Growing environmental awareness has driven a heightened focus on natural bioactive food packaging materials.In this study,a chitosan/mung bean starch(CS/MBS)composite film incorporated with tarragon polyphenols(TGP)wa...Growing environmental awareness has driven a heightened focus on natural bioactive food packaging materials.In this study,a chitosan/mung bean starch(CS/MBS)composite film incorporated with tarragon polyphenols(TGP)was developed,and the effects of TGP concentration on the film’s structural and functional properties were systematically investigated.The films were further evaluated for their ability to preserve the postharvest quality of blueberries.The results showed that the incorporation of TGP increased film thickness(0.082-0.089 mm),opacity(1.32-1.88 mm^(-1))and swelling degree(377.02-414.28%)while significantly enhancing barrier and mechanical performance.At 5%TGP content,the film exhibited the highest oxygen permeability,water resistance,and tensile strength,with oxygen permeability(0.54×10^(3) g mm·m^(-2)·d^(-1)·kPa^(-1))decreased by 86.5% and tensile strength(1.69×10^(3) Pa)increased by 33.63% relative to the control.Furthermore,the incor-poration of TGP markedly enhanced the films’antioxidant and antibacterial properties.Structural and thermal analyses confirmed that hydrogen bonding between TGP and the polysaccharide promoted uniform dispersion and increased structural compactness.On day 8,the blueberry preservation experiments demonstrated that CS/MBS-TGP films effectively inhibited microbial growth(3.4-4.01 log CFU/g)and decay,reduced weight loss by 18.8-24.9%,and alleviated softening.Additionally,the films maintained titratable acidity(0.61-0.69%)and total soluble solids(13.68-13.76%),while enhancing the antioxidant defense capacity of blueberries by 1.88-4.12 times.Overall,the CS/MBS-TGP composite film,derived from renewable tarragon waste and natural polysaccharides,exhibited excellent bioactivity and represents an economical and sustainable strategy for extending the shelf life of perishable foods.展开更多
In this study,an active packaging film was developed using polyvinyl alcohol(PVA)incorporated with Bajakah Tampala(BT)extract,which acts as an antimicrobial agent and UV-protective additive.The solution casting method...In this study,an active packaging film was developed using polyvinyl alcohol(PVA)incorporated with Bajakah Tampala(BT)extract,which acts as an antimicrobial agent and UV-protective additive.The solution casting method was employed,with BT extract concentrations ranging from 0.5 to 2 wt%.The BT extract exhibited strong antimicrobial properties and significant UV-protection,with a total phenolic content and IC_(50) values of 242.88±0.34 mg GAE/g and 7.83±0.03μg/mL,respectively.Incorporating 2 wt%BT extract into the PVA matrix resulted in substantial UV-light protection and enhanced tensile strength by 55.1%,tensile modulus by 167.2%,elongation at break by 53.1%,toughness by 84.3%,and crystallinity index by 21.8%.Additionally,the composite film retained moderate antimicrobial and antioxidant activity.These findings demonstrate PVAbased active packaging enriched with BT extract offers promising properties for food packaging applications,including enhanced mechanical strength,UV resistance,barrier performance,and antimicrobial protection.展开更多
Development of novel packaging is one of the research hotspots in food industry. In this study, a biodegradablefilm substrate was constructed with sodium alginate (SA) and gelatin (GEL), rose polyphenol extract (RPE) ...Development of novel packaging is one of the research hotspots in food industry. In this study, a biodegradablefilm substrate was constructed with sodium alginate (SA) and gelatin (GEL), rose polyphenol extract (RPE) wasinvolved in which to prepare active packaging film, and its application in edible oil packaging was evaluated. Asthe volume ratio of SA to GEL was 7:3 (SA7-GEL3), an optimal tensile strength and elongation at break of the filmwere obtained, which were 51.47 MPa and 27.05%, respectively. When incorporating RPE into the film, itsmechanical properties reduced while opacity and antioxidative activity increased significantly as compared tothe SA7-GEL3 films. The release of RPE in 50%, 95% ethanol solution were lower than that in water after 240 h,indicated its feasibility for packaging high-fat food. As applied the 0.3RPE film in packaging edible oils, itsapplication form in bag packaging had significantly higher antioxidative properties than top-covering. Comparedto plastic ziplock bag packaging, the shelf life of sunflower oil and lard packaged in 0.3RPE film bags extended by110 days and 71 days, respectively. This work suggested a promising alternative food packaging material withbiodegradable substrate and RPE. It could provide a new idea for packaging edible oils that rich in unsaturatedfatty acids and novel strategy of using by-products of edible rose processing.展开更多
