Food Packaging and Shelf Life最新文献_第7页

A versatile smart packaging film functionalized with zinc/curcumin-based metal-organic frameworks for maintaining and monitoring peach (Prunus persica) freshness

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.2024.101408

Su Jung Hong , Ajahar Khan , Zohreh Riahi , Gye Hwa Shin , Jun Tae Kim

This study presents the development of a versatile smart packaging film functionalized with zinc/curcumin-based metal-organic frameworks (ZC-MOFs) for preserving and monitoring peach freshness. The synthesized ZC-MOFs have shown enhanced stability compared to curcumin, and they exhibited distinct and stable color changes in response to a wide range of pH levels, and improved antibacterial and antioxidant properties. The ZC-MOFs-functionalized gelatin/carrageenan (Gel/Carr/ZC) composite films have demonstrated excellent UV-blocking capability (97.82 %), superior radical scavenging activities (99.71 % for ABTS and 90.66 % for DPPH), and effective inhibition of common foodborne pathogens (S. aureus, S. enterica, and L. monocytogenes). Visual and colorimetric analyses have shown that the Gel/Carr/ZC composite films exhibited a distinct color change from deep orange to bright yellow, especially under acidic solution and vapor conditions. When applied to peach packaging, the Gel/Carr/ZC films displayed a noticeable color change from deep orange to light yellow, with ΔE values increasing to 16.76 ± 2.45 for Gel/Carr/ZC^2 % over 16 days, making it a reliable visual indicator of freshness. Additionally, Gel/Carr/ZC films effectively suppressed microbial growth, with TVC and TFC remaining below 4 log CFU/mL and 3 log CFU/mL, respectively, extending the microbial safety of peaches to 12 days for Gel/Carr/ZC^1 % and up to 16 days for Gel/Carr/ZC^1.5 % and Gel/Carr/ZC^2 % films, compared to only 8 days for control samples. These results underscore the dual functionality of Gel/Carr/ZC composite films, offering both freshness monitoring through visible color change and quality preservation by inhibiting microbial growth, supporting their potential as effective smart packaging materials for perishable foods.

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引用次数: 0

Active polyvinyl alcohol packaging films incorporated with spermine functionalized carbon dots as antibacterial agents for salmon preservation

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.2024.101414

Shasha Cheng , Jiashu Li , Jiale Ma , Mingqian Tan

Spermine functionalized carbon dots (Spe-CDs) synthesized by microwave were doped in polyvinyl alcohol (PVA) to prepare active composite films with antibacterial activity. The Spe-CDs doping could endow the PVA composite film with fluorescence properties, a smoother and denser surface structure, and brownish yellow color. The addition of Spe-CDs also enhanced the performances of the PVA composite films such as the thermal stability, the ultraviolet shielding properties, and the mechanical properties. The three-phase contact angle increased from 52.6° to 84.7° due to the doping of 0.0050 % Spe-CDs, which might be responsible for the decline in water absorption rate and water vapor permeability. The Spe-CDs/PVA composite films displayed certain antioxidant capacity and could completely suppress the reproduction of E. coli and S. aureus with 0.0025 % and 0.0050 % Spe-CDs, respectively. The packing of Spe-CDs/PVA composite films showed good preservation performance on salmon pieces during the storage, such as the decrease in the drip loss, total plate count, TVB-N value and lipid oxidation, and affected the water mobility and distribution. Therefore, the Spe-CDs/PVA composite films displayed great potential for application in food preservation.

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引用次数: 0

Anti-ultraviolet, antioxidant and pH-responsive cellulose-based composite film incorporated with alizarin for intelligent packaging applications

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.2024.101413

Guangmei Xia , Yingying Ma , Qiance Ma , Xiaohui Yao , Zhen Xu , Xingxiang Ji , Fengshan Zhang

