Food Packaging and Shelf Life最新文献_第6页

Perspectives on novel food packaging applications of hydrochar generated during the hydrothermal synthesis of carbon dots 水热合成碳点过程中产生的碳氢化合物在食品包装中的应用前景

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.2025.101672

Ruchir Priyadarshi , Jong-Whan Rhim

Hydrochar, a carbon-rich byproduct produced during the synthesis of carbon dots via hydrothermal carbonization of biomass, has received limited attention despite its promising properties. Hydrochar, produced via hydrothermal synthesis, is characterized by tunable surface chemistry, diverse functional groups, and a lower energy requirement for synthesis than its analog, biochar, produced by the dry pyrolysis process. While biochar has been extensively studied for its advanced functionality in food packaging, hydrochar has not been fully explored. Hydrochar exhibits superior surface chemistry compared to biochar, enabling it to interact effectively with biopolymer matrices, which results in enhanced mechanical strength, improved thermal properties, and potential antioxidant and antimicrobial activities. This pioneer review aims to draw parallels between analogous biochar-based packaging systems and provide a pioneering perspective on how hydrochar can be utilized to develop active and intelligent packaging solutions. Moreover, the simultaneous use of both hydrothermal synthesis products, i.e., carbon dots and hydrochar, has been highlighted, which supports a zero-waste approach aligned with the goals of the circular economy and sustainable development strategies.

烃类是生物质水热碳化合成碳点过程中产生的富碳副产物，虽然具有良好的性能，但受到的关注有限。通过水热法合成的氢炭具有表面化学可调、官能团多样、合成所需能量低于通过干热解法生产的类似物生物炭等特点。虽然生物炭因其在食品包装中的先进功能而得到了广泛的研究，但碳氢化合物尚未得到充分的探索。与生物炭相比，碳氢化合物具有更好的表面化学性质，使其能够与生物聚合物基质有效地相互作用，从而增强机械强度，改善热性能，并具有潜在的抗氧化和抗菌活性。这篇先锋评论的目的是在类似的生物炭基包装系统之间建立相似之处，并就如何利用碳氢化合物来开发主动和智能包装解决方案提供开创性的观点。此外，还强调了同时使用水热合成产品，即碳点和碳氢化合物，这支持与循环经济和可持续发展战略目标一致的零浪费方法。

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引用次数: 0

Combination of electrolyzed water pre-treatment and modified atmosphere and humidity packaging: Impact on physicochemical attributes, bioactive and volatile compounds, and microbial load for fresh-cut apples 电解水预处理与改良气湿包装的结合：对鲜切苹果理化属性、生物活性和挥发性化合物以及微生物负荷的影响

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.2025.101668

Nandi E. Nyamende , Zinash A. Belay , Oluwafemi James Caleb

The visual appeal and quality of fresh-cut produce significantly influence consumer preference. This work examined the combined effects of pre-treatments: acidic electrolyzed water (AEW), alkaline (AIEW), and sodium hypochlorite (SH) with modified atmosphere and humidity packaging (MAHP) on fresh-cut ‘Granny Smith’ apples stored at 2 °C for 12 days. The MAHP material included biodegradable cellulose-based film (NF), a composite biaxially oriented polypropylene (BOPP) and polyethylene with lid. These packages were fitted with a fixed ratio window: (i) NF-BOPP (66:33 %), and (ii) BOPP-NF (66:33 %) for samples pre-treated with AEW and AIEW, respectively, and for general retail practice SH pre-treated samples were packed in polyethylene tray with lid as control (SH-Closed). Results showed that in-package gas composition was significantly impacted by pre-treatment and package type (p < 0.05). On day 12, fresh-cut apples under SH-Closed had the lowest total soluble solids (TSS, 9.7 ± 0.35 %), highest moisture loss (96.2 ± 0.02 g), and browning index (BI, 45 ± 1.9). AEW and AIEW pre-treatments combined with MAHP significantly slowed down microbial growth in comparison to SH-Closed samples. Highest accumulation of secondary volatile compounds with alcohol functional group were found in SH-Closed samples throughout storage. Overall, samples pre-treated with AEW and packed using BOPP-NF flow wrap, better maintained phenolic content and antioxidant activity, minimized water vapour condensation, and lowered microbial counts.

