Food Packaging and Shelf Life
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2025
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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
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产品关联
DOI
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
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2024
·
IF 7.7
Ren Liu,Ruibang Xie,Xuhao Zhu,Chongxing Huang
Blueberries are highly perishable after harvest, so a simple preservation method is needed to extend the shelf life of blueberries. In this study, sodium chlorite-loaded sepiolite was added to polylactide solution with tartaric acid to create a ClO 2 gas slow-release fresh-keeping card. The fresh-keeping card absorbs moisture in the air, which causes tartaric acid to enter the sepiolite and react with sodium chlorite to release ClO 2 gas slowly. The study investigated the impact of fresh-keeping cards on the quality attributes of blueberries, including appearance, decay rate, ethylene release rate, respiration rate, hardness, ascorbic acid content, and anthocyanin concentration. Low-field nuclear magnetic technology was used to analyze the water state and distribution of blueberries during storage. The results showed that the ClO 2 gas released by the fresh-keeping card can destroy ethylene in the air and kill microorganisms in blueberries, thereby delaying fruit decay.
研究领域:
食品科学
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植物生理学
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产品关联
DOI
PubMed
高影响因子
Food and Bioprocess Technology
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2024
·
IF 5.3
Cao Zhaoxin,Su Jingyi,Luo Yali,Wang Xinyu,Liu Zhiming,Chen Yanqi,Zou Yijing,Shen Wen,Ge Xuemei
Carvacrol essential oil has broad-spectrum antibacterial properties, but the essential oil is volatile and unstable for long-term storage and use. In order to improve the relevant properties of carvacrol, in the present study, carvacrol was encapsulated with β-cyclodextrin (β-CD) using the saturated aqueous solution method, and response surface analysis was carried out, which gave a high encapsulation rate (63.58 ± 3.74%). The success encapsulation of carvacrol was confirmed by scanning electron microscopy (SEM), Fourier infrared spectroscopy (FTIR), X-ray diffraction (XRD), and thermogravimetric analysis (TGA). The release performance of the encapsulants was also tested at different temperature and humidity levels. In addition, polyethylene glycol (PEG) composite carvacrol-inclusive preservation paper prepared by these anhydrous conditions showed high antibacterial activity against Streptomyces fructus Monilinia fructicola , the main pathogen of peaches. Also, PEG was used to form the film in the anhydrous condition with the inclusion compound and ethylene inhibitor 1-methylcyclopropene (1-MCP) to obtain the film coated paper, and its effect on postharvest preservation quality of peach was studied. The results showed that PEG + Carvacrol-β-CD + 1-MCP-α-CD inclusion complexes (ICs) effectively prolonged the storage time and improved the fruit quality and enzyme activity of peach. This study provides a solution for the preparation of controlled-release coated paper with essential oils and 1-MCP bioactives to extend the shelf life of fruits and vegetables. Graphical Abstract
研究领域:
食品科学
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植物化学
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农业工程
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产品关联
DOI
高影响因子
Journal of Cleaner Production
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2024
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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
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生物学
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产品关联
DOI
高影响因子
ACS Food Science & Technology
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2024
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IF 2.6
Haoran Bai,Liying Yang,Zheng Li,Douxin Xiao,Alideertu Dong
The infestation of pathogenic microorganisms leads to a decline in fruit quality and reduces their storage time. The existing methods for contact preservation suffer from the issue of migration of harmful ingredients, thus necessitating the development of novel preservation techniques. The present study focuses on the development of a contactless and biosafe solid preservative (GR@β-CD-MOF) by incorporating geraniol (GR, essential oil) into the β-cyclodextrin MOF (β-CD-MOF). The loading rate of geraniol was 210.8 mg/g. The morphology and structure of GR@β-CD-MOF were characterized using SEM, XRD, XPS, and FTIR. Furthermore, we evaluated the in vitro antimicrobial activity of GR@β-CD-MOF against three common food-borne pathogens Escherichia coli (E. coli), Staphylococcus aureus (S. aureus), and Botrytis cinerea (B. cinerea). Subsequently, the GR@β-CD-MOF was placed into poly(lactic acid) bags to prepare a solid preservative for emperor bananas. In comparison with the control group, the emperor bananas treated with GR@β-CD-MOF exhibited lower decreases in relevant physicochemical parameters including color, weight loss, and soluble solids content. Moreover, the shelf life of emperor bananas was extended up to 8 days. These findings validate the efficacy of GR@β-CD-MOF as a solid preservative for fruit preservation.
