Effectiveness of modified atmosphere packaging in preserving a prepared ready‐to‐eat food

The effectiveness of modified atmosphere packaging (MAP) was evaluated for a combination prepared food (Korean braised green peppers with dry anchovies). From a preliminary storage test of the ready‐to‐eat dish at 10°C, the aerobic bacterial count on the green peppers was selected as a primary quality index. The effect of MAP with different CO₂ concentrations on the product quality at 10°C was also studied. MAP with a CO₂ concentration of ≥30% extended the lag time and/or reduced the growth rate of bacteria. Finally, the effect of different storage temperatures (5, 10, 15 or 20°C) on the shelf life of the product was investigated. Mathematical modelling of bacterial growth curves under stretch‐wrap air packaging and MAP with 60% CO₂/40% N₂ showed that MAP increased the hypothetical minimum temperature in the square root model that describes the temperature dependence of the lag time and growth rate. MAP conditions of 60% CO₂/40% N₂ extended the shelf life at 10°C by 130% (to 18.4 days) relative to that achieved with stretch‐wrap air packaging (7.9 days) based on the time taken to reach the quality limit of an aerobic bacterial count of 10⁵ CFU/g. The relative extension of shelf life achieved with MAP was greater at lower temperatures. Copyright © 2008 John Wiley & Sons, Ltd.     

Influence of Active Packaging on the Shelf‐life­ of Minimally Processed Fish Products in a Modified Atmosphere

The effectiveness of an innovative foam plastic tray, provided with absorbers for volatile amines and liquids, on the shelf‐life of different fish products packed under a modified atmosphere (40%CO₂:60%N₂), was evaluated in comparison with a standard tray. Fillets of sole (Solea solea), steaks of cod (Merluccius merluccius) and whole cuttlefish (Sepia fillouxi), placed in the two different kinds of trays, were kept at 3°C. Microbiological (TBC‐, Gram‐negative‐, H₂S‐producing bacteria and lactic acid bacteria) and chemical (surface pH, TMA headspace) analyses were carried out after 3, 7 and 10 days of storage. The new packaging, associated with a rigorous control of storage temperature, increased the shelf‐life up to 10 days. In fact, the innovative tray sequestrated the greater part of trimethylamine from the headspace and led to delayed microbial growth, especially of Gram‐negative and H₂S‐producing bacteria, and in addition it favoured the growth of bacterial strains such as Moraxella phenylpiruvica , which are not involved in off‐flavouring production (especially H₂S), because of their lypolitic activity. Copyright © 2001 John Wiley & Sons, Ltd.     

Effect of hinokitiol impregnated sheets on shelf life and quality of “KEK‐1” tomatoes during storage

Hinokitiol (β‐thujaplicin, volatile oil extracted from the wood of Hiba arborvitae [Thujopsis dolabrata var. hondae], cypress family) is a natural preservative, antimicrobial, and chelating agent, used to prevent decay and extend the shelf life of fruits and vegetables. In the present study, we used nonwoven rayon sheets impregnated with hinokitiol to conduct packaging studies. Mature green tomatoes var. “KEK‐1” were packaged under three packaging conditions, ie, modified atmosphere packaging (MAP), MAP + hinokitiol (MH), and perforated film package (as control), and their quality attributes were compared during storage. The packaging materials used were low‐density polyethylene (LDPE) film (40 μm) and fresh sheets of nonwoven rayon impregnated with hinokitiol. O₂ in the MAP packaged tomatoes were retained throughout the storage period (3% to 5% O₂). Results showed that MH had slightly improved quality attributes throughout the storage period when compared with MAP alone. Expression levels of LeACS, LeADH, and LeTBG4 genes were higher in 5 and 9 days of control when compared with MAP and MH. “KEK‐1” tomatoes had longer shelf life under MAP and MH packaging and maintained the quality at 15°C. Hence, the effect of the MAP with bioactive packaging treatments could be effective in the future application for the extension of shelf life and quality of fruits and vegetables.     

