Food Packaging and Shelf Life最新文献_第6页

Polyphenols from Olea europaea L. cv. Caiazzana leaf pruning waste for antioxidant and UV-blocking starch-based plastic films

IF 8.5 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Packaging and Shelf Life

Pub Date : 2025-01-01 DOI: 10.1016/j.fpsl.2025.101447

Hamid Mushtaq , Simona Piccolella , Giovanna Cimmino , Elvira Ferrara , Nabila Brahmi-Chendouh , Milena Petriccione , Severina Pacifico

Olive tree waste products, such as leaves, can be used to formulate antioxidant additive mixtures for bioactive and functional packaging. In this context, with the aim of better enhancing the flavonoid component, the extract obtained by ultrasonic accelerated maceration was fractionated to obtain the OlP fraction, characterized by UltraViolet-Visible (UV-Vis) and Attenuated Total Reflectance Fourier Transform InfraRed (ATR FT-IR) spectroscopic techniques and chromatographic analysis coupled to high-resolution tandem mass spectrometry. The extract, consisting of 60.4 % flavonoids, exhibited a marked antiradical capacity but did not exert cytotoxic effects. The incorporation, at two different percentage levels, in a starch-based film, already with the plasticizers glycerol and sorbitol, was previously characterized chemically by ATR FT-IR tools, morphologically by Scanning Electron Microscopy (SEM), for the thermal behaviour and physical-chemical properties of thickness, density, water vapor transmission rate, moisture absorption, and colour. The data obtained, including the assessment of the UV-blocking, photoprotective, and antiradical activities, emphasize that the composition of the film was maintained, with OlP preserving its antioxidant efficacy while also acting more effectively as a moisture absorber and natural plasticizer.

{"title":"Polyphenols from Olea europaea L. cv. Caiazzana leaf pruning waste for antioxidant and UV-blocking starch-based plastic films","authors":"Hamid Mushtaq , Simona Piccolella , Giovanna Cimmino , Elvira Ferrara , Nabila Brahmi-Chendouh , Milena Petriccione , Severina Pacifico","doi":"10.1016/j.fpsl.2025.101447","DOIUrl":"10.1016/j.fpsl.2025.101447","url":null,"abstract":"<div><div>Olive tree waste products, such as leaves, can be used to formulate antioxidant additive mixtures for bioactive and functional packaging. In this context, with the aim of better enhancing the flavonoid component, the extract obtained by ultrasonic accelerated maceration was fractionated to obtain the OlP fraction, characterized by UltraViolet-Visible (UV-Vis) and Attenuated Total Reflectance Fourier Transform InfraRed (ATR FT-IR) spectroscopic techniques and chromatographic analysis coupled to high-resolution tandem mass spectrometry. The extract, consisting of 60.4 % flavonoids, exhibited a marked antiradical capacity but did not exert cytotoxic effects. The incorporation, at two different percentage levels, in a starch-based film, already with the plasticizers glycerol and sorbitol, was previously characterized chemically by ATR FT-IR tools, morphologically by Scanning Electron Microscopy (SEM), for the thermal behaviour and physical-chemical properties of thickness, density, water vapor transmission rate, moisture absorption, and colour. The data obtained, including the assessment of the UV-blocking, photoprotective, and antiradical activities, emphasize that the composition of the film was maintained, with OlP preserving its antioxidant efficacy while also acting more effectively as a moisture absorber and natural plasticizer.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"47 ","pages":"Article 101447"},"PeriodicalIF":8.5,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143094532","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Physicochemical properties of protein-polysaccharide-polyphenol bilayer composite film prepared by electrospinning layer-by-layer assembly technology

IF 8.5 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Packaging and Shelf Life

Pub Date : 2025-01-01 DOI: 10.1016/j.fpsl.2025.101441

Jing Jiang , Zheqi Liu , Ziming Wang, Tingyu Song, Tiantong Lan, Hao Zhang, Jingsheng Liu

In this study, zein-wheat gluten composite fiber film (Z-G) and chitosan-gelatin-thymol composite fiber film (CS-GE-T) were physically assembled by electrospinning layer-by-layer assembly technology to prepare zein-wheat gluten / chitosan-gelatin-thymol double-layer composite fiber film (Z-G-C-T). Z-G and CS-GE-T were prepared by electrospinning, By comparing the functional properties of CS-GE-T with different concentrations of thymol, the optimal concentration ratio was selected as the second layer film (CS-GE-T 0.05); the bilayer composite fiber film was prepared by electrospinning layer-by-layer assembly technology. The thermal stability, mechanical properties, water vapor permeability and antibacterial properties of the double-layer composite fiber film are better than those of the single-layer composite fiber film. Its thermal stability was 14.74 % higher than that of the optimal ratio of double protein film, and 4.37 % higher than that of the optimal concentration CS-GE-T. The tensile strength, fracture strain and elastic modulus were increased by 2.07 MPa, 0.20 % and 141.50 MPa, respectively, compared with the optimal ratio of double protein composite fiber film. Through research, it was found that Z-G-C-T can be applied in the field of jujube fruit preservation, extending the shelf life of winter jujube, which provides new ideas for the field of multi-functional green preservation.

