Food Packaging and Shelf Life最新文献_第5页

Fabrication, characterization, and application of guava pomace protein oleogel-based edible coating stabilized by electro-spun bacterial cellulose nanofiber 电纺细菌纤维素纳米纤维稳定番石榴渣蛋白油凝胶可食用涂层的制备、表征及应用

IF 10.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Packaging and Shelf Life

Pub Date : 2025-12-01 DOI: 10.1016/j.fpsl.2025.101674

Gnana Moorthy Eswaran Ulaganathan , Aman Ullah , Prem Prakash Srivastav

The increasing demand for natural and nutritional edible coating material for preserving fruits and vegetables has become a big challenge for the research community. The present study is the first to develop an edible coating using guava pomace protein and oil-based oleogel by incorporating electro-spun bacterial cellulose nanofiber as a stabilizer in the preservation of tomatoes. The shear thinning behavior, pseudoplastic properties, and average particle size of 779.2 ± 1.16–2967.1 ± 0.17 nm images of the developed edible coating demonstrated its physical stability for coating application. Simultaneous thermal analysis results were in the range of denaturation temperature from 91.20 to 109.57 °C, and the enthalpy (ΔH) of 282.532–302.186 J/g revealed thermal stability. SDS-PAGE analysis of the Invitro gastrointestinal tract digestibility study shows protein digestibility up to 88.03 ± 0.71 % with a reduction of molecular size from ∼75 kDa to 45 kDa. Among the six different combinations, edible coating developed with 50:50 % (w/w) of oleogel and micronized nanofiber revealed the highest preservation quality of tomatoes for 21 days with higher firmness of 25.88 ± 0.12 %, low redness value (a*/b*) of 0.95 ± 0.01, pH of 4.4 ± 0.02, decreased total soluble solids of 5.31 ± 0.01 %, and reduced weight loss of 9.86 ± 0.46 %. Thus, the developed guava pomace protein-oil-based edible coating exhibits potential properties for fruit and vegetable preservation.

对天然营养的可食用果蔬保鲜膜材料的需求日益增长，已成为科研界面临的一大挑战。本研究首次利用番石榴渣蛋白和油基油凝胶开发了一种可食用的涂层，并将电纺细菌纤维素纳米纤维作为番茄保存的稳定剂。在779.2 ± 1.16-2967.1 ± 0.17 nm的图像中，所制备的可食用涂层的剪切减薄行为、假塑性性能和平均粒径证明了该涂层的物理稳定性。同时热分析结果在91.20 ~ 109.57 ℃的变性温度范围内，热焓（ΔH）为282.532 ~ 302.186 J/g，表现出热稳定性。体外胃肠道消化率研究的SDS-PAGE分析显示蛋白质消化率高达88.03 ± 0.71 %，分子大小从~ 75 kDa减少到45 kDa。在六种不同的组合,可食用涂料开发50:50 oleogel % (w / w)和微粒化纳米纤维显示最高的保存质量较高的21天坚定的西红柿25.88 ±0.12  %,低发红值(a * / *) 0.95 ±0.01 ,pH值4.4 ±0.02 ,减少总可溶性固体5.31 ±0.01  %,并降低减肥9.86 ±0.46  %。因此，所开发的番石榴渣蛋白油基可食用涂层具有潜在的果蔬保鲜性能。

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引用次数: 0

Multimetric assessment of packaged strawberry quality under controlled supply chain temperatures 受控供应链温度下包装草莓质量的多指标评价

IF 10.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Packaging and Shelf Life

