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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. [Display omitted] • Green synthesis of chitosan-based silver nanoparticles (CH-AgNPs) using crab shells. • CH-Ag NPs were applied as antimicrobial coatings on refrigerated tomatoes for the first time. • Enhanced antimicrobial activity against pathogenic bacteria, especially Gram-positive strains. • CH-AgNP coatings effectively preserved tomato quality with minimal pH, color, and microbial changes. • Silver migration from AgNP coatings was within safe limits during storage. [ABSTRACT FROM AUTHOR]

As a natural biopolymer from the secretion of insect Laccifer Lacca , shellac shows excellent film-forming ability and safety, making it an attractive material to replace synthetic materials for food packaging. On the basis of an introduction to the structure and properties of shellac, the information on single shellac films/coatings and composite films/coatings of shellac and other bio-based materials such as proteins, polysaccharides, and lipids, including the effects of adding antimicrobial agents (i.e., natural antimicrobials, synthetic antimicrobials, and metal oxide nanoparticles) on films/coatings, was comprehensively summarized. Besides, the current application status of shellac-based films/coatings as preservation packaging for poultry products, fruits, vegetables and other food products was systematically documented. Finally, the future research directions of shellac-based films/coatings such as optimizing shellac concentrations, conducting toxicological evaluation and reducing production costs were discussed. This paper will provide guidance for a systematic understanding of the research advances on shellac-based films/coatings and possible future directions. [Display omitted] • The focus of food packaging is changing towards eco-friendly and biodegradable. • Shellac from insect secretion is a safe alternative to synthetic materials. • Shellac-based films/coatings are formed either alone or with bio-based materials. • Antimicrobials are used to enrich functionalities of shellac-based films/coatings. • Shellac-based films/coatings are effective in extending the shelf life of food. [ABSTRACT FROM AUTHOR]

Here, a facile self-assembly strategy was used to fabricate octenyl succinic anhydride starch (OSAS) nano micelles for encapsulation of K-carrageenan comprising curcumin (Cur) (KC/Cur-OSAS). KC/Cur-OSAS was used as a multipurpose edible food packaging coating on grapes. The characteristics, storage stability, photoactivated antibacterial properties and antimicrobial mechanisms of KC/Cur-OSAS were investigated. The experimental results demonstrated the potential photoactivated antibacterial performance of KC/Cur-OSAS gel coating, with an antibacterial efficacy of more than of 99 % against S. aureus and E. coli. Moreover, the coating showed good biocompatibility and 3D printing potential, and could reduce dewatering, prevent nutrient degradation, inhibit bacterial proliferation, increase nutritional content, maintain food quality, and extend the shelf life of food by more than 3 days, when conserved at a temperature of 25 °C. Hence, the light-driven KC/Cur-OSAS coatings prepared in this has great potential for improving nutrient loading and extending the shelf life of perishable food and can be used for developing food packaging and preservation materials. • Cur-OSAS is manufactured using self-assembly strategy and greatly improves the stability of Cur. • KC/Cur-OSAS shows excellent antioxidant photodynamic sterilization capabilities. • KC/Cur-OSAS coating extends the shelf life of the grapes and preserves their original flavors. • KC/Cur-OSAS coating has proven to have the potential for 3D printing. [ABSTRACT FROM AUTHOR]

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 SCCE 3 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. [Display omitted] • Structurally robust SCCE 3 emulsion was constructed via in situ condensation strategy. • SCCEF 10 film with sustained release of TTO was fabricated. • Sustained release time of TTO was extended by 4 times. • The shelf life of pork can be extended at least 6 days at 4 °C. [ABSTRACT FROM AUTHOR]