新鲜农产品的视觉吸引力和质量显著影响消费者的偏好。这项工作研究了预处理：酸性电解水（AEW）、碱性（AIEW）和次氯酸钠（SH）与改良大气和湿度包装（MAHP）对新鲜切的“史密斯”苹果在2°C下储存12天的综合影响。MAHP材料包括可生物降解的纤维素基薄膜（NF）、双轴取向聚丙烯（BOPP）和带盖聚乙烯的复合材料。这些包装配有固定的比例窗口：(i) NF-BOPP（66:33 %）和（ii） BOPP-NF（66:33 %）分别用于用AEW和AIEW预处理的样品，对于一般零售实践，SH预处理的样品包装在聚乙烯托盘中，盖子作为对照（SH- closed）。结果表明，前处理和包装类型对包装内气体成分有显著影响（p <； 0.05）。第12天，SH-Closed处理下的鲜切苹果可溶性固形物总量最低（TSS为9.7 ± 0.35 %），水分损失量最高（96.2 ± 0.02 g），褐变指数最高（BI为45 ± 1.9）。与sh封闭样品相比，AEW和AIEW预处理联合MAHP显著减缓了微生物的生长。具有酒精官能团的二次挥发性化合物在sh封闭样品的整个储存过程中积累最多。总的来说，用AEW预处理并使用BOPP-NF流动包裹包装的样品，可以更好地保持酚含量和抗氧化活性，减少水蒸气凝结，降低微生物数量。

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引用次数: 0

Microfluidic-spun pea protein aerogel fibers for photocatalytic antibacterial activity and banana preservation 微流控纺豌豆蛋白气凝胶纤维光催化抗菌活性及香蕉保鲜

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.2025.101675

Ren Li, Yulin Feng, Tiancong Song, Xiao Liu, Yinchu Liu, Wenhao Ma, Huijuan Zhang, Jing Wang

Although functional fruit packaging material has been prepared, the development of sustainable fruit packaging materials is still an important research goal. Here, pea protein, cellulose nanofiber and nano zirconia (nano-ZrO₂) were used as raw material, crosslinker and photosensitizer, respectively. Pea protein aerogel fiber was prepared by microfluidic spinning. With the increase of nano-ZrO₂ content (0 %-8 %), surface of the aerogel fibers became dense. The enthalpy value and peak temperature of the aerogel fiber increased by 38.83 J/g and 24.82 ℃, respectively, and the surface hydrophobicity decreased by 1.31. The internal structure of the aerogel fiber was destroyed, the β-sheet content increased by 1.92 %, and stable hydrogen bonds were formed in its interior. The aerogel fiber had significant inhibitory effect on the activity of S. aureus and E. coli, and the inhibitory effect was enhanced under photocatalytic conditions. Nano-ZrO₂ in aerogel fibers generated plentiful ROS (Reactive oxygen species) during photocatalysis process. These ROS passivated the antioxidant system of bacteria, damaged DNA and biological film, and eventually led to bacterial death. Moreover, the aerogel fiber had an obvious ethylene removal effect during banana preservation. This effect delayed the increase of malondialdehyde content, polyphenol oxidase and pectinase activity in bananas during storage, thus extending the storage time of bananas. This work can provide some reference for the development and utilization of sustainable fruit preservation materials.

虽然功能性水果包装材料已经制备出来，但开发可持续的水果包装材料仍然是一个重要的研究目标。本文以豌豆蛋白、纤维素纳米纤维和纳米氧化锆（nano- zro2）分别为原料、交联剂和光敏剂。采用微流控纺丝法制备了豌豆蛋白气凝胶纤维。随着纳米zro2含量（0 % ~ 8 %）的增加，气凝胶纤维的表面变得致密。气凝胶纤维的焓值和峰温分别提高了38.83 J/g和24.82℃，表面疏水性降低了1.31。气凝胶纤维的内部结构被破坏，β-片含量增加1.92 %，并在其内部形成稳定的氢键。气凝胶纤维对金黄色葡萄球菌和大肠杆菌的活性有明显的抑制作用，且在光催化条件下抑制作用增强。气凝胶纤维中的纳米zro2在光催化过程中产生大量的活性氧（ROS）。这些ROS使细菌的抗氧化系统钝化，破坏DNA和生物膜，最终导致细菌死亡。此外，在香蕉保存过程中，气凝胶纤维具有明显的乙烯去除效果。这种作用延缓了香蕉贮藏过程中丙二醛含量、多酚氧化酶和果胶酶活性的增加，从而延长了香蕉的贮藏时间。本研究可为可持续水果保鲜材料的开发利用提供一定的参考。

