Food Packaging and Shelf Life
·
2023
·
IF 8
Liling Fu,Yi Ru,Qinglin Hong,Yonghui Zhang,Huifen Weng,Qiuming Yang,Qiong Xiao,Anfeng Xiao
Caffeic acid was grafted to agarose by a nonradical synthesis method to improve the functional properties of agarose and its application value in food preservation. Structural characterization showed that the carboxyl group of caffeic acid was successfully grafted to the C6-OH of D -galactose in agarose, and the highest grafting ratio could reach 12.18 %. Incorporating caffeic acid significantly increased the antioxidant and bacteriostatic activities. With the increase in grafting ratio from 0 % to 12.18 %, the scavenging ratio of DPPH increased from 0 % to 50.09 %, and the inhibition ratio of β -carotene bleaching increased from 7.49 % to 72.21 %. The bacteriostatic ratio of agarose caffeate (Cf-Ag) against Escherichia coli and Staphylococcus aureus could reach 100 %. The fish preservation test indicated that Cf-Ag had positive effects on inhibiting bacterial growth and fat oxidation , reducing the water loss, and prolonging the overall quality of grass carp fillet during refrigeration, which was more effective than native agarose in extending the shelf life of fish.
研究领域:
食品科学
·
生物化学
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产品关联
DOI
高影响因子
PACKAGING TECHNOLOGY AND SCIENCE
·
2017
·Vol. 30
·期 9
·587-600
·
IF 1.32
Haili Wang,Chunxiang Yang,Jing Wang,Mo Chen,Donglei Luan,Li Li
Various studies have provided information on active packaging to prevent food putrefaction effectively . In this work, ethylene–vinyl alcohol copolymer (EVOH) films with geraniol (Ger) and α-terpilenol (Ter) were successfully prepared by extrusion. The mechanical, thermal, oxygen barrier and antimicrobial properties of the packaging films were characterized, and the application of the films in snakehead preservation was examined. Thermogravimetric analysis showed that the addition of Ger and Ter did not decrease the films properties but improved their oxygen barrier property and thermostability. Moreover, the incorporation of Ger and Ter inhibited the growth of Escherichia coli , Salmonella enterica and Listeria monocytogenes . Both of the films, EVOH/Ger (EVOH/Ger) and EVOH/Ter (EVOH/Ter), reduced Salmonella enterica by 2.36 ± 0.17 and 1.91 ± 0.06 log units, respectively. Meanwhile, the effects of EVOH/Ger and EVOH/Ter on quality assessment of snakehead slices were examined through sensory tests and analyses of biochemical indices during refrigerated storage (4°C ± 1°C) for 10 days. Sensory properties, total viable counts, total volatile basic nitrogen, thiobarbituric acid and pH values were evaluated. On eight day, compared with the control fish samples, the total viable counts and total volatile basic nitrogen values cut down 1.98 ± 0.02 log units and 11.3 ± 0.11 mgN/100 g, respectively, for fish samples packaged by EVOH/Ger. The active films containing 6% (wt) Ger and 6% (wt) Ter inhibited the growth of E. coli , S. enterica and L. monocytogenes and effectively extended shelf life by 4–5 days under cold-storage conditions compared with the control group. Copyright © 2017 John Wiley & Sons, Ltd.
研究领域:
食品科学
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包装工程
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产品关联
DOI
高影响因子
JOURNAL OF FOOD PROCESSING AND PRESERVATION
·
2019
·Vol. 43
·期 10
·e14116
·
IF 1.288
Xiaojie Zheng,Yue He,Huan Zhou,Chunhua Xiong
This study evaluated the effects of chitosan oligosaccharides (COS)–nisin conjugates (COS-N CON) on the quality changes of Collichthys niveatus during storage at 4°C. COS–N CON were prepared by heating the aqueous solution of COS and nisin together at 80°C for 24 hr. In order to control the degree of conjugation, the total concentration and pH of mixed solution were adjusted to 2% and 2.00, respectively. COS–N CON were identified by Fourier transform infrared (FT–IR) and X–ray diffraction analysis (XRD). During storage, COS–N CON treated samples showed retarded sensory and texture deterioration, with significantly slower increase rate of pH, total viable counts (TVC), and total volatile basic nitrogen (TVB–N). At the day 6, the TVC, TVB–N, and hardness of C. niveatus treated with distilled water reached 6 log 10 (CFU/g), 28 mg/100 g, and 15 g, respectively; while that in COS–N CON treated samples was 5.1 log 10 (CFU/g), 21 mg/100 g, and 18 g, respectively. Based on indicating parameters tested, it was revealed that the COS–N CON treatment could prolong the shelf life of C. niveatus by 2 days during chilled storage, compared to the chitosan oligosaccharides (COS)–nisin mixture (COS–N MIX). Practical applications The novel preservation agent we created in this study could be considered as safe and renewable, which could be a great advantage in practical application. It was formed by conjugating chitosan oligosaccharides (COS) with nisin via Maillard reaction. Both COS and nisin were considered as green and renewable antimicrobial agents. Maillard reaction is one of the main reactions taking place in food that does not need catalyst and organic solvent. COS–nisin conjugates had a better effect on preservation of Collichthys niveatus , compared with COS–nisin mixtures, which indicating Maillard reaction could be the effective way in modifying the preservation properties of natural antimicrobial agents.
