食品包装

Our study explores the development and characterization of carboxymethyl cellulose (CMC)-based composite films integrated with clay particles and pomegranate peel extract (PE), aiming to inspire the films with natural antimicrobial and antioxidant properties for potential applications in food packaging. We conducted a comprehensive examination of the mechanical, barrier, surface

To advance "green" food development, the use of more versatile biomass-based, biodegradable food packaging has been frequently proposed. Specifically, an innovative biomass-based active food packaging film (SEC) was hereby introduced based on an all-natural strategy with natural soy protein isolate (SPI) and carboxymethyl chitosan (CMCS) as raw materials. The results demonstrated the SEC had favorable anti-UV (UV blocking reached 98.5 %), antioxidant activity, biocompatibility and biodegradability, and the inhibition rates for Escherichia coli and Staphylococcus aureus reached 99.37 % and 97 %, respectively. Finally, the grape preservation experiment revealed that SEC could extend the shelf life of grapes more than 15 days. This study utilizes the active functional groups such as hydroxyl and amino groups on CMCS, which can undergo addition reactions with the epoxy groups on EGDE. This innovation not only maximizes the recycling value of natural biomass but also offers a novel approach to the sustainable production of green food packaging.

Renewable biomass-based materials have a huge potential to replace petroleum-based products in food packaging. Herein, pectin/gelatin films loaded with curcumin and silver nanoparticles (AgNPs) are prepared by solution-pouring technology to serve as antimicrobial multifunctional food packaging films. AgNPs and curcumin are found to equally distribute in the films. Fourier transform infrared spectroscopy (FT-IR) reveal the hydrogen bonding and electrostatic interaction among curcumin, AgNPs, pectin and gelatin. The composite films show good antioxidant activity, mechanical performance, hydrophobicity and antibacterial ability. The films of P-GCA 0.5 showed 99.57 ± 0.16 % and 100 % inhibition against E. coli and S. aureus, respectively. The films also demonstrate excellent water vapor barrier qualities. In addition, the composite films possess pH-responsive color change behaviors from yellow (pH 3-8) to light red (pH 8-9) to dark red (pH 11-12), which is suitable for monitoring the freshness of shrimp packaging based on pH changes during deterioration process. As sustainable biomass-based materials, the multifunctional composite films are promising in intelligent food packaging applications.

Sustainable carboxymethyl cellulose (CMC)-based active composite films were developed through the addition of polyphenol-rich extract from coffee husk (CHE) and carbon dots (CDs) prepared using the biowaste residue of CHE extraction. The influences of various CDs contents on the physicochemical and functional characteristics of composite films have been researched. The 6% (w/w) CHE and 3% (w/w) CDs were uniformly dispersed within the CMC matrix to produce a homogenous film with enhanced mechanical properties. The CMC/CHE/CDs3% film exhibited outstanding UV-light blocking, improved water and gas barriers, potent antioxidant activity with above 95% DPPH and ABTS scavenging rates, and effective antibacterial capabilities against L. monocytogenes and E. coli. The food packaging experiment demonstrated that this active composite film slowed the rotting of fresh-cut apples and extended their shelf-life to 7 days at 4 °C storage. Therefore, the obtained multifunctional film showed promise as an environmentally friendly food packaging material.

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Natural polymers are an alternative to plastics in food packaging applications due to their biodegradability, and starch is a promising candidate due to its abundance and low cost. Furthermore, amylose has the ability to form inclusion complexes with bioactive compounds, ensuring their stability; nevertheless, this property has not been exploited in food packaging applications. In the present study, films from starch inclusion complexes with bioactive compounds (carvacrol and ascorbic acid) were developed and tested as food packaging material. The formation of starch inclusion complexes resulted in films with enhanced tensile strength, without compromising their flexibility, water vapor permeability, and transparency. Fresh minced meat was packaged in films from starch inclusion complexes with bioactive compounds and refrigerated for 4 days. Films from starch inclusion complexes with ascorbic acid had the highest antioxidant activity, resulting in the most appealing color properties, while films from starch inclusion complexes with carvacrol had the highest antimicrobial activity, resulting in smaller increases in aerobic plate and psychrotrophic count. Consequently, the formation of starch inclusion complexes with bioactive compounds is a promising technology for the development of biodegradable, active food packaging materials.

This study aimed to develop a cellulose-based active food packaging material using paper, a biodegradable, sustainable, recyclable, renewable, and relatively low-cost material. For electrospray coating, fulvic acid (FA), which has antioxidant and antimicrobial properties, and sericin (S) were used as an active agent and a carrier medium, respectively. Solutions prepared at various concentrations and ratios of FA and S were analyzed, the properties of the active packaging material were examined, and the effect on the quality of pears was studied. The optimum conditions of electrospraying for minimum droplet size and maximum antibacterial effect were 0.8 g/mL concentration of solutions, 1:1 FA:S ratio, 20 kV voltage, 0.75 mL/h flow rate, and 23 cm collector-needle tip distance. FA had static, lethal, and inhibitory effects on Pseudomonas syringae and P. digitatum, the common pathogenic microorganisms on pears. The antioxidant activity of FA was higher than that of S (872.96 mM vs. 239.36 mM). At the end of the 90-day storage period, pears stored in the active packaging material at 7 °C and 90% RH showed better preserved color and texture, matured later, had a lower antimicrobial load, and were more appreciated in sensory evaluation than other samples.

This paper reports the incorporation of SiO2–ZnO nanoparticles (NPs) into semi-refined iota carrageenan-based (SRIC) film as active food packaging. The dispersion of the nanoparticles was performed using a bead milling method and the films were prepared using the solution casting method. The incorporation of SiO2–ZnO NPs into SRIC films aims to provide multifunctional food packaging with enhanced water vapor barrier properties, UV-screening, and antimicrobial activity. The effect of the incorporation of SiO2 NPs, ZnO NPs, and the mixtures of SiO2–ZnO NPs varied in SiO2/ZnO ratios (SiO2–ZnO 1:1, 1:2, and 1:3) were investigated. The results showed that the tensile strength, water vapor barrier performance, UV-screening, and antimicrobial activity of the SRIC film were increased by the addition of either SiO2 or ZnO NPs alone. Interestingly, when the mixtures of SiO2–ZnO were incorporated, more significant improvement was observed. Also, the bio-degradability and solubility of all the SRIC films were confirmed. It was concluded that the SiO2–ZnO NPs incorporated into SRIC film provided multifunctional activities and acted as a promising active food packaging material.

Hydrogel film composed of chitosan (CS) as raw material was prepared by free radical polymerization. Silicon was introduced into the hydrogel film in different ways (covalent/non-covalent) to improve the physical properties of the film, and β-acids were loaded to enhance the antibacterial activity of the film. Fourier transform infrared spectroscopy (FTIR), scanning electron microscopy (SEM), and X-ray diffraction (XRD) analysis were used to characterize the structure of films. The mechanical results indicated that when nano-silica (0.3%) was introduced into film (containing 0.2% β-acids) by non-covalently bond, the tensile strength increased to 8.59 MPa. Meanwhile silicon (0.3%) entered the film by covalent bonding, the tensile strength increased to 7.99 MPa. The films loaded with β-acids had well ability to blocks ultraviolet rays and exhibited inhibitory effect on E. coli and S. aureus. In the PBS (37 °C, pH = 7.4) simulant solution, the release mechanism of most films to release the β-acids followed non-Fick diffusion (n > 0.5). It could be concluded that the prepared hydrogel films loading with β-acids had broad application prospects in food packaging material with antibacterial property and controlled release.

In this study a novel and smart multi-functional hydrogel (MFH) was synthesized from N, N dimethyl acrylamide (DMAAm), gelatin, citric acid (CA) and pomegranate extract (PE) for instant and easy monitoring of the color change in MFH due to changes in medium conditions such as pH and temperature. MFH was utilized as food packaging material, equipped with the developed properties. MFH was synthesized with a redox polymerization technique in film form on petri dishes. Mechanical and water resistance properties of MFH were improved by CA and N, N, methylenebisacrylamide, while PE was used to gain antimicrobial, antioxidant and anthocyanin properties. Fourier Transform Infrared Spectroscopy (FTIR), Thermogravimetric Analyzer (TGA), Liquid Chromatography-Mass Spectroscopy (LC-MS/MS) and Scanning Electron Microscopy (SEM) instruments were utilized for characterization of MFH. FTIR revealed the existence of bonding interactions between the functional group of PE and gelatin, carbonyl groups of DMAAm and carboxylic acid groups of CA. TGA results indicate that MFH was stable up to 400 °C. Then the response of total antioxidant and anthocyanin activities leading to the color change in MFH were studied at different pH values. The color change in MFH was monitored even at very small pH changes in the medium. Moreover, antimicrobial activity and stability of MFH were investigated when it was tested in harsh environments and against Escherichia coli, Bacillus subtilis and Staphylococcus aureus on real samples of whole pasteurized milk and cheese for a 7-day period. It exhibited remarkable antimicrobial activity with pasteurized whole milk and cheese. It was concluded that MFH is a very good candidate to be used as biodegradable food packaging material.

SUMMARY Research background Microbial contamination of food products is one of the significant causes of food spoilage and foodborne illnesses. The use of active packaging films incorporated with antimicrobial agents can be a measure to improve food quality and extend shelf life. Nevertheless, antimicrobial agents such as silver, copper, titanium and zinc in the packaging films have raised concerns among consumers due to toxicity issues. Experimental approach The current study aims to develop biodegradable gelatine-based edible films incorporated with microcapsules of Clitoria ternatea-derived anthocyanins as a natural antimicrobial agent. The impact of incorporation of microcapsules with anthocyanins on the morphology, thermal, mechanical, water vapour barrier and physicochemical properties of the gelatine films was evaluated in this study. The effectiveness of the developed films against foodborne pathogens and their application for perishable food protection were also investigated. Results and conclusions The results show that incorporating anthocyanin microcapsules enhances the gelatine film physical and mechanical properties by increasing the thickness, tensile strength, Young's modulus and elongation at break of the films. Scanning electronic microscopy analysis revealed that the film surface morphology with anthocyanin microcapsules had a homogeneous and smooth surface texture compared to the control. The thermogravimetric analysis also showed a slight improvement in the thermal properties of the developed films. Agar well diffusion assay revealed that the developed films exhibit significant inhibition against a broad-spectrum of bacteria. Furthermore, the films composed of gelatine with anthocyanin microcapsules significantly reduced the total viable count of microorganisms in the bean curd during storage for 12 days compared with the control films. Novelty and scientific contribution Increasing global awareness of healthy and safe food with minimal synthetic ingredients as preservatives has sparked the search for the use of antimicrobial agents of natural origins in active food packaging material. In this study, a safe and effective active packaging film was developed using an environmentally friendly biopolymer, gelatine film incorporated with microcapsules of Clitoria ternatea-derived anthocyanins as a natural antimicrobial agent. This study demonstrated that such a method is not only able to improve the film physical properties but can also significantly prolong the shelf life of food products by protecting them from microbial spoilage.

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In this study, the effect of UV-C light on starch-kefiran-ZnO (1%) primary solution in different exposure times (1, 6, and 12 h) was investigated. Starch-kefiran-ZnO (SKZ) solution was modified by UV irradiation in different time periods. Also, nano-ZnO (ZN) was used as a photo-initiator and reinforcement agent, simultaneously. Mechanical properties of the films were affected after the UV treatment. The tensile strength increased because of the enhanced interaction between the biopolymer mixture and nano filler but elongation at break was decreased. WVP decreased about 16% and dwindled to 2.08 × 10-10 g m-1 s-1 Pa-1. Water related properties (i.e. moisture content, moisture absorption, and solubility in water) of the films decreased by UV-C exposure. On the other hand, UV absorption and water contact angle increased because of the better distribution of the ZNs in polymer matrix after the UV exposure. Better compatibility of the ZNs and the biopolymer matrix after UV treatment was confirmed by the SEM micrographs. Comparison of FTIR spectra before and after UV exposure showed slight shifts. It was due to some formed or deformed bonds inside of the nanocomposite matrix. The modified SKZ by UV could be an appropriate process to sanitizing and food packaging concurrently. As well as UV can be used as a nano-ZnO compatibilizer in food packaging materials.

Abstract Edible coatings and films based on chitosan, and containing grape seed extract (GSE), were developed and their activities tested against murine norovirus (MNV‐1), Listeria innocua and Escherichia coli K12. Grape seed extract concentrations of 1%, 1.5%, and 2.5% dissolved in deionized water resulted in MNV‐1 plaque reductions (p < .05) of 1.75, 2.60, and 3.58 log PFU/ml, respectively after 3 hr. Two percent (w/w) chitosan solutions incorporated with 2.5% and 5% GSE also significantly (p < .05) reduced MNV‐1 titers by 2.68 and 4.00 log PFU/ml, respectively after 3 hr. Additionally, incorporation of the GSE into the chitosan films also showed antimicrobial efficacy against MNV‐1, L. innocua, and E. coli K12. Chitosan films containing 5%, 10%, and 15% GSE caused MNV‐1 reductions of 0.92, 1.89, and 2.27 log PFU/ml, respectively, after 4 hr of incubation. Also, after 24 hr, the 5% and 10% GSE films reduced MNV‐1 titers by 1.90 and 3.26 log PFU/ml, respectively, while the 15% GSE film reduced MNV‐1 to undetectable levels. For E. coli K12, there were reductions of 2.28, 5.18, and 7.14 log CFU/ml after 24 hr exposure by the 5%, 10%, and 15% GSE films, respectively. Also, L. innocua counts were reduced by 3.06, 6.15, and 6.91 log CFU/ml by the 5%, 10%, and 15% GSE films, respectively. This study demonstrated that GSE in edible films and coatings is effective against the organisms tested, and this shows that they are effective against foodborne microbes of public health concerns.

Bacterial spoilage of food products is regulated by density dependent communication system called quorum sensing (QS). QS control biofilm formation in numerous food pathogens and Biofilms formed on food surfaces act as carriers of bacterial contamination leading to spoilage of food and health hazards. Agents inhibiting or interfering with bacterial QS and biofilm are gaining importance as a novel class of next-generation food preservatives/packaging material. In the present study, Zinc nanostructures were synthesised using Nigella sativa seed extract (NS-ZnNPs). Synthesized nanostructures were characterized hexagonal wurtzite structure of size ~24 nm by UV-visible, XRD, FTIR and TEM. NS-ZnNPs demonstrated broad-spectrum QS inhibition in C. violaceum and P. aeruginosa biosensor strains. Synthesized nanostructures inhibited QS regulated functions of C. violaceum CVO26 (violacein) and elastase, protease, pyocyanin and alginate production in PAO1 significantly. NS-ZnNPs at sub-inhibitory concentrations inhibited the biofilm formation of four-food pathogens viz. C. violaceum 12472, PAO1, L. monocytogenes, E. coli. Moreover, NS-ZnNPs was found effective in inhibiting pre-formed mature biofilms of the four pathogens. Therefore, the broad-spectrum inhibition of QS and biofilm by biogenic Zinc oxide nanoparticles and it is envisaged that these nontoxic bioactive nanostructures can be used as food packaging material and/or as food preservative.