This study was conducted primarily to develop an environment-friendly food packaging boasting several advantages, including good water vapor barrier, UV resistance, antimicrobial activity, non-leachability, and polymer miscibility. Initially, the starch-based antimicrobial agent (OCSI) was synthesized through a simple esterification reaction between oxidized corn starch (OCS) and indoleacetic acid (IAA). Subsequently, OCSI was further blended separately with environmentally-friendly materials (PVA, PBAT, PCL), and a series of environment-friendly packaging films were successfully prepared. The resulting films exhibited desirable thermal stability and 100 % barrier against both UV-A and UV-B rays. Moreover, the films presented effective barriers against water vapor, antioxidant, and antimicrobial activity against E. coli and S. aureus. Meanwhile, the films could significantly inhibit the deterioration of fresh fruits and prolong shelf life, considerably expanding their utilization i n safe packaging. The environment-friendly packaging not only realized the sustainable utilization of green polymers, but also offered novel insights into the exploration of sustainable packaging. [Display omitted] • The films had good water vapor barrier, water resistance, mechanical properties and polymer miscibility. • The films exhibited excellent UV resistance, antioxidant, non-leachability, and antimicrobial activity. • The packaging films can significantly extend the shelf life of fresh fruits. [ABSTRACT FROM AUTHOR]

The increasing issue of plastic waste necessitates improved solutions, and biodegradable food packaging is a promising alternative to traditional plastic. In this study, we prepared packaging films using cassava starch (CV), chitosan (CT) and carboxymethyl cellulose (CMC), with glycerol as a plasticizer. However, these films require modifications to enhance their mechanical properties. Therefore, we modified the films by adding vanillin as the crosslinking agent and gingerol extract stabilized silver nanoparticles. The films were fabricated using the film-casting method and characterized by FTIR, XRD, SEM, TGA, mechanical property test, biodegradability test, anti-bacterial test and food packaging evaluation test. Among these films, CT/CV/V/CMC/Gin-AgNPs1 exhibited superior mechanical properties and demonstrated excellent anti-bacterial property both for gram-positive (S. aureus) and gram-negative (E. coli) bacteria and biodegradability, losing over 50% of its weight after 21 days of burial in soil and effectively preserved grapes at 4 °C for 21 days. • Food packaging film was prepared using natural compounds and nanoparticles. • All films exhibited good biodegradability properties. • The biodegradable film showed the highest elongation at break value. • Elongation value allowed the film to wrap around the food effectively. • The biodegradable film also showed significant anti-bacterial properties. [ABSTRACT FROM AUTHOR]

Quality deterioration caused by microorganisms is a crucial problem in food industry. Herein, to enhance the antibacterial effect and extend the storage life of chilled chicken, a gelatin/chitosan (GC)-based "sandwich" nanofiber film was prepared by sandwiching GP2 (gelatin nanofibers loaded with 2 % (v /v) perillaldehyde) between two layers of GC nanofibers. The diameter of GP nanofibers was positively correlated with perillaldehyde concentration. However, the thermal stability of GP nanofibers was negatively correlated. The thermal degradation temperature (Tm) of GP2 was the lowest. Fortunately, GC nanofibers improved Tm of GP2 from 98.91 °C to 111.60 °C. Besides, FTIR absorption bands at 1636 and 1442 cm−1 indicated that perillaldehyde was successfully embedded. Moreover, poor water resistance of gelatin nanofibers was also improved. Specifically, benefiting from the synergy between perillaldehyde and chitosan, the shelf-life of chilled chicken was efficiently prolonged (over 10 days). Thus, this "sandwich" nanofiber film shows promise for food packaging. [Display omitted] • A novel "sandwich" nanofiber film for chilled chicken preservation is prepared by electrospinning. • The out-layer and middle layer of "sandwich" nanofiber film were respectively loaded with chitosan and perillaldehyde. • The out-layer of "sandwich" nanofiber film avoided the sudden release of perillaldehyde and improved the thermal stability and antibacterial activity of middle layer. • The shelf life of chilled chicken was prolonged from 6 days to 10 days by the synergic effect of perillaldehyde and chitosan. [ABSTRACT FROM AUTHOR]