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引用次数: 0

Incorporating quercetin nanocrystals in chitosan-polyvinyl alcohol composite film with cinnamon essential oil loaded Pickering emulsions for enhanced controlled release properties 在壳聚糖-聚乙烯醇复合膜中加入槲皮素纳米晶体和肉桂精油负载皮克林乳液，以增强控释性能

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.2025.101678

Simin Fan , Dequan Zhang , Qingfeng Yang , Chaoqiao Zhu , Aurore Richel , Marie-Laure Fauconnier , Cheng Li , Ming Tian , Xin Li , Chengli Hou

Despite extensive efforts in developing bio-based active packaging, most current films still suffer from poor release kinetics of active ingredients. This study presents an innovative strategy to improve the controlled-release performance of antimicrobial packaging by incorporating cinnamon essential oil (CEO)-loaded Pickering emulsions as carriers and quercetin nanocrystals (QNs) as nanofillers into a chitosan-polyvinyl alcohol composite (CS-PVA/PEs/QNs). The resulting CS-PVA/PEs/QNs film exhibited excellent mechanical properties, achieving a tensile strength of 39.09 ± 0.46 MPa. We attribute this enhancement to a strengthened hydrogen-bonding network among QNs, the CEO-loaded Pickering emulsions, and the CS-PVA matrix, as confirmed by FTIR, XRD, and TGA. Furthermore, the film demonstrated remarkable antimicrobial activity (>99.99 % inhibition against food spoilage bacteria) and a significantly enhanced antioxidant capacity (approximately five-fold increase). The incorporation of QNs effectively modulated the CEO release kinetics, which followed a Fickian diffusion mechanism in high-fat food simulants, thereby suggesting a potential for long-term antimicrobial efficacy. Owing to these controlled-release antimicrobial characteristics, the CS-PVA/PEs/QNs film proved highly effective in preserving fresh meat, extending its shelf life to 11 days at 4 °C. This work provides a promising strategy for designing advanced controlled-release systems and contributes to the development of high-performance antimicrobial packaging.

尽管在开发生物基活性包装方面做出了广泛的努力，但目前大多数薄膜仍然存在活性成分释放动力学差的问题。以肉桂精油（CEO）为载体，槲皮素纳米晶体（QNs）为纳米填料，制备壳聚糖-聚乙烯醇复合材料（CS-PVA/PEs/QNs），以提高抗菌包装的控释性能。制备的CS-PVA/PEs/QNs薄膜具有优异的力学性能，抗拉强度为39.09 ± 0.46 MPa。FTIR， XRD和TGA证实，这种增强归因于qn， ceo负载的Pickering乳液和CS-PVA矩阵之间的氢键网络增强。此外，该薄膜还具有显著的抗菌活性（对食品腐败菌的抑制率为99.99 %）和显著增强的抗氧化能力（提高约5倍）。QNs的掺入有效地调节了CEO在高脂肪食物模拟物中的释放动力学，这一过程遵循菲克扩散机制，从而表明其具有长期抗菌功效的潜力。由于这些控释抗菌特性，CS-PVA/PEs/QNs薄膜被证明在保存鲜肉方面非常有效，在4°C下将其保质期延长至11天。这项工作为设计先进的控释系统提供了一个有前途的策略，并有助于高性能抗菌包装的发展。

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引用次数: 0

PHBV/PCL blend films with active compounds to prolong the shelf life of meat PHBV/PCL混合膜与活性化合物，延长肉类的保质期