In the face of the increasingly serious food pollution and safety problems, the development of an antimicrobial and antioxidant food packaging material is imminent. In this study, tannic acid (TA) was used as a reducing agent to reduce silver ions into silver nanoparticles (AgNPs), which were then added into pectin/gelatin matrix to prepare antimicrobial, antioxidative, and UV-blocking nanocomposite food packaging films. The transmittance of the nanocomposite film was only 0.28 % in the 200-280 nm range, demonstrating that the nanocomposite film could block almost all UV rays. In addition, TA and AgNPs significantly increased the water vapor barrier and antioxidant activity of the nanocomposite film. The water vapor permeability of the nanocomposite film was 1.62 ± 0.09 × 10-10 g·m-1·s-1·Pa-1, and its free radical scavenging activities against DPPH and ABTS were 71.33 ± 0.06 % and 96.23 ± 0.15 %, respectively. At the same time, the nanocomposite film exhibited strong antibacterial activity against S. aureus and E. coli. In strawberry preservation experiments, it was found that the composite film extended the shelf life of the strawberry, which demonstrates its potential application in efficiently safeguarding perishable fruits.

This work goal is to develop a valuable biodegradable material for sustainable packaging. The utilization of agriculture wastes to produce biodegradable packaging films based on carboxymethyl cellulose (CMC) will reduce its price. CMC was prepared from sugar cane bagasse, and used to prepare composite films with mandarin and cantaloupe peels extracts of different ratios. The effects of these extracts on the mechanical and antimicrobial properties of the prepared films were evaluated. Thus, the films incorporated with 10% concentration of mandarin and cantaloupe peels extract exhibited excellent antimicrobial properties against gram positive, gram negative bacteria and pathogenic yeast than the other lower concentrated films. The physiochemical properties of each developed biodegradable films were characterized using Fourier Transform Infra-Red (FTIR) spectroscopy, X-Ray diffraction analysis (XRD), Scanning Electron Microscopy (SEM) and antimicrobial. The reflected work is a novel approach, and which is vital in the conversion of organic waste to value-added product development.

The responsive release of enzymes, pH, temperature, light and other stimuli is an effective means to reduce the loss of volatile active substances and control the release of active ingredients. The purpose of this study is to design a simple and rapid method to synthesize a multifunctional bilayer membrane, which has good mechanical properties, long-lasting pH and enzyme dual sensitive sustained release properties, and excellent antibacterial activity. The citral nanoemulsion was prepared by ultrasonic method, then the chitosan solution loaded with nanoemulsion was assembled on the gelatin film, and the uniform and smooth gelatin-chitosan bilayer film was successfully prepared. Compared with the control group, the bilayer film loaded with nanoemulsion showed better barrier performance, mechanical properties and antibacterial activity.

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This research focused on the development of active and intelligent films based on a carrageenan biopolymer incorporated with jaboticaba peels extract (JPE). The bioactive extract was obtained by maceration extraction and showed high concentrations of total phenolic content (TP), total anthocyanin (TA), cyanidin-3-glucoside (Cn-3-Glu), antioxidant activity (AA), and microbial inhibition (MI) against E. coli, being promising for use as a natural additive in food packaging. The carrageenan films were produced using the casting technique, incorporating different concentrations of JPE, and characterized. The results of the thickness and Young’s modulus of the film increased in the films supplemented with JPE and the addition of the extract showed a decrease in elongation capacity and tensile strength, in water vapor permeability, and a lower rate of swelling in the water. In addition, the incorporation of JPE into the polymeric matrix promotes a change in the color of the films when compared to the control film and improves the opacity property. This is a positive effect as the material has a UV-vis light barrier which is interesting for food packaging. The increase in the active potential of the films was directly proportional to the concentration of JPE. The films results showed visible changes from purple to brown when in contact with different pH, which means that films have an intelligent potential. Accordingly, this novel carrageenan based-film incorporated with JPE could be a great strategy to add natural additives into packaging material to obtain an active potential and also an indicator for monitoring food in intelligent packaging.

Background The storability and eventual quality of flour is influenced by the optimality of the storage conditions. The present study assessed the effect of storage temperature on extruded composite flour packed in different packages. Methods Oats, soybean, linseed and premix (sugar, salt, Moringa & fenugreek) were blended and extruded. The extruded flour was packed in paper, polyethene and woven polypropylene bags and stored at -18, 25, 35, 45 °C. Moisture content, fat content, water activity, bulk density, aroma, color and microbial load were measured fortnightly for three months. Results The physico-chemical and sensory properties of the flour samples were significantly (p < 0.05) affected by the storage temperature and packaging material along the storage period. The highest moisture content (4.02 g/100g) was recorded on the 90th day of storage for flour stored in polypropylene bag at -18 °C. The highest water activity (0.68) was recorded from flour packed in woven polypropylene bags stored at 25 °C for 45 days and flour packed in paper bags at days 15 and 45 at 35 °C, whereas the lowest aw (0.18) was recorded for samples stored for 90 days at 45 °C packed in polypropylene bags. Flour samples packed in polyethene bags retained their moisture content. The highest bulk density (0.61 g/ml) was recorded on day 0 and it decreased gradually where the lowest value (0.51 g/ml) was recorded for flour samples packed in polypropylene for 90 days at -18 °C. The highest fat content (9.4g/100g) was recorded at day 0 and it decreased slowly during the storage period where the lowest value (8.2g/100g) was measured from flour samples packed in polypropylene for 90 days at 45 °C. None of the treatments had a microbial load exceeding the standards which could be attributed to extrusion of the food samples. The highest aroma and color liking scores were recorded on the 90th day of storage for woven polypropylene packed flour at 25 °C and for polyethylene packed flour at -18 °C, respectively. The predicted shelf life was 17 months for samples packed in polyethene and kept at 25 °C and 6.2 months for samples packed in polypropylene and held at 45 °C. Conclusions Woven polypropylene flour bags could be laminated or have a polyethylene liner, so that the flour does not absorb moisture. Shelf stability of the flour can help its successful marketing and distribution.

A novel film composed of xanthan gum (XG) and hydroxypropyl methylcellulose (HPMC) was prepared (XH). The films were characterized by Fourier transform infrared spectroscopy (FT-IR), X-ray diffraction (XRD), and scanning electron microscopy (SEM). The light transmittance, mechanical properties and water vapor transmission rate (WVTR) indicated the good compatibility between XG and HPMC with hydrogen-bond interaction and XG had a significant effect on the chemical structure, crystalline texture and microstructure of the XH composite film. The best XH sample with optimum XG concentration of 2 g/L was used as food packaging via coating onto banana, whereby the weight loss rate on banana was able to decreased from 25 ± 3% (without XH coating) to 16 ± 4% (with XH coating). Consequently, the release of flavor substances was also decreased. Banana shelf life has qualitatively improved with XH composite film for food preservation and affirmed the uses in food packaging applications.

The detrimental effects of food waste and its by-products on the environment, economy, and society are significant. A sustainable solution to this problem implies the extraction of organic compounds from waste and by-products, with the development of food packaging materials. The use of edible and functional food packaging, food waste, and natural materials offers a sustainable method to minimize waste and plastic consumption. Fruit by-products are particularly valuable food wastes containing beneficial compounds such as polyphenols, vitamins, and minerals. Edible and biodegradable films composed of proteins, polysaccharides, and lipids can be utilized as substitutes for non-biodegradable packaging. By-product compounds are used in biodegradable packaging films because of their accessibility, low cost, eco-friendliness, physical properties, unique sensory and nutritional characteristics, and improved functionality. This study explored the potential applications of biopolymers, packaging materials, edible films, and coatings as substitutes for conventional food packaging. To enhance the physical, mechanical, and antimicrobial properties of packaging systems and improve synthetic and bio-based films enhanced with by-product compounds and their role in biodegradable food packaging.

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The use of natural raw substances for food preservation could provide a great contribution to food waste reduction, circular economy enhancement, and green process application widening. Recent studies indicated that the use of porous materials as adsorbents for natural essential oils provided nanohybrids with excellent antioxidant and antimicrobial properties. Following this trend in this work, a thymol oil (TEO) rich SBA-15 nanohybrid was prepared and characterized physiochemically with various techniques. This TEO@SBA-15 nanohybrid, along with the pure SBA-15, was extruded with low-density polyethylene (LDPE) to develop novel active packaging films. Results indicated that TEO loading was higher than other porous materials reported recently, and the addition of both pure SBA-15 and TEO@SBA-15 to the LDPE increased the water/oxygen barrier. The film with the higher thyme-oil@SBA-15 nanohybrid content exhibited a slower release kinetic. The antioxidant activity of the final films ignited after 48 h, was in the range of 60–70%, and was almost constant for 7 days. Finally, all tests indicated a sufficient improvement by the addition of thyme-oil@SBA-15 nanohybrids in the pure LDPE matrix and the concentration of wt. 10% of such nanocarriers provided the optimum final LDPE/10TEO@SBE-15 active packaging film. This material could be a potential future product for active packaging applications.

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Barrier coating of fruits can decrease postharvest loss and improve food security. This study demonstrated the performance of barrier coating using pure plant-based carbohydrate polymers to improve the shelf life of bananas. The coating formulation was made of only two carbohydrate polymers: microfibrillated cellulose (MFC) from commercial bleached hardwood pulp fibers and lemon peel (LP) fibrils from milling commercial dry lemon peels. Bananas were coated by dipping into different MFC/LP suspensions with varied LP loadings. The measured banana peel color browning, fruit weight loss, firmness, and total soluble solids were used to compare coating performance with the control (without coating). The substitution of MFC with LP fibrils decreased ethylene production and the respiration of oxygen and carbon dioxide, due to the improved adhesion of the coating film on banana peels. Compared with control (no coating), substituting MFC with LP delayed banana peel browning by 2 days, decreased weight loss by up to 20 % and browning fraction by up to 33 %, compared with 1 day, 12 %, and 7 %, respectively, using pure MFC coating. Considering typical banana shelf life in supermarket is approximately 7 days, a 2-day shelf-life extension is significant.

Marine foods including fish, shellfish, and cephalopods, represent nutrient-dense commodities, vital for global food security and human health. However, their high moisture content, enzymatic activity, and susceptibility to microbial contamination make them highly perishable, resulting in substantial postharvest losses. Conventional preservation methods, such as freezing, vacuum packaging, and modified atmosphere storage, offer limited protection and may compromise on product quality. In recent years, biopolymer-based edible coatings have emerged as a sustainable and effective strategy to enhance the shelf life of foods. Derived from natural sources such as polysaccharides, proteins, and lipids, these coatings create a thin, edible barrier that regulates moisture & oxygen transfer, and microbial growth while maintaining sensory and nutritional properties. Moreover, addition of bioactive compounds, including essential oils, antioxidants, and probiotics, further improves functional performance. Additionally, recent advances in nanotechnology and composite biopolymers have enhanced mechanical strength, controlled release of active agents, and broadened industrial applications of edible coatings. Nevertheless, edible coatings represent a promising alternative to synthetic packaging, aligning with sustainability goals and consumer demand for safe, minimally processed foods.

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Preserving food freshness is fundamental for minimizing waste. Intelligent packaging offers valuable information, enhances safety, and improves food quality during storage and transit. This study aimed to develop biodegradable, intelligent food packaging for shrimp using curcumin (Cur), gelatin (Gel), sodium alginate (SA), and nanoclay (NC) to enhance food safety and extend shelf life. The films with 1 % NC-Cur exhibited a 3.46-fold increase in UV barrier properties compared to the control, although Cur reduced transparency. Mechanical testing showed that films containing 0.5 % NC-Cur achieved optimal tensile strength (38.6 ± 30.9 MPa). The water contact angle (WCA) increased to 84.12 ± 3.14°, indicating enhanced hydrophobicity, while solubility decreased significantly. The films demonstrated pH-responsive color changes (yellow to brick red) and improved antioxidant activity, with 1 % NC-Cur scavenging 35.55 % radicals compared to 15.10 % in the control. Biodegradation studies confirmed complete degradation within 30 days, although films with higher NC levels showed slower curcumin migration. After six days, shrimp stored at 4 °C exhibited a yellow-to-orange color change due to microbial growth and pH fluctuations. Packaging with NC-Cur extended shrimp shelf life by two days. These findings demonstrate the potential of NC, Cur, Gel, and SA-based films for intelligent, eco-friendly packaging that enhances food quality, delays spoilage, and reduces environmental impact.

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Postharvest losses of agricultural products present considerable negative impact to food security and economic stability, necessitating sustainable preservation solutions. The effectiveness of edible nanocoatings derived from sweetpotato (SP)-peel nanomaterial (sNM) as a novel approach to prolonging the shelf life of several sweet/red-potato cultivars was examined in this work. The nanocoating formulations were prepared using two concentrations of sodium alginate (SA,1 and 2 wt%), both with and without calcium chloride (C) as crosslinking agent. These formulations were then assessed for their effects on postharvest quality of selected potato roots during storage. Rheological analysis of the sNM-SA formulations demonstrated that crosslinked coatings had markedly increased viscosity and gel strength, forming a stable semi-permeable barrier that effectively controlled moisture loss and gas exchange. The uncoated potato roots demonstrated the greater weight losses, reaching 3.5 % for Beauregard SP, 6.5 % for Bonita SP and 3.5 % for red potatoes, by the end of the 30-day storage duration. The crosslinked coatings significantly reduced weight losses, below 2.0 % for Beauregard SP, 4.0 % for Bonita SP, and 1.5 % for red potatoes. The respiration rates were higher in the uncoated samples, reaching 18-20 mL CO₂/kg·h in sweetpotatoes and 7 mL CO₂/kg·h in red potatoes. The crosslinked formulations showed the most significant impact on decreasing respiration rates, sustaining CO₂ levels below 12 mL CO₂/kg·h for Beauregard SP, 13 mL CO₂/kg·h for Bonita SP, and 5 mL CO₂/kg·h for red potatoes. The results indicate that the crosslinked sNM-SA coatings improve postharvest quality, diminish metabolic activity, and prolong the shelf life of root vegetables, presenting a viable biodegradable and sustainable option for food preservation.

