Food Packaging and Shelf Life最新文献

The insufficient bacteriostatic capacity of lignin greatly limits its application performance in the packaging and medical fields. Herein, a lignin with significantly enhanced antibacterial activity was prepared, in which PHGH (polyhexamethylene guanidine hydrochloride) was chosen to be grafted onto lignin, initiated by the glyoxal induced cross-linking. The grafting of PHGH on the lignin (PHGH-m-lignin) was confirmed by the FTIR, ¹H- and ³¹P NMR spectra. The diameter size and zeta potential of PHGH-m-LNP were evaluated. Compared with that (199.96 nm) of pristine LNP, the diameter size of PHGH-m-LNP decreased to 71.44 nm, and the zeta potential increased to − 25.6 mV from − 30.1 mV. The results of antibacterial activity showed that the PHGH-m-LNP exhibited an excellent antibacterial activity (>99.99 %) towards E.coli. AFM images disclosed the physically antibacterial mechanism of PHGH-m-LNP. For the application, different concentrations of PHGH-m-lignin nanofiller (PHGH-m-LNP) were used to fabricate starch films via casting method. The PHGH-m-LNP could confer the starch film an exceptional antimicrobial activity (antibacterial activities = 98.84 %) at the addition level of 1 % (wt). In addition, the hydrophobicity and UV shielding capacity of starch film were enhanced, with the decreased maximum thermal degradation rate. Therefore, a new way to improve the antibacterial activity of lignin is provided, which is greatly significant for boosting the high-value application potential of lignin in the packaging and medical fields.

A novel nanocomposite was developed by integrating zinc oxide nanoparticles (ZnO NPs) into chitosan (CS) matrix and investigated for its impact on the quality and shelf life of refrigerated poultry meat over 11 days. Physicochemical properties including weight, pH, titratable acidity, color, thiobarbituric acid reactive substances assay, microbiological growth studies encompassed total psychotropic and mesophilic aerobic microorganisms, Enterobacteriaceae analyses, and zinc migration levels were conducted to determine the optimal nanocomposite concentration. Results revealed that bio-nanocomposite exhibited superior characteristics compared to chemogenic nanocomposite, chitosan, polyvinyl alcohol, and unwrapped meats. Bio-nanocomposite with reduced unsaturated lipid content extends poultry shelf life to 7 days in packaging, outperforming chemogenic-nanocomposites (5 days) and chitosan (4 days). This study proves that CS/ZnO NP nanocomposite is a promising active packaging material for meat, extending their shelf life without deteriorating its physicochemical characteristics and supporting sustainability, though further research on its toxicological properties is warranted.

Current research was aimed to extract arabinoxylans (AXs) from maize bran and synthesis of silver nanoparticles (AgNPs) through maize bran arabinoxylans (MBAXs), their characterization, and in-vitro efficacy against S. aureus, E.coli, and K. pneumoniae. Then, AgNPs were loaded in gelatin-based biofilm in different concentrations (0 %, 0.5 %, 1 %, and 1.5 %). The results showed that MBAXs contained arabinose (25.83 %), and xylose (32.12 %) in higher proportions. XRD spectra of MBAXs were amorphous, however, AgNPs capped with MBAXs showed crystalline spectra. SEM micrographs showed the spherical and irregular structure of AgNPs. Further, AgNPs showed an inhibition zone in the range of 7.38–13.78 mm, 11.45–19.14 mm, and 7.00–14.66 mm against E. coli, S. aureus, and K. pneumoniae respectively. FTIR spectra of biofilm showed stretchings at 3270, 2935, 1625, 1542, and 1030 cm⁻¹ which showed the presence of –OH, -CH, and N-H groups of gelatin. An increase in AgNPs concentration, imparted minor changes in SEM micrographs on the film surface. Further, gelatin biofilm showed that the addition of AgNPs didn’t affect the thickness of biofilms but affected the mechanical properties after exceeding 0.5 %. The antimicrobial activity of the biofilm assessed on different foodborne pathogens showed a definite inhibition zone, which showed that packaging films loaded with AgNPs are effective in enhancing the shelf life of food commodities from microbial spoilage. Conclusively, current research showed that MBAXs are suitable for synthesizing AgNPs with definite antimicrobial activity and their incorporation in gelatin biofilm in a concentration-dependent manner could be a sustainable way to the development of sustainable packaging.

