Anthocyanins-based intelligent packaging films have attracted increasing attention for providing real-time information about food freshness and quality. However, the practical application of anthocyanins-based intelligent packaging films is still limited by their color fading and diminished pH-responsive performance during storage. Therefore, this study aimed to improve the stability and freshness monitoring performance of anthocyanins-based intelligent packaging films through co-pigmentation with different hydroxycinnamic acids. In this study, intelligent packaging films were prepared using locust bean gum/polyvinyl alcohol (LP) as film matrix, Chinese bayberry anthocyanins extract (CBE) as pH-sensitive colorant and different hydroxycinnamic acids (i.e., p-coumaric acid (PA), caffeic acid (CA), ferulic acid (FA), and sinapic acid (SA)) as co-pigments. The structural, physical and functional properties, storage stability, and application potential of the films were compared. As compared to LP-CBE film, LP-CBE-hydroxycinnamic acid films exhibited rougher surface, more compact cross-section, and enhanced UV-vis light barrier ability, thermal stability and water resistance. More importantly, LP-CBE-hydroxycinnamic acid films presented improved pH-responsive color changeability with more distinguishable color transitions at pH 6–8, color reversibility, storage stability and shrimp freshness indication due to the co-pigmentation effects between CBE and hydroxycinnamic acids. Notably, LP-CBE-CA and LP-CBE-SA films exhibited superior storage stability, whereas LP-CBE-CA film showed the best performance in indicating shrimp freshness among the films. This study demonstrated that the molecular structures of hydroxycinnamic acids played a key role in the performance of the films and provided new insights into designing high-performance anthocyanins-based intelligent packaging films.

Agrocybe aegerita (A. aegerita), a globally cultivated mushroom, is increasingly recognized as a functional food owing to its rich profile of bioactive compounds and diverse health benefits. This review evaluates its composition and bioactivities. Predominant macronutrients are carbohydrates (84.50 g/100 g DW) and proteins (6.68 g/100 g DW), alongside essential trace elements and unsaturated fatty acids (PUFAs, 78.60

Interfacial and lubrication behaviors of food proteins are critical for food system design with desirable mouthfeel and texture. In this study, adsorption characteristics, interfacial film properties, and tribological performance of whey protein isolate (WPI), soy protein isolate (SPI), and yeast protein (YP) were systematically studied on polydimethylsiloxane (PDMS)-coated surfaces. Adsorption characteristics of protein samples on PDMS were investigated, particularly the formed interfacial films and the correlation with lubrication performance of proteins during oral processing. Quartz crystal microbalance with dissipation monitoring (QCM-D) revealed that SPI exhibited the highest adsorption (-Delta f = 25 Hz) with a relatively rigid layer. Besides, WPI formed a moderately thick, viscoelastic film, and YP showed the lowest adsorption but the most viscous interfacial layer as indicated by the highest -Delta D/Delta f ratio. Contact angle measurements confirmed a substantial decrease for WPI adsorbed surfaces (from 118.5 degrees to 74.7 degrees), suggesting better surface coverage compared to SPI and YP. Atomic force microscopy (AFM) further demonstrated that SPI formed thicker (269 nm) but rougher films, whereas WPI produced smoother and more homogeneous layers. Tribological tests indicated that lubrication performance was governed not only by adsorption amount but also by film viscoelasticity. WPI exhibited the lowest friction coefficient at high concentration (100 mg/mL), attributed to its well-organized, elastic interfacial film. Findings gained in this study would benefit the rational design of protein based food systems with improved organoleptic properties.

In this study, nanoemulsions containing different concentrations of ginger essential oil (GEO) (0.1%, 0.3% and 0.5% w/v) was prepared using sodium alginate (SA) as continuous phase (SA-GEO1, SA-GEO2, SA-GEO3). The characterization of nanoemulsions and the preservation effect of SA-GEO3 on fresh-cut lotus root was studied. The results indicated that GEO was effectively encapsulated in nanoemulsion, and the incorporation efficiency was higher than 68%. Under storage conditions of 4 degrees C and 25 degrees C, each nanoemulsion exhibited a favorable sustained-release effect. SA-GEO nanoemulsion possessed excellent centrifugal, freeze-thaw, thermal, and storage stability. Additionally, the nanoemulsion displayed good antioxidant properties. SA-GEO3 treatment maintained the integrity of the cell membrane and cell wall structure as well as increased related antioxidant enzymes of fresh-cut lotus root, which may help prevent quality deterioration during storage. This research suggested that SA-GEO nanoemulsion had the promising potential for preserving the fresh-cut fruit and vegetable.

