Protein-polysaccharide-polyphenol ternary conjugates are promising emulsifiers for improving the oxidative stability of food emulsions. However, the relationship between antioxidant loading and interfacial effectiveness remains unclear. In this study, citrus pectins with different degrees of esterification (DE; 25%, 55%, and 77%) were used to construct whey protein isolate (WPI)-pectin-epigallocatechin gallate (EGCG) conjugates, and their structure-function relationships were systematically investigated. Molecular docking and covalent grafting assays revealed that high-DE pectin (77CP) exhibited the strongest affinity for WPI (-2.12 kcal/mol) via hydrophobic interactions, leading to the highest EGCG loading. Paradoxically, in oil-in-water emulsions, conjugates prepared with low-DE pectin (25CP) demonstrated superior oxidative stability, effectively suppressing the formation of hydroperoxides and thiobarbituric acid-reactive substances during storage. Multiscale structural analysis indicated that although 77CP enabled high antioxidant loading, its dense and thick interfacial layer induced steric masking, limiting the accessibility of EGCG to lipid radicals. In contrast, 25CP formed a thinner and more ordered interface that maximized antioxidant exposure. Furthermore, 25CP provided a synergistic defense mechanism combining potent metal chelation (via abundant carboxyl groups) with strong electrostatic repulsion. These results indicate that the performance of antioxidant emulsifiers depends on antioxidant loading, as well as interfacial architecture and antioxidant accessibility. This study provides a useful framework for designing protein-polysaccharide conjugates for oxidation-resistant emulsion systems.

This study developed an antibacterial pad by immobilizing lysozyme (LZ) within porous cellulose through polyvinyl alcohol (PVA) cross-linking, reinforced with polylactic acid (PLA) barrier layers. The PLA-PVA/LZ pad demonstrated significantly enhanced structural properties, including a 65.52% increase in TS, a 78.88% rise in WCA, and an 87.62% reduction in water absorption. At an optimal loading of 4% LZ, the pads exhibited potent antibacterial efficacy, inhibiting Staphylococcus aureus (S. aureus) and Escherichia coli (E. coli) growth by 93.93% and 86.73%, respectively. Mechanistic investigations revealed that the pad disrupted bacterial cell morphology, compromised membrane integrity, suppressed ATPase activity, and elevated AKP levels. When applied to cooked rice stored at 25 °C, the pad effectively maintained microbial counts below the detection limit for 48 h, extending shelf life by at least 12 h according to Chinese national standards.

The impact of phospholipid saturation on the structure and stability of cinnamaldehyde liposomes was studied under different sterol conditions. This study prepared liposomes encapsulated for cinnamaldehyde (CIN-Lips) with phosphatidylcholine (PC), mixed phospholipids (PP, 50 % PC and 50 % HSPC), and hydrogenated soybean phosphatidylcholine (HSPC). The results of TEM, FTIR and Raman suggested that HSPC with higher phospholipid saturation could form rigid and tighter packed bilayer than PC and PP. Fluorescent probe analysis indicated that HSPC decreased membrane surface hydrophobicity and bilayer micro-polarity. In addition, the thermal, storage and oxidative stability of CIN-lips formed by PC, PP, and HSPC were also studied by TGA, free radical scavenging experiments. HSPC-CIN-Lips exhibited less weight loss than their high unsaturation counterparts. Under various sterol conditions, HSPC-CIN-Lips maintained significantly higher CIN retention and stronger free radical scavenging capacity than PC-CIN-Lips and PP-CIN-Lips after 60-day storage at 4 degrees C and 25 degrees C. Consequently, the compact membrane structure formed by highly saturated phospholipids (HSPC) effectively retarded CIN release and oxidation. These findings provide theoretical guidance for optimizing liposomal delivery systems and expand the application potential of HSPC.

