Materials Today Communications
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2024
·
IF 3.7
Mohammad Raza Miah,Jiheng Ding,Hongran Zhao,Hao Wang,Qinchao Chu,Bin Fang,Lin Fan,Jinggang Wang,Jin Zhu
Most conventional plastic wraps for food packing and preservation have limited flexibility and relatively unique functions, seriously limiting their practical uses. However, smart and sustainable polyethylene 2,5-furandicarboxylate (PEF) polyester is currently employed for construction composite films to overcome this limitation. Herein, the fabrication of bio-based PEF/carboxylated cellulose nanofibers (CCNFs) blends films using PEF and CCNFs by a simple method involving layer-by-layer (LBL) assembly polymerization with exceptional mechanical and interfacial properties. In particular, the mechanical results revealed that the CP3 (1.0 wt% CCNFs) composite film had excellent mechanical properties like tensile strength (69.0 MPa), Young’s modulus (4.3 GPa), and toughness (1.26 MJ/m3), which is markedly higher than that of pure PEF film. Besides, the barrier results also demonstrated that CP3 blend film reduced the CO 2 and O 2 barriers by 13.4% and 11.2%, respectively, compared to pure PEF film. Consequently, FTIR, XPS, SEM/EDS, and AFM characterizations provide insight into the chemical composition, elemental distribution, morphology, and structural properties of CCNF that directly affect the PEF/CCNF composite. Notably, the barrier properties and fruit experiments revealed CP3 composite film, and the shelf life of fresh mangoes was extended by at least one week under ambient conditions (i.e., a relative humidity of 90–95%, a temperature of 30 °C, and natural light). These results indicate the practical use of CP3 composite film as a food packaging in next-generation, well-coated preservation films.
研究领域:
材料科学
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环境工程
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产品关联
DOI
高影响因子
Coatings
·
2022
·Vol. 12
·期 2
·254
·
IF 3.236
Xiuli Song,Liuxin Shi,Su Liu,Chen Hou,Kai Zhu,Qiang Cheng,Luyu Mei
Essential oils are natural antibacterial substances and have potential value for application in fruit and vegetable packaging. In this study, Chinese fir essential oil (CFEO) was microencapsulated to prepare food packaging materials for the first time to overcome its volatilization and oxidation shortcomings and to obtain a sustained-release form of the oil. CFEO was effectively encapsulated in gelatin and chitosan using the complex coacervation method, and the encapsulation efficiency, microstructure, infrared spectrum and thermal stability of the microcapsules were evaluated. Experiments confirmed that the microcapsules had some antibacterial activity. A bioactive paper was developed by combining CFEO microcapsules (CFEO-Ms) with paper-based material using the film-forming property of polyvinyl alcohol (PVA). The coated paper showed good mechanical, air permeability and moisture permeability properties. Environmental scanning electron microscopy confirmed that CFEO-Ms bonded well with PVA and was successfully introduced into the paper fiber after coating, forming an obvious coating film on the surface to facilitate the continuous release of CFEO. The shelf life of strawberries was significantly prolonged when the PVA-coated paper mixed with 3% CFEO-Ms was used for packaging. The results demonstrated that the CFEO-Ms coated paper has the potential to become an effective packaging material for the preservation of strawberries.Keywords:Chinese fir essential oil;microcapsule;coated paper;food packaging;strawberries
研究领域:
食品科学
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材料科学
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产品关联
DOI
高影响因子
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
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2022
·Vol. 23
·期 19
·11158
·
IF 6.208
Xiaofan Jiang,Qiang Li,Xinting Li,Yao Meng,Zhe Ling,Zhe Ji,Fushan Chen
A great paradigm for foremost food packaging is to use renewable and biodegradable lignocellulose−based materials instead of plastic. Novel packages were successfully prepared from the cellulose paper by coating a mixture of polylactic acid (PLA) with cinnamaldehyde (CIN) as a barrier screen and nano silica−modified stearic acid (SA/SiO2) as a superhydrophobic layer. As comprehensively investigated by various tests, results showed that the as−prepared packages possessed excellent thermal stability attributed to inorganic SiO2incorporation. The excellent film−forming characteristics of PLA improved the tensile strength of the manufactured papers (104.3 MPa) as compared to the original cellulose papers (70.50 MPa), enhanced by 47.94%. Benefiting from the rough nanostructure which was surface−modified by low surface energy SA, the contact angle of the composite papers attained 156.3°, owning superhydrophobic performance for various liquids. Moreover, the composite papers showed excellent gas, moisture, and oil bacteria barrier property as a result of the reinforcement by the functional coatings. The Cobb300sand WVP of the composite papers were reduced by 100% and 88.56%, respectively, and their antibacterial efficiency was about 100%. As the novel composite papers have remarkable thermal stability, tensile strength, and barrier property, they can be exploited as a potential candidate for eco−friendly, renewable, and biodegradable cellulose paper−based composites for the substitute of petroleum−derived packages.Keywords:food packaging;cellulose paper;polylactic acid (PLA);super−hydrophobicity;antibacterial
