Effects of ethanol combined with ascorbic acid and packaging on the inhibition of browning and microbial growth in fresh-cut Chinese yam

Effect of 100% Oxygen-Modified Atmosphere Packaging on Maintaining the Quality of Fresh-Cut Broccoli during Refrigerated Storage

The effect of 100% oxygen (O₂)-modified atmosphere packaging (MAP) on the quality improvement of fresh-cut broccoli stored at 4 °C for 15 days was investigated in this study. The results indicated that, compared to the control group conditions, 100% O₂ MAP treatment effectively maintained broccoli sensory evaluation scores, green color, and texture; reduced respiration and chlorophyll degradation; and reduced total bacterial count (TBC), malondialdehyde (MDA) levels, electrolyte leakage (EL), hydrogen peroxide (H₂O₂), and superoxide (O₂^-) contents. Furthermore, 100% O₂ MAP led to a smaller loss of nutrients and increased antioxidant capacity. In conclusion, the use of 100% O₂ MAP is an effective approach for maintaining high-quality fresh-cut broccoli during refrigerated storage at 4 °C.

Assessment of migration regularity of phthalates from food packaging materials

Phthalate acid esters (PAEs) are one of the essential plastic additives which may lead to plenty of harmful effects, including reproductive toxicity, teratogenicity, and carcinogenicity. Increasing attention has been paid to the migration of plasticizer. In this article, the disposable plastic lunch boxes were taken as the research object. The result showed that dibutyl phthalate (DBP) and diisobutyl phthalate (DIBP) have been mainly found, whose content was 1.5 mg/kg and 2.4 mg/kg, respectively. The LOD was 2 ng/g, and LOQ was 6.7 ng/g. We further investigated the migration of PAEs into the simulated liquid at different temperature conditions. Then, the linear fitting performing by first-order kinetic migration model revealed that the lower the polarity of the simulated liquid, the larger the rate constant K 1 and initial release rate V 0. The higher the temperature, the bigger the K 1 and V 0.