Safe and sufficient food supply is a major challenge in developing countries, where approximately 50 % of food losses are due to inadequate management techniques. A variety of packaging technologies are used to maintain food quality and prevent loss during food distribution. Recently, active food packaging methods have been used by adding functional substances such as antibacterial and antioxidant properties to the packaging materials. As part of these active packaging technologies, methods of utilizing microbial metabolites with various functionalities in packaging are emerging. Among the microbial metabolites, organic acids, bacteriocins, enzymes, and biopolymers can be used as functional packaging materials. These microbial metabolites represent an attractive alternative to chemically synthesized additives due to their biocompatibility, non-toxicity, and powerful functionalities. This review explores the diverse roles of microbial metabolites in food packaging applications and highlights their potential to enhance antibacterial activity, improve barrier properties and extend shelf life. Through a comprehensive review of recent developments, this study highlights the potential of microbial metabolites to revolutionize the food packaging industry by providing safer, more effective and environmentally friendly solutions.
{"title":"Microbial metabolites for food packaging applications","authors":"Akila Duraisamy , Ramalakshmi Alaguthevar , Balakrishnan Murugesan , JeyakumarSaranya Packialakshmi , Jong-Whan Rhim , Devadharshini Chelladurai , Sivakumar Uthandi","doi":"10.1016/j.fpsl.2025.101443","DOIUrl":"10.1016/j.fpsl.2025.101443","url":null,"abstract":"<div><div>Safe and sufficient food supply is a major challenge in developing countries, where approximately 50 % of food losses are due to inadequate management techniques. A variety of packaging technologies are used to maintain food quality and prevent loss during food distribution. Recently, active food packaging methods have been used by adding functional substances such as antibacterial and antioxidant properties to the packaging materials. As part of these active packaging technologies, methods of utilizing microbial metabolites with various functionalities in packaging are emerging. Among the microbial metabolites, organic acids, bacteriocins, enzymes, and biopolymers can be used as functional packaging materials. These microbial metabolites represent an attractive alternative to chemically synthesized additives due to their biocompatibility, non-toxicity, and powerful functionalities. This review explores the diverse roles of microbial metabolites in food packaging applications and highlights their potential to enhance antibacterial activity, improve barrier properties and extend shelf life. Through a comprehensive review of recent developments, this study highlights the potential of microbial metabolites to revolutionize the food packaging industry by providing safer, more effective and environmentally friendly solutions.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"47 ","pages":"Article 101443"},"PeriodicalIF":8.5,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143094533","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 : 2025-01-01DOI: 10.1016/j.fpsl.2024.101411
Miguel Aldas , Cristina Pavon , Harrison De La Rosa-Ramírez , Juan López-Martínez , Marina P. Arrieta
This work aims to evaluate the influence of the processing temperature on thermoplastic starch (TPS) for scalable production at the industrial level. Thus, it analyses the impact of six different extruding temperature profiles to plasticize native starch with water as well as with glycerol to obtain thermoplastic starch (TPS) produced by melt-extrusion. The temperature profiles ranged from 70 to 150 ºC. At temperature profiles below 100 ºC, the extrusion conditions were insufficient to disrupt the starch granules completely. Therefore, the material did not plasticize correctly, and the starchy matrix plasticizes partially using a temperature profile of 100 ºC. The water evaporation process affects the final material's microstructure. At temperature profiles above 100 ºC (i.e., 110 and 130ºC), the extrusion conditions allowed the disruption of the starch granule as well as a good material plasticization to obtain TPS. Although TPS obtained with a temperature profile of 150 ºC displayed the highest mechanical properties, the material shows signs of thermal degradation under these conditions. Therefore, TPS processed at a profile with a maximum temperature of 130 ºC showed a higher plasticization effect, good thermal and mechanical properties, and good water uptake capability. With its potential for successful industrial production, TPS can be obtained by processing native starch with water and glycerol at low share rates of 20 rpm and using 130ºC as a maximum processing temperature, offering a range of benefits.
