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Human dietary exposure to chemical compounds is a priority issue for public health authorities since it constitutes a key step in risk assessment, and food packaging could be an important source of contamination. In this study, the bioaccessibility of cyclodi-BADGE was evaluated in canned seafood samples using a standardized protocol of in vitro gastrointestinal digestion and an analytical method based on liquid chromatography coupled to tandem mass spectrometry. The impact of enzymes, different gastric pHs, and food-covering liquids on the bioaccessibility of cyclodi-BADGE was studied. The results highlighted that cyclodi-BADGE was available to be absorbed at the intestinal level (90.9–112.3%), and its bioaccessibility increased substantially in fat food samples. Finally, the estimated dietary exposure to cyclodi-BADGE in the Spanish adult population reached values of 14.26 μg/kg bw/day for tuna in tomato, exceeding the tolerable daily intake (1.5 μg/kg bw/day) recommended for chemicals with high toxicological risk. • Study of the bioaccessibility of CdB after an in vitro gastrointestinal digestion • Estimation of the dietary exposure to CdB in the Spanish adult population • CdB is bioaccessible and susceptible to being absorbed at the intestinal level • Covering liquids and fat content of the food affect the bioaccessibility of CdB [ABSTRACT FROM AUTHOR]

Recently, fiber-based and functional paper food packaging has garnered significant attention for its versatility, excellent performance, and potential to provide sustainable solutions to the food packaging industry. Fiber-based food packaging is characterized by its large surface area, adjustable porosity and customizability, while functional paper-based food packaging typically exhibits good mechanical strength and barrier properties. This review summarizes the latest research progress on food packaging based on fibers and functional paper. Firstly, the raw materials used for preparing fiber and functional paper, along with their physical and chemical properties and roles in food packaging, were discussed. Subsequently, the latest advancements in the application of fiber and paper materials in food packaging were introduced. This paper also discusses future research directions and potential areas for improvement in fiber and functional paper food packaging to further enhance their effectiveness in ensuring food safety, quality, and sustainability. • Properties of materials for fiber and functional paper were introduced. • The roles of materials in food packaging were discussed. • The application of fiber and paper materials in food packaging were introduced. • Limitations and future development directions were discussed. [ABSTRACT FROM AUTHOR]

Soybean protein isolate (SPI) was frequently used to make edible films due to its highly degradability and excellent film forming ability. However, the limited barrier properties and low tensile strength of SPI films prevent their application in food packaging. In this study, the SPI film was modified by blending camellia oil body-based oleogel (COBO). COBO improved the mechanical properties of SPI film and increased its light-blocking, water insolubility and barrier properties. Micrograph, particle size distribution, protein conformation and crystalline structure analysis illustrated that camellia saponin in COBO formed hydrogen bonds with SPI, significantly reduced the particle size of the film-forming emulsion, and enhanced the order and uniformity of composite films structure, thus improved the overall performance of the SPI films. The SPI-COBO film packing delayed the weight loss, total soluble solids content increase, and the decrease in hardness of stored strawberries. This study puts forwards a new approach for SPI film modification by blending natural emulsified lipids, contributing to the development of sustainable packaging alternatives. [Display omitted] • Novel SPI-COB and SPI-COBO composite films were developed. • COBO enhanced the mechanical properties and barrier properties of the SPI films. • CS formed hydrogen bond with SPI, enhancing the uniformity of film structure. • The composite film packaging significantly extended the shelf life of strawberries. [ABSTRACT FROM AUTHOR]

Pectin (PEC)/polyvinyl alcohol (PVA), plasticizers, and polyaminopropyl biguanide (Pb) (0.125%–1%) were used to prepare the film solution. The results demonstrated significantly enhanced tensile strength and elongation at break of PEC/PVA/Pb 0.25% film than PEC/PVA film. Scanning electron microscopy was carried out to investigate the continuous and dense structure of the PEC/PVA/ Pb0.25% film. FTIR, XPS, and XRD revealed that Pb addition to the PEC/PVA film matrix changed its physicochemical properties by forming new hydrogen and C N bonds. Moreover, the composite films exhibited strong antimicrobial activity against food-borne microorganisms (E. coli and S. aureus), and post-harvest pathogens (P. italicum and F. proliferatum) in vitro. The composite film effectively inhibited P. italicum growth during citrus experiments, while maintaining nutritional components (vitamin C, total flavonoid, and total polyphenol content). Overall, the antimicrobial composite film presented promising applicability in food packaging. [Display omitted] • Antimicrobial films were fabricated by the solvent casting method • Polyaminopropyl biguanide act as antibacterial agent in PEC/PVA film • The PEC/PVA/Pb film has better tensile strength compared to PEC/PVA film • The PEC/PVA/Pb film can inhibit foodborne microorganisms and post-harvest pathogens • The PEC/PVA/Pb film can be used to maintain the citrus fruit quality [ABSTRACT FROM AUTHOR]

Clove essential oil (CEO) exhibited potent antibacterial efficacy and are obtained from Eugenia caryophyllata tree flower buds. Herein, CEO nanoemulsions were prepared using various concentrations of casein protein treated with ultrasound for different time interval. The study demonstrated that CEO nanoemulsions with 5% casein protein subjected to ultrasound for 10 min displayed the most minimal particle size. The pullulan‑sodium alginate film incorporated with nanoemulsions treated with ultrasound exhibited enhanced physico-mechanical characteristics. Based on the structural analysis, the application of ultrasonic treatment improved intermolecular compatibility and organized molecular structure by strengthening hydrogen bonds. Furthermore, the composite film displayed remarkable efficacy against E. coli and S. aureus as well as longer retention of essential oils. The use of the developed films to protect cherry fruits and mushrooms produced promising results, emphasizing their potential in food packaging applications. • CEO nanoemulsions exhibited small droplet size • A small CEO droplet increase film antimicrobial efficacy • CEO loaded nanoemulsion film exhibited enhanced physical characteristics • CEO loaded nanoemulsion film maintain the quality of cherries • CEO loaded nanoemulsion film maintain the quality of mushrooms [ABSTRACT FROM AUTHOR]

Food-packaging-processing interactions define packaging materials' performance properties and product quality. This study evaluated the effect of ohmic heating (OH) processing and different food simulants on the properties of four multilayer flexible packaging materials (PET met /PE, PET met /PP, PET/Al/PE, and PET/Al/PA/PP). OH treatment was applied to the sealed packages containing the food simulants using a voltage gradient of 3.7 V/cm at a frequency of 20 kHz, resulting in a thermal process of at 80 °C for 1 min. The structure and performance of the different packages were then evaluated. The materials did not show changes in chemical groups nor thermal properties. However, the simulant-packaging-processing interaction resulted in changes in crystallinity, morphology, mechanical and barrier properties (water and oxygen), especially for metallized films in contact with acidic food simulants. The results indicate that although OH resulted in changes in packaging materials, these materials can be used under the conditions applied in this study. • Ohmic heating changed the crystallinity and morphology of multilayer packaging. • Ohmic heating enhanced water vapor and oxygen transmission in metallized films • Few changes in mechanical properties were induced by ohmic heating. • Chemical structure and thermal stability remained unchanged [ABSTRACT FROM AUTHOR]