Valorization of agricultural byproducts to biodegradable packaging films aids in reducing plastic dependency and addressing plastic perils. Herein, starch (LSS) from litchi seeds and xyloglucan (XG) from tamarind kernels were recovered, and composite films were developed. The XG addition strengthened the weak polymer networks of LSS and improved rheological, molecular, morphological, mechanical, and water vapor barrier properties. The incorporation of lignin nanoparticles (LNPs) into the LSS-XG network further increased the tensile strength (14.83 MPa), elastic modulus (0.41 GPa), and reduced surface wettability (80.07°), and water vapor permeability (5.63 ± 0.38 × 10-7 g m-1s-1Pa-1). The phenolic hydroxyls of LNPs imparted strong UV-shielding and free radical scavenging abilities to films. These attributes aided in preserving the quality of coated banana fruits with minimal weight loss and color change. Overall, this research highlights the potential transformation of underutilized abundant byproducts into sustainable active bio-nanocomposites for food packaging and shelf-life extension of fruits.

Thymus vulgaris (T. vulgaris) leaf extract was used as a stabilizer and reducing agent in the green, facile and biomimetic hydrothermal decomposition reaction for the fabrication of Zinc oxide-silver nanocomposites (ZnO-Ag NCs). The nanocomposite (NCs) as an active agent was integrated into the poly (3-hydroxybutyrateco-3-hydroxyvalerate)-Chitosan (PHBV-CS) in a highly precise ratio of solvent mixture by ultra-sonication without the aid of any coupling agent to fabricate the novel degradable biopolymer (BP) nanocomposite via solvent casting method to enhance the mechanical properties and antimicrobial activity and with the lowest immigration rate to improve the shelf life of poultry items. The ZnO-Ag NCs as a nanoactive agent in the food packaging preserved food safety by controlling its spoilage. The morphology, physical, mechanical, barrier, antibacterial, and migration properties of the nanocrystals were assessed via several characterization methods to show the enhancement of prepared polymer in various aspects of properties. The NCs BP were used for potential sensory evaluation of chicken breast and refrigerated over a period of 15 days. The data demonstrated that these bio-based nanocomposites show great antimicrobial activity that offers perspectives for the replacement of traditional petrochemical-based polymers currently used for food packaging of poultry items.

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Active packaging is essential for reducing food quality loss and ensuring consumer safety. Recently, carbon dots, synthesized from agricultural bio-wastes, have been used as active nanofillers. Mango peels generally discarded as waste can serve as potential precursor for synthesis of carbon dots. Mango peel carbon dots (MPCD) were prepared and characterized. Characteristics of active film based on chitosan (CS)/fish gelatin (FG) blend incorporated with MPCD at different concentrations (1, 3, and 5 wt%) were investigated. MPCD with augmenting concentrations enhanced mechanical properties of CS/FG film. Film containing 5 % MPCD had 15 % higher tensile strength than the control (without MPCD). The film containing MPCD showed the improved antioxidant activity, antimicrobial and UV barrier properties. The pouch (5 × 5 cm2) made from film added with 5 % MPCD via heat sealing was used for packaging minced pork. Minced pork packed in the pouch showed lower bacterial growth (below 6 log CFU/g) and chemical changes than that packed in polyethylene pouch during 15 days of storage at 4 °C. Therefore, the conversion of mango peel into valuable carbon dots promotes a zero-waste sustainable approach in line with the biocircular economy. Active pouch could be employed as novel biodegradable active and green packaging for the food industry.

This study developed a novel solid-state Vanillin-Based Deep Eutectic Agent (V-DEA) as a green plasticizer to enhance chitosan films for food packaging applications. The chemical structure of V-DEA film, confirmed via 1H NMR spectroscopy, showed successful integration into chitosan films. The incorporation of V-DEA significantly improved the films' mechanical strength (tensile strength up to 35 MPa), flexibility (elongation at break of 23 %), and thermal stability, with 60 % V-DEA identified as the optimal concentration. Morphological analysis revealed increased surface roughness and porosity at higher V-DEA levels, affecting barrier properties such as transparency and water vapor permeability. Antioxidant and antibacterial assays showed strong radical scavenging activity and effective inhibition against Escherichia coli (E. coli) and Staphylococcus aureus (S. aureus), especially at 80 % V-DEA. Application on litchi fruits demonstrated significant preservation effects: reduced browning index, minimized weight loss, and maintenance of vitamin C and anthocyanin content over 5 days. These results highlight the potential of V-DEA/Ch films as multifunctional, bioactive, and biodegradable packaging materials for extending the shelf life and quality of perishable fruits. This work introduces a new class of bio-based plasticizers for active food packaging, combining environmental sustainability with enhanced postharvest functionality.

Whole egg powder (WEP), predominantly utilized as an ingredient in ready-to-eat foods such as bakery items, puffed snacks and other products, necessitates the consideration of appropriate packaging materials to preserve its quality properties during processing and transportation. The quality changes of WEP were evaluated in PA, C-PA and PE-PP-Al packaging for 35 days at 60 °C in accelerated storage. The results indicate that among the three packaging materials, PE-PP-Al exhibits the highest barrier properties, effectively inhibiting moisture loss, caking, reduced solubility, oxidative deterioration, and decreased thermal stability in WEP. The Multivariate Accelerated Shelf-Life Test (MASLT) was carried out using water content, moisture activity, color value, lipid oxidation (PV, TBA, AV) and organoleptic attributes in different packaging methods, and the predicted shelf-life of WEP at room temperature was 421, 470 and 549 days with RMSE (0.171-0.893) using principal component analysis coupled with kinetic modeling.

No abstract available

The current food packaging films can be preservative but lack the function of combining antibacterial and sterilization which lead to films can not maximize prolong shelf life of perishable foods. This study provided a new strategy to realize prolonging shelf life of perishable foods by integrating antibacterial and sterilization which focused on applying photodynamic inactivation to films with continuous activity, where curcumin (CUR) and sodium copper chlorophyll (SCC) were loaded into chitosan (CS) films. Compared to pure CS films, the barrier capacity (oxygen permeability and water vapor permeability) and mechanical properties of composite films were improved by introducing CUR and SCC. In addition, the composite film can effectively against food-borne pathogenic bacteria and significantly prolong the shelf life of cherries and pork. The provided strategy has potential application prospects in food preservation packaging.

No abstract available

Fresh hen eggs constitute a perishable food and are widely consumed worldwide because of their nutritional value. The eggshell is a natural barrier that protects the egg. However, it is very porous and fragile, which makes it susceptible to breakage, contamination, and deterioration, affecting its internal quality during storage, reducing the half-life of the egg for consumption, and causing economic losses to producers. This study aimed to evaluate different edible composites based on biopolymers and proteins for their application as coatings for preservation and shelf-life extension. First, 32 formulations were prepared and evaluated on eggs stored at 4 °C and 25 °C for 6 weeks. Subsequently, 11 coating solutions with the lowest weight loss were selected, and 216 eggs were evaluated; the response variables were HU, YI, and yolk pH and white pH during weeks 1, 3, and 6 of storage. Finally, four formulations, biobased in chitosan, pectin, and alginate derivative composites, presented the highest internal quality results for at least 3 weeks compared with uncoated eggs. These results expand the range of biopolymers available for use as egg coatings compared with the currently used chitosan, as their production process is less expensive than that of chitosan and more attractive to the poultry industry.

Background: In western Uttar Pradesh, jaggery is a widespread cottage enterprise based on agriculture, and farmers are forced to sell their product at a lesser price when it is still fresh. Therefore, it was thought to be desirable to create better storage techniques in order to extend its shelf life.  Aloe vera, and Ocimum sanctum, often known as "Tulsi," are frequently utilised as antimicrobial food additives because they offer a host of other health advantages in addition to their well-known antibacterial qualities. Because the edible coatings made of these herbs provide a semi-permeable barrier to gases and water vapours, they may prolong the shelf life of jaggery by preventing degradation. Objective: The goal of the current study was to assess the ability of edible coatings of common Indian herbs, such as tulsi and Aloe vera,, to extend the shelf life of jaggery while maintaining attributes that are equal to those of fresh jaggery, in accordance with the guidelines set forth by the Food Safety and Standards Authority of India (FSSAI). Methodology: The physicochemical characteristics, antioxidant activity, total viable count, and antibacterial activity of tulsi-Aloe vera, coated (TAC), Ocimum sanctum, and Aloe vera, (AC) jaggery were assessed and compared with non-coated control. The physicochemical properties were ascertained using standard methodology for measurement of reducing sugars, proteins, phenols, saponins, tannin, alkaloids, and flavonoids. The antimicrobial activity was ascertained by means of the agar double diffusion method. According to established protocol, antioxidant activity was assessed using the DPPH radical scavenging assay and the reducing power assay. Results: According to the research, there is no discernible microbiological deterioration and the edible coatings containing tulsi and Aloe vera, extend the shelf life of jaggery during storage. When compared to uncoated jaggery, coatings were efficient at preventing the growth of both Gramme positive and Gramme negative microorganisms. Over the course of six months, the herb-infused coatings also retained their phenolic, flavonoid, and tannin contents, which improved their anti-oxidant efficacy when compared to the untreated control group.

In the present work, the incorporation of hydrophobic sucrose ester (SE) surfactant at various concentrations (5 to 20%, w/w) biopolymer into fish gelatine-tapioca starch composite film resulted in several significant changes. Specifically, there was a decrease in tensile strength (TS) from 14.79 to 7.18 MPa, an increase in water barrier properties from 0.9 to 0.6 g mm/m2.h.Pa × 10-5, an increase in the contact angle of the film from 66° to 78°, and enhanced opacity when the SE concentration was increased from 5 to 20% (w/w) biopolymer. The present work is novel in its approach to incorporating a hydrophobic SE surfactant into a composite biopolymer-based film, which has not been extensively explored for its combined effects on mechanical, water barrier, and shelf-life extension properties in food packaging applications. Wrapping cherry tomatoes with this SE-incorporated composite film slowed the degradation processes, such as decreased redness intensity, weight loss, firmness, and acidity titratability, likely due to the film’s effectiveness in preventing moisture accumulation, which can accelerate bacterial and mould spoilage. The findings of the present work suggested that including SE as a packaging component could mitigate the hydrophilic nature of protein-carbohydrate-based films, thereby enhancing their effectiveness. The film’s improved resistance to external water molecule penetration suggested its potential as an alternative packaging solution for various food products.

Aims: The study aims to evaluate the physicochemical, antioxidant, and antibacterial properties of Gondhoraj (Citrus hystrix) essential oil (GPO) incorporated into a starch-based edible film (GF) for packaging chicken breast meat to enhance safety and shelf life. Study Design: Active packaging films were formulated with GPO concentrations of 0.2%, 0.4%, and 0.8% (v/v) in pre-film forming starch solution. Place of Study: Department of Food Technology, Guru Nanak Institute of Technology, Kolkata. Methodology: Films were created using the casting technique. Opacity and light barrier properties were measured via light absorption between 200 and 800 nm. Moisture content, antibacterial, and antioxidant properties were assessed. The coliform count in chicken meat packed with GF was evaluated. Results: GF demonstrated lower water solubility (0.068 ± 0.09% - 0.090 ± 0.00%) compared to the control starch film and greater opacity (3.150 ± 0.03 - 8.924 ± 0.09) with light absorption between 200 and 800 nm. Antioxidant activity, measured by DPPH and ABTS+ assays, was 70.36 ± 2.48% and 83.78 ± 0.54%, respectively. After refrigeration at 4°C ± 1 hour, the chicken sample with GF had the lowest coliform count (4.88 ± 0.06 CFU/g) compared to the uncoated sample. After 7 days of refrigerated storage, the moisture content noted was (91.18 ± 0.17). Conclusion: The shelf life study revealed no significant difference (p<0.05) in organoleptic qualities between coated and uncoated chicken samples. Thus, GF exhibits strong antibacterial and antioxidant properties, enhancing the nutritional quality and prolonging the shelf life of chicken meat during refrigeration.

Abstract This paper investigates the addition of lecithin‐emulsified black seed oil (BSO) nanoemulsions (LNEO) and whey protein isolate‐stabilized Pickering emulsions (WPEO) to soy protein isolate (SPI)‐based films and their effect on improving the shelf life of bread slices. The half‐life of antioxidant activity, water vapor permeability, biodegradability, density, color difference, and film thickness significantly increased (p < .05) when BSO was added. However, the incorporation of BSO significantly reduced the solubility, tensile strength, strain to break (except for WPEO), and transparency (p < .05) of the samples. The interaction between SPI film and BSO‐loaded nanocarriers, as well as the morphological properties of films, was evaluated using FT‐IR and FE‐SEM. SPI‐based films containing LNEO‐5% and WPEO‐5% were selected based on their mechanical and barrier properties. The effect of films on the shelf life of bread slices was investigated for 17 days of storage. LNEO samples obtained the most acceptable results in the bread in terms of sensory evaluation and color properties. According to the results, bread slices packed in SPI film containing LNEO‐5% showed no signs of mold growth until the 17th day of storage, whereas the sample packed in a low‐density polyethylene bag began to corrupt on the 6th day. This study highlights the potential of BSO‐loaded SPI films as a novel active packaging for the bakery industry.

Choux pasty is known as sus, which is defined as a cake that has a dry, hollow and light texture so that it can be filled with various variations. Tamban fish meat is less popular with the public because it has many spines, so it can be used as raw material for making choux pastry which is capable of containing quality, added product value and good nutritional content. Apart from that, it can produce products with a delicious taste. Aluminum foil type plastic packaging is one type of plastic that is widely used in making food because it is the best type of plastic which is able to prevent chemical reactions and has heat resistant properties. Aluminum foil type plastic packaging in the form of a standing pouch has excellent air and light barrier capabilities and has a locking clip. This method uses environmental conditions that can accelerate the reaction of decreasing product quality. The use of the Arrhenius model on dry products can predict the rate of chemical reactions resulting in damage or changes in product quality at various storage temperatures. My research used 3 different temperatures, namely, temperature 30, temperature 40 and temperature 50. The shelf life parameters used in my research are peroxide value, hedonic test, water content and total plate number. The data contained in the research carried out on day 0 is: Water content is the ratio between the weight of water contained in a product and the weight of dry ingredients. Water content can be used to determine the quality and shelf life of products and foam to determine humidity. The initial water content value on day 0 was 3.78.

The combined effect of several microbial control factors including gas barrier of containers, modified atmosphere packaging, food life extenders and storage temperature was discussed in order to determine the possibility for improving the shelf life for hamburger steak and deepfried chicken, representative ready-made dishes sold at convenience stores in Japan. Multiple measures including cold storage were effective in improving the shelf life of ready-made dishes. It was also suggested that storage tests for ready-made dishes should be conducted at 10℃, a practical temperature, to confirm the storable period, as well as at 15℃, an adequate abuse temperature, to confirm the effects of various microbial control factors. In the present study, the test group 4 (nitrogen + barrier containers + pH modifier) performed most favorably at both temperatures, indicating the efficacy of multiple means including "cold storage" in improving the shelf life (extending the consume-by date) of ready-made dishes. All strains isolated from the tested hamburger steak and deep-fried chicken were common food contaminant bacterial species.