{"title":"Physicochemical properties of protein-polysaccharide-polyphenol bilayer composite film prepared by electrospinning layer-by-layer assembly technology","authors":"Jing Jiang , Zheqi Liu , Ziming Wang, Tingyu Song, Tiantong Lan, Hao Zhang, Jingsheng Liu","doi":"10.1016/j.fpsl.2025.101441","DOIUrl":"10.1016/j.fpsl.2025.101441","url":null,"abstract":"<div><div>In this study, zein-wheat gluten composite fiber film (Z-G) and chitosan-gelatin-thymol composite fiber film (CS-GE-T) were physically assembled by electrospinning layer-by-layer assembly technology to prepare zein-wheat gluten / chitosan-gelatin-thymol double-layer composite fiber film (Z-G-C-T). Z-G and CS-GE-T were prepared by electrospinning, By comparing the functional properties of CS-GE-T with different concentrations of thymol, the optimal concentration ratio was selected as the second layer film (CS-GE-T 0.05); the bilayer composite fiber film was prepared by electrospinning layer-by-layer assembly technology. The thermal stability, mechanical properties, water vapor permeability and antibacterial properties of the double-layer composite fiber film are better than those of the single-layer composite fiber film. Its thermal stability was 14.74 % higher than that of the optimal ratio of double protein film, and 4.37 % higher than that of the optimal concentration CS-GE-T. The tensile strength, fracture strain and elastic modulus were increased by 2.07 MPa, 0.20 % and 141.50 MPa, respectively, compared with the optimal ratio of double protein composite fiber film. Through research, it was found that Z-G-C-T can be applied in the field of jujube fruit preservation, extending the shelf life of winter jujube, which provides new ideas for the field of multi-functional green preservation.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"47 ","pages":"Article 101441"},"PeriodicalIF":8.5,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143094534","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Menthol and organic acid-based hydrophobic deep eutectic solvents as plasticizers in biodegradable poly (lactic acid) films

IF 8.5 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Packaging and Shelf Life

Pub Date : 2025-01-01 DOI: 10.1016/j.fpsl.2024.101415

Şükran Aşgın Uzun , Adnan Fatih Dağdelen , Ömer Yunus Gümüş , Ayşe Neslihan Dündar , Furkan Türker Sarıcaoğlu

This study examined hydrophobic deep eutectic solvents (DESs) as plasticizers for poly (lactic acid) (PLA) films, comparing their performance to plasticizers like epoxidized soybean oil (ESBO) and di(2-ethylhexyl) phthalate (DEHP). DESs were produced by mixing DL-menthol (hydrogen bond acceptor, HBA) with pyruvic acid (Pyr) and levulinic acid (Lev) (hydrogen bond donors, HBD). The densities of DESs were similar to ESBO and DEHP and exhibited low viscosity and shear-thinning behavior. Chemical and thermal analysis revealed successful production of DESs, indicated by lower melting points and hydrogen bond interactions between HBA and HBD. PLA films plasticized with DESs showed varied properties depending on plasticizer concentration. M-Pyr plasticized films had the lowest water uptake and solubility at a 5 % concentration. DESs imparted a yellowish tint to PLA films, with M-Lev showing higher b* values. Light transmission decreased with increasing plasticizer concentration, enhancing UV barrier properties. Adding 20 % M-Pyr and M-Lev to DES plasticized films enhanced their tensile strength by 21.73–80.60 % while reducing elongation at break by 45.94 % and 39.10 %, respectively. DESs also influenced puncture force, deformation, and heat seal ability. Water vapor and oxygen permeabilities of DES-plasticized PLA films were reduced by 50 % and 38.35 % at 20 % plasticizer concentration. FT-IR analysis verified DESs' compatibility with PLA, indicating negligible shifts in characteristic peaks. DESs exhibited low volatility and migration with high antioxidant capacity, making them suitable plasticizers. Menthol-based hydrophobic DESs demonstrated effectiveness as plasticizers for PLA films, improving mechanical and barrier properties while ensuring stability and low volatility.

{"title":"Menthol and organic acid-based hydrophobic deep eutectic solvents as plasticizers in biodegradable poly (lactic acid) films","authors":"Şükran Aşgın Uzun , Adnan Fatih Dağdelen , Ömer Yunus Gümüş , Ayşe Neslihan Dündar , Furkan Türker Sarıcaoğlu","doi":"10.1016/j.fpsl.2024.101415","DOIUrl":"10.1016/j.fpsl.2024.101415","url":null,"abstract":"<div><div>This study examined hydrophobic deep eutectic solvents (DESs) as plasticizers for poly (lactic acid) (PLA) films, comparing their performance to plasticizers like epoxidized soybean oil (ESBO) and di(2-ethylhexyl) phthalate (DEHP). DESs were produced by mixing DL-menthol (hydrogen bond acceptor, HBA) with pyruvic acid (Pyr) and levulinic acid (Lev) (hydrogen bond donors, HBD). The densities of DESs were similar to ESBO and DEHP and exhibited low viscosity and shear-thinning behavior. Chemical and thermal analysis revealed successful production of DESs, indicated by lower melting points and hydrogen bond interactions between HBA and HBD. PLA films plasticized with DESs showed varied properties depending on plasticizer concentration. M-Pyr plasticized films had the lowest water uptake and solubility at a 5 % concentration. DESs imparted a yellowish tint to PLA films, with M-Lev showing higher <em>b*</em> values. Light transmission decreased with increasing plasticizer concentration, enhancing UV barrier properties. Adding 20 % M-Pyr and M-Lev to DES plasticized films enhanced their tensile strength by 21.73–80.60 % while reducing elongation at break by 45.94 % and 39.10 %, respectively. DESs also influenced puncture force, deformation, and heat seal ability. Water vapor and oxygen permeabilities of DES-plasticized PLA films were reduced by 50 % and 38.35 % at 20 % plasticizer concentration. FT-IR analysis verified DESs' compatibility with PLA, indicating negligible shifts in characteristic peaks. DESs exhibited low volatility and migration with high antioxidant capacity, making them suitable plasticizers. Menthol-based hydrophobic DESs demonstrated effectiveness as plasticizers for PLA films, improving mechanical and barrier properties while ensuring stability and low volatility.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"47 ","pages":"Article 101415"},"PeriodicalIF":8.5,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143104361","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

pH-sensitive intelligent packaging films from Kodo millet (Paspalum scrobiculatum) starch and gum tragacanth incorporated with beetroot peel extract for monitoring shrimp freshness 由Kodo小米（Paspalum scrobiculatum）淀粉和黄芪胶与甜菜根皮提取物混合制成的ph敏感智能包装薄膜，用于监测虾的新鲜度