Fruit peels, a primary fruit processing by-product, are rich in biodegradable polymers (e.g., dietary fibers and proteins) and bioactive substances (e.g., polyphenols, essential oils, and pigments) that are suitable for producing active and intelligent packaging films. In recent years, there is a new trend to utilize fruit peels in the form of powders for film production, which aligns with circular economy principles. In general, fruit peel powders (FPPs) can function as rigid fillers and the polymer matrix in packaging films, forming FPP-filled and FPP-based films, respectively. These two film types exhibit distinct characteristics: FPP-filled films typically have a compact structure with strong molecular interactions, leading to superior mechanical and barrier properties. Conversely, FPP-based films often display a cracked structure with weaker molecular interactions, resulting in inferior mechanical and barrier properties. Despite these differences, both film types demonstrate excellent antioxidant and antimicrobial activities, pH sensitivity, and biodegradability, as well as considerable promise for active and intelligent packaging. This review comprehensively summarizes the preparation methods, structural characteristics, physical and functional properties, and active and intelligent packaging potential of both film types. It also features a multi-dimensional comparison of FPP-filled and FPP-based films’ performance and a discussion of their current challenges and future directions.

Lipopolysaccharide (LPS) is widely used to model immune stress in weaned piglets, but it does not fully replicate the pathophysiological alterations induced by live bacterial infection. This study therefore established an oral Salmonella enterica (SE) challenge model and systematically compared its effects with those of LPS to evaluate its potential as a complementary immune stress paradigm. Forty piglets were assigned to five groups: control (saline), LPS (intraperitoneal, 100 μg/kg BW), and three SE groups receiving low-, middle-, or high-dose oral SE (1 × 108 CFU/mL, 2 × 108 CFU/mL, or 3 × 108 CFU/mL in a 10 mL saline volume, respectively). Both LPS and SE significantly reduced average daily gain, while only SE challenge decreased colon length. A transient rectal temperature elevation occurred at 8 h in all challenged groups, persisting at 12 h in the LPS and high-dose SE groups. Serum cytokine analysis revealed that LPS induced early but transient interleukin-12 and tumor necrosis factor-α elevation at 8 h, followed by sustained suppression of interferon-γ, interleukin-6, and interleukin-8. In contrast, the middle-dose SE triggered robust increases in multiple pro-inflammatory cytokines at 24 h. Both challenges significantly reduced the CD4+/CD8+ T cell ratios in blood and lymphoid organs and decreased intestinal interleukin-10 levels. SE infection produced more severe intestinal pathology, including dose-dependent villus perforations, microvillus disorganization, and mitochondrial cristae vacuolization, beyond the villus shortening and goblet cell reduction observed in both groups. While both LPS and SE induced immune stress and intestinal injury, SE infection caused more severe and comprehensive pathophysiological alterations. Oral administration of 2 × 109 CFU SE for 24 h established a physiologically relevant immune stress model that effectively mimics natural Salmonella infection in weaned piglets, providing a valuable tool for studying enteric diseases and evaluating interventions.

This study evaluated the protective effects of terpinen-4-ol against H2O2‑induced intestinal injury in weaned piglets and investigated the potential involvement of Wnt/β-catenin signaling. Thirty-two 28-day-old piglets were randomly divided into CON, TER, H2O2, and H + T groups. During a 21-day trial, H2O2 and H + T groups received intraperitoneal injections of 10

