FOOD HYDROCOLLOIDS
·
2025
·
IF 12.4
Chen Chen,Suyun Deng,Huaixiang Tian,Haiyan Yu,Juan Huang,Xinman Lou,Haibin Yuan
Fresh walnuts are prone to browning and microbial spoilage post-harvest due to their high water content and enzyme activity. Although chitosan-based preservation materials shows great potential for the preservation of fruits and vegetables, their effectiveness is hindered by limited antibacterial, antioxidant, and mechanical properties. In this study, a novel biomass composite film was developed by integrating bacterial cellulose (BC) stabilized cinnamon essential oil Pickering emulsion (CEO-BC-PEs) into chitosan (CS) through hydrogen bonding. The physicochemical characteristics, biodegradability, antioxidant capacity, and antibacterial properties of the CS-BC-CEO composite film were evaluated, and its preservation effect on fresh walnuts was assessed. Results indicated that hydrogen bonding between the CEO-BC-PEs and the CS matrix significantly improved the composite film's thermal stability, mechanical strength, and barrier properties. Specifically, the incorporation of CEO-BC-PEs enhanced the tensile strength (TS) and elongation at break (EAB) by 51.24% and 28.79%, respectively, while reducing water vapor permeability (168.19 mg mm·kPa −1 ·h −1 ·m −2 ) and ultraviolet light transmittance (<75%). Additionally, the film demonstrated excellent antioxidant activity (up to 60%), antibacterial efficacy (up to 65%), and biodegradability. When used for preserving fresh walnuts, the composite film effectively reduced nutrient loss, delayed lipid oxidation, and suppressed the activity of browning-related enzymes, thereby significantly extending the shelf life of the walnuts. These findings highlight the potential of the CS-BC-CEO composite film as a promising solution for fresh walnuts preservation and suggest its applicability in developing sustainable active biomass packaging materials.
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Food Packaging and Shelf Life
·
2024
·
IF 8.5
Hua Chen,Kaijie Shang,Xiaonan Bian,Zhiheng Zhao,Yijun Liu,Xue Lin,Lu Wang,Weimin Zhang,Xiaoping Hu,Xuewu Guo
The effect of olive extracts extracted with deep eutectic solvent (DES: choline chloride/glycerol, dl-malic acid/sucrose/glycerol, and citric acid/glycerol, respectively) on the structure, physical properties, and functional activities of pectin films, using DES both as a plasticizer and an extraction medium were explored. The findings revealed the integration of DES as a plasticizer was observed to increase film’s water vapor permeability and elongation at break, while concurrently diminishing its opacity. Furthermore, the incorporation of DES-olive extracts significantly enhanced the tensile strength, moisture barrier property, and opacity of the film, as well as improved its antioxidant and antibacterial activities. The structural analysis indicated the interaction among DES, olive extracts, and pectin facilitated the development of more ordered structures within the films, thereby improving the thermal stability of the pectin-based films. In conclusion, pectin active films using DES as a solvent and plasticizer have the potential to be used to improve antimicrobial and antioxidant packaging materials along with acceptable water resistance.
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Foods
·
2024
·Vol. 13
·期 11
·1638
·
IF 4.7
Yunxia He,Yuay Yuan,Yuanyuan Gao,Mianhong Chen,Yingying Li,Ying Zou,Liangkun Liao,Xiaotong Li,Zhuo Wang,Jihua Li,Wei Zhou
Anthocyanin-based smart packaging has been widely used for food freshness monitoring, but it cannot meet the requirements of smart films with antibacterial properties. This study aimed to enhance the antibacterial properties of intelligent films by incorporatingAmomum tsao-koessential oil (AEO) for mantis shrimp spoilage tracking and keeping the product fresh. A smart film was designed by introducing AEO and purple potato anthocyanin (PPA) to a polyvinyl alcohol/cellulose nanocrystal (PVA/CNC) polymer matrix. Our findings revealed that APP and AEO imparted the smart film with a favorable oxygen barrier, UV protection, mechanical properties, and antioxidant and pH/NH3-sensitive functions. Interestingly, the PVA/CNC-AEO-PPA film achieved 45.41% and 48.25% bactericidal efficacy againstS. putrefaciensandV. parahaemolyticus, respectively. Furthermore, a visual observation confirmed that the target film (PVA/CNC-AEO-PPA) changed color significantly during mantis shrimp spoilage: rose red—light red—pink—light gray—dark gray. Meanwhile, the PVA/CNC-AEO-PPA film retarded the quality deterioration of the mantis shrimp effectively. The PVA/CNC-AEO-PPA film shows great application potential in mantis shrimp preservation and freshness monitoring; it is expected to become a rapid sensor for detecting seafood quality non-destructively and a multifunctional film for better preservation of product quality.