{"title":"Effect of processing temperature profile during melt extrusion on thermoplastic starch production","authors":"Miguel Aldas , Cristina Pavon , Harrison De La Rosa-Ramírez , Juan López-Martínez , Marina P. Arrieta","doi":"10.1016/j.fpsl.2024.101411","DOIUrl":"10.1016/j.fpsl.2024.101411","url":null,"abstract":"<div><div>This work aims to evaluate the influence of the processing temperature on thermoplastic starch (TPS) for scalable production at the industrial level. Thus, it analyses the impact of six different extruding temperature profiles to plasticize native starch with water as well as with glycerol to obtain thermoplastic starch (TPS) produced by melt-extrusion. The temperature profiles ranged from 70 to 150 ºC. At temperature profiles below 100 ºC, the extrusion conditions were insufficient to disrupt the starch granules completely. Therefore, the material did not plasticize correctly, and the starchy matrix plasticizes partially using a temperature profile of 100 ºC. The water evaporation process affects the final material's microstructure. At temperature profiles above 100 ºC (i.e., 110 and 130ºC), the extrusion conditions allowed the disruption of the starch granule as well as a good material plasticization to obtain TPS. Although TPS obtained with a temperature profile of 150 ºC displayed the highest mechanical properties, the material shows signs of thermal degradation under these conditions. Therefore, TPS processed at a profile with a maximum temperature of 130 ºC showed a higher plasticization effect, good thermal and mechanical properties, and good water uptake capability. With its potential for successful industrial production, TPS can be obtained by processing native starch with water and glycerol at low share rates of 20 rpm and using 130ºC as a maximum processing temperature, offering a range of benefits.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"47 ","pages":"Article 101411"},"PeriodicalIF":8.5,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143094861","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 : 2025-01-01DOI: 10.1016/j.fpsl.2024.101425
Ruchir Priyadarshi, Ajahar Khan, Jong-Whan Rhim
Multifunctional sulfur quantum dots (SQDs) passivated with ethylenediamine (EDA) were prepared using sublimed sulfur by a facile hydrothermal method. The as-prepared SQDs were quasi-spherical with a mean particle size of 4.7 nm and showed excitation-dependent emission characteristics with potent antioxidant and antibacterial activity. The SQDs were used as multifunctional fillers to create κ-carrageenan-based active films and coatings for fresh produce. The addition of SQDs hardly changed the color and transparency of the carrageenan films but greatly increased their UV-A and UV-B blocking properties by 77 % and 47 %, respectively. The tensile strength of the SQD-added films was significantly increased (p < 0.05) without compromising flexibility and rigidity. In addition, the SQD-added film exhibited excellent antioxidant activity against ABTS free radicals and exhibited remarkable antibacterial properties against foodborne pathogenic bacteria such as E. coli and L. monocytogenes. In the case of the film added with 2 % (w/w) SQD, the number of viable cells decreased by 6.5 log CFU mL−1 and 8 log CFU mL−1, respectively, compared to the neat carrageenan film. The sustainable carrageenan/SQD formulations were applied as washable coatings on the surface of bananas, which substantially reduced the browning of the fruit, extending their shelf life for 8 d.