Modified Atmosphere Packaging (MAP) has gained attention from commercial horticulturalists, in extending the shelf life of bulk and retail packaged fresh produce such as strawberries. Storing strawberries in an atmosphere with optimized gas composition containing carbon dioxide concentration from 15 to 30% and the oxygen concentration from 7.5 to 10% can provide an optimized condition to maintain quality and extend shelf life of strawberries at low temperatures. Therefore this study aimed to investigate the effect of active MAP, three different gas mixes namely: MAP1 (10 O2, 15% CO2, 75% N2); MAP2 (7.5 O2, 17.5% CO2, 75%.N2); MAP3 (30% CO2, 70%.N2) and Passive MAP as a control conventional packaging on changes in gas composition, total soluble solid, colour, electrolyte leakage and density of fresh strawberries during 15 days storage period at 4 °C and 99.9% RH. Strawberries packaged in commercial packaging PET (Polyethylene terephthalate) punnet and PET lidding with macro perforated, a mix of three 8 mm diameter hole with four 5 mm x 15 mm rectangular holes on PET lidding film under normal atmosphere was studied as a control sample. Freshly harvested strawberries were packaged in a PET punnet with PET/PE (Polyethylene terephthalate/Polyethylene) as lidding film using an automatic tray sealer. The packaged strawberries were stored at 4 °C. Storage studies revealed that significantly higher CO2 and negligible O2 concentration in MAP3 compared to the control packaging system. Greater electrolyte leakage was observed for the treatment with higher (30%) CO2 and commercial packaged sample with higher O2 concentration on 13th day of storage (P < 0.05). No significant difference in density value was observed for all the treatments. L* value showed a decreasing trend in strawberries stored in commercial package with higher O2 concentration for 13 days, while it was well maintained in the MAP2 and MAP1 treatments containing 7.5 and 10% O2 up to 15 days.

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No abstract available

ABSTRACT Quality and product losses during the postharvest storage of climacteric persimmon fruits pose significant challenges due to their short shelf life and limited marketing period. This study examined the effects of melatonin (1 mM) and modified atmosphere packaging (MAP) on preserving the quality, biochemical properties, and organic acid contents of persimmons, as well as extending their shelf life during storage at 0°C ± 0.5°C. The MAP resulted in the lowest weight loss, recording only 6.63%. The combination of melatonin and MAP provided the highest fruit firmness at 8.69 kg/cm2, along with a total antioxidant level of 12.40 μmol TE 100 g−1. Additionally, this treatment improved total phenolic content and most individual organic acids, except for fumaric acid, which was highest in the MAP treatment. The organic acid contents of the fruits varied during storage, depending on the specific acid. Malic acid was the predominant organic acid and was consistently better preserved by the treatments compared to the control. It is important to note that the reduction in malic acid was approximately 1.5 times less in the treated fruits than in the controls, while the decline of other organic acids was 3–4 times greater. In conclusion, both MAP and the combination of melatonin and MAP were effective methods for preserving the quality attributes and extending the shelf life of persimmon fruits.

The effects of modified atmosphere packaging (MAP) with different O2 and CO2 concentrations (M40: 40 % O2/60 % CO2 and M80: 80 % O2/20 % CO2) on the bacterial community, volatile organic compounds (VOCs), color, and shelf-life of porcine longissimus muscle (LM) were investigated during 14 days of storage at 4 °C. The results indicated that the LM samples from M40 treatment exhibited significantly (P < 0.05) lower a* and L* values, as well as higher shear force values, compared to the M80 treatment. Notably, the M40 treatment significantly (P < 0.05) inhibited bacterial growth, reduced lipid oxidation and protein degradation, delayed quality deterioration, and extended the shelf life of the LM by three days relative to the M80 treatment. Moreover, a total of 62 VOCs were identified during storage. Brochothrix thermosphacta, Pseudomonas lundensis, and Lactobacillus sakei were the most dominant species. Correlation between bacterial succession and VOCs revealed that Pseudomonas lundensis was positively related to four aldehydes (e.g., decyl aldehyde, benzaldehyde, trans,trans-2,4-nonadienal, and trans-2-dodecenal) and was predicted as specific spoilage organism.

This study was conducted to determine the effects of different pretreatment and modified atmosphere packaging applications on the quality of dried persimmons during storage. Peeled 'Hachiya' variety persimmon fruits; 1) Control (without pretreatment), 2) Hot water (HW) (10 sec immersion in 80°C water), 3) Ascorbic acid (AA) (10 sec immersion in 3% ascorbic acid), 4) Sodium metabisulfite (Following pretreatment with sodium metabisulfite (SMBS) (immersion in 3% Na2S2O5 for 1 min), the fruits were hung to dry. After the sun drying process is completed; Persimmon fruits; packaged as three different gas compositions: air, 70% N2 + 30% CO2 and 100% N2. Dried persimmon fruits were stored at 4±1°C and 55-65% relative humidity for 9 months, with measurements and analyzes performed on samples taken at the beginning of storage and at 3-month intervals during storage. It was determined that persimmon fruits dried by applying SMBS pretreatment had more limited color changes and browning during storage, sugaring was not observed, and retained higher levels of vitamin C, total phenol amount and antioxidant activity. The amount of sulfur dioxide in these products varied between 45.23 and 74.24 mgkg-1 during storage. No mold growth was observed in products packaged with N2 and N2+CO2 gas compositions during the storage period, they retained their color and had a higher total phenol content. The study results showed that packaging persimmon fruits dried with SMBS pretreatment with N2 and N2+CO2 gas compositions was the most successful treatment during 9 months of storage.

The study evaluated the application of a novel high-pressure microbial inactivation method combining dense carbon dioxide with modified atmosphere packaging on organic fresh-cut squash (Cucurbita moschata). Approximately 4 g or 32 g of squash was packed in plastic pouches filled with CO2 to test two different gas-to-product ratios and treated with the high-pressure method at previously optimized process conditions (45 °C, 6.0 MPa and 40 min). The products were then stored for 21 days at 4 °C and assessed for enzymatic activity, product quality, sugar content, bioaccessibility (polyphenols, DPPH antioxidant activity, and carotenoids), and sensory acceptance, with products packed in air and CO2 serving as controls. The high-pressure treatment effectively inactivated inoculated E. coli to undetectable levels (inactivation >3.63 ± 0.53 Log CFU/g) and reduced the activity of the browning-responsible enzymes up to 50 %. During the shelf life, treated samples exhibited significantly higher scavenging activity for DPPH, ABTS, OH, O2-, and NO compared to non-treated samples, with minor exceptions at a high gas-to-product ratio. Additionally, treated samples showed increased levels of glucose and fructose and a comparable or higher bioaccessibility of antioxidants with respect to the products packed in air or in CO2. Sensory evaluation indicated that the treatment enhanced color and smell appreciation among panelists, demonstrating the potential of this method to improve both safety and quality of fresh-cut squash.

Modified atmosphere packaging (MAP) constituted by 30:70 N2:CO2 was used to package fresh pasta prepared by a lab-scale process, with and without mixing semolina to a cricket flour. For comparison, pasta with and without insects was also prepared and packaging in regular air. Pasta quality was monitored during storage at 4 °C for 15 days. Mesophilic and psychrotrophic bacteria, Staphylococcus spp., coliforms, and moulds were assessed during storage. The values of headspace composition, pH, moisture content, and water activity (aw) were also checked during storage. The sensory quality of raw and cooked samples was assessed by a trained sensory panel. Considering all the above quality indexes, the shelf life was evaluated. The results indicated that MAP greatly controlled microbial and mould proliferation, having no difference between pasta with insects and without insects. The moisture content, the aw and the pH slightly changed during the two weeks of storage, but they appeared to be not very influenced by the packaging conditions. On the other hand, the sensory quality of both raw and cooked pasta was affected by the MAP adoption. When the gas mixture was substituted for the regular air, a better maintenance of sensory properties was found, regardless of whether the pasta was produced with or without insect flour. Findings of the current study can give a significant advance in knowledge of insect-based food, considering the very few pieces of information dealing with packaging of these products and their possible valid techniques to preserve quality.

No abstract available

Grapes were packaged by different Poly (L-lactic acid)-based packaging films (PLTL-PLEL) and stored at 5 °C for 35 days to investigate the effects of equilibrium modified atmosphere packaging on the quality of "Kyoho" grapes during storage. Changes in physiochemical quality, antioxidant content and senescence of grapes were studied. Furthermore, UPLC-Q-TOF-MS/MS was used to observe and identify key factors influencing the variation of grape anthocyanins under different atmosphere conditions. Alterations in gas components and enzyme activities significantly impacted anthocyanin levels, highlighting oxygen concentration as the primary influence on total anthocyanin levels. The PLTL-PLEL50 packaging resulted in an approximate 5.7% lower weight loss and increased soluble solids by approximately 14.4%, vitamin C, total phenols and flavonoids reaching 60.2 mg/100 g, 8.4 mg/100 g and 7.2 mg/100 g, respectively. This packaging also preserved higher anthocyanin levels, with malvidin-3-glucoside and peonidin-3-glucoside at 0.55 μg/mL and 1.62 μg/mL, respectively, on the 35th day of storage.

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We aimed to assay the effectiveness of vacuum or modified atmosphere packaging in preserving the organoleptic characteristics of already ripened slices of Stelvio Protected Designation of Origin cheese during 3 months of storage. A multi-omics panel, including metagenomic and metabolomic analyses, was implemented together with physicochemical and sensory analyses. Among the 177 volatiles identified, 30 out of the 50 potent odorants were found to be prevalent, regardless of packaging. Isovaleric acid showed the highest relative intensity in all samples. Caproic and caprylic acids always increased during storage, while metabolites such as dodecane and 2,3-butanediol always decreased. Slow proteolysis occurred during storage, but did not differentiate cheese samples. The type of packaging differentiated the microbiota and volatile profile, with modified atmosphere packaging keeping the volatilome more stable. Out of the 50 potent odorants, 9 were relevant to sample discrimination, with 8-nonen-2-one, 2-nonanone, and caproic acid being more abundant in stored samples.

To explore the changes in water status and protein characteristics of Tibetan pork (TP) under modified atmosphere packaging (MAP) with different oxygen concentrations compared to Duroc×Landrace×Yorkshire pork (DLY), the water holding capacity (WHC), water distribution, protein oxidation, and conformation of both types were determined. Results indicate that under MAP, TP pork and DLY pork exhibited higher water retention and lower protein oxidation compared to air packaging. However, with increased oxygen concentration in the MAP, protein oxidation intensified, leading to reduced WHC in the pork. Compared to DLY pork, TP pork in different packaging conditions maintained the integrity of protein secondary and tertiary structures, reducing protein cross-linking aggregation. The lower content of P3 in the two-dimensional relaxation spectra, shorter T1 and T2 relaxation times, and higher proton density suggest better water retention properties in Tibetan pork. These findings support the development of long-distance preservation and transportation technologies for TP pork.

Modified atmosphere packaging (MAP) is widely used to preserve fresh fruits. In the case of exporting products in bulk formats (2-5 kg), perforated MAP can help extend shelf life if appropriately configured to reach suitable gas levels. This study evaluated the configuration of a perforated MAP system for purple passion (Passiflora edulis Sims) fruits based on modeling and simulation of changes in gas levels within the package headspace and experimental data on the respiration and transpiration of the fruits. For this evaluation, perforation-mediated multilayer bags made of polyamide and low-density polyethylene were adjusted to preserve 2 kg of purple passion fruits. The number of perforations made in the bags was predefined by performing predictive calculations to reach favorable gas levels in the packaging headspace. Subsequently, storage tests were conducted at the laboratory level (6 and 17 ± 1°C) and then at the pilot level (6 ± 2 and 17 ± 3°C), obtaining steady molar fractions of O2 of 0.122-0.128 and CO2 of 0.098-0.100 and shelf life of 36 days for the fruits packaged at 6°C. Additionally, the accumulated weight loss of the fruits was monitored, obtaining values close to those previously modeled. The pre-configuration of the perforations resulted in suitable O2 and CO2 levels in the MAP, achieving up to 36 days of shelf life at 6°C and 24 days at 17°C. Likewise, moisture permeation through the bags resulted in low condensation with fruit weight losses of 4.8% at 6°C after 55 days in the pilot test. PRACTICAL APPLICATION: This study evaluated using perforated PA/LDPE multilayer bulk bags (2 kg) to preserve purple passion fruits. The package was preconfigured (with a predefined number of perforations necessary to achieve favorable levels of O2, CO2, and humidity) and was compared against a commercial factory-made perforated package. By performing predictive calculations to define a suitable number of perforations, it was possible to regulate the respiration and transpiration of the packaged fruit to increase its shelf life under controlled and real conditions. This approach can be extended to any bulk-packaged fruit, and it can help select, design, and develop breathable packages that prevent decay.

Abstract Pear (P. communis L.), which is a climacteric fruit species, has a very short storage and shelf life, and significant losses occur due to high metabolic activity and the fruit's respiration rate after harvest. Therefore, preventing or reducing post‐harvest quality losses in pear is one of the most basic problems awaiting solution. In this study, we planned for this purpose; the fruits of the Ankara pear cultivar treated with modified atmosphere packaging (MAP), putrescine (1 mM), and MAP + putrescine were stored for 120 days at 1°C and 90 ± 5% relative humidity. The quality analyses and measurements, such as weight loss, decay rate, fruit firmness, soluble solids content (SSC), titratable acidity (TA), total phenolic compounds, antioxidant capacity, organic acids, and specific phenolic compounds, were performed on the 30th, 60th, 90th, and 120th days. Weight loss and decay ratios were lower for putrescine and putrescine + MAP‐applied fruit. With these applications, the softening of the fruit was slowed down, and the increasing SSC in the fruit and the decreasing TA rates were lower, and thus the ripening of the fruit was delayed. Changes in individual phenolic content and organic acids were lower in MAP and putrescine‐applied fruit. The study revealed that MAP and putrescine applications in pear can be used effectively to maintain fruit quality after harvest.