Chlorine dioxide (ClO 2) exhibits promising potential for the application in food preservation. However, the large-scale production of controlled-release ClO 2 films faces challenges. The sodium chlorite microcapsules (Micro-SC) were successfully prepared in this study using polyvinyl alcohol (PVA) as the wall material through the spray drying method. Furthermore, A large-scale preparation of temperature and humidity dual-responsive ClO 2 controlled-release films (Micro-SC@EVA) was achieved using melt extrusion. The film could release ClO 2 triggered by water vapor for 36 days. The antibacterial effects were significantly enhanced with the increase of microcapsule ratio from 4 % to 8 %. The Micro-SC@EVA film reduced the total viable count and wight loss of strawberries, inhibits ethylene production, and extended the shelf life of by 150 % compared with the control group at 25 °C. The application evaluation results show that the novel approach for the large-scale preparation of ClO 2 controlled-release film holds significant implications for food packaging. [Display omitted] • The prepared Micro-SC could generate ClO 2 without adding extra acid. • The production of ClO 2 controlled-release films stably in large-scale. • The controlled-release ClO 2 film could release for 36 days and exhibits a dual-response to temperature and humidity. • The controlled-release ClO 2 film could extends the shelf life of strawberries by 150 %. [ABSTRACT FROM AUTHOR]

New gelatin films incorporated with zein-quercetin nanoparticles (GA/ZQNPs) were developed. The GA/ZQNP films had improved tensile strength, water vapor and oxygen barrier capabilities, hydrophobicity, UV blocking feature, antioxidant activities and antimicrobial properties, which varied with various contents of ZQNPs. Notably, the GA/ZQNP 0.1 –10 films exhibited enhanced tensile stress value around 3.2 MPa and strain of 142 %, a 78.4 % decrease in water vapor permeability, a 76.9 % decrease in oxygen permeability, the highest water contact angle at 112.0 ± 0.6°, an improved DPPH ∙ scavenging rate of 64.9 ± 0.7 %, excellent UV blocking properties and antimicrobial properties. The GA/ZQNP films were further applied for strawberries packaging to assess their preservation capabilities under ambient conditions. The results showed that GA/ZQNP 0.1 –10 nanocomposite films efficiently maintained the best nutrient quality and acceptable appearance of strawberries compared with untreated strawberries, prolonging the shelflife of strawberries to approximately 8 days. These findings suggested promising applications for these new functional films in fruit packaging. [Display omitted] • Tensile property of gelatin film was enhanced by loading zein-quercetin nanoparticles. • The composite films were hydrophobic with a high water contact angle around 112°. • The composite films showed a 78.4 % lower water vapor permeability than gelatin films. • The films maintained better strawberry quality with extended shelf-life to 8 days. [ABSTRACT FROM AUTHOR]

Recent advancements in nanomaterials have significantly impacted various sectors, including medicine, energy, and manufacturing. Among these, organic/inorganic nanohybrids have emerged as transformative tools in the food industry. This review focuses on the innovative applications of these nanohybrids in food packaging, enzyme immobilization, and contamination detection. By combining organic and inorganic components, nanohybrids enable the customization of properties such as barrier performance, mechanical strength, and antimicrobial activity. Organic-inorganic nanohybrids offer promising solutions for the food industry, enhancing safety, quality, and processing efficiency. Examples include gold nanoparticles (AuNPs) used in biosensors for rapid detection of foodborne pathogens, graphene oxide (GO) nanosheets in advanced filtration membranes, and nanocellulose as a fat replacer in low-fat yogurt to improve texture and taste. Quantum dots (QDs) also aid in food traceability by detecting product authenticity. While these technologies showcase transformative potential, challenges like scalability, regulatory compliance, environmental impact, and potential toxicity must be addressed to ensure safe and sustainable adoption. However, to fully harness their benefits, it is crucial to thoroughly assess their toxicological profiles to mitigate potential adverse health effects. This necessitates comprehensive studies on their interactions with biological systems, dose-response relationships, and long-term impacts. Establishing standardized safety protocols and regulatory guidelines is essential to ensure that the utilization of these nanomaterials does not compromise human health while maximizing their advantages. • Nanomaterials have advanced significantly in medicine, food, energy, materials, and manufacturing. • Organic/inorganic nanohybrids are versatile platforms for food packaging and contamination detection. • This review discusses recent advancements in food packaging and contaminant detection using organic/inorganic nanohybrids. • This review highlights the potential and opportunities for nanohybrids in food processing innovation. [ABSTRACT FROM AUTHOR]

