Food Packaging and Shelf Life最新文献

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

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

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

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

This research work proposes the substitution of plastic crates used for packaging fruits/vegetables with composite crates, aiming to minimize environmental issues. Vibration is a crucial factor contributing to package and product damage. In this study, tomato fruits were chosen to analyze the impact of vibration on product quality. The research primarily focuses on evaluating the performance of two newly developed wood plastic composite packaging crates namely 20 %Meliadubia/80 %Polypropylene (20 %MPPC) and 30 %Meliadubia/70 %Polypropylene (30 %MPPC) under simulated vibration in the laboratory as per ISO 13355 standard. The mechanical damage on packed tomatoes was quantified and the results were compared with those of Polypropylene crates (PPC) and commercial crates such as Reusable Plastic Crates (RPC) and Wooden Crates (WC). The results of this study revealed there were no damages on 20 %MPPC and 30 %MPPC crates, and the best protective performances for tomatoes were exhibited in 20 %MPPC, 30 %MPPC, and PPC. These packaging crates were found to reduce vibration transmissibility in the top crate by 50 % to 70 %, consequently minimizing further mechanical damage to tomatoes. Therefore, the composite crates were identified as a more suitable replacement for commercial packaging crates used for packaging fruits/vegetables, addressing environmental concerns related to packaging material and reducing the wastage of fruits/vegetables in transit.

This research aimed to produce an active film based on salep gum containing Artemisia absinthium essential oil (AEO) chitosomes (chitosan cotaed nanoliposomes (NLPs)) and its use in packaging of toast bread. The addition of AEO-loaded chitosomes increased the hydrophilicity and mechanical properties of the films. The addition of AEO and its liposomal forms in the salep films provided antifungal activity. The instromental tests showed that films containing coated and uncoated NLPs have desirable characteristics in terms of morphology, chemical structure, crystalline and thermal properties. The results of the toast bread packaging study showed that the water activity and moisture content of the packaged toasts with the NLPs incorporated films were decreased over time. Based on the microbial tests, the NLPs incorporated films increased the shelf life of packaged toasts. Regarding colorimetry and sensory evaluation, breads packed with the films containing NLPs showed better characteristics.

Microbial infection and respiratory metabolism are two primary reasons for the limited shelf life of vegetables. To effectively tackle the issue, this study aimed to enhance the antibacterial activities and gas permeability of PE film by incorporating zinc oxide nanoparticle (ZnO) (2 %, 4 %, 6 %) followed by longitudinal stretch process. The application effects in Pakchoi preservation were further evaluated. The results showed that antibacterial properties and optical barrier of films were improved significantly upon the addition of ZnO. Two different stretch ratios of 2.5 and 5 applied to the films increased the oxygen and water transmission rate. The Zn²⁺ migration concentration of 6 % ZnO/PE film with stretch ratio of 5 was 1.06 mg/L after 14 days. Furthermore, the application results suggested that the 6 % ZnO/PE film with stretch ratio of 5 exhibited the most positive effect on extending shelf life and maintaining the quality of Pakchoi, in terms of rate of weight loss, vitamin C, malondialdehyde, soluble solid content, total viable count. Overall, this study effectively demonstrated that the considerable potential of stretched films incorporated antibacterial agents for application in the preservation of fresh vegetables.

Polyethylene (PE) films, as the mainstream packaging material for Rosa roxburghii Tratt, have weak preservation abilities leading to serious waste. In this study, PE films coated with carboxymethyl chitosan (CMCS), sodium alginate (SA), and nisin (CSN-PE) were prepared as novel packaging materials to extend the shelf life of Rosa roxburghii Tratt. CSN-PE films had excellent mechanical, optical, barrier, and thermal properties. When compared to PE films, CSN-PE films improved firmness, soluble solids, titratable acidity, ascorbic acid, total phenol, and antioxidant enzyme activities (superoxide dismutase and peroxides) and decreased decay rate and browning enzyme activity (polyphenol oxidase) during storage (1 ± 0.5 ℃ for 70 d). The shelf life models for R. roxburghii Tratt were established based on ascorbic acid content. Our results emphasized the practicability of CSN-PE films, and we concluded that CSN-PE films can significantly extend the freshness period of R. roxburghii Tratt by 28 days.

This study explored the impact of short-term anaerobic treatment combined with microperforated packaging (SAT-MP) on the postharvest quality and physiology of Stropharia rugosonulata mushrooms at 3 ℃. Results indicated that both SAT-MP treatments (T1, T2) and microperforated packaging alone (T3) establish a favorable environment with low O₂ (8%−12%) and high CO₂ (around 10%). All treatment groups showed significant improvements in firmness, color, and internal structure. Specifically, T1, T2, and T3 exhibited 38%, 41%, and 24% greater stipe firmness and 119%, 173%, and 48% lower browning index, respectively, compared to the control. These treatments also maintained high levels of antioxidant enzyme activity, including Superoxide Dismutase (SOD), Catalase (CAT), Peroxidase (POD), and Ascorbate Peroxidase (APX), as well as non-enzymatic antioxidants such as total phenols, flavonoids, and ascorbic acid. The combined treatment demonstrated the most significant effect, activating the mushroom's antioxidant system, reducing malondialdehyde (MDA) content, conductivity, and ethanol/acetaldehyde accumulation, thus mitigating lipid peroxidation. Scanning electron microscopy (SEM) and transmission electron microscopy (TEM) results confirmed better preservation of tissue and cell structure with the 12 h anaerobic treatment. Correlation analysis showed a negative correlation between firmness and oxidative damage indicators, as well as with the browning index and antioxidant-related indicators. Overall, short-term anaerobic treatment with microperforated packaging enhanced antioxidant capacity, maintains reactive oxygen species (ROS) metabolism balance, and cell membrane integrity, effectively delaying firmness decline and browning, highlighting its critical role in extending shelf life.

The rise of new culinary advances combined with science has made it possible to find new optimum methods of cooking, such as vacuum cooking (Sous Vide), that allow achieving pleasant textures, preserving the genuine nature of the food and also its original flavour. Sous Vide involves the direct contact of plastic materials with food during cooking, causing the possible release of chemical compounds that may alter the properties of the food and pose a risk to human health. In this work, the migration kinetics that takes place during this cooking process have been estimated thanks to a design of experiments (DoE). DoE has been applied to 4 samples of vacuum cooking bags containing 3 food simulants (ethanol 10%, acetic acid 3% and isooctane) under typical cooking conditions of the culinary technique. The study also allowed the identification of the main volatile and non-volatile migrants that can be transferred from this particular packaging. Twenty-nine non-volatile species were identified by ultra-high performance liquid chromatography coupled to a quadrupole-time-of-flight ion-mobility separation mass spectrometer (UPLC-IMS-QTOF) and sixty-four volatile species were identified by solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS). Furthermore, a comprehensive literature analysis was conducted to explore the applications, origins, and potential toxicity of these compounds.