The extraction of collagen for packaging films typically requires a time-consuming process and the use of substantial chemicals. Herein, we present a full life cycle green preparation method for rapidly producing collagen-based food packaging films using Halocynthia roretzi (HR), a collagen-rich marine organism, as raw material. We first prepared the micro/nano-sized collagen fibers from HR tissue by utilizing urea and sonication as effective hydrogen-bond breakers. Subsequently, the collagen fiber was rapidly fabricated into a film through vacuum filtration. The resulting collagen fiber film (CFF) exhibited a uniform and dense surface, along with good tensile properties, water resistance, and biodegradability. In addition, the deposition of chitosan (CS) on the surface of CFF resulted in a remarkable preservation effect for both strawberries and pork. This full life cycle preparation method for collagen-based films provides a promising and innovative approach to the sustainable preparation of food packaging films. • CFFs obtained by disrupting hydrogen bonds in tissues with urea and sonication • CFFs are full life cycle green film materials • CFFs exhibited excellent food preservation properties as a packing material [ABSTRACT FROM AUTHOR]

Chitosan quaternary phosphine salts (NPCS) were synthesized with enhanced antimicrobial properties using a two-step method. Composite films (CNSP) were prepared by incorporating NPCS and polyvinyl alcohol (PVA) as the base material, citric acid as the crosslinker and functional additive, exhibiting antibacterial and UV-blocking properties. The composite film showed a maximum tensile strength of 20.4 MPa, an elongation at break of 677%, and a UV light barrier transmittance of 70%. Application of these composite membranes in preserving strawberries demonstrated effectiveness in maintaining freshness by preventing water loss, inhibiting microbial growth, and extending shelf life. In addition, the composite film demonstrated biosafety. These results indicate that CNSP composite films holds significant promise for safe and sustainable food packaging applications. • A two-step method is used to prepare chitosan quaternary phosphine salt (NPCS). • Mixing poly(vinyl alcohol), citric acid, and NPCS forming CNSP film. • CNSP film has antibacterial and UV blocking properties. • CNSP film can availably prevent strawberries from spoilage and extend its shelf life. [ABSTRACT FROM AUTHOR]

Urea is also known as carbamide, an inexpensive and eco-friendly additive for starch functionalization. This article reviews the potential role of urea in starch modification, with the prominence of the mechanism of urea action, alterations in the starch structure and functional properties. In addition, current literature conveys the prospective effect of urea in fabricating starch films for food packaging, and the relevant areas that need to be covered in the forthcoming research are specified at the end of the article section. Urea can modify the diverse physico-chemical and functional properties of starch. Starch-based films exhibit pronounced effects on their mechanical and barrier properties upon the incorporation of urea, although this effect strongly depends on the urea content and degree of substitution (DS). Overall, urea holds great potential for use in the starch and bioplastic film industries, as it produces biocompatible derivatives with desirable performance. [Display omitted] • Urea can be considered as a prospective candidate for the starch modification. • The cold water solubility of starch can be enhanced by urea. • Urea acts as a potential cross-linking promoter for starch. • Starch carbamate considerably affects the properties of packaging films. [ABSTRACT FROM AUTHOR]

Bisphenol A (BPA), an endocrine disruptor, is widely used in food packaging materials, including drink containers. Sensitive detection of BPA is crucial to food safety. Herein, we have developed a novel optical-driven hydrogel film sensor for sensitive BPA detection based on the displacement of spiropyran (SP) from β -cyclodextrin (β -CD) cavity by BPA followed by the photochromism of the released SP. The released SP converts to the ring-opened merocyanine form which shows an enhanced red fluorescence in the dark. The sensor demonstrates a linear detection range from 0.1 to 20 μg mL−1 with a limit of detection at 0.027 μg mL−1 and a limit of quantification at 0.089 μg mL−1. Notably, the proposed β -CD/SP hydrogel can be reused due to the reversible isomerization of SP and the reversible host–guest interaction. This sensor also shows good performance for BPA determination in real samples, indicating its great potential for food safety monitoring. [Display omitted] • A novel optical-driven hydrogel is developed for sensitive Bisphenol A detection. • This method is based on competitive host−guest reaction and spiropyran photochromism. • The proposed hydrogel exhibits good reusability. • The hydrogel shows good performance for Bisphenol A detection in real samples. [ABSTRACT FROM AUTHOR]

In this study, the β-cyclodextrin encapsulated betanin (BET@β-CD) with improved thermal stability and retention as well as the berberine (BBR) with aggregate induced luminescence effect were incorporated into corn amylose (CA) biomatrix to develop colorimetric/fluorescent dual-channel smart film. Results shown that the added functional components were uniformly distributed in the film matrix. The high tensile strength (78.87%), low water solubility (31.15%) and water vapor permeability (1.24 × 10−10 g Pa−1 s−1 m−1) of the film predicted its acceptable stability. It was worth mentioning that the film displayed excellent responsiveness to volatile ammonia (0.025–25 mg/mL) with at least 4 times recyclability. Application experiment demonstrated that the film can achieve macroscopic dynamic monitoring of the freshness of shrimps stored at 25 °C, 4 °C, −20 °C under daylight (red to yellow) and UV light (yellow-green to blue-green). Thus, the study suggests an attractive and effective strategy for constructing dual-mode smart packaging materials for food freshness detection. [Display omitted] • Betanin@β-cyclodextrin inclusion complex was successfully prepared. • The AIE property of berberine was triggered for the fluorescence response signal. • The label displayed clear color response under daylight and ultraviolet light. • The label had potential to detect bioamines in colorimetric/fluorescent dual mode. • The label achieved accurate, real-time, and visual monitoring of shrimp freshness. [ABSTRACT FROM AUTHOR]

The safety of luminescence sensors and probes used in food packaging should be seriously considered, while most luminescence sensors were artificially synthesized with unclear toxicity, and cannot be directly used as indicators that were in contact with food. To overcome this problem, a humidity indicator based on an edible plant tissue was developed without any chemical processing. We found that garlic bulbs could emit significant persistent luminescence after drying at room temperature. The luminescence lifetime decreases from hundreds of milliseconds to tens of milliseconds as humidity increases. The long-lived luminescence could easily be detected through smartphones without any sophisticated instruments. The edible garlic is expected to be used as a humidity indicator in food packaging without worrying about food safety. Furthermore, the interference of scattered light and short-lived fluorescence from foods and packages can be eliminated in time-resolved luminescence imaging, greatly increasing the signal-to-noise ratio. [Display omitted] • A humidity indicator based on edible plant was developed without chemical processing. • Dried garlic bulbs emit ultralong persistent luminescence at room temperature. • Humidity sensing was achieved by ultralong luminescence lifetime imaging on a smartphone. • The luminescence lifetime decreases as the ambient humidity increases. • The scattered light and fluorescence from foods and packages can be eliminated. [ABSTRACT FROM AUTHOR]

Plastic food packaging, with its harmful migration of microplastics and nanoplastics into food, presents significant ecological imbalance and human health risks. In this regard, using food and agricultural byproducts as packaging materials reduces environmental and economic concerns and supports their sustainable management. Herein, cellulosic residue from corncob was employed as a renewable source for developing biodegradable packaging films. It was solubilized in ZnCl 2 solution, crosslinked with Ca2+ ions, and plasticized with sorbitol to form films and used to improve the shelf-life of raspberries. The optimized film possesses water vapor permeability, tensile strength, and elongation at break of 1.8(4) x10−10 g−1 s−1 Pa−1, 4.7(1) MPa, and 15.4(7)%, respectively. It displays UV-blocking and antioxidant properties and biodegrades within 29 days at 24% soil moisture. It preserves raspberries for 7 and 5 more days at room temperature and refrigeration conditions, respectively, compared to polystyrene film. Overall, more value addition could be envisioned from agricultural residues to minimize post-harvest losses and food waste through biodegradable packaging, which also aids in mitigating plastic perils. The overall research idea involves extracting cellulosic residue from corncobs to develop novel biodegradable films that have the potential to reduce the post-harvest loss of fruits and vegetables. [Display omitted] • Films made from corncob's cellulosic residue improve raspberries shelf-life. • The cellulosic residue of corncob is composed of cellulose and xylose. • Films of cellulosic residue of corncob are strong and biodegradable. • Films of cellulosic residue of corncob could block UV radiation. [ABSTRACT FROM AUTHOR]