Pub Date : 2025-12-01 DOI: 10.1016/j.fpsl.2025.101679

Taylor Person , Elisabeth Tobler , Rob Schouten , Leo Lukasse , Thijs Defraeye

Strawberries are highly perishable, and suboptimal storage and transport conditions reduce final product quality and consumer satisfaction. To investigate temperature-driven changes in postharvest quality, ten postharvest attributes of strawberries were measured (bruising, mold, defect area, calyx appearance, color, respiration, weight, firmness, brix and acid levels, and a calculated overall visual quality (OVQ) score). Quality attributes were measured in commercially packaged strawberries stored at four supply chain-relevant temperatures: 0.5, 5, 10, and 20 °C. The aims of this study were to characterize how strawberry quality attributes change over time and determine which non-destructive, quantitative, methods can be used instead of subjective methods for quality evaluation. We propose an approach to simultaneously visualize and interpret multimetric data. Bruise, mold and defect area scores, softening, and respiration rate (RR) were most impacted over time, with differences emerging sooner at higher temperatures. Color measurements indicated flesh darkening, likely resulting from ripening and bruise damage. Weight loss (WL) and RR rate were strongly correlated with bruise and defect area scores. Logistic (kinetic) models captured change in bruise, defect area, mold, and OVQ scores over time and temperature with high explained variance (R²_adj: 0.89–0.97). The OVQ score in response to temperature was most similar to bruise score, indicating bruising was the most impacted quality attribute. We propose WL and RR as non-destructive indicators for bruising and defects in the strawberry supply chain and a foundation for commercial-scale quality evaluation/prediction.

草莓极易腐烂，不理想的储存和运输条件会降低最终产品的质量和消费者满意度。为了研究温度对采后品质的影响，研究人员测量了草莓的10个采后属性（瘀伤、霉菌、缺陷面积、花萼外观、颜色、呼吸、重量、硬度、糖度和酸度水平，以及计算出的总体视觉质量（OVQ）评分）。在与供应链相关的四种温度（0.5、5、10和20°C）下，对商业包装草莓的质量属性进行了测量。本研究的目的是表征草莓品质属性是如何随时间变化的，并确定哪些非破坏性的、定量的方法可以用来代替主观的质量评价方法。我们提出了一种同时可视化和解释多度量数据的方法。随着时间的推移，瘀伤、霉菌和缺陷区域评分、软化和呼吸速率（RR）受到的影响最大，温度越高，差异越早出现。颜色测量表明肉变黑了，可能是由于成熟和瘀伤造成的。体重减轻（WL）和RR率与挫伤和缺陷面积评分密切相关。Logistic（动力学）模型捕获了瘀伤、缺陷面积、霉菌和OVQ分数随时间和温度的变化，具有高解释方差（r2: 0.89-0.97）。温度对OVQ评分的响应与瘀伤评分最相似，表明瘀伤是最受影响的质量属性。我们提出WL和RR作为草莓供应链中擦伤和缺陷的无损指标，并作为商业规模质量评价/预测的基础。

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引用次数: 0

Comprehensive physiological, transcriptomic, and metabolomic analyses reveal that preservation paper treatment mediates the AsA-GSH cycle and energy metabolism pathways to delay the ageing mechanism of Pleurotus ostreatus 综合生理学、转录组学和代谢组学分析表明，保鲜纸处理介导了平菇的AsA-GSH循环和能量代谢途径，延缓了平菇的衰老机制

IF 10.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Packaging and Shelf Life

Pub Date : 2025-12-01 DOI: 10.1016/j.fpsl.2025.101676

Zhi Yan , Lingshuai Meng , Huaituo Yang , Donglei Zhang , Lulu Ran , Chao Ma

Owing to the naturally unprotected structure of oyster mushrooms, moisture loss and browning occur easily, resulting in a shortened shelf life. In this study, melatonin, potassium permanganate-loaded molecular sieves, and 1-methylcyclopropene were combined with paper to develop an environmentally friendly freshness preservation paper to extend the shelf life of oyster mushrooms. The results of scanning electron microscopy, fourier transform infrared spectroscopy and differential thermal analysis showed that the corresponding functional components were successfully coated onto the preserving paper. The quality of the oyster mushrooms was determined by preservation using preservation paper. Comprehensive transmultiplex analysis showed that compared to Control, the MKM (MT /KMnO₄-MCM-41/1-MCP) treatment delayed the rate of weight loss (8.0 %) and opening (23.29 %), maintained a higher hardness (1.41 N) and L* value (31.8), inhibited the activity of polyphenol oxidase (0.044 U g⁻¹), while also maintaining the activity of catalase (12.47 U g⁻¹), peroxidase (0.044 U g⁻¹) and superoxide dismutase (10.2 U g⁻¹) and soluble protein content. In addition upregulation of ascorbate peroxidase (82.6%), glutathione-related enzymes (9.7 %-11 %), and Monodehydroascorbate reductase/Dehydroascorbate reductase activities promoted glutathione production and maintained the total antioxidant capacity. Furthermore, it can maintain the levels of substances and enzyme activities in the energy metabolic pathways, which successfully extended the shelf-life to 16 days, thus contributing to the innovative development of environmentally friendly food preservation materials.

