This study explored the synergistic inhibition mechanism on combining slightly acidic electrolyzed water (SAEW) and ε-polylysine hydrochloride (ε-PLH) against Pseudomonas fluorescens, a key spoilage bacterium in aquatic products. A significant synergistic antibacterial effect was achieved with the fractional inhibitory concentration index being 0.5 when the two agents were combined at their respective 1/4 of minimum inhibitory concentration. Mechanistic studies revealed that the combined treatment severely disrupted bacterial membrane integrity and potential, inhibited biofilm formation, and caused extensive cell lysis in P. fluorescens PF08. Fourier transform infrared spectroscopy further indicated that the combined treatment caused the most severe damage to cell wall peptidoglycan, proteins, and polysaccharides. Non-targeted metabolomics disclosed that SAEW primarily disturbed histidine and lysine metabolisms, while ε-PLH interfered with arginine and glutathione metabolisms, and their combination triggered broader metabolic reprogramming in the strain, demonstrating a multi-target antibacterial mechanism. This study provides a theoretical basis for the application of the SAEW-ε-PLH composite green antibacterial agent in the preservation of aquatic raw materials and their prefabricated meal products which is perishable due to contamination by P. fluorescens.

The low biomass yields and high production costs associated with photoautotrophic and heterotrophic microalgal cultures pose significant economic challenges, thereby necessitating the exploration of alternative growth strategies. The xanthophyte Tribonema minus was selected for its ability to accumulate high amounts of lipids and synthesize valuable fatty acids, which makes it a promising candidate for biofuel production under mixotrophic conditions. The study assessed the effects of varying sodium acetate (NaAc) concentrations on the biomass, lipid content, photosynthetic efficiency, and metabolic pathways of T. minus. Results demonstrated that 0.8 g L−1 NaAc significantly increased biomass (2.01 g L−1) and lipid content (47.7

Intelligent indicator films were successfully fabricated by incorporating blood peach anthocyanins (BPA) and β-cyclodextrin-encapsulated carvacrol (β-CD@CAR) into chitosan/cellulose nanocrystals (CN) matrices. The prepared films were comprehensively characterized using multiple analytical techniques. The addition of BPA and β-CD@CAR significantly enhanced the films' UV–vis radiation blocking ability, thermal stability, as well as antioxidant (DPPH radical scavenging rate: 45.89

Chitosan nanoparticles loaded with tea tree essential oil (TTO-CHNPs) were fabricated and the effects of chitosan molecular weight (MW) (50, 200, and 500 kDa) on the physicochemical properties and biological activities of TTO-CHNPs were investigated. TTO was successfully encapsulated into chitosan nanoparticles with encapsulation efficiency (EE) ranging from 74.15 to 80.94

BACKGROUNDAnthocyanin-based pH-sensing films have been widely fabricated for potential application in monitoring food freshness. However, the color fading of anthocyanins limits their application for the food industry due to their low stability. In addition, the color sensitivity and pH indicator ability of anthocyanin-based films currently available are not satisfied and need to be improved.RESULTSChitosan/xanthan gum (CX)-based colorimetric films with addition of purple cabbage anthocyanin (PAN) and different amounts of rosmarinic acid (RA) were fabricated. RA copigmentation in chitosan/xanthan gum-purple cabbage anthocyanin-rosmarinic acid (CX-P-RA) films significantly improved the stability and pH response sensitivity of PAN, and the combined copigmentation of RA and xanthan gum exhibited an additive effect. The addition of RA significantly improved the tensile strength and elongation at break, thermal stability, antioxidant and antibacterial activities of CX-P-RA films. Moreover, addition of RA enhanced the pH sensitivity and colorimetry of CX-P-RA films, which exhibited a good response to different pH values. CX-P-RA2 film was tested to monitor the freshness of pork. It showed visible color changes during the storage of pork. In addition, the increment E of CX-P-RA2 film was highly correlated with changes in total volatile basic nitrogen in pork (R2 = 0.951).CONCLUSIONThese results indicated that CX-P-RA2 film can be used as a pH-sensing indicator with good stability and high sensitivity for real-time monitoring of pork freshness. (c) 2023 Society of Chemical Industry.