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.2025.101677

Eva Moll, Arnau Ferri, Amparo Chiralt

Active films based on PHBV/PCL (PP) blends in a 1:1 ratio were obtained by melt blending and compression moulding, with and without 6 % (w/w) ferulic acid (FA) or rice straw extract (RSE), obtained by subcritical water extraction at 180 °C. These films (PP, PPFA and PPRSE) were characterised as to their functional, structural and heat-sealing properties, and their ability to preserve pork meat. Structural analysis revealed the immiscibility of the polymers in the mixture, although the active compounds improved interfacial adhesion. The microstructure of the PHBV and PCL phases was affected to a different extent by the active compounds. These did not modify the thermal stability of PCL, but RSE reduced the thermal stability of PHBV. The active compounds promoted UV-light blocking in the films, slightly modified their mechanical properties, and reduced the heat seal strength, without significantly affecting oxygen permeability. RSE slightly promoted water vapour permeability. Blend films with both active compounds extended the shelf life of cold-stored pork by up to 5 days compared to films without active compounds, limiting oxidative reactions and inhibiting bacterial growth.

以PHBV/PCL （PP）共混物为基础，以1:1的比例通过熔融共混和压缩成型获得了活性薄膜，并通过180℃亚临界水萃取得到了6 % （w/w）阿魏酸（FA）或稻草提取物（RSE）。这些薄膜（PP， PPFA和PPRSE）具有功能，结构和热封性能，以及保存猪肉的能力。结构分析揭示了混合物中聚合物的不混溶性，尽管活性化合物改善了界面附着力。活性化合物对PHBV相和PCL相的微观结构有不同程度的影响。这些都没有改变PCL的热稳定性，但RSE降低了PHBV的热稳定性。活性化合物促进了薄膜对紫外线的阻隔，轻微改变了薄膜的机械性能，降低了热封强度，但对透氧性没有明显影响。RSE对水蒸气渗透性有轻微的促进作用。与不含活性化合物的薄膜相比，含有这两种活性化合物的混合薄膜可将冷藏猪肉的保质期延长5天，从而限制氧化反应并抑制细菌生长。

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引用次数: 0

Zero-waste development of sustainable carrageenan-based active packaging films by utilizing hydrothermally synthesized carbon dots and byproduct hydrochar 利用水热合成碳点和副产物烃类开发可持续的零废弃物卡拉胶基活性包装膜

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

Food Packaging and Shelf Life

Pub Date : 2025-11-21 DOI: 10.1016/j.fpsl.2025.101665

Zohreh Riahi , Ajahar Khan , Jung Hoon Lee , Jong-Whan Rhim , Gye Hwa Shin , Jun Tae Kim

Recent studies have highlighted the promising role of carbon dots (CDs) in active food packaging. However, the potential of the hydrochar (HC) as a byproduct of the CDs synthesis has not been explored yet. This study presents a zero-waste approach by utilizing both CDs and HC synthesized hydrothermally from biomass. For this purpose, CDs and HC were produced using the medicinal herb Heracleum persicum (HP) as a biomass source and incorporated into the carrageenan (CAR)-based active packaging films. The developed CDs and HC and their integration into the CAR matrix were verified by FTIR, FE-SEM, TEM, UV-Vis, and fluorescent spectroscopy. The incorporation of CDs and HC strongly enhanced the antioxidant activity of the fabricated films, reaching 100 % and 62 % against ABTS assays, respectively. In addition, the bactericidal effect was confirmed by inhibiting the growth of pathogenic bacteria, S. aureus and S. enterica. Additionally, the CAR/HP-CD and CAR/HP-HC composite films blocked UV-B up to 80.5 % and 66.3 %, and UV-A up to 53.9 % and 57.4 %, respectively, without significant degrading the mechanical properties. Active packaging of grilled sausage showed that both composite films delayed lipid oxidation, reduced microbial contamination, and preserved product firmness during 24 days of refrigerated storage. These results demonstrate that both CDs and HC can be effectively utilized as multifunctional fillers in food packaging, providing a sustainable and zero-waste strategy for enhancing food safety and shelf life.

