Foods
·
2024
·Vol. 13
·期 20
·3295
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IF 4.7
Kok Bing Tan,Meixia Zheng,Junyan Lin,Yujing Zhu,Guowu Zhan,Jianfu Chen
Loquat leaf extract (LLE) was added to guar gum and pullulan as an environmentally friendly packaging film (GPE) to preserve Chinese water chestnuts (CWCs). The effect of the amount of LLE on the guar gum/pullulan composite film was investigated. The optimal amount of LLE was 4% (GPE4), with lower water vapor permeability (WVP) and greater mechanical strength, antioxidant, and comparable antibacterial performance than many pullulan-based films. Upon packing the CWCs for 4 days, the weight loss rate of GPE4 was only 1.80 ± 0.05%. For GPE4, the POD activity, the soluble solid content, and the vitamin C (Vc) content of the CWCs were 21.61%, 36.16%, and 26.22% higher than those of the control sample, respectively. More importantly, GPE4 was effective in preserving the quality of CWCs after 4 days of storage, better or at least comparable to non-biodegradable plastic wrapping (PE). Therefore, it can be concluded that GPE films hold significant promise as a sustainable alternative packaging material for preserving fruit-based foods like CWCs, potentially replacing PE in the future.
研究领域:
食品科学
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包装工程
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植物化学
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产品关联
DOI
PubMed
高影响因子
Food Packaging and Shelf Life
·
2025
·
IF 10.6
Tao Yu,Tong Wang,Renguo Zhang,Chenglin Su,Shuang Cao,Yini Zhao,Hejing Wang,Jiaxing Li,Na Niu,Ligang Chen
Biodegradable cling film is an environmentally friendly alternative to traditional plastics which still requires the addition of preservatives to improve its ability to retain freshness. Lignin, which is a natural product with both safety and antioxidant effects, has become a potential preservative. In this study, lignin was extracted from pine and corn straw by deep eutectic solvent. The lignin yield was 40.54 % and 60.60 %, respectively. A series of CS/LNPs cling films were prepared by lignin nanoparticles as the main freshness preservation and chitosan (CS) as substrates. The film with 5 % lignin nanoparticles (CS/LNPs-5) demonstrated an 89.10 % DPPH radical scavenging rate, indicating superior antioxidant capacity. Moreover, the CS/LNPs-5 films showed good UV shielding ability, mechanical properties, and hydrophobicity. Remarkably, CS/LNPs-5 was applied to preserve perishable strawberries, which extended their freshness for up to 9 days. In this study, lignin nanoparticles were successfully used to prepare cling film with high antioxidant properties, which provides a new approach for lignin in food packaging.
研究领域:
食品科学
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材料科学
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环境科学
✓ 已验证
产品关联
DOI
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2025
·
IF 8.5
Yuantong Cao,Yuhe Dong,Tong Wu,Linyan Chen,Wanying Zhu,Tao Jiang,Nan He,Yao Liu,Ran Huang,Xi Yu,Ying Xiao,Tian Zhong
Fruit spoilage caused by microorganisms results in huge economic losses and health risks worldwide every year. To develop an intelligent antimicrobial material capable of responding to the physiological activity of postharvest fruits and releasing antibacterial agents on demand, we fabricated a pH-responsive film for the release of chlorine dioxide (ClO 2 ) using carboxymethyl cellulose (CMC) and sodium chlorite (NaClO 2 ) via the solution casting method, with a CMC:NaClO 2 ratio of 1:2 w /w. An acid environment simulated by 4 % acetic acid activated 43 % of ClO 2 released by the film within 7 days. A 1 × 2 cm 2 film in acid environment effectively inhibited the growth of Staphylococcus aureus (10 6 CFU/mL), Escherichia coli (10 5 CFU/mL), and Aspergillus niger on agar media (with colony diameters reduced from 60.00 mm to 19.07 mm). A 3 × 3 cm 2 film reduced the decay incidence caused by A. niger in strawberry from 100 % (control) to only 20 % on day 6. Compared with the control group, no significant differences in color, total soluble solids (TSSs) or triable acidity (TA) were observed in the film-treated groups. The development of pH-responsive NaClO 2 -CMC films offers a practical and effective solution for extending the shelf-life and maintaining the quality of fruit.