This study developed active and intelligent composite packaging films using carrageenan, polyvinyl alcohol (PVA), and Rhododendron pulchrum Sweet anthocyanins (RA) as base materials, incorporating varying amounts of epsilon-polylysine (epsilon-PL) to enhance the films' antibacterial and freshness-indicating properties. This study adopted a dual-functional design strategy by integrating the antimicrobial activity of epsilon-PL with the intelligent pHresponsive freshness indication of anthocyanins. The physicochemical properties of the films, along with their ability to preserve stewed Chinese pork meatballs (a traditional Chinese pork dish), were extensively evaluated using techniques such as Fourier Transform Infrared Spectroscopy (FT-IR), X-ray Diffraction (XRD), and Scanning Electron Microscopy (SEM). A major strength of this work lies in the validation of film performance in a real cooked meat product rather than only under model conditions. The results showed that increasing epsilon-PL content (3 g/dL, 6 g/dL, and 9 g/dL) significantly improved the films' elongation at break, thermal stability, hydrophobicity, UV-shielding capacity, and antibacterial activity. Meanwhile, water vapor permeability (WVP) decreased at first, then increased with higher epsilon-PL concentrations. Among the tested formulations, CP-RA-6 g/dL epsilon-PL was identified as the optimized formulation. In storage trials, this film effectively slowed weight loss, pH increase, and lipid oxidation, while also delaying microbial growth. It maintained the color and texture integrity of the meatballs and outperformed the control film in terms of TVB-N reduction. Electronic tongue and sensory evaluations confirmed that the film preserved the umami taste and overall flavor profile of the meatballs. However, further studies are needed to address the film's stability at higher temperatures and its scalability for industrial applications. Overall, these results underscore the potential of CP-RA-6 g/dL epsilon-PL films for use in active and intelligent food packaging, with promising applications in extending shelf life and enhancing food quality retention.

Harnessing adjuvants to induce antigen-specific immune tolerance represents a promising therapeutic strategy for autoreactive immune disorders; however, achieving robust tolerance to autoantigens remains a challenge. Here, we report that nanogel antigens delivered using apoptotic platelets (aPLTs) are specifically efferocytosed by antigen-presenting cells (APCs), thereby inducing immune tolerance and ameliorating colitis without the need for tolerogenic drugs. Specifically, antigen proteins are cross-linked via glutathione (GSH)-responsive linkers to fabricate nanogels (NGs), followed by surface conjugation of Annexin V (ANX) for specific phosphatidylserine (PS) binding on aPLTs to form aPLT-ANX-NGs. We found that aPLTs exhibit superior PS exposure versus reported apoptotic erythrocytes, functioning as potent “eat-me” signals that enhance efferocytosis and consequently induce amplified tolerogenic effects. Upon phagocytosis by APCs, antigens and aPLTs are released from aPLT-ANX-NGs in the GSH-rich cytoplasm. The antigens are presented by APCs, while aPLTs concurrently inhibit co-stimulatory signaling, collectively driving the differentiation of antigen-specific tolerogenic APCs. These tolerogenic APCs promote the differentiation of naïve T cells into regulatory T cells (Tregs) and suppress B cell differentiation into plasma cells. Instead, they facilitate the conversion of B cells into regulatory B cells (Bregs). Furthermore, in both acute and chronic mouse models of colitis, aPLT-ANX-NGs alleviate colonic inflammation and restore the gut microbiota by expanding the populations of Tregs and Bregs. In sum, our work establishes aPLT as a promising tolerogenic adjuvant, with broad application potential against immune-mediated diseases, including but not limited to colitis.

Anthocyanins were extracted from the petals of Loropetalum chinense var. rubrum, Petunia hybrida, and Rhododendron pulchrum Sweet, denoted as LA, PA and RA, respectively. Physicochemical properties of Loropetalum chinense var. rubrum (LA), Petunia hybrida (PA) and Rhododendron pulchrum Sweet (RA) were comparatively evaluated. Among them, RA exhibited the highest total anthocyanin content (49.41 ± 0.23a mg/g) along with the total phenolic amount (102.01 ± 0.15a mg/g). Immobilizing the obtained anthocyanin-rich extract in a carrageenan (CP) and polyvinyl alcohol (PVA) matrix and drying it at 30 °C and 50% relative humidity yielded a film intended for use as a smart packaging label to monitor Pork ball freshness. Scanning electron microscopy (SEM), X-ray diffraction (XRD), and fourier transform infrared spectroscopy (FTIR) analyses demonstrated excellent compatibility between anthocyanins and CP/PVA matrices, resulting in dense structures. The results of physicochemical and functional properties revealed that the prepared control films and anthocyanin films containing RA (CP-RA film) showed optimal performance, including superior visible light/oxygen barrier properties, tensile strength (45.49 MPa), elongation at break (26.47%), antioxidant capacity (42.75%), and pH-sensitivity. In addition, CP-RA film maintained its superior color stability over various temperature situations and displayed high sensitivity to changes in total volatile basic nitrogen (TVB-N) values.

