performance of blown films, of which oxygen transmission coefficient (2.0 ×10⁻¹³ cm³×cm/(cm²×s × Pa)) and water vapor transmission rate (3.42 ×10⁻¹³ mL/m²·24 h) are 31 % and 53 %, respectively, lower than that of commercial cling film. Additionally, CSBM has merits on enhancing the homogeneity of mechanical properties in vertical and horizontal direction of blown films, which is benefit for long-term applications of food packaging films. For food preservation applications, it validates that the intersecting oriented microstructure greatly extending food shelf life, delaying browning and dehydration of fruits, and hindering food rot. Hence, this work provides a new strategy for the development of blown film in applications of food packaging.

{"title":"Self-enhancement of food packaging film based on regulable microstructure evolution via circumfluent synergistic blow molding","authors":"Senhao Zhang , Tianyuan Gao , Zexiang Xie , Shuaishuai Zhou , Cong Fang , Zhikun Gao , Haowei Jiang , Jin-Ping Qu","doi":"10.1016/j.fpsl.2024.101412","DOIUrl":"10.1016/j.fpsl.2024.101412","url":null,"abstract":"<div><div>Blow molding has been prevalently utilized in manufacturing food packaging films for decades, owing to its commendable efficiency and cost-effectiveness. However, the low crystallinity and small crystallite size of blown film, induced by supercooling process, commonly circumvent their performance in applications such as food preservation. Herein, a novel circumfluent synergistic blow molding (CSBM) has been employed, where the synergistic effect of circumfluent could generate intersecting oriented microstructure and promote crystalline growth based on flow-induced crystallization. It has been proved that the intersecting oriented microstructure can significantly self-enhancing barrier performance of blown films, of which oxygen transmission coefficient (2.0 ×10<sup>−13</sup> cm<sup>3</sup>×cm/(cm<sup>2</sup>×s × Pa)) and water vapor transmission rate (3.42 ×10<sup>−13</sup> mL/m<sup>2</sup>·24 h) are 31 % and 53 %, respectively, lower than that of commercial cling film. Additionally, CSBM has merits on enhancing the homogeneity of mechanical properties in vertical and horizontal direction of blown films, which is benefit for long-term applications of food packaging films. For food preservation applications, it validates that the intersecting oriented microstructure greatly extending food shelf life, delaying browning and dehydration of fruits, and hindering food rot. Hence, this work provides a new strategy for the development of blown film in applications of food packaging.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"47 ","pages":"Article 101412"},"PeriodicalIF":8.5,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143104320","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

Intelligent carrageenan-based composite films containing color indicator-loaded nanoparticles for monitoring fish 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.2024.101420

Yahong Han , Mingrui Zhou , Jiajie Deng , Cheng Cheng , Zihan Xu , Wenfu Hou , Yang Yi , David Julian McClements , Shuai Chen

Recently, intelligent packaging integrated with natural colorants has garnered interest for its capability to assess the freshness of stored food and delay its spoilage. However, the poor dispersibility and stability of natural pigments limit their application. This study addresses these issues by encapsulating natural pigments in core-shell protein-polysaccharide nanoparticles to enhance their stability and dispersibility. Using curcumin and anthocyanin as examples, pigment-loaded nanoparticles were synthesized using antisolvent precipitation to create zein particles, which were then coated with chondroitin sulfate through electrostatic layer-by-layer deposition. This method produced spherical anionic nanoparticles with high encapsulation efficiency (Curcumin: 91.93 %, Anthocyanin: 85.85 %). These nanoparticles were incorporated into carrageenan-based composite films, which acted as freshness indicators and preservatives. The films' color shifted from green-brown (L=33.47, a=9.46, b=11.09) to red-brown (L=22.80, a=13.83, b=2.11) with increasing nanoparticle concentration (from 20 % to 40 % w/v), and their uniform microstructure demonstrated good compatibility with the biopolymer matrix. The films were tested as freshness indicators and preservatives for packaged fish, showing improved freshness detection and preservation effectiveness with higher nanoparticle content. These biodegradable materials are expected to be intelligent packaging solutions for the food sector.