High-pressure processing (HPP) is a non-thermal preservation technology that can be applied as a control measure to inactivate pathogens and spoilage microorganisms once RTE meat products are packaged in a convenient format. HPP efficacy highly depends on product characteristics, but the impact of the sodium-reduced formulations and the effect of packaging atmosphere are scarcely known. The aim of the present work was to assess the effect of standard and sodium-reduced formulations from two different brands (A, B) under different packaging (vacuum and modified atmosphere packaging (MAP)) on the HPP inactivation kinetics of Listeria monocytogenes and spoilage lactic acid bacteria in cooked ham. Slices of cooked ham with standard and sodium-reduced formulations were inoculated with L. monocytogenes CTC1034 and Latilactobacillus sakei CTC746 (slime producer), packaged in vacuum and MAP (CO2:N2, 20:80), and pressurized (400 MPa/0–15 min) after 1 h (vacuum, MAP) or 24 h (MAP-exposed). Parameters of HPP inactivation kinetics were estimated by fitting the Weibull model to log reduction data. Results showed that the efficacy of HPP in sodium-reduced cooked hams tended to decrease compared to standard formulations, being the difference statistically significant for L. sakei. For L. monocytogenes, a significant enhancing effect of MAP was observed when HPP was applied just after packaging (1 h, MAP) of cooked ham of brand A. In the case of L. sakei, the inactivation by HPP was only enhanced in MAP-exposed samples. Therefore, the use of HPP as a control measure must be applied through a product-oriented approach considering the type of packaging and the time period between packaging and HPP.

Abstract Muscadine grapes (Vitis rotundifolia Michx.) are delicate in nature with short shelf life. Postharvest technologies like modified atmosphere packaging (MAP) with reduced oxygen (O2) and elevated carbon dioxide (CO2) could increase the postharvest storage life with better quality. In the current experiment, physical and biochemical quality attributes of black and bronze cultivars of muscadine grapes ('Supreme' and 'Granny Val', respectively) were evaluated in active MAP. Fruit were packed in plastic trays, sealed with impermeable film, and CO2 was introduced into the package. The MAP was created by a rigid microperforated plastic patch coated with a proprietary semipermeable resin, which was applied over a hole in the tray; packages with the same size hole without a patch were the control. Fruit were stored at 4°C for 42 days (6 weeks). MAP resulted in significantly lower decay incidence and better retention of fruit firmness for up to 28 days of storage in both cultivars as well as reducing color changes in 'Supreme' fruit. Although MAP did not affect the biochemical quality of muscadine grapes, total antioxidants increased initially and then decreased during storage, irrespective of packaging treatments. A significant linear increase in total phenolic content was also found during storage, regardless of treatments applied. Overall, the results of the current study demonstrate that MAP can be an affective technology to increase storage duration of muscadines with better retention of physical quality, without affecting the biochemical attributes.

The present work was conducted to determine the effects of organic acids (1 and 2% of sodium lactate, 0.5% potassium sorbate, 0.5% sodium citrate, and 1% sodium acetate) combined with ambient air and modified atmosphere packaging (HiOx: 80:20:0/O2:CO2:N2; CO: 0.4:30:69.60/CO:CO2:N2) on the quality parameters and shelf-life of meatballs, and to evaluate the survival of Salmonella Typhimurium and Listeria monocytogenes in inoculated meatballs stored at 4°C for 15 d. Results indicated that the organic acid combinations delayed the microbial growth, and improved the shelf-life of meatballs. Lipid oxidation was retarded with organic acid treatments, and the meatballs in CO-MAP did not exceed the spoilage level during the storage period. A difference of 1 - 2 log and 2 - 3 log units of S. Typhimurium and L. monocytogenes counts were recorded between the untreated and organic acids treated meatballs, respectively, with effectiveness in HiOx and CO-MAP. Enhancement in colour and textural properties was detected in the meatballs treated with combined organic acids and 2% sodium lactate. Moreover, the overall acceptability of 2% sodium lactate treated meatballs was rated more palatable by the panellists at the end of the storage. In conclusion, organic acid treatments under modified atmosphere packaging can maintain the storage properties of meatballs without influencing the sensory characteristics during refrigerated storage.

This study aimed to evaluate the effects of modified atmosphere packaging on the shelf-life and quality characteristics of mantı (a meat-filled pasta product) stored in refrigerator conditions. In this direction, mantı, whose humidity value is reduced to 34% with the pre-drying process, were packaged with different gas mixtures (ambient air, 80% CO2 + 20% N2, 60% CO2 + 40% N2, 40% CO2 + 60% N2, 20% O2 + 40% CO2 + 40% N2) and kept in cold storage for 90 days. In this process, mantı samples were analysed regarding physico-chemical, microbiological, colour and sensory parameters. According to the findings, Escherichia coli, sulfide-reducing anaerobic bacteria and Salmonella spp. were not detected. While total aerobic mesophilic microorganism and mould yeast counts increased throughout storage, they were lowest in packages containing 80% CO2. The high count of microorganisms in the samples packaged with ambient air also showed parallelism with the lipid oxidation values, causing the products to remain below acceptable sensory levels starting from the 60th day of storage. In the modified atmosphere packaging application, the increased amount of carbon dioxide in the package ensured that the texture and flavour properties of the mantı were preserved close to the first day during their shelf life. As a result, the modified atmosphere packaging application preserved the quality characteristics of mantı for a long time, increased their stay in the aisle and allowed them to be acceptable to consumers. While the protective effect increased, especially with the increasing amount of CO2 in the gas composition, the product's sensory properties were also preserved during storage, and economic losses could be prevented.

SUMMARY Research background Some herbs provide functional properties to foods, especially their antibacterial and antioxidant properties. On the other hand, modified atmosphere packaging is being considered as an alternative to vacuum packaging to preserve the functional and sensory properties of foods. Since the shelf life of whey cheese is quite short, different packaging methods such as modified atmosphere packaging are favoured. Besides, the addition of herbs both gives flavour to the cheese and improves its functional properties. Experimental approach In the present study, oregano (Origanum onites) or rosemary (Rosmarinus officinalis) was added to probiotic whey cheese (lor) containing Lactobacillus acidophilus La-5 and Bifidobacterium lactis Bb-12 under modified atmosphere packaging (MAP) (80 % CO2 and 20 % N2) or vacuum packaging. The physicochemical, microbiological and sensory properties as well as antioxidant and proteolytic activities of the cheese samples were determined. Results and conclusions The addition of herbs did not negatively affect the viable counts of B. lactis and L. acidophilus, and the cheese samples contained at least 8 log CFU/g of both probiotic bacteria for 35 days. MAP improved the viability of B. lactis and L. acidophilus in cheese with rosemary during the first few weeks of storage compared to vacuum packaging. The addition of herbs significantly increased the total phenolic content and antioxidant activity under both MAP and vacuum. MAP improved the antioxidant activity of lor cheese with added herbs on days 14 and 28 more than vacuum packaging. Lor cheese with rosemary under MAP conditions showed the highest DPPH˙ (2,2,-diphenyl-1-picrylhydrazyl) scavenging activity and also the highest proteolytic activity throughout storage. The sample with rosemary under MAP had the highest taste and aroma scores throughout the entire storage period. Fortification with herb and MAP offers advantages in the production of whey cheese. The use of rosemary and modified atmosphere packaging makes it possible to achieve high viability of probiotic bacteria, total phenolic content, antioxidant activity and sensory acceptance in lor cheese. Novelty and scientific contribution This is the first study in which both different herbs and different packaging methods were applied to probiotic whey cheese (lor). The study shows that the functional properties of whey cheese can be improved by using different herbs under different packaging conditions. Among the analysed properties of the product, the improvement of the viability of probiotic bacteria is particularly valuable for human health. Thus, it contributes to the science of functional food and enables the use of these parameters in some other foods.

ABSTRACT In this study, rainbow trout patties (Oncorhynchus mykiss Walbaum, 1792) were treated under a modified atmosphere (MA) (60/40:CO2/N2) packed with microbial transglutaminase enzyme (MTGase) at varying concentrations (0.5% and 1%) and kept for a full day at 2°C ± 2°C. Denser and more complex intermolecular cross‐linking formations between peptides and gel network structures were observed in the first and last scanning electron microscope images of MTGase‐containing groups. MTGase increased the springiness, hardness, shear force, and work‐of‐shear parameters during the storage period in uncooked and cooked patties compared to the control group. The protein, energy, moisture, and amino acid contents were maintained in the MTGase‐containing groups, but using MTGase at higher concentrations was ineffective. Microbiological analyses have shown that MTGase is partially effective on microbial fauna, and the most significant inhibitory effect was determined on total mesophilic aerobic bacteria (TMAB). In all groups, the total amounts of saturated, monosaturated, and polyunsaturated fatty acids remained unchanged on both production and expiration days (p > 0.05). After mixing the burger patty additives into the ground meat, the amounts of sodium, calcium, potassium, and magnesium increased in all groups (p < 0.05); however, a decrease in calcium was observed in the MTGase‐containing groups (p < 0.05) compared to the control group. The higher proportion of the MTGase‐contained group did not exhibit significant differences compared to the lower proportion of the MTGase‐contained group, except for textural characteristics and the TMAB inhibition effect.

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This research focuses on the effectiveness of electrolyzed water (50 and 100 ppm for 3 min), ultrasonication (80 W for 3 min), and their combinations on fresh strawberries, which are then packaged using microperforated film to enhance their storage stability. The gas composition in the headspace, pH, soluble solids, color (L*, a*, b*, and ΔE* values), anthocyanins, total phenolics, and texture profile was evaluated for the 35 days of storage at +4 °C. The lowest weight loss was measured at about 100 ppm electrolyzed water (EW; 0.47%), and the highest one was in the control group (0.57%) after storage. At the end of the storage, O2 in the headspace decreased from 20.90% to 10.50–8.10% and CO2 was accumulated from 0.03% to 16.4–14.34%. The results showed that soluble solids decreased (9.95 to 8.48–7.85 °Bx) and pH values increased (3.34 to 3.79–3.91) during storage. At the end of the storage, the total phenolics in the control group decreased by the most during storage (from 1209.09 ppm to 808.00 ppm), whereas the 50 ppm EW group had the highest (931.66 ppm). Further, the significantly highest anthocyanin amount was found to be 143.86 ppm in the 100 ppm EW group at the end of 28 days of storage. The EW can significantly delay the degradation of anthocyanin over the storage period. The sonication at 100 ppm EW damages strawberry tissues, reducing their hardness. The lowest decay rate was found in fruits treated with 100 ppm EW (41.67%), followed by 50 ppm EW (58.33%), compared to the control (75.00%). This study reveals that applications of the 50 ppm EW and also 50 pm EW combined with ultrasonication have great potential in the extending storage stability of the fresh strawberries.

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This study aimed to quickly assess lamb meat freshness using smartphones under various modified atmosphere packaging and storage times (0–10 days). Lamb meat images were collected across different periods and packaging types (50% O2 + 40% CO2 + 10% N2; 70% O2 + 20% CO2 + 10% N2; air). Key color features were extracted, and significant differences in five color features were identified. Three distinct color feature combinations were chosen for models: support vector regression (SVR), genetic algorithm‐back propagation (GA‐BP) neural network, and convolutional neural network (CNN). Results showed SVR models with varied color feature inputs outperformed BP and CNN models. The SVR model with 12 input features yielded the best results, enabling effective spoilage level analysis of lamb meat under different storage times. This work establishes a foundation for future smartphone app development, utilizing Raspberry Pi hardware to evaluate lamb meat freshness under diverse storage conditions.This study introduces a cell phone‐based method to rapidly determine lamb spoilage in air conditioning packages during different storage times. Using cell phone images, we collected data on lamb samples stored for 0–10 days under three packaging conditions. We extracted significant color features and selected three combinations as inputs for prediction models: SVR, GA‐BP neural network, and CNN. The SVR model with 12 feature values demonstrated the best performance. This research lays the foundation for a cell phone application based on Raspberry Pi hardware, enabling users to assess lamb freshness in various storage conditions. The potential benefits include efficient quality control in the food industry, increased consumer confidence, and improved preservation of lamb products through optimized storage and packaging. Overall, this study contributes to food quality evaluation and provides practical applications for professionals and consumers.

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In this study, we successfully developed a screen-printed pH-responsive intelligent label using low molecular weight chitosan grafted with phenol red (LCPR) as a colorant for screen printing ink. The LCPR was synthesized via a Mannich reaction, and its successful grafting was confirmed through FT-IR, UV-vis, and NMR spectroscopy. The LCPR exhibited lower crystallinity and thermal stability compared to low molecular weight chitosan (LC) and demonstrated zwitterionic behavior. To create intelligent labels, the LCPR-based ink was efficiently printed on cotton substrates with high resolution. The label exhibited remarkable sensitivity to buffer pH solutions and ammonia gas, leading to distinctive color changes from orange to red to purple. Additionally, the label showed excellent reversibility, storage stability, and leaching resistance to different food simulant solutions. The label was utilized to monitor shrimp freshness, successfully detecting a noticeable color shift upon spoilage. These findings highlight the significant potential of the LCPR-based label as an intelligent food packaging solution, offering pH-responsiveness and color stability for qualitative freshness detection of protein-rich food.

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Currently, packaging solutions are often chosen using a trial-and-error approach, by testing different materials that may be suitable for the product, often based on performance values measured under standard environmental conditions and on flat materials, sometimes differing from the performance in real conditions, e.g. fluctuating temperature, and after packaging converting. This can lead to sub-optimal solutions regarding food protection, with unnecessary costs and environmental impact. The purpose of this study was to show the efficiency of a food requirement-driven approach to select appropriate packaging, illustrated on strawberries packed in coated cardboard packaging, and the importance of considering the environmental conditions and converting steps. Therefore, optimal packaging O2, CO2 and water vapor transmission rates were calculated for strawberries. These optimal specifications allowed to select suitable tray material structures among polyvinyl alcohol-coated cardboards and a commercial cellulosic material for the lid, based on properties of flat materials under standard measurement conditions (50 % relative humidity (RH) and 23 °C). Then, flat materials were characterized under close to real environmental conditions (higher RH and different temperatures), and after converting (creasing, folding and sealing). Simulations of the packaging internal gas composition and of strawberries' water loss over time when packed in these materials were performed. Results showed no more modified atmosphere when considering the packaging performance at 5 °C and 100 % RH or after converting. Furthermore, increased water losses were predicted when considering packaging performance under high RH. This highlights the uppermost importance of considering real storage conditions and converting steps in the food requirement-driven packaging design.

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Advances in food monitoring benefit tremendously from the naked-eye observation and device-miniaturization of colorimetric and fluorometric methods. Intelligent food packaging, containing a built-in sensor inside food bags, is capable of real-time monitoring of food quality by visibly discernible out-put signals, which effectively ensures food safety. We synthesized a donor-π-acceptor (D-π-A) compound DPABA, and disclosed its fluorescence response to amines. According to quantum chemical calculations, DPABA is apt to D-A coupling in aggregated state, causing the formation of exciplex/excimer together with intermolecular charge/energy transfer to the disadvantage of light emission; while the evasion of amine vapors would decouple the intermolecular D-A interactions to induce stronger emission with shorter wavelength. Utilizing the amine vapor generated by fish, DPABA can serve as an indicator for freshness monitoring. To create an intelligent food package, the compound was made into cellulose film, which was further cut into smart labels to be encapsulated into food bags. The as-prepared smart label exhibits red color under ambient light and glows weak red emission under UV light, while it turns into faint yellow color in response to putrid fish, and its emission changes to bright cyan. The output signals can be accurately recorded by instrument, and detected by naked eye, suggesting high signal contrast. In addition, the smart label exhibits different changing scope in response to different degree of freshness, showing high potential for in-field detection.