Petroleum-based films have triggered a serious global pollution crisis because they are difficult to recycle, degrade, and reuse. Developing alternative sustainable active films represents a powerful strategy to address these issues. Here, a multifunctional biodegradable bacterial cellulose (BC) film incorporated with guanidine-based polymer (PHGH)/gallic acid (GA) was constructed (termed OBC-PHGH/GA). The resulting OBC-PHGH/GA film exhibited a highly interweaved nanofiber network structure with excellent tensile strength and ductility. The OBC-PHGH/GA film showed an excellent antibacterial effect against Escherichia coli (E. coli) and Staphylococcus aureus (S. aureus) with inhibition efficiencies of ∼99.99 % compared with the OBC film. Moreover, the as-prepared film showed excellent UV-shielding, antioxidant, and antifungal activities, showing great potential in food packaging. More importantly, the OBC-PHGH/GA film can be degraded into safe and reusable sugars, demonstrating outstanding environmental friendliness and sustainability. This work provides a promising and unique strategy for designing and fabricating green active packaging materials. [Display omitted] • Eco-friendly cellulose-based multifunctional films were constructed. • The films showed high antimicrobial activities with inhibition rate of >99.99 %. • The free radicals scavenging rate of the film reached more than 92 %. • The film significantly extended the shelf life of strawberries from 2 to 5 days. • The OBC-PHGH/GA film could be degraded into safe and reusable sugars. [ABSTRACT FROM AUTHOR]

This study demonstrates a simple approach to synthesize green Cu particles stabilized by poly(n-vinyl)pyrrolidone (PVP): the latter acts as stabilizer and dispersant, and its presence in solution eliminates the need for an inert atmosphere. Synthetic parameters were tuned to obtain particles with diameters >200 nm, to be human-safe and prevent nano-cytotoxicity. PVP and reductant concentrations, with reaction times, were varied to investigate their effect on colloidal stability, kinetics, and particles size. Particles were fully characterized, morphologically and spectroscopically. Cu@PVP colloids were washed, to remove unbound PVP and reactions byproducts, and then embedded in chitosan (CS) polymer matrix, to prepare self-standing films for food packaging applications. Films were obtained by a simple solvent evaporation protocol. Pellicles were characterized by common analytical techniques; viscoelastic properties, water uptake, and Cu2+ ionic release were investigated, as well. The films antimicrobial efficacy was also tested against three different model fungi responsible for agrifood spoilage. • Bioactive packaging materials can significantly reduce agrifood wastes. • 200-nm Cu particles were synthesized trough a novel and green procedure in aqueous solution. • A new packaging material based on chitosan self-standing films, modified with Cu particles, is here presented. • The films were fully characterized, for chemical composition, viscoelastic properties, and ionic release. • The films were successfully tested against agrifood pathogenic fungi. [ABSTRACT FROM AUTHOR]

The existing films used for fruit preservation suffer from insufficient preservation abilities. This study introduces Cu-tannic acid (Cu-TA) nanoparticles, synthesized from tannic acid (TA) and Cu2+, to enhance food packaging properties. Integrated into a chitosan-gelatin (CG) matrix, the resultant Cu-TA nanocomposite films exhibit superior antibacterial efficacy and killing rates of Escherichia coli and Staphylococcus aureus more than 99 %, and double the shelf life of strawberries, underscoring the exceptional freshness preservation capabilities of film. Additionally, the tensile strength of the Cu-TA nanocomposite films increased by 1.75 times, the DPPH radical scavenging percentage increased from 29.4 % to 68.4 %, and the water vapor permeability (WVP) decreased by about 60 % compared to the pure CG films. Comprehensive cytotoxicity and migration assessments confirm the safety of film, paving the way for their application in food packaging. The excellent performance of the Cu-TA nanocomposite films positions them as a formidable solution for protecting perishable food items. [Display omitted] • Cu-TA nanocomposite is synthesized successfully • Incorporated Cu-TA nanocomposite upgrades the properties of CG film. • Cu-TA nanocomposite endows CG film with excellent photothermal antibacterial activities • The shelf life of strawberries is greatly extended by the prepared Cu-TA nanocomposite film [ABSTRACT FROM AUTHOR]