最近的研究强调了碳点（cd）在活性食品包装中的重要作用。然而，碳氢化合物（HC）作为CDs合成副产物的潜力尚未得到探索。本研究提出了一种利用生物质水热合成CDs和HC的零浪费方法。为此，我们利用药用植物仙桃（Heracleum persicum， HP）作为生物质来源生产cd和HC，并将其掺入以卡拉胶（CAR）为基础的活性包装膜中。通过FTIR、FE-SEM、TEM、UV-Vis和荧光光谱等手段验证了所制备的CDs和HC及其与CAR基体的整合。CDs和HC的掺入增强了制备膜的抗氧化活性，对ABTS检测分别达到100 %和62 %。此外，通过抑制病原菌、金黄色葡萄球菌和肠道葡萄球菌的生长，证实了其杀菌作用。此外，CAR/HP-CD和CAR/HP-HC复合膜对UV-B的阻隔率分别高达80.5 %和66.3% %，对UV-A的阻隔率分别高达53.9% %和57.4% %，而机械性能没有明显下降。对烤香肠进行活性包装后发现，两种复合膜均能延缓脂肪氧化，减少微生物污染，并能在24天的冷藏过程中保持产品的硬度。这些结果表明，cd和HC都可以有效地用作食品包装中的多功能填料，为提高食品安全和保质期提供了可持续和零浪费的策略。

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引用次数: 0

Electrospun Baijiu Prolamin based functional nanofiber: Potential in sustainable food preservation 以电纺丝白酒蛋白为基础的功能性纳米纤维：可持续食品保鲜的潜力

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

Food Packaging and Shelf Life

Pub Date : 2025-11-21 DOI: 10.1016/j.fpsl.2025.101666

Runkang Qiu , Ge Wang , Peihua Ma , Huanxiang Luo , Bei Fan , Litao Tong , Lili Wang , Yang Zheng , Liya Liu , Fengzhong Wang

This work created a functional nanofiber using electrospun technology, utilizing prolamin from Baijiu Jiuzao (PBJ), an underutilized byproduct of the liquor industry, to enhance food preservation. By systematically optimizing PBJ concentration (2.5–10 %, w/v) in electrospinning dope of PBJ-cinnamon essential oil (CEO)-polyethylene oxide (PEO) @ anthocyanins (ACN) composites, which demonstrated that the 10 % PBJ formulation achieves exceptional performance. Characterized by nanoscale structural precision, which was presented as the nanofiber diameter was lower than 500 nm. Enhanced hydrophobic interactions and denser molecular networks facilitated a 190 % increase in CEO encapsulation efficiency while enabling non-Fickian controlled release kinetics (Ritger-Peppas exponent n = 0.846, R² > 0.98). The optimized nanofibers exhibited robust antimicrobial efficacy with inhibition zones of 8.55 ± 0.44 mm (Escherichia coli) and 7.21 ± 0.59 mm (S. aureus), better moisture resistance (contact angle 94.2°), excellent DPPH and ABTS radical scavenging rates (87.05 % and 82.24 %), and pH-responsive chromatic shifts (ΔE* > 30 within 24 h post-spoilage). Applied to litchi preservation, these nanofibers delayed pericarp browning by 72 h while maintaining flesh integrity and providing ACN-mediated visual spoilage alerts. This work develops PBJ-derived electrospun nanofibers for fruit preservation, which converts liquor waste into innovative food packaging engineering and improves the added value of PBJ.

本研究利用白酒酿造过程中未被充分利用的副产品——白酒酒糟中的蛋白，利用静电纺丝技术制备了一种功能性纳米纤维，以增强食品的保鲜性。通过系统优化PBJ-肉桂精油(CEO)-聚氧化物（PEO） @花青素（ACN）复合材料静电纺丝液中PBJ的浓度（2.5-10 %,w/v），结果表明，10 %的PBJ配方具有优异的性能。表征为纳米级结构精度，表征为纳米纤维直径小于500 nm。增强的疏水相互作用和更密集的分子网络使CEO的包封效率提高了190 %，同时实现了非菲克式控释动力学（ritgger - peppas指数n = 0.846,R2 > 0.98）。优化的纳米纤维表现出强劲的抗菌功效,抑制区8.55 ±0.44  毫米(大肠杆菌)和7.21 ±0.59  毫米(金黄色葡萄球菌),更好的防潮性(接触角94.2°),优秀的DPPH和abt自由基清除率(87.05 % 82.24 %),和pH-responsive彩色变化(ΔE *祝辞30在24 h post-spoilage)。应用于荔枝保存，这些纳米纤维延缓果皮褐变72 h，同时保持果肉完整性并提供acn介导的视觉腐败警报。本研究开发了PBJ衍生电纺丝纳米水果保鲜纤维，将白酒废弃物转化为创新食品包装工程，提高了PBJ的附加值。