研究领域:
食品科学
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生物化学
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DOI
高影响因子
CHEMICAL ENGINEERING JOURNAL
·
2024
·
IF 13.3
Fangchao Cui,Xin Wang,Dangfeng Wang,Likun Ren,Yuqiong Meng,Rui Ma,Shulin Wang,Zhiteng Liu,Yang Jiang,Yilin Lu,Xuepeng Li,Tingting Li,Jianrong Li
Quorum sensing (QS)-induced spoilage causes approximately 15–20% of annual food wastage. However, traditional natural QS inhibitors exhibit poor water solubility and no catalytic activity. Therefore, this study aimed to synthesize novel anti-QS carbon dots (RR-CDs) with good water solubility, visible light photocatalytic activity, and high biocompatibility. The RR-CDs (<200 μg mL −1 ) exhibited considerable broad-spectrum antibacterial activity by generating reactive oxygen species (ROS) to disrupt the cell membrane wall structure. Owing to the appropriate bandgap of RR-CDs, a high ROS content, including · O 2 − , 1 O 2 , and · OH, was generated via energy transfer under visible light irradiation. Furthermore, the combined effect of RR-CDs and ROS reduced the biofilm formation, swarming, swimming, and extracellular protease production of Pseudomonas fluorescens by 48.45%, 25.51%, 52.79%, and 38.67%, respectively, by inhibiting LuxI/R expression, which further decreased pgaC , tyrB , motB , and aprE expression by >50 %. Notably, RR-CDs exhibited no obvious cytotoxicity; furthermore, they could extend the shelf life of salmon by 3 d. Altogether, these results present and validate the strong ability of photocatalytic RR-CDs for QS inhibition and show their potential in aquatic product 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
✓ 已验证
产品关联
DOI
高影响因子
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
·
2025
·
IF 3.1
Zhang Yan,Zhou Mingyi,Zhang Zhen,Wu Xiaomeng,Guo Xuesong
Bio-macromolecule edible films, used as food packaging materials, are essential for maintaining freshness. Peach gum, rich in polysaccharides, exhibits excellent film-forming capabilities but lacks bacteriostatic properties. In this study, chitosan was incorporated into peach gum film as a bacteriostatic agent, and grass carp was utilized as a model to analyse the film’s antibacterial properties. Sensory evaluation, TVB, inhibition zone, and pH changes were analysed to assess the preservation effect of peach gum-chitosan films on grass carp. The impact of chitosan on the structural and physical properties of peach gum films was estimated. Consequently, chitosan was found to enhance the antibacterial properties and certain physical characteristics. Interestingly, with the addition of chitosan, the preservation efficacy improved; however, the water vapour permeability (WVP) of the peach gum films increased by 21.17%, and the structure became smoother. Thus, these findings will aid in the development of polysaccharide-based edible films and offer theoretical support for the packaging industry.
研究领域:
食品科学
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生物材料学
✓ 已验证
产品关联
DOI
高影响因子
FOOD HYDROCOLLOIDS
·
2025
·
IF 12.4
Tingting Yang,Xinming Zhang,Feifei Wang,Liming Zhang,Dawei Yu,Xueying Zhang,Guanghua Xia,Jiamei Wang
Cold plasma (CP) modification, combined with nanotechnology, has demonstrated significant potential for enhancing the performance of bio-based packaging films. In this study, zein-curcumin-quercetin-chondroitin sulfate nanoparticles (ZCQC NPs) were incorporated into a chitosan film and modified by CP (0, 10, 30, 50 kV) to enhance the physicochemical properties, bioactivity, and preservation ability of the chitosan-based film. Fourier transforms infrared spectrometer (FT-IR) and X-ray diffraction (XRD) analyses confirmed the presence of hydrogen bonding and electrostatic interactions between the NPs and chitosan, as well as their good compatibility. Thermogravimetric analysis revealed that CP treatment synergistically enhanced the thermal stability of NPs-incorporated composite films. The incorporation of CP and NPs enhanced the film's mechanical strength, hydrophobicity, and barrier performance synergistically. Among them, the CP-C-NPs 30 kV film exhibited lower water vapor permeability (1.33 ± 0.15 g/m·d) and oxygen permeability (4.16 ± 0.27 × 10 −6 g/m·d·Pa), along with excellent antioxidant and antibacterial properties. More importantly, the CP-C-NPs 30 kV film significantly reduced the total viable count (13.64 % compared to the control) and the degree of lipid oxidation (TBARS value decreased by 42.86 %) in packaged fish, extending the shelf life at 4 °C to 8 days, which was twice that of ordinary packaging film. This study not only reveals the synergistic enhancement mechanism of CP modification on the performance of active packaging materials but also provides new strategies for developing efficient food preservation materials.