This study systematically investigated the effects of citric acid-assisted heat-moisture treatment (CA-HMT) and citric acid-assisted annealing (CA-ANN) on the physicochemical and structural properties of starches from four distinct lotus root varieties (Zhonghua, Suining White, Peixian Wild, Xin-5). Mechanistically, CA-HMT operated through acid-hydrolytic disruption of crystalline and granular structures, whereas CA-ANN predominantly facilitated citrate esterification with molecular reorganization. The most notable finding was the stark contrast in modification efficacy between the two methods. CA-HMT increased brightness (L⁎ by 6.8-7.7), transmittance (to 94.9-97.9%), and solubility (to 87.3-90.5%), but caused substantial crystallinity loss and complete loss of gelation. Conversely, CA-ANN enhanced brightness (L⁎ by 5.4-6.9), solubility (to 14.8-22.5%), and thermal stability (ΔH increased by 3.5-12.9%), while preserving granular structure with only moderate gel hardness reduction (32-44%). Furthermore, significant varietal dependencies were observed: Suining White and Peixian Wild lotus root starches were the most responsive to modifications, whereas Xin-5 demonstrated superior structural stability. In conclusion, CA-HMT is recommended for applications requiring high solubility and transparency but no gelation, whereas CA-ANN is more suitable for scenarios demanding improved thermal stability with retained gel texture. This study provides crucial data for the targeted modification and value-added utilization of lotus root starch based on specific application needs.

Plant anthocyanins-based food freshness indicators have gained increasing attention in intelligent packaging field, due to their nondestructive, real-time, convenient and consumer-friendly merits. Among abundant plant resources, black wolfberry (Lycium ruthenicum Murr.) is rich in substantial acylated anthocyanins, particularly petunidin-3-O-(trans-p-coumaroyl)-rutinoside-5-O-glucoside. Moreover, black wolfberry anthocyanins exhibit remarkable pH-responsive color changeability, transitioning from red to colorless, purple, blue, and brown as pH increases. This unique pH-responsive property makes them good candidates for intelligent packaging applications. To date, various forms of intelligent packaging materials, including hydrogel films, aerogels, nanofiber films, and printing inks, have been prepared using black wolfberry anthocyanins. The physical and functional properties of intelligent packaging materials can be modulated by selecting proper polymeric backbones and anthocyanin content, adding reinforcing agents, and controlling the preparation and storage conditions. In this review, we comprehensively summarize: (1) the extraction, isolation and purification methods of black wolfberry anthocyanins, (2) their composition, stability and key functions for intelligent packaging use, (3) the preparation methods, physical and functional properties, and application potentials of black wolfberry anthocyanins-based intelligent packaging materials; and (4) the challenges in scaling up and commercializing these materials. This review can provide a guideline for the targeted use and rational design of black wolfberry anthocyanins in intelligent packaging.