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The application of conventional plastic food packaging has skyrocketed over the last couple of decades, necessitating a shift towards biodegradable options for the continued sustainability of food systems. The researchers look into putative solutions for bio-polimer food packaging using biological, biotechnological and computer science-oriented methods. The use of certain natural bio-polymers such as cellulose, chitosan or starches offer some form of package, which is environmentally friendly as it enhances food and safety while also serving as a barrier to microbial invasion. Innovations in biotechnology, such as the microbial synthesis of polyhydroxyalkanoates (PHA) and the synthesis of polylactic acid (PLA), improve the industrial applicability and the functional characteristics of the biodegradable food packaging. Strategies using informatics like artificial intelligence for material and design optimization, and block-chain technology for supply chain tracking further enhance the practicality of maybe sustainable packaging. The ramifications of the biodegradable food package go beyond the benefits to the environment; they range from enhanced food safety, decreased leaching of harmful substances, to prolonging shelf-life of the goods. No single solution exists for managing the costs, performances, and practical industrial requirements, which calls for more active policies and cooperative scientific research. The researchers encourage different domains of innovation to collaborate to complete the outlined objectives directed toward shaping the food systems and the environment.

Background: the activity is carried out with the aim of introducing and training the Balingka village community regarding the design of android-based packaging labels that are suitable for the type of food, so that later they will be able to contribute to increasing the selling power of the product. Method: The packaging label design technique was explained orally by the team of the faculty of agricultural technology, Andalas University to the Balingka village community group while being practiced directly using their respective cellphones. Conclusion: the information conveyed can be implemented by community groups and they are very enthusiastic in the practice of packaging design through cellphones (android-based). Community groups have been able to produce attractive packaging label designs that comply with labeling regulations.   Keywords: introduction, technique, packaging, label, design

This study evaluates four open-source Optical Character Recognition (OCR) systems which are Tesseract, EasyOCR, PaddleOCR, and TrOCR on real world food packaging images. The aim is to assess their ability to extract ingredient lists and nutrition facts panels. Accurate OCR for packaging is important for compliance and nutrition monitoring but is challenging due to multilingual text, dense layouts, varied fonts, glare, and curved surfaces. A dataset of 231 products (1,628 images) was processed by all four models to assess speed and coverage, and a ground truth subset of 113 images (60 products) was created for accuracy evaluation. Metrics include Character Error Rate (CER), Word Error Rate (WER), BLEU, ROUGE-L, F1, coverage, and execution time. On the ground truth subset, Tesseract achieved the lowest CER (0.912) and the highest BLEU (0.245). EasyOCR provided a good balance between accuracy and multilingual support. PaddleOCR achieved near complete coverage but was slower because it ran on CPU only due to GPU incompatibility, and TrOCR produced the weakest results despite GPU acceleration. These results provide a packaging-specific benchmark, establish a baseline, and highlight directions for layout-aware methods and text localization.

Buckwheat, a dicotyledonous pseudocereal from the Polygonaceae family, has emerged as a crop of scientific and industrial interest due to its exceptional phytochemical profile, adaptability to different environments, and minimal agronomic input requirements. This paper aims to highlight the proximate composition (carbohydrates, protein, dietary fiber, lipids, starch, vitamins, and minerals) of the buckwheat principal species, Fagopyrum esculentum Moench (common buckwheat) and Fagopyrum tataricum (L.) Gaertn (Tartary buckwheat). Other bioactive compounds, including flavonoids (e.g., rutin, quercetin), phenolic acids, and anthocyanins, were emphasized, together with their influence on human health. These constituents confer a broad range of biological activities such as anti-inflammatory, antimicrobial, antidiabetic, antihypertensive, and hypoglycemic effects. Moreover, buckwheat is inherently gluten-free, making it a valuable alternative in formulations targeting gluten-sensitive populations. Finally, the review addresses the possibility of using starch buckwheat as a raw material in starch-based films. Further research is needed to elucidate the potential of buckwheat starch as a viable material for the development of biodegradable food packaging films.

Biodegradable packaging offers an affordable and sustainable solution to global pollution, particularly in developing countries with limited recycling infrastructure. Starch is well suited to develop biodegradable packages for foods due to its wide availability and simple, low-tech production process. Although the development of starch-based packaging is well documented, most studies focus on the laboratory stages of formulation and plasticization, leaving gaps in understanding key phases such as raw material conditioning, industrial-scale molding, post-production processes, and storage. This work evaluates the value chain of starch-based packaging in developing countries. It addresses the challenges, equipment, and process conditions at each stage, highlighting the critical role of moisture resistance in the final product’s functionality. A particular focus is placed on replacing single-use plastic packaging, which dominates food industries in regions with agricultural economies and rich biodiversity. A comprehensive analysis of starch-based packaging production, with a detailed understanding of each stage and the overall process, should contribute to the development of more sustainable and scalable solutions, particularly for the replacement of single-use packages, helping to protect vulnerable biodiverse regions from the growing impact of plastic waste.

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In response to the increasing supply and demand in the food industry, automated food packaging has emerged as a substitute for the manual labor that was previously required. The surge in automation is evident, with robotics playing a pivotal role in tasks ranging from sorting and packaging to labeling, and notably, pick-and-place operations which is the specific focus of this study. Leveraging robots for these tasks not only improves precision and speed but also takes packaging hygiene into account, resulting in a substantial cost reduction and heightened efficiency. Delta Parallel Robots are among the robotic systems well-suited for high-speed pick-and-place tasks. In this experimental study, the focus is on packaging several scattered chocolates, where both the container box and the chocolates will be randomly positioned and oriented. This is achieved by employing a Delta Parallel Robot paired with a two-fingered gripper, designed to incur minimal damage to the product when compared to other types of end-effectors. The positioning of the box and products will be determined through a classical image processing approach, specifically Edge Detection and Hough Transform, implemented using the OpenCV Python library. Following identification, the objects are localized through camera-robot calibration, and the resulting coordinates are transmitted to the robot as target points. Extensive testing has demonstrated that this study, employing visual perception for pick-and-place tasks, achieved a success rate of 82%. This study showcases the potential of automating packaging tasks in the food industry through the integration of robotic systems and artificial intelligence. The approach proves effective across diverse tasks, encompassing the packaging of variously shaped food items and drugs, applicable across different industries.

Purpose: This study aimed to investigate the impact of food packaging materials on the shelf-life and quality of packaged food products. Methodology: The study adopted a desktop research methodology. Desk research refers to secondary data or that which can be collected without fieldwork. Desk research is basically involved in collecting data from existing resources hence it is often considered a low cost technique as compared to field research, as the main cost is involved in executive’s time, telephone charges and directories. Thus, the study relied on already published studies, reports and statistics. This secondary data was easily accessed through the online journals and library. Findings: The findings reveal that there exists a contextual and methodological gap relating to food packaging materials on the shelf-life and quality of packaged food products. Preliminary empirical review revealed that the choice of packaging material significantly influenced the preservation and quality of food items. Various studies demonstrated that different materials, such as plastics, biodegradable polymers, and paper-based materials, offered distinct advantages depending on the specific food product. While plastics provided excellent barrier properties, concerns over environmental sustainability led to increasing interest in alternative materials. The study emphasized the importance of balancing functional requirements with environmental considerations and highlighted the need for ongoing research and innovation in developing sustainable packaging solutions. Overall, the findings underscored the importance of interdisciplinary collaboration to ensure the safety, freshness, and sustainability of packaged food products. Unique Contribution to Theory, Practice and Policy: The Diffusion theory, Life Cycle Assessment (LCA) and Conservation of Resources theory may be used to anchor future studies on food packaging materials on the shelf-life and quality of packaged food products. The study provided several recommendations that contributed to theory, practice, and policy in the field of food packaging. It recommended further exploration into theoretical frameworks surrounding consumer behavior and perception, as well as the adoption of a holistic approach to packaging design and optimization. Additionally, the study advocated for the development of evidence-based guidelines and regulations, implementation of supply chain traceability initiatives, and labeling regulations to enhance consumer trust and encourage the use of sustainable packaging materials. These recommendations aimed to foster innovation, transparency, and accountability throughout the food packaging value chain to ensure the safety, quality, and sustainability of packaged food products.

An on-package colorimetric label was fabricated using Hibiscus sabdariffa L. anthocyanin as a freshness indicator because its color depends on pH. The anthocyanins were embedded within a chitosan matrix. The colorimetric labels were applied to estimate the spoilage of fish food during storage at 25 °C for 3 days. According to scanning electron microscopy results, the inclusion of the anthocyanins in chitosan matrix resulted in formation dense and uniform film. The chitosan colorimetric labels had acceptable thicknesses (78–85 µm), moisture contents (14–16%), swelling indices (84–102%), water vapor permeabilities (3.0–3.2 × 10−11 g m/m2 s Pa), tensile strengths (11.3–12.3 MPa), and elongation at breaks (14–39%). It is noteworthy that the label can distinguish fish spoilage by color turn from light brown (fresh) to grayish (spoiled) by the naked-eye, due to alterations in the pH content and formation of volatile basic nitrogen during storage. Our results indicate that all-natural color labels can be an effective method to monitor the fish spoilage during storage, which may improve food quality and sustainability.

The goals of the present work were to achieve maximum extraction efficiency from Citrus sinensis peel and effective utilization of its bioactive compounds. This work focused on studying the physicochemical characteristics and yield percentage of citrus essential oil (CEO) extracted from citrus peels at different extraction times, extraction temperatures, solid–liquid ratios, and solvent combinations, and the data of yield percentage was subjected to find the best kinetic model for better yield. C. sinensis peel powder was subjected to Soxhlet extraction of essential oil at varied solid:liquid ratios (1/2, 1/4, 1/6, 1/8, and 1/10), time intervals in minutes (120, 150, 180, 210, 240, 270, and 280), temperatures (50, 60, 70, 80, 90, and 100°C), and solvents (n‐hexane, petroleum ether, chloroform, methanol, and water) to characterize their impact on yield percentage. The essential oil extraction kinetics were assessed using the experimental data and two different kinetic models (zero‐order and first‐order kinetic model). The bioactive compounds were assessed using GC–MS, as well. Amongst the other solvents, maximum extraction yield was observed at 90°C for 270 min using n‐hexane. GC–MS results showed that d‐limonene was the predominant compound constituting 41.41%. A good agreement between applied kinetic models and experimental data was demonstrated by the first‐order model (R2 = .9830) and the zero‐order kinetic model (R2 = .9719). Thus, the effective conditions for maximum extraction yield of CEO peels were optimized and the extracted CEO can be used in food packaging applications for shelf‐life extension.Effective food waste management is vital for promoting sustainable resource usage, reducing environmental impact, saving money and energy, addressing global hunger, and upholding ethical and social responsibilities. It is important to minimize food waste throughout the entire food supply chain. Citrus peels are the by‐products of the citrus fruit processing industry and households which contribute to organic waste and its management is an important consideration for environmental sustainability. Thus, this study aims to manage these wastes by extracting essential oil from them and optimizing their process. The role of Citrus sinensis essential oil in the food industry includes natural flavoring with a consistent flavor profile, versatility in culinary applications, provides a natural and clean label, and are cost‐effective. Also, the universally recognized and enjoyed flavor of C. sinensis makes its essential oil a popular choice for products with broad consumer appeal. However, it is essential to follow regulatory guidelines for food‐grade essential oils and adhere to recommended usage levels. The results of this study have practical implications for improving yield, quality, efficiency, and sustainability of the extracted essential oil in the food industry. The optimized data can positively impact various aspects of food production, by enhancing flavor profiles, reducing the processing time and costs, and thus facilitating scale‐up potential. In addition, proper storage conditions should be maintained to ensure the stability and quality of the extracted essential oil over time.

To promote a circular economy, the use of agricultural by-products as food packaging material has steadily increased. However, designing food packaging films that meet consumers’ preferences and requirements is still a challenge. In this work, cellulose extracted from coffee silverskin (a by-product of coffee roasting) and chitosan were combined with different natural pigments (curcumin, phycocyanin, and lycopene) to generate a variety of composite films with different colors for food packaging. The physicochemical and sensory properties of the films were evaluated. The cellulose/chitosan film showed favorable mechanical properties and water sensitivity. Addition of natural pigments resulted in different film colors, and significantly affected the optical properties and improved the UV-barrier, swelling degree, and water vapor permeability (WVP), but there were also slight decreases in the mechanical properties. The various colored films can influence the perceived features and evoke different emotions from consumers, resulting in films receiving different attraction and liking scores. This work provides a comprehensive evaluation strategy for coffee silverskin cellulose-based composite films with incorporated pigments, and a new perspective on the consideration of the hedonic ratings of consumers regarding bio-based films when designing food packaging.

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The indicators of food products quality are assessed by ingredients and packaging. This community partnership program activity aims to train parents of students at PKBM An-Nur East Jakarta to be able to read and understand the contents of food packaging labels such as nutritional information, production codes, expiration dates, halal logos, composition, and food packaging codes that are useful for parents of students in preparing their children's nutritional needs. This program began with the provision of a pre-test, education using lecture techniques to 50 participants (parents and teachers), filling out a post-test, and evaluating activities. There was an increase in the average post-test score (87) compared to the pre-test score (61). Lecture techniques and providing realistic examples effectively increased parents' understanding of food safety and reading nutrition labels at PKBM An-Nur Jakarta.