Effect of modified atmosphere packaging and superchilled storage on the shelf‐life of farmed ready‐to‐cook spotted wolf‐fish (Anarhichas minor)

Modified atmosphere packaging (MAP) combined with superchilling (?1°C) was evaluated as a mild preservation method for farmed spotted wolf‐fish (Anarhichas minor). Portions were packaged in air and in CO2:N2 (60%:40%) atmosphere with a gas:product ratio of approximately 1, at superchilled (?1.0°C ± 0.2°C) or chilled (+4.0°C ± 0.2°C) temperatures. A reduced bacterial growth (p < 0.001), measured as aerobic plate counts (APC) and psychrotrophic bacteria, was observed in modified atmosphere (MA) packaged wolf‐fish at both ?1°C and +4°C, compared to portions in air. MA‐packaged wolf‐fish had improved odour and flavour scores (p < 0.05), but also a higher drip loss than fish stored in air. A shelf‐life of 15 days was obtained at ?1°C for MA‐packaged fish compared to 8–10 days in air, and at 4°C the shelf‐life was 13 days in MA and 6–8 days in air. Copyright © 2006 John Wiley & Sons, Ltd.     

A Multi‐functional Biofilm Used as an Active Insert in Modified Atmosphere Packaging for Fresh Produce

We developed a multi‐functional agar‐based biofilm for fresh produce packaging by modulating its CO₂ absorption and water vapour absorption functions. The film was prepared from solutions containing agar as a matrix and a water vapour absorbent, glycerol as a plasticizer, and sodium carbonate (SC) and/or sodium glycinate (SG) as a CO₂ absorbent. The optical, mechanical, and CO₂ and water vapour absorption properties of SC, SG, and SC/SG films were investigated. Multi‐functional films tended to show poor mechanical properties, with a hard texture and an opaque and yellowish colour. The three films had different CO₂ absorption capacities and coefficients, with SC film showing the highest absorption, followed by SC/SG and SG films. The water absorption coefficients were much higher than those of CO₂, with the opposite dependence on the absorbent compound. The multi‐functional benefits of the developed film were shown by using the film for modified atmosphere packaging (MAP) of shiitake mushrooms as an insert label. A tailored MAP design for shiitake mushrooms was produced based on mass transfer mathematical models. The package attached with SC film label was capable of generating the desired internal atmosphere and thus showed the best quality preservation in terms of colour, firmness, flavour score, and bacterial growth after 5‐day storage. A tailored MAP system with our multi‐functional film can provide an optimal modified atmosphere for CO₂‐sensitive fresh commodities, preserve their quality, and extend their shelf life. Copyright © 2015 John Wiley & Sons, Ltd.     

Modelling a modified atmosphere packaging system for fresh scallops (Argopecten purpuratus)

Seafood is a highly perishable food, which has a relative short shelf‐life. Modified atmosphere packaging (MAP) is a system that offers a way of extending the shelf‐life of seafood products, maintaining quality and inhibiting bacterial growth. The objective of this research was to study and determine the optimal conditions for packaging scallops in a modified atmosphere system, which includes CO₂/O₂/N₂ mixture, headspace:food ratio and storage temperature, utilizing an integrated mathematical model for MAP systems with its respective experimental validation. For validation purposes, two experiments were conducted, using gas mixtures of: (a) 45% CO₂/10% O₂/45% N₂; and (b) 60% CO₂/10% O₂/30% N₂. In addition, two experiments, at 6°C and 20°C, were conducted to obtain the shelf‐life model, utilizing the following gas mixtures: 30% CO₂/10% O₂/60% N₂; 45% CO₂/10% O₂/45% N₂; 60% CO₂/10% O₂/30% N₂; and 75% CO₂/10% O₂/15% N₂. Gas mixtures with CO₂ concentrations between 30% and 70% and different headspace:food ratios were tested during simulations. The optimal conditions for scallop storage were a 60% CO₂/10% O₂/30% N₂ gas mixture and a headspace:food ratio of 2:1. With these conditions, a simulated shelf‐life of 21 days was obtained. Optimal conditions consider maximum shelf‐life, an adequate film collapse criterion, and time to reach the pseudo‐equilibrium condition. The predictive mathematical model, coupled with experimental studies for specific products, can be efficiently utilized to evaluate packaging alternatives (size, material and selected thickness) for different temperatures and initial gas concentration scenarios of MAP products. Copyright © 2006 John Wiley & Sons, Ltd.     