This study investigated the flavor profiles of 10 lotus root varieties using a combination of headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS), GC-ion mobility spectrometry (GC-IMS), high-performance liquid chromatography (HPLC), electronic tongue (E-tongue), and sensory evaluation techniques. While physicochemical parameters and major volatile organic compounds (VOCs) were similar across the varieties, their concentrations varied significantly. A total of 86 volatiles were detected by GC-MS, whereas GC-IMS identified 38, with orthogonal partial least squares discriminant analysis (OPLS-DA) revealing 29 (GC-MS) and 14 (GC-IMS) significant markers. Key odor-active compounds contributing to aroma differentiation included alcohols, aldehydes, and ketones, such as (E)-2-nonenal (green, fatty), geraniol (floral), and 1-octen-3-ol (mushroom-like). Notably, Zaohua exhibited a distinctive fresh-green character attributed to elevated (Z)-2-nonenal content, whereas Yeyong possessed unique floral scent characteristics distinct from other varieties. Sensory and E-tongue analyses confirmed distinctive characteristics in aroma and taste: Hucheng Wild (HW) showed pronounced sourness and bitterness, whereas Suining White (SW) and E9:11 displayed prominent sweetness and umami attributes. An integrated analysis of VOCs, flavor amino acids, nucleotides, and sensory attributes highlighted the varietal differences in flavor, providing a theoretical foundation for lotus root classification and processing. PRACTICAL APPLICATIONS: This study identifies key flavor compounds and taste characteristics across 10 lotus root varieties through integrated sensory analysis and instrumental profiling. The findings provide valuable insights for food producers and breeders, aiding in the selection of lotus root cultivars with desirable taste profiles for both fresh consumption and product development.

A double layer packaging film was developed by adding red cabbage anthocyanin (RCA) into agar/polyvinyl alcohol (AP) layer and dialdehyde guar gum-proanthocyanidin (DGG-PA) conjugate into quaternary ammonium chitosan/polyvinyl alcohol (QP) layer. The resulting film was grayish-brown in color and blocked over 60% of UV light. Interestingly, the film spontaneously rolled up toward the QP layer, forming a cylindrical tube with radius of 3.5 mm. This self-folding property enhanced the film's efficiency and convenience for food wrapping. The film had robust mechanical properties (tensile strength: 20.51 MPa, elongation at break: 46.45%) and appropriate hydrophilicity (moisture content: 12.99%, water solubility: 23.12%, swelling ratio: 361.83%, and water contact angles: 65.7° on QP side and 89.8° on AP side). The film also showed notable antioxidant activity (2,2′-diphenyl-1-picrylhydrazyl radical scavenging activity: 1.14 μmol Trolox equivalent/g, 2,2′-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid radical scavenging activity: 13.85 μmol Trolox equivalent/g) and antimicrobial efficacy against Staphylococcus aureus (58.22%) and Escherichia coli (47.87%). Through the co-pigmentation effect of RCA and DGG-PA conjugate, the film exhibited pH-responsive color changes. In a practical test, the film extended the shelf life of minced pork to 12 days, during which its color shifted to greenish-brown upon spoilage, indicating its high potential as a smart packaging material.

Owing to their excellent flavor and taste, unhealthy dietary patterns (e.g., high-fat diet and high-sugar diet) have been accepted by an increasing number of consumers. However, long-term oral intake of these unhealthy dietary patterns may trigger the onset and progression of obesity. Diet-induced obesity is mainly caused by lipid or energy metabolism disorder, inflammation and gut microbial dysbiosis. Interestingly, gut microbial dysbiosis induces mitochondrial dysfunction, which in turn disrupts lipid or energy metabolism and triggers inflammation, ultimately facilitating the development of obesity. Nowadays, probiotics have been considered as a promising anti-obesity strategy due to their abilities to regulate lipid or energy metabolism, immunity and mitochondrial function. However, a large body of current literature has only revealed the roles of probiotics in regulating lipid metabolism and immunity, while neglecting their effects on mitochondrial function, as well as the effects of mitochondrial dysfunction on lipid metabolism disorder and inflammation. Considering the interrelationships among mitochondrial dysfunction, lipid or energy metabolism disorder and inflammation, it can be concluded that probiotics improve lipid or energy metabolism and suppress inflammation by alleviating mitochondrial dysfunction. For the first time, this review comprehensively elucidates anti-obesity mechanisms of probiotics from the perspective of mitochondrial dysfunction. Collectively, these findings suggest that probiotics improve lipid metabolism and inhibit inflammation partly by inhibiting mitochondrial dysfunction.