The adverse effects of polyethylene packaging waste on environmental pollution have driven academia to explore biodegradable active packaging (AP) solutions. In the present study, hybrid electrospun nanofiber (HENF) AP was produced using 30% gelatin (GE) combined with 1%, 2%, and 3% green tea extract powder (GTEP), termed HGGTNF. HENF was applied to Hanwoo beef as an AP to assess physicochemical, textural, microbiological, and sensory qualities in comparison to traditional polyethylene packing (PEP). The findings illustrate that the HGGTNF group maintained a significantly (p < 0.05) stable pH (5.71 ± 0.02–5.78 ± 0.01), lower drip loss (DL) (1.15% ± 0.00 to 1.20 ± 0.02%), and cooking loss (CL) (18.13 ± 0.03% to 19.91 ± 0.01%) compared to PEP (pH = 5.66 ± 0.02, DL = 1.21 ± 0.01%, CL = 20.26 ± 0.03%). Moreover, HGGTNF improved oxidative stability, especially at elevated doses (2% and 3%). In HGGTNF groups, there was a decreasing (p < 0.05) trend in thiobarbituric acid reactive substances (TBARS) (0.23 ± 0.01 to 0.26 ± 0.01 mg-MDA/kg), compared to the PEP group (0.29 ± 0.01 mg-MDA/kg). Oxidative stability improved the fatty acid profile, preserved color intensity (Chroma), and inhibited discoloration (h°) in HGGTNF (2% & 3%) compared to PEP. Furthermore, HGGTNF groups had stable meat tenderness and better chewiness than PEP. Stabilization of tenderness was due to diminished cathepsin activity (5822.80 ± 20.16 and 6009.80 ± 3.90 U/mg protein in the HGGTNF 2% and 3% groups, respectively). The HGGTNF 3% sample exhibited a decrease in total coliform counts (TCC) (0.74 ± 0.04 log CFU/g), total viable counts (TVC) (1.38 ± 0.05 log CFU/g), and total yeast and mold count (TYMC) (1.59 ± 0.06 log CFU/g) compared to other groups, indicating efficient antimicrobial efficacy. An increasing (p < 0.05) trend was observed in umami and richness taste traits for the HGGTNF 3% treated sample. The above findings underscore the potential applicability of HGGTNF as AP to enhance beef shelf life and meat quality attributes.

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Food safety is a global concern due to the risk posed by microbial pathogens, toxins and food deterioration. Hence, materials with antibacterial and antioxidant properties have been widely studied for their packaging application to ensure food safety. The current study has been designed to fabricate the chitosan/starch-based film with cinnamon essential oil (CEO) and cellulose nanofibers for active packaging. The nanocomposite films developed in this study were characterized by using UV-Vis Spectroscopy, Fourier Transform Infrared Spectroscopy (FTIR), Thermogravimetric analysis (TGA), Scanning Electron Microscopy (SEM), and Gas Chromatography-Mass Spectroscopy (GC-MS). The biodegradability, hydrodynamic, mechanical, antioxidant and antibacterial properties of the films were also evaluated. From the results, the addition of CEO and cellulose nanofibers was found to enhance the antimicrobial and material properties of the film. FE-SEM analysis has also revealed a rough and porous surface morphology for the developed nanocomposite film. FT-IR analysis further demonstrated the molecular interactions among the various components used for the preparation of the film. The film has also been shown to have antibacterial activity against Staphylococcus aureus and Escherichia coli. Furthermore, the film was found to reduce the bacterial load of the stored beef meat when used as a packaging material. The study hence provides valuable insights into the development of chitosan/starch-based films incorporated with CEO and cellulose nanofibers for active food packaging applications. This is due to its excellent antimicrobial and physicochemical properties. Hence, the nanocomposite film developed in the study can be considered to have promising applications in the food packaging industry.

The unstable structure of Pickering emulsion caused the fast release of active substance from active packaging and failure food preservation. Herein, a novel in-situ condensation strategy was proposed to construct sustained released chitosan (CS)-based active packaging film, in which the soybean separation protein (SPI)-carboxymethyl cellulose (CMC) emulsion (SCCE) containing tea tree essential oil (TTO) was physically incorporated into CS matrix. Originating from the strong electrostatic interaction of negatively charged SPI-CMC emulsion and positively charged CS matrix, a robust shell was in-situ formed on the outermost layer and served as armor to boost the structural stability of emulsion. The optimized SCCE3 has a homogeneous texture even after long-term storage (14 day) and under extreme conditions (high and low temperature, strong acid and alkali environment). The lifespan of packaged pork can be effectively extended at least 6 days. Our findings provided a new perspective for structurally robust and sustained-release food packaging films.

This paper prepared a new kind of carbon dots-polyvinyl alcohol-carboxymethyl cellulose composite film with antibacterial properties. Carbon dots and citric acid were used as cross-linking agents, and polyvinyl alcohol and carboxymethyl cellulose were used as matrices respectively. The mechanical properties, UV shielding performance, thermal stability, antioxidant capability, and antibacterial activities of the carbon dots-polyvinyl alcohol-carboxymethyl cellulose composite film were researched. The prepared carbon dots-polyvinyl alcohol-carboxymethyl cellulose composite film was applied in the strawberry freshness preservation test. And test results indicated that the carbon dots-polyvinyl alcohol-carboxymethyl cellulose composite film could prevent rotting and extend the shelf life of strawberries. This carbon dots-polyvinyl alcohol-carboxymethyl cellulose composite film could be applied in the food active packaging field.

Microbial growth and reproduction, facilitated by the high moisture content and nutrient density of pork, are the primary contributors to its spoilage. This not only leads to significant food waste but also poses serious risks to public health. To mitigate these issues, a coaxial emulsion electrospun nanofiber film was developed, utilizing chitosan (CS) as the shell and a polyvinyl alcohol (PVA)/oregano essential oil (OEO) emulsion as the core. A comprehensive evaluation of the structural and functional properties of the CP/PCO nanofiber film was conducted. Furthermore, the film was integrated with modified atmosphere packaging (MAP) to assess its efficacy in pork preservation. Results confirmed the successful fabrication of a smooth, irregular, three-layered nanofiber film. Characterization revealed excellent thermal and water stability, along with favorable water vapor permeability. In the release assay, the film exhibited a sustained release of active components for up to 10 days. Antibacterial testing demonstrated marked inhibitory activity against both E. coli and S. aureus. Additionally, a 5-day antioxidant assay confirmed the film's prolonged antioxidative functionality. Notably, both antibacterial and antioxidant activities were positively correlated with the concentration of incorporated OEO. In practical application, the CP/PCO nanofiber film effectively extended pork shelf life by 3 to 6 days under MAP conditions, significantly reducing spoilage and enhancing the overall quality and safety of the meat. These findings underscore the film's strong potential as an active packaging material for meat preservation.

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Buffalo meat is naturally perishable, making it susceptible to spoilage due to its high moisture content and vulnerability to microbial contamination. Edible coatings have attracted attention as a packaging method that can prolong the shelf life of meat. The study aimed to examine the impact of a combination of Lepidium sativum mucilage (LS) coating and propolis extract (PE) on prolonging the shelf life of buffalo meat. The chemical characteristics (chemical compounds, total phenol content (TPC), total flavonoid content (TFC), antioxidant activity, and cytotoxicity) and antimicrobial activity of the PE (disk diffusion agar, well diffusion agar, minimum inhibitory concentration, and minimum bactericidal concentration) were investigated. The effect of the PE on the cell wall of pathogenic bacteria was examined using a scanning electron microscope. Biological properties of LS (TPC, TFC, antioxidant activity and antimicrobial effect (pour plate method)) was investigated. Different concentrations of PE (0, 0.5, 1.5, and 2.5%) were added to the coating mixture containing LS, and their effects on extending the shelf life of buffalo meat samples stored at 4°C for 9 days were assessed. The PE included gallic acid, benzoic acid, syringic acid, 4–3 dimethoxy cinnamic acid, p-coumaric acid, myricetin, caffeic acid, luteolin, chlorogenic acid, and apigenin. The PE was determined to have a TPC of 36.67 ± 0.57 mg GAE/g and a TFC of 48.02 ± 0.65 mg QE/g. The extract’s radical scavenging activity ranged from 0 to 76.22% for DPPH radicals and from 0 to 50.31% for ABTS radicals. The viability of C115 HeLa cell was observed to be 94.14 μg/mL. The PE and LS, exhibited strong antimicrobial properties against pathogenic bacteria. The LS was determined to have a TPC of 15.23 ± 0.43 mg GAE/g and a TFC of 11.51± 0.61 mg QE/g. The LS was determined to have a DPPH of 429.65 ± 1.28 μg/mL and a ABTS of 403.59 ± 1.46 μg/mL. The microbiological analysis revealed that the LS+2.5%PE treatment was the most effective in inhibiting the growth of total viable count (6.23 vs. 8.00 log CFU/g), psychrotrophic bacteria count (3.71 vs. 4.73 log CFU/g), coliforms count (2.78 vs. 3.70 log CFU/g), and fungi count (2.39 vs. 3.93 log CFU/g) compared to the control sample. The addition of PE to the edible coating also demonstrated a concentration-dependent effect on preserving the moisture, pH, color, and hardness of the buffalo meat. Sensory evaluation results suggested that incorporating PE into the edible coating extended the shelf life of buffalo meat by three days. In the second stage of this paper, this investigation employed two distinct forecasting methodologies: the Radial Basis Function (RBF) and the Support Vector Machine (SVM), to predict a range of quality indicators for coated meat products. Upon comparison, the RBF model exhibited a higher level of accuracy, showcasing its exceptional capacity to closely match the experimental outcomes. Therefore, this type of food coating, renowned for its strong antimicrobial properties, has the potential to effectively package and preserve perishable and delicate food items, such as meat.

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In this research, active packaging which was made of all-natural component hydrogels from nanocellulose composited with silver nanoparticles at various concentrations (AgH) was studied. The concentration of silver nanoparticles ranged from 0.0078 to 0.0624 phr. AgH was characterized in terms of basic properties, functional properties, and packaging applications. Biocompatibility testing with the Caco-2 cell line showed that higher concentrations of silver (higher than 0.0312 phr) provided a lower cell viability rate (lower than 70% cell viability). Here, 0.0156 phr of silver nanoparticle concentration was the maximum loading that is safe for the target cell (82% cell viability) and was thus selected for use as active packaging. The antimicrobial activity showed that AgH at all concentrations inhibited both Gram bacteria up to 99.99%. Total volatile basic nitrogen compound testing showed that chicken meat preserved by AgH had the lowest values, indicating that AgH can prolong the shelf life in freshness level 1 (15% TVB-N) for 6.2 days compared to 3.9 and 4.1 days of blank and neat cellulose hydrogel. In addition, all AgH were gradually degraded over time and eventually disappeared within 15–30 days in organic soil.

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White cheese is an inseparable part of the Persian breakfast table. However, it has limited shelf life owing to microbial growth and chemical changes. Application of active packaging incorporated with essential oils is an innovative technique to retain quality and extend shelf life of foods. In this study, the effect of chitosan (Ch 1 and 2%) film containing rosemary extract (RE 0.5 and 1%) was studied on the shelf life of white cheese at 4°C for 45 days. The physicochemical evaluation showed that all treated cheeses had higher pH, moisture, and fat content, but acidity and hardness in treated cheeses were lower than the nontreated ones. During storage, pH, moisture, and fat content decreased and acidity and hardness increased. At the end of the storage, the highest acidity (1.79 g lactic acid) and hardness (3.5 N) and the lowest pH (4.1) were observed in the control sample, and the highest moisture (53.92%) and fat (21.84%) content was observed in E2C2 treatment (1% extract + 2% chitosan). The active packaging of cheese caused a significant decrease in the total count of bacteria, coliforms, lactic acid bacteria, mold, and yeast. The population of microorganisms in the control sample increased significantly during storage (p < 0.05). The treated cheeses had acceptable sensory properties. The most effective treatment for maintaining the physicochemical properties and retarding the growth of microorganisms in cheese was the E2C2 sample. Therefore, it can be used in active packaging systems of cheese.

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New technologies for active food packaging that can protect and interact with the food, increasing its shelf life are currently being developed. Essential oils are active compounds that, in addition to providing antibacterial protection, can improve the functional and mechanical properties of films. This research aimed to evaluate the influence of orange (Citrus sinensis L.) essential oil (AEN) on the physical and antimicrobial properties of active films produced from cassava (Manihot esculenta) starch and alginate (AY/AG) using the plate diffusion technique. The films were formulated with different concentrations of AEN (0.0, 0.5, 1.0 and 1.5 %). Elongation at break (EB), water vapor permeability (WVP), moisture content, solubility and Luminosity (L*) decreased significantly (p < 0.05) with the addition of AEN, on the other hand, tensile strength (TS), b* value (tendency towards yellow) and opacity increased. Scanning electron microscopy (SEM) images showed a smooth, uniform appearance and continuous dispersion between cassava starch, alginate. The results obtained indicated that the incorporation of AEN presented an inhibitory effect against Escherichia coli and Staphylococcus aureus bacteria. Therefore, the films obtained have a high potential to be used in the development of antimicrobial packaging for food applications

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Biodegradable active packaging has garnered significant research interest owing to growing concerns over plastic pollution and food safety. However, current food packaging materials still suffer from drawbacks such as complex synthesis processes, high production costs, and inadequate safety performance in terms of antimicrobial resistance and biodegradability. Typically, their performance in preserving fresh food is also inferior to that of plastics. Herein, a versatile corn starch-based sustainable food packaging (DC) was proposed, utilizing natural corn starch (CS) and carboxymethyl chitosan (CMCS) as raw materials. The focus was on evaluating the mechanical properties, antioxidant properties, and antimicrobial activity, and to further explore the degradability and biocompatibility of the DC films, as well as their application in fruit preservation. The results confirmed the good water vapor barrier properties, antioxidant activity (DPPH scavenging of the DC4 film reached 98.10 ± 0.32 %), Ultraviolet (UV) resistance (more than 99.8 % absorption of both UV-A and UV-B radiation), water resistance, mechanical properties, and bacteriostatic and bactericidal effect (the DC4 film reached 99.67 ± 0.58 % against Escherichia coli and 99.83 ± 0.29 % against Staphylococcus aureus) of the DC. Meanwhile, the DC exhibited favorable biodegradability in the natural environment. Finally, fruit preservation experiments confirmed that the DC could significantly extend the shelf life of fresh fruits at room temperature. Overall, this research presented a sustainable and cost-effective biomass-derived packaging film that could replace conventional petroleum-based plastics, thereby reducing environmental pollution and showing significant potential for use in food packaging.

Edible films are made from biopolymers like alginate, pectin, starch, cellulose  etc. Among these alginate is regarded as healthful and is taken without  limitation. Lysozyme has a broad range of pH and temperature stability,  making it a good preservation agent. This study aimed on development of  alginate based edible films with lysozyme and to evaluate their efficacy on  the quality of chicken meat patties. Alginate films with lysozyme of different  concentrations were developed i.e., T1 (alginate with 1.62 ×106 specific units  of lysozyme), T2(alginate with 3.24 ×106 specific units of lysozyme) and T3 (alginate with 8.1 ×106 specific units of lysozyme). One best film was selected  based on parameters like thickness, grammature, water vapour permeability,  anti-oxidant activity, tensile strength and antimicrobial activity along with  control. The product was evaluated for parameters like pH, percent cooking  loss, 2-TBARS, microbial analysis and sensory evaluation, Results showed that  the thickness, grammature, water vapour permeability, anti-oxidant activity,  tensile strength and antimicrobial activity of T3film were significantly (P≤0.05)  higher and lower water sorption compared to T1, T2 and control films. The pH,  2-TBARS, Percent cooking loss and microbial count values were lower in the  chicken patties that were wrapped in T3film.