研究领域:
食品科学
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微生物学
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材料科学
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产品关联
DOI
高影响因子
Coatings
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2022
·Vol. 12
·期 3
·385
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IF 3.236
Xiaotong Zhou,Liu Liu,Jianke Li,Lin Wang,Xueying Song
To prolong the storage period of blueberry and improve its shelf-life quality, an edible coating based on chitosan was developed, and different contents of pectin were added to the coating. In this study, Jerusalem artichoke residue was used as a source of pectin, which is a byproduct of the processing of inulin. The extracted pectin has a low cost and high quality, which is very suitable for the preservation of coating. The coating was prepared and the chemical properties of the coating were characterized by SEM, XRD, TG, and FTIR. The barrier properties of the coating were analyzed by thickness, water content, solubility, and water vapor permeability. The results showed that the pectin coating exhibited excellent performance in blueberry preservation. Following 16 days of storage, the decay and weight loss rates of blueberry treated with 0.2% pectin coating decreased by 33 and 22%, respectively. Moreover, the organic acid consumption of the coated blueberry slowed and the anthocyanins were better preserved. As a low-cost, safe, and efficient technology, the pectin chitosan composite coating has significant potential in the berries preservation industry.Keywords:Jerusalem artichoke;pectin;coating;blueberry preservation
研究领域:
食品科学
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植物化学
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DOI
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
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2025
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IF 8.5
Xue Fu,Shuyan Xu,Mingyu Ma
In recent years, with the increasing attention to food safety and environmental protection, the development of biodegradable food packaging materials with comprehensive performance has become a hotspot. This article presents the preparation of a polyvinyl alcohol carboxymethyl cellulose composite film with barrier property. This study utilized formaldehyde nanocellulose as a crosslinking agent to chemically modify composite membranes. Further promote its application in food preservation. The mechanical properties and barrier properties of formaldehyde cellulose (DCNC) polyvinyl alcohol (PVA) carboxymethyl cellulose (CMC) composite films were studied. Apply the prepared DCNC/PVA/CMC composite film to strawberry preservation experiments. The results showed that cross linked modified composite film can more effectively reduce indicators such as weight loss rate, titratable acid content and ascorbic acid content of strawberries, thus effectively prolonging strawberry shelf life by 4 days. This indicates that modified composite films have certain potential application value in the field of food packaging.
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 CONTROL
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2025
·
IF 6.3
Chao-Peng Liang,Fang-Fang Liu,Hai-Yan Ren,Liang Wen,Xiang-Jun Rao
Waterborne polyurethane (WPU) is a sustainable polymer valued for its mechanical strength, flexibility, and biocompatibility. However, its potential in fruit preservation remains underexplored. In this study, a castor oil-based WPU was synthesized and evaluated for antibacterial activity, preservation performance, and biosafety. The nanoscale WPU emulsion exhibited strong film-forming ability and inhibited Escherichia coli and Staphylococcus aureus by disrupting membranes, as indicated by protein/nucleic acid leakage, elevated superoxide dismutase (SOD) activity, and structural damage. When applied to grapes, cherry tomatoes, blueberries, and bananas, WPU effectively reduced microbial contamination, delayed weight loss, and maintained pH and pigment stability during storage. Biosafety tests showed no adverse effects on wheat seed germination and low cytotoxicity toward eukaryotic cells at moderate concentrations. These results highlight the multifunctional potential of castor oil-based WPU as a safe, bio-based antimicrobial coating for postharvest fruit preservation and an eco-friendly alternative to traditional chemical preservatives.