Polypropylene (PP) is suitable for a broad range of applications and represents the most extensively utilized plastic in food packaging. Micro- and nano-PP plastics are prevalent categories of microplastics (MPs). However, the majority of MPs particles currently utilized in laboratory studies are man-made polystyrene (PS) spheres, and there has been limited research on micrometer- and nanoscale PP plastic particles. This study aims to employ a top-down approach in crafting micro/nanoparticle (M/NPs) models of PP particles, ensuring their enhanced relevance to real-world environments. Micro/nano PP particles, featuring a negatively charged particle size ranging from 203 to 2101 nm, were synthesized through variations in solution concentration and volume. Simultaneously, the devised MPs model was employed to develop a Raman-based qualitative and quantitative detection method for micro/nano PP particles, considering diverse sizes and concentrations. This method integrates Raman spectroscopy and microscopy to measure PP particles with varying sizes, utilizing the coffee ring effect. The Limit of detection (LOD) for 203 nm PP reached 31.25 μg/mL, while those for 382–2101 nm PP were approximately 3.9 μg/mL. The method underwent quantitative analysis by introducing 203 nm PP nanospheres into real food media (i.e., tea beverages, tea leaves), revealing a minimum LOD of approximately 31.25 μg/mL. [Display omitted] • Five distinct sizes of micro/nano PP plastic particles were synthesized. • Raman technique was used for qualitative and quantitative micro/nano PP detection. • The method exhibited a minimum detection limit of 0.39 μg/mL in ultrapure water. • The method was applicable for detecting PP NPs in tea beverages and leaves. [ABSTRACT FROM AUTHOR]

Canola protein obtained from canola meal, a byproduct of the canola industry, is an economical biopolymer with promising film-forming properties. It has significant potential for use as a food packaging material, though it possesses some functional limitations that need improvement. Incorporating nanomaterials is an option to enhance functional properties. This study aims to produce canola protein films by integrating GO exfoliated at several oxidation times and weight ratios to optimize mechanical, thermal, and barrier properties. Oxidation alters the C/O ratio and adds functional groups that bond with the amino/carboxyl groups of protein, enhancing the film properties. Significant improvement was obtained in GO at 60 and 120 min oxidation time and 3% addition level. Tensile strength and elastic modulus increased 200% and 481.72%, respectively, compared to control. Control films showed a 37.57 × 10−3 cm3m/m2/day/Pa oxygen permeability, and it was significantly reduced to 5.65 × 10−3 cm3m/m2/day/Pa representing a 665% reduction. [Display omitted] • Oxygen functional groups were created by oxidizing graphite oxide. • Tensile strength and elongation at break percentage improved with graphite oxide. • Adding graphite oxide with 60 min or more oxidation reduced water vapor permeability. • Oxygen permeability was reduced by 665% when graphite oxide was oxidized to 120 min. • Thermal stability was improved by adding graphite oxide with more oxidation time. [ABSTRACT FROM AUTHOR]

To ensure food safety and environmental protection, it is crucial to rapidly identify and remove bisphenol A (BPA), a plasticizer commonly used in the inner lining of food containers and beverage packaging. Here, a photocatalytic fuel cell (PFC)-integrated self-powered photoelectrochemical (PEC) sensor is constructed. Unlike conventional single PEC or PFC sensors, this PFC-integrated PEC sensor relies on not only the difference in Fermi energy levels between photoanode and photocathode but also charge accumulation resulted from the oxidation of BPA by photogenerated holes. Consequently, this sensor achieved a remarkable maximum output power (P max) of 8.58 μW cm−2, as well as a high sensitivity, wide linear detection range (0.1–200 μM), low detection limit (0.05 μM), great stability, reproducibility, and real sample detection capability. This work integrates PFC and PEC technologies successfully for the rapid identification and efficient removal of BPA. • A PEC sensor coupled with a photocatalytic fuel cell is constructed. • γ-Graphyne prepared by a mechanochemical method promotes PEC properties of TiO 2. • This sensor offers high sensitivity and a wide detection range. • This sensor is promising for photolysis of bisphenol A in wastewater. [ABSTRACT FROM AUTHOR]

This study explores the influence of incorporating L-cysteine (L-Cys), chitosan (CTS), and citric acid (CA) on the enzymatic modification of potato starch (EPS) films to enhance anti-browning properties. Four types of EPS composite films were evaluated for preserving fresh-cut potato slices at low temperatures to inhibit browning. Their thermal, physiochemical, mechanical, and digestibility properties were assessed. Results indicate that the addition of CTS, CA, and L-Cys improved the anti-browning activity of the EPS films by increasing film thickness and reducing water vapor permeability (WVP), oxygen transmission rate (OTR), ultraviolet (UV) transmittance, and tensile strength (TS). Furthermore, these additives improved the film's microstructure, resulting in reinforced intermolecular interactions, increased elongation at break, heightened crystallinity, enhanced thermal stability, and favorable gastrointestinal digestibility. Overall, EPS/CTS/L-Cys/CA composite films show promise as edible packaging materials with effective anti-browning properties. [Display omitted] • EPS/CTS/L-Cys/CA films elevated the anti-browning efficacy of the EPS films. • EPS/CTS/L-Cys/CA films exhibit enhanced affinity for water and film-forming agents. • The addition of L-Cys, CTS, CA improved crystallinity and thermal stability of film. • EPS/CTS/L-Cys/CA composite film had favorable solubility and digestion potential. [ABSTRACT FROM AUTHOR]

In this work, we aimed to evaluate human intake of triclosan (TCS) associated with real-life use of different brands of Microban™ microwave-safe food packaging. Calculations were based on: TCS migration data (under the worst-case foreseeable conditions), MPs abundance and TCS bioaccessibility from microplastics (MPs), leached from containers under microwave heating. Bioaccessibility studies were performed with in vitro digestion of MPs, followed by liquid-liquid extraction of TCS from digestive fluids and LC-QqQ-MS analysis yielding values of 46 ± 9%. The estimated weekly intake (EWI) of TCS ranged between 11 and 42 μg/kg body weight/week, with migration being the largest contribution (0.6–2.3 mg/week), compared to leaching of MPs (75–300 μg/week). These values represent a significant source of human exposure to TCS, emphasizing the need to harmonize the ban of TCS in food contact materials worldwide and improve compliance testing of food contact articles, particularly those marketed through online sales platforms. • Potential health risks from using antimicrobial food packaging containing triclosan. • Migration, microplastics and bioaccessibility of triclosan by in vitro digestion. • The bioaccessibility of triclosan from microplastics was 46 ± 9%. • Estimated weekly intake of triclosan ranged between 11 and 42 μg/kg body weight/week. • Food packaging may represent a significant source of human exposure to triclosan. [ABSTRACT FROM AUTHOR]