The pH-responsive color-changing indicator films are necessary for the intelligent packaging systems. However, casting and evaporation techniques are usually employed to prepare these indicator films, which are time-consuming and energy-wasting, limiting their large-scale production. Hence, a sol-gel transformation approach was proposed to fabricate cellulose/alizarin composite films by using low-cost waste paper cups as cellulose resource in this work. It was found that cellulose/alizarin composite films displayed homogeneous structures due to the extensive hydrogen bonding between cellulose and alizarin, and their properties varied obviously with the content of alizarin, Specially, the cellulose/alizarin composite films showed noticeable color transition with an increasing pH from 1.0 to 13.0, and cellulose/alizarin composite films with low content (＜7.5 %) of alizarin were much more sensitive to pH change. It was also proved that the as-prepared cellulose/alizarin films possessed good mechanical properties, high UV barrier capacity and impressive antioxidant activity. Particularly, the tensile strength of the cellulose/alizarin composite films can reach as high as 31 MPa, while UV-shielding performance and radical scavenging capacity were enhanced significantly with increasing the content of alizarin. Finally, the cellulose/alizarin films were successfully employed to monitor fish freshness as intelligent indicator films. Therefore, UV shielding, antioxidant and pH-responsive cellulose-based composite films incorporated with alizarin were manufactured successfully, which demonstrated great potentials to be used in intelligent packaging fields.

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引用次数: 0

Fabrication of 3D-printed thyme and cinnamon essential oils in γ-cyclodextrin encapsulates/sodium alginate-methylcellulose antimicrobial films with a core-shell structure γ-环糊精包封/海藻酸钠-甲基纤维素核壳结构抗菌膜3d打印百里香和肉桂精油的制备

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.2024.101406

Jasim Ahmed , Yu Zhang , Mohammed Maniruzzaman

In this work, we report the encapsulation of thyme and cinnamon essential oils in γ-cyclodextrin (GCD) wall material and thereafter assess their properties so that they can be used in developing hydrogel bioink suitable for 3D printing of antimicrobial films. Encapsulation efficacy above 90 % demonstrated inhibitory and bactericidal activities of encapsulated oils against Listeria monocytogenes and Salmonella Typherium. A customized core and shell film was fabricated using GCD/EO as a core layer and selected hydrocolloid blends as the shell layer by a coaxial 3D printing process. An apparent viscosity below 100 Pa.s facilitates the printing of the hydrogel in good shape. The developed films were characterized for their printability and microstructural properties. The incorporation of cross-linkers enhances the mechanical and optical properties of printed films. This work guides the selection of GCD to encapsulate thyme and cinnamon essential oils as antimicrobial agents to inhibit pathogens in the developed films.

在这项工作中，我们报道了百里香和肉桂精油在γ-环糊精（GCD）壁材料中的包封，并随后评估了它们的性能，以便它们可以用于开发适合3D打印抗菌膜的水凝胶生物墨水。包封率在90% %以上，表明包封油对单核增生李斯特菌和伤寒沙门氏菌具有抑制和杀菌作用。采用同轴3D打印工艺，以GCD/EO为核心层，选定的水胶体共混物为壳层，制备了定制的核壳膜。表观粘度低于100 Pa。S有利于水凝胶的良好形状的打印。对显影膜的可印刷性和显微结构性能进行了表征。交联剂的加入提高了印刷薄膜的机械性能和光学性能。本工作指导选择GCD包封百里香和肉桂精油作为抗菌剂，以抑制显影膜中的病原体。

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引用次数: 0

Improvement of the safety of scallops through the application of calcium alginate films with the controlled release of Vibrio bacteriophage 海藻酸钙膜的应用及噬菌体弧菌的控释提高扇贝的安全性

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.2024.101398

Siyeon Park, Yoonjee Chang

The increase in the population of antibiotic-resistant bacteria has prompted the exploration of food safety alternatives, such as bacteriophages (phages). This study aimed to develop anti-Vibrio films with controlled phage release and focused on the shelf life extension of scallops. VPy01, a newly isolated lytic phage, demonstrated a rapid bactericidal effect against V. parahaemolyticus in 1 h at a multiplicity of infection of 1. It was stable in a wide range of temperature (-18°C to 60°C), pH (4−11), and salinity (0–6%) conditions. As a genetically secure agent, VPy01 was loaded into a sodium alginate (SA, 2%, w/v) film, and glycerol was used as a plasticizer. It was then cross-linked with various calcium salts (CaCl₂, CaCO₃, hydroxyapatite, and CaSO₄). The SA film cross-linked with CaCl₂ (SA-CaCl₂) efficiently released VPy01, showing remarkable vibricidal effects (>2-log CFU). The SA-CaCl₂ film with well-dispersed phages improved hardness, elongation at break, and oxygen barrier ability. When applied to scallops, the SA-CaCl₂ film preserved the hardness and weight of scallops and reduced Vibrio by 1.8-log CFU/scallop. Thus, their shelf life was extended. Overall, this study highlighted the potential of VPy01-loaded calcium alginate films for the extension of scallop shelf life, contributing to sustainability in the seafood industry.

