Biodegradable multilayer films comprising an outer zein (Z), middle sodium alginate-zein (SZ), and inner sodium alginate-carboxymethyl cellulose (SC) layer were fabricated by layer-by-layer casting. Microstructural and spectroscopic analyses showed compact morphology with strong interlayer interactions. Increasing Z-layer casting volume (2.5-10 mL) increased thickness from 54.1 ± 2.0 to 123.7 ± 2.4 μm and improved moisture barrier properties. A cinnamaldehyde (CIN)-α-mangostin (AMG) emulsion (4:1, w/w) formed stable droplets (PDI 0.12 ± 0.04, ζ = -26.2 ± 1.6 mV) with strong antioxidant activity (DPPH 71.9 ± 2.2%, ABTS 92.8 ± 2.0%). In aqueous food simulants, films exhibited unidirectional release: cumulative CIN release from the SC side exceeded 80% within 72 h, whereas release from the Z side remained <40% over 96 h; thicker Z layers further slowed release from the Z face. Incorporating CIN-AMG into the SC layer improved flexibility while maintaining TS > 6 MPa, decreased water uptake, and provided near-complete UV blocking (300-400 nm) at CIN ≥ 1%. Films containing ≥1.5% CIN plus 0.375% AMG showed clear inhibition of Staphylococcus aureus and measurable inhibition of E. coli. In a strawberry model, the optimized film (1.5% CIN / 0.375% AMG) delayed visible spoilage to day 5 and better maintained weight, color (ΔE), firmness, pH and total soluble solids. Z/SZ/SC multilayers with CIN-AMG thus enable moisture-side targeting, controlled preservative release, and shelf-life extension for high-moisture foods.

ABSTRACT Natural phytochemicals derived from dietary sources have demonstrated promising anticancer potential with favorable safety profiles. Among them, Garcinone C (Gar. C), a xanthone derived from mangosteen (Garcinia mangostana), demonstrated superior antitumor activity compared to other derivatives in our preliminary screening. Here, we report the first comprehensive evaluation of the efficacy of Gar. C against triple‐negative breast cancer (TNBC) using both in vitro and in vivo models. Gar. C significantly inhibited cell viability and stemness in TNBC cell lines (SUM159 and SUM149) in a dose‐dependent manner, with IC50 values of 4.54 ± 0.13 µM and 5.97 ± 0.16 µM, respectively. Mechanistically, Gar. C induced mitochondrial‐mediated apoptosis, as indicated by an increased Bax/Bcl‐2 ratio and loss of mitochondrial membrane potential, and triggered G0/G1 cell cycle arrest via modulation of cyclin D1 and p21. Furthermore, Gar. C effectively suppressed cancer stemness, as evidenced by a reduced CD44+/CD24− population. RNA sequencing and Western blot analyses suggested that the inhibition of the Wnt/β‐catenin signaling pathway was a key mechanism contributing to its dual effects on inducing apoptosis and suppressing stemness. Importantly, in a xenograft mouse model using SUM159 cells, Gar. C significantly inhibited tumor growth and metastasis. These findings highlight the potential of Gar. C as a promising natural compound for the prevention and treatment of TNBC.

Efforts to develop eco-friendly biopolymer-based food packaging have intensified in recent years. Developing sustainable active packaging from biopolymers is crucial but is often hindered by their poor mechanical properties and hydrophilicity. To address these challenges, this study reports on the design and fabrication of a novel, multi-functional, lotus-leaf-inspired sandwich film. The film features a robust silk fibroin (SF)/sericin (SE) (9:1) composite as the structural intermediate layer, a biomimetic hydrophobic (WCA = 120.8°) outer layer combining a biomimetic micropattern with Chinese white wax (CWW), and an active inner layer where CWW serves as a protective reservoir for the controlled release of α-mangostin (αM) (the resulting film is designated as LSW-M3). The integrated design resulted in a film with enhanced mechanical properties (Tensile Strength = 8.03 MPa, Elongation at Break = 39.95%), durability, and water resistance. The film exhibited potent antioxidant (87.82% DPPH scavenging, TEAC = 55.55 μmol Trolox/g film) and antibacterial (88.34% E. coli, 100% S. aureus) activities. In food preservation trials, the LSW-M3 film significantly extended the shelf life of pork at 4 °C by 2 days (maintaining TBC < 6 lg CFU/g) and fresh shrimp at 20 °C by 12 h compared to controls. This work presents a holistic biomimetic strategy for creating high-performance, biodegradable active packaging, demonstrating a promising solution for the food industry.