研究领域:
材料科学
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食品科学
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产品关联
DOI
PubMed
高影响因子
JOURNAL OF APPLIED POLYMER SCIENCE
·
2017
·Vol. 135
·期 16
·46117
·
IF 1.86
Ping Shao,Zhipeng Yan,Hangjun Chen,Jie Xiao
Electrospun ultra-fine poly(vinyl alcohol)/permutite fibrous film loaded with cinnamaldehyde essential oil was successfully fabricated.The morphology of fibrous filmswas characterized by scanning electron microscopy (SEM) and atomic force microscope (AFM). The fibrous film exhibited microstructure features with high porosity with the pore size distributed ranging from 1.7 nm to 56.7 nm. And the root-mean-squared roughness of fibers lifted to 546.5 nm when the addition of cinnamaldehyde essential oil (CEO) reached 0.25 mL. Attenuated total reflectance-fourier transform infrared (ATR-FTIR) spectroscopyconfirmed the existence of CEO in fibrous films and revealed physical interaction rather than chemical interactions existing between the film matrix and CEO. Endothermic peaks presented in differential scanning calorimetry (DSC) profile were probably rooted from existed mesoporous adsorption between the highly porous film matrix and CEO. Furthermore, the PVA/permutite/CEO fibrous film prolonged the shelf life of strawberries, confirming that the PVA/permutite/CEO fibrous film may be of interest for the development of active food packaging. © 2017 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2018 , 135 , 46117.
研究领域:
材料科学
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食品科学
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DOI
高影响因子
RSC Advances
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2024
·Vol. 14
·期 11
·7572-7581
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IF 3.9
Shanshan Tie,Qing Zhang,Yixuan Zhao,Ying Wu,Dasu Liu,Lina Zhao,Shaobin Gu
The purpose of this study was to design a novel antioxidant and antibacterial film for food packaging using food-grade raw materials. The films were designed and fabricated based on carboxymethyl chitosan and pectin incorporated with procyanidins (PCs) and phycocyanin (Phy) by the tape casting method. The effects of different proportions of PCs and Phy on the properties and functions of the prepared films were studied. The results showed that the thickness of films could range from 55 to 70 μm, with dense network structure and uniform distribution of elements. Compared with C-Film group, the film loaded with PCs and Phy had lower water solubility and swelling rate, and higher tensile strength and elongation at break. FITR and XRD spectra revealed the molecular interaction mechanism among carboxymethyl chitosan, pectin, PCs and Phy, which could effectively endow the films with ultraviolet barrier properties. Moreover, the addition of PCs and Phy could effectively improve the antioxidant capacity and antibacterial effect of films, for example, the free radical scavenging abilities of most films were above 80% when the concentration of PCs was 40 μg mL−1. In view of these functional properties, the prepared film containing PCs and Phy have been successfully used in food packaging, which was proved by the preservation experiment of grapes. This study can provide theoretical and technical guidance for the preparation of biodegradable antibacterial films, and their application in the food packaging field.
研究领域:
食品科学
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材料科学
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生物化学
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产品关联
DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
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2024
·
IF 6
Xianglong Dai,Fang Dong,ZhiYe Dong,Zeqing Bai,Long Mao
Starch and whey protein are potential biomaterials for the development of biodegradable and edible food packaging. In this study, chlorogenic acid (CGA), an eco-friendly natural extract, was firstly added to sweet whey/starch matrix as a bioactive compound to develop biodegradable active packaging materials. The results showed that when the ratio between starch and sweet whey was 10:1, water resistance and toughness of sweet whey/starch blend films were improved significantly. After the addition of CGA, the active films showed excellent UV barrier, antibacterial and antioxidant properties. When the addition of CGA reached 3%, UV barrier (at 315 nm), antibacterial (against Escherichia coli ) and antioxidant (ABTS method) properties of the active films were increased by 54.6%, 47.5% and 74.5% compared with sweet whey/starch matrix. The presence of CGA could form new hydrogen bonds in the matrix and affect the interactions between sweet whey and starch, which increased swelling rate and toughness of the active films. Preservation experiments of fresh bananas could indicate that the presence of CGA can effectively exert antioxidant effects and inhibit the browning of bananas. As an edible inner coating or film, CGA loaded sweet whey/starch active material has good application potential in the field of food packaging.