{"title":"Carrageenan-based washable coatings integrated with sulfur quantum dots for extending banana shelf life","authors":"Ruchir Priyadarshi, Ajahar Khan, Jong-Whan Rhim","doi":"10.1016/j.fpsl.2024.101425","DOIUrl":"10.1016/j.fpsl.2024.101425","url":null,"abstract":"<div><div>Multifunctional sulfur quantum dots (SQDs) passivated with ethylenediamine (EDA) were prepared using sublimed sulfur by a facile hydrothermal method. The as-prepared SQDs were quasi-spherical with a mean particle size of 4.7 nm and showed excitation-dependent emission characteristics with potent antioxidant and antibacterial activity. The SQDs were used as multifunctional fillers to create κ-carrageenan-based active films and coatings for fresh produce. The addition of SQDs hardly changed the color and transparency of the carrageenan films but greatly increased their UV-A and UV-B blocking properties by 77 % and 47 %, respectively. The tensile strength of the SQD-added films was significantly increased (<em>p</em> < 0.05) without compromising flexibility and rigidity. In addition, the SQD-added film exhibited excellent antioxidant activity against ABTS free radicals and exhibited remarkable antibacterial properties against foodborne pathogenic bacteria such as <em>E. coli</em> and <em>L. monocytogenes</em>. In the case of the film added with 2 % (w/w) SQD, the number of viable cells decreased by 6.5 log CFU mL<sup>−1</sup> and 8 log CFU mL<sup>−1</sup>, respectively, compared to the neat carrageenan film. The sustainable carrageenan/SQD formulations were applied as washable coatings on the surface of bananas, which substantially reduced the browning of the fruit, extending their shelf life for 8 d.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"47 ","pages":"Article 101425"},"PeriodicalIF":8.5,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143094933","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 : 2025-01-01DOI: 10.1016/j.fpsl.2024.101384
Federico Florit , Andrea Fiorati , Renato Rota , Luigi De Nardo
A graphical, unified, and rational toolbox was developed to support practitioners in designing optimal packaging of fruits and vegetables. Herein, we validate the proposed methodology with real examples on fresh produce by means of novel data and literature results on blueberries, figs, and tomatoes. Also, a comparison with a literature design method is included to showcase the strengths of our toolbox, which simplifies and overcomes the current case-by-case procedures. The proposed method leverages four characteristic parameters which fully define a packaging solution in a straightforward manner.
{"title":"Generalized toolbox for a priori equilibrium modified atmosphere packaging design. Part II: validation","authors":"Federico Florit , Andrea Fiorati , Renato Rota , Luigi De Nardo","doi":"10.1016/j.fpsl.2024.101384","DOIUrl":"10.1016/j.fpsl.2024.101384","url":null,"abstract":"<div><div>A graphical, unified, and rational toolbox was developed to support practitioners in designing optimal packaging of fruits and vegetables. Herein, we validate the proposed methodology with real examples on fresh produce by means of novel data and literature results on blueberries, figs, and tomatoes. Also, a comparison with a literature design method is included to showcase the strengths of our toolbox, which simplifies and overcomes the current case-by-case procedures. The proposed method leverages four characteristic parameters which fully define a packaging solution in a straightforward manner.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"47 ","pages":"Article 101384"},"PeriodicalIF":8.5,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143095276","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 : 2025-01-01DOI: 10.1016/j.fpsl.2024.101416
Kaibo Yu , Lei Zhou , Shengfeng Peng , Yuqing Tian , Hairong Huang , Xiaowei Chen , Wei Zhou , Liqiang Zou , Wei Liu
Cu-BTC (benzenetricarboxylic acid) is a commercially safe metal-organic framework, but its use in constructing active films is hindered by water instability, uniformity of dispersion and multistep preparation processes. In the study, a carboxymethyl cellulose (CMC)-based multifunctional active film embedded with Cu-BTC was prepared and characterized to preserve mangoes. The small and uniform Cu-BTC crystals (1.25 μm) with water-resistant performance can be produced by adding polyvinylpyrrolidone. The microstructure results showed that this film was innovatively one-step preparation based on CMC matrix, water-resistant Cu-BTC and emulsion system. In the process, Cu-BTC adsorbing cinnamon essential oil (CEO) and liquid paraffin as oil phase was stabilized with CMC aqueous phase by emulsifier Tween 80. Compared with traditional emulsion films (CMC/CEO), this film improved loading capacity of CEO by 4.62 times. The release rates of CEO in the film increased from 17.6 % to 74.8 % with moisture increasing from 10 % to 40 % in ethanol aqueous solutions. Compared with pure CMC film, this film decreased water vapor permeability by approximately 55.0 % and increased water contact angle from 70.6° to 95.6°. In addition, this film possessed applicable water solubility (71.7 %), moderate oxygen permeability and enhanced UV–visible barrier. Cu-BTC and CEO endowed ethylene adsorption properties and antibacterial activity. Furthermore, the film decreased water loss by 23.2 %, increased firmness by 103.1 % and maintained overall quality of fresh mangoes for 12 d at 25 °C. Therefore, the multifunctional Cu-BTC active film was readily produced and is promising to preserve perishable mangoes.