Packaging plays an important role in delaying food spoilage. However, conventional packaging films do not have antimicrobial properties. Films with antimicrobial components are receiving growing research interest. However, many of the reported studies use conventional non-degradable polymers during film preparation, posing a significant threat to the environment and sustainable development. Furthermore, conventional inorganic antibacterial agents are commonly used during film preparation, posing a risk to food safety. In this study, antibacterial compounds were extracted from diverse plants, and then biodegradable antimicrobial films were prepared in a continuous way via the melt extrusion method. Especially, films prepared using Vernicia fordii and Phyllanthus urinaria extracts showed effective antibacterial activities against common foodborne pathogens. This study is the first to prepare antibacterial films in a continuous way using natural plant extracts as the effective components, and may shed new light on future research in preparing green antibacterial films via environment-friendly approaches. [Display omitted] • Antibacterial pellets are prepared by immersing degradable polymers in plant extracts. • Antibacterial films are prepared continuously by melt extrusion of the pellets. • The prepared films show effective activities against common foodborne pathogens. [ABSTRACT FROM AUTHOR]

Etching effects by lipase on polylactic acid (PLA) could induce the exposure of active sites and promote the attachment of betanin nanocomplexes (BR-Ch) to obtain red color. 3D printing, regarded as emerging, innovative packaging fabrication technique, was applied to potentially develop creative, red PLA products for food application. BR-Ch was prepared based on betanin and nano chitin via electrostatic interaction and hydrogen bonding, obtaining nanocomplexes with excellent thermal stability. Pre-treatments mattered greatly in PLA functionalization, and especially, lipase pre-treatment 30 min promoted BR-Ch modification on PLA. Final PLA exhibited excellent red color characteristics (CIElab, Hue-Saturation-Brightness, K/S and CMYK), elongation at break and stable thermal resistance, ultimately achieving outstanding dyeing effect. This work indicates that BR-Ch can potentially replace synthetic pigments to functionalize lipase-pretreated PLA, and the dyed PLA demonstrate the excellent packaging application prospects in food field by 3D-printed products. [Display omitted] • Nano chitin stabilized betanin and formed nanocomplexes via electrostatic interaction. • Enzyme pre-trearments induced etching effects and exposed active sites on PLA. • Lipase promoted attachment of nanocomplexes on pre-treated PLA with high efficiency. • Final PLA had great color (CIELab, K/S and CMYK), mechanical and thermal merits. • Practical 3D printing illustrated high accuracy and packaging application possibility. [ABSTRACT FROM AUTHOR]

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 O H and C H 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. • Ethyl maltol and maltol improved the homogeneity of the PBAT/TPS blend films. • The release of ethyl maltol and maltol ≥3 % from the films effectively inhibited microbial growth. • Active films extended the shelf life of butter cake by delaying fungal growth and hardness. [ABSTRACT FROM AUTHOR]

Monitoring food freshness is considerably important for food safety. In this study, a smart pH-responsive fluorescence hydroxypropyl methyl cellulose-κ-carrageenan-fluorescein isothiocyanate-NH 2 -CaAl 2 O 4 (H-K-F-N) film was prepared. Taking synergetic advantage of the pH-dependent behavior of fluorescein isothiocyanate dye and the luminescence characteristics of calcium aluminate phosphor, the film exhibited a unique strong pH-responsive fluorescence with an exceptional linear relationship (correlation coefficient, R2 = 0.9993) across a wide pH rang of 2.0–12.0. Moreover, the H-K-F-N film, as a smart sensor, could be used to estimate the total volatile basic nitrogen and total viable count through fluorescence intensity based on the partial least squares regression model and support vector machine regression, respectively. Leveraging the relationship between the fluorescent image's digital signals and food freshness indicators, a smartphone-assisted system was developed. These results demonstrated that H-K-F-N film is promising for applications in intelligent food packaging and food safety monitoring. [Display omitted] • The FITC and NH 2 -CAO covalently synthesized onto HPMC-KC based network skeleton. • The H-K-F-N film exhibited a unique strong pH-responsive fluorescence in the pH range of 2.0–12.0. • The TVB-N and TVC values of food could be monitored by the smart fluorescent film. • The smartphone-assisted platform was constructed to monitor food freshness by fluorescent signal image recognition. [ABSTRACT FROM AUTHOR]