Enhancing biodegradable packaging with antioxidative functions effectively improved shelf-life extension capability to reduce food loss and waste. Gallic acid (GA) as antioxidant was compounded with biodegradable polymer blends namely poly(butylene adipate-co-terephthalate) and poly(butylene succinate) (PBAT/PBS) (70/30 and 30/70) at up to 15 % to enhance antioxidant activity. GA addition formed aggregated clumps giving an irregular rough surface, preventing recrystallization and affecting the degree of crystallinity (up to 2-fold) and changes in morphology of each crystalline polymorph, while also modifying mechanical relaxation of the amorphous matrices. Increasing GA content reduced mechanical strength (up to 85 %, and 68 % for 70PBAT/30PBS and 30PBAT/70PBS) and increased permeability (up to 2.4 and 11.8 folds for water vapor and oxygen permeation, respectively) because of a less homogeneous structure. Release of antioxidant capacity was monitored by DPPH radical scavenging activity in aqueous simulants (water, 10 % ethanol, 50 % ethanol and acetic acid) and was mainly dependent on simulant types and GA loading. Radical scavenging activity corresponded with the release of phenolic compounds from the sheets. The 30PBAT/70PBS blend containing GA at 15 % showed the highest antioxidant capacity. Results showed that active biodegradable packaging could be used to prolong the oxidative degradation of foods.

Edible packaging films are gaining attention as an innovative and sustainable solution for food preservation, providing a protective barrier against physical damage, microbial contamination, and environmental factors. This study aimed to develop an advanced edible packaging film by incorporating galactooligosaccharides (GOS) to strengthen intermolecular interactions and improve film integrity. The composite film, consisting of chitosan (CS), zein, and GOS, was carefully optimized and thoroughly characterized for its physicochemical properties. The impact of GOS incorporation on the film's mechanical strength, barrier properties, and performance in food preservation was systematically investigated. The resulting CS-Zein-GOS film, fabricated with a 1 % (w/v) concentration using the solvent casting technique, exhibited enhanced light-blocking capabilities, improved hydrophobicity, and significantly improved barrier properties against water vapor and oxygen permeability compared to the CS counterpart. Moreover, the composite film displayed thermal stability up to 303.91 °C and superior flexibility, as indicated by elongation at break and tensile strength values. Application tests showed that the CS-Zein-GOS coating effectively extended the shelf life of strawberries and cherries at room temperature by up to three days. Analytical techniques revealed the interaction between the components and confirmed the potential of this novel water-soluble, edible film in food packaging applications, particularly for fresh produce, to extend shelf life and reduce plastic waste. These findings highlight the promising prospects of edible packaging films in addressing sustainability challenges in the food industry.

In the realm of food safety, innovative intelligent packaging material that can provide the capacity for timely and effectively monitoring the food freshness are essential. In this work, ammonia-sensitive Cu-based metal organic framework (Cu-LTE) nanocrystal was manufactured and characterized, and then explored as a functional compatibilizer of carboxymethyl starch/polyvinyl alcohol (CMS/PVA) blend to develop novel intelligent packaging film materials. The results demonstrated that the introduction of Cu-LTE nanocrystal into CMS/PVA blend brought about significant promotions regarding to the compatibility, mechanical strength (48.1 MPa), UV-protection (with UV transmittance of only 1.6 %), and moisture/oxygen barrier effectiveness, while preserving long-term colour stability of the blend film. Moreover, the developed CMS/PVA/Cu-LTE blend film featured remarkable antibacterial capacity (over 99.0 %) toward both E. coli and S. aureus bacteria, as well as outstanding colour change ability under ammonia environment. The developed CMS/PVA/Cu-LTE blend film also presented visually identifiable colour change during the monitoring of shrimp deterioration. These findings indicated that the developed CMS/PVA/Cu-LTE blend film should hold tremendous potential as an intelligent active packaging material.