研究领域:
食品科学
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材料科学
·
生物技术
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产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2024
·
IF 8.5
Xuening Chen,Weiqing Lan,Jing Xie
The poor mechanical properties, low water-resistance, and limited antimicrobial activity of chitosan (CS)/polyvinyl alcohol (PVA) based film limited its application in aquatic product preservation. Herein, bacterial cellulose (BC) was used to load ginger essential oil (GEO). The effects of the addition of BC and different concentrations of GEO on the physicochemical and antimicrobial activities of films were systematically evaluated. Finally, the application of sea bass fillets was investigated. Fourier transform infrared spectroscopy (FTIR) and X-ray diffraction analysis (XRD) analysis indicated dense networks were formed, which was verified by enhanced physical properties. The mechanical properties, barrier properties, and antimicrobial activities enhanced as GEO concentration increased. CPB 0.8 (0.8 % GEO) film had better tensile strength (TS) and barrier performance, improved the quality, and extended the shelf-life of sea bass for another 6 days at least. Overall, active films are potential packaging materials for aquatic products.
研究领域:
食品科学
·
材料科学
✓ 已验证
DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2023
·
IF 8.2
Ibrahim Khalifa,Krisana Nilsuwan,Thummanoon Prodpran,Soottawat Benjakul
The effect of the covalent binding between anthocyanins extracted from purple potato peels and beta-lactoglobulin (β-Lg) on its ability to fabricate a green/smart halochromic biosensor combined with pullulan (Pul) was studied. The physical, mechanical, colorimetry, optical, morphological, stability, functionality, biodegradability , and applicability of β-Lg/Pul/Anthocyanin biosensors to monitor the Barramundi fish's freshness during storage were entirely evaluated. The docking and multispectral results proved that β-Lg could be successfully phenolated with anthocyanins and subsequently interacted with Pul via H-bonding and other forces which mainly subsequently form the smart biosensors. Phenolation with anthocyanins significantly heightened the mechanical, moisture resistance, and thermal steadiness of β-Lg/Pul biosensors. Anthocyanins also nearly duplicated the bacteriostatic and antioxidant activities of β-Lg/Pul biosensors. The biosensors changed the color associated with the loss in freshness of the Barramundi fish, mostly due to the ammonia production and pH-alteration throughout fish deterioration. Most importantly, β-Lg/Pul/Anthocyanin biosensors are biodegradable and decomposed within ∼30 d of simulated environmental circumstances. Overall, β-Lg/Pul/Anthocyanin smart biosensors could minimize the usage of plastic packaging materials and employ to monitor the freshness of stored fish and fish-stuffs.
研究领域:
食品科学
·
生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2025
·
IF 8.5
Qingfeng Dong,Ruojian Gao,Xiaofang Liu,Li Li
In this study, photobactericidal films exhibiting excellent antibacterial activity upon irradiation under green light (530–545 nm) were prepared by incorporating erythrosine B (EB) into ethyl cellulose (EC) film. The results of Fourier-transform infrared spectra illustrated that the EB was successfully encapsulated in the films. Additionally, the EC/EB films exhibited a semi-transparent magenta hue with some UV blocking properties. As the amount of EB added to the EC films increased the tensile strength decreased from 22.79 MPa to 9.09 MPa, and the elongation at break increased from 8.20 % to 30.80 %. Under green light irradiation, the EC/EB films showed strong antibacterial activity (> 99 % bacteriostasis rate for Staphylococcus aureus and Escherichia coli ). Research on antibacterial mechanisms implied that the reactive oxygen species generated via photochemical pathways, caused damage to the bacterial cell membrane, leading to the leakage of substances within the bacterial cells and ultimately resulting in the death of the bacteria. Finally, the EC/EB films were applied to the preservation of salmon fillets, and the results showed the EC/EB films could significantly inhibit the growth of spoilage bacteria, thereby extending the shelf life by 2–3 days. Therefore, the prepared photobactericidal films have more potential for application in aquatic products preservation.