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INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2024
·
IF 7.7
Da Huang,Yongming Wang,Chenlan Xu,Minglang Zou,Yangcan Ming,Fang Luo,Zhenjin Xu,Ying Miao,Na Wang,Zhenyu Lin,Zuquan Weng
Curcumin (CUR) is a natural polyphenol that holds promise for treating ulcerative colitis (UC), yet oral administration of CUR exhibits limited bioavailability and existing formulations for oral delivery of CUR often suffer from unsatisfactory loading capacity. This study presents hydroxyethyl starch-curcumin microspheres (HC-MSs) with excellent CUR loading capacity (54.52 %), and the HC-MSs can further encapsulate anti-inflammatory drugs dexamethasone (DEX) to obtain a combination formulation (DHC-MSs) with high DEX loading capacity (19.91 %), for combination therapy of UC. The microspheres were successfully engineered, retaining the anti-oxidative and anti-inflammatory activities of parental CUR and demonstrating excellent biocompatibility and controlled release properties, notably triggered by α-amylase, facilitating targeted drug delivery to inflamed sites. In a mouse UC model induced by dextran sulfate sodium, the microspheres effectively accumulated in inflamed colons and both HC-MSs and DHC-MSs exhibited superior therapeutic efficacy in alleviating UC symptoms compared to free DEX. Moreover, mechanistic exploration uncovered the multifaceted therapeutic mechanisms of these formulations, encompassing anti-inflammatory actions, mitigation of spleen enlargement, and modulation of gut microbiota composition. These findings underscore the potential of HC-MSs and DHC-MSs as promising formulations for UC, with implications for advancing treatment modalities for various inflammatory bowel disorders.
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Applied Food Research
·
2025
·
IF 6.2
Chen Yang,Weiwen Duan,Zhenhua Duan,Aiqing Ren,Yuhong Tian,Liuping Fan
This experiment used taro as a raw material and examined combined microwave-hot air drying to study the effects of various parameters on the quality of dried taro rounds during drying. The effects of microwave power, conversion point moisture content, hot air-drying temperature, and end-point moisture content were studied. The Glycemic Index (GI), sensory score, elasticity, and rehydration ratio of dried taro were used as evaluation indicators. Optimal drying parameters were determined using orthogonal tests, and the quality of dried taro rounds was analyzed using digestion characteristics, texture characteristics, antioxidant capacity, and other indicators. The results showed that the optimal conditions of combined microwave-hot air drying were as follows: microwave power: 350 W, conversion point moisture content: 36%, hot air-drying temperature: 85°C, and end point moisture content: 21%. Under these conditions, the GI of dried taro rounds was 49.87, and the sensory score was 79.33, categorizing it as a low GI food with good sensory quality. The relative contents of slowly digestible starch (SDS) and resistant starch (RS) were 30.96% and 15.15%, respectively. Texture characteristics and antioxidant capacity were also improved.
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Applied Food Research
·
2025
·
IF 6.2
Jing-Yu Feng,Wang-Wei Zhang,Kiran Thakur,Fei Hu,Jian-Guo Zhang,Zhao-Jun Wei
Okara, a soybean by-product, holds significant industrial potential but is currently limited by its unfavorable physicochemical properties. This study innovatively explores the synergistic effects of dry planetary ball milling and Lactobacillus plantarum UFG10 fermentation on enhancing the nutritional and functional properties of okara. As the ball milling time increased (0–10 h), the particle size of okara significantly decreased. UFG10 fermentation significantly reduced the particle size of okara that was un-milled (UO), milled for 2 h (M2), and milled for 5 h (M5), with the particle sizes decreasing from 899 µm, 588 µm, and 251 µm to 367 µm (UF), 360 µm (F2), and 177 µm (F5), respectively. Fermentation had no significant effect on the zeta potential of okara but significantly improved its rheological properties. Furthermore, this dual treatment significantly improved the functional properties of okara such as water holding capacity, water swelling capacity, oil holding capacity, foaming ability and cation exchange capacity. Fourier transform infrared (FT-IR) spectroscopy and X-ray diffraction (XRD) analyses confirmed structural changes in okara, highlighting the effectiveness of the combined treatment in enhancing its physicochemical properties. The fermentation treatment significantly increased the total phenolic content (with an average increase of over 10-fold) and antioxidant activity of okara, which were positively correlated with the ball milling time. Our findings demonstrate that integrating dry planetary ball milling with fermentation represents a novel and effective strategy to transform okara into a high-quality functional food ingredient, offering new insights for its valorization in the food industry.