IF 8.5 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Packaging and Shelf Life

Pub Date : 2024-12-01 DOI: 10.1016/j.fpsl.2024.101405

Rahul Thakur , Harshi Singhi , Vedsagar Rajesh Suryavanshi , R. Santhosh , Swarup Roy , Khalid Gul , Srinivas Janaswamy , Kirtiraj K. Gaikwad , Preetam Sarkar

This study aims to develop intelligent pH-sensitive food packaging films based on kodo millet starch (KMS), gum tragacanth (GT), and zinc oxide nanoparticles (ZNP) incorporated with betalain-rich beetroot (Beta vulgaris L.) peel extract (BPE). The physical, mechanical, optical, microstructural, thermal, barrier, and functional properties of films with different BPE concentrations (50, 100, and 200 % of dry matter weight) were studied. The results proved betalain to be the major component in the BPE, which showed significant color change under alkaline conditions. Field emission scanning electron microscopy demonstrated good compatibility among the film constituents. Fourier transform infrared spectroscopy suggested hydrogen bonding interactions between the betalain-BPE and KMS/GT/ZNP-based film matrix. Incorporating the extract at different concentrations enhanced the ultraviolet-visible light barrier, antioxidant properties, and antimicrobial properties. The betalain-rich films showed color variation from pink in an acidic medium to yellow in an alkaline medium. The film with a 200 % concentration of BPE represented the highest color change when exposed to ammonia compared to other films. During the freshness indicator study of shrimp, the total volatile basic nitrogen concentration increased. The film with a 200 % concentration of betalain extract showed visible color changes from pink to pale yellow. Overall, our results suggest that the film containing a 200 % extract concentration can be used as an active pH-responsive packaging in the food industry.

本研究旨在开发以谷子淀粉（KMS）、黄胶（GT）、氧化锌纳米颗粒（ZNP）和富含甜菜素的甜菜根（Beta vulgaris L.）皮提取物（BPE）为主要原料的智能ph敏感食品包装薄膜。研究了不同BPE浓度（占干物质质量的50%、100和200 %）的薄膜的物理、机械、光学、显微结构、热学、阻隔和功能性能。结果表明甜菜素是BPE的主要成分，在碱性条件下BPE呈现明显的颜色变化。场发射扫描电镜显示膜组分之间具有良好的相容性。傅里叶红外光谱分析表明β - bpe与KMS/GT/ znp基薄膜基体之间存在氢键作用。加入不同浓度的提取物增强了紫外光-可见光屏障、抗氧化性能和抗菌性能。富含甜菜素的薄膜呈现出从酸性介质中的粉红色到碱性介质中的黄色的颜色变化。与其他薄膜相比，BPE浓度为200 %的薄膜在暴露于氨时表现出最大的颜色变化。在虾的新鲜度指标研究中，挥发性碱性氮总浓度增加。甜菜素提取物浓度为200 %时，膜的颜色由粉红色变为淡黄色。总的来说，我们的研究结果表明，含有200 %提取物浓度的薄膜可以用作食品工业中活性ph响应包装。

{"title":"pH-sensitive intelligent packaging films from Kodo millet (Paspalum scrobiculatum) starch and gum tragacanth incorporated with beetroot peel extract for monitoring shrimp freshness","authors":"Rahul Thakur , Harshi Singhi , Vedsagar Rajesh Suryavanshi , R. Santhosh , Swarup Roy , Khalid Gul , Srinivas Janaswamy , Kirtiraj K. Gaikwad , Preetam Sarkar","doi":"10.1016/j.fpsl.2024.101405","DOIUrl":"10.1016/j.fpsl.2024.101405","url":null,"abstract":"<div><div>This study aims to develop intelligent pH-sensitive food packaging films based on kodo millet starch (KMS), gum tragacanth (GT), and zinc oxide nanoparticles (ZNP) incorporated with betalain-rich beetroot (<em>Beta vulgaris L</em>.) peel extract (BPE). The physical, mechanical, optical, microstructural, thermal, barrier, and functional properties of films with different BPE concentrations (50, 100, and 200 % of dry matter weight) were studied. The results proved betalain to be the major component in the BPE, which showed significant color change under alkaline conditions. Field emission scanning electron microscopy demonstrated good compatibility among the film constituents. Fourier transform infrared spectroscopy suggested hydrogen bonding interactions between the betalain-BPE and KMS/GT/ZNP-based film matrix. Incorporating the extract at different concentrations enhanced the ultraviolet-visible light barrier, antioxidant properties, and antimicrobial properties. The betalain-rich films showed color variation from pink in an acidic medium to yellow in an alkaline medium. The film with a 200 % concentration of BPE represented the highest color change when exposed to ammonia compared to other films. During the freshness indicator study of shrimp, the total volatile basic nitrogen concentration increased. The film with a 200 % concentration of betalain extract showed visible color changes from pink to pale yellow. Overall, our results suggest that the film containing a 200 % extract concentration can be used as an active pH-responsive packaging in the food industry.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"46 ","pages":"Article 101405"},"PeriodicalIF":8.5,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142743106","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Carboxymethyl chitosan/peach gum polysaccharide packaging film incorporating Citrus sinensis essential oil effectively enhances the quality preservation of strawberries 含有柑桔精油的羧甲基壳聚糖/桃胶多糖包装膜有效地提高了草莓的品质保鲜效果

IF 8.5 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Packaging and Shelf Life