耐抗生素细菌数量的增加促使人们探索食品安全替代品，如噬菌体（phages）。本研究旨在开发具有控制噬菌体释放的抗弧菌膜，并对扇贝的保质期进行了研究。新分离的噬菌体VPy01在病原菌1 h的多重感染下对副溶血性弧菌有快速的杀菌作用。它在温度（-18°C至60°C）、pH（4 - 11）和盐度（0-6%）范围内稳定。作为一种遗传安全剂，VPy01被装载到海藻酸钠（SA, 2%, w/v）薄膜中，甘油作为增塑剂。然后与各种钙盐（CaCl2、CaCO3、羟基磷灰石和CaSO4）交联。SA膜与CaCl2交联（SA-CaCl2）有效释放VPy01，具有显著的杀振效果（>2-log CFU）。具有良好分散噬菌体的SA-CaCl2膜提高了硬度、断裂伸长率和氧屏障能力。应用于扇贝时，SA-CaCl2膜保留了扇贝的硬度和重量，并减少了1.8 log CFU/扇贝的弧菌。因此，它们的保质期延长了。总的来说，这项研究强调了vpy01负载海藻酸钙薄膜在延长扇贝保质期方面的潜力，有助于海产品行业的可持续性。

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引用次数: 0

Risk assessment of migrants released from multilayer packaging materials: Direct immersion-solid-phase microextraction coupled to gas chromatography-mass spectrometry 多层包装材料释放的迁移物的风险评估：直接浸泡-固相微萃取-气相色谱-质谱联用技术

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

Food Packaging and Shelf Life

Pub Date : 2024-11-26 DOI: 10.1016/j.fpsl.2024.101407

Weiyan Guan , Yue He , David Julian McClements , Jing Chen , Da Ma

Milk is commonly contained in plastic multilayer pouches or cartons. Substances in these food packaging materials, such as additives, processing aids, degradation products, and residues may migrate into the milk, thereby causing contamination and human health risks. The migration of substances from six plastic multilayer pouches and five multilayer cartons that are commonly used as milk packaging materials into a model food (50 % ethanol) was studied. A direct immersion -solid phase microextraction-gas chromatography mass spectrometry (DI-SPME-GC-MS) method was optimized for the identification and quantification of the migrants. The optimal conditions were determined to be 60 min extraction time, 75 °C extraction temperature, and 1000 rpm stirring rate. Using this method, 36 compounds were found to have migrated into the milk, including several additives (such as bis(2-ethylhexyl) phthalate, acetyl tributyl citrate and erucamide), several degradation products (such as 2,4-di-tert-butylphenol and 7,9-di-tert-butyl-1-oxaspiro(4,5)deca-6,9-diene-2,8-dione), an initiator residue, and some solvents. A risk assessment was then conducted, and it was found that the exposure of certain substances from six plastic multilayer pouches into 50 % ethanol might pose potential human health risk. Our study showed that DI-SPME-GC-MS is a fast and efficient migration detection method, and our findings provide an important reference for the risk assessment of the potential migration of toxic substances from multilayer packaging materials into milk.

牛奶通常装在多层塑料袋或纸盒中。这些食品包装材料中的物质，如添加剂、加工助剂、降解产物和残留物，可能会迁移到牛奶中，从而造成污染，危害人体健康。我们研究了六种常用于牛奶包装材料的多层塑料袋和五种多层纸盒中的物质迁移到模型食品（50% 乙醇）中的情况。优化了直接浸泡-固相微萃取-气相色谱-质谱（DI-SPME-GC-MS）方法，用于识别和定量迁移物。最佳萃取条件为 60 分钟的萃取时间、75 °C 的萃取温度和 1000 rpm 的搅拌速率。通过该方法，发现有 36 种化合物迁移到牛奶中，包括几种添加剂（如邻苯二甲酸二（2-乙基己基）酯、柠檬酸乙酰三丁酯和芥子酰胺）、几种降解产物（如 2,4- 二叔丁基苯酚和 7,9- 二叔丁基-1-氧杂螺(4,5)癸-6,9-二烯-2,8-二酮）、一种引发剂残留物和一些溶剂。随后进行的风险评估发现，将六种多层塑料袋中的某些物质暴露于 50% 的乙醇中可能会对人体健康造成潜在风险。我们的研究表明，DI-SPME-GC-MS 是一种快速高效的迁移检测方法，我们的研究结果为多层包装材料中有毒物质可能迁移到牛奶中的风险评估提供了重要参考。