In this study, an antibacterial material (CNF@CoMn-NS) with oxidase-like activity was created using ultrathin cobalt‑manganese nanosheets (CoMn-NS) with a larger specific surface area grown onto pineapple peel cellulose nanofibrils (CNF). The results showed that the CoMn-NS grew well on the CNF, and the obtained CNF@CoMn-NS exhibited good oxidase-like activity. The imidazole salt framework of the CNF@CoMn-NS contained cobalt and manganese in multiple oxidation states, enabling an active redox cycle and generating active oxygen species (ROS) such as singlet molecular oxygen atoms (1O 2) and superoxide radical (·O 2 −), resulting in the significant inactivation of Staphylococcus aureus (74.14%) and Escherichia coli (54.87%). Importantly, the CNF@CoMn-NS did not exhibit cytotoxicity. The CNF@CoMn-NS further self-assembled into a CNF@CoMn-NS paper with flexibility, stability, and antibacterial properties, which can effectively protect the wound of two varieties of pears from decay caused by microorganisms. This study demonstrated the potential of using renewable and degradable CNF as substrate combined with artificial enzymes as a promising approach to creating antibacterial materials for food preservation and even extending to textiles and biomedical applications. • Nanosheets derived from metal-organic frameworks grew on cellulose nanofibrils (CNF). • A CNF with oxidase-like activity (CNF@CoMn-NS) was developed. • CNF@CoMn-NS showed excellent oxidase-like activity and produced 1O 2 and ·O 2 − species. • CNF@CoMn-NS possessed excellent bacteriostatic activities. • CNF@CoMn-NS was self-assembled into a paper for protecting the wound of fruit. [ABSTRACT FROM AUTHOR]

Bacterial cellulose (BC) is a naturally occurring biomaterial with a wide range of potential applications in the food industry because of its exceptional mechanical qualities, unique nanofiber structure, high purity, and outstanding biocompatibility. Beyond its physical attributes, BC has gained interest recently due to research demonstrating its potential health benefits as a functional food ingredient. This article examines the many uses of BC in the food business, with a focus on how it may enhance food texture, operate as a bioactive carrier, and have promise in the packaging sector. Further research was done on the health-promoting properties of BC in functional foods, particularly with regard to its functions as a blood glucose regulator, and gastrointestinal health. This review seeks to bring fresh ideas for the study of bioactive components in the food industry by providing a summary of the existing research and demonstrating the possible role of BC in food. It also suggests future paths for research., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier Ltd. All rights reserved.)

Maltol (MT) and ethyl maltol (EM) are flavoring compounds that release vapors into headspace, exerting antimicrobial effects and extending food shelf-life. This study investigated biodegradable films for packaged bakery quality. Biodegradable films (40 % polybutylene adipate terephthalate and 60 % thermoplastic starch) were produced via extrusion for films with varying MT and EM contents (1, 3, and 5 %). Scanning electron microscopy revealed smoother and more homogeneous film cross-sections with MT/EM, indicating reduced surface wrinkling. Fourier-transform infrared spectroscopy analysis suggested modified OH and CH stretching due to hydrogen bonding between TPS and EM/MT. The XRD pattern showed sharp MT crystallization, modifying crystal polymorphs of starch and PBAT. EM and MT films exhibited against Staphylococcus aureus after 24 h. Moreover, EM/MT films effectively delayed fungal growth in butter cake, inhibiting mold growth in butter cake more than twofold. These findings suggest that volatile compounds like MT/EM have promising potential for incorporation into PBAT/TPS films, creating active bakery packaging., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024. Published by Elsevier Ltd.)

Plasma polymerization at atmospheric pressure provides an eco-friendly alternative to wet chemistry for creating antibacterial coatings for food packaging. However, the degradation of these coatings in contact with food remains underexplored. This study employs an aerosol-assisted atmospheric plasma system to deposit polyethylene glycol (PEG)-like coatings with 1 wt% zinc oxide (ZnO) nanoparticles on a polymer substrate. Fourteen degradation products, differ mainly in the number of ethylene oxide groups were identified in food simulants, with the highest releases associated with C 6 H 14 O 4 and C 10 H 22 O 5 . Increasing plasma input power from 200 to 350 W enhanced crosslinking and increased ZnO nanoparticle content from 1.6 ± 0.3 to 5.9 ± 0.8 at. %, resulting in lower release of the degradation products. Toxicity evaluations, including Daphnia magna LC 50 (48 h) and oral rat LD 50 tests, confirmed the non-toxic nature of these substances. These findings suggest that plasma-polymerized coatings are safe and effective for antibacterial food packaging., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier Ltd. All rights reserved.)

In recent years, there has been a notable surge in the development and adoption of edible algae protein-based sustainable food packaging, which presents a promising alternative to traditional materials due to its biodegradability, renewability, and minimal environmental impact. Hence, this review aims to emphasize the sources, cultivation, and downstream potential of algal protein and protein complexes. Moreover, it comprehensively examines the advancements in utilizing protein complexes for smart and active packaging applications, while also addressing the challenges that must be overcome for the widespread commercial adoption of algal proteins to meet industry 4.0. The review revealed that the diversity of algae species and their sustainable cultivation methods offers a promising alternative to traditional protein sources. Being vegan source with higher photosynthetic conversion efficiency and reduced growth cycle has permitted the proposition of algae as proteins of the future. The unique combination of techno-functional combined with bio-functional properties such as antioxidant, anti-inflammatory and antimicrobial response have captured the sustainable groups to invest considerable research and promote the innovations in algal proteins. Food packaging research has increasingly benefited by the excellent gas barrier property and superior mechanical strength of algal proteins either stand alone or in synergy with other biodegradable polymers. Advanced packaging functionality such as freshness monitoring and active preservation techniques has been explored and needs considerable characterization for commercial advancement. Overall, while algal proteins show promising downstream potential in various industries aligned with Industry 4.0 principles, their broader adoption hinges on overcoming these barriers through continued innovation and strategic development., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier Ltd. All rights reserved.)

The ideal smart food-packaging film exhibits responsive color warnings and antimicrobial properties when food metamorphism starts. However, in practical applications, these film responses are slow, usually taking several days, which is not conducive to effective antimicrobial effects. In this study, natural plant-derived curcumin was introduced into waterborne polyurethane (WPU) dispersions through two modes: free-state and end-capping. During the film-forming process, under the influence of surface tension, the capped-end curcumin migrated to the surface and further immobilized free curcumin through π-π interactions. Consequently, curcumin accumulated on the film surface, preventing flipping in moist or hydrophobic environments, in addition to acting as a color indicator for the rapid detection of crab spoilage, thus generating ammonia for a real-time response (of approximately 60 s). Simultaneously, the curcumin degraded, producing water-soluble antimicrobial curcumin-degradation products. This study significantly advances the practical application of curcumin in smart food packaging., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier Ltd. All rights reserved.)

Approximately 30 % of global agricultural land is used to produce food that is ultimately lost or wasted, making it imperative to explore strategies for mitigating this waste. This study explored the potential of chitosan (CS) derivatives as edible coatings to extend food shelf life. Although soluble CS derivatives such as glycol CS are suitable coatings, their antimicrobial properties often diminish with increased solubility. To address this issue, gallic acid (GA), a polyphenol, was conjugated with CS using 1-ethyl-3-(3-dimethylaminopropyl)carbodiimide/N-hydroxysuccinimide (EDC/NHS) chemistry to create edible coating solutions. The resulting CS-GA films exhibited remarkable solubility, mechanical strength, UV-blocking properties, and superior antioxidant and antimicrobial properties. Furthermore, these films exhibited a high affinity for hydrophobic fruit surfaces while also facilitating easy washing, making them an alternative for consumers who are averse to film-coated products. The CS-GA-coated fruits exhibited minimal surface spoilage, decreased mass loss, and increased firmness. Therefore, these CS-GA conjugate coatings hold significant potential as eco-friendly, edible, and washable food packaging coatings., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier Ltd. All rights reserved.)