Pub Date : 2024-12-01 DOI: 10.1016/j.fpsl.2024.101409

Maolin Liu , Chunjie He , Wendan Chen , Yushu Li , Ningwei Yang , Xuqing Chen , Jing Xue , Xian Wang , Anxiang Lu , Zongda Xu , Xiuhai Zhang , Lei Sun , Hua Liu

Developing food packaging films loaded with plant extracts is a research hotspot. As natural preservatives, essential oils possess potent antibacterial and antioxidant properties. However, films loaded with essential oils face challenges in use for food preservation and flavor perception because of the strong aroma and volatility of components of the oils. In this study, natural, nontoxic Citrus sinensis essential oil (CSEO) was incorporated into blended films composed of carboxymethyl chitosan (CMCS) and peach gum polysaccharide (PGP), and the film properties were characterized. The CMCS/PGP films exhibited favorable performance (e.g., flexibility and antimicrobial activity). Addition of CSEO significantly improved the ultraviolet (UV)-barrier, oxidation resistance, hydrophobicity, and antimicrobial properties of the composite films. CPC1.0 film (containing 50:50 CMCS/PGP [w/w] and 1.0 % CSEO) showed enhanced elongation at break (99.59 ± 1.22 %), UV barrier performance (>85 % at 0.2–0.4 μm), and bactericidal activity (99.12 % for Staphylococcus aureus (S.aureus) and 93.62 % for Escherichia coli(E.coli)) compared with CMCS films. Packaging strawberries in CPC1.0 film maintained TSS (7.10 ± 0.26) and TA (0.77 ± 0.03) of the fruit, particularly flavor, resulting in a shelf-life of 6–8 days at room temperature. In soil, CPC1.0 film degraded by 78.53 % (by weight) in 10 days. This study shows that C. sinensis essential oil-loaded CMCS/PGP film has potential for application in fruit preservation and flavor retention.

开发植物提取物负载食品包装薄膜是一个研究热点。作为天然防腐剂，精油具有有效的抗菌和抗氧化特性。然而，由于精油成分的强烈香气和挥发性，负载精油的薄膜在用于食品保存和风味感知方面面临挑战。本研究将天然无毒柑橘精油（CSEO）掺入羧甲基壳聚糖（CMCS）与桃胶多糖（PGP）共混膜中，并对膜的性能进行了表征。CMCS/PGP薄膜表现出良好的性能（如柔韧性和抗菌活性）。CSEO的加入显著提高了复合膜的紫外线阻隔性、抗氧化性、疏水性和抗菌性能。与CMCS膜相比，CPC1.0膜（含50:50 CMCS/PGP [w/w]和1.0 % CSEO）的断裂伸长率（99.59 ± 1.22 %）、紫外线阻隔性能（在0.2 ~ 0.4 μm范围内>；85 %）和杀菌活性（对金黄色葡萄球菌（S.aureus） 99.12 %和大肠杆菌（e.c coli） 93.62 %）均有所提高。采用CPC1.0薄膜包装草莓，可保持草莓果实的TSS（7.10 ± 0.26）和TA(0.77 ± 0.03)，尤其是风味，室温下可保存6 ~ 8天。在土壤中，CPC1.0膜在10天内降解78.53 %（以重量计）。本研究表明，载香桃精油的CMCS/PGP膜在水果保鲜和风味保留方面具有潜在的应用前景。

{"title":"Carboxymethyl chitosan/peach gum polysaccharide packaging film incorporating Citrus sinensis essential oil effectively enhances the quality preservation of strawberries","authors":"Maolin Liu , Chunjie He , Wendan Chen , Yushu Li , Ningwei Yang , Xuqing Chen , Jing Xue , Xian Wang , Anxiang Lu , Zongda Xu , Xiuhai Zhang , Lei Sun , Hua Liu","doi":"10.1016/j.fpsl.2024.101409","DOIUrl":"10.1016/j.fpsl.2024.101409","url":null,"abstract":"<div><div>Developing food packaging films loaded with plant extracts is a research hotspot. As natural preservatives, essential oils possess potent antibacterial and antioxidant properties. However, films loaded with essential oils face challenges in use for food preservation and flavor perception because of the strong aroma and volatility of components of the oils. In this study, natural, nontoxic <em>Citrus sinensis</em> essential oil (CSEO) was incorporated into blended films composed of carboxymethyl chitosan (CMCS) and peach gum polysaccharide (PGP), and the film properties were characterized. The CMCS/PGP films exhibited favorable performance (e.g., flexibility and antimicrobial activity). Addition of CSEO significantly improved the ultraviolet (UV)-barrier, oxidation resistance, hydrophobicity, and antimicrobial properties of the composite films. CPC1.0 film (containing 50:50 CMCS/PGP [w/w] and 1.0 % CSEO) showed enhanced elongation at break (99.59 ± 1.22 %), UV barrier performance (>85 % at 0.2–0.4 μm), and bactericidal activity (99.12 % for <em>Staphylococcus aureus</em> (<em>S.aureus</em>) and 93.62 % for <em>Escherichia coli</em>(<em>E.col</em>i)) compared with CMCS films. Packaging strawberries in CPC1.0 film maintained TSS (7.10 ± 0.26) and TA (0.77 ± 0.03) of the fruit, particularly flavor, resulting in a shelf-life of 6–8 days at room temperature. In soil, CPC1.0 film degraded by 78.53 % (by weight) in 10 days. This study shows that <em>C. sinensis</em> essential oil-loaded CMCS/PGP film has potential for application in fruit preservation and flavor retention.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"46 ","pages":"Article 101409"},"PeriodicalIF":8.5,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142743110","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effects of different essential oil nanoemulsions co-stabilized by two emulsifiers on the structure and properties of chitosan active films 两种乳化剂共稳定的不同精油纳米乳对壳聚糖活性膜结构和性能的影响