Silver nanoparticles(AgNPs)were manufactured using the green method mediated by enoki mushroom water extract,and starch/agar functional films were fabricated.The developed AgNPs were small(~10 nm)and spherical and sho...Silver nanoparticles(AgNPs)were manufactured using the green method mediated by enoki mushroom water extract,and starch/agar functional films were fabricated.The developed AgNPs were small(~10 nm)and spherical and showed strong antibacterial activity towards foodborne pathogenic bacteria,L.monocytogenes,and E.coli.AgNPs were unvaryingly dispersed in the starch/agar matrix,and the inclusion of AgNPs pointedly enhanced the water vapor barrier and hydrophobicity of the starch/agar-based films.However,adding AgNPs did not affect the films’mechanical strength and thermal stability.Also,the AgNPs-added starch/agar film displayed potent antibacterial activity towards E.coli and L.monocytogenes.Starch/agar films with better physical(mechanical strength,water vapor barrier)and functional properties(antibacterial activity)are expected to be applied in active food packaging.展开更多
Incorporating natural antimicrobial agents,such as plant extracts obtained using organic solvents,may pose some toxicity risks in packaging films.Therefore,Betel leaves(Piper betle)hydrolysates(BH)were obtained throug...Incorporating natural antimicrobial agents,such as plant extracts obtained using organic solvents,may pose some toxicity risks in packaging films.Therefore,Betel leaves(Piper betle)hydrolysates(BH)were obtained through subcritical water treatment at temperatures ranging from 150℃ to 210℃ and 3 MPa for 20 min.The total phenolic compounds(TPC),and total flavonoid compounds(TFC)ranged from 120.10±1.96 to 184.99±3.55 mg GAE/g powder and 32.10±4.96 to 56.50±0.72 mg RE/g powder,respectively.BH also showed excellent inhibitory effects against Gram-positive bacteria(Bacillus cereus and Staphylococcus aureus)and Gramnegative bacteria(Salmonella enterica and Escherichia coli).Packaging films were then fabricated using chitosan with varying concentrations of freeze-dried BH(5 wt%-20 wt%).The tensile strength decreased with increasing BH levels,while surface hydrophobicity and thermal properties increased.Although the films maintained a good microstructure and high tensile strength with up to 10%BH incorporation,15%BH-enriched films appear to be the ideal concentration for food safety and packaging applications,given their superior antioxidant activity and tensile strength.Films with BH demonstrated extended shelf life for yellow corvina fish,as evidenced by total volatile basic nitrogen(TVB-N)and total plate count(TPC)measurements.The preservation capacity of the chitosan-based films is attributed to their effective antimicrobial properties,ability to retard lipid oxidation,and inhibition of spoilage bacteria growth.These films,incorporating betel leaf phenolic extract,hold potential for commercial use as active packaging for seafood preservation.展开更多
基金the financial support from the Hot spring county mountain wild vegetable series deep processing product technology development(No.TG20220933).
文摘Growing environmental awareness has driven a heightened focus on natural bioactive food packaging materials.In this study,a chitosan/mung bean starch(CS/MBS)composite film incorporated with tarragon polyphenols(TGP)was developed,and the effects of TGP concentration on the film’s structural and functional properties were systematically investigated.The films were further evaluated for their ability to preserve the postharvest quality of blueberries.The results showed that the incorporation of TGP increased film thickness(0.082-0.089 mm),opacity(1.32-1.88 mm^(-1))and swelling degree(377.02-414.28%)while significantly enhancing barrier and mechanical performance.At 5%TGP content,the film exhibited the highest oxygen permeability,water resistance,and tensile strength,with oxygen permeability(0.54×10^(3) g mm·m^(-2)·d^(-1)·kPa^(-1))decreased by 86.5% and tensile strength(1.69×10^(3) Pa)increased by 33.63% relative to the control.Furthermore,the incor-poration of TGP markedly enhanced the films’antioxidant and antibacterial properties.Structural and thermal analyses confirmed that hydrogen bonding between TGP and the polysaccharide promoted uniform dispersion and increased structural compactness.On day 8,the blueberry preservation experiments demonstrated that CS/MBS-TGP films effectively inhibited microbial growth(3.4-4.01 log CFU/g)and decay,reduced weight loss by 18.8-24.9%,and alleviated softening.Additionally,the films maintained titratable acidity(0.61-0.69%)and total soluble solids(13.68-13.76%),while enhancing the antioxidant defense capacity of blueberries by 1.88-4.12 times.Overall,the CS/MBS-TGP composite film,derived from renewable tarragon waste and natural polysaccharides,exhibited excellent bioactivity and represents an economical and sustainable strategy for extending the shelf life of perishable foods.
