ArticleRSC advances2026
Optimizing shape memory polyurethane films for stimuli-responsive food preservation.
Article in RSC advances, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
0 citing papers in PubMed.
No citing paper in PubMed yet.
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
9 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Shape memory polyurethane (SMPU) films have garnered significant research interest because of their ability to demonstrate reversible shape changes in response to external stimuli. Thus, they are promising candidates in applications such as food preservation. Considering this, the present research explores the optimization of SMPU films that are specifically tailored for stimuli-responsive food preservation, incorporating the effects of various film compositions on the gas permeability and temperature sensitivity of polyurethane films. Using polyethylene glycol (PEG), 1,6-hexamethylene diisocyanate (HDI), 1,4-butanediol (BDO), and castor oil (CO) as essential ingredients, SMPU films were synthesized. This study focused on determining the thermal properties, shape-memory, and water vapor permeability of the synthesized films. Polyurethane films prepared at different CO/PEG ratios revealed phase transition temperatures (switching temperatures) ranging from -18 to 1 °C. The prepared SMPU films containing 40/60 CO/PEG exhibited outstanding shape-memory capabilities. These films had a shape recovery ratio of greater than 96%, which could contribute to an improvement in the preservation of fresh produce in a crisper by up to 10 days. Moreover, the SMPU film with 40/60 CO/PEG demonstrated greater water vapor permeability, with cabbage leaves losing 3% of their water content. The films with lower PEG contents exhibited stronger barrier properties than those with higher PEG contents and may be suitable for packaging foods with lower respiration rates. These new film formulations hold great promise for the development of smart packaging solutions since they provide thermally responsive gas permeability, which can help in preserving fresh foods for longer periods. These findings could pave the way for the development of novel packaging materials that are responsive to changing environmental conditions, thereby enabling more sustainable food preservation.
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.