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. [Display omitted] • Utilization of plasma for polymerizing PEG/ZnO antimicrobial coatings. • Fine-tuned plasma input power yields hydrophilic conformal PEG/ZnO coating. • Identification of released components from coatings to food simulants and water. • Toxicity evaluation of degradation products confirms no hazards. [ABSTRACT FROM AUTHOR]

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. [Display omitted] • Curcumin was added to waterborne polyurethane in bound and free forms. • The curcumin-rich surface increased exposure to the ammonia released by crabs. • The Cur/PU-3 film triggered a real-time color response. • The enriched curcumin was degraded for the release of the antibacterial agent. [ABSTRACT FROM AUTHOR]

In recent years, environmental concerns regarding the persistence of petroleum-based plastic food packaging have increased, prompting the exploration of biopolymer alternatives. Carboxymethyl chitosan (CMCS), a derivative of chitosan, exhibits superior water-soluble film properties, making it an ideal material for degradable food packaging applications. This study comprehensively examines the synthesis methods and properties of CMCS, with a particular emphasis on recent advancements in CMCS-based food packaging films. Various functionalized CMCS–based food packaging films, including coblended, nanoparticle composite, plant extract composite, and cross-linked films, were reviewed. The practical applications of CMCS-based food packaging films and edible coatings in food preservation are also showcased. This study emphasizes that the notable compatibility of CMCC with a range of polymers and additives has facilitated the development of multifunctional packaging films. These innovations, including antibacterial, antioxidant, and smart-indicating variants, have demonstrated remarkable efficacy in preserving fruits, aquatic products, poultry, and other perishable goods. [Display omitted] • CMCS is considered to be a promising material for food packaging • CMCS exhibits superior film-forming properties and water solubility • CMCS demonstrates good compatibility with various biopolymers • Incorporating plant extracts and nanoparticles enhance properties of CMCS-based film • CMCS composite films demonstrate potential for food preservation applications [ABSTRACT FROM AUTHOR]

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. [Display omitted] • Food loss due to the spoilage of fresh produce is critical issue. • Edible and water-soluble chitosan derivative was synthesized using chitosan and gallic acid. • Coated chitosan derivative exhibits excellent UV-protection, antioxidant and antibacterial activities. • This edible coating exhibits significant potential to effectively address the food loss issue. [ABSTRACT FROM AUTHOR]

In recent years, the biocompatibility and environmental friendliness of xylan-based materials have demonstrated great potential in the field of food packaging and coatings. In this study, the cationized xylan based composite coating (CXC) was developed using a hybrid system of cationic-modified bamboo xylan (CMX) and sodium alginate (SA) combined with thyme oil microcapsules (TM). The optimized CXC-B was composed of 1.27 % TM, 2.42 % CMX (CMX: SA = 3:2), and 96.31 % distilled water. When applied to the surface of a blueberry, the CXC-B treatment extended the ambient storage time of the fruit to 10 days while substantially reducing its morbidity (P < 0.05) and protecting its texture, flavor, and nutritional integrity. The resulting composite coating provides a promising solution to the problem of blueberry perishability during ambient storage. Schematic diagram for the cationization reaction of xlan extracted from bamboo and its use in the making of composite coating to keep blueberries fresh. [Display omitted] • The composite coating has excellent film-forming properties and anti-fungal decay activity. • This method improved the disadvantage of polysaccharide-based materials that are prone to hygroscopicity. • This complex coating effectively reduces the weight loss of blueberries. [ABSTRACT FROM AUTHOR]

Foodborne pathogens continue to pose a significant threat to human health. This study aims to enhance the antimicrobial activity of low-dose silver nanoparticles (AgNPs) against foodborne pathogens and use the enhanced AgNPs to preserve green grapes. A chemical delivery carrier for covalent organic frameworks (COFs) impregnated with AgNPs was developed. We investigated the bacteriostatic properties (minimum bacteriostatic concentration, bacteriostatic growth curve), the mechanism of action of the bacteriostatic agent, and the performance of the bacteriostatic film. The bacteriostatic preservation rate of the AgNPs@COFs composite on green grapes was evaluated. The minimum bacteriostatic concentration of the AgNPs@COFs composite was 10 μg/mL, and the bacteriostatic rate varied between 94.01 % and 98.77 %. The developed antibacterial AgNPs@COFs composite has potential applications in food packaging and preservation. • The prepared COFs can provide a large number of loading sites for AgNPs. • The antibacterial properties of the material against four kinds of microorganisms were tested. • The inhibition rate was 94.01 % ∼ 98.77 % under a minimum concentration of 10 μg/mL. • The bacteriostatic material was applied for the preservation of green grapes. [ABSTRACT FROM AUTHOR]

