Food Packaging and Shelf Life最新文献_第8页

Synthesis and characterization of zeolite – Titanium dioxide composite material for ethylene adsorbing and scavenging dual action in coated paper packaging for postharvest product 用于收获后产品涂布纸包装中乙烯吸附和清除双重作用的沸石-二氧化钛复合材料的合成与表征

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.2024.101399

Rattachai Siangyai , Pornapa Sujaridworakun , Duangdao Aht-Ong , Intatch Hongrattanavichit

Ripening of agricultural products can be influenced by a range of physical, biological, and chemical factors, with ethylene production being a prominent chemical factor. In climacteric fruits, elevated ethylene level accelerates ripening, leading to increased water loss, reduced nutritional value, microbial growth, and eventual spoilage. This study investigates the efficacy of ethylene elimination through the application of coated paper composed of active materials—zeolite, titanium dioxide (TiO₂), and zeolite-TiO₂ composite—at various concentrations (5, 10, and 15 %w/v) in conjunction with a water-based binder. The findings revealed that coated paper incorporating the zeolite-TiO₂ composite demonstrates superior performance in both adsorbing and degrading ethylene, achieving an 85.46 % reduction in ethylene levels compared to zeolite (65.96 %), TiO₂ (59.59 %), and uncoated paper (27.89 %). Experimental trials with cherry tomatoes indicated that the 15 %w/v zeolite-TiO₂ composite coating was the most effective in delaying color changes, maintaining firmness, and minimizing weight loss. Furthermore, the coated paper exhibited excellent rub resistance, with no discernible differences observed after 1000 rubbing cycles. This study shows significant potential for application of the developed coating in active packaging for agricultural products, contributing to the preservation of quality and extension of shelf life.

农产品的成熟会受到一系列物理、生物和化学因素的影响，其中乙烯的产生是一个突出的化学因素。在成熟期水果中，乙烯水平升高会加速成熟，导致失水增加、营养价值降低、微生物生长和最终变质。本研究通过应用由活性材料（沸石、二氧化钛 (TiO2) 和沸石-二氧化钛复合材料）组成的不同浓度（5%、10% 和 15%w/v）的涂布纸和水基粘合剂，研究了消除乙烯的功效。研究结果表明，与沸石（65.96%）、TiO2（59.59%）和未涂布纸（27.89%）相比，含有沸石-TiO2 复合材料的涂布纸在吸附和降解乙烯方面表现优异，乙烯含量降低了 85.46%。用樱桃番茄进行的实验表明，15%w/v 的沸石-二氧化钛复合涂层在延缓颜色变化、保持紧实度和减少重量损失方面最为有效。此外，涂布纸还具有出色的耐摩擦性，经过 1000 次摩擦后仍无明显差异。这项研究表明，所开发的涂层在农产品活性包装中的应用潜力巨大，有助于保持农产品的质量和延长保质期。

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引用次数: 0

Film forming properties of 3D printed polysaccharide based gels and development of CO2 monitoring labels 三维打印多糖凝胶的成膜特性及二氧化碳监测标签的开发

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.2024.101401

Tiantian Tang , Min Zhang , Arun S. Mujumdar

Polyvinyl alcohol (PVA) has good compatibility with polysaccharides and is suitable for 3D printing inks for preparing food packaging films or smart labels. In this work, the influences of different concentrations of PVA on the 3D printability and film-forming performance of six polysaccharide-based inks were investigated. PVA formed a strong cross-linked network with sodium alginate (SA) and carboxymethyl cellulose (CMC), which enhanced the 3D printability of the gel, and the addition of 7 % PVA increased the printing accuracy of SA by 20.83 times. PVA also facilitated the smooth extrusion of potato starch (PS), pectin (PE), konjac glucomannan (KGM), and xanthan gum (XG) inks in the printing operation and improved their flowability. The surface of 3D printed PVA- polysaccharide film had tiny print texture, no obvious roughness or graininess, smooth surface, soft texture and good shape. However, cracks and wrinkles were found on the surface of the PVA-PS membrane, which were likely related to inappropriate ratios and uneven shrinkage. FTIR and XRD analysis showed that PVA had excellent compatibility with polysaccharides and was fully distributed within the film. A 3 % PVA addition was found to be optimal, as the polysaccharide films exhibited appropriate hydrophilicity, mechanical strength, and flexibility. The color of polysaccharide-based labels containing bromothymol blue (BTB) and methyl red (MR) prepared with 3 % PVA content changed with the change of CO₂ concentration. 3D printed labels were successfully used to monitor the changes of CO₂ concentration in tomato packaging during storage. This research extends the applicability of 3D-printed smart labels for real-time monitoring environmental conditions of fruits and vegetables storage, particularly CO₂ concentration.