研究领域:
高分子科学
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食品保鲜
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应用微生物学
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材料科学
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可持续化学
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产品关联
DOI
高影响因子
CHEMISTRY & BIODIVERSITY
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2024
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IF 2.3
Xiaonan Zhang,Xiaocheng Zhuang,Manxin Chen,Jingrong Wang,Zhuoyu Liu,Daxiong Qiu,Jinna Wang,Yan Huang,Weina Li,Zhiwei Liu
Tannic acid and Fe 3+ were used in this study to create a polyphenol–metal network-based composite film for the preservation of Melaleuca bracteata essential oils. The inhibition rate of ABTS and DPPH free radicals reached more than 90 % at an essential oil concentration of 20 mg/mL. Additive quantities of 2.0 % essential oil nano-emulsion, 0.8 % tannic acid/Fe 3+ solution, 0.4 % microcrystalline cellulose, and 1 % chitosan were used to maximize the characteristics of the composite films. When combined with FTIR analysis, X-ray diffraction and scanning electron microscopy revealed that the composite film containing the essential oil emulsion had a more reticulated structure. The essential oil composite layer on mangoes increased the fruit shelf time to 12 days, decreased weight loss by 10.81±4.70 %, increased the amount of soluble solids by 2.03±0.31 %, and increased the amount of vitamin C by 2.18±0.09 %. A trustworthy technical method for the storage and transportation of agricultural goods is offered by this study. Graphical
研究领域:
食品科学
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植物化学
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产品关联
DOI
PubMed
高影响因子
SCIENTIA HORTICULTURAE
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2018
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IF 1.76
Fujuan Wei,Jin Wang,Shuai Huang,Bi Gong
Lilies ( Lilium spp.) are in demand worldwide because of their superior commercial and ornamental value. To develop new and practical preservation technologies, effects of pre-harvest treatment of Promalin (a.i. 1.8% each of 6-benzyladenine (6-BA) and gibberellic acid (GA 4 + 7 )) and 1-Methylcyclopropene (1-MCP) on cut lily under cold storage were investigated. Oriental lily ‘Sorbonne’ was selected for this study. The field plants at coloring stage were sprayed with 25 mg L −1 Promalin, 30 μL L −1 1-MCP additionally, their combination (1-MCP + Promalin) was also tested. Deionized water was used as control. The flower stems were harvested 24 h later and stored at 3 ± 1 °C. Preservation effect and physiological changes, e.g. inflorescence life, flower life, opening rate, dry weight loss rate, respiration rate, ethylene production rate, malondialdehyde (MDA) content, lipoxygenase (LOX) activity, energy metabolism related indexes including adenosine triphosphate (ATP) content, energy charge, activities of ATP synthase (ATPase), succinate dehydrogenase (SDH), cytochrome oxidase (CCO) and Ca 2+ -ATPase were determined. The results showed that 1-MCP or Promalin treatment extended the vase life of stored cut lilies and inhibited the decline of the dry weight of petals, reduced respiration rate, ethylene production rate, LOX activity and the accumulation of MDA. They also maintained the activity of ATPase, Ca 2+ -ATPase, SDH, CCO, ATP content and energy charge of cut lilies at a higher level than control. 1-MCP + Promalin exhibited an additive effect. Combination treatment maintained the flower opening ability as high as 89.3% after five-week storage, control merely maintained it till 3 weeks. These data indicate growth regulators (e.g. 1-MCP or Promalin) can extend the storage life of cut lily ‘Sorbonne’ through cutting down respiration consumption and manipulation of energy balance.