{"title":"One-pot preparation of carboxymethyl cellulose-based multifunctional active film embedded with Cu-BTC (benzenetricarboxylic acid) metal-organic framework for mango preservation","authors":"Kaibo Yu , Lei Zhou , Shengfeng Peng , Yuqing Tian , Hairong Huang , Xiaowei Chen , Wei Zhou , Liqiang Zou , Wei Liu","doi":"10.1016/j.fpsl.2024.101416","DOIUrl":"10.1016/j.fpsl.2024.101416","url":null,"abstract":"<div><div>Cu-BTC (benzenetricarboxylic acid) is a commercially safe metal-organic framework, but its use in constructing active films is hindered by water instability, uniformity of dispersion and multistep preparation processes. In the study, a carboxymethyl cellulose (CMC)-based multifunctional active film embedded with Cu-BTC was prepared and characterized to preserve mangoes. The small and uniform Cu-BTC crystals (1.25 μm) with water-resistant performance can be produced by adding polyvinylpyrrolidone. The microstructure results showed that this film was innovatively one-step preparation based on CMC matrix, water-resistant Cu-BTC and emulsion system. In the process, Cu-BTC adsorbing cinnamon essential oil (CEO) and liquid paraffin as oil phase was stabilized with CMC aqueous phase by emulsifier Tween 80. Compared with traditional emulsion films (CMC/CEO), this film improved loading capacity of CEO by 4.62 times. The release rates of CEO in the film increased from 17.6 % to 74.8 % with moisture increasing from 10 % to 40 % in ethanol aqueous solutions. Compared with pure CMC film, this film decreased water vapor permeability by approximately 55.0 % and increased water contact angle from 70.6° to 95.6°. In addition, this film possessed applicable water solubility (71.7 %), moderate oxygen permeability and enhanced UV–visible barrier. Cu-BTC and CEO endowed ethylene adsorption properties and antibacterial activity. Furthermore, the film decreased water loss by 23.2 %, increased firmness by 103.1 % and maintained overall quality of fresh mangoes for 12 d at 25 °C. Therefore, the multifunctional Cu-BTC active film was readily produced and is promising to preserve perishable mangoes.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"47 ","pages":"Article 101416"},"PeriodicalIF":8.5,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143094930","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 : 2025-01-01DOI: 10.1016/j.fpsl.2024.101427
Na Yang , Haojie Sha , Wenlu Bi , Sheng Li , Shusong Wu , Dingding Su
Starch-based active packaging has appeared as an emerging strategy, which can effectively replace conventional plastic packaging films. In this study, resveratrol/β-cyclodextrin (RES/β-CD) complex (1 % - 7 % w/w) was incorporated into microcrystalline cellulose/corn starch (MCC/CS) films to improve the functional properties and endow the film with antioxidant and antibacterial activities. The films were evaluated for their microstructure, mechanical, thermal stability, barrier, antibacterial, and antioxidant properties. Result showed that the compatibility between film components was improved by incorporating RES/β-CD complex. XRD results also proved it. ATR-FTIR confirmed the whole hydrogen bond strength of the films was improved. The films with 1 % complex had the highest hydrogen bond strength and excellent film strength. The complex incorporated composite films displayed an upsurge in thermal stability and water vapor barrier property. RES/β-CD complex could improve the antibacterial and antioxidant activity. TOPSIS analysis result showed that MCC/CS-5 % displayed the best comprehensive properties. The results showed that MCC/CS films with RES/β-CD complex could be used as active films for food packaging.