聚乙烯醇（PVA）与多糖具有良好的相容性，适用于制备食品包装薄膜或智能标签的三维打印油墨。在这项工作中，研究了不同浓度的 PVA 对六种多糖基油墨的三维打印性和成膜性能的影响。PVA 与海藻酸钠（SA）和羧甲基纤维素（CMC）形成了强交联网络，增强了凝胶的三维打印性，添加 7 % PVA 可使 SA 的打印精度提高 20.83 倍。PVA 还有助于马铃薯淀粉（PS）、果胶（PE）、魔芋葡甘露聚糖（KGM）和黄原胶（XG）油墨在打印操作中顺利挤出，并改善其流动性。3D打印的PVA-多糖薄膜表面打印纹理细小，无明显粗糙或颗粒感，表面光滑，质地柔软，形状良好。然而，PVA-PS 膜表面出现了裂纹和皱褶，这可能与配比不当和收缩不均匀有关。傅立叶变换红外光谱和 XRD 分析表明，PVA 与多糖有很好的相容性，并且完全分布在膜中。由于多糖薄膜表现出适当的亲水性、机械强度和柔韧性，3% 的 PVA 添加量被认为是最佳的。含有溴百里酚蓝（BTB）和甲基红（MR）的多糖基标签的颜色随二氧化碳浓度的变化而变化。三维打印标签被成功用于监测番茄包装在储存过程中二氧化碳浓度的变化。这项研究拓展了三维打印智能标签在实时监测果蔬贮藏环境条件，尤其是二氧化碳浓度方面的应用。

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引用次数: 0

Design of an active edible coating: Antimicrobial, physical, and sensory properties of sodium caseinate-guar gum blends enriched in essential oils 活性食用涂层的设计：富含精油的酪蛋白酸钠-瓜尔胶混合物的抗菌、物理和感官特性

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.2024.101395

Marina Giello, Nicoletta A. Miele, Stefania Volpe, Rossella Di Monaco, Silvana Cavella, Francesco Villani, Elena Torrieri

This work aimed to develop an essential oil (EO) emulsion coating for strawberries and pears based on a sodium caseinate-guar gum blend. Autochthonous microbiota of the fruits combined with physical and sensory evaluation of the blends were studied to design the coatings. Microbial populations were isolated from pears and strawberries to select the best EOs among lemon, thyme, peppermint, fennel, and orange. Thyme EO showed the highest and widest antimicrobial activity followed by peppermint and lemon EOs. Coarse and stable emulsified blends were obtained using these EOs at 1.5 % in the blend (D_4,3 from 50 to 72 µm; ζ-potential > −30 mV). Coatings were slightly or moderately liked, although the coating/fruit pair influenced the likeness. Only lemon EO-based coating was considered appropriate for both fruits. In conclusion, lemon and thyme EOs could be combined to develop an acceptable antimicrobial coating for strawberries and pears.