Previous studies have shown that modified citrus pectin (MCP) is an anti-tumor material of food grade. In this study, two enzymatically modified Ougan (Citrus Suavissima Hort. ex Tanaka) peel pectins (EMP1 and EMP2, the ones extracted by alkali and enzymatic methods) were used to investigate their differential effects on viability and physiology of Hela cells. The results showed that EMP1 and EMP2 had 88.00 % and 81.01 % galacturonic acid, 21.31 % and 20.25% esterification degree, 10,417 g/mol and 6416 g/mol molecular weight (Mw), 82.86% and 50.62 % RG-I, and 8.91 % and 15.70 % HG, respectively. EMP2 had higher intensities of absorption peaks than EMP1. They were irregularly shaped, with more holes on EMP1 but more wrinkles on EMP2. Both could inhibit the growth, proliferation, migration, and invasion of HeLa cells in a concentration-dependent manner, with better efficiency in EMP2. Meanwhile, EMP2 was more efficient than EMP1 in blocking the cell cycle in S phase, resulting in apoptosis. In conclusion, the variations caused by extraction resulted in differences in antitumor activity of MCP and EMP2 with lower Mw and higher HG exhibited better anti-tumor effects. This study would provide an experimental basis and reference for the research and development of anti-tumor supplements from citrus pectin.

Naringin (NR) has the drawbacks of poor water solubility and low bioavailability, which restricts its applications. The NR-loaded pectin-alginate nanoparticles (PANPs) were prepared by the ion gel method. When the complex polysaccharide concentration, mass ratio of pectin to sodium alginate, molar concentration of CaCl2 and NR addition were 1 %, 2:1, 0.03 mol/L and 5 mg/mL, respectively, the encapsulation efficiency of PANPs to NR was highest with a value of 79.23 %. Furthermore, multi-factor stability investigation revealed that the NR-loaded PANPs suspension was stable at pH 3-8, NaCl concentration of less than 400 mmol/L, and temperature of less than 75 degrees C. The NR-loaded PANPs suspension maintained good stability during a storage period of 30 days, and the retention rate of PANPs to NR was as high as 82.51 % at the 30th day, indicating that PANPs had a positive protective role on NR over a longer storage period. The findings might provide a theoretical basis and practical guidance for further exploiting naringin as a functional food ingredient using composite hydrogel encapsulation.

This study focuses on functional value of the common waste, in the citrus juice industry - pomace. Currently, the extraction of citrus dietary fiber (DF) mainly originates from the peel and studies have shown that both soluble dietary fiber (SDF) and insoluble dietary fiber (IDF) have good hypoglycemic and lipid-lowering effects, while the DF resources in pomace have not been fully developed. The study innovatively explored the continuous extraction of SDF and IDF from pomace of Ougan (Citrus suavissima Hort. ex Tanaka) fruit and their inhibitive effects on high fat diet-induced obesity in mice. After 10 weeks of dietary intervention, the serum biochemical indicators, inflammatory factors, histopathological changes, and diversity and composition of intestinal flora in the mice were analyzed. The results showed that both SDF and IDF could effectively reduce body weight and lower blood lipid levels in mice, with SDF showing a more significant effect. In addition, these two dietary fibers also significantly reduced the expression of TNF-alpha, with a weaker effect on IL-6 and IL-10, effectively alleviating pathological symptoms such as liver steatosis, kidney inflammation, and fat cell hypertrophy. SDF mainly increased the abundance of probiotic lactobacillus, while IDF significantly enriched short-chain fatty acid saltsproducing Clostridium bacteria. The findings offered an important foundation for the utilization and development of Ougan pomace resource for human wellness, especially for the overweight or obese.