This study systematically investigated the ultrasonic degradation of high-molecular-weight Dendrobium officinale polysaccharide (DOP) with emphasis on degradation kinetics, physicochemical alterations, antioxidant activity, and its influence on the gelatinization, rheology, and digestibility of wheat starch (WS). A kinetic model based on the midpoint chain scission mechanism accurately described the degradation process. Structural analyses confirmed that the primary chemical composition (primarily composed of mannose (72 mol%) and glucose (27 mol%)) and functional groups of DOP remained intact after ultrasonic treatment, whereas its Mw, particle size, apparent viscosity, and water holding capacity were significantly reduced. Concurrently, solubility and in vitro antioxidant activities were markedly enhanced in the degraded fractions (UDOPs). Scanning electron microscopy (SEM) revealed notable changes in the surface morphology of UDOPs. Furthermore, both DOP and UDOPs modulated the pasting, rheological, and digestive properties of WS in a molecular-weight-dependent manner. Compared to the WS group, the WS-DOP mixtures exhibited a significant increase in peak viscosity, viscoelasticity, and resistant starch content, with growth rates of 126.99%, 51.44%, and 43.83% (p < 0.05), respectively. These findings underscore the potential of ultrasonic degradation as an effective strategy to tailor the functional properties of DOP for targeted food applications, establishing an integrated paradigm for polysaccharide modification and utilization.

In this study, thiolated pectin with tunable modification degrees was successfully synthesized. Structural confirmation was achieved and the thiol group content was determined to range from 321.25 to 565.47 μmol/g. Thiolated pectin effectively stabilized gel-like emulsions with storage modulus (981.6-2027.2 Pa) remarkably higher than that of unmodified ones (46.4 Pa). Microscopic analysis revealed a honeycomb-like network that tightened with higher thiolation levels. Quartz crystal microbalance with dissipation demonstrated improved interfacial adsorption and the formation of a cohesive film via disulfide bond. The curcumin encapsulation was significantly improved to 89.87% by thiolated pectin, and curcumin retention was approximately doubled relative to unmodified pectin. Furthermore, the curcumin release was significantly inhibited in the simulated gastric and small intestinal phases, while its cumulative release during the simulated colonic phase reached up to 71.75%. This work proposed an exogenous crosslinker-free strategy for the encapsulation of lipophilic bioactives, which exhibited considerable potential for colon-targeted delivery.

Pancreatic lipase (PL) inhibition is a promising dietary strategy for obesity management. In this study, the inhibitory mechanisms and structural basis of polyphenols extracted from different sugarcane fractions were investigated using in vitro enzyme assays, spectroscopy, and molecular docking analyses. PL inhibitory activity was evaluated using p-nitrophenyl laurate (pNPL) as the substrate, with all assays performed in triplicate and results statistically analyzed. Among the extracts, sugarcane peel polyphenols (SP) exhibited the strongest inhibition, with a half-maximal inhibitory concentration (IC50) of 31.56 mg/mL, significantly lower than that of sugarcane juice polyphenols (SJ, 55.86 mg/mL) and sugarcane bagasse polyphenols (SB, 65.31 mg/mL). Enzyme kinetic analyses revealed a reversible mixed-type inhibition mechanism. In contrast to crude extracts, individual phenolic monomers showed substantially lower IC50 values (0.13–1.33 mg/mL), highlighting the intrinsic dilution. Compositional analysis identified ferulic acid, gallic acid, chlorogenic acid, and schaftoside as key contributors to PL inhibition. Fourier transform infrared (FTIR) and fluorescence spectroscopy demonstrated that polyphenols altered PL secondary structure by modulating α-helix and β-sheet contents and perturbed the microenvironment of tryptophan (Trp) and tyrosine (Tyr) residues. Molecular docking further indicated that these compounds bind within or near the substrate-binding channel via hydrogen bonding and hydrophobic interactions, engaging critical residues including Ser152, His263, and Phe77, and potentially influencing conformational elements involved in active-site accessibility. Collectively, these results suggest that sugarcane, particularly its peel, represents a valuable natural source of PL inhibitors. Despite the relatively high IC50 values of crude extracts, their inhibitory activity arises from multicomponent contributions and supports their potential application as dietary modulators of fat digestion rather than as pharmaceutical lipase inhibitors.