Zein self-assembled nanoparticles (Z-NPs) are an excellent delivery carrier for bioactive components. However, the poor stability of its application in the food industry is the main problem. This paper focused on the self-assembly force of Z-NPs and the factors affecting the stability of Z-NPs. Meanwhile, the modification methods of zein and its interaction with food additives were analyzed. Additionally, its application in the field of food preservation was reviewed. The main interactions between zein and polyphenols encompass hydrogen bonding, non-covalent interactions, and hydrophobic interactions. Besides, the interactions with polysaccharides involve both covalent and non-covalent interactions. Furthermore, the protein interactions entail hydrophobic interactions, electrostatic interactions, hydrogen bonds, and π-π stacking. The primary driving forces governing zein self-assembly encompass electrostatic interactions, hydrogen bonding, van der Waals forces, hydrophobic interactions, and π-π stacking. Meanwhile, functionalized Z-NPs can be used in the food preservation industry to prolong the shelf life of food., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier Ltd. All rights reserved.)

The exploration of biomimetic materials within the food industry has seen recent advancements, yet their practical application remains limited, particularly in food preservation. Significant challenges currently persist from the research and development phase to the investigation of practical applications. Therefore, it is imperative to promptly review the existing research, discuss the challenges, and propose constructive suggestions for current scientific trends. This paper initially summarizes naturally occurring superhydrophobic and superhydrophilic organisms, followed by an analysis of the primary obstacles hindering the practical use of these materials. Subsequently, we delve into fresh-keeping materials inspired by plants, insects, shellfish, and fish. Finally, we forecast the trajectory of this field to direct future research, given the extensive potential of biomimetic materials in food preservation. This study aims to effectively guide the research and development of biomimetic materials and their application within the food preservation industry., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier Ltd. All rights reserved.)

Zein self-assembled nanoparticles (Z -NPs) are an excellent delivery carrier for bioactive components. However, the poor stability of its application in the food industry is the main problem. This paper focused on the self-assembly force of Z -NPs and the factors affecting the stability of Z-NPs. Meanwhile, the modification methods of zein and its interaction with food additives were analyzed. Additionally, its application in the field of food preservation was reviewed. The main interactions between zein and polyphenols encompass hydrogen bonding, non-covalent interactions, and hydrophobic interactions. Besides, the interactions with polysaccharides involve both covalent and non-covalent interactions. Furthermore, the protein interactions entail hydrophobic interactions, electrostatic interactions, hydrogen bonds, and π-π stacking. The primary driving forces governing zein self-assembly encompass electrostatic interactions, hydrogen bonding, van der Waals forces, hydrophobic interactions, and π-π stacking. Meanwhile, functionalized Z -NPs can be used in the food preservation industry to prolong the shelf life of food. • The self-assembly forces of zein nanoparticles were analyzed. • The factors affecting the stability of zein nanoparticles were summarized. • The modification methods of zein and its interaction with food additives were discussed. • The application trend of zein nanoparticles in functionalized materials was prospected. [ABSTRACT FROM AUTHOR]

The exploration of biomimetic materials within the food industry has seen recent advancements, yet their practical application remains limited, particularly in food preservation. Significant challenges currently persist from the research and development phase to the investigation of practical applications. Therefore, it is imperative to promptly review the existing research, discuss the challenges, and propose constructive suggestions for current scientific trends. This paper initially summarizes naturally occurring superhydrophobic and superhydrophilic organisms, followed by an analysis of the primary obstacles hindering the practical use of these materials. Subsequently, we delve into fresh-keeping materials inspired by plants, insects, shellfish, and fish. Finally, we forecast the trajectory of this field to direct future research, given the extensive potential of biomimetic materials in food preservation. This study aims to effectively guide the research and development of biomimetic materials and their application within the food preservation industry. • The application of biomimetic materials in food preservation was discussed for the first time • Summarized biological cases in nature with superhydrophobic and superhydrophilic functions • The challenges by super hydrophobic and hydrophilic materials in application were analyzed • The application of biomimetic materials in food preservation was prospected [ABSTRACT FROM AUTHOR]

Chemicals from packaging materials might be transferred into food resulting in consumer exposure. Identifying these migrated chemicals is highly challenging and crucial to perform their safety assessment, usually starting by the understanding of the chemical composition of the packaging material itself. This study explores the use of the Molecular Networking (MN) approach to support identification of the extracted chemicals. Two formulations of bioplastics were analyzed using Liquid Chromatography hyphenated to High-Resolution Mass Spectrometry. Data processing and interpretation using a conventional manual method was performed as a point of comparison to understand the power of MN. Interestingly, only the MN approach facilitated the identification of unknown chemicals belonging to a novel oligomer series containing the azelaic acid monomer. The MN approach provided a faster visualization of chemical families in addition to the highlight of unrelated chemicals enabling to prioritize chemicals for further investigation improving the safety assessment of packaging materials. • Molecular Network approach promising to improve safety assessment of food packaging. • Molecular Network approach accelerates identification of chemicals such as oligomers. • Molecular Network visualization underscores nodes that may require further attention. • Unknown chemicals identified only via Molecular Network approach such as azealic oligomers. [ABSTRACT FROM AUTHOR]

In this study, a UV-cured collagen-based film (C-P-H film) with high mechanical strength and antimicrobial properties was developed by riboflavin-mediated ultraviolet irradiation of collagen solution containing histidine-modified ε-polylysine. Fourier transform infrared analysis indicated that covalent cross-linking was formed between the collagen molecule and the histidine-grafted ε-polylysine. Compared with the pure collagen film, the C-P-H film containing 5 wt% histidine-modified ε-polylysine showed higher tensile strength (145.98 MPa), higher thermal denaturation temperature (76.5 °C), lower water vapor permeability (5.54 × 10−11 g m−1 s−1 Pa) and excellent antimicrobial activities against Escherichia coli and Staphylococcus aureus. In addition, the wrapping of the C-P-H film effectively inhibited bacterial growth of pork during storage time, successfully prolonging the shelf-life of pork by approximately 4 days compared to that of plastic wrap. These results suggested that collagen-based film grafted with histidine-modified ε-polylysine via riboflavin-mediated ultraviolet irradiation process had a great potential for pork preservation. [Display omitted] • A collagen film was created by riboflavin-mediated UV irradiation for food packaging. • Histidine-modified ε-polylysine was synchronously grafted onto collagen molecules. • The collagen film exhibited excellent mechanical and antimicrobial properties. • The collagen film extended shelf life of pork by approximately 4 days. [ABSTRACT FROM AUTHOR]

Plant-based foods are natural sources of phytochemicals, which exhibit free radical scavenging capacity. However, the bioaccessibility of phytochemicals in foods are limited due to their poor stability and solubility within food matrix. Moreover, chemical degradation induced by processing further diminish the levels of these bioactive compounds. This review explores the impacts of thermal and non-thermal processing on fruits and vegetables, emphasizing the application of emerging technologies to enhance food quality. Innovative non-thermal technologies, which align with sustainable and environmentally friendly principles of green development, are particularly promising. Supercritical CO 2 and cold plasma can be applied in extraction of phytochemicals, and these extracts also can be used as natural preservatives in food products, as well as improve the texture and sensory properties of food products, offering significant potential to advance the field of food science and technology while adhering to eco-friendly practices. • Plant-based phytochemicals combat oxidative stress-related diseases. • Review of food matrix and processing effects on phytochemicals. • Nanostructures enhance phytochemical encapsulation in foods. • Lipid crystallization impacts outcomes in food packaging. [ABSTRACT FROM AUTHOR]