基金funded by Universitas Andalas under the project“Riset Kolaborasi Indonesia(Skema A)”,number 3/UN16.19/PT.01.03/PRK-RKI Skema A(Host)/2023。
文摘In this study,an active packaging film was developed using polyvinyl alcohol(PVA)incorporated with Bajakah Tampala(BT)extract,which acts as an antimicrobial agent and UV-protective additive.The solution casting method was employed,with BT extract concentrations ranging from 0.5 to 2 wt%.The BT extract exhibited strong antimicrobial properties and significant UV-protection,with a total phenolic content and IC_(50) values of 242.88±0.34 mg GAE/g and 7.83±0.03μg/mL,respectively.Incorporating 2 wt%BT extract into the PVA matrix resulted in substantial UV-light protection and enhanced tensile strength by 55.1%,tensile modulus by 167.2%,elongation at break by 53.1%,toughness by 84.3%,and crystallinity index by 21.8%.Additionally,the composite film retained moderate antimicrobial and antioxidant activity.These findings demonstrate PVAbased active packaging enriched with BT extract offers promising properties for food packaging applications,including enhanced mechanical strength,UV resistance,barrier performance,and antimicrobial protection.
基金supported by the Innovation and Entrepreneurship Training Program for College Students in Jiangsu Province(202410295126Y).
文摘Development of novel packaging is one of the research hotspots in food industry. In this study, a biodegradablefilm substrate was constructed with sodium alginate (SA) and gelatin (GEL), rose polyphenol extract (RPE) wasinvolved in which to prepare active packaging film, and its application in edible oil packaging was evaluated. Asthe volume ratio of SA to GEL was 7:3 (SA7-GEL3), an optimal tensile strength and elongation at break of the filmwere obtained, which were 51.47 MPa and 27.05%, respectively. When incorporating RPE into the film, itsmechanical properties reduced while opacity and antioxidative activity increased significantly as compared tothe SA7-GEL3 films. The release of RPE in 50%, 95% ethanol solution were lower than that in water after 240 h,indicated its feasibility for packaging high-fat food. As applied the 0.3RPE film in packaging edible oils, itsapplication form in bag packaging had significantly higher antioxidative properties than top-covering. Comparedto plastic ziplock bag packaging, the shelf life of sunflower oil and lard packaged in 0.3RPE film bags extended by110 days and 71 days, respectively. This work suggested a promising alternative food packaging material withbiodegradable substrate and RPE. It could provide a new idea for packaging edible oils that rich in unsaturatedfatty acids and novel strategy of using by-products of edible rose processing.
基金supported by the National Research Foundation of Korea(NRF)grant funded by the Korean government(MSIT)(No.2022R1A2B02001422).
文摘Silver nanoparticles(AgNPs)were manufactured using the green method mediated by enoki mushroom water extract,and starch/agar functional films were fabricated.The developed AgNPs were small(~10 nm)and spherical and showed strong antibacterial activity towards foodborne pathogenic bacteria,L.monocytogenes,and E.coli.AgNPs were unvaryingly dispersed in the starch/agar matrix,and the inclusion of AgNPs pointedly enhanced the water vapor barrier and hydrophobicity of the starch/agar-based films.However,adding AgNPs did not affect the films’mechanical strength and thermal stability.Also,the AgNPs-added starch/agar film displayed potent antibacterial activity towards E.coli and L.monocytogenes.Starch/agar films with better physical(mechanical strength,water vapor barrier)and functional properties(antibacterial activity)are expected to be applied in active food packaging.
基金supported by the National Research Foundation of Korea(NRF)grant funded by the Korea government(MSIT)(2023R1A2C1005569).
文摘Incorporating natural antimicrobial agents,such as plant extracts obtained using organic solvents,may pose some toxicity risks in packaging films.Therefore,Betel leaves(Piper betle)hydrolysates(BH)were obtained through subcritical water treatment at temperatures ranging from 150℃ to 210℃ and 3 MPa for 20 min.The total phenolic compounds(TPC),and total flavonoid compounds(TFC)ranged from 120.10±1.96 to 184.99±3.55 mg GAE/g powder and 32.10±4.96 to 56.50±0.72 mg RE/g powder,respectively.BH also showed excellent inhibitory effects against Gram-positive bacteria(Bacillus cereus and Staphylococcus aureus)and Gramnegative bacteria(Salmonella enterica and Escherichia coli).Packaging films were then fabricated using chitosan with varying concentrations of freeze-dried BH(5 wt%-20 wt%).The tensile strength decreased with increasing BH levels,while surface hydrophobicity and thermal properties increased.Although the films maintained a good microstructure and high tensile strength with up to 10%BH incorporation,15%BH-enriched films appear to be the ideal concentration for food safety and packaging applications,given their superior antioxidant activity and tensile strength.Films with BH demonstrated extended shelf life for yellow corvina fish,as evidenced by total volatile basic nitrogen(TVB-N)and total plate count(TPC)measurements.The preservation capacity of the chitosan-based films is attributed to their effective antimicrobial properties,ability to retard lipid oxidation,and inhibition of spoilage bacteria growth.These films,incorporating betel leaf phenolic extract,hold potential for commercial use as active packaging for seafood preservation.