Objective: To establish a high performance liquid chromatographic (HPLC) fingerprint and multi-component content determination methods of Ponkan Chenpi, the effects of different aging durations on 8 kinds of flavonoid components of Ponkan Chenpi were investigated by chemometric analysis. Methods: The injection volume was 10 μL and gradient elution was applied with acetonitrile (A)-0.1% phosphoric acid aqueous solution (B) as the mobile phase. The detection wavelengths were 283 nm for hesperidin, neohesperidin, naringin, and narirutin, 310 nm for fingerprint, and 330 nm for nobiletin, 3,5,6,7,8,3',4'-heptamethoxyflavone (HMF), tangeretin, 5-hydroxy-6,7,8,3',4'-pentamethoxyflavone (5-HPMF). The fingerprint profiles of 10 batches of Ponkan Chenpi with different aging periods (0~126 d) were established by HPLC and their similarities were evaluated. The variability of 8 flavonoid components was analyzed by combined chemometric methods, including hierarchical cluster analysis (HCA), principal component analysis (PCA) and orthogonal partial least squares discriminant analysis (OPLS-DA). Results: The similarities of fingerprint profiles of 10 batches of Ponkan Chenpi samples were all greater than 0.995, and 32 common peaks were marked. The result indicated that the quality of Ponkan Chenpi was relatively stable during different aging periods and the established fingerprint profiles were reliable and credible. The contents of five components, including naringin, hesperidin, nobiletin, tangeretin and 5-HPMF, showed a fluctuating decreasing trend, and neohesperidin showed a fluctuating upward and then downward trend, while those of narirutin and HMF showed a fluctuating increasing one during the aging. The result of HCA indicated that 10 batches of Ponkan Chenpi samples could be divided into two categories. The samples with accelerated aging of 56, 70 d and aging 0 d were clustered into one category, while the rest were clustered into another one. The PCA result revealed that three principal components with a cumulative variance contribution of 85.740% could be extracted. Four flavonoid components, including hesperidin, neohesperidin, 5-HPMF and tangeretin, were identified as the differential markers to distinguish between different aging periods of Ponkan Chenpi samples. Conclusion: The fingerprint profile and multi-component content determination methods constructed in this study were highly stable and reproducible. Combined with HCA, PCA and OPLS-DA, the methods could be applied to monitor and evaluate the changes in chemical components and quality of Ponkan Chenpi with different aging periods. The study would provide a theoretical and methodology basis for the development and utilization of Ponkan Chenpi.

In order to investigate the solubilization effect and action mode of octenyl succinic anhydride (OSA) modified starches with different amylose and amylopectin compositions on hesperetin (HTN), four OSA-esterified corn starches (OSAS) were prepared using the aqueous phase method. Results revealed that all OSAS could improve the solubility of HTN. OSA-High amylose starch (OSA-HAS) had the best solubility for HTN, nearly fivefold that of free HTN, while OSA-Waxy starch (OSA-WS) had the least solubility for HTN, only twofold that of free HTN. Furthermore, FT-IR, XRD, DSC, and 1H NMR demonstrated the formation of complexes and the interactions between OSAS and HTN in the complexes. The results of DSC revealed that HTN and OSAS formed complexes with greater thermal stability. 1H NMR disclosed that the OSA group in the OSA-HAS complex was actively involved in the interaction with HTN. However, in the OSA-WS complex, the starch backbone reacted more with HTN than the OSA group. This study expanded the knowledge on solubilizing HTN by OSA-modified starch and promoted the development of efficient solubilizing or delivery carriers for HTN, thus contributing to the sufficient utilization of citrus flavonoids.

Ougan (Citrus Suavissima Hort. ex Tanaka) as a long history of edible and medicinal fruit, has a unique taste, and can clear heat, detoxify, eliminate phlegm and relieve cough. However, because of its slight bitterness, it has a strong regional consumption and is not widely accepted. This review focuses on the preparation technology and content analysis of nutritional and functional components in Ou orange, summarizes the research and development status of the processing products of ou orange, such as traditional "Gan er wen" and tangerine peel, as well as new Ougan enzyme, fruit vinegar and fruit wine, and points out the future research direction in the field of deep processing of ou orange.