由于平菇的天然无保护结构，容易发生水分流失和褐变，导致保质期缩短。本研究将褪黑素、高锰酸钾负载分子筛和1-甲基环丙烯与纸张相结合，开发出一种环保型保鲜纸，以延长平菇的保质期。扫描电镜、傅里叶变换红外光谱和差热分析结果表明，相应的功能成分被成功地涂覆在保存纸上。采用保鲜纸对平菇进行了保鲜法保鲜。综合跨多元分析表明，与对照相比，MKM （MT /KMnO4-MCM-41/1-MCP）处理延缓了水稻的失重率（8.0 %）和开孔率（23.29 %），保持了较高的硬度（1.41 N）和L*值（31.8），抑制了多酚氧化酶（0.044 U g−1）的活性，同时保持了过氧化氢酶（12.47 U g−1）、过氧化物酶（0.044 U g−1）和超氧化物歧化酶（10.2 U g−1）的活性和可溶性蛋白含量。此外，抗坏血酸过氧化物酶（82.6%）、谷胱甘肽相关酶（9.7 %-11 %）和单脱氢抗坏血酸还原酶/脱氢抗坏血酸还原酶活性的上调促进了谷胱甘肽的产生，并维持了总抗氧化能力。此外，它可以维持能量代谢途径中物质和酶的活性水平，成功地将保质期延长至16天，从而有助于环保食品保鲜材料的创新发展。

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引用次数: 0

Microbial safety improvement of date fruits using a Thymus numidicus essential oil-based active packaging 利用胸腺精油活性包装提高枣果微生物安全性

IF 10.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Packaging and Shelf Life

Pub Date : 2025-12-01 DOI: 10.1016/j.fpsl.2025.101673

Azem Belasli , Laura Aguerri , Lidia Ait Ouahioune , Raquel Becerril , Marinelly Quintero , Elena Canellas , Agustín Ariño , Djamal Djenane , Cristina Nerín , Filomena Silva

Volatile profile of Thymus numidicus essential oil (EO) contained 51 compounds, with linalool (30.252 ± 0.336 %), α-terpineol (25.167 ± 0.168 %) and geraniol (9.440 ± 0.176 %) being the major ones. Vapour phase antimicrobial assays revealed the antifungal activity of T. numidicus EO, α-terpineol, geraniol and a mixture of these two compounds at ratio of 2.5/1 (αTer/Ger: 2.5/1) against Penicillium roqueforti, Aspergillus flavus, Aspergillus niger and Saccharomyces cerevisiae, with minimum inhibitory concentration (MIC) values ranging from 263 to 526 µL/L. Only α-terpineol and the mixture α-Ter/Ger: 2.5/1 showed antibacterial activity, being able to inhibit Escherichia coli growth at 263 and 526 µL/L, respectively. Subsequently, new antimicrobial multilayer films containing a mixture of α-Ter/Ger: 2.5/1 as active agent (6 and 8 %) were prepared and tested for their antimicrobial activity. The active films 6 % and 8 % exhibited antifungal and antibacterial activities that were proportional to the concentration of α-Ter/Ger: 2.5/1 used. A chemical safety assessment of the active films revealed their compliance as food contact materials (FCMs) in accordance with EC N° 10/2011. A proof of concept trial using soft date fruits revealed the antimicrobial potential of the active packaging developed and its ability to extend the shelf life of these fruits. The active packaging developed will not require any changes in packaging material processing at industrial scale and could therefore be suitable for smallholders looking to offer quality natural products free of synthetic preservatives and with larger shelf life.