In a global scenario so severely affected by food insecurity, all food science and technology stakeholders are called to face the most pivotal of the sustainability challenges: ensuring the availability of safe and adaptable foods in all territories; foods that meet our needs as consumers with least possible negative impact. This was the guiding subject of the presentations and discussions that animated the tenth edition of the Shelf Life International Meeting (SLIM 2022), held in Bogotá from November 28th to December 1st 2022. The congress, organized for the first time in Latin America, was the main international rendezvous entirely dedicated to the latest developments and future prospects in the field of shelf life and food packaging. The Colombian capital hosted over 140 researchers and experts from academic institutions and companies around the world, including Colombia, Italy, Spain, Peru, Chile, Mexico, Ecuador, and the United States, who presented 91 scientific contributions. It was an opportunity for an exchange of scientific and technological knowledge on crucial aspects for achieving more sustainable food chains and, consequently, a more sustainable world. A future is possible where food packaging systems and other preservation technologies not only ensure the integrity of our food supply but also minimize environmental impact and promote the well-being of consumers worldwide. We hereby discuss the main outcomes of the meeting, attempting to catalogue and contextualize the selection of works that are part of the Food Packaging and Shelf Life special issue dedicated to SLIM 2022.

Active food packaging films with biological activities are a promising food technology, and antioxidant ability is one of the most important biological activities. In this study, an antioxidant active packaging film was prepared by directly blending gelatin, chitosan and a novel O/W Pickering emulsion and then drying. The emulsion was prepared from two antioxidant compounds, Mesona Chinensis essential oils (MCB-EO) and betanin-loaded quaternary ammonium-functionalized mesoporous silica nanoparticles (betanin-QAMSNPs), which provide this emulsion with high antioxidant activity. After adding the emulsion, the water content (26.63 %), water solubility (28.3 %), and water contact angle (86.2°) of the film are lower than those of the gelatin-chitosan film. The thickness and water vapour permeabilities of the betanin-Pickering emulsion film are 275.25 µm and 4.802 × 10⁻¹⁰ g·s⁻¹·m⁻¹·Pa⁻¹, respectively, which are higher than those of gelatin-chitosan films. Adding betanin-Pickering emulsions can decrease the roughness of the surface, which is observed by atomic force microscopy (AFM) and scanning electron microscopy (SEM). The DPPH and ABTs⁺ free radical scavenging capacities of the betanin-Pickering emulsion films are 21.77 % and 91.87 %, respectively, which are higher than those of the gelatin-chitosan films (4.64 % and 61.15 %), indicating that adding the betanin-Pickering emulsion can enhance the antioxidant ability of the gelatin-chitosan films. The betanin-Pickering emulsion films can inhibit the oxidation of soybean oil. In conclusion, in this study, a novel food packaging film was successfully prepared and has potential application as an antioxidant food packaging material.

In this study, three variants of phenolic acids, namely p-hydroxybenzoic acid (PHBA), p-hydroxyphenylacetic acid (PHAA), and p-hydroxyphenylpropionic acid (PHPA), were integrated into pectin through an enzymatic approach to enhance the preservation efficacy of seabass fillets. Structural elucidation revealed that, under lipase catalysis, each phenolic acid variant was successfully grafted onto pectin via esterification, with the corresponding phenolic acid content being 0.719, 0.699, and 0.731 mmol/g in the p-hydroxyphenylacetic acid-modified pectin (Hb-Pe), p-hydroxyphenylacetic acid-modified pectin (Ha-Pe), and p-hydroxyphenylpropionic acid-modified pectin (Hp-Pe), respectively. Regarding antioxidative activity, the modified pectins showcased a more pronounced inhibition of β-carotene bleaching than their original forms, though there was no noticeable variance in 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging. Additionally, the enhanced pectin displayed increased antibacterial activity against Escherichia coli and Staphylococcus aureus, with the Hp-Pe type presenting the most potent inhibitory effect. Moreover, the application of modified pectin as a coating markedly extended the storage duration of seabass fillets, with the Hp-Pe variant being particularly effective.

In the present work, the starch was prepared from wampee fruit seeds and wampee seed starch (WSS) was prepared utilized as biopolymers for packaging films for the first time. The red pear peel anthocyanin extracts (RPPAEs) were incorporated as active compounds and indicators into WSS films to develop novel active and intelligent packaging. The WSS have excellent film-forming capacities. The RPPAEs had great compatibility with WSS matrix without influencing their chemical structures. The introduced RPPAEs enhanced the optical performance of WSS films, allowing the improved ultraviolet barrier capacities. The RPPAEs might have some plasticizing effects, which contributed to the reduced tensile strength as well as enhanced elongation at break. Meanwhile, RPPAEs imparted excellent antioxidant capacities and sensitive pH-color responsiveness on WSS films. The WSS-based films had great biodegradability. The active and intelligent WSS/RPPAEs composite films presenting multifunctionality showed promise for the preservation of apple fruits and visible monitoring of shrimp freshness.