这项研究旨在开发一种基于酪蛋白酸钠-瓜胶混合物的草莓和梨精油（EO）乳液涂层。研究了水果的自生微生物群，结合混合物的物理和感官评估，设计了涂层。从梨和草莓中分离出微生物种群，从柠檬、百里香、薄荷、茴香和橙子中选出最佳环氧乙烷。百里香环氧乙烷显示出最高和最广泛的抗菌活性，其次是薄荷和柠檬环氧乙烷。这些环氧乙烷在混合物中的含量为 1.5%（D4,3 从 50 微米到 72 微米；ζ-电位 > -30 mV），可获得粗糙而稳定的乳化混合物。虽然涂层/水果配对会影响喜好程度，但涂层的喜好程度略高或适中。只有柠檬环氧乙烷涂层被认为适合这两种水果。总之，柠檬和百里香环氧乙烷可以结合使用，为草莓和梨开发出一种可接受的抗菌涂层。

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引用次数: 0

Antimicrobial biodegradable blown films from PBAT/TPS with Glucono-delta-lactone as acid regulator active packaging 由 PBAT/TPS 制成的抗菌可生物降解吹塑薄膜，以葡萄糖酸-δ-内酯作为酸调节剂进行活性包装

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

Food Packaging and Shelf Life

Pub Date : 2024-11-16 DOI: 10.1016/j.fpsl.2024.101388

Sovankongkea Som , Nathdanai Harnkarnsujarit

Glucono-delta-lactone (GDL), an acid regulator commonly used in food preservation, was incorporated into biodegradable poly(butylene adipate-co-terephthalate) (PBAT)/thermoplastic starch (TPS) (60/40 and 70/30) blended films to evaluate its antimicrobial activity and its influence on film properties. The blends were characterized for chemical interactions, morphology, thermal, mechanical, and barrier properties. Antimicrobial activity against Staphylococcus aureus and Escherichia coli was also assessed. FTIR analysis revealed interactions between GDL and starch at the -OH regions, resulting in a decrease in melting temperature. Microstructural observations showed a fibrous structure and increased compaction in PBAT/TPS films with GDL incorporation. Thermal analysis indicated that GDL modified thermal properties, possibly due to its promotion of higher crystallinity in the blended films. The addition of GDL also improved mechanical strength in both blending ratios, potentially through cross-linking. However, excessive GDL use weakened mechanical properties, likely due to acid-induced polymer hydrolysis. GDL increased the water contact angle in both blending ratios, suggesting enhanced surface hydrophobicity. The introduction of GDL into the blended films improved barrier properties, especially oxygen barrier. Additionally, GDL's antimicrobial properties effectively limited the growth of S. aureus and E. coli, particularly in high-moisture environments. Therefore, biodegradable PBAT/TPS films incorporating GDL demonstrate potential as active packaging materials. A 2 wt% addition of GDL was found to offer optimal performance in terms of film properties and significantly influenced the chemical, morphological, and thermal properties of the PBAT/TPS biodegradable packaging.

在可生物降解的聚（己二酸丁二醇酯-共对苯二甲酸酯）（PBAT）/热塑性淀粉（TPS）（60/40 和 70/30）共混薄膜中加入了一种常用于食品保鲜的酸调节剂--葡萄糖酸-δ-内酯（GDL），以评估其抗菌活性及其对薄膜性能的影响。共混物的化学作用、形态、热性能、机械性能和阻隔性能均得到了表征。此外，还对金黄色葡萄球菌和大肠杆菌的抗菌活性进行了评估。傅立叶变换红外光谱分析显示，GDL 和淀粉在 -OH 区域相互作用，导致熔化温度降低。微观结构观察显示，加入 GDL 的 PBAT/TPS 薄膜具有纤维结构并增加了压实度。热分析表明，GDL 改变了热性能，这可能是由于它提高了混合薄膜的结晶度。添加 GDL 还提高了两种混合比例的机械强度，这可能是通过交联实现的。然而，过量使用 GDL 会削弱机械性能，这可能是由于酸引起的聚合物水解。在两种混合比例中，GDL 都增加了水接触角，表明表面疏水性增强。在共混薄膜中引入 GDL 可提高阻隔性，尤其是氧气阻隔性。此外，GDL 的抗菌特性有效地限制了金黄色葡萄球菌和大肠杆菌的生长，尤其是在高湿度环境中。因此，含有 GDL 的可生物降解 PBAT/TPS 薄膜具有作为活性包装材料的潜力。研究发现，添加 2 wt% 的 GDL 可使薄膜性能达到最佳，并对 PBAT/TPS 生物降解包装的化学、形态和热性能产生显著影响。