挥发性的胸腺numidicus精油(EO)包含51化合物,与芳樟醇(30.252 ±0.336  %),α松油醇(25.167 ±0.168  %)和香叶醇(9.440 ±0.176  %)是主要的。气相抑菌试验表明，褐皮霉EO、α-松油醇、香叶醇及其混合物以2.5/1 （α-Ter /Ger: 2.5/1）的比例对罗氏青霉、黄曲霉、黑曲霉和酿酒酵母具有抑菌活性，最小抑菌浓度（MIC）为263 ~ 526 µL/L。只有α-松油醇和α-Ter/Ger: 2.5/1的混合物表现出抑菌活性，分别能抑制大肠杆菌在263和526 µL/L的生长。随后，制备了以α—Ter/Ger: 2.5/1（6和8 %）为活性剂的新型抗菌多层膜，并对其抗菌活性进行了测试。活性膜6 %和8 %的抗真菌和抗菌活性与α—Ter/Ger: 2.5/1的浓度成正比。活性膜的化学安全评估显示其符合EC N°10/2011的食品接触材料（fcm）要求。使用软枣果实的概念验证试验揭示了活性包装开发的抗菌潜力及其延长这些水果保质期的能力。开发的活性包装将不需要在工业规模的包装材料加工中进行任何更改，因此适合希望提供不含合成防腐剂的高质量天然产品并具有更长的保质期的小农。

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引用次数: 0

Corrigendum to “Bioengineering of Pickering emulsion integrated pH-responsive gelatin film: Mechanistic insights into controlled release and safety assessment of duck meat”, 50 (2025), 101550 “皮克林乳剂集成ph响应明胶膜的生物工程：对鸭肉控释和安全性评估的机理见解”，50 (2025),101550

IF 10.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Packaging and Shelf Life

Pub Date : 2025-12-01 DOI: 10.1016/j.fpsl.2025.101611

Dev Raj Acharya , Shuai Bian , Siyu Liu , Jiaqi Luo , Pankaj Koirala , Dafaallah Albashir , Qihe Chen , Ying Shi

引用次数: 0

Poly(vinyl alcohol)-based multifunctional smart packaging embedded with clove essential oil-loaded ZIF-8 and curcumin for fish freshness monitoring 聚（乙烯醇）为基础的多功能智能包装嵌入丁香精油负载ZIF-8和姜黄素，用于鱼类新鲜度监测

IF 10.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Packaging and Shelf Life

Pub Date : 2025-12-01 DOI: 10.1016/j.fpsl.2025.101671

Mingrui Zhou , Duxian Wei , Cheng Cheng , Peng Guan , Yijian Wang , Yahong Han , Shuai Chen , Yaoze Feng , Ming Zhu

Smart packaging is of paramount significance in demonstrating and attaining extended food quality. This study explored the encapsulation of clove essential oil (CEO) within a zeolitic imidazolate framework-8 (ZIF-8) matrix to create nanocrystals with enhanced thermal stability, along with notable antioxidant and antimicrobial activities. CEO, a plant-based essential oil, was first encapsulated within ZIF-8 via hydrogen bonding and physical adsorption, as confirmed through XRD, FTIR, and SEM analyses. Subsequently, a novel multifunctional composite film was fabricated by incorporating curcumin and ZIF-8&CEO nanocrystals into a poly(vinyl alcohol) matrix via solution casting. The ZIF-8&CEO nanocrystals demonstrated superior thermal stability (90°C, CEO retention rate: 25.54 %), antioxidant activity (DPPH: 92.47 %, ABTS: 97.16 %), and antibacterial efficacy (inhibition zone: 17.35 mm, the lowest concentration required to inhibit bacterial growth: 1.25 mg/mL). The composite film, with an appropriate amount of ZIF-8&CEO nanocrystals, exhibited excellent properties in terms of thickness, color, microstructure, barrier performance, and mechanical strength. During the storage of grass carp, the film effectively inhibited the formation of total volatile basic nitrogen (TVB-N), with a significant correlation observed between color change and TVB-N values. This innovative approach successfully integrated natural pigments and antibacterial agents within metal-organic frameworks into food packaging films, demonstrating its ability to preserve food quality and prolong freshness.