{"title":"Intelligent carrageenan-based composite films containing color indicator-loaded nanoparticles for monitoring fish freshness","authors":"Yahong Han , Mingrui Zhou , Jiajie Deng , Cheng Cheng , Zihan Xu , Wenfu Hou , Yang Yi , David Julian McClements , Shuai Chen","doi":"10.1016/j.fpsl.2024.101420","DOIUrl":"10.1016/j.fpsl.2024.101420","url":null,"abstract":"<div><div>Recently, intelligent packaging integrated with natural colorants has garnered interest for its capability to assess the freshness of stored food and delay its spoilage. However, the poor dispersibility and stability of natural pigments limit their application. This study addresses these issues by encapsulating natural pigments in core-shell protein-polysaccharide nanoparticles to enhance their stability and dispersibility. Using curcumin and anthocyanin as examples, pigment-loaded nanoparticles were synthesized using antisolvent precipitation to create zein particles, which were then coated with chondroitin sulfate through electrostatic layer-by-layer deposition. This method produced spherical anionic nanoparticles with high encapsulation efficiency (Curcumin: 91.93 %, Anthocyanin: 85.85 %). These nanoparticles were incorporated into carrageenan-based composite films, which acted as freshness indicators and preservatives. The films' color shifted from green-brown (<em>L</em>=33.47, <em>a</em>=9.46, <em>b</em>=11.09) to red-brown (<em>L</em>=22.80, <em>a</em>=13.83, <em>b</em>=2.11) with increasing nanoparticle concentration (from 20 % to 40 % w/v), and their uniform microstructure demonstrated good compatibility with the biopolymer matrix. The films were tested as freshness indicators and preservatives for packaged fish, showing improved freshness detection and preservation effectiveness with higher nanoparticle content. These biodegradable materials are expected to be intelligent packaging solutions for the food sector.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"47 ","pages":"Article 101420"},"PeriodicalIF":8.5,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143104321","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

Functional edible coating based on carbon dots and gelatin/cellulose nanofibers for fresh egg 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.2024.101430

Sai Kumar Tammina , Ruchir Priyadarshi , Jeyakumar Saranya Packialakshmi , Jong-Whan Rhim

A nanocomposite formulation based on cellulose nanofibers (CNF)/gelatin(G) blend was developed and added with various concentrations of nitrogen-functionalized carbon dots (NCD) to use as antibacterial coatings for shell eggs. The physicochemical and functional properties of the films were analyzed, and it was found that NCD enhanced the flexibility of the nanocomposite films by forming strong hydrogen bonds due to the surface functional groups. Although the addition of NCD decreased the water vapor barrier properties, the UV-blocking ability of the films was significantly enhanced, achieving more than 90 % UV-blocking effect with minimal effect on film transparency. The nanocomposite films C/G/NCD (Cellulose Nanofibers/Gelatin/NCD) were loaded with different percentages of NCD such as 1,2,3 and 5 %. Among them C/G/NCD^5 % exhibited strong antibacterial and antioxidant activities, eradicating 100 % of Staphylococcus aureus and Salmonella enterica within 12 h and exhibited excellent free radical scavenging properties. When coated on raw eggs, the C/G/NCD^5 % formulation effectively prevented Salmonella contamination and inhibited further bacterial growth during storage. Our results suggest that the NCD-enhanced CNF/gelatin nanocomposite coating has significant potential as an antimicrobial agent, providing a promising solution for extending the shelf life of eggs and reducing the risk of Salmonella contamination during storage.

{"title":"Functional edible coating based on carbon dots and gelatin/cellulose nanofibers for fresh egg preservation","authors":"Sai Kumar Tammina , Ruchir Priyadarshi , Jeyakumar Saranya Packialakshmi , Jong-Whan Rhim","doi":"10.1016/j.fpsl.2024.101430","DOIUrl":"10.1016/j.fpsl.2024.101430","url":null,"abstract":"<div><div>A nanocomposite formulation based on cellulose nanofibers (CNF)/gelatin(G) blend was developed and added with various concentrations of nitrogen-functionalized carbon dots (NCD) to use as antibacterial coatings for shell eggs. The physicochemical and functional properties of the films were analyzed, and it was found that NCD enhanced the flexibility of the nanocomposite films by forming strong hydrogen bonds due to the surface functional groups. Although the addition of NCD decreased the water vapor barrier properties, the UV-blocking ability of the films was significantly enhanced, achieving more than 90 % UV-blocking effect with minimal effect on film transparency. The nanocomposite films C/G/NCD (Cellulose Nanofibers/Gelatin/NCD) were loaded with different percentages of NCD such as 1,2,3 and 5 %. Among them C/G/NCD<sup>5 %</sup> exhibited strong antibacterial and antioxidant activities, eradicating 100 % of <em>Staphylococcus aureus</em> and <em>Salmonella enterica</em> within 12 h and exhibited excellent free radical scavenging properties. When coated on raw eggs, the C/G/NCD<sup>5 %</sup> formulation effectively prevented <em>Salmonella</em> contamination and inhibited further bacterial growth during storage. Our results suggest that the NCD-enhanced CNF/gelatin nanocomposite coating has significant potential as an antimicrobial agent, providing a promising solution for extending the shelf life of eggs and reducing the risk of <em>Salmonella</em> contamination during storage.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"47 ","pages":"Article 101430"},"PeriodicalIF":8.5,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143094514","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}

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