This study synthesized raffinose monoesters with polyunsaturated fatty acids (PUFA) including oleic acid, linolenic acid, and eicosapentaenoic acid through chemical synthesis. The HLB values of monoesters ranged from15.2 to16.7. Emulsions stabilized by monoesters exhibited exceptional stability over a 16-day period (50-90 °C), with the average diameter varying by less than ±30 nm. The PV values of three monoesters changed by less than 0.07. During in vitro simulated digestive model, the FA release rate exceeded 72.2 % in emulsions. However, the monoesters with lower chain length, higher saturation correlated with faster hydrolysis in gastric phase. At the intestinal stage, digestion rate was predominantly mediated by lipase, showing a trend opposite to that in the stomach. These findings confirmed that monoesters could be digested, thereby increased bioavailability and stability of PUFA. These novel raffinose monoesters offered a new approach to promoting the application of PUFA as a functional supplement.

This study explores the inhibitory effects of two migrants-2-mercaptobenzothiazole (MBT) and stearic acid-from dairy rubber contact materials on pancreatic lipase (PL). Enzyme assays showed significant, dose-dependent inhibition, with stearic acid being more potent. MBT and stearic acid exhibited reversible inhibition, with MBT acting competitively and stearic acid non-competitively. Fluorescence spectroscopy and circular dichroism indicated conformational changes in PL upon binding, while molecular docking confirmed specific interactions at the active site (MBT) and near it (stearic acid). Binding affinities for MBT-PL and stearic acid-PL complexes were - 24.90 and - 20.23 kJ/mol, respectively. High concentrations of both compounds exhibited synergistic inhibition, potentially affecting lipid digestion in dairy products. This study highlights the influence of rubber-derived migrants on PL activity and suggests limiting their use in food contact materials to safeguard dairy nutritional quality.

Previously, we reported that antioxidant peptides from dry-cured ham known as Xuanwei Ham using a novel two-phase aqueous extraction method exhibited exceptional antioxidant activity in vitro. In the present study, we investigated the protective effects and mechanisms of three novel peptides DPLPPGWE (DE-8), DPLPPGWEIK (DK-10), and APPAAPPASGWPPTR (AR-15) derived from Xuanwei Ham against ultraviolet A (UVA)-induced oxidative damage of HaCat cells. Cellular experiments showed that both DK-10 and AR-15 exhibited efficacy in reducing the levels of reactive oxygen species, maintaining the normal mitochondrial membrane potential, and significantly enhancing the activities of superoxide dismutase, glutathione peroxidase, and catalase enzymes. Thus, these two peptides may provide effective protection against UVA radiation-induced cellular damage in HaCat cells. Furthermore, mechanistic experiments showed that both DK-10 and AR-15 exerted their antioxidant effects by modulating the Nuclear factor erythroid 2-related factor 2 - Kelch-like ECH-associated protein 1 (Nrf2-Keap1) pathway according to quantitative PCR experiments and molecular simulations. These findings highlight the potential of these peptides as natural antioxidants with promising applications in skincare or as supplements for protection against UV-induced damage.

There is growing emphasis on developing biopolymer-based food packaging materials to improve food quality, reduce food waste, and decrease the risk of foodborne diseases. In this study, cinnamaldehyde (CIN), a natural antimicrobial essential oil, was encapsulated within porous vaterite CaCO3 (CA) nanoparticles. The encapsulation efficiency and loading capacity of the cinnamaldehyde in the optimized CA-CIN nanoparticles was 88.9 +/- 1.3 % and 9.7 +/- 1.4 %, respectively. The release of the essential oil from the CA-CIN nanoparticles was triggered under acidic aqueous conditions, indicating they exhibited water/pH release properties. The minimum inhibitory concentration (MIC) of the CA-CIN nanoparticles against both E. coli and S. aureus was 2 mg/mL. In vitro cell culture studies suggested that the CA-CIN nanoparticles exhibited some cytotoxicity (IC50 = 87 +/- 11 mu g/mL), indicating that further in vivo toxicity studies are required. A sodium alginate-carboxymethyl cellulose (SC) composite film containing 6 % CA-CIN showed good UV-blocking, water-resistance, and mechanical properties. These films also exhibited good antibacterial activity, extending the shelf life of pork by 2-4 days at 4 degree celsius. These novel biopolymer-based films may be useful for food preservation applications.