IF 8.5 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Packaging and Shelf Life

Pub Date : 2024-12-01 DOI: 10.1016/j.fpsl.2024.101404

Chengcheng Gao , Yaoyao Xu , Xuyue Xu , Ying Chen , Linghan Meng , Xiaozhi Tang

To enhance the performance of chitosan-based material as active food packaging, the nanoemulsions containing four kinds of essential oils (EOs) co-stabilized by ethyl-Nα-lauroyl-L-arginate hydrochloride (LAE) and hydroxypropyl-β-cyclodextrin (HP-β-CD) were incorporated into chitosan film. The structure, physicochemical, and antibacterial activities of the active films were studied. All nanoemulsions with particle size of < 100 nm and polydispersity index of ≤ 0.2 were distributed uniformly in chitosan film and presented good compatibility with the matrix. The presence of 5 % all nanoemulsion increased the mechanical properties, thermal stability, water vapor barrier property, and antibacterial activity of the chitosan active films. In particular, the film containing 5 % cinnamon essential oil nanoemulsion showed the highest tensile strength and antibacterial activities. However, when the amount of the cinnamon essential oil nanoemulsion in films was too high (10 % and 15 %), the nanoemulsion appeared aggregation and thus resulted in a decrease in tensile properties and thermal stability. In summary, the presence of 5 % essential oil nanoemulsions co-stabilized by LAE and HP-β-CD benefited to the physicochemical and functional characteristics of chitosan active films, especially for cinnamon essential oil nanoemulsion. This work indicates that the chitosan films have potential to be used as active food packaging.

为了提高壳聚糖基活性食品包装材料的性能，将含有4种精油（EOs）、羟丙基β-环糊精（HP-β-CD）和n- α-月桂酸乙酯（LAE）共稳定的纳米乳液掺入壳聚糖薄膜中。研究了活性膜的结构、理化性质和抗菌活性。所有粒径为<；100 nm，多分散指数≤0.2，均匀分布在壳聚糖膜中，与基体相容性良好。5 %纳米乳的加入提高了壳聚糖活性膜的力学性能、热稳定性、水蒸气阻隔性能和抗菌活性。其中，含有5 %肉桂精油的纳米乳液具有最高的拉伸强度和抗菌活性。然而，当肉桂精油纳米乳液在薄膜中的含量过高（10 %和15 %）时，纳米乳液会出现聚集现象，从而导致薄膜的拉伸性能和热稳定性下降。综上所述，经LAE和HP-β-CD共稳定的5 %精油纳米乳的存在有利于壳聚糖活性膜的物理化学和功能特性，特别是肉桂精油纳米乳。这表明壳聚糖薄膜具有作为活性食品包装的潜力。

{"title":"Effects of different essential oil nanoemulsions co-stabilized by two emulsifiers on the structure and properties of chitosan active films","authors":"Chengcheng Gao , Yaoyao Xu , Xuyue Xu , Ying Chen , Linghan Meng , Xiaozhi Tang","doi":"10.1016/j.fpsl.2024.101404","DOIUrl":"10.1016/j.fpsl.2024.101404","url":null,"abstract":"<div><div>To enhance the performance of chitosan-based material as active food packaging, the nanoemulsions containing four kinds of essential oils (EOs) co-stabilized by ethyl-Nα-lauroyl-L-arginate hydrochloride (LAE) and hydroxypropyl-β-cyclodextrin (HP-β-CD) were incorporated into chitosan film. The structure, physicochemical, and antibacterial activities of the active films were studied. All nanoemulsions with particle size of < 100 nm and polydispersity index of ≤ 0.2 were distributed uniformly in chitosan film and presented good compatibility with the matrix. The presence of 5 % all nanoemulsion increased the mechanical properties, thermal stability, water vapor barrier property, and antibacterial activity of the chitosan active films. In particular, the film containing 5 % cinnamon essential oil nanoemulsion showed the highest tensile strength and antibacterial activities. However, when the amount of the cinnamon essential oil nanoemulsion in films was too high (10 % and 15 %), the nanoemulsion appeared aggregation and thus resulted in a decrease in tensile properties and thermal stability. In summary, the presence of 5 % essential oil nanoemulsions co-stabilized by LAE and HP-β-CD benefited to the physicochemical and functional characteristics of chitosan active films, especially for cinnamon essential oil nanoemulsion. This work indicates that the chitosan films have potential to be used as active food packaging.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"46 ","pages":"Article 101404"},"PeriodicalIF":8.5,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142743105","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Fabrication, characterization, and enhancement strategies of fish myofibrillar protein-based films: A comprehensive review 鱼肌原纤维蛋白基薄膜的制备、表征和增强策略：综述

IF 8.5 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Packaging and Shelf Life

Pub Date : 2024-12-01 DOI: 10.1016/j.fpsl.2024.101397

Faming Yang , Wenhui Xue , Jian Wang , Xiangwen Chen , Chenxue Zhang , Hao Wu , Qiancheng Qi , Junxiang Zhu

This review evaluates fish myofibrillar proteins (FMPs) as a sustainable alternative to petroleum-derived synthetic plastics for biodegradable packaging materials. Sourced from various fish species, FMPs are noted for their excellent film-forming abilities, essential for food packaging. The review covers the composition, structure, and properties of FMPs, highlighting their use in producing bioactive, mechanically robust, and eco-friendly films. It explores film preparation methods like casting and laminated techniques, and examines the various properties of FMP films, discussing modification strategies to enhance mechanical strength, barrier properties, thermal stability, and overall functionality. Key techniques such as cross-linking, nanomaterial reinforcement, and bioactive compound integration are explored to address the limitations in packaging properties of FMP films. The review also highlights the introduction of phenolic extracts, essential oil, nano-metal oxides, and anthocyaninin to FMP films, which imparts antimicrobial and smart responsive features, thereby prolonging the shelf life of packaged food products. The review also outlines challenges and provides an in-depth analysis of technological advancements and future research directions in biodegradable packaging. This exploration underscores the potential of FMPs as an important complement to traditional plastics and highlights critical areas of innovation needed for their full application in sustainable packaging. Continued research and development are emphasized to fully harness FMPs' potential as viable, eco-friendly packaging alternatives.