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引用次数: 0

Sodium erythorbate and hexametaphosphate loaded TPS/PBAT films: A multifunctional packaging for extending beef shelf-life 富含赤藓酸钠和六偏磷酸钠的 TPS/PBAT 薄膜：延长牛肉货架期的多功能包装

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

Food Packaging and Shelf Life

Pub Date : 2024-11-26 DOI: 10.1016/j.fpsl.2024.101396

Phanwipa Wongphan , Robert Paiva , Cristina Nerín , Nathdanai Harnkarnsujarit

Food preservatives contain functional properties to enhance quality and delay deterioration. This research developed functional thermoplastic starch (TPS)/polybutylene-adipate-terephthalate (PBAT) blended film containing sodium erythorbate and sodium hexametaphosphate as active packaging. A blown-film extruder with multistep extrusion was used to produce the active films and their antimicrobial and antioxidative capacities were demonstrated. Quality deterioration in packaged beef was assessed by chemical structure change using FTIR, lipid oxidation, myoglobin formation, color, pH, texture, and water loss during chilled storage for 9 days. The results showed that TPS/PBAT films containing sodium erythorbate and sodium hexametaphosphate better retained protein conformation and lipid structure over meat storage. The active compounds in the films delayed metmyoglobin formation, preserved beef color and oxidative stability, maintained the pH value, retained meat texture and reduced water loss. Functional active packaging effectively preserved the meat as an alternative to addition of food preservatives in meat products.

食品防腐剂具有提高质量和延缓变质的功能特性。这项研究开发了功能性热塑性淀粉（TPS）/聚丁烯-己二酸-对苯二甲酸酯（PBAT）共混膜，其中含有作为活性包装的赤藓红酸钠和六偏磷酸钠。采用多步挤压的吹膜挤压机生产活性薄膜，并展示了其抗菌和抗氧化能力。使用傅立叶变换红外光谱对包装牛肉的化学结构变化、脂质氧化、肌红蛋白形成、颜色、pH 值、质地和冷藏 9 天期间的失水情况进行了质量劣化评估。结果表明，含有赤藓红酸钠和六偏磷酸钠的 TPS/PBAT 薄膜在肉类储存过程中能更好地保持蛋白质构象和脂质结构。薄膜中的活性化合物延缓了高铁血红蛋白的形成，保持了牛肉的色泽和氧化稳定性，维持了 pH 值，保持了肉的质地并减少了水分流失。功能性活性包装能有效保存肉类，是肉类产品中添加食品防腐剂的替代品。

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引用次数: 0

Modulating hydrophobic and antimicrobial gelatin-zein protein-based bilayer films by incorporating glycerol monolaurate and TiO2 nanoparticles 通过加入单月桂酸甘油酯和 TiO2 纳米颗粒，调节基于明胶-玉米蛋白的疏水抗菌双层膜

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

Food Packaging and Shelf Life

Pub Date : 2024-11-25 DOI: 10.1016/j.fpsl.2024.101393

Md. Easdani , Fei Liu , Jan F.M. Van Impe , Shabbir Ahammed , Maoshen Chen , Fang Zhong

The hydrophobicity was developed on gelatin-zein bilayer films with enhanced antimicrobial properties and persistent inherent mechanical characterization by incorporating Glycerol monolaurate (GML) and nano-TiO₂. Atomic force microscopy (AFM) and field emission scanning electron microscopy (FESEM) revealed that GML exhibited roughness and reduced porosity on outer zein surfaces, resulting in a water contact angle (WCA) > 90°. Substantial GML migration was also observed from gelatin film to acetic acid-containing zein layers and improved hydrophobicity. Conversely, nano-TiO₂-assisted hydrophilic porous microstructure indicated lower WCA, and nano-TiO₂ influenced the regulation of mechanical strength near controlled TS ( ≈ 20 MPa) with improved thermal resistance, whereas the extended flexibility (elongation >200 %) performed through GML incorporation. There were slight variations in water solubility (% WS) and moisture content (% MC), with 1 % (w/v) GML signifying better results in reducing water vapor permeability (WVP) and oxygen permeability (OP). Differential scanning calorimetry (DSC), X-ray diffraction (XRD), and Fourier-transform infrared spectroscopy (FTIR) analysis also presented GML migration, altering crystalline structures and protein conformation. Using the bacterial inactivation model for the liquid medium, including the log-linear inactivation phase and tail, Gram-positive S. aureus ATCC29213 reached a maximum of around 2 log reduction, but Gram-negative E. coli JM109 showed higher resistance. Along with the surface-mediated effect, GML-incorporated gelatin layers and migrated GML also exhibited inactivation efficacy for bacterial exposure on the outer surface for a considerable time. Hence, GML and nano-TiO₂ synergistically hold promise for bioactive packaging with significant applications.