Effect of chitosan coating and vacuum packaging on the quality of refrigerated grilled pork

The effects of chitosan coating and vacuum packaging on the quality and shelf‐life of retail packaged grilled pork in a PVDC/nylon pouch during refrigerated storage at 2 ± 1°C were investigated. Grilled pork without chitosan coating and packaged in 100% air was used as the control sample. Firmness, pH, colour, peroxide values, microbial population and shelf‐life (as determined by sensory characteristics) of the samples were determined during the storage. The results showed that colour, peroxide values and microbial population coincided with sensory characteristics. The delayed growth of microbes in vacuum packaging can be attributed to inhibition by low levels of O₂. Chitosan coating was shown to minimize oxidation, as reflected by the peroxide values, colour changes and microbial counts of the samples. Vacuum‐packaged chitosan‐coated grilled pork showed negligible microbial growth and was found to be organoleptically acceptable throughout the storage period. Chitosan coating along with vacuum packaging provided a type of active packaging to maintain quality and extend the shelf‐life of grilled pork. Copyright © 2006 John Wiley & Sons, Ltd.     

Preservation of strawberries by modified atmosphere packages with other treatments

The impact of modified atmosphere packaging (MAP), in combination with ozone treatment and an edible film coating, on the preservation of strawberries was studied. A combination of 2.5% O₂ with 15% CO₂ was the optimum gas composition for the MAP of strawberries and prolonged shelf‐life by 4–6 days. When the strawberries were pre‐treated with a 4.3 mg/m³ ozone water dip and an edible coating prior to packaging, the shelf‐life was extended to 8–10 days. The results showed that two treatments [No.1: polyvinyl alcohol 134 (2%); monostearatacylglycerol (0.5%); phytic acid (0.05%); sorbitol (0.05%); sodium alginate (0.1%); absolute alcohol (8%): No.2: polyvinyl alcohol 134(1%); soluble starch (1%); glucose (1%); sucrose (1%); sodium alginate (0.1%); sorbitol (0.05%)] gave the best effects on strawberry quality and shelf‐life. All treatments (Nos 1–4) were obviously superior to check experiments for soluble sugar, ascorbic acid, acidity and anthocyanin. Furthermore, the treatments gave superior results for browning index, commodity ratio and permeability of the cell membrane. Copyright © 2006 John Wiley & Sons, Ltd.     

Effect of different modified atmosphere packaging on microbial quality,oxidation and colour of a seasoned ground beef product (meatball)

The effects of different modified atmosphere packaging (MAP) on microbial quality, oxidation and colour of meatballs were investigated. Meatballs were prepared in our laboratory and packaged in vacuum or in different gases: combinations of O₂ (0, 2, 21%) and CO₂ (0, 33, 66, 100%) with N₂ as balance gas. Total microbial count, thiobarbituric acid reactive substances and colour were determined during storage at 3°C for 3 weeks. Total microbial count remained unchanged at around 6.3 LogCFU/g in vacuum and 100% CO₂ packages after 7 days, and slightly increased afterwards. The microbial count was higher in other packages and increased to 7.6 LogCFU/g after 21 days storage. Oxidation was inhibited by reduced O₂ and increased CO₂ in the packages. Packages with low O₂ maintained colour (a‐values) to a greater extent than the packages with higher O₂ levels. MAP containing 1–3%O₂ with 33%CO₂ inhibited microbial growth, oxidation and colour change in meatballs. Copyright © 2009 John Wiley & Sons, Ltd.     

Prediction of plastic film thickness based on gas permeability and validation with ‘Kyoho’ table grapes for optimal modified atmosphere packaging

Modified atmosphere packaging (MAP) storage has become a useful technique for extending the shelf life of fruit and vegetables. However, the success of MAP depends on many factors, including types of fresh products, storage conditions, and the characteristics of the packaging films. To achieve the optimal gas composition in the package headspace and improve the postharvest quality of fresh produce, the packaging film with appropriate barrier properties needs to be selected. This study aimed to predict the film thickness by applying produce respiration rate and package film permeability data measured in given product weight and storage conditions. An available film (eg, 25‐μm‐thick low‐density polyethylene) was used to pack fresh produce, and the respiration rate of fresh produce and in‐package O₂ and CO₂ concentrations at steady state were measured. Permeability of the film was calculated based on mass balance, and the thickness of the film could be predicted if the recommended target O₂ and CO₂ concentration was obtained from the literature. To validate the predicted thickness value, an experiment was conducted by packaging fresh table grapes in bags of the predicted thickness. The effect of packaging with different film thicknesses on the quality of the fruit was determined. The results showed good agreement between the predicted and the experimental in‐bag O₂ and CO₂ concentrations, and the MAP with predicted thickness (90 μm) film was more effective in maintaining postharvest quality of grapes during low‐temperature storage than the thinner films (30 and 60 μm) and the control.     