This study explored protein fibrillization and characterization, demonstrating significant enhancements in the structural, mechanical, and functional properties of soy and pea protein fibrils for biodegradable food packaging. The fibrillizationprocess increased β -sheet alignment by 1.3–fold for soy protein fibrils (SPF) and 1.2–fold for pea protein fibrils (PPF). ThT fluorescence assays revealed higher β -sheet alignment in SPF compared to PPF. Structural analysis showed flexible, worm-like fibrils in SPF and PPF. Mechanical tests indicated significant improvements: tensile strength increased to 4.88 MPa for SPF and 3.83 MPa for PPF films, with elongation at break reaching 221 % for SPF and 101.62 % for PPF films. Amyloid fibrillation reduced water solubility and water vapor permeability while increasing the swelling degree of protein films. Optical analysis revealed decreased lightness, intensified green and yellow hues, and increased transparency. These findings highlight the potential of amyloid fibrillation to enhance protein films for sustainable packaging applications. • Fibrillization boosted β -sheet alignment, with soy films showing higher fluorescence. • Fibrillized films showed smoother, more uniform surfaces in morphological analysis. • Soy and pea fibril films reduced lightness, increased transparency. • Fibrillation reduced water solubility and vapor permeability; increases swelling degree. • Fibrillated films showed better tensile strength, elongation, and thermal stability. [ABSTRACT FROM AUTHOR]

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]

Microbial contamination is the leading cause of food spoilage and food-borne disease. Here, we developed a multifunctional surface based on polylactic acid (PLA) bioplastic with antifouling and antibacterial properties via a facile dual-coating approach. The surface was designed with hierarchical micro/nano-scale roughness and low surface energy. Bactericidal agent polyhexamethylene guanidine hydrochloride (PHMG) was incorporated to endow the film with bactericidal activity. The film had good superhydrophobic, antifouling and antibacterial performance, with a water contact angle of 154.3°, antibacterial efficiency against E. coli and S. aureus of 99.9 % and 99.6 %, respectively, and biofilm inhibition against E. coli and S. aureus of 63.5 % and 68.9 %, respectively. Synergistic effects of antibacterial adhesion and contact killing of bacteria contributed to the significant antibacterial performance of the film. The biobased biodegradable film was highly effective in preventing microbial growth when applied as antibacterial food packaging for poultry product, extending the shelf life of fresh chicken breast up to eight days. Graphical Abstracts. [Display omitted] • PLA film packaging with synergistic antibacterial adhesion and bactericidal activity was developed • Both physical and chemical antibacterial mechanism were investigated • The antifouling antibacterial packaging extended the shelf life of chicken meat to 8 days at 4 °C [ABSTRACT FROM AUTHOR]

This study developed a biodegradable food film, incorporating bioactive components of Polygonatum cyrtonema extracted using natural deep eutectic solvents (NADES) into a matrix of chitosan and soy protein isolate. The films containing varying concentrations (0 %–5 %) of P. cyrtonema extract (PCE) were characterized. The addition of PCE improved the mechanical (+25.9 MPa for tensile strength), optical (+11.29 mm−1 for opacity), and thermal stability (−14.39 % for weight loss) of the films. The DPPH and ABTS radical scavenging rates increased by approximately 1.1 times and 0.5 times, respectively, and malondialdehyde formation reduced by 8 %. The films also effectively inhibited the growth of Staphylococcus aureus or Escherichia coli. The films showed complete biodegradability after 7 days. Using the NADES-PCE coated film reduced the weight loss of sweet cherries by 41.04 % while significantly decreasing the loss of hardness, total phenols, vitamin C, total soluble solids, and titratable acidity, thereby considerably extending the storage life of the sweet cherries. Overall, this study developed a new environmentally friendly packaging material and improved the functionality of the packaging film by leveraging natural plant extracts, demonstrating tremendous potential in the field of food preservation and packaging. [Display omitted] • We extracted bioactive components of Polygonatum cyrtonema using deep eutectic solvents. • We developed an active packaging film from NADES- P. cyrtonema extract and chitosan/soy protein isolate. • Films with NADES- P. cyrtonema extract exhibit enhanced mechanical, optical, thermal properties, and bioactivity. • Films with NADES- P. cyrtonema extract extended the quality and shelf life of sweet cherries. [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]