The adherence of foodborne microorganisms threatens human health, necessitating the development of antibacterial food packaging films. In this study, the antibacterial agent carvacrol (CV), hindered by its high volatility and intense aromatic odor, was encapsulated within the photosensitive metal-organic frameworks (MOFs) material PCN-224 (loading rate 50%). Subsequently, the microfluidic-blow-spinning (MBS) technique was employed for the rapid fabrication of CV@PCN-224/polycaprolactone (PCL)/chitosan (CS) nanofiber films. The incorporation of CV@PCN-224 NPs enhances the nanofiber films' thermal stability and mechanical properties and improves the water vapor permeability while maintaining the sustained release of CV over an extended period and good biocompatibility. Due to the simultaneous loading of antibacterial agent (CV) and photosensitive agent (PCN-224), the CV@PCN-224/PCL/CS films exhibited good synergistic antibacterial functionality, as demonstrated by effective inhibition against both E. coli and S. aureus. All results show the vast potential of the prepared nanofiber films in antibacterial food packaging. [Display omitted] • CV@PCN-224 (Zr porphyrin MOF) nanoparticles had synergistic antibacterial effects • CV@PCN-224/PCL/CS nanofiber films were rapidly prepared by microfluidic-blow-spinning • The CV@PCN-224/PCL/CS nanofiber films enabled the long-term slow release of CV • The CV@PCN-224/PCL/CS films effectively inhibited the growth of E. coli and S. aureus • The films had good compatibility and are expected to be used for food packaging [ABSTRACT FROM AUTHOR]

A double-layer film was developed with tannic acid (TA) co-pigmented purple potato anthocyanin extract (PAE)-agar as the inner layer, and K-carrageenan-oregano essential oil Pickering emulsion (OPE)/silver nanoparticles (TA-AgNPs) as the outer layer. Molecular docking and FT-IR results elucidated that intermolecular hydrogen bond was the main interaction between components in the agar-carrageenan matrix, with TA and PAE contributing to intensified anthocyanin color through π-π stacking. The incorporation of OPE/TA-AgNPs enhanced the film's hydrophobicity (WCA > 100°) and UV–vis barrier (close to 0% at 200-320 nm, effectively impeding UVA, UVB, and UVC) properties and exhibited outstanding antioxidant (DPPH scavenging rate > 88%) and antimicrobial activities. This film showed a significant color change in the pH range of 2–12 (from pink to yellow) and a considerable sensitivity to volatile amines within 2 min. The films effectively alleviated beef spoilage (extending the shelf life of beef for 1d) and reflected the freshness of beef during storage. Additionally, the digital color information of the film was obtained by a smartphone combined with RGB values analysis to quantify the freshness of beef rapidly. Therefore, this study expands the application of food packaging films with freshness preservation and monitoring in the field of animal-derived food. [Display omitted] • A multifunctional bi-layer polysaccharide-based film was constructed. • TA-crosslinked-gelatin nanoparticles were used as a Pickering emulsions stabilizer. • The color intensity of anthocyanins was enhanced by TA co-pigmentation. • The film alleviated beef spoilage by good antibacterial and antioxidant activity. • Freshness could be quantified with the smartphone-assisted RGB App. [ABSTRACT FROM AUTHOR]

Food spoilage caused by pathogens pose great threat to food safety and human health. Plastarch-based packaging films with antibacterial activities provide an effective way to control foodborne pathogens. In this study, microbial fermentation dominated by yeast was used for the first time to increase the antibacterial activity of Adina rubella extract (ARE). The best antimicrobial effect of ARE was observed by fermentation for 9 days. The minimum inhibitory concentration of ARE against Listeria monocytogenes was 3.125 mg/mL. ARE destroyed the structure of the cell wall, increased the permeability of the cell membrane, led to the leakage of nucleic acids, and induced the change of ROS level, which caused cell death of Listeria monocytogenes. ARE-based biodegradable films were prepared and their performance in pork packaging application was evaluated. The films showed effective antimicrobial properties and showed great potential for the development of safe and sustainable food packaging films. • Fermentation was used to extract antibacterial substances in Adina rubella (AR). • Fermentation greatly enhances the antimicrobial activities of AR extract. • AR extract inhibits the bacterial growth via multiple ways (e.g., cell wall). • AR based films show effective performance against foodborne pathogens. [ABSTRACT FROM AUTHOR]

Jute in food packaging offers several advantages, including cost-effectiveness, biodegradability, renewability, and low environmental impact. Nevertheless, its hydrophilic characteristic makes it susceptible to airborne humidity and precipitation moisture. We combated this by chemically treating jute to make it water-resistant. The coated jute (WCA = ∼162°) exhibits high mechanical endurance against exposure to air (>1 month), ultrasonic washing (6 h), brush scrubbing (>50 cycles), and mutual abrasion (>150 cycles), along with good thermal stability. During a 2-month experiment involving seed storage in an RH of 85%, wheat grains stored in the coated bag showed 8.08% less moisture content than that stored in control. Furthermore, the preserved grains in the control jute exhibited altered colour, texture, and fungal development. Additionally, compared to the control, the coated jute delivers >50% bacterial growth reduction in 48 h. The proposed jute offers a sustainable packaging solution that promotes eco-friendly practices and reduces plastic waste. [Display omitted] • Fluorine-free TiO 2 -alkyl silane rejuvenated jute. • Coated jute favors high durability and good antibacterial properties. • Coated jute reduces moisture and enhances food storage. • Sustainable packaging offers beauty, ecofriendliness and water-repellent properties. [ABSTRACT FROM AUTHOR]

Fresh strawberries are easily contaminated by microorganisms after picking. Therefore, how to effectively store and keep fresh strawberries has been a hot topic for scientists to study. In this study, we prepared a leaf shaped metal organic framework nanomaterial loaded with quercetin (Quercetin@ZIF-L) at first, which can achieve effective loading of quercetin (96%) within 45 min and has a controlled release effect under acidic conditions. In addition, by cleverly combining satellite graphene oxide @ silver nanoparticles (GO@AgNPs) with slow precipitation performance, Quercetin@ZIF-L/GO@AgNPs nanocomposite film with larger pore size and larger specific surface area was prepared by scraping method. The characterization data of water flux, retention rate, flux recovery rate and water vapor permeability show that the composite film has good physical properties. The experiment of film packaging showed that the fresh life of strawberry could be extended from 3 to 8 days, which significantly improved the storage and freshness cycle of strawberry. At the same time, the metal migration test proved that the residual amount of silver ion in strawberry met the EU standard and zinc ions are beneficial to the health, enriching the types of high-performance fresh-keeping materials and broadening the application. [Display omitted] • Rapid and efficient adsorption and stimulated release of natural active substances-quercetin by MOFs. • MOFs composite nano cling film significantly prolongs the shelf life of strawberries. • Collaborative antibacterial preservation performance of MOFs and GO @ Silver Nanoparticles. [ABSTRACT FROM AUTHOR]

Food freshness monitoring is an important component in ensuring food safety for consumers and the food industry. Therefore, there is an urgent need for a portable, low-cost, and efficient detection method to determine the freshness. In this study, polyvinyl alcohol (PVA) was used as polymer carrier to prepare electrospinning film containing curcumin (Cur) and gardenia blue (GB) as intelligent indicator label on food packaging for real-time nondestructive detection of freshness of shrimp. The detection limit of ammonia response is less than or equal to 20 ppm, and the detection time is about 1 min, indicating that it has a sensitive response effect. At the same time, a smartphone application that can identify amines in response to color changes has been developed, and consumers can understand freshness by scanning the label. This study demonstrates the huge potential of smart indicator labels for food freshness monitoring. • Preparation of intelligent label using natural pigments curcumin and gardenia blue. • PVA has low cost, easy degradation, and is environmentally friendly. • The stability of smart tags is increased through chemical crosslinking using glutaraldehyde. • Mobile phone applets to achieve real-time and accurate detection. [ABSTRACT FROM AUTHOR]