Conventional pH sensors relying on a single signal output are often compromised by external interferences, such as fluctuations in excitation intensity, environmental background noise, and subjective visual interpretation. To address this limitation, we developed fluorescence-colorimetric dual-responsive carbon dots (CDs) through a one-step hydrothermal synthesis using citric acid, o-phenylenediamine, and neutral red. These CDs serve as a robust functional material for non-destructive and rapid assessment of food freshness. As the pH increased, the CDs exhibited a distinct color shift from yellow to red under visible light, accompanied by a synchronous fluorescence enhancement showing linear correlation to ammonia in the range of 1-100 mu mol/L (R-2 > 0.99). Integrated into filter paper-based indicator labels, the CDs retained excellent pH-responsive property, with clear visible and fluorescent color changes upon exposure to ammonia vapor. During shrimp storage at 4 degrees C, the chromatic transitions of the labels under daylight correlated linearly with the total volatile basic nitrogen (TVB-N, R & sup2; = 0.99), enabling quantitative estimation. Spoilage was indicated on day 3 when TVB-N exceeded 30 mg/100 g, total viable count (TVC) reached 6.34 log(10) CFU/g, and indicator labels simultaneously turned red (Delta E = 7.29). The developed sensing system enabled real-time, convenient, and non-destructive visualization of pH changes, providing a reliable approach for monitoring shrimp freshness. This work offers a solid theoretical foundation and technical framework for the design of CD-based intelligent packaging systems in food quality surveillance.

Starch-rich foods significantly contribute to elevated postprandial blood glucose levels, primarily due to the rapid enzymatic digestion of starch, although the magnitude of this response is also influenced by the starch's botanical origin, processing history, food-matrix structure, and the presence of lipids and proteins. Recent studies highlight that the formation of starch-lipid and starch-protein complexes can effectively retard starch digestion by reducing rapidly digestible starch (RDS) and/or increasing slowly digestible starch (SDS) and resistant starch (RS) fractions. Such structural modifications are closely associated with reduced starch hydrolysis and a lowered predicted or estimated glycemic index, which vary with starch source, complexing agent and processing conditions. While both binary systems have been extensively studied, a systematic comparison of their structural properties, inhibitory mechanisms, and digestibility-related functional outcomes is still lacking. This review comprehensively examines the interactions, multi-scale structural characteristics, physicochemical properties, and digestion resistance of starch-lipid, starch-protein, and starch-lipid-protein ternary complexes. We critically compare the distinct mechanisms by which lipids and proteins reduce enzymatic susceptibility and modulate digestion-related outcomes. Particular emphasis is placed on how molecular inclusion or association, supramolecular ordering, crystalline organization, and microscopic matrix architecture jointly regulate enzyme accessibility, hydrolysis kinetics, and the resulting structure-digestibility relationship. Furthermore, we discuss the potential applications of these complexes in the development of low-glycemic-index functional foods, providing a scientific basis for the design of starch-based foods with tailored digestibility. Nevertheless, this review also recognizes important limitations, including inconsistencies among in vitro digestion protocols, differences in starch and non-starch component sources, and the relatively limited availability of in vivo evidence directly connecting complex-induced structural changes with postprandial glycemic responses.

To move beyond the limitations of attributing cryoprotection to isolated structural factors, this study investigated the regulatory mechanism of a specific Phyllanthus emblica L. polysaccharide fraction structural characteristics on frozen dough properties. Structure analysis revealed that the purified Phyllanthus emblica L. polysaccharide fraction featured high uronic acid content (62.67%), multiple-branching structure, triple-helix conformation, and predominant glycosidic bonds of -> 4)-alpha-D-GalpA-(1 ->, which synergistically contributed to the crucial sol-gel transition capacity. These structure characteristics of Phyllanthus emblica L. polysaccharide maintained the water state and physical properties of frozen dough during 30-day frozen storage. Notably, 0.6% Phyllanthus emblica L. polysaccharide inhibited ice nucleation and crystal growth, manifesting as a decreased supercooling point and an increased thermal hysteresis by 1.85 degrees C. It also reduced the increase in free water by 22.29%, inhibited water migration, maintained viscoelasticity, and suppressed starch ordering by 2.66%. The structural properties of Phyllanthus emblica L. polysaccharide contributed to the macroscopic characteristics of gel network formation, which might serve as the key factor in its enhanced antifreeze activity of dough. This study offered valuable insights for designing plant-derived cryoprotective polysaccharides for use in frozen dough.

