Food Packaging and Shelf Life
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2025
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IF 10.6
Youning Zou,Jiahao Ren,Yiting Fan,Yifang Cao,Yijia Xie,Xinglong Xiao,Fengsong Liu
The development of sustainable food packaging materials remains a critical challenge due to inherent limitations in hydrophobicity, antioxidant activity, and antimicrobial efficacy. Herein, a novel starch-based film incorporating pullulan and geraniol was designed to overcome these shortcomings through hydrogen bonding and intermolecular entanglement. Structural analyses using Fourier transform infrared spectroscopy (FTIR) and X-ray diffraction (XRD) confirmed strong molecular interactions, while scanning electron microscopy (SEM) and light transmittance studies demonstrated enhanced compatibility and improved optical properties. Notably, the Starch-Pullulan-Geraniol film exhibited superior hydrophobicity, with a contact angle of 68.11°, reduced water solubility (37.56 %), and minimal water vapor permeability (1.35 ×10⁻ 10 g·m⁻ 1 ·s⁻ 1 ·Pa⁻ 1 ). Mechanical performance was also enhanced, achieving a reduced Young’s modulus of 130.34 MPa, a tensile strength of 22.66 MPa, and a maximum elongation at break of 52.81 %. Furthermore, the incorporation of pullulan and geraniol conferred remarkable antimicrobial and antioxidant properties, significantly improving the film’s effectiveness in food preservation. When applied to salmon storage, the film successfully maintained appearance, lipid stability, and microbial safety, highlighting its potential as an advanced bio-based packaging material. These findings underscore the Starch-Pullulan-Geraniol film as a promising alternative to conventional packaging, offering enhanced functionality for extending food shelf life.
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
MOLECULES
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2018
·Vol. 23
·期 9
·2108
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IF 3.098
Xi Tang,Ye-Lin Shao,Ya-Jie Tang,Wen-Wen Zhou
The grain contamination byAspergillusspp. has been a serious issue. This study exhibited the excellent antifungal effects of the essential oil compounds (EOCs) geraniol and citral against common grain pathogens (A. flavusandA. ochraceus) in vitro and in situ. The inhibitory mechanisms were also evaluated from the perspective of cell membrane permeability, reactive oxygen species (ROS) generation, andAspergillusspp. growth-related gene expression. Meanwhile, the combined effects of EOCs in the vapor phase and modified atmosphere packaging (MAP) were examined to find an alternative preservation method for controllingAspergillusspp. The results indicated that citral exhibited the antifungal activity mainly by downregulating the sporulation- and growth-related genes for both pathogens. Geraniol displayed inhibitory effectiveness againstA. flavuspredominantly by inducing the intracellular ROS accumulation and showed toxicity againstA. ochraceusprincipally by changing cell membrane permeability. Furthermore, the synthetic effects of EOCs and MAP (75% CO2and 25% N2) induced better grain quality than the current commercial fumigant AlP. These findings reveal that EOCs have potential to be a novel grain preservative for further application.Keywords:antifungal activity;geraniol;citral;Aspergillus;relative electric conductivity;reactive oxygen species;gene expression;modified atmosphere packaging
研究领域:
食品科学
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微生物学
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分子生物学
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DOI
PubMed
高影响因子
FOOD HYDROCOLLOIDS
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2024
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IF 11
Xiaowei Ding,Xuerong Luo,Wenting Shi,Dekun Cheng,Xiang He,Lin Yue,Zhouping Wang
Multi-functional film materials that enable monitoring and control of food safety are effective tools for addressing food safety issues. In this study, nitrogen-doped citric acid carbon dot (NCD) functionalized with surface potassium ions was incorporated into chitosan film to confer film pH-monitoring capability. The inclusion complex (HPCDGer) of hydroxypropyl cyclodextrin (HPCD) and geraniol (Ger) was prepared and added as antimicrobial material to the chitosan film. With the increase in pH, the fluorescence intensity of the composite film increased significantly. CS/NCD@HPCDGer exhibited excellent UV shielding, water vapor barrier, antioxidant (Scavenging activity of DPPH and ABTS were 74.01% and 92.48%, respectively), and antimicrobial effects. The inhibition rates against Escherichia coli (E. coli) and Staphylococcus aureus (S. aureus) were 99.82% and 95.89%, respectively. The pH, weight loss, and total volatile alkaline nitrogen (TVB-N) of the pork packed in the composite film were significantly lower. Furthermore, the composite film is capable of showing orange fluorescence in response to biogenic amines from pork spoilage. These results indicate that the composite film has potential applications in the monitoring and control of food safety.
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 BIOLOGICAL MACROMOLECULES
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2024
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IF 7.7
Jiahao Ren,Yifang Cao,Yan Zhang,Xinglong Xiao,Qi Zhang,Qiyue Yang,Fengsong Liu
In this study, (3-Aminopropyl) triethoxysilane (APTES) was employed as a bridging agent to enhance the compatibility between the hydrophilic starch/pectin film and the hydrophobic palmitic acid (PA) coating through hydrogen bonding and chemical reactions. To address the insufficient antibacterial activity of starch films, geraniol was also incorporated. The intermolecular interactions among APTES, PA, and starch were confirmed using x-ray photoelectron spectroscopy (XPS), Fourier transform infrared spectroscopy (FTIR), and hydrogen nuclear magnetic resonance spectroscopy ( 1 H NMR). Notably, the inclusion of APTES and PA significantly increased the film's hydrophobicity, resulting in a water contact angle (WCA) of 95.12°, a water vapor permeability (WVP) of 2.08 × 10 −10 g/(mm·s·Pa), and an oxygen permeability (OP) of 2.61 × 10 −9 g·mm·mm −2 ·s −1 . Molecular dynamics (MD) simulations revealed strong non-covalent interactions and exceptional compatibility between starch and PA. Furthermore, the integration of pectin and geraniol improved the mechanical strength and antimicrobial properties of the modified films compared to unmodified starch films. These environmentally friendly and biodegradable starch-based films present a promising option for sustainable packaging materials in food preservation.
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
FOOD CHEMISTRY
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2021
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IF 7.514
Jieyao Yu,Yan Liu,Shaorong Zhang,Liyong Luo,Liang Zeng
As a worldwide popular drink, black tea has always been one of the main focuses of tea studies. However, few studies have addressed the flavor profiles and related components, and most researches were based on a single factor. This study investigated the effects of multiple brewing conditions (temperature, time, water/tea ratio, and particle size) on the phytochemicals (non-volatile and volatile compounds) and sensory profiles of black tea infusions through response surface methodology. The regression models describing the brewing of detected indexes were significant (p ≤ 0.01) and reliable (R 2 ≥ 0.902). The particle size led to the greatest variation of non-volatile compounds and presented negative correlations, while the water/tea ratio affected the composition of volatile compounds the most. Meanwhile, through the addition of the selected aroma compounds (geraniol and β-ionone), an enhancement of black tea infusion sweetness was observed, proved the existence of odor–taste interaction in black tea infusions.
研究领域:
食品科学
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农业化学
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感官科学
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产品关联
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）