Effects of PP‐based Nanopackaging on the Overall Quality and Shelf Life of Ready‐to‐eat Salami

A total of 1% nanoclay containing polypropylene (PP)‐nanocomposite and 1% nanoclay plus 5% poly‐beta‐pinene (PβP) containing PP‐active‐nanocomposite materials were produced and tested for packaging of sliced salami. The sliced salami was packaged using both nanofilms and multilayer film of PP/PA/EVOH/PE under vacuum, modified atmosphere packaging under 50% CO₂ and 50% N₂ and air and stored at 4 °C for 90 days. During storage, headspace gas composition; microbial, physical and chemical analyses; and sensory evaluation were performed. The antimicrobial effect of PβP containing nanomaterial was pronounced under vacuum, and no bacterial growth was observed for 75 days. An a* value decreased notably in all applications during storage and preserved best by the multilayered material under vacuum and high CO₂. Thiobarbituric acid reactive substances (TBARS) were 0.63 mg MDA/kg after the processing and gradually increased at all applications during increased storage. TBARS values of all vacuum applications were lower than that of modified atmosphere packaging applications. Rancid taste development was determined by sensory panelists when TBARS values were higher than 0.80 mg MDA/kg on the 90th day. There was no significant moisture loss, and no increase in hardness was determined during the whole storage time. The longest shelf life was 75 days for the sliced salami under vacuum and high CO₂ using the multilayer material. PβP containing nanomaterial provided 50 days of shelf life under vacuum, which is commercially considerable. Copyright © 2017 John Wiley & Sons, Ltd.     

Ready‐to‐eat mussel meat processed in retort pouches for the retail and export market

A processing method has been developed to prepare ready‐to‐eat mussel meat, retaining its natural texture and succulence. The product was vacuum‐packed in an indigenously developed retortable pouch and processed in a still over‐pressure retort. Time and temperature data was collected during heat processing using an Ellab data recorder cum F₀ and cook value integrator. The heat penetration characteristics were determined using a formula method. The total process time was 35 min with a F₀ value of 9.8 and a cook value of 90.3 min. These vacuum‐packed retort‐processed samples were rated excellent by the taste panel and remained in good condition even after storage for 1 year at room temperature. Copyright © 2004 John Wiley & Sons, Ltd.     

Quality changes of treated fresh‐cut tropical fruits in rigid modified atmosphere packaging containers

There has been increasing demand for various fresh‐cut tropical fruits. However, their short shelf‐life has limited the market increase of this product. Quality changes (firmness, colour, total soluble solids (TSS), titratable acidity (TA), sensory quality and microbial safety) of fresh‐cut mangoes, pineapples, melons and mixes of these fruits were evaluated. Chemical treatments to reduce browning, firmness loss and decay of fresh‐cut tropical fruits were investigated. The most effective agents for fresh‐cut mangoes, pineapples and melons were 0.1m ascorbic acid, 0.2m ascorbic acid and 0.2m ascorbic acid + 0.2m calcium chloride, respectively. Fresh‐cut tropical fruits were packaged in various rigid containers (PET, OPS and OPLA). Gas composition in the package headspace and time to reach steady‐state condition varied among fresh‐cut packaging systems and affected their quality and shelf‐life. The effects of package permeability of O₂ and CO₂ on quality and shelf‐life of the fresh‐cut products are discussed. Extended shelf‐life was observed in fresh‐cut mangoes, pineapples and mixes packaged in PET due to reduced O₂ and elevated CO₂ atmosphere. A modified atmosphere of 6% O₂ and 14% CO₂ achieved in PET extended the shelf‐life of fresh‐cut pineapples from 6 to 13 days. Accumulation of CO₂ may impart an off‐odour of fresh‐cut fruits. The results suggested that the shelf‐life of fresh‐cut fruits could be extended by using proper rigid containers. Suitable mixes to create optimal equilibrium modified atmosphere had a potential to extend shelf‐life of short shelf‐life fresh‐cut tropical fruits. Copyright © 2006 John Wiley & Sons, Ltd.     