{"title":"Preparation and characterization of microcrystalline cellulose/corn starch-based active packaging enhanced by resveratrol/β-cyclodextrin complex","authors":"Na Yang , Haojie Sha , Wenlu Bi , Sheng Li , Shusong Wu , Dingding Su","doi":"10.1016/j.fpsl.2024.101427","DOIUrl":"10.1016/j.fpsl.2024.101427","url":null,"abstract":"<div><div>Starch-based active packaging has appeared as an emerging strategy, which can effectively replace conventional plastic packaging films. In this study, resveratrol/β-cyclodextrin (RES/β-CD) complex (1 % - 7 % w/w) was incorporated into microcrystalline cellulose/corn starch (MCC/CS) films to improve the functional properties and endow the film with antioxidant and antibacterial activities. The films were evaluated for their microstructure, mechanical, thermal stability, barrier, antibacterial, and antioxidant properties. Result showed that the compatibility between film components was improved by incorporating RES/β-CD complex. XRD results also proved it. ATR-FTIR confirmed the whole hydrogen bond strength of the films was improved. The films with 1 % complex had the highest hydrogen bond strength and excellent film strength. The complex incorporated composite films displayed an upsurge in thermal stability and water vapor barrier property. RES/β-CD complex could improve the antibacterial and antioxidant activity. TOPSIS analysis result showed that MCC/CS-5 % displayed the best comprehensive properties. The results showed that MCC/CS films with RES/β-CD complex could be used as active films for food packaging.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"47 ","pages":"Article 101427"},"PeriodicalIF":8.5,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143094932","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 : 2025-01-01DOI: 10.1016/j.fpsl.2025.101434
Federico Florit , Andrea Fiorati , Renato Rota , Luigi De Nardo
The trade-off between fruit and vegetable shelf life and the environmental impact of their loss and waste challenges the packaging use and design. Here, a versatile graphical toolbox for equilibrium modified atmosphere packaging of respiring produce is proposed, providing detailed information about dimensions and materials, unlike conventional approaches relying on indirect gas composition and respiration kinetics. The design degrees of freedom comprising packaging characteristics have been identified by modeling mass transfer processes, yielding a simple yet informative set of plots that accurately predict the equilibrium headspace gas composition and allowing for easy comparison between different solutions without the need for complex calculations or experimentation.
{"title":"Generalized toolbox for a priori equilibrium modified atmosphere packaging design. Part I: Model development","authors":"Federico Florit , Andrea Fiorati , Renato Rota , Luigi De Nardo","doi":"10.1016/j.fpsl.2025.101434","DOIUrl":"10.1016/j.fpsl.2025.101434","url":null,"abstract":"<div><div>The trade-off between fruit and vegetable shelf life and the environmental impact of their loss and waste challenges the packaging use and design. Here, a versatile graphical toolbox for equilibrium modified atmosphere packaging of respiring produce is proposed, providing detailed information about dimensions and materials, unlike conventional approaches relying on indirect gas composition and respiration kinetics. The design degrees of freedom comprising packaging characteristics have been identified by modeling mass transfer processes, yielding a simple yet informative set of plots that accurately predict the equilibrium headspace gas composition and allowing for easy comparison between different solutions without the need for complex calculations or experimentation.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"47 ","pages":"Article 101434"},"PeriodicalIF":8.5,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143095277","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 : 2025-01-01DOI: 10.1016/j.fpsl.2024.101421
Mei Bao , Honglei Mu , Ben Niu , Ruiling Liu , Huizhi Chen , Hangjun Chen , Lishu Wang , Yanchao Han , Guannan Wang , Haiyan Gao
The bioplastic film polyvinyl alcohol (PVA) /chitosan (CS), i.e., PC, formed by blending PVA with CS, exhibits excellent antioxidant properties and biodegradability. However, it lacks ultraviolet (UV) blocking ability, limiting its capacity to protect adipose-rich foods from photo-oxidation. Lignin possesses remarkable UV shielding ability that inhibits food photo-oxidation and extends shelf-life. However, the dark brown color of lignin negatively impacts the film color and transparency. To address these restrictions, this study incorporated acetylated lignin (ALG) loaded with halloysite nanotubes (HNTs) into conventional PC films (PC-HALG), resulting in a significant reduction in the color intensity of the film by almost 255.3 %, i.e., almost being colorless. The UV-A and UV-B shielding capacities of the PC films were increased by 1347 % and 617 %, respectively. Thus, ALG provided the PC films with excellent UV shielding capacity while reducing their color intensity and maintaining high transparency. Additionally, the loading of HNTS reduced lignin agglomeration, contributing to the improvement in transparency and enhancement of UV shielding effects in PC films. Furthermore, the PC-HALG film retained and even enhanced the biodegradability of the PC film, which exhibited degradability within one week. Freshness preservation experiments confirmed that the oxidation of pecan oil covered with the PC-HALG film under UV irradiation was reduced by 81.3 %–92.2 %. These findings suggest that this bioplastic film can be used in visually displaying food products while preventing their photo-oxidation. Mechanical properties, thermal stability, barrier properties, and antioxidant properties of the developed PC-HALG film were also characterized.