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引用次数: 0

Multifunctional cellulose nanocrystal/mango peel carbon quantum dots/polyvinyl alcohol nanocomposite films incorporated with citric acid for strawberry preservation 含有柠檬酸的多功能纤维素纳米晶体/芒果皮碳量子点/聚乙烯醇纳米复合膜用于草莓保鲜

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

Food Packaging and Shelf Life

Pub Date : 2025-11-20 DOI: 10.1016/j.fpsl.2025.101663

Xiaojun Ma , Xinying Su , Fei Wang , Wanlong Song , Dongna Li , Jianing Li , Fei Qiao

To extend the postharvest storage time of strawberries, polyvinyl alcohol-based (PVA) active packaging films (PVA-CC-MCQDs) with UV protection, antibacterial, and antioxidant properties were fabricated using mango peel carbon quantum dots (MCQDs) and cellulose nanocrystals (CNC). Due to the addition of citric acid, the interface compatibility between nanoparticles and the matrix was significantly improved, thereby enhancing the water contact angle and the thermal stability. Meanwhile, the tensile strength and the elongation at the break of the film with MCQDs were 71.97 MPa and 200.67 %, respectively. Moreover, the film containing MCQDs exhibited improved antioxidant activity, antimicrobial and UV barrier properties. Compared with other films, the strawberries packed with PVA-CC-MCQDs films showed lower bacterial growth and weight loss during 8 days of storage at 16 °C-30 % RH and 25 °C-50 % RH conditions, maintaining their freshness and edible value. Therefore, active films developed based on MCQDs were expected to be applied as multifunctional packaging materials for the food industry.

为延长草莓采后贮藏时间，采用芒果皮碳量子点（MCQDs）和纤维素纳米晶（CNC）制备了具有抗紫外线、抗菌和抗氧化性能的聚乙烯醇基（PVA）活性包装膜（PVA- cc -MCQDs）。柠檬酸的加入显著改善了纳米颗粒与基体的界面相容性，从而提高了水接触角和热稳定性。同时，添加MCQDs的薄膜的拉伸强度和断裂伸长率分别为71.97 MPa和200.67 %。此外，含有MCQDs的膜具有较好的抗氧化、抗菌和紫外线阻隔性能。在16°C-30 % RH和25°C-50 % RH条件下，与其他薄膜相比，PVA-CC-MCQDs薄膜包装的草莓在8 d的储存期间细菌生长和重量下降较低，保持了草莓的新鲜度和食用价值。因此，基于mcqd开发的活性薄膜有望作为食品工业的多功能包装材料得到应用。

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引用次数: 0

Design of microcapsule-enhanced composite starch films for antibacterial inner food packaging 抗菌食品内包装用微胶囊增强复合淀粉膜的设计

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

Food Packaging and Shelf Life

Pub Date : 2025-11-19 DOI: 10.1016/j.fpsl.2025.101661

Haozhe Zhang, Hao Wu, Eng San Thian

This study developed starch-based edible films functionalised with peppermint oil (PO) to achieve antimicrobial inner packaging applications. Two incorporation strategies were compared: direct emulsification and microencapsulation via a drop-on-demand (DOD) technique. Composite films were prepared using corn starch (CS), carboxymethyl cellulose (CMC) and glycerol (GL) as the film-forming matrix, and their structural, thermal, mechanical and antimicrobial properties were systematically evaluated. Films with directly added PO (S4@PO) exhibited poor loading efficiency and rapid release, whereas the film with a high PO microcapsule concentration (S4@HMC), showed over 60 % retention at first and demonstrated the biphasic release profile: an initial burst followed by sustained release. Mechanical tests confirmed that the encapsulated PO films exhibited greatly improved flexibility (ε=49.27 %) and tunable strength compared with conventional starch films. Notably, compared to commercial starch films, the S4@HMC film showed markedly enhanced water vapour barrier properties, representing a key benefit for use in high-humidity conditions. Cytotoxicity assays confirmed the films were non-toxic, and both in vitro and in situ antibacterial tests demonstrated effective inhibition of E. coli and S. aureus, even under high bacterial loads.