Effect of Pretreatment and Modified Atmosphere Packaging on Quality of dry Coleslaw mix

The aim of the study was to determine the effect of soaking in chlorinated water (100 ppm chlorine) or mild thermal treatment in water (55°C; 3 min) and modified atmosphere packaging on the quality and shelf life of dry coleslaw stored for 12 days at 4°C. Samples were packaged in low‐barrier film in modified atmosphere containing: 5/10/85, 20/25/55, 50/30/20, 70/30/0 %O₂/% CO₂/% N₂, and air atmosphere. In‐pack gas levels, sensory quality, microbial counts and cell permeability were determined. In comparison to non‐processed coleslaw, pretreatment of coleslaw, both consisting in soaking in chlorine solution and a mild thermal processing, resulted in a reduction by approx. 1 logarithmic cycle for counts of psychrophilic and lactic acid bacteria as well as mesophilic and psychrophilic yeasts, by 1 and 1.7 logarithmic cycle for coliform bacteria and by 2 up to 3 logarithmic cycles for Pseudomonas bacteria. Modified atmosphere (irrespective of its composition) used in product packaging was found to have no effect on the count of mesophilic bacteria. An elevated content of carbon dioxide in modified atmosphere (10, 25 or 30%) inhibited growth of psychrophilic bacteria and Pseudomonas bacteria up to 6 days of storage. In the case of coliform bacteria growth inhibition during storage was recorded both in the samples packaged in air atmosphere and in the atmosphere of 50/30/20 and 70/30/0 %O₂/% CO₂/% N₂. In samples packaged in the atmosphere of 70% O₂ and 30% CO₂ after 12 days the greatest cell permeability was recorded, which was connected with a deterioration of their microbiological quality. Copyright © 2015 John Wiley & Sons, Ltd.     

Two‐Photon Up‐Conversion Photoluminescence Realized through Spatially Extended Gap States in Quasi‐2D Perovskite Films

A new approach to generate a two‐photon up‐conversion photoluminescence (PL) by directly exciting the gap states with continuous‐wave (CW) infrared photoexcitation in solution‐processing quasi‐2D perovskite films [(PEA)₂(MA)₄Pb₅Br₁₆ with n = 5] is reported. Specifically, a visible PL peaked at 520 nm is observed with the quadratic power dependence by exciting the gap states with CW 980 nm laser excitation, indicating a two‐photon up‐conversion PL occurring in quasi‐2D perovskite films. Decreasing the gap states by reducing the n value leads to a dramatic decrease in the two‐photon up‐conversion PL signal. This confirms that the gap states are indeed responsible for generating the two‐photon up‐conversion PL in quasi‐2D perovskites. Furthermore, mechanical scratching indicates that the different‐n‐value nanoplates are essentially uniformly formed in the quasi‐2D perovskite films toward generating multi‐photon up‐conversion light emission. More importantly, the two‐photon up‐conversion PL is found to be sensitive to an external magnetic field, indicating that the gap states are essentially formed as spatially extended states ready for multi‐photon excitation. Polarization‐dependent up‐conversion PL studies reveal that the gap states experience the orbit–orbit interaction through Coulomb polarization to form spatially extended states toward developing multi‐photon up‐conversion light emission in quasi‐2D perovskites.     

Effect of Different Packaging Methods on Quality and Shelf Life of Fresh Reindeer Meat

The impact of different packaging methods [vacuum, modified atmosphere packaging (MAP) (60% CO₂ and 40% N₂) and MAP + CO₂ emitter] on the quality of fresh reindeer meat (M. semimembranosus) stored at 4°C for 21 days was investigated. Colour and odour of the meat, drip loss, pH, microbial content, antioxidant capacity and cooking loss were measured. The MAP + CO₂ emitter resulted in prolonged microbial shelf life compared with vacuum and MAP without CO₂ emitter as lower level of total viable counts was detected after 13 and 17 days. Samples stored with CO₂ emitter also had lower drip loss. Samples stored in vacuum had significant lower L*‐value, higher a*‐value and lower intensity of freshness (odour and colour) compared with those stored in MAP and MAP with CO₂ emitter. However, MAP with a gas‐to‐product volume ratio of 1 : 1 seems to be too low in quality preserving. Increased partial pressure by adding a CO₂ emitter improved bacterial inhibition compared with vacuum and traditional MAP. Copyright © 2014 John Wiley & Sons, Ltd.     