研究领域:
食品科学
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材料科学
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微生物学
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产品关联
DOI
PubMed
高影响因子
Food Packaging and Shelf Life
·
2024
·
IF 8.5
Ren Liu,Kejun Li,Liangyue Fang,Wanru Luo,Shuangfei Wang,Chongxing Huang
The global waste rate of fresh meat products is approximately 20 – 30%, with the vast majority occurring in the consumer and retailer sectors. The use of antimicrobial preservative films can reduce fresh retail meat waste. In this study, we propose an environmentally friendly antimicrobial preservative film prepared using the residue of Pouteria campechiana pericarp as a substrate, sodium alginate as the film-forming agent, and nisin as the antimicrobial agent. This film was used to preserve duck breast meat. Nisin in the film slows the spoilage of duck breast meat by inhibiting and killing microorganisms, thereby extending its four-day shelf life. It is important to note that mouse-feeding experiments on the film have proven that it is safe and edible. This strategy provides ideas for the reuse of agricultural waste, and this edible antimicrobial film has great potential for the preservation of fresh meat.
研究领域:
食品科学
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生物技术
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环境科学
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产品关联
DOI
高影响因子
Journal of Cleaner Production
·
2024
·
IF 9.7
Ren Liu,Zhanpeng Chen,Yuehua Li,Lanyu Zhang,Shuangfei Wang,Chongxing Huang
Agricultural waste is a significant global waste issue, and current methods for handling agricultural waste often have negative environmental impacts. In the context of “emission peak” and “carbon neutrality” in the world, the reuse of agricultural waste is of great significance. In this study, an edible film for food preservation packaging was developed, which uses Pouteria campechiana pericarp waste as the substrate, Carboxymethyl cellulose as the film-forming agent, and curcumin as the antibacterial preservative. The film exhibited optimal performance when the carboxymethyl cellulose concentration in this fresh-keeping film was 0.8 wt% and the curcumin concentration was 200 mg kg −1 . Curcumin and carboxymethyl cellulose in the film have synergistic antibacterial effect and can kill microorganisms on the surface of tilapia meat. The film extended the shelf life of tilapia meat by 3 day at 25 °C. The safety and edibility of the film were demonstrated by incorporating it into the feed and administering it to mice , with no observed adverse reactions in the mice. This study underscores the potential of utilizing agricultural waste for the development of eco-friendly packaging films, thereby mitigating carbon emissions. Such advancements can serve as a foundation for creating more environmentally sustainable food packaging strategies.
研究领域:
食品科学
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环境科学
·
生物学
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产品关联
DOI
高影响因子
MATERIALS LETTERS
·
2024
·
IF 2.7
Rui Shi,Fangli Gang,Weilong Ye,Xiaoya Hou,Yi Xiao,Ziyu Liu
Fresh postharvest fruits and vegetables are severely wasted due to quality deterioration, such as moisture loss or microbial infection. The widely used plastic fresh-keeping film has been questioned for its environmental and food safety concerns, so it is urgent to develop green plastic alternatives. In this paper, carboxymethyl cellulose/polyvinyl alcohol hydrogel was efficiently prepared by a one-pot method at room temperature driven by multiple covalent crosslinking and hydrogen bonding. The results showed that the hydrogel exhibited uniform and regular porous structure, satisfactory tensile strength (7934 Pa), tensile elongation (483.27 %), soil degradability (complete degradation within 45 days), transparency and cytocompatibility. Considering the advantages of simple preparation, biodegradability and excellent performance, CMC/PVA hydrogel is expected to attract wide attention as a novel degradable fresh-keeping film in fruit and vegetable preservation.
研究领域:
材料科学
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食品科学
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环境科学
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产品关联
DOI
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2025
·
IF 8.5
Lihong Lin,Xianrui Chen,Wanxin Hong,Di Zhang,Xinyan Wen,Nitong Bu,Chengrong Wen,Ruojun Mu,Lin Wang,Jie Pang
It is still a challenge to use a fast and efficient method for preserving fresh-cut fruits from browning. To address this problem, we developed konjac glucomannan (KGM) incorporated with elderberry anthocyanins (EA) to form film-forming solution (KEA) combined with polyvinylpyrrolidone (PVP) solution to produce KEA/PVP fiber films by microfluidic blow spinning (MBS). The introduction of PVP and EA improved the spinnability and function properties of KGM-based fiber film, respectively. The fiber diameter of KEA/PVP films was increased with the addition of KEA. The FT-IR and XRD results verified that hydrogen bonds formed among KGM, EA, and PVP, contributing to the enhanced thermal stability, water barrier (WCA: 65°), and mechanical properties (TS: 2.73 MPa) of KEA/PVP films. The KEA/PVP films exhibited excellent antioxidant properties with DPPH and ABTS free radical scavenging rates of 74.69 % and 96.18 %, respectively. Besides, the antibacterial ability of KEA/PVP films against Escherichia coli and Staphylococcus aureus was also enhanced. The fresh-cut apple was effectively preserved that packaged in the KEA/PVP films and exhibited the best preservation effect compared with other groups. This work expanded the application of MBS and natural active compounds incorporated into KGM-based fiber film for fresh-cut apple preservation.