Oxidation processes affect proteins from various molecular pathways and are crucial for wild boar meat quality, shelf life and human health. This study investigated the effects of different storage methods on the formation and composition of oxygen-induced protein aggregates in the muscles of European wild boar (Sus scrofa scrofa). Vacuum packaging (VAC), modified atmosphere packaging (MAP) and dry-ageing (DA) were compared over a 21-day storage period. The results showed significant differences in protein aggregation depending on the method and storage time. The most intense protein aggregation occurred in the MAP (80 % O 2 ), while air DA (20.9 % O 2 ) resulted in intermediate levels of protein aggregation. Crucial myofibrillar proteins involved in aggregate formation were titin, myosin isoforms (MYH1, MYH2 and MYH7) and nebulin, which were cross-linked with small sarcoplasmic enzymes, such as muscle creatine kinase, isocitrate dehydrogenase and ATPase 1. High‑oxygen storage conditions also promoted the oxidation of ATP synthase, beta-enolase 3, ADP/ATP translocase and myoglobin., 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 The Authors. Published by Elsevier Ltd.. All rights reserved.)

To develop green food packaging films, we prepared carrier-free hesperidin (HSD) nanoparticles by self-assembly technique and loaded them into Sodium Alginate (SA) and Sodium Carboxymethyl Cellulose (CMC) matrices to obtain the composite film. SEM and TEM imaging revealed that these nanoparticles exhibited a rod-like structure (hesperidin nanorods, HSD NRs). Compared to HSD, the water solubility and biological activity of HSD NRs were significantly higher. When HSD NRs were loaded into the SA/CMC film, the antibacterial ratios against S. aureus and E. coli were 91.20 % and 78.02 %, respectively. Moreover, the composite film showed good antioxidant activity against DPPH+, ABTS+, and Fe3+. The addition of HSD NRs significantly improved the film's barrier properties and mechanical strength. Therefore, the SA/CMC-HSD NRs film was more effective than the traditional polyethylene (PE) film in extending the shelf life. These results indicate that the SA/CMC-HSD NRs film holds great potential for fruit preservation. [Display omitted] • Hesperidin nanorods (HSD NRs) were prepared by self-assembly technique. • HSD NRs solve the low bioavailability issue caused by poor water solubility. • HSD NRs enhance the biological activity and mechanical strength of the films. • This film effectively extends the shelf life of red grapes. [ABSTRACT FROM AUTHOR]

Oryzanol has a variety of physiological activities and is widely used in food and medicine. However, its utilization form and bioavailability are limited by poor solubility and photothermal stability. In this paper, an inclusion complex (IC) was prepared by modifying β-cyclodextrin as a molecular carrier to encapsulate Oryzanol. Polycaprolactone-chitosan (PCL-CS) and IC were prepared into a fiber membrane (PCL-CS-IC) using an electrostatic spinning technique and applied to wound healing and grape preservation. The results showed that the prepared ICs had a drug loading rate of 43.18 % with good antimicrobial, wettability, and air permeability properties. The PCL-CS-IC effectively reduced the inflammation of mouse wounds, with obvious re-epithelialization and inflammatory factors reduction in skin tissues. Meanwhile, the PCL-CS-IC delayed the decay process of grapes and extended shelf life. In conclusion, this study effectively improved the utilization of oryzanol and provided potential ideas for wound dressing preparation and food packaging materials development. • Modified β-CD for encapsulation of oryzanol to form inclusion compound. • Loading and encapsulation efficiencies of Oryzanol/modified β-CD were 43.18 % and 55.70 %. • PCL-CS-inclusion compound nanofiber membranes were prepared by electrospun technology. • PCL-CS-IC membranes have good applications in wound dressing and food preservation. [ABSTRACT FROM AUTHOR]