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Food safety and quality are major concerns in the food industry. Despite numerous studies, polyethylene remains one of the most used materials for packaging due to industry reluctance to invest in new technologies and equipment. Therefore, modifications to the current materials are easier to implement than adopting whole new solutions. Antibacterial activity can be induced in low-density polyethylene films only by adding antimicrobial agents. ZnO nanoparticles are well known for their strong antimicrobial activity, coupled with low toxicity and UV shielding capability. These characteristics recommend ZnO for the food industry. By incorporating such safe and dependable antimicrobial agents in the polyethylene matrix, we have obtained composite films able to inhibit microorganisms’ growth that can be used as packaging materials. Here we report the obtaining of highly homogenous composite films with up to 5% ZnO by a melt mixing process at 150 °C for 10 min. The composite films present good transparency in the visible domain, permitting consumers to visualize the food, but have good UV barrier properties. The composite films exhibit good antimicrobial and antibiofilm activity from the lowest ZnO composition (1%), against both Gram-positive and Gram-negative bacterial strains. The homogenous dispersion of ZnO nanoparticles into the polyethylene matrix was assessed by Fourier transform infrared microscopy and scanning electron microscopy. The optimal mechanical barrier properties were obtained for composition with 3% ZnO. The thermal analysis indicates that the addition of ZnO nanoparticles has increased thermal stability by more than 100 °C. The UV-Vis spectra indicate a low transmittance in the UV domain, lower than 5%, making the films suitable for blocking photo-oxidation processes. The obtained films proved to be efficient packaging films, successfully preserving plum (Rome) tomatoes for up to 14 days.

Developing a high-barrier, green, and sustainable functional packaging film material to address food safety is urgently needed but remains a significant challenge. Natural biopolymers possess the potential to serve as contemporary eco-friendly food packaging materials due to their exceptional biocompatibility and biodegradability. Herein, we present a novel class of renewable and degradable films fashioned from Egg white protein (EWP) and chitosan (CS) biopolymers. And we detected their structural, physical, and functional properties to ensure a nanocomposite film with the optimal performances. Scanning electron microscopy (SEM) images demonstrated a consistent enhancement in the crinkle level of the composite film as the mass ratio of CS increased. Furthermore, the tensile strength (TS) and elongation at break (EAB) of these films were enhanced to 402.6 % and 107.9 %, respectively. Nevertheless, the oxygen permeability (OP) and water vapor permeability (WVP) were notably reduced to 68.1 % and 93.3 %, respectively. Compared to EWP/CS/Cur0, the antibacterial rate of prepared EWP/CS/Cur(Xie et al., 2024 [3]) films were enhanced to 105.4 % and 183.9 % for E. coli and S. aureus, respectively. During banana and green grape preservation, these functional films significantly retarded the decline in weight and firmness. Therefore, EWP/CS films augmented with bioactive materials could potentially serve as preservation packaging, exhibiting notable ecological advantages and recyclability potential, thus demonstrating considerable potential as a substitution for conventional plastic storage packages.

Film nanocomposite packaging materials based on polylactide-polyhydroxybutyrate (PLA-PCL) biopolymers in a ratio of 80:20 wt.% were formed by spraying Ag nanoparticles on the surface of the polymer matrix. Using the method of wide-angle X-ray scattering, it was established that the investigated PLA-PCL biopolymers are characterized by a semi-crystalline structure, and the presence of metallic silver particles on their surface was confirmed. Analysis of the morphology of the studied systems showed that a layer of silver nanoparticles with a thickness of $\sim 425 \mathrm{~nm}$ is formed on the surface of the polymer matrix (sputtering time 5 min). It was established that the spraying of silver nanoparticles on the surface of PLA-PCL polymer mixtures leads to a decrease in the temperature at which the thermal destruction of the polymer matrix begins. The data of differential scanning calorimetry show that in PLA-PCL mixtures, taken in a ratio of 80:20, the effect of PCL is manifested in the action on the crystallization and melting of polylactide. It was found that PLA-PCL-Ag samples with silver nanoparticles sprayed for 3 and 5 minutes showed antimicrobial effects against S. aureus and E. coli. The PLA-PCL-Ag packaging materials have suppressed the number of mesophilic aerobic and facultative anaerobic microorganisms during poultry meat storage compared to conventional vacuum film and PLA-PCL film.

This study aimed to reveal the quality changes of soy protein-based meat analogues at 4 °C, and to investigate the efficacy of antimicrobial packaging on maintaining the qualities of meat analogues during 10 days of storage. Cinnamaldehyde (CI) or tea polyphenols (TP) were incorporated in polylactic acid (PLA), polybutylene adipate (PBAT) and starch blends by extrusion technique to prepare antimicrobial packaging. The changes of meat analogues were characterized for morphology, water distribution, texture properties and microbiological analysis during 10 days of storage. Cinnamaldehyde loaded PLA/PBAT film effective retarded the growth of Escherichia coli (E. coli) and Staphylococcus aureus (S. aureus) at 4 °C, giving an average reduction of E. coli and S. aureus of 3.6 and 4.1 log CFU/g on day 10, respectively. Results suggest that PLA/PBAT-CI film successfully prevents moisture from evaporation, maintains the texture properties and ensures the quality and safety of meat analogues.

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In this study, monodispersed and quasi-spherical C-Dots with an average size of 7.2 nm were successfully synthesized from sour whey solution by a hydrothermal method (200 °C for 9 h) for fiordilatte cheese packaging. C-Dots (2500 and 5000 mgL-1) were added to the cheese through an alginate-based coating or directly to the cheese brine. No significant changes in TM4 cell viability were observed at concentrations lower than 10,000 mgL-1. Microbiological and sensory properties of cheese coated and uncoated with C-Dots indicate a substantial preserving effect of the C-Dots. The uncoated control fiordilatte exhibited unacceptable levels of microbial proliferation within 3.5 days. Conversely, the coated cheese remained within acceptable limits, effectively doubling its shelf life compared to the control, primarily due to the coating protection rather than the addition of C-Dots. When compared to the control fiordilatte, the addition of C-Dots in the brine at 5000 mgL-1 resulted in an extension of over 10 days in cheese shelf life. Considering the significance of the sustainable approach in C-Dots synthesis and the exceptional use of C-Dots in the food industry, these findings hold great potential in terms of research and industrial applications.

In order to solve the environmental pollution problems of traditional food packaging films, a kind of antibacterial packaging film based on κ-carrageenan and tourmaline powder was prepared. The addition of tourmaline powder as an inorganic filler improved the mechanical properties and gas barrier properties of κ-carrageenan films, and tourmaline had the function of spontaneously generating negative ions (NAIs) to give the film the antibacterial effect. With the increase in the amount of tourmaline powder, the water vapor permeability and oxygen permeability decrease, the water contact angle becomes larger, and the thermal degradation temperature increases. When the additional amount of tourmaline powder is 0.75 (%, w/v), the elongation at break and tensile strength can reach 39.356 % and 8.952 MPa. The κ-carrageenan/tourmaline composite film has an inhibitory effect on foodborne S. aureus, the best inhibition rate was obtained at 39.80 %. The weight loss of the figs packaged with this film is reduced, and the decay rate is slower. These results indicated that the κ-carrageenan/tourmaline composite film is promising in the food industry.

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The purpose of this study was to determine the best level of addition of cinnamon (Cinnamomum burmanii) essential oil in the manufacture of edible films so as to produce good antimicrobial activity against Staphylococcus aureus, Lactobacillus bulgaricus, Escherichia coli and Salmonella sp. The materials used were hydrolyzed casein, chitosan and gelatin with different proportions of cinnamon (Cinnamomum burmanii) essential oil added. This research method was a completely randomized design laboratory experiment with five treatments including without cinnamon essential oil (P0) and with cinnamon essential oil 0.5% (P1), 1% (P2), 1.5% (P3) and 2% (P4) with four replications. The variable measured was the antimicrobial activity of the edible film against Staphylococcus aureus, Lactobacillus bulgaricus, Escherichia coli and Salmonella sp. Data were analyzed using Analysis of Variance (ANOVA) and continued with Duncan's Multiple Range Test (DMRT) if there were significant differences or very significant differences. The results showed that there was a very significant difference (P<0.01) in antimicrobial activity against Staphylococcus aureus and Escherichia coli, but there was no significant difference (P>0.05) in Lactobacillus bulgaricus and Salmonella sp. The conclusion from this study is that the best results are edible films with the addition of 2% cinnamon essential oil.

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This study investigates the green synthesis of chitosan-based silver nanoparticles (Ag NPs) and their application as antimicrobial coatings for food preservation. The effects of three coatings were evaluated on refrigerated tomatoes over 22 days: distilled water (control), 1 % chitosan (CH), and chitosan-based Ag NPs (Ag/CH). The synthesized Ag/CH was characterized by FT-IR, UV-vis spectroscopy, SEM, TEM, DLS, and XRD, confirming successful synthesis and a crystalline face-centered cubic structure. Antimicrobial activity, evaluated using the disk diffusion method, showed that Ag/CH coatings demonstrated superior antibacterial properties, with inhibition zones ranging from 9.19 to 11.07 mm. The Ag/CH coating effectively maintained tomato quality, with minimal changes in pH, color, and microbial counts. Although silver migration occurred, it remained within safety limits. This study addresses a gap in the literature by investigating the effects of chitosan-based silver nanoparticles on tomato quality and metal migration, demonstrating their potential as a sustainable solution for food preservation.

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Microbial spoilage and foodborne pathogens remain central challenges in food safety, driven by the metabolic resilience and ecological adaptability of bacteria, yeasts, and molds across diverse food matrices. Active antimicrobial packaging has emerged as a biologically informed strategy that directly targets microbial physiology through controlled release or contact-mediated mechanisms. These systems employ natural antimicrobials, bacteriocins, essential oils, and metal nanoparticles to disrupt cell membranes, inhibit enzymatic pathways, generate reactive oxygen species, or interfere with quorum sensing, resulting in substantial reductions in microorganisms such as Listeria monocytogenes, Salmonella spp., E. coli O157:H7, Pseudomonas spp., Brochothrix thermosphacta, and spoilage fungi. In real food environments, these interventions achieve multi-log reductions and attenuate microbial metabolism, though efficacy varies with pH, water activity, fat content, and storage temperature. Oxygen scavengers further reshape microbial ecology by suppressing aerobic spoilage organisms while inadvertently favoring anaerobic competitors. Despite promising outcomes, concerns regarding nanoparticle migration, microbial resistance potential, and matrix-dependent performance highlight the need for deeper microbiological validation. Future progress will require integrative research linking microbial ecology, packaging material science, and mechanistic toxicology. By aligning with microbial behavior at the cellular and ecosystem levels, active antimicrobial packaging represents a powerful, biologically grounded approach to mitigating foodborne risks.

This research evaluates the use of cassava bagasse starch and oregano essential oil (OEO) in an active film. For comparison, films of cassava starch (CS) and cassava bagasse starch (BS) were prepared with OEO at 1, 2, and 3 %. Physical, thermal, mechanical, antioxidant, and antimicrobial properties were determined. BS films presented higher thickness, WVP, ΔE, modulus of elasticity, and maximum stress, but lower strain at break compared to CS films. Adding OEO into the films increased their thickness, moisture, solubility, WVP and strain at break. However, maximum stress, modulus of elasticity, and Tdmax decreased. The CS films added with 3 % of OEO showed higher WVP (6.32 × 10−14 kg m/m2.s.Pa), intermediate solubility of 39 % and low maximum stress (0.19 MPa) while the BS film with 3 % of OEO presented 5.73 × 10−14 kg m/m2.s.Pa, 30 % and 0.39 MPa, respectively. The increase from 1 % to 3 % of OEO increased the total phenolic compound content and antioxidant activity of the films by 1.3-fold and 3.7-fold, respectively. The incorporation of 3 % OEO in the films inhibited the growth of S. aureus and E. coli. Therefore, BS and OEO films offer a promising solution as biodegradable active food packaging, providing a more sustainable alternative to traditional non-biodegradable plastic packaging.

In this study, a single step in situ sol-gel method was used to syntheses nanocomposite films using chitosan (CS) as the basis material, with the addition of silver oxide nanoparticles (Ag2O) at several weight percentages (5 %, 10 %, and 15 % Ag2O/CS). The structural characteristics of Ag2O/CS films were investigated using a range of analytical techniques. The presence of the primary distinctive peaks of chitosan was verified using FTIR spectra analysis. However, a minor displacement was observed in these peaks due to the chemical interaction occurring with silver oxide molecules. XRD analysis demonstrated a significant increase in the crystallinity of chitosan when it interacted with metal oxide nanoparticles. Furthermore, it is believed that the interaction between silver oxide and the active binding sites of chitosan is responsible for the evenly dispersed clusters shown in the micrographs of the chitosan surface, as well as the random aggregations within the pores. EDS technique successfully identified the presence of distinctive silver signals within the nanocomposite material, indicating the successful absorption of silver into the surface of the polymer. The developed Ag2O/CS nanocomposite showed promising antibacterial activity against Gram-negative (Escherichia coli and Pseudomonas aeruginosa) and Gram-positive bacteria (Bacillus subtilis, Enterococcus faecalis and Staphylococcus aureus). Also, Ag2O/CS nanocomposite exhibited marked antifungal activity against Candida albicans, Aspergillus flavus, A. fumigatus, A. niger, and Penicillium chrysogenum. The antioxidant activity of the developed nanocomposite films was studied by ABTS radical scavenging. The highest antioxidant and antibacterial properties were achieved by including 15 % silver oxide into the chitosan. Therefore, our finding indicate that chitosan‑silver oxide nanocomposites exhibits significant potential as a viable material for application in several sectors of the food packaging industry.

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Certain naturally occurring volatile organic compounds are able to mitigate food spoilage caused by microbial growth. Their considerable vapor pressure enables them to create an antimicrobial atmosphere within a package, and this property can be used for the development of active food-packaging technologies. The volatility of these molecules, however, makes their stabilization difficult and limits their effectiveness. Whilst much research is being undertaken on the use of natural antimicrobial volatiles for inhibiting microbial growth in food, less attention has been paid to the design of controlled-release mechanisms that permit the efficient application of these compounds. Most studies to date either spray the volatile directly onto the fresh product, immerse it in a solution containing the volatile, or embed the volatile in a paper disc to create a vapor in the headspace of a package. More sophisticated alternatives would be delivery systems for the sustained release of volatiles into the package headspace. Such systems are based on the encapsulation of a volatile in organic or inorganic matrices (cyclodextrins, electrospun non-wovens, polymer films, micelles, molecular frameworks, etc.). However, most of these devices lack an efficient triggering mechanism for the release of the volatile; most are activated by humidity. All of these techniques are revised in the present work, and the most recent and innovative methods for entrapping and releasing volatiles based on reversible covalent bonds are also discussed.

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