研究领域:
食品科学
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材料科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Food Bioscience
·
2025
·
IF 5.9
Honghui Guo,Jie Zhang,Jian Gao,Ziyu Liang,Wei Li,Hong Yan,Ruijie Guo,Huifang Wang
In this study, chitin microcapsules were synthesized via the sol-gel method and subsequently functionalized through the encapsulation of curcumin and alizarin. These microcapsules were then incorporated into a polybutylene terephthalate adipate (PBAT) matrix at varying ratios to fabricate active smart packaging membranes. Microscopic morphology (SEM) analysis revealed that the microcapsules exhibited an ovoid morphology. X-ray diffraction spectroscopy (XRD) and Fourier Transform Infrared Spectrometer (FTIR) analyses showed that curcumin/alizarin does not alter the crystal structure of the microcapsules and that there are hydrogen bonding interactions with the microcapsules. To enhance antimicrobial performance, zinc oxide nanoparticles (5 wt%) were introduced into the composite film. Notably, the composite film with a microencapsulation content of 3 wt% exhibited an inhibition rate of 95.7 % and 98.3 % against E. coli and S. aureus , respectively. Finally, the composite films were assessed for their ability to monitor shrimp freshness. The results indicated that the films not only extended the shelf life of shrimp but also functioned as an effective freshness indicator by signaling spoilage.
研究领域:
高分子材料科学
·
食品科学
·
包装工程
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食品安全
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功能材料
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纳米技术
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微生物学
✓ 已验证
产品关联
DOI
高影响因子
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
·
2024
·
IF 5.7
Yanxin Zhang,Kehan Zhang,Zhenyan Bao,Jianan Hao,Xiaoyun Ma,Chengguo Jia,Mingyuan Liu,Dongsheng Wei,Shengxiang Yang,Jianchun Qin
Botrytis cinerea (B. cinerea) and Colletotrichum gloeosporioides (C. gloeosporioides) were isolated from the decaying strawberry tissue. The antifungal properties of Monarda didyma essential oil (MEO) and its nanoemulsion were confirmed, demonstrating complete inhibition of the pathogens at concentrations of 0.45 μL/mL (0.37 mg/mL) and 10 μL/mL, respectively. Thymol, a primary component of MEO, was determined as an antimicrobial agent with IC50 values of 34.51 (B. cinerea) and 53.40 (C. gloeosporioides) μg/mL. Hippophae rhamnoides oil (HEO) was confirmed as a potent antioxidant, leading to the development of a thymol-HEO-chitosan film designed to act as an antistaling agent. The disease index and weight loss rate can be reduced by 90 and 60%, respectively, with nutrients also being well-preserved, offering an innovative approach to preservative development. Studies on the antifungal mechanism revealed that thymol could bind to FKS1 to disrupt the cell wall, causing the collapse of mitochondrial membrane potential and a burst of reactive oxygen species.
研究领域:
食品科学
·
植物病理学
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材料科学
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生物技术
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产品关联
DOI
PubMed
高影响因子
Journal of Future Foods
·
2025
·
IF 7.2
Lei Dou,Zimu Zhang,Xiufang Huang,Yaobing Chen,Kai Luo,Jianquan Kan
Considering that the peptide from Idesia polycarpa Maxim.cake meal polypeptide (CIP) is a novel antioxidant agent, this study aimed to develop an efficient and safe food film by incorporating the CIP agent into a gelatin matrix. The films with different concentrations of CIP were characterised and applied in the preservation of nectarines. The results indicated that the CIPF/3% fraction exhibited significant moisture barrier properties, with a water vapor permeability (WVP) of only 8.12 % ± 0.09 %. Additionally, it demonstrated excellent mechanical and antioxidant properties, with scavenging capacities of 76.31 % ± 0.597 %, 65.98 % ± 0.444 %, and 60.98 % ± 0.231% for DPPH, ABTS, and hydroxyl radicals, respectively, surpassing those of other fractions. In nectarine freshness preservation, the Coating/3% fraction showed the best performance. It significantly reduced the weight loss rate of nectarines, improved fruit firmness, maintained the pH value, and minimized nutrient losses, including ascorbic acid and Total soluble sugars (TSS). Furthermore, it effectively preserved the bright surface color of nectarines and extended their shelf life. In summary, the specific environmental protection, safety, and preservation qualities of the CIPF/Coating in food packaging suggest a promising potential for its application.
研究领域:
食品科学
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高分子科学
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抗氧化技术
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食品保鲜
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材料表征
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可食用涂层
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农业副产物利用
✓ 已验证
产品关联
DOI
高影响因子
危险品化学品经营许可证（带存储）