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引用次数: 0

Effect of the inclusion complex formation method on the functional properties of poly (butylene adipate co-terephthalate) active films 包合物形成法对聚（己二酸丁二醇酯共对苯二甲酸酯）活性薄膜功能特性的影响

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

Food Packaging and Shelf Life

Pub Date : 2024-11-15 DOI: 10.1016/j.fpsl.2024.101392

Tanya Acosta-Ayala , Israel Sifuentes-Nieves , Eduardo Ramírez-Vargas , Jose F Hernández-Gámez , Ernesto Hernández-Hernández , Pamela C Flores-Silva

The food waste and single-use packaging problems require efforts to develop active, sustainable packaging to extend the shelf life of perishable products. Therefore, the β-Cyclodextrin-Clove essential oil inclusion complexes (IC) obtained by ultrasound (IC-U) and kneading (IC-K) methods were incorporated into a PBAT matrix. The effect of the IC on the structural, functional, and biodegradability features of the PBAT matrix was assessed. The results show that the IC exhibited high thermal stability and adequate dispersion in the PBAT matrix during the extrusion process. The PBAT-IC films, as prototypes of packaging bags, improved the shelf life of perishable foods (blueberries), reducing their weight loss by 20 % and 8 % after 28 days at room and refrigerated temperatures, preserving the diameter of the blueberries and inhibiting fungal growth, corroborating an improvement in functional properties. Moreover, IC-U and IC-K incorporation did not affect Young's modulus (85 N/mm²), tensile strength (19 N/mm²), elongation at break (553 %), and disintegration degree (90 %) of the films, making them alternative food preservation packaging for the food industry.

食品垃圾和一次性包装问题要求人们努力开发活性、可持续的包装，以延长易腐产品的保质期。因此，我们将通过超声法（IC-U）和捏合法（IC-K）获得的β-环糊精-丁香精油包合物（IC）加入到 PBAT 基质中。评估了 IC 对 PBAT 基质的结构、功能和生物降解特性的影响。结果表明，在挤压过程中，集成电路在 PBAT 基质中表现出较高的热稳定性和充分的分散性。作为包装袋原型的 PBAT-IC 薄膜改善了易腐食品（蓝莓）的保质期，在室温和冷藏条件下 28 天后，重量损失分别减少了 20% 和 8%，保持了蓝莓的直径并抑制了真菌生长，证实了功能特性的改善。此外，IC-U 和 IC-K 的加入不会影响薄膜的杨氏模量（85 牛米/平方毫米）、拉伸强度（19 牛米/平方毫米）、断裂伸长率（553%）和崩解度（90%），使其成为食品工业的替代食品保鲜包装。

{"title":"Effect of the inclusion complex formation method on the functional properties of poly (butylene adipate co-terephthalate) active films","authors":"Tanya Acosta-Ayala , Israel Sifuentes-Nieves , Eduardo Ramírez-Vargas , Jose F Hernández-Gámez , Ernesto Hernández-Hernández , Pamela C Flores-Silva","doi":"10.1016/j.fpsl.2024.101392","DOIUrl":"10.1016/j.fpsl.2024.101392","url":null,"abstract":"<div><div>The food waste and single-use packaging problems require efforts to develop active, sustainable packaging to extend the shelf life of perishable products. Therefore, the β-Cyclodextrin-Clove essential oil inclusion complexes (IC) obtained by ultrasound (IC-U) and kneading (IC-K) methods were incorporated into a PBAT matrix. The effect of the IC on the structural, functional, and biodegradability features of the PBAT matrix was assessed. The results show that the IC exhibited high thermal stability and adequate dispersion in the PBAT matrix during the extrusion process. The PBAT-IC films, as prototypes of packaging bags, improved the shelf life of perishable foods (blueberries), reducing their weight loss by 20 % and 8 % after 28 days at room and refrigerated temperatures, preserving the diameter of the blueberries and inhibiting fungal growth, corroborating an improvement in functional properties. Moreover, IC-U and IC-K incorporation did not affect Young's modulus (85 N/mm²), tensile strength (19 N/mm²), elongation at break (553 %), and disintegration degree (90 %) of the films, making them alternative food preservation packaging for the food industry.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"46 ","pages":"Article 101392"},"PeriodicalIF":8.5,"publicationDate":"2024-11-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142658281","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