智能包装在展示和实现延长食品质量方面具有至关重要的意义。本研究探索了丁香精油（CEO）在沸石咪唑酸框架-8 （ZIF-8）基质中的包封，以创建具有增强热稳定性的纳米晶体，并具有显著的抗氧化和抗菌活性。通过XRD、FTIR和SEM分析，证实了植物精油CEO首先通过氢键和物理吸附被封装在ZIF-8中。随后，通过溶液浇铸将姜黄素和ZIF-8&；CEO纳米晶体掺入聚乙烯醇基体中，制备了一种新型多功能复合薄膜。ZIF-8&；CEO纳米晶体表现出优异的热稳定性（90°C， CEO保留率：25.54 %），抗氧化活性（DPPH: 92.47 %,ABTS: 97.16 %）和抗菌效果（抑制区：17.35 mm，抑制细菌生长所需的最低浓度：1.25 mg/mL）。添加适量ZIF-8&；CEO纳米晶的复合膜在厚度、颜色、微观结构、阻挡性能和机械强度等方面均表现出优异的性能。在草鱼贮藏过程中，薄膜有效抑制了总挥发性碱性氮（TVB-N）的形成，颜色变化与TVB-N值之间存在显著的相关性。这种创新的方法成功地将天然色素和抗菌剂在金属有机框架内整合到食品包装薄膜中，证明了其保持食品质量和延长新鲜度的能力。

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引用次数: 0

Antibacterial active “Non Migrating” food packaging based on chitosan-containing PLA films 基于壳聚糖聚乳酸薄膜的抗菌活性“不迁移”食品包装

IF 10.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Packaging and Shelf Life

Pub Date : 2025-12-01 DOI: 10.1016/j.fpsl.2025.101670

Jean Coudane , Hélène Van Den Berghe , Christian Pompée , Julia Mouton , Benjamin Nottelet , Xavier Garric

The dominance of single-use petroleum-based plastics in food packaging is being challenged by increasing environmental concerns, driving innovation toward biodegradable, bio-based, and non-toxic alternatives. Polylactic acid (PLA) has emerged as a leading candidate due to its renewability and compostability. However, its limited ability to prevent microbial contamination has prompted the integration of antimicrobial agents into PLA-based systems. Traditional antimicrobial packaging relies on agents that diffuse through the polymer matrix, but uncontrolled migration can reduce antimicrobial efficacy and raise food safety issues. To address this, non-migrating systems are being explored. These involve the covalent attachment or immobilization of antimicrobial compounds to ensure sustained activity without migration. Chitosan, a natural biopolymer with inherent antimicrobial properties, has gained attention for its biodegradability, biocompatibility, ease of functionalization and, given its high molar mass, a very low migration rate. This review focuses on recent advances in non-migrating antimicrobial strategies, particularly those based on chitosan incorporated into PLA packaging. Innovative techniques such as surface modification, hybrid nanocomposites, and synergistic bioactive blends showing promise in enhancing the antimicrobial performance of PLA films while maintaining safety and sustainability. These developments offer a pathway toward next-generation food packaging materials that are both environmentally friendly and effective in preserving food quality and safety.

一次性石油基塑料在食品包装中的主导地位正受到日益增长的环境问题的挑战，推动了生物可降解、生物基和无毒替代品的创新。聚乳酸（PLA）由于其可再生和可堆肥性而成为主要的候选材料。然而，其有限的防止微生物污染的能力已经促使抗菌剂整合到基于pla的系统中。传统的抗菌包装依赖于通过聚合物基质扩散的药剂，但不受控制的迁移会降低抗菌效果并引发食品安全问题。为了解决这个问题，人们正在探索非迁移系统。这些包括共价附着或固定抗菌化合物，以确保持续的活性而不迁移。壳聚糖是一种具有抗菌特性的天然生物聚合物，因其生物可降解性、生物相容性、易于功能化以及高摩尔质量、低迁移率而受到广泛关注。本文综述了非迁移抗菌策略的最新进展，特别是基于壳聚糖掺入PLA包装的抗菌策略。创新技术，如表面改性、混合纳米复合材料和协同生物活性共混物，在保持安全性和可持续性的同时，有望提高PLA薄膜的抗菌性能。这些发展为下一代食品包装材料提供了一条既环保又有效地保护食品质量和安全的途径。