In this work, a series of nanocomposite films composed of polylactic acid (PLA), poly (butylene adipate-coterephthalate) (PBAT), polybutylene succinate (PBS), nano-SiO2 activated by aluminate for different times were developed to enhance water vapor barrier properties. The physiochemical and thermal properties of the films were characterized. In addition, total and aluminum migration from the films was monitored, and non- targeted screening was performed to evaluate the potential safety of the composite films. Fourier Transform infrared spectroscopy analysis indicated that the nano-SiO2 was successfully activated by aluminate. Differential scanning calorimetry analysis indicated that incorporation of the activated nano-SiO2 slightly reduced the glass transition temperature (from 54 to 51 degrees C) and increased the crystallinity degree (from 6.9 % to 11.1 %) of PLA. Incorporation of 0.4 % nanofillers was found to give the highest crystallinity. Thermogravimetric analysis showed that the thermal stability of the PLA/PBAT/PBS films did not change significantly after adding the activated-nano-SiO2. However, the incorporation of these nanofillers did increase the interfacial roughness and crystallinity degree of the films, thereby reducing the water vapor permeability by around 30 %. Erucamide was detected in the composite films after exposure to food simulants, however, the films containing the nanofillers still met European Union safety standards. In summary, the nanofiller-loaded polymer films developed in this study were shown to be safe and have high water barrier properties, which means they may be suitable for application in the food, cosmetic, personal care, pharmaceutical, and agrochemical industries.

Biodegradable polymeric packaging materials are being studied for their potential to replace traditional petroleum-based ones for food contact applications. However, potential safety concerns associated with the utilization of these biodegradable polymers have not been studied in detail. In this study, we conducted non-targeted screening and migration studies on two types of biodegradable milk packaging materials, which were composed of a mixture of polylactic acid (PLA), poly(butylene adipate-co-terephthalate) (PBAT), polybutylene succinate (PBS), and cellulose. In particular, we monitored the transfer of migrating substances from the packaging materials into a food simulant (50% ethanol) and into a real food (fat free and whole milk). A screening study identified seven compounds in the biodegradable packaging bags, including degradation products of antioxidants, lubricants, and plasticizers such as triethylene glycol, diethyl succinate, glycerin, 2,4-di-tert-butylphenol, and 13-docosenamide were identified. The migration studies indicated that the types and amounts of migrating substances transferred into the real food were appreciably lower than those transferred into the food simulant. Most of the detected migrating substances were below the levels established in the European Union regulations. However, the triethylene glycol levels (68-144 mg/kg) in the food simulant exceeded the limits (60 mg/kg) for one of the packaging materials tested. A safety assessment suggested that there is a low level of safety risk associated with one of the biodegradable packaging materials. This study provides important insights into the safety of biodegradable packaging materials that might be used in the food industry.