通过加入单月桂酸甘油酯（GML）和纳米二氧化钛，在明胶-玉米蛋白双层膜上开发了疏水性，增强了抗菌性能和持久的固有机械特性。原子力显微镜（AFM）和场发射扫描电子显微镜（FESEM）显示，甘油单月桂酸酯（GML）在玉米蛋白外表面表现出粗糙度并降低了孔隙率，导致水接触角（WCA）达到 90°。还观察到大量 GML 从明胶膜迁移到含醋酸的玉米蛋白层，并改善了疏水性。相反，纳米二氧化钛辅助的亲水多孔微结构显示出较低的 WCA，纳米二氧化钛影响了受控 TS 附近（≈ 20 兆帕）机械强度的调节，并改善了耐热性，而通过 GML 的加入则实现了柔韧性的延长（伸长率 > 200 %）。水溶性（WS%）和含水量（MC%）略有不同，1%（w/v）的 GML 在降低水蒸气渗透性（WVP）和氧气渗透性（OP）方面有更好的效果。差示扫描量热法（DSC）、X 射线衍射（XRD）和傅立叶变换红外光谱（FTIR）分析也显示了 GML 的迁移，改变了晶体结构和蛋白质构象。利用液体培养基的细菌灭活模型（包括对数线性灭活阶段和尾部），革兰氏阳性金黄色葡萄球菌 ATCC29213 的最大灭活率约为 2 对数，但革兰氏阴性大肠杆菌 JM109 的抗性更高。除了表面介导效应外，GML 内含明胶层和迁移的 GML 对外表面的细菌暴露时间也有灭活效果。因此，GML 和纳米二氧化钛的协同作用有望成为生物活性包装的重要应用。

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引用次数: 0

Moisture uptake during storage of coffee packed into compostable capsules decreases the quality of coffee brew 装入可堆肥胶囊的咖啡在储存过程中吸湿会降低咖啡的品质

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

Food Packaging and Shelf Life

Pub Date : 2024-11-25 DOI: 10.1016/j.fpsl.2024.101403

Marco Lopriore , Marilisa Alongi , Sonia Calligaris , Lara Manzocco , Giulia Ravaioli , Ada Nucci , Maria Cristina Nicoli

Compostable bioplastics for coffee capsule production should satisfy compostability requirements while providing a moisture barrier able to guarantee the espresso coffee quality. The present study aimed at exploring the time required for coffee packed in biobased PBS capsules and stored under different temperature and relative humidity to reach critical moisture levels triggering quality decay. Samples were stored in plastic boxes containing supersaturated solutions of Mg(NO₃)₂, NaNO₂ or NaCl guaranteeing 54, 65 or 75 % RH, placed at 20, 30 and 45 °C in thermostatic incubators. During storage, the coffee powder was analysed for moisture uptake and water activity, and the coffee brew was extracted to measure the pH, selected as the quality indicator. Over 18 months, moisture uptake rapidly increased, reaching critical levels within 3 weeks in the worst-case scenario (i.e., 45 °C and 75 % RH). The evolution of pH presented an initial lag phase and a subsequent linear decay, which were respectively shorter (< 15 days) and faster (pH < 5.1 within 1 month) in the worst-case scenario. The findings highlight the role of T and RH in affecting coffee quality decay and emphasize the potential drawbacks of adopting biopolymer-based packaging. These outcomes could help food manufacturers in scouting new packaging materials for coffee capsule applications, evidencing the potential drawbacks of replacing conventional packaging materials with biobased ones. In this regard, it is recommended that a thorough cost-benefit analysis is carried out before transitioning from conventional to compostable packaging to ensure sustainability goals are effectively met while maintaining product quality.