Configuration of a combined active packaging system with modified atmospheres and antimicrobial control to preserve fresh strawberry fruits 配置具有改良气氛和抗菌控制功能的组合式活性包装系统，以保存新鲜草莓果实

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

Food Packaging and Shelf Life

Pub Date : 2024-11-14 DOI: 10.1016/j.fpsl.2024.101390

Yurany R. Mahecha-Rubiano, Johanna Garavito, Diego A. Castellanos

The strawberry is a fruit widely consumed worldwide but very perishable and susceptible to spoilage caused by microorganisms such as Botrytis cinerea. This study proposes an integrated packaging solution combining different preservation techniques to extend the shelf life of strawberry fruits. Initially, the respiration rates of the fruits were determined. Then, a perforation-mediated modified atmosphere packaging (MAP) was adjusted using heat-sealed polylactic acid (PLA) trays with a perforation on the upper cover. Subsequently, tests were carried out to incorporate menthol, cinnamaldehyde, and clove essential oil (eugenol), first in pure form and then absorbed into a powdered bentonite matrix arranged in porous sachets. The tests were conducted at 4 and 20 °C, determining the effect of the type and amount of antimicrobial present in the packages on the fruit deterioration. At 4 °C, steady O₂ and CO₂ levels of 14–18 % and 5–10 % (mole fraction) were achieved in the MAP. At this temperature, the trays with 50 mg of menthol absorbed in 2 g of bentonite slowed microbial spoilage up to 25 days at 4 °C compared to 7 days for samples in open packages. At 20 °C, high CO₂ levels (> 20 %) were reached, and there were no differences between the different antimicrobials evaluated, obtaining 5–6 days of shelf life. The sensory acceptability of the fruits limited the maximum amount of preservative substances used. The proposed system can be implemented as a practical and sustainable solution for preserving strawberries.

草莓是全世界广泛食用的一种水果，但非常易腐烂，而且容易受到灰霉病菌等微生物的侵袭而变质。本研究提出了一种结合不同保鲜技术的综合包装解决方案，以延长草莓水果的货架期。首先，测定了水果的呼吸速率。然后，使用热封的聚乳酸（PLA）托盘调整了穿孔介导的改良气氛包装（MAP），并在上盖上打孔。随后，对薄荷醇、肉桂醛和丁香精油（丁香酚）进行了测试，首先是纯形式的薄荷醇，然后吸收到多孔袋中的粉末膨润土基质中。试验在 4 ℃ 和 20 ℃ 下进行，以确定包装中抗菌剂的类型和含量对水果变质的影响。在 4 °C 时，MAP 中的氧气和二氧化碳含量分别稳定在 14-18 % 和 5-10 %（摩尔分数）。在这一温度下，2 克膨润土中吸收了 50 毫克薄荷醇的托盘在 4 °C 下可延缓微生物的腐败时间长达 25 天，而开放包装中的样品则只需 7 天。在 20 °C 下，二氧化碳浓度达到很高的水平（20%），不同抗菌剂之间没有差异，货架期为 5-6 天。水果的感官可接受性限制了防腐剂的最大使用量。所建议的系统可作为一种实用且可持续的草莓保鲜解决方案。