本文评价了鱼类肌原纤维蛋白（FMPs）作为石油衍生合成塑料的可降解包装材料的可持续替代品。fmp来源于各种鱼类，以其优异的成膜能力而闻名，这对食品包装至关重要。本文综述了fmp的组成、结构和性能，重点介绍了它们在生产生物活性、机械坚固和环保薄膜方面的应用。它探讨了薄膜的制备方法，如铸造和层压技术，并检查了FMP薄膜的各种性能，讨论了提高机械强度、阻隔性能、热稳定性和整体功能的改性策略。探讨了交联、纳米材料增强和生物活性化合物整合等关键技术，以解决FMP薄膜包装性能的局限性。该综述还强调了在FMP薄膜中引入酚类提取物、精油、纳米金属氧化物和花青素，这赋予了抗菌和智能响应特性，从而延长了包装食品的保质期。该评论还概述了挑战，并提供了生物可降解包装的技术进步和未来研究方向的深入分析。这一探索强调了fmp作为传统塑料的重要补充的潜力，并强调了其在可持续包装中充分应用所需的关键创新领域。持续的研究和开发强调充分利用fmp作为可行的，环保的包装替代品的潜力。

{"title":"Fabrication, characterization, and enhancement strategies of fish myofibrillar protein-based films: A comprehensive review","authors":"Faming Yang , Wenhui Xue , Jian Wang , Xiangwen Chen , Chenxue Zhang , Hao Wu , Qiancheng Qi , Junxiang Zhu","doi":"10.1016/j.fpsl.2024.101397","DOIUrl":"10.1016/j.fpsl.2024.101397","url":null,"abstract":"<div><div>This review evaluates fish myofibrillar proteins (FMPs) as a sustainable alternative to petroleum-derived synthetic plastics for biodegradable packaging materials. Sourced from various fish species, FMPs are noted for their excellent film-forming abilities, essential for food packaging. The review covers the composition, structure, and properties of FMPs, highlighting their use in producing bioactive, mechanically robust, and eco-friendly films. It explores film preparation methods like casting and laminated techniques, and examines the various properties of FMP films, discussing modification strategies to enhance mechanical strength, barrier properties, thermal stability, and overall functionality. Key techniques such as cross-linking, nanomaterial reinforcement, and bioactive compound integration are explored to address the limitations in packaging properties of FMP films. The review also highlights the introduction of phenolic extracts, essential oil, nano-metal oxides, and anthocyaninin to FMP films, which imparts antimicrobial and smart responsive features, thereby prolonging the shelf life of packaged food products. The review also outlines challenges and provides an in-depth analysis of technological advancements and future research directions in biodegradable packaging. This exploration underscores the potential of FMPs as an important complement to traditional plastics and highlights critical areas of innovation needed for their full application in sustainable packaging. Continued research and development are emphasized to fully harness FMPs' potential as viable, eco-friendly packaging alternatives.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"46 ","pages":"Article 101397"},"PeriodicalIF":8.5,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142743196","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Enhanced extraction of bioactive compounds from tea waste for sustainable polylactide-based bioplastic applications in active food packaging 从茶叶废弃物中提取生物活性化合物，用于可持续聚乳酸基生物塑料在活性食品包装中的应用

IF 8.5 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Packaging and Shelf Life

Pub Date : 2024-12-01 DOI: 10.1016/j.fpsl.2024.101410

Maria A. Acquavia , José J. Benítez , Susana Guzmán-Puyol , José M. Porras-Vázquez , Jesús Hierrezuelo , Montserrat Grifé-Ruiz , Diego Romero , Angela Di Capua , Rocco Bochicchio , Saverio Laurenza , Giuliana Bianco , José A. Heredia-Guerrero

Active and sustainable food packaging materials were prepared through solvent casting, by blending tea waste (TW) extract rich in bioactive molecules with a neat polylactide (PLA) polymeric matrix. The optimization of tea waste extraction using a response surface methodology allowed achieving efficient yield and high phenolic content, which significantly enhanced the antioxidant properties of the resulting bioplastics. TW extract incorporation into PLA films increased UV-blocking capability, while keeping the oxygen permeability performance. Mechanical testing revealed improved ductility and toughness in TW extract-containing films compared to pure polylactide film, ascribed to the plasticizing effect of TW polyphenols. Food packaging assays showed effective moisture retention, comparable to low-density polyethylene (LDPE) plastics, antioxidant activity, and excellent bacteria barrier properties allowing the use for food packaging applications. Moreover, migration tests and detection of non-intentionally added substances (NIAS) allowed to establish the safety and regulatory compliance of these bioplastics.