Hickory (Carya cathayensis Sarg.) oil is a nutrient-dense edible woody oil, with its unsaturated fatty acids accounting for more than 90% of total ones, and liable to oxidation spoilage. To efficiently improve its stability and expand its application fields, the microencapsulation of cold-pressed hickory oil (CHO) by the molecular embedding method and freeze-drying technique was performed using malt dextrin (MD), hydroxylpropyl-β-cyclodextrin (HP-β-CD), β-cyclodextrin (β-CD), or porous starch (PS) as a wall material. Two wall materials and/or their CHO microcapsulates (CHOM) with higher encapsulation efficiencies (EE) were selected to carry out physical and chemical characterizations using laser particle size diffractometer, scanning electron microscopy, Fourier-transform infrared spectroscopy, X-ray diffraction, thermogravimetric analysis, derivative thermogravimetry, and oxidative stability tests. Results indicated β-CDCHOM and PSCHOM had significantly higher EE values (80.40% and 75.52%) than MDCHOM and HP-β-CDCHOM (39.36% and 48.32%). The particle sizes of the two microcapsules selected were both widely distributed with their spans being more than 1 µm and a certain degree of polydispersity. Microstructural and chemical characterizations indicated that β-CDCHOM had comparatively stable structure and good thermal stability compared with PSCHOM. Storage performances under light, oxygen, and temperature showed that β-CDCHOM was superior to PSCHOM, especially in terms of thermal and oxidative stability. This study demonstrates that β-CD embedding can be applied to improve the oxidative stability of vegetable oils such as hickory oil and act as a means of preparing functional supplementary material.

In order to make naringin have better water solubility and sustained release performance, hydroxypropyl-β-cyclodextrin was used to have strong adhectogenic ability for naringenin. Firstly the water-soluble inclusion complex of hydroxypropyl-β-cyclodextrin and naringenin were prepared taking advantage of the hydroxypropyl-β-cyclodextrin’s hydrophobic cavity, then a hydrogel outer layer was induced using pectin and sodium alginate complex polysaccharides by ionogel. The effects of complex polysaccharide concentration, mass ratio of pectin to sodium alginate, mass concentration of CaCl2 and naringin addition on the mechanical properties, particle size, encapsulation rate and drug-loading capacity of the gel balls were studied. The results showed that the concentration of complex polysaccharides was 3%, the mass ratio of pectin to sodium alginate was 3:1, the mass concentration of calcium chloride was 5%, the addition of naringin was 5.5 mg/mL, and the encapsulation rate of the prepared gel balls reached 68.34%±0.49%. Scanning electron microscopy showed that the surface of the composite polysaccharide gel sphere was shrunk and dense, and the internal structure was loose and porous. The infrared spectroscopy results showed that the clathrate formed by naringin and hydroxypropyl-β-cyclodextrin was successfully embedded in the gel ball. Swelling and in vitro simulated digestion experiments showed that the complex polysaccharide gel ball had certain pH sensitivity and good control release. The complex polysaccharide gel ball carrier prepared in this study can increase the solubility and control release of naringenin, and provide a basis for the application of citrus flavonoids in food.

为探究不同直链/支链比的辛烯基琥珀酸淀粉酯(OSAS)在理化特性和增溶方面的差异,以不同直链/支链比玉米淀粉为原料,辛烯基琥珀酸酐(OSA)为酯化剂,制备相应的OSAS,并测定其OSA的取代度(DS)、理化特性及对橙皮素的增溶效果.结果表明:经OSA酯化,所含直链淀粉高的淀粉酯,其DS高;OSAS中所含支链淀粉含量越高,其膨润力越大,透明度越高;OSAS中所含直链淀粉比例越高,越容易发生沉降;OSA对淀粉的酯化作用主要发生在淀粉颗粒的表面;高直链占比的OSAS可使橙皮素的溶解度提高5.4倍.结论:具有不同直链/支链比的OSAS在理化特性上表现出明显差异,这些差异与淀粉的直链/支链比有关;直链淀粉含量越高的OSAS对橙皮素的增溶越明显.

分别采用冷榨法和水酶法提取山核桃油,测定其中的总多酚、总黄酮、维生素E、角鲨烯、β-谷甾醇含量和脂肪酸组成及含量,对比分析冷榨法和水酶法提取对山核桃油中活性成分含量的影响.结果 表明:冷榨法山核桃油中总多酚、总黄酮和维生素E含量显著高于水酶法山核桃油,而角鲨烯和β-谷甾醇含量显著低于水酶法山核桃油.冷榨法山核桃油共检出11种脂肪酸,水酶法山核桃油共检出8种脂肪酸,两种方法提取的山核桃油中不饱和脂肪酸总量均达到90％以上.