The poor hydrophilia and strong cytotoxicity of alpha-mangostin, a major component of xanthones from pericarps of mangosteen (Garcinia Mangostana L.), restrict its application in functional food. To overcome its shortage, a series of alginate/xanthan gum or alginate/kappa-carrageenan hydrogels loaded with alpha-mangostin were fabricated and their anti-inflammatory effects were investigated under gastrointestinal tract (GIT). With the increased concentration of polysaccharides, the release of alpha-mangostin was slower due to denser microstructure and hardness. The digestive profile suggested that the release of alpha-mangostin in 0.3% alginate/0.15% xanthan gum (0.15%X-alpha M), 0.3% alginate/0.2% xanthan gum (0.25%X-alpha M) and 0.3% alginate/0.3% kappa-carrageenan (0.3%C-alpha M) hydrogels were faster than the others. The cytotoxicity of alpha-mangostin loaded in hydrogels was dramatically reduced. However, the anti-inflammatory effect of the three intestinal digestive fluids was still maintained at 71.9% +/- 1.2%, 83.1% +/- 2.0%, and 70.6% +/- 3.3% in LPS-induced Raw246.7 cells. In addition, the three intestinal digestive fluids (50 mu M of alpha-mangostin) showed good inhibition of inflammatory cytokines (TNF-alpha, IL-6, and IL-1/9) and the expression of iNos and Cox-2 respectively. Given these data, xanthan gum/kappa-carrageenan-alginate composite hydrogels can be a good colonic target delivery system for bioactive compounds, which can be applied in functional foods to improve human health and wellness.

This study characterized and compared the physical and emulsifying properties of pea protein (PP) and its modified proteins (ultrasound treated- PP (PPU), flaxseed gum (FG) treated PP (PPFG) and ultrasound treated- PPFG (PPFGU)). The results showed FG triggered the formation of loosely attached complex with PP via physical modification under gentle magnetic stirring at pH 7.0, while ultrasound played an important role in reducing protein size, increasing surface hydrophobicity and molecular fluidity onto oil-water interface. So ultrasound further enhanced the interaction of PP with FG, and produced the PPFGU complex with smaller droplet size, higher ζ-potential and lower turbidity. Further, combination of FG and ultrasound improved the physical properties of PP with higher viscosity, stiffer gels (defined as higher elastic modulus), stronger hydrophobic properties, better thermal stability, and fast protein absorption rate. Therefore, the PPFGU coarse emulsion performed highest emulsifying activity index (EAI) and emulsion stability index (ESI) that the stabilized nanoemulsion obtained smallest droplet size, higher ζ-potential, and longest storage stability. The combination of FG and ultrasonic treatment will be an effective approach to improving the emulsifying property and thermal stability of PP, which can be considered as a potential plant-based emulsifier applied in the food industry.

Oleogelation is an efficient way to structure oil and reduce saturated fatty acids of lipid products. Multi-component gels are of particularly interest attributed to the ability to tune gel properties by alteration of the component proportions. In this study, monoacylglycerol (MAG) and diacylglycerol (DAG) are used as gelator mixture and the influence of the ratio of these two crystalline particles on the characteristics of oleogels was investigated. The crystallization and melting behavior, solid fat content (SFC), crystal morphology, polymorphism and mechanical properties of the oleogels were characterized. The oleogels with higher gelator level displayed higher oil binding ability and shorter crystal formation time. The oleogels with higher MAG ratio exhibited more blade-like crystals, and the mixed oleogels with MAG: DAG of 3:7 and 5:5 showed altered crystal morphology with finer crystal size and reduced crystallization enthalpies possibly due to the increased nucleation seeds promoted by MAG. The oleogels with high MAG level showed lower equilibrium SFC during isothermal crystallization but faster crystallization rate, higher hardness and elasticity. Therefore, by changing the ratio of DAG with MAG, the crystallization profile and rheological properties of oleogels can be tailored and used as traditional solid fat substitutes in lipid-based products.

Octenyl succinate esterified gum arabic (OSGA) with degree of substitution of 1.6% was successfully synthesized. Structural changes from the octenylsuccinylation of Arabic gum were investigated by FT-IR. The emulsifying ability of OSGA was studied by comparing with whey protein isolate (WPI) and sodium starch octanoyl succinate (OS-st). The minimum concentration of OSGA, WPI and OS-st to stabilize emulsions with 20% oil phase was 0.6%, 0.4% and 0.8%, respectively. The average droplet size of 0.8% WPI, OSGA and OS-st stabilized emulsion was 280, 484 and 929 nm, respectively. All these three emulsifiers exhibited reduced emulsifying ability at acidic conditions. But all the emulsions had excellent stability under alkaline conditions. Unlike the other two emulsifiers, OSGA stabilized emulsions maintained great stability at high temperature and ionic strength conditions. Emulsions formed by OSGA remained stable at heating temperature up to 90 degrees C and ionic strength up to 500 mM. The final extent of lipid digestion in emulsion stabilized by OSGA was 53%, which was similar to that of OS-st stabilized emulsion and smaller than that of WPI stabilized emulsion (75%). This research provides strong evidence for wide application of OSGA in emulsion food products, especially in some food containing high salt or requiring high temperature treatment.