Effect of oxygen concentration on the shelf‐life of fresh pork packed in a modified atmosphere

Freshly slaughtered meat was packed in modified atmosphere packs (MAP) containing 5%, 15%, 25%, 35%, 45% and 55% O₂ along with 20% CO₂ in each package and stored for 8 days at 4°C. The samples were evaluated on the 8th day in terms of TVBN total volatile base nitrogen (TVBN) value, thiobarbituric acid reactive substances (TBARs) value, colour acceptability score, overall acceptability score and total microbial count. The result indicated better effects for 45% and 55% O₂‐containing MAP; however, the TBARs value of 45% O₂ atmosphere was significantly lower, without having significant differences in other evaluation criteria, than in the 55% O₂ package; hence 45% O₂ and 20% CO₂ gas mixture were selected as the most appropriate gas composition for fresh pork packaging. Copyright © 2005 John Wiley & Sons, Ltd.     

Evaluation of Antimicrobial Active Packaging to Increase Shelf Life of Gluten‐Free Sliced Bread

This paper presents a complete study and comparison of the efficiency of three types of packaging system: active packaging, modified atmosphere packaging (MAP) and combinations of both. To choose the best option, we must take into account microbiological results as well as sensory quality; therefore, a complete sensory study and an in‐depth statistical study were carried out, in order to evaluate each option and their interactions. The results showed that active packaging considerably increases the shelf life of packaged food, so it could be an attractive option to extend the shelf life. The active packaging provided better sensorial properties than the MAP option. Positive factors like characteristic flavour and spongy texture had higher values in the absence of MAP, and negative properties like cinnamon flavour, crumbly texture and hardness reached higher values when MAP was present in the packaged food. So when microbiological and sensorial properties are taken into account, the active packaging is a better option than MAP to increase shelf life because it inhibits microbial growth while maintaining the high quality of sensorial properties for gluten‐free breads. Copyright © 2011 John Wiley & Sons, Ltd.     

Combined effect of chill storage and modified atmosphere packaging on mussels (Mytilus galloprovincialis) preservation

Changes in biochemical indices, microbial growth, headspace and sensory quality of mussels which had been packaged in two modified atmospheres [Modified atmosphere packaging (MAP) 1: 60% CO₂/20% N₂/20% O₂ and MAP 2: 60% CO₂/40% N₂] and under vacuum (VP) were studied for 14 days. The results showed better quality retention and greater shelf life of mussels packaged under MAP 1 as compared to MAP 2 and VP samples. Increase in total volatile basic nitrogen followed the order: MAP 1 < MAP 2, VP < air (control) samples while increase in trimethylamine nitrogen followed the order: MAP 1 < air < MAP 2 < VP. The 2‐thiobarbituric acid (TBA) values of MAP 1 and air samples were significantly higher (p < 0.05) than the TBA values of VP and MAP 2 samples. MAP 1 showed a greater (p < 0.05) inhibition effect on total viable count of mussel samples than all other packaging conditions. Based primarily on odour scores, the MAP 1 samples remained acceptable up to ca. 10–11 days, the MAP 2 and VP up to ca. 7–8 days while the air‐packaged samples up to ca. 5–6 days of storage. Copyright © 2007 John Wiley & Sons, Ltd.     

Penne‐Like MoS2/Carbon Nanocomposite as Anode for Sodium‐Ion‐Based Dual‐Ion Battery

The dual‐ion battery (DIB) system has attracted great attention owing to its merits of low cost, high energy, and environmental friendliness. However, the DIBs based on sodium‐ion electrolytes are seldom reported due to the lack of appropriate anode materials for reversible Na⁺ insertion/extraction. Herein, a new sodium‐ion based DIB named as MoS₂/C‐G DIB using penne‐like MoS₂/C nanotube as anode and expanded graphite as cathode is constructed and optimized for the first time. The hierarchical MoS₂/C nanotube provides expanded (002) interlayer spacing of 2H‐MoS₂, which facilitates fast Na⁺ insertion/extraction reaction kinetics, thus contributing to improved DIB performance. The MoS₂/C‐G DIB delivers a reversible capacity of 65 mA h g^?1 at 2 C in the voltage window of 1.0–4.0 V, with good cycling performance for 200 cycles and 85% capacity retention, indicating the feasibility of potential applications for sodium‐ion based DIBs.