本研究开发了以薄荷油（PO）功能化的淀粉基可食用薄膜，以实现抗菌内包装应用。比较了两种掺入策略：直接乳化和微胶囊化。以玉米淀粉（CS）、羧甲基纤维素（CMC）和甘油（GL）为成膜基质制备复合膜，并对其结构、热性能、力学性能和抗菌性能进行了系统评价。直接添加PO （S4@PO）的膜表现出较差的加载效率和快速释放，而含有高PO微胶囊浓度（S4@HMC）的膜最初的保留率超过60% %，并表现出两相释放特征：最初的爆发，然后是持续释放。力学试验证实，与常规淀粉膜相比，包封后的PO膜具有显著的柔韧性（ε=49.27 %）和可调强度。值得注意的是，与商业淀粉薄膜相比，S4@HMC薄膜显示出明显增强的水蒸气阻隔性能，这是在高湿度条件下使用的关键优势。细胞毒性试验证实膜是无毒的，体外和原位抗菌试验表明，即使在高细菌负荷下，也能有效抑制大肠杆菌和金黄色葡萄球菌。

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引用次数: 0

Modification and characterization of an eco-friendly corn starch/soy protein isolate/titanium dioxide bionanocomposite via ultraviolet a irradiation 紫外辐照改性玉米淀粉/大豆分离蛋白/二氧化钛生物纳米复合材料及表征

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

Food Packaging and Shelf Life

Pub Date : 2025-11-15 DOI: 10.1016/j.fpsl.2025.101664

Sayedeh Elham Atabak , Mohammad Hojjatoleslamy , Iman Shahabi-Ghahfarrokhi , Hooman Molavi

This study reports the fabrication of a bionanocomposite composed of corn starch, soluble soy protein isolate, and titanium dioxide (TiO₂) nanoparticles (SSTU) as an eco-friendly food packaging material. The effects of UV-A irradiation (1–6 h) and TiO₂ concentrations (1–3 wt%) were optimized via Response Surface Methodology. TiO₂ enhanced film hydrophobicity and tensile strength up to an optimum, while elongation at break decreased under moderate UV-A but improved with longer exposure. Young’s modulus declined with extended UV-A, and tensile energy to break remained largely unaffected. Moisture-related properties decreased with increased UV-A, whereas water vapor permeability rose. Optical analysis showed increased yellowness and reduced whiteness with higher TiO₂ and UV-A. Optimization identified 5.4 h UV-A exposure and 2.3 % TiO₂ content as ideal, yielding favorable color, thickness, barrier, and mechanical properties. These results highlight SSTU films’ potential as effective, eco-friendly food packaging with enhanced UV resistance and mechanical integrity.

本研究报道了一种由玉米淀粉、可溶性大豆分离蛋白和二氧化钛（TiO₂）纳米颗粒（SSTU）组成的生物纳米复合材料作为环保食品包装材料的制备。通过响应面法优化UV-A辐照（1-6 h）和TiO 2浓度（1-3 wt%）的影响。tio2使膜的疏水性和拉伸强度达到最佳，而断裂伸长率在中等UV-A照射下下降，但随着暴露时间的延长而提高。杨氏模量随着UV-A的延长而下降，而断裂的拉伸能基本不受影响。随着UV-A的增加，水分相关性能降低，而水蒸气渗透性增加。光学分析表明，随着tio2和UV-A的增加，黄度增加，白度降低。优化结果表明，5.4 h的UV-A暴露和2.3 %的tio2含量是理想的，可以获得良好的颜色、厚度、阻隔性和机械性能。这些结果突出了SSTU薄膜作为有效的、环保的食品包装的潜力，具有增强的抗紫外线和机械完整性。

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