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引用次数: 0

Addressing the circularity and sustainability of different single-use and reusable crates used for fresh fruit and vegetables packaging 解决用于新鲜水果和蔬菜包装的不同一次性和可重复使用周转箱的循环性和可持续性问题

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

Food Packaging and Shelf Life

Pub Date : 2024-11-13 DOI: 10.1016/j.fpsl.2024.101391

Laura Rasines , Guillermo San Miguel , Blanca Corona , Encarna Aguayo

This study assesses the sustainability of single-use (cardboard and wooden) crates and reusable plastic crates (RPC) from three perspective life cycle assessment (LCA), life cycle costing (LCC) and circular indicators: Material Circular Indicator (MCI), Material Reutilisation Score (MRS), and Circular Index (CI). A cradle-to-grave life cycle approach was applied to transporting 1 kg of fresh fruit or vegetables to the retailer point. The base case assumed single use for cardboard and wooden crates and 140 rotations for RPC. An optimised scenario was also assessed for RPC, assuming full recycling at its end-of-life. LCA, LCC, and circular indicators (MCI and CI) results indicated that RPC was the most sustainable and circular packaging. Increasing RPC recyclability to 100 % improved circularity scores, however its environmental impact slight increased. These results reflect that the food industry should adopt RPC use because of their higher economic, environmental performance, and circularity.

本研究从生命周期评估（LCA）、生命周期成本核算（LCC）和循环指标三个角度评估了一次性（纸板和木质）周转箱和可重复使用塑料周转箱（RPC）的可持续性：材料循环指标（MCI）、材料再利用得分（MRS）和循环指数（CI）。采用 "从摇篮到坟墓 "的生命周期方法，将 1 千克新鲜水果或蔬菜运输到零售点。基础方案假定纸板和木箱只使用一次，而 RPC 则轮换使用 140 次。还对 RPC 的优化方案进行了评估，假定在其使用寿命结束时完全回收利用。生命周期评估、生命周期成本和循环指标（MCI 和 CI）结果表明，RPC 是最具可持续性和循环性的包装。将 RPC 的可回收性提高到 100%，可提高循环性得分，但其对环境的影响略有增加。这些结果表明，由于 RPC 具有更高的经济性、环境性能和循环性，食品行业应采用 RPC。

引用次数: 0

Efficient temperature control in okra transportation using phase change materials inside packaging box 利用包装箱内的相变材料有效控制秋葵运输过程中的温度

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

Food Packaging and Shelf Life

Pub Date : 2024-11-08 DOI: 10.1016/j.fpsl.2024.101383

Jackson Mwenya , Rattapon Saengrayap , Sujitra Arwatchananukul , Nattapol Aunsri , Chayapol Kamyod , Prasara Jakkaew , Hiroaki Kitazawa , Pramod Mahajan , Sirada Padee , Chureerat Prahsarn , Saowapa Chaiwong

Okra, a high respiration rate crop, is vulnerable to significant damage during transportation and storage without proper temperature control. This study aimed to evaluate the effectiveness of different thermal insulation boxes combined with phase change materials (PCMs) in maintaining the temperature and quality of okra during simulated transportation and storage. Two prototype thermal boxes (A and B) and a control (foam box) were tested, with and without the addition of either commercial gel packs or ice water bottles. The experiment involved cooling okra samples at 0 °C for 2 hours before packing, followed by 48 hours of simulated transportation at 25 °C. Air and okra temperatures were continuously monitored, and thermal imaging was used to analyze temperature profiles and okra color. The results indicate that the addition of PCMs effectively maintained lower temperatures, with reductions of 3.2 °C for IB and 3.6 °C for GP, compared to a minimal reduction of 0.35 °C in boxes without PCMs. Foam box treatments, with or without PCMs, led to CO₂ accumulation levels of up to 15 %. The ice water bottle, wrapped in kraft paper to prevent wetting the okra, resulted in lower relative humidity compared to the commercial gel pack. There were no significant differences in okra mass loss, which was below 5 % among the nine treatments. This study demonstrated that the developed thermal insulation boxes combined with ice water bottles effectively maintained cool temperatures under ambient conditions and have potential as eco-friendly distribution packaging for okra.