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Foods
·
2025
·Vol. 14
·期 4
·558
·
IF 5.1
Xinxin Wu,Ling Yan,Jingda Li,Zhijian Tan
Recently, deep eutectic solvents (DESs) have attracted much attention in the extraction and separation field because of their green characteristics, and they are widely used to extract various bioactive substances from plants. In this study, ten choline chloride (ChCl)-based mixtures were selected for extracting flavonoids from Houttuynia cordata. Then, the optimal conditions for the DES-based extraction of Houttuynia cordata flavonoids (HCFs) were determined through one-way experiments and response surface optimization (RSM). The optimal conditions were a 60 min extraction time, an extraction temperature of 40 °C, a water content of 30%, a solid−liquid ratio of 1:22 g·mL −1 , a molar ratio of 1:2, and an ultrasound power of 420 W. The antioxidant capacities of HCFs in terms of ABTS radical, DPPH radical, and hydroxyl radical scavenging capacity and nitrite inhibition capacity were determined. DESs can be efficiently recycled after extraction. This study developed an effective and environmentally friendly method for HCF extraction, thereby also supporting the development and utilization of natural products.
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Foods
·
2025
·Vol. 14
·期 6
·971
·
IF 5.1
Jinhong Gao,Heng Du,Zhenhong Zhang,Qunpeng Duan,Libo Yuan,Bingchao Duan,Hongyan Yang,Kui Lu
Sesaminol is a natural functional compound of sesame with low bioaccessibility due to its high crystallinity. Here, a peptide-based self-assembly microgel was constructed to encapsulate sesaminol, reducing its crystallinity and improving its bioaccessibility. In this contribution, the peptide AcNH-Leu-Tyr-Tyr-CONH2(LYY) was shown to form a mesoporous three-dimensional (3D) microgel through microstructure characterization. Various characterization methods revealed that the LYY peptide self-assembled throughβ-folds and random coils, and the primary intermolecular interactions arose from hydrogen bonding and the π-π stacking effect. Subsequently, sesaminol was encapsulated within the microgel through co-assembly. The maximum encapsulation efficiency of sesaminol was 80.8 ± 0.9%, mainly in the form of nanoparticles encapsulated in microgel by morphology characterization. The XRD results indicated that sesaminol primarily existed in an amorphous state following encapsulation. The cumulative release indicated that sesaminol had a sustained release effect in the encapsulation system. Its bioaccessibility and antioxidant levels were increased. Molecular docking indicated that the main interactions between sesaminol and the self-assembled structure were hydrogen bonding and π-π interactions. Establishing sesaminol encapsulation provides valuable data and theoretical support for the research of sesaminol and the sesame processing industry.
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Food Bioscience
·
2025
·
IF 5.9
Jing Feng,Xiao Luo,Bo Li,Xiao-Yan Yang,Lin Zhang,Jing-Wei Huang,Yi-Chen Hu,Liang Zou,Ding-Tao Wu
Pectic polysaccharides are well-recognized as the mainly functional components in jujube fruits, which have garnered considerable attentions to be exploited into functional food products. Nevertheless, the knowledge about the influence of the producing area on their fine structural features and biological functions is still scarce, which may restrict their rational use in the functional food sector. Therefore, the structural and biological properties of pectic polysaccharides from jujube fruits (JP) collected from different producing areas were compared. The results showed that JP's physicochemical properties (e.g., total uronic acids, total bound polyphenols, molecular mass distributions, and ratios of constituent monosaccharides) varied significantly depending on the producing area. However, the primary chemical structures of JPs obtained from various producing areas were largely similar, predominantly composing of homogalacturonan and rhamnogalacturonan-I regions. Furthermore, JP's antioxidant and immunostimulatory effects also varied remarkedly depending on the producing area, primarily attributed to variations in their physicochemical properties. Particularly, JP's antioxidant activity demonstrated a significantly positive correlation with the levels of total uronic acids and total bound polyphenols, and similarly, its immunostimulatory activity was highly dependent on the level of total uronic acids. Moreover, mechanistic investigations revealed that JP could enhance immune responses via activating the Toll-like receptor 4 mediated nuclear factor-κB signaling pathway in RAW 264.7 macrophages. Collectively, the current findings could provide valuable insights for the rational application of jujube fruits and JP in the functional food sector.