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引用次数: 0

Preparation of aminated diatomite/LDPE gas-selective antibacterial film and its application in strawberry preservation 胺化硅藻土/LDPE气选抗菌膜的制备及其在草莓保鲜中的应用

IF 10.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Packaging and Shelf Life

Pub Date : 2025-12-01 DOI: 10.1016/j.fpsl.2025.101667

Liya Zhang , Yuemei Zhang , Lijing Lu , Lixin Lu

Postharvest quality deterioration in fruits and vegetables, driven primarily by cellular respiration and microbial growth, demands effective preservation strategies. To address this, we developed a multifunctional low-density polyethylene (LDPE)-based packaging film incorporating aminated diatomite as CO₂-selective channels and polyethyleneimine (PEI)-modified ZnO nanoparticles for enhanced gas selectivity and antibacterial performance. The results showed that diatomite, successfully aminated via N-(2-aminoethyl)-3-aminopropyltriethoxysilane grafting, exhibiting improved CO₂/O₂ selectivity and dispersion within the polymer matrix. Through extrusion casting, films containing 1–5 wt% aminated diatomite were prepared, with the 3 % formulation demonstrating a 54.9 % enhancement in CO₂/O₂ selectivity compared to pure LDPE. Subsequently, PEI-ZnO particles, synthesized via electrostatic deposition with 5–25 % PEI, showed optimal antibacterial performance at 10 % PEI modification. The composite film containing 3 % aminated diatomite and 1 % PEI-ZnO exhibited maximal CO₂/O₂ permeability ratio (P(CO₂)/P(O₂)) and water vapor transmission rate, along with exceptional antibacterial activity (98.71 % and 99 % inhibition against E. coli and S. aureus, respectively). Strawberry preservation tests at 4 °C revealed that the optimized film effectively regulated the internal atmosphere, significantly mitigating quality deterioration (including weight loss, color change, firmness reduction, total soluble solids, titratable acidity, and total microbial count), thereby extending shelf life to 22 days. These findings demonstrate the potential of this gas-regulating antibacterial film for advanced postharvest preservation applications.

水果和蔬菜采后质量的恶化，主要是由细胞呼吸和微生物生长驱动的，需要有效的保存策略。为了解决这一问题，我们开发了一种多功能低密度聚乙烯（LDPE）基包装薄膜，其中包括胺化硅藻土作为CO₂选择通道和聚乙烯亚胺（PEI）修饰的ZnO纳米颗粒，以增强气体选择性和抗菌性能。结果表明，硅藻土通过N-（2-氨基乙基）-3-氨基丙基三乙氧基硅烷接枝成功地胺化，提高了CO₂/O₂的选择性和聚合物基体内的分散性。通过挤压铸造，制备了含有1-5 wt%胺化硅藻土的薄膜，与纯LDPE相比，3 %配方的CO₂/O₂选择性提高了54.9 %。随后，静电沉积法制备了5-25 % PEI的PEI- zno粒子，在10 % PEI改性下，其抗菌性能最佳。含有3 %胺化硅藻土和1 % PEI-ZnO的复合膜具有最大的CO₂/O₂渗透率（P（CO₂）/P（O₂））和水蒸气透过率，并具有优异的抗菌活性（对大肠杆菌和金黄色葡萄球菌的抑制率分别为98.71% %和99 %）。4℃草莓保鲜试验表明，优化后的薄膜有效调节了草莓的内部气氛，显著减轻了草莓的品质恶化（包括重量下降、颜色变化、硬度降低、可溶性固形物总量、可滴定酸度和微生物总数），从而将草莓的保质期延长至22天。这些发现证明了这种气体调节抗菌薄膜在采后保鲜方面的潜力。

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引用次数: 0

Silver nanoparticles incorporated, yellow turmeric extract-infused polycaprolactone/starch electrospun nanofibers: Synthesis, physiochemical characterization, and fruit-packaging behavior 银纳米颗粒掺入，黄姜黄提取物注入聚己内酯/淀粉静电纺纳米纤维：合成，物理化学表征和水果包装行为

IF 10.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Packaging and Shelf Life

Pub Date : 2025-12-01 DOI: 10.1016/j.fpsl.2025.101669

Ganesh Prasad Awasthi , Miyeon Shin , Krishna Prasad Sharma , Richa Jaswal , Rabin K.C. , Rajendra Bahadur G.C. , Chan Hee Park , Mahesh kumar Joshi , Changho Yu