采用溶剂铸造法，将富含生物活性分子的茶渣（TW）提取物与聚乳酸（PLA）聚合物基质混合，制备了具有活性和可持续性的食品包装材料。利用响应面法对茶叶废弃物的提取工艺进行优化，得到了收率高、酚类含量高的生物塑料，显著提高了生物塑料的抗氧化性能。TW萃取物掺入PLA膜中，在保持透氧性能的同时，提高了膜的防紫外线能力。力学测试表明，与纯聚乳酸膜相比，含TW提取物的膜的延展性和韧性都有所提高，这是由于TW多酚的增塑性作用。食品包装试验显示有效的保湿性，可与低密度聚乙烯（LDPE）塑料相媲美，具有抗氧化活性和优异的细菌阻隔性能，可用于食品包装应用。此外，迁移测试和非故意添加物质（NIAS）检测允许确定这些生物塑料的安全性和法规合规性。

{"title":"Enhanced extraction of bioactive compounds from tea waste for sustainable polylactide-based bioplastic applications in active food packaging","authors":"Maria A. Acquavia , José J. Benítez , Susana Guzmán-Puyol , José M. Porras-Vázquez , Jesús Hierrezuelo , Montserrat Grifé-Ruiz , Diego Romero , Angela Di Capua , Rocco Bochicchio , Saverio Laurenza , Giuliana Bianco , José A. Heredia-Guerrero","doi":"10.1016/j.fpsl.2024.101410","DOIUrl":"10.1016/j.fpsl.2024.101410","url":null,"abstract":"<div><div>Active and sustainable food packaging materials were prepared through solvent casting, by blending tea waste (TW) extract rich in bioactive molecules with a neat polylactide (PLA) polymeric matrix. The optimization of tea waste extraction using a response surface methodology allowed achieving efficient yield and high phenolic content, which significantly enhanced the antioxidant properties of the resulting bioplastics. TW extract incorporation into PLA films increased UV-blocking capability, while keeping the oxygen permeability performance. Mechanical testing revealed improved ductility and toughness in TW extract-containing films compared to pure polylactide film, ascribed to the plasticizing effect of TW polyphenols. Food packaging assays showed effective moisture retention, comparable to low-density polyethylene (LDPE) plastics, antioxidant activity, and excellent bacteria barrier properties allowing the use for food packaging applications. Moreover, migration tests and detection of non-intentionally added substances (NIAS) allowed to establish the safety and regulatory compliance of these bioplastics.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"46 ","pages":"Article 101410"},"PeriodicalIF":8.5,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142759108","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

A sprayable and rapidly cross-linked hydrogel membrane for fruit preservation 一种可喷雾、快速交联的水果保鲜水凝胶膜

IF 8.5 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Packaging and Shelf Life

Pub Date : 2024-12-01 DOI: 10.1016/j.fpsl.2024.101400

Luxing Wei , Xiaoyong Qiu , Yingwen Mu , Limin Zhang , Jian Shen , Shunji Yang , Xiangyu Zhou , Yungang Gai , Shuyuan Wang , Jun Huang

Hydrogel membranes (HMs) exhibit great potential for fruit preservation due to their excellent biocompatibility and scalability. However, most HMs cannot meet the requirements of rapid and large-scale preparation. In this work, one type of hydrogel paint that can form a uniform membrane on fruit surfaces by either spraying, brushing, or dipping methods has been developed. The hydrogel paint, which utilizes ethanol to dynamically modulate the hydrogen-bond cross-linking between tannic acid (TA) and polyvinyl alcohol (PVA), enables the rapid and uniform formation of a membrane (PVA@TA₁ HM) on fruit surfaces within 50 s by ethanol evaporation. The PVA@TA₁ HMs can not only effectively extend the freshness of fruits to 8 days (25 °C, 40 % relative humidity) but also possess properties such as easy cleaning, recyclability, and antioxidation. Besides, the natural antibacterial properties of TA endow the PVA@TA₁ HMs with long and effective antibacterial activity (antibacterial rate ≥ 99.7 %, lasting for 7 days) against both Staphylococcus aureus and Escherichia coli. Furthermore, the dense hydrogen-bonds cross-linking between PVA and TA molecules endow the PVA@TA₁ HMs with high tensile strength (≥ 7 MPa) and significantly reduces their water and oxygen transmission rate. Moreover, the adhesion of hydrogel paint has been significantly improved with the introduction of TA, as validated by both atomic force microscopy and lap-shear adhesion tests, at both micro- and macro- scales. This work provides a method for the rapid and large-scale preparation of HMs under different working environments, which shows great potential for fruit preservation.

水凝胶膜（HMs）具有良好的生物相容性和可扩展性，在水果保鲜方面具有很大的潜力。然而，大多数HMs不能满足快速和大规模制备的要求。在这项工作中，一种水凝胶涂料可以通过喷涂，刷刷或浸渍的方法在水果表面形成均匀的膜。水凝胶涂料利用乙醇动态调节单宁酸（TA）和聚乙烯醇（PVA）之间的氢键交联，使乙醇蒸发在50 秒内迅速均匀地在水果表面形成膜（PVA@TA1 HM）。PVA@TA1 HMs不仅可以有效地将水果的新鲜度延长至8天（25 °C， 40 %相对湿度），而且还具有易于清洁，可回收和抗氧化等特性。此外，TA的天然抑菌特性使PVA@TA1 HMs对金黄色葡萄球菌和大肠杆菌均具有较长的有效抑菌活性（抑菌率≥99.7 %，持续7天）。此外，PVA和TA分子间致密的氢键交联使PVA@TA1 HMs具有较高的抗拉强度（≥7 MPa），并显著降低了其水氧传输速率。此外，在微观和宏观尺度上，原子力显微镜和lap-shear附着力测试都证实，引入TA后，水凝胶涂料的附着力得到了显著改善。本研究为在不同工作环境下快速、大规模制备HMs提供了一种方法，在水果保鲜方面具有很大的潜力。