秋葵是一种呼吸速率很高的作物，如果没有适当的温度控制，很容易在运输和储存过程中受到严重破坏。本研究旨在评估不同的保温箱结合相变材料（PCM）在模拟运输和储存过程中保持秋葵温度和质量的效果。研究人员测试了两个原型保温箱（A 和 B）和一个对照组（泡沫箱），分别添加和不添加商用凝胶包或冰水瓶。实验包括在包装前将秋葵样品在 0 °C 下冷却 2 小时，然后在 25 °C 下模拟运输 48 小时。连续监测空气和秋葵的温度，并使用热成像技术分析温度曲线和秋葵的颜色。结果表明，添加 PCM 能有效保持较低的温度，IB 和 GP 的温度分别降低了 3.2 ℃ 和 3.6 ℃，而不添加 PCM 的包装箱温度仅降低了 0.35 ℃。无论是否使用 PCM，泡沫箱的 CO₂ 积累水平最高可达 15%。与商用凝胶包装相比，用牛皮纸包裹的冰水瓶可降低秋葵的相对湿度。秋葵的质量损失在九种处理中没有明显差异，均低于 5%。这项研究表明，开发的保温箱与冰水瓶结合使用，能有效保持环境条件下的低温，具有作为秋葵环保配送包装的潜力。

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引用次数: 0

Deacetylated konjac glucomannan films functionalised with carboxylated cellulose nanofiber and anti-browning components for fresh-cut apple preservation 用羧基纤维素纳米纤维和防褐变成分功能化的脱乙酰魔芋葡甘聚糖薄膜，用于鲜切苹果保鲜

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

Food Packaging and Shelf Life

Pub Date : 2024-11-07 DOI: 10.1016/j.fpsl.2024.101389

Yile Zhao , Zheng Wu , Chen Chen , Olaniyi Amos Fawole , Aili Jiang , Xiangzheng Yang , Da Wang , Xian Li , Di Wu , Kunsong Chen

Preservation of fresh-cut fruits is crucial due to their susceptibility to oxidative browning, and environmentally friendly food packaging has emerged as a promising solution. In the present study, deacetylated konjac glucomannan/carboxylated cellulose nanofibers (DKGM/CCNF) composite films were prepared through a stepwise reinforcement strategy. L-Cysteine and glutathione, screened as the two best anti-browning substances, were respectively loaded into the DKGM/CCNF composite films. The anti-browning effect and mechanism of the DKGM/CCNF functional films were explored on fresh-cut apples. The results demonstrated that deacetylation improved the mechanical properties, surface hydrophobicity, and thermal stability of the films. The incorporation of CCNF further improved the mechanical properties, surface hydrophobicity, and water vapor barrier properties of the films. The fresh-cut apples packaged in the DKGM/CCNF functional films exhibited satisfactory appearance during the 9 d storage. The browning of fresh-cut apples was inhibited by enhancing the activity of related antioxidant enzymes, maintaining higher total phenolic content, and reducing hydrogen peroxide levels. Overall, the DKGM/CCNF functional films prepared in the present study have the potential application prospects of extending the shelf life of fresh-cut fruits.

由于鲜切水果容易氧化褐变，因此保鲜至关重要，而环保型食品包装已成为一种前景广阔的解决方案。本研究采用分步增强策略制备了脱乙酰魔芋葡甘聚糖/羧基纤维素纳米纤维（DKGM/CCNF）复合薄膜。在 DKGM/CCNF 复合薄膜中分别添加了被筛选出的两种最佳防褐变物质--L-半胱氨酸和谷胱甘肽。研究人员探讨了 DKGM/CCNF 功能薄膜在鲜切苹果上的防褐变效果和机理。结果表明，脱乙酰化改善了薄膜的机械性能、表面疏水性和热稳定性。CCNF 的加入进一步改善了薄膜的机械性能、表面疏水性和水蒸气阻隔性能。用 DKGM/CCNF 功能薄膜包装的鲜切苹果在 9 天的贮藏期间表现出令人满意的外观。通过提高相关抗氧化酶的活性、保持较高的总酚含量和降低过氧化氢水平，鲜切苹果的褐变得到了抑制。总之，本研究制备的 DKGM/CCNF 功能薄膜具有延长鲜切水果保质期的潜在应用前景。