The protective effects of three amino acids (L-phenylalanine, L-tryptophan and L-methionine) on the stability of bayberry anthocyanins were investigated. The anthocyanin stability under constant illumination (5000 Lux, 50 Hz) or in the presence of ascorbic acid were evaluated by degradation kinetic parameters, and the interaction between L-methionine and cyanidin-3-O-glucoside (C3G) in a model beverage system was analyzed using Fourier transform infrared spectroscopy, 1H nuclear magnetic resonance, X-ray diffraction, molecular docking, and molecular dynamics simulation. Results indicated that the three amino acids significantly reduced the degradation rate of bayberry anthocyanins (p < 0.05), with the most effect by L-methionine. L-methionine could bind to C3G via hydrogen bonds and Van der Waals forces. This study suggested that L-methionine could well protect anthocyanin against degradation in the aqueous solution and have the potential to be used as a co-pigment to improve the sensory property and extend the shelf life of anthocyanin rich berry products.

This study aimed to use xanthan gum as a stabilizer to improve the stability of zein nanoparticles. Zein-xanthan gum composite nanoparticles were prepared via anti-solvent precipitation at pH 4.0. The particle size, zeta potential, and stability of the system were related to the amount of xanthan gum added. When 20 mg of xanthan gum was added, spherical nanoparticles with a small particle size (179 +/- 2.1 nm) and sufficient negative zeta potential (-42 +/- 1.6 mV) were obtained. The zeta potential and Fourier transform infrared spectroscopy results indicated that electrostatic attraction was the main driving force, followed by hydrogen bonding and hydrophobic interactions. Composite nanoparticles were coated by xanthan gum and remained stable over a wide pH range and at high temperatures and salt concentrations; they did not precipitate or aggregate after 30 days of storage. Moreover, the addition of xanthan gum considerably improved the encapsulation efficiency and loading capacity of nanoparticles containing high curcumin amounts, which facilitated slow and sustained release of curcumin in simulated intestinal fluid. Therefore, zein-xanthan gum nanoparticles can be used for the delivery of biologically active compounds in food and pharmaceutical preparations.

As a natural biological adsorbent, shell powder is inexpensive, highly efficient, and does not leave any chemical residue; thus, it can be used to remove contaminants from water. In this study, we used mussel shells as a raw material to prepare an adsorbent. Scanning electron microscopy was used to observe the surface morphology of the mussel shell powder before and after calcination, and X-ray diffraction measurements, Fourier transform infrared spectroscopy, differential scanning calorimetry, X-ray photoelectron spectroscopy, and Brunauer–Emmett–Teller measurements were performed to analyze the structure and composition of calcined mussel shell powder. Characterization of the shell powder before and after calcination revealed a change from calcium carbonate to calcium oxide, as well as the formation of a surface porous structure. Using Pb(II) as a representative contaminant, various factors affecting the adsorption were explored, and the adsorption mechanism was analyzed. It was found that the adsorption is consistent with the Freundlich adsorption isotherm and the pseudo second-order model. The calcined mussel shell powder exhibits excellent adsorption for Pb(II), with an adsorption capacity reaching 102.04 mg/g.

为优化果胶酶辅助提取杨梅花色苷的工艺参数,通过单因素实验,以花色苷含量为评价指标,确定果胶酶浓度、pH值、提取温度、料液比的最适范围,在此基础上结合响应面法对果胶酶辅助提取杨梅花色苷的工艺进行优化.结果 表明,最优提取工艺参数为:果胶酶浓度为0.06％、pH值为3、提取温度为39℃、料液比为1∶30 g/mL,在此条件下杨梅花色苷的提取量为4.37 mg/g.

以虾蟹副产物为主要原料,在单因素试验的基础上,采用正交试验分析产品厚度、膨化前水分含量、微波时间、微波功率对产品感官评分及膨化率的影响,结果表明:最优工艺条件为微波功率900 W,膨化前水分含量5％,微波时间80 s,产品厚度2 mm.同时以感官评分为指标,采用响应面试验优化配方,结果表明:虾蟹副产物20 g,木薯粉:小麦粉为60:20(g/g),膨化助剂0.2 g.在该配方和工艺条件下产品感官评分为14.3分,膨化率为3.57,可为低值水产品开发利用提供有效参考.