In this study, kimchi-extracted cellulose was utilized to fabricate edible films using a hot synthetic approach, followed by solvent casting, and employing sorbitol and citric acid as the plasticizer and crosslinker, respectively. The chemical, optical, physical, and thermal properties of these films were explored to provide a comparative assessment of their suitability for various packaging applications. Chemical analyses confirmed that the kimchi-extracted cellulose comprised cellulose Iβ and amorphous cellulose and did not contain any impurities. Optical analyses revealed that kimchi-extracted cellulose-containing films exhibited better-dispersed surfaces than films fabricated from commercial cellulose. Physical property analyses indicated their hydrophilic characteristics with contact angles <20°. In the thermal analysis, similar Tg results confirmed the comparable thermal stability between films containing commercial microcrystalline cellulose-containing films and kimchi-extracted cellulose-containing films. Edible films produced from kimchi-extracted cellulose through food-upcycling approaches are therefore promising for applications as packaging materials. [Display omitted] • Extraction of cellulose to upcycle by-products generated from kimchi production. • Edible films from kimchi-extracted and commercial cellulose prepared. • Edible films from kimchi-extracted cellulose promising as packaging materials. • Insight on cellulose extraction, property features, and application in edible films. • In-depth insight on food waste conversion into sustainable solutions for packaging. [ABSTRACT FROM AUTHOR]

Accurate consumer perception of food packages should provide real-time feedback on any changes inside food packaging. Hence, a new multilayer gas-sensitive label (POA-12) was prepared using a layer-by-layer pouring method for simple, visual, and real-time detection of pork's freshness, while the front side was developed by immobilizing red carbon dots and fluorescein isothiocyanate in POA as indicator for volatile nitrogen, and the back side was created using bromothymol blue in POA as pH indicator. The swelling index of the multilayer gas-sensitive labels reduced from 159.19% to 148.36%, and the tensile strength increased from 25.52 MPa to 42.61 MPa. In addition, the POA-12 multilayer label showed a red-to-yellow fluorescence change as TVB-N increased from 6.84 to 31.4 and a yellow-brown-to-blue-green color change as pH increased from 5.74 to 7.24 when detecting pork samples. Thus, it provides dual-indicator monitoring that improves the accuracy and reliability of assessing the freshness of high-protein products. • The POA layer from oxidized agar and PVA formed an ordered network. • Thermodynamic, mechanical, and swelling properties of the smart label were improved. • Multi-layer smart label was fabricated by decorating different labels on two sides. • The mechanism of color change from the multi-layer POA-12 label were investigated. • The pork freshness was predicted by the multi-layer POA-12 label. [ABSTRACT FROM AUTHOR]

High costs and low performance have constrained the application of bio-based materials in food packaging. Herein, a series of ultra-thin poly(L-lactic acid-iconic acid N-diol) (P(LA-NI)) copolymer films were developed using a "one-step" polycondensation process with integrated toughness, barrier properties, gas selectivity, and quality control features. The massive branched structure and gg conformers in P(LA-NI) act as "internal chain expansion" and "internal plasticization". Meanwhile, P(LA-NI) contains numerous polar groups and unique nanoscale microphase structures to realize excellent CO 2 , O 2 barrier, CO 2 /O 2 selectivity, anti-fogging, and UV shielding functions. The atmosphere within the package spontaneously achieves the desirable low O 2 and high CO 2 levels when packaging button mushrooms with high respiratory metabolism. Eventually, the shelf life of button mushrooms reached 24 days, >3-fold extended. This PLLA-based film meets "dual carbon" and "food safety" goals and has vast potential for fresh food preservation. [Display omitted] • P(LA-NI) intermolecular chain branching structure acts as "internal chain expansion". • Enhanced film toughness by regulating chain conformational behavior. • Improved film barrier properties by embedding polar groups. • Establish an ideal CO 2 and O 2 atmosphere for perishable produce storage. • Extend the shelf life of button mushrooms to 24 days, an increase of over 3-fold. [ABSTRACT FROM AUTHOR]

Using 3D printing technology, a gelatin-polyvinyl alcohol‑carbon dots (GPC) layer+corn starch-polyvinyl alcohol-cinnamon essential oil (CPC) layer active bilayer film with an external barrier function and an internal controlled-release effect was successfully produced for food preservation. The GPC film was provided with potent antioxidant and UV blocking properties by the banana peel carbon dots (CDs). The cinnamon essential oil (CEO) had the strongest interaction with the film matrix at 3% (w /w), causing the CPC film having the lowest surface wettability, good integrity, and lowest crystallinity. The CEO's stability and releasing effectiveness were greatly enhanced by the creation of a bilayer film. At 60% filling rate of the CPC layer, the bilayer film showed the highest CEO retention after drying and the best CEO release performance. Finally, the created active bilayer film was found to significantly improve the sensory quality stability of the spicy essential oil microcapsule powders. It also successfully extended the mangoes' shelf life by delaying browning and rot. [Display omitted] • Active composite bilayer films were successfully fabricated by 3D printing. • CDs substantially improved the UV blocking and antioxidant abilities of film. • The antimicrobial ability and water resistance of film were markedly enhanced by CEO. • Bilayer film construction and structural design achieved the controlled CEO release. • Developed bilayer film showed good potential as a food preservation packaging film. [ABSTRACT FROM AUTHOR]

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. [Display omitted] • A sustainable multifunctional CMC-based composite films was fabricated. • Active fillers of polyphenolic extract and CDs were derived from coffee husk. • CMC-based films exhibited potential antioxidant properties. • CMC-based films showed effectively antibacterial properties. • CMC-based films prolonged the shelf-life of fresh-cut apples to 7 days at 4 °C. [ABSTRACT FROM AUTHOR]

Hydrothermal carbonization (HTC) is an effective strategy for high-value utilization of tea residue (TR), and it was noticed the aqueous phase (AP) has not been extensively studied. This study aimed to investigate the chemical components and characteristics of the AP, and applied it in active food packaging films. The results showed that the total phenolic content of AP was 1.86 mg GAE/mL, and the main compounds in AP were organic acids, alcohols, and amino acids. The AP showed excellent antibacterial activity and antioxidant capacity. The active films were prepared using the casting method. The 4:7-AP/PVA film showed outstanding mechanical properties (tensile strength = 34.18 MPa, elongation at break = 458.67%), antioxidant ability (DPPH scavenging capacity 92.01%), antibacterial activity, water resistance and biocompatibility. The banana preservation test showed the AP/PVA films could successfully prolong the shelf-life of bananas and have the potential to be food packaging films. [Display omitted] • The AP from tea residue hydrothermal carbonization was used for food preservation. • The AP/PVA films had good antioxidation and antibacterial activity. • The antibacterial compounds in AP gave good antibacterial activity to the films. • The shelf-life of bananas was prolonged 6 days at 24 °C by the 4:7-AP/PVA film. [ABSTRACT FROM AUTHOR]

