Academic Journal
CS-DES-OEO hot-pressed films with improved heat-sealing strength and antimicrobial activity for white bread preservation.
| Τίτλος: | CS-DES-OEO hot-pressed films with improved heat-sealing strength and antimicrobial activity for white bread preservation. |
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| Συγγραφείς: | Gao Y; College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China., Xiong Z; College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China., Wu C; College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China., Fan M; College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China. Electronic address: mfan@shou.edu.cn., Li L; College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China. Electronic address: l-li@shou.edu.cn. |
| Πηγή: | Food chemistry [Food Chem] 2026 Oct 30; Vol. 527, pp. 150944. Date of Electronic Publication: 2026 Aug 27. |
| Τύπος έκδοσης: | Journal Article; Evaluation Study |
| Γλώσσα: | English |
| Στοιχεία περιοδικού: | Publisher: Elsevier Applied Science Publishers Country of Publication: England NLM ID: 7702639 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7072 (Electronic) Linking ISSN: 03088146 NLM ISO Abbreviation: Food Chem Subsets: MEDLINE |
| Imprint Name(s): | Publication: Barking : Elsevier Applied Science Publishers Original Publication: Barking, Eng., Applied Science Publishers. |
| Ιατρικοί όροι (MeSH): | Food Preservation*/instrumentation , Food Preservation*/methods , Food Packaging*/instrumentation , Food Packaging*/methods , Bread*/microbiology , Bread*/analysis , Chitosan*/chemistry , Chitosan*/pharmacology , Oils, Volatile*/chemistry , Oils, Volatile*/pharmacology , Anti-Bacterial Agents*/pharmacology , Anti-Bacterial Agents*/chemistry, Escherichia coli/drug effects ; Escherichia coli/growth & development ; Staphylococcus aureus/drug effects ; Staphylococcus aureus/growth & development ; Hot Temperature ; Tensile Strength |
| Περίληψη: | Chitosan (CS), a renewable natural polymer, facing constraints in its application within the food packaging field due to the low heat-sealing strength after film formation by the casting method. This study successfully developed a novel and environmentally friendly CS active composite film via hot-press method. Although oregano essential oil (OEO) slightly reduced tensile strength (TS), it improved elongation at break (EAB) (140% increase), heat-seal strength (18.5% increase), and potentiated antibacterial effects against E. coli and S. aureus compared with the CS-DES film. In the preservation of white bread, the CS-DES-OEO film effectively inhibited microbial growth, and the shelf life was extended by at least 4 days compared to conventional polyethylene (PE) packaging. This study verified the green characteristics of the choline chloride-based DES and OEO, addressed the inherent limitation of the low heat-seal strength of CS films, and further demonstrating the potential of CS-based active packaging in food preservation applications. (Copyright © 2026. Published by Elsevier Ltd.) |
| 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. |
| Contributed Indexing: | Keywords: Bread preservation; CS film; Heat-sealing property; OEO; Shelf life |
| Substance Nomenclature: | 9012-76-4 (Chitosan) 0 (Oils, Volatile) 0 (Anti-Bacterial Agents) |
| Entry Date(s): | Date Created: 20260901 Date Completed: 20261016 Latest Revision: 20261016 |
| Update Code: | 20261016 |
| DOI: | 10.1016/j.foodchem.2026.150944 |
| PMID: | 42679477 |
| Βάση Δεδομένων: | MEDLINE |
| ISSN: | 1873-7072 |
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| DOI: | 10.1016/j.foodchem.2026.150944 |