研究领域:
食品科学
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材料科学
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产品关联
DOI
高影响因子
ENVIRONMENT INTERNATIONAL
·
2024
·
IF 10.3
Xiaomeng Ji,Jiale Liu,Jiefeng Liang,Xiaoxia Feng,Xiaoyun Liu,Yingjun Wang,Xiangfeng Chen,Guangbo Qu,Bing Yan,Runzeng Liu
Synthetic antioxidants (AOs) are commonly used in everyday items and industrial products to inhibit oxidative deterioration. However, the presence of AOs in food packaging and packaged foods has not been thoroughly documented. Moreover, studies on human exposure to AOs through skin contact with packaging or ingesting packaged foods are limited. In this study, we analyzed twenty-three AOs—including synthetic phenolic antioxidants (SPAs) and organophosphite antioxidants (OPAs)—along with six transformation products in various food samples and their packaging materials. We found AOs in food products at concentrations ranging from 1.30 × 10 3 to 1.77 × 10 5 ng/g, which exceeded the levels in both outer packaging (6.05 × 10 2 –3.07 × 10 4 ng/g) and inner packaging (2.27 × 10 2 –1.09 × 10 5 ng/g). The most common AOs detected in foodstuffs were tris(2,4-di- tert -butylphenyl) phosphate (AO168O), butylated hydroxytoluene (BHT), and octadecyl-3-(3,5-di- tert -butyl-4-hydroxyphenyl)propionate (AO1076), together constituting 95.7 % of the total AOs found. Our preliminary exposure assessment revealed that dietary exposure—estimated at a median of 2.55 × 10 4 ng/kg body weight/day for children and 1.24 × 10 4 ng/kg body weight/day for adults—is a more significant exposure route than dermal contact with packaging. Notably, four AOs were identified in food for the first time, with BHT making up 76.8 % and 67.6 % of the total BHT intake for children and adults, respectively. These findings suggest that food consumption is a significant source of BHT exposure. The estimated daily intakes of AOs via consumption of foodstuffs were compared with the recommended acceptable daily intake to assess the risks. This systematic investigation into AOs contributes to understanding potential exposure and health risks associated with AOs in packaged foods. It emphasizes the need for further evaluation of human exposure to these substances.
研究领域:
食品安全
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环境科学
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毒理学
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产品关联
DOI
PubMed
高影响因子
JOURNAL OF POLYMER SCIENCE
·
2025
·
IF 3.6
Jiaming Shen,Wendi He,Yahui Zheng,Jianfei Che
The abuse of traditional plastic food packaging has caused severe food safety and environmental pollution, urgently necessitating the development of green and sustainable biodegradable packaging materials. Chitosan (CS) belongs to an inexpensive and readily available biopolymer; however, the poor mechanical properties and weak resistance to UV light and water make it unsuitable for the food packaging industry. In this study, a layer-by-layer (LBL) assembly of CS decorated with anthocyanins as a polycationic electrolyte and carboxylated graphene oxide (GO-COOH) as a polyanionic electrolyte is used to fabricate bio-based films with the aim of improving comprehensive properties of CS-based films. The results indicate that the LBL assembly extremely enhanced the UV-blocking ability (the average transmittance in the UV-B region drops to 1.68%), tensile strength (TS) (53.52 MPa), toughness (71.81%), thermal stability, water resistance, hydrophobicity (the water contact angle is up to 109.5°), and antioxidant activities of the films, attributed to hydrogen bonds among CS, anthocyanins, and GO-COOH and electrostatic interactions between GO-COOH and CS along with anthocyanins. In addition, the LBL films show exceptional advantages in the storage application for fresh-cut apples. In general, the study demonstrates that a novel and sustainable CS-based film can be fabricated by the LBL technique for food packaging. Graphical The carboxylated graphene oxide and chitosan decorated with anthocyanin are deposed by a layer-by-layer assembly to fabricate the bio-based films for food packaging. The films exhibit enhanced mechanical properties, UV-blocking ability, water resistance, and antioxidant as well as unique potential in preserving fresh fruits, thereby providing new strategies for the future development of food packaging.
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
Food Bioscience
·
2024
·
IF 4.8
Jinman He,Siyuan Yang,Gulden Goksen,Xinli Cong,Mohammad Rizwan Khan,Wanli Zhang
It was focused on development a film with excellent properties. The pectin/sodium alginate (PS) composite films were developed by a casting technology, incorporating with tannic acid and Fe 3+ for double cross-linking, and the effects of the film thickness, optical, mechanical, barrier, and antioxidant properties were investigated. This results displayed the inclusion of tannic acid (TA) and Fe 3+ considerably increased the physical aspects, and they were very compatible with the matrix of the PS, exhibiting higher UV barrier capacity and lower gas permeability . On the other hand, the more compact structure observed by SEM as well as the hydrogen bonding interactions between the film components revealed by FTIR spectroscopy and XRD diffraction analyses further confirmed the significant enhancement of the properties. The functionalized coating of TA-Fe 3+ demonstrated an improved adhesion and barrier properties, thereby effectively retarding the ageing process of golden passion fruit and this encompassed a decrease in the weight loss and a significant enhancement in water retention capability.