研究领域:
植物生理学
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园艺学
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产品关联
DOI
高影响因子
FOOD CONTROL
·
2024
·
IF 5.6
Kai Jiang,Yiwei Huang,Rui Cui,Yuyue Qin,Thanapop Soteyome,Margaret Brennan,Charles Brennan
In this study, we screened out the dominant spoilage microorganisms during the cold storage of morels, prepared composite paper with a targeted selection of antimicrobial active substances, applied the composite paper to morels for cold storage and preservation, and investigated the changes of physicochemical indexes, flavor-presenting nucleotides and enzyme activities throughout the process of storage, and evaluated the freshness preservation effect. The pathogenic microorganisms during the natural spoilage of Morels were isolated and purified at 4 °C. The dominant spoilage microorganisms obtained were: bacterium B1 ( Lelliia amnigena ), fungi F2 ( Paecilomyces penicillatus ) and F3 ( Mucor hiemalis ). Inhibition experiments were carried out by selecting various active antimicrobial agents—lemon essential oil, clove essential oil and nisin (NI)—against the dominant spoilage microorganisms B1, F2 and F3. Comparing the inhibitory effects, NI was selected as an inhibitor for the dominant spoilage microorganisms following comprehensive consideration. The antimicrobial system (NI/C-CNC) was prepared by incorporating NI into carboxylated cellulose nanocrystals (C-CNC), and it exhibited a strong blocking effect on ultraviolet rays, which became more pronounced with the increase of NI addition. The composite paper NI-C was prepared using the NI/C-CNC antimicrobial system and absorbent paper (100 % virgin wood pulp), which showed better mechanical properties and reduced water vapor transmission rate (WVP). NI-C composite paper was applied to the preservation of morels, which effectively inhibited the dominant pathogenic bacteria. The flavor 5′-nucleotides were effectively protected, and it significantly slowed down the change in hardness during storage of morels. It also inhibited lipid peroxidation, as evidenced by the accumulation of malondialdehyde (MAD) content and reactive oxygen species (ROS), and had a positive effect on the control of enzyme activity. NI-C antimicrobial composite paper has good application prospects in the field of packaging of morels.
研究领域:
食品科学
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微生物学
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产品关联
DOI
高影响因子
FOOD HYDROCOLLOIDS
·
2024
·
IF 11
Yuxin Cheng,Jiaxin Xu,Rongfan Zhang,Jianguo Lin,Meiling Zhou,Xianmin Qin,Keshan Wang,Ying Zhou,Qiujin Zhu,Yongguo Jin,Yuanyuan Liu
The design and development of a food preservation coating material with rapid curing and stable performance to shorten the coating process time and reduce quality changes caused by temperature fluctuations in cold chain is highly desirable in fresh meat preservation applications. In this study, a series of multi-cross-linked edible hydrogels were designed based on gelatin and k-carrageenan through the self-assembly triple-helix of gelatin and the potassium ion-mediated k-carrageenan double-helix structure. The tannic acid with phenolic hydroxyl groups was employed to enable the dynamic bond cross-linking between two polymers, endowing the composite hydrogel with rapid curing ability at low-temperature and a uniform molecular network structure. The hydrogel with a concentration of gelatin was 16% (GCBG-16) achieved the optimal combination properties, including 73.41% of elongation at break, 71.59 kJ/m 2 of toughness, 27.73% of swelling ratio, and 50.73% of DPPH· scavenging rate. The hydrogels could be rapidly washed within 30 min at 40 °C by water, as well as possessing a certain self-healing and anti-freezing capabilities. The hydrogel GCBG-16 had a great capacity for protecting meat with a E value of 50.4 and 17.53 N of shear force even placed in a 37 °C environment, which showed no significant difference (p > 0.05) compared to the initial value. Furthermore, the fresh meats with coating showed delayed central temperature increase speed after leaving from the cold chain and placed in a 37 °C environment. The research results demonstrated that the proposed hydrogel has great potential in preserving fresh meat, which can serve as a matrix material combined with other active additives for extending the shelf life of meat products.
研究领域:
食品科学
·
材料科学
✓ 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）