{"title":"A sprayable and rapidly cross-linked hydrogel membrane for fruit preservation","authors":"Luxing Wei , Xiaoyong Qiu , Yingwen Mu , Limin Zhang , Jian Shen , Shunji Yang , Xiangyu Zhou , Yungang Gai , Shuyuan Wang , Jun Huang","doi":"10.1016/j.fpsl.2024.101400","DOIUrl":"10.1016/j.fpsl.2024.101400","url":null,"abstract":"<div><div>Hydrogel membranes (HMs) exhibit great potential for fruit preservation due to their excellent biocompatibility and scalability. However, most HMs cannot meet the requirements of rapid and large-scale preparation. In this work, one type of hydrogel paint that can form a uniform membrane on fruit surfaces by either spraying, brushing, or dipping methods has been developed. The hydrogel paint, which utilizes ethanol to dynamically modulate the hydrogen-bond cross-linking between tannic acid (TA) and polyvinyl alcohol (PVA), enables the rapid and uniform formation of a membrane (PVA@TA<sub>1</sub> HM) on fruit surfaces within 50 s by ethanol evaporation. The PVA@TA<sub>1</sub> HMs can not only effectively extend the freshness of fruits to 8 days (25 °C, 40 % relative humidity) but also possess properties such as easy cleaning, recyclability, and antioxidation. Besides, the natural antibacterial properties of TA endow the PVA@TA<sub>1</sub> HMs with long and effective antibacterial activity (antibacterial rate ≥ 99.7 %, lasting for 7 days) against both <em>Staphylococcus aureus</em> and <em>Escherichia coli</em>. Furthermore, the dense hydrogen-bonds cross-linking between PVA and TA molecules endow the PVA@TA<sub>1</sub> HMs with high tensile strength (≥ 7 MPa) and significantly reduces their water and oxygen transmission rate. Moreover, the adhesion of hydrogel paint has been significantly improved with the introduction of TA, as validated by both atomic force microscopy and lap-shear adhesion tests, at both micro- and macro- scales. This work provides a method for the rapid and large-scale preparation of HMs under different working environments, which shows great potential for fruit preservation.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"46 ","pages":"Article 101400"},"PeriodicalIF":8.5,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142743107","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

An intelligent chitosan/polyvinyl alcohol film with two types of anthocyanins for improved color recognition accuracy and monitoring fresh-cut pineapple freshness 一种具有两种花青素的智能壳聚糖/聚乙烯醇膜，用于提高颜色识别精度和监测鲜切菠萝的新鲜度

IF 8.5 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Packaging and Shelf Life

Pub Date : 2024-12-01 DOI: 10.1016/j.fpsl.2024.101402

Fanze Meng , Xirui Yan , Francis Ngwane Nkede , Mohammad Hamayoon Wardak , Tran Thi Van , Fumina Tanaka , Fumihiko Tanaka

In this study, chitosan (CS), polyvinyl alcohol (PVA), and sodium tripolyphosphate (STPP) were used as bases to introduce a blend of black wolfberry (BW) and red cabbage (RC) anthocyanins. The chelation reaction of CS, PVA, and STPP resulted in the composite anthocyanins being fixed within the matrix with an appropriate ratio of composite anthocyanins stably distributed in the film. The FTIR and X-ray analyses revealed that the addition of both types of anthocyanins strengthened hydrogen bond interactions. Moreover, the CP/BR-4 film exhibited excellent antioxidant, mechanical, and antibacterial properties, as well as a sensitive and rapid response to acidic substances. The freshness of pineapples stored under refrigeration for 6 d was also evaluated, showing more significant color changes with the CP/BR-4 film than the other treatment groups. Therefore, the composite anthocyanin film can potentially serve as an intelligent film for the detection of postharvest freshness in practical applications.

本研究以壳聚糖（CS）、聚乙烯醇（PVA）和三聚磷酸钠（STPP）为基料，引入黑枸杞（BW）和红甘蓝（RC）花青素的共混物。CS、PVA和STPP的螯合反应使复合花青素固定在基质内，并使复合花青素以适当比例稳定分布在膜内。FTIR和x射线分析表明，两种花青素的加入都增强了氢键相互作用。此外，CP/BR-4薄膜表现出优异的抗氧化、机械和抗菌性能，以及对酸性物质的敏感和快速反应。对冷藏6 d后菠萝的新鲜度进行了评价，发现CP/BR-4薄膜处理后菠萝的颜色变化比其他处理组更为显著。因此，该复合花青素膜在实际应用中有可能作为采后新鲜度检测的智能膜。

{"title":"An intelligent chitosan/polyvinyl alcohol film with two types of anthocyanins for improved color recognition accuracy and monitoring fresh-cut pineapple freshness","authors":"Fanze Meng , Xirui Yan , Francis Ngwane Nkede , Mohammad Hamayoon Wardak , Tran Thi Van , Fumina Tanaka , Fumihiko Tanaka","doi":"10.1016/j.fpsl.2024.101402","DOIUrl":"10.1016/j.fpsl.2024.101402","url":null,"abstract":"<div><div>In this study, chitosan (CS), polyvinyl alcohol (PVA), and sodium tripolyphosphate (STPP) were used as bases to introduce a blend of black wolfberry (BW) and red cabbage (RC) anthocyanins. The chelation reaction of CS, PVA, and STPP resulted in the composite anthocyanins being fixed within the matrix with an appropriate ratio of composite anthocyanins stably distributed in the film. The FTIR and X-ray analyses revealed that the addition of both types of anthocyanins strengthened hydrogen bond interactions. Moreover, the CP/BR-4 film exhibited excellent antioxidant, mechanical, and antibacterial properties, as well as a sensitive and rapid response to acidic substances. The freshness of pineapples stored under refrigeration for 6 d was also evaluated, showing more significant color changes with the CP/BR-4 film than the other treatment groups. Therefore, the composite anthocyanin film can potentially serve as an intelligent film for the detection of postharvest freshness in practical applications.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"46 ","pages":"Article 101402"},"PeriodicalIF":8.5,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142743103","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0