Active food packaging materials derived from natural bioactive chemicals and biocompatible polymers have become increasingly popular because of their minimal environmental impact. Electrospun biopolymers with bioactive compounds are of considerable interest for constructing nanofibrous mats to fulfill the demand for active food packaging materials. From this viewpoint, in the present study, in situ growth of Ag nanoparticles with yellow turmeric extract (YTE)-infused polycaprolactone/starch (PCL/ST) nanofibrous mat was performed via electrospinning. The physicochemical properties and bioactivity of the as-synthesized PCL/ST/YTE/Ag nanofibrous mats were evaluated using state-of-the-art methods and compared with those of a series of samples (i.e., PCL/ST, PCL/ST/Ag, and PCL/ST/YTE) for fruit packaging. All the synthesized samples exhibited smooth and uniform surface morphologies. However, the average fiber diameters of PCL/ST/Ag, PCL/ST/YTE, and PCL/ST/YTE/Ag exceeded those of PCL/ST. The PCL/ST/YTE/Ag nanofibrous mat exhibited high mechanical strength, a decent ultraviolet blocking capacity, a low water vapor transmission rate, and lower wettability. The PCL/ST/YTE/Ag mat exhibited improved biocompatibility (on the NIH-3T3 cell line), antioxidant properties, and antimicrobial activity against Bacillus subtilis, Staphylococcus aureus, Escherichia coli, and Klebsiella pneumoniae. When synthesized nanofibrous mats were used for the active packaging of cherry tomatoes, the PCL/ST/YTE/Ag mat delayed spoilage and maintained “the tomatoes’ inherent color” until the 7th day. Overall, the results indicate that the PCL/ST/YTE/Ag nanofibrous mat has promising potential for active fruit packaging.

源于天然生物活性化学品和生物相容性聚合物的活性食品包装材料因其对环境的影响最小而越来越受欢迎。具有生物活性化合物的电纺丝生物聚合物是构建纳米纤维垫以满足活性食品包装材料需求的重要材料。从这个角度来看，本研究采用静电纺丝的方法，用黄姜提取物（YTE）注入聚己内酯/淀粉（PCL/ST）纳米纤维席子原位生长银纳米颗粒。采用最先进的方法评价了合成的PCL/ST/YTE/Ag纳米纤维垫的物理化学性质和生物活性，并与用于水果包装的一系列样品（PCL/ST、PCL/ST/Ag和PCL/ST/YTE）进行了比较。所有合成的样品表面形貌光滑均匀。PCL/ST/Ag、PCL/ST/YTE和PCL/ST/YTE/Ag的平均纤维直径均大于PCL/ST。PCL/ST/YTE/Ag纳米纤维毡具有较高的机械强度、较好的紫外线阻挡能力、较低的水蒸气透过率和较低的润湿性。PCL/ST/YTE/Ag复合物（在NIH-3T3细胞系上）表现出更好的生物相容性、抗氧化性能和抗枯草芽孢杆菌、金黄色葡萄球菌、大肠杆菌和肺炎克雷伯菌的抗菌活性。用合成的纳米纤维垫对圣女果进行活性包装时，PCL/ST/YTE/Ag垫延缓了变质，使“番茄固有色”保持到第7天。综上所述，PCL/ST/YTE/Ag纳米纤维垫在活性水果包装方面具有广阔的应用前景。

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引用次数: 0

Corrigendum to “Synergistic antibacterial capabilities of berberine-docusate in polyvinyl acetate coatings for meat preservation: Boosting generation of reactive oxygen species” [Food Packaging and Shelf Life 51 (2025) 101579] “肉类保鲜用聚醋酸乙烯酯涂层中小檗碱- docate的协同抗菌能力：促进活性氧的产生”[食品包装和保质期51(2025)101579]的更正

IF 10.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Packaging and Shelf Life

Pub Date : 2025-12-01 DOI: 10.1016/j.fpsl.2025.101607

Wanting Zhang, Xiujuan Zhi, Jichao Qi, Bin Du

引用次数: 0