研究领域:
食品科学
·
材料科学
·
微生物学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF FOOD SCIENCE
·
2023
·Vol. 88
·期 7
·3075-3089
·
IF 3.9
Yuhua Xia,Xu Tang,Xudong Wu,Yizhen Li,Changan Xu,Shaohua Chen,Peng Wu
Bioactive packaging can improve the shelf-life of food products and enhance consumer health. It can also alleviate environmental stress on the planet by reducing food waste. Here, the electrospinning of tea tree oil-loaded 2-hydroxypropyltrimethyl ammonium chloride chitosan nanofibers was investigated. The fabricated nanofiber films were characterized by scanning electron microscopy, thermal gravimetric analysis, Fourier transform infrared spectroscopy, and contact angle meter analysis. The prepared nanofibers have a well-defined diameter of about 200 nm and a smooth shape. They have good antibacterial properties against Staphylococcus aureus and Escherichia coli in vitro. Tea tree oil-loaded chitosan-based nanofibers were found to be effective in delaying spoilage and extending the shelf life of salmon by sensory evaluation, texture analysis, color, total viable counts, thiobarbituric acid, and total volatile basic nitrogen during storage in the freshness experiments, thus indicating their health benefits in bioactive packaging.
研究领域:
食品科学
·
生物材料学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
·
2025
·
IF 5.2
Zihan Hou,Chenning Zhang,Jiale Mao,Yunxiao Xia,Huijing Chao,Yuan Sun,Xu Zhao
Foodborne pathogens threaten food safety and human health, prompting the need for innovative preservation solutions. Polydopamine endowed with photothermal properties represents a novel material for the inhibition of foodborne pathogens. This study develops a bilayer antibacterial film using polydopamine-berberine nanoparticles (PDA-BBR), leveraging dual-mode synergistic antibacterial effects through chemical and photothermal mechanisms. The film, incorporating starch and polylactic acid layers, was prepared via solvent casting and characterized for mechanical properties, water vapor permeability (WVP), and antibacterial efficacy. The results revealed that the 2.0 % PDA-BBR film achieved a tensile strength of 4.00 MPa, a WVP of 2.30 × 10 −11 g/m·s·Pa, and over 95 % inhibition against Escherichia coli and Staphylococcus aureus . Moreover, the film preserved salmon quality by maintaining texture, lowering total volatile basic nitrogen to 16.19 mg/100 g, and inhibiting spoilage during 9 days of storage at 4 °C. These findings highlight PDA-BBR film as a promising food preservation approach with enhanced antibacterial and preservation performance.
研究领域:
食品科学
·
材料科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Food Bioscience
·
2025
·
IF 5.9
Li Liu,Yakun Guo,Weijia Zhang,Fan Bai,Jinlin Wang,Ruichang Gao,Xiaoming Jiang,Yuanhui Zhao,Xinxing Xu
This study proposed to investigate the inhibition mechanism of the Paenibacillus provencensis (PP-2) metabolites on the dominant spoilage bacteria of sea bass and the application in preservation. Shewanella (71.11 %) and Pseudomonas (13.54 %) were the main genera. The Shewanella putrefaciens (L-1) and Pseudomonas fragi (L-4) were isolated and purified based on spoilage factors as dominant spoilage bacteria. PP-2 supernatant metabolites at minimum inhibitory concentration (MIC, 150 mg/mL) inhibited L-1 and L-4 by more than 95 % with significant antioxidant properties. The PP-2 metabolites were detected by LC-MS mainly including organic acids and derivatives, lipids molecules, organic heterocyclic compounds, and organic oxides. According to the transmission electron microscope (TEM) results, Additionally, the metabolites demonstrated antioxidant properties and disrupted bacterial cell membranes, highlighting their potential for controlling seafood spoilage. PP-2 metabolites significantly lowered pH ( p < 0.05), TBARS values (0.33 ± 0.01 μmol/g), and TVB-N levels (24.06 ± 2.25 mg/100 g) compared to Nisin-treated and control groups after 6–8 d. After 8 d, colony counts in the PP-2 group (7.90 ± 0.01 log CFU/g) remained below the spoilage threshold. PP-2 metabolites also reduced protein oxidation, with carbonyl content at 0.33 ± 0.01 μmol/g and sulfhydryl content at 5.26 ± 0.18 μmol/g. The metabolites preserved textural properties, showing slower declines in hardness, elasticity, and chewiness, and lower juice leakage (9.37 ± 1.27 %). Metabolomic analysis revealed that PP-2 metabolites disrupted several key bacterial metabolic pathways, leading to bacterial death. These results suggest that PP-2 metabolites enhance seafood preservation by targeting bacterial metabolic processes.
研究领域:
食品科学
·
微生物学
·
海洋生物学
✓ 已验证
DOI
高影响因子
危险品化学品经营许可证（带存储）