研究领域:
食品科学
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材料科学
✓ 已验证
产品关联
DOI
高影响因子
FOOD HYDROCOLLOIDS
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2022
·
IF 11.504
Linyu Nian,Mengjun Wang,Yan Zeng,Jiang Jiang,Shujie Cheng,Chongjiang Cao
Ethylene-induced quality deterioration of postharvest fruits aggravates food wastage worldwide, therefore, the development of effective approaches for reducing ethylene concentration of packaged fruits is of paramount importance in extending shelf life and minimizing food spoilage . In this work, a modified HKUST-1 (i.e., HKUST-1-P) was added to a chitosan quaternary ammonium salt (CQAS)-gelatin matrix to prepare a food packaging film (i.e., HPCGF) with ethylene adsorption property and improved water stability. Molecular simulation revealed that the ethylene preferentially bonds to the C and O sites of HKUST-1, followed by the H and Cu sites to achieve adsorption. The physical adsorption performance of HKUST-1 and HKUST-1-P was 89.91 and 89.05 cm 3 /g STP, respectively. Moreover, HPCGF showed improved physicochemical (e.g., thermal stability, mechanical, and gas barriers) properties that are beneficial for food packaging. As a validation experiment, the effectiveness of HPCGF for preserving a climacteric fruit (banana) was demonstrated by absorpting the ethylene, maintaining the color and hardness, delaying lipid peroxidation , and prolonging shelf life of bananas. This study will aid in the development of novel packaging materials with ethylene adsorption properties for preserving perishable foods, helping reduce food waste.
研究领域:
食品科学
·
材料科学
✓ 已验证
DOI
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2023
·
IF 8.2
Haibo Huang,Long Mao,Wei Wang,Zhihan Li,Chengrong Qin
As a traditionally used packaging material, natural cellulose-based paper has poor barrier properties to water and oxygen, which severely limits its wide application in food packaging. In this study, we report a new sustainable approach to producing hydrophobic, high-barrier, and antibacterial packaging materials from cellulose paper. In this process, commercially available microcrystalline cellulose was first modified by long-chain stearic acid to form hydrophobic microcrystalline cellulose ester and then mixed with stearic acid as filler in the subsequent surface coating of bagasse fibre paper. The microcrystalline cellulose ester/stearic acid-coated paper (MSP) exhibited good water repellency and oxygen barrier activity due to a continuous hydrophobic film that formed, which completely covered the pores of the original bagasse fibre paper. The coated MSP sample also showed excellent dimensional stability in water and a good wet tensile strength of 16 MPa. In addition, poly(hexamethylene guanidine) (PHMG) was chemically grafted onto the free carboxyl groups of the MSP surface layer, and the resulting MSP- g -PHMG samples exhibited excellent antibacterial activity against Escherichia coli and Listeria monocytogenes . The biodegradable cellulose-based MSP- g -PHMG sample significantly delayed the decay of raspberry during storage, indicating its potential application in food packaging.
研究领域:
材料科学
·
食品科学
·
生物工程
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF APPLIED POLYMER SCIENCE
·
2022
·Vol. 139
·期 43
·e53042
·
IF 3.057
Jin Liu,Tianhao Wang,Canmin Hu,Li Lei,Yu Liang,Zideng Gao,Xueqin Ren,Shuwen Hu
Degradable plastic materials made from biopolymer Chitosan (CS) present one of the alternatives to plastic bags for food packaging, but the stability and durability limits its application. Herein, we demonstrated a facile method of producing hydrophobic CS/salicylic acid (SA) film in organic phase for the first time. SA, which can destruct hydrogen bonds of CS was initially blended with CS in N, N-dimethylacetamide using a catalyst. On this basis, CS/SA blend was crosslinked via isocyanate to the hydrophobic CS-SA film. The derivatives structures were characterized using SEM, FTIR, UV-Vis, and fluorescence spectrum. The film-forming ability of CS was maintained, while the hydrophobicity, mechanical strength, and thermal stability of films were improved. These dramatic improvements occurred with the blending effects of CS and SA and the crosslinking effects of organic isocyanate cross linker. The permeabilities to water vapor and water-soluble substances of film were promoted, which are conducive to the application of the film as food packaging. The demonstration of bacteriostatic and grape preservation properties featured the super performance of the synthetic CS/SA film. Our work provides novel food preservation materials, which can replace the commonly used packaging materials and promote the development of the degradable food packaging plastic bags field.
研究领域:
材料科学
·
食品科学
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生物学
✓ 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）