Colloidal delivery systems could be designed to retard lipid oxidation in foods, thereby extending their shelf-lives and improving their nutritional quality. In this study, a class of novel fluid core-hard shell biopolymer particles with lipid droplets being encapsulated in the biopolymer has been designed and fabricated to increase their lipid oxidative stability. This was achieved by injecting a mixture of Tween 80-coated lipid droplets, xanthan gum, and calcium ions into a sodium alginate solution at either pH 3 or 7. The viscosity, hardness, microstructure, physical stability, and chemical stability of the droplet-loaded fluid core-hard shell (FCHS) biopolymer particles were then measured. The results indicated that the FCHS biopolymer particles had thinner, denser, and harder shells at pH 3 than at pH 7. The thickness of the alginate biopolymer particle walls could be modulated by varying the xanthan gum to alginate ratio used during fabrication. The lipid oxidation measurements indicated that the primary (PV) and secondary (TBARS) reaction products decreased by approximately 60% and 75%, respectively, compared to the control after 13 days of storage at pH 3. These results indicate that the encapsulation of lipid droplets within the FCHS biopolymer particles substantially increased their oxidative stability. The biopolymer particles developed in this study may have promising applications in various food, pharmaceutical, and cosmetic products for retarding lipid oxidation.

Hypothesis: The development of functional and nutritional surfactants for the food industry remains a subject of great interest. Herein, therefore, we report on the design and synthesis of novel trisaccharide (raffinose) monoester-based surfactants in the expectation that they would display functional properties superior to certain disaccharide-based, commercially-deployed emulsifiers and thus have potential for industrial applications. Experiments: The title esters were prepared by enzymatic methods and their properties as surfactants evaluated through determination of their HLB values, water solubilities, CMCs, foamabilities and foaming stabilities as well as through investigation of their impacts on the stability of oil-in-water emulsions over a range of storage times and under certain other conditions. Findings: The emulsifying properties of 6-O-acylraffinose esters are dictated, in large part, by the length of the associated alkyl chains. The results of storage and environmental stress experiments revealed that the increasing length of alkyl chains enhances the stability of the derived emulsions. All the raffinose ester-stabilized oil-in-water emulsions displayed stratification effects under strongly acidic conditions (pH <= 4) or at high ionic strength (>= 300 mM) while possessing reasonable resistance to variations in temperature. As such, a number of the raffinose monoesters showed greater stability to environmental stress than their commercially-deployed and sucrose-based counterparts. The structure-property profiles established through the present study provide a definitive guide for the development of raffinose esters as novel emulsifiers, particularly in the food industry. (C) 2019 Elsevier Inc. All rights reserved.

The development of oleogel has attracted growing attention because of its health benefits and promising potential to substitute saturated or trans-fat. The present work reports a type of oleogel using the emulsion stabilized by gelatin (GLT), tannic acid (TA), and flaxseed gum (FG) complexes (GLT-TA-FG) through freeze-drying and oven-drying. Results showed that the incorporation of TA and FG promoted the formation of nanoparticles, resulting in increased charge quantity and reduced oil-water surface tension. The structural integrity of oleogel largely depends on the drying method, FG incorporation, and TA concentration. It was demonstrated that with oven drying, stable oleogel without oil leakage could only be fabricated in the presence of FG. The GLT-0.075 wt % TA-FG complexes formed a particle shell around the oil droplet, leading to the enhanced gel strength of the oleogel. In addition, the oleogel stabilized by GLT-TA-FG complexes had high thixotropic recovery degree and rehydration ability, implying the stabilizing effect of TA and FG. Therefore, the interfacially adsorbed particles and the polymer gel network in bulk together contributed to the compact structure of oleogel. We believe that the oleogel based on GLT-TA-FG complexes has potential applications in food products with tunable rheological and textural properties.