Uncontrolled antibacterial, insufficient barrier and low strength are the bottlenecks of food packaging applications. Herein, Ta 4 C 3 T x nanosheet as a template was used to prepare Ta 4 C 3 T x immobilized silver nanoparticles (Ta 4 C 3 T x -AgNPs), which was compounded with nanocellulose to obtain high-strength and high barrier controllable bactericidal nanocellulose-based bioplastic packaging (CTa-Ag). The results indicated that due to the hydrogen bonding between nanocellulose and Ta 4 C 3 T x , the bridging effect of QCS (quaternized chitosan) and the filling of Ta 4 C 3 T x -AgNPs, the CTa-Ag had tightly stacked microstructure, which endowed them with excellent mechanical properties (4.0 GPa), ultra-low oxygen permeability (0.009 cm3/m2·d·atm) and stable photothermal conversion efficiency. Importantly, the packaging exhibits the ability to control the release of antibacterial active ingredients. Moreover, the synergistic effects of controllable release of nano active factors, photothermal and photocatalysis in CTa-Ag gave it long-lasting antibacterial properties. This study brings new insights into the design and manufacture of multifunctional, controllable and long-lasting antibacterial bioplastic food packaging. [Display omitted] • Nanocellulose-based bioplastic food packaging was prepared. • The packaging showed excellent mechanical strength and barrier properties. • Tightly stacked microstructure endowed the packaging ultra-low oxygen permeability. • The packaging had excellent ability to control the release of antibacterial factors. • The synergistic effects in the packaging gave it persistent antibacterial properties. [ABSTRACT FROM AUTHOR]

In this study, a hydrophobic and antibacterial pad was prepared to preserve Channel Catfish (Ictalurus punctatus). The pad composite the microfibrillated cellulose and β-cyclodextrin/nisin microcapsules. The hydrophobic pad ensures a dry surface in contact with the fish, reducing microbial contamination. The pad has a low density and high porosity, making it lightweight and suitable for packaging applications, while also providing a large surface area for antibacterial activity. Results demonstrated that this antibacterial pad exhibits an ultralow density of 9.0 mg/cm3 and an ultrahigh porosity of 99.10%. It can extend the shelf life of Channel Catfish fillets to 9 days at 4 °C, with a total volatile base nitrogen below 20 mg/100 g. The study proposes a novel solution for preserving aquatic products by combining antibacterial substances with the natural base material aerogel. This approach also extends the utilization of aerogel and nisin in food packaging. [Display omitted] • A hydrophobic antibacterial pad was prepared to preserve channel catfish. • The pad composites the microfibrillated cellulose, β-cyclodextrin and nisin microcapsules. • The pad has low density and high porosity, which can make the fish surface dry. • The pads extend the shelf life of fish to 9 days with low total volatile base nitrogen. [ABSTRACT FROM AUTHOR]

[Display omitted] • The sodium dehydroacetate-loaded diatomite (SD/D) was fabricated. • The SD/D composite films have excellent water and atmospheric conditioning performance. • The potential applications as preservation film have been demonstrated. • The SD/D composite films showed excellent long-acting antimicrobial ability. Biodegradable food packaging films with good antimicrobial properties are highly sought after for prolonging the shelf-life of fruits and vegetables whilst minimizing waste streams originating from the food sector. In this work, a series of PBAT/PLA food packaging films containing sodium dehydroacetate-loaded diatomite (SD/D) as an antimicrobial agent were fabricated. Structural analyses showed that the sodium dehydroacetate was incorporated into the pores of the diatomite. A uniform dispersion of SD/D in the composite films effectively enhanced water and gas permeability, whilst also giving the films good mechanical properties. The slow release of SD endowed the composite films with long-acting antibacterial ability (>90 % bacteriostasis rate for E. coli and >85 % bacteriostasis rate for S. aureus). The composite films were able to effectively maintain the quality of banana fruits during storage at room temperature, encouraging their use in food applications where non-biodegradable petrochemical-derived packaging films have traditionally been used. [ABSTRACT FROM AUTHOR]

[Display omitted] • Designed and prepared a bilayer-structured indicator featuring an SA/AG colorimetric film on a porous composite supporting layer. • The SA/AG colorimetric film exhibits improved mechanical properties and enhanced water sustaining capacity. • The PVDF/SiO 2 porous composite film was prepared using a peeling assisted phase conversion process, enhancing resistance to migration. Colourimetric indicators have potential applications in monitoring food freshness and offer a simple, rapid, effective, and economical approach. Blending sodium alginate (SA) with agar (AG), an ideal choice for solid substrates in colourimetric indicators, can modify mechanical compliance and optical properties. However, the limitations in the water-sustaining capacity and dye migration of hydrogel substrates significantly impede the scalability and commercial application of these indicators. In this study, we designed and prepared a bilayer-structured indicator featuring an SA/AG colourimetric film on a porous Polypropylene fluoride (PVDF)/SiO 2 encapsulation film. This design aims to enhance the water-sustaining capacity and reduce dye migration from the SA/AG colourimetric film. The PVDF/SiO 2 composite film was prepared using a peeling-assisted phase-conversion process, which enabled the indicator to selectively allow gas, but not water, to pass through its porous substrate. Furthermore, we tested the layered indicator film by monitoring changes in shrimp freshness. The results revealed significant and distinguishable colour changes in the indicators corresponding to the freshness and spoilage of the shrimp. [ABSTRACT FROM AUTHOR]

[Display omitted] • Film based smart food packaging i.e. shrimp were prepared. • Fabricated film shows excellent mechanical, hydrophobic, and barrier properties. • Fabricated film shows superb antimicrobial and antioxidant activity. • Fabricated film changes color from light red to deep red at pH 2–7 and from lavender to dark blue at pH 10–13. • The prepared films successfully monitor the real time freshness of the shrimp. This work aimed to develop and characterize a colorimetric indicator films based on chitosan (CS), polyvinyl alcohol (PVA), and shikonin (SKN) from radix Lithospermi by casting method. The prepared films can serve as smart packaging for monitoring shrimp freshness which having excellent antimicrobial and antioxidant activity. The shikonin containing films have better hydrophobicity, barrier properties, and tensile strength. The release kinetics analysis shows that the loading amount causes a prolonged release of SKN from the prepared films. Increasing SKN in the CS/PVA film from 1 wt% to 2 wt% improved antibacterial effect for 24 h. Additionally, pH-sensitive color shifts from reddish (pH 2) to purple-bluish (pH 13) were visually seen in shikonin based solutions as well as films. The CS/PVA/SKN film detected shrimp deterioration at three temperatures (25, −20, and 4 °C) through color change. This study introduces a favorable approach for smart packaging in the food industry using multifunctional films. [ABSTRACT FROM AUTHOR]

[Display omitted] • The high-barrier paper packaging was prepared by the solution casting method. • Epichloroghyrin (ECH) was deployed to improve the interfacial interactions. • ECH treatment realized the coating process of hydrophilic polymer on paper. • Coated paper packaging treated by ECH showed high barrier and sealing properties. • The high-barrier paper packaging extended the shelf life of biscuits. The fabrication of coated papers using hydrophilic and biodegradable polymers is important for developing sustainable packaging materials with high barrier and superior mechanical properties. However, water, which is used as the solvent in the paper coating process using hydrophilic polymers, deforms the shape of the paper and deteriorates performance. Therefore, we propose a new coating process that treats Kraft paper (KP) with epichlorohydrin (ECH) as a binder before the coating process. Crosslinked polyvinyl alcohol is coated on the ECH-treated KP using a solution casting method. ECH maintains the shape of the paper and improves coating uniformity; significantly enhances interfacial interactions, which increases barrier properties and sealing strength; and extends the shelf life of biscuits by reducing oxygen and moisture permeability. An ecotoxicity test using Lolium multiflorum demonstrates an insignificant phytotoxicity level for the as-prepared coated papers. Thus, ECH-treated KP is a potential candidate for high-barrier food packaging. [ABSTRACT FROM AUTHOR]