{"title":"High UV-shielding polyvinyl alcohol/chitosan-based transparent bioplastic film for food preservation","authors":"Mei Bao , Honglei Mu , Ben Niu , Ruiling Liu , Huizhi Chen , Hangjun Chen , Lishu Wang , Yanchao Han , Guannan Wang , Haiyan Gao","doi":"10.1016/j.fpsl.2024.101421","DOIUrl":"10.1016/j.fpsl.2024.101421","url":null,"abstract":"<div><div>The bioplastic film polyvinyl alcohol (PVA) /chitosan (CS), i.e., PC, formed by blending PVA with CS, exhibits excellent antioxidant properties and biodegradability. However, it lacks ultraviolet (UV) blocking ability, limiting its capacity to protect adipose-rich foods from photo-oxidation. Lignin possesses remarkable UV shielding ability that inhibits food photo-oxidation and extends shelf-life. However, the dark brown color of lignin negatively impacts the film color and transparency. To address these restrictions, this study incorporated acetylated lignin (ALG) loaded with halloysite nanotubes (HNTs) into conventional PC films (PC-HALG), resulting in a significant reduction in the color intensity of the film by almost 255.3 %, i.e., almost being colorless. The UV-A and UV-B shielding capacities of the PC films were increased by 1347 % and 617 %, respectively. Thus, ALG provided the PC films with excellent UV shielding capacity while reducing their color intensity and maintaining high transparency. Additionally, the loading of HNTS reduced lignin agglomeration, contributing to the improvement in transparency and enhancement of UV shielding effects in PC films. Furthermore, the PC-HALG film retained and even enhanced the biodegradability of the PC film, which exhibited degradability within one week. Freshness preservation experiments confirmed that the oxidation of pecan oil covered with the PC-HALG film under UV irradiation was reduced by 81.3 %–92.2 %. These findings suggest that this bioplastic film can be used in visually displaying food products while preventing their photo-oxidation. Mechanical properties, thermal stability, barrier properties, and antioxidant properties of the developed PC-HALG film were also characterized.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"47 ","pages":"Article 101421"},"PeriodicalIF":8.5,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143104322","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 : 2025-01-01DOI: 10.1016/j.fpsl.2025.101431
A. Nazrin , R.A. Ilyas , L. Rajeshkumar , K.Z. Hazrati , Tarique Jamal , M. Mahardika , H.A. Aisyah , A. Atiqah , A.M. Radzi
Starch-based materials exhibit significant promise as environmentally friendly food packaging alternatives, with the inherent advantage of being biodegradable. This bioderived polymer stands out as a fascinating alternative owing to its remarkably low cost, positioning itself as a promising substitute for non-renewable polymers. The interaction between the fiber and matrix is crucial in shaping the properties of bioplastics. Recognizing the constraints of using starch as the sole polymer matrix for food packaging, attention has shifted towards incorporating lignocellulosic fibers in bioplastics. The fabrication of lignocellulosic fiber-reinforced starch-based bioplastics has yielded varying degrees of success, highlighting ongoing efforts to optimize these materials. The incorporation of lignocellulosic fibers confirms there is improvement in various properties of bioplastic. In this review, the characterization and extraction of lignocellulosic fibers are covered. Then, we generalize the developments and properties of starch-based biopolymers. As for starch-based films reinforced with lignocellulosic fibers, we place importance on the thermal, barrier and biodegradation properties of bioplastics and their compatibility with the lignocellulosic fiber–matrix. The utilization of lignocellulosic fibers containing starch in bioplastics is examined. The safety of starch composite-based packaging in bioplastics is also explained.