This study developed a novel technique to prepare hydrophobic colorimetric labels for intelligent packaging. Beeswax was phase-separated in hot ethanol, forming an upper beeswax-ethanol phase (UB) and a lower beeswax sediment phase (LB). A purple sweet potato powder/sodium alginate composite colorimetric label (P label) was first coated with either UB or LB and then hot pressed. Results showed that UB thinly adhered to P label through hydrogen bonds, whereas LB formed a thick deposit on the label with no robust interactions. Subsequent hot pressing enabled UB and LB to tightly bond to the label. Notably, LB coating combined with hot pressing was more effective in enhancing the hydrophobicity of P label, reducing its water vapor permeability by 33.5% and increasing its water contact angle by 123.2%. Moreover, the accuracy of P label in monitoring shrimp freshness was improved by LB coating coupled with hot pressing.

Resistant starch (RS), as a natural plant active ingredient, had been widely used in preventing or alleviating colitis due to its anti-digestive and anti-inflammatory properties. In this study, starch was extracted from lotus root (LS), and RS was prepared using physical (autoclaving) and biotechnological (pullulanase debranching) methods. Lotus root resistant starch type III (LRS) was then purified using amyloglucosidase and porcine pancreatic alpha-amylase. A comprehensive analysis was conducted on the structural and physicochemical characteristics and in vivo anti-inflammatory activities of LRS. The findings revealed that autoclaving and enzymatic treatment increased the solubility and thermal stability of the starch, reduced the swelling power, and changed the crystalline type from CA-type to B-type. More importantly, the amylose content and molecular order of LRS were increased, which promoted the formation of crystalline structures and significantly increased the anti- digestive ability of starch. Animal experiments showed that LRS was effective in alleviating colitis. After the intervention of LRS, the levels of IL-10, T-AOC, SOD and CAT were significantly increased, while the levels of IL- 6, TNF-alpha and MDA were significantly decreased in the colon of mice. In addition, LRS was able to improve gut microflora dysbiosis as well as promote the production of SCFAs. These results suggested that LRS had a great potential in the field of functional foods.

A prepared dish needs to be reheated before eating, and various reheating methods affect its flavor quality. This study evaluated the influence of stir-frying reheating, steaming reheating and microwave reheating on moisture content, lipid oxidation and flavor profiles of prepared beef with tangerine peel. Stir-frying reheating samples obtained a higher moisture content and the highest thiobarbituric acid reactive substance value. Fifty-seven volatile compounds were identified by gas chromatography–mass spectrometry, of which fifteen compounds were considered as odor-active compounds with an odor activity value > 1. Aldehydes were the most prominent contributors to the aroma of reheated samples. Results revealed that stir-frying reheating samples had the most varieties of odor-active compounds, and the odor activity values of most of them were relatively higher. The heatmap analysis based on the odor activity values indicated that the stir-frying reheating process could maintain the original flavor of samples. A total of fifty-two volatile organic compounds were identified by gas chromatography–ion mobility spectrometry, and the principal component analysis revealed that the three reheated samples could be well distinguished from each other. Moreover, the content of free amino acids and nucleotides in stir-frying reheating samples was higher than that in other reheated samples. In conclusion, different reheating treatments affected the flavor quality of beef samples, and stir-frying process was better to obtain the aroma and taste characteristics of samples. The results of this study could provide useful information about the appropriate reheating method of a dish of prepared beef with tangerine peel for consumers, caterers and industrial production.

In this study, artemisia argyi essential oil microcapsules (AAEO-MCs) were prepared using gelatin and arabic gum as wall materials. The optimal preparation conditions for AAEO-MCs are a core-to-wall ratio of 1:1, a wall material concentration of 1 %, and an embedding temperature of 45 °C, achieving an embedding efficiency of 80.62 %. The results of scanning electron microscopy (SEM), fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD) showed that artemisia argyi essential oil (AAEO) is successfully encapsulated. Compared to AAEO, the thermal stability of AAEO-MCs is enhanced. AAEO-MCs demonstrate superior sustained-release properties and a slower decline in antioxidant capacity. Additionally, AAEO-MCs exhibit significant inhibitory effects against both bacteria and fungi. AAEO-MCs effectively improved the qualities of cherry tomatoes, such as appearance changes, firmness, total soluble solid, total titratable acids, ascorbic acid content and significantly reduced decay rate during storage. Therefore, AAEO-MCs has potential development prospects in the field of fruit and vegetable preservation.