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CHEMISTRY & BIODIVERSITY
·
2024
·
IF 2.3
Linhong He,Lijuan Zhang,Xi Bai
This study evaluated the effects of three extraction methods, hydrodistillation (HD), steam distillation (SD), and lipophilic solvent extraction (LSE), on the yield, chemical composition, and in vitro / in silico biological activities of Schizonepeta tenuifolia (Benth.) Briq essential oil (STEO). The highest yield of STEO was obtained by HD (0.750±0.040%), followed by SD (0.440±0.020%) and LSE (0.350±0.030%). Although their contents varied, menthone and pulegone predominated in HDEO, SDEO, and LSEO. HDEO displayed the strongest antioxidant ability, with a 2,2-diphenyl-1-picrylhydrazyl (DPPH) IC50 value of 14.164±0.090 mg/mL and 2,2′-azinobis-(3-ethylbenzothiazoline-6-sulfonate) (ABTS) value of 0.326±0.023 mg/mL. SDEO demonstrated the highest antimicrobial activity against Staphylococcus aureus and Escherichia coli and HDEO the highest potent anti-inflammatory activity. The molecular docking of menthone and pulegone demonstrated strong binding to inflammatory targets, including prostaglandin-endoperoxide synthase 1 (PTGS1) and 2 (PTGS2) and tumor necrosis factor alpha (TNF-α). In short, the extraction method significantly affected the yield, composition, and biological activity of STEO.
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Journal of Materials Chemistry B
·
2024
·Vol. 12
·期 28
·6927-6939
·
IF 6.1
Xue Luo,Huan Liu,Jing Wen,Jiaxin Hu,Yongzhi Li,Guangjun Li,Guyu Dai,Yubao Li,Jidong Li
Radiotherapy is a pivotal means of cancer treatment, but it often leads to radiation dermatitis, a skin injury caused by radiation-induced excess reactive oxygen species (ROS). Scavenging free radicals in the course of radiation therapy will be an effective means to prevent radiation dermatitis. This study demonstrates a novel double network hydrogel doped with MoS2 nanosheets for the prevention of radiation-induced dermatitis. The resultant SPM hydrogel constructed from polyacrylamide (PAM) and sodium alginate (SA) nanofiber presented favorable mechanical and adhesion properties. It could conform well to the human body's irregular contours without secondary dressing fixation, making it suitable for skin protection applications. The in vitro and in vivo experiments showed that the antioxidant properties conferred by MoS2 nanosheets enable SPM to effectively mitigate excessive ROS and reduce oxidative stress, thereby preventing radiation dermatitis caused by oxidative damage. Biosafety assessments indicated good biocompatibility of the composite hydrogel, suggesting SPM's practicality and potential as an external dressing for skin radiation protection.
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CHEMISTRY & BIODIVERSITY
·
2017
·Vol. 14
·期 12
·e1700305
·
IF 1.44
Na Li,Zheng Pan,Dan Zhang,Hua-Xing Wang,Bao Yu,Sheng-Ping Zhao,Jia-Jia Guo,Jian-Wei Wang,Ling Yao,Wei-Guo Cao
The fruit (aril) of the endangered genus Taxus plants is an abandoned herbal resource. Traditionally, people enthusiastically focus on its bark, its renewable, tremendous arils fall into the soil with seeds after they are mature. The present research investigated the fruit of two species from the genus Taxus , Taxus chinensis var. mairei , and Taxus media , with regards to their antioxidant and antihyperglycaemic activities, safety, and bioactive constituents. Results showed that T . chinensis var. mairei and T . media both had certain biological activities with T . chinensis var. mairei better in antioxidant activity and T . media better in antihyperglycaemic activity. Correlation analysis revealed that the differences in bioactivities depended on content of their mainly chemical components. The mice acute oral toxicity test indicated that the methanol extracts of the two biotypes of Taxus were safe. And nineteen compounds were tentatively assigned from the two varieties, via tandem mass spectrometry using a LC-ESI-Q-TOF-MS instrument, which included phenols, flavonoids, and terpenes. These results indicate a possible application of Taxus fruit extracts in various fields like in food industry, however, this still needs further investigations. Graphical
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