{"title":"Lignocellulosic fiber-reinforced starch thermoplastic composites for food packaging application: A review of properties and food packaging abetted with safety aspects","authors":"A. Nazrin , R.A. Ilyas , L. Rajeshkumar , K.Z. Hazrati , Tarique Jamal , M. Mahardika , H.A. Aisyah , A. Atiqah , A.M. Radzi","doi":"10.1016/j.fpsl.2025.101431","DOIUrl":"10.1016/j.fpsl.2025.101431","url":null,"abstract":"<div><div>Starch-based materials exhibit significant promise as environmentally friendly food packaging alternatives, with the inherent advantage of being biodegradable. This bioderived polymer stands out as a fascinating alternative owing to its remarkably low cost, positioning itself as a promising substitute for non-renewable polymers. The interaction between the fiber and matrix is crucial in shaping the properties of bioplastics. Recognizing the constraints of using starch as the sole polymer matrix for food packaging, attention has shifted towards incorporating lignocellulosic fibers in bioplastics. The fabrication of lignocellulosic fiber-reinforced starch-based bioplastics has yielded varying degrees of success, highlighting ongoing efforts to optimize these materials. The incorporation of lignocellulosic fibers confirms there is improvement in various properties of bioplastic. In this review, the characterization and extraction of lignocellulosic fibers are covered. Then, we generalize the developments and properties of starch-based biopolymers. As for starch-based films reinforced with lignocellulosic fibers, we place importance on the thermal, barrier and biodegradation properties of bioplastics and their compatibility with the lignocellulosic fiber–matrix. The utilization of lignocellulosic fibers containing starch in bioplastics is examined. The safety of starch composite-based packaging in bioplastics is also explained.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"47 ","pages":"Article 101431"},"PeriodicalIF":8.5,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143104324","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 : 2025-01-01DOI: 10.1016/j.fpsl.2025.101432
An Adams , Anna Helgert , Cobi de Zwart , Liliane Strubbe , Shayne Green
For an in-depth understanding and optimal control of sensory properties of food packaging materials, the combination of both detailed sensory and instrumental analysis is important, as was demonstrated in this study for a set of high-pressure low-density polyethylene (LDPE) resins that are used in extrusion coating applications. Sensory discrimination tests allowed the differentiation of the LDPE grades studied, based on the inherent odor of LDPE pellets, as well as taste and odor ratings of water exposed to pellet samples and extruded films. Additionally, sensory descriptive analysis showed differences in specific odor characteristics among the LDPE grades, highlighting the relative importance of “waxy”, “green”, and “solvent-like” odor notes. By means of thermal desorption followed by comprehensive two-dimensional gas chromatography (TD-GC×GC-FID/TOFMS) a series of trace level carbonyl compounds were separated from the complicated matrix of mainly aliphatic volatiles. The differentiation of LDPE resins, as determined through Principal Components Analysis, yielded comparable results whether based on volatile compounds or sensory data. In addition, the fruity/green/floral-fatty odor characteristics of the identified carbonyl compounds align with the descriptive sensory analysis results. The final odor impact of these carbonyl compounds in a food packaging application based on LDPE will be determined by a combination of concentration, odor thresholds, volatility as well as water solubility of the aroma compounds.
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