用于生产咖啡胶囊的可堆肥生物塑料应满足可堆肥性要求，同时提供能够保证意式浓缩咖啡品质的防潮层。本研究旨在探讨装入生物基 PBS 胶囊的咖啡在不同温度和相对湿度条件下储存达到引发质量下降的临界湿度所需的时间。样品被储存在装有过饱和 Mg(NO3)2、NaNO2 或 NaCl 溶液的塑料盒中，保证 54%、65% 或 75% 的相对湿度，放置在 20、30 和 45 °C 的恒温培养箱中。在储存期间，对咖啡粉的吸湿性和水活性进行分析，并提取咖啡冲泡物以测量 pH 值，pH 值被选为质量指标。在 18 个月的时间里，吸湿率迅速上升，在最坏的情况下（即 45 °C 和 75 % 相对湿度），吸湿率在 3 周内达到临界水平。pH 值的变化呈现出最初的滞后期和随后的线性衰减期，在最坏情况下，滞后期更短（15 天），衰减期更快（1 个月内 pH 值达到 5.1）。研究结果突出了温度和相对湿度在影响咖啡质量衰变中的作用，并强调了采用生物聚合物包装的潜在缺点。这些结果有助于食品制造商为咖啡胶囊应用寻找新的包装材料，证明用生物基包装材料取代传统包装材料的潜在缺点。在这方面，建议在从传统包装过渡到可堆肥包装之前进行全面的成本效益分析，以确保在保持产品质量的同时有效实现可持续发展目标。

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引用次数: 0

The role of emulsion droplets and their interactions with other components in affecting the properties of active edible films: A review 乳液液滴及其与其他成分的相互作用在影响活性食用薄膜特性方面的作用：综述

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

Food Packaging and Shelf Life

Pub Date : 2024-11-22 DOI: 10.1016/j.fpsl.2024.101394

Duanquan Lin , Le-Chang Sun , De-Xing Yao , Ling-Jing Zhang , Song Miao , Min-Jie Cao

Edible emulsion films have received increased interest in the research area of food packaging in recent years. However, the impact of the presence of oil droplets on the properties of biopolymer-based films has not been summarized. This paper provides an update on the current knowledge of the filming mechanisms of various biopolymers, the interactions among different components in edible emulsion films, and the impact of adding oil droplets in the physical properties, bioactive functions and applications of biopolymer-based emulsion films. Various polysaccharides and proteins can be used as film matrices to prepare edible films. The filming mechanism of these biopolymer-based films is similar, which mainly involves the strengthened hydrogen bonding and/or covalent interactions between biopolymer molecules during drying process with the decreased water content and bulk volume. The introduced oil droplets show weak hydrogen bonding with biopolymer molecules in films without emulsifiers, while further adding emulsifiers can improve the hydrogen bonding between biopolymer molecules and oil droplets, leading to the improved mechanical and barrier properties of biopolymer-based emulsion films. With the introducing of some oil-soluble, water-soluble, or insoluble functional compounds into the above edible emulsion films, the resultant active emulsion films reveal good antimicrobial and/or anti-oxidative properties, and thus they exhibit fantastic potential applications in food packaging for maintaining food quality and prolonging shelf-life.

近年来，可食用乳液薄膜在食品包装研究领域受到越来越多的关注。然而，油滴的存在对生物聚合物薄膜性能的影响尚未得到总结。本文介绍了目前关于各种生物聚合物的成膜机理、可食用乳液薄膜中不同成分之间的相互作用以及添加油滴对生物聚合物基乳液薄膜的物理性质、生物活性功能和应用的影响的最新知识。各种多糖和蛋白质可用作制备可食用薄膜的薄膜基质。这些生物聚合物基薄膜的成膜机理相似，主要是在干燥过程中，随着含水量和体积的减少，生物聚合物分子之间的氢键和/或共价作用得到加强。在不添加乳化剂的薄膜中，引入的油滴与生物聚合物分子之间的氢键作用较弱，而进一步添加乳化剂可改善生物聚合物分子与油滴之间的氢键作用，从而提高生物聚合物基乳液薄膜的机械性能和阻隔性能。在上述可食用乳液薄膜中引入一些油溶性、水溶性或不溶性的功能化合物后，得到的活性乳液薄膜具有良好的抗菌和/或抗氧化性能，因此在食品包装中具有保持食品质量和延长保质期的巨大应用潜力。

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