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引用次数: 0

The potential of helichrysum italicum essential oil-infused alginate coatings and film for prolonging the shelf-life of cherry tomatoes 注入 helichrysum italicum 精油的海藻酸盐涂层和薄膜在延长樱桃番茄货架期方面的潜力

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

Food Packaging and Shelf Life

Pub Date : 2024-11-07 DOI: 10.1016/j.fpsl.2024.101381

Francis Ngwane Nkede , Mohammad Hamayoon Wardak , Meng Fanze , Namiki Kondo , Ata Aditya Wardana , Jakia Sultana Jothi , Fumina Tanaka , Fumihiko Tanaka

This study aimed to develop edible coatings and films using sodium alginate (1 % Alg) and varying concentrations of Helichrysum italicum essential oil (HIEO) (0.3 % and 0.5 %) for cherry tomato preservation. The treatments consisted of Alg, Alg/0.3 % HIEO, and Alg/0.5 % HIEO. The physico-chemical, mechanical, water vapor permeability, optical, thermal, and antifungal properties of these coatings and films were examined. Scanning electron microscopy and Fourier transform infrared spectroscopy analyses showed that the addition of HIEO resulted in a heterogeneous morphology and slight chemical structural changes in the Alg film. The Alg/0.5 % HIEO films exhibited improved water vapor permeability, antioxidant capacity, ultraviolet light barrier properties, elongation at break, and thermal stability. Additionally, 0.5 % HIEO significantly reduced the mycelial growth of Botrytis cinerea (in vitro), making Alg/0.5 % HIEO the optimal coating. Cherry tomatoes coated with Alg/0.5 % HIEO and stored at 25 °C and 60 % relative humidity for 18 d showed reduced weight loss (5.22 ± 1.45 %) and preserved firmness (6.43 N). This coating also inhibited the Rhizopus stolonifer lesion diameter by 61.36 % (in vivo). In conclusion, Alg/0.5 % HIEO coatings are promising sustainable active packaging solutions for cherry tomato storage applications.

本研究旨在利用海藻酸钠（1 % Alg）和不同浓度的腊菊精油（HIEO）（0.3 % 和 0.5 %）开发用于樱桃番茄保鲜的可食用涂层和薄膜。处理包括 Alg、Alg/0.3 % HIEO 和 Alg/0.5 % HIEO。研究了这些涂层和薄膜的物理化学、机械、水蒸气渗透性、光学、热学和抗真菌特性。扫描电子显微镜和傅立叶变换红外光谱分析显示，添加 HIEO 后，Alg 薄膜的形态发生了异质性变化，化学结构也发生了轻微变化。Alg/0.5 % HIEO 薄膜的水蒸气渗透性、抗氧化能力、紫外线阻隔性能、断裂伸长率和热稳定性都有所提高。此外，0.5 % HIEO 还能显著减少灰葡萄孢菌的菌丝生长（体外），使 Alg/0.5 % HIEO 成为最佳涂层。涂有 Alg/0.5 % HIEO 的樱桃番茄在 25 °C 和 60 % 相对湿度条件下储存 18 天后，重量损失减少（5.22 ± 1.45 %），硬度保持不变（6.43 N）。这种涂层还能抑制根瘤菌匍匐茎病变直径的 61.36%（体内）。总之，Alg/0.5 % HIEO 涂层是樱桃番茄贮藏应用中很有前景的可持续活性包装解决方案。

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