Sugarcane polyphenols (SPE) can mitigate starch-induced hyperglycemia, suggesting its potential to retard starch digestion. However, its digestion resistant potential and the underlying structural changes remained unclear. This study investigated the regulatory effect of SPE on the multi-scale structure, physicochemical properties, and time-dependent digestibility of rice starch (RCS). The result showed that SPE significantly reduced swelling power, gelatinization enthalpy, and short-range ordered structure, disrupted the native crystalline arrangement while promoting V-type crystal formation, and increased solubility. These structural modifications closely related to digestibility, leading to a 12.03% increase in resistant starch content at 30% SPE addition. Notably, the primary mechanism of digestion delaying was the formation of enzyme-resistant V-type structure that reduced enzymatic accessibility instead of digestive enzymes inhibition, which avoids imposing digestive burden on normal individuals and is suitable for daily dietary regulation. This study provided new insights into the relationship between structure and digestibility in RCS-SPE complexes and suggested a novel approach for valorizing sugarcane processing byproducts.

Food analysis and testing are essential components in ensuring food safety, and technological innovation is crucial for improving testing efficiency and accuracy. Nano-inkjet printing technology, with its advantages of nanoscale precision and material customizability, demonstrates significant potential in the realm of food safety detection. This study presents a concise overview of the working principles and features of nano-inkjet printing technology, which atomizes nano-ink into micron-sized droplets layer by layer under computer instructions to form functional structures, featuring precise control, material compatibility, and functional integration. The study focuses on the categories of printing materials and their corresponding detection mechanisms. By precisely manipulating nanomaterials (metal nanoparticles, semiconductor nanoparticles, and carbon-based nanomaterials), high-sensitivity devices based on colorimetric methods, fluorescence methods, Raman spectroscopy, and electrical signal detection have been developed. The study summarizes application examples of nanoscale inkjet printing technology in areas such as food composition analysis, microbial detection, and harmful substance detection. It reviews the research progress in food analysis and detection using this technology and offers a summary and outlook on current challenges and future research trends, aiming to provide valuable insights for food safety detection.

BACKGROUND:Cinnamon essential oil (EO) exhibits high antioxidant and antibacterial activities; however, its effects on nutrient deposition and gut microbiota in Nile tilapia remain unclear. This study investigated the effect of dietary cinnamon EO on amino acid (AA) and fatty acid (FA) composition, long-chain polyunsaturated fatty acid (LC-PUFA) metabolism, and gut microbiota of Nile tilapia (Oreochromis niloticus). RESULTS:Nile tilapia were fed diets supplemented with 0 (control), 2 (T1), 3.5 (T2) and 5 (T3) g kg-1 cinnamon EO for 30 days. Supplementation linearly increased taste-active AAs and essential AAs (P < 0.05). The T3 group exhibited the highest aspartate and serine contents, with 2.3-fold and 5-fold increases compared to the control, respectively. The EO significantly improved the FA composition, with the greatest increase observed for C22:6n3 in the T3 group. Cinnamon EO supplementation improved lipid quality indices (atherogenicity index, thrombogenicity index, hypocholesterolemic index, and nutritive value index; P < 0.05). T3 supplementation significantly upregulated key LC-PUFA biosynthesis genes, including Δ6Δ5 fads2, Δ4 fads2 and elovl5 (P < 0.05). Δ6Δ5 fads2 and Δ4 fads2 mRNA levels were increased 3- and 8-fold, respectively, compared with the control group (P < 0.05). T3 supplementation increased the relative abundance of Firmicutes and Proteobacteria at the phylum level. The unclassified_Planctomycetaceae and unclassified_Rhizobiales abundances were positively correlated with the mRNA levels of Δ4 fads2 and elovl5 (0.997, 0.994. P < 0.01). CONCLUSION:Dietary cinnamon EO improved AA and FA composition and enhanced LC-PUFA biosynthesis, which was associated with alterations in gut microbiota. © 2026 Society of Chemical Industry.

Background: Whey proteins-polysaccharides (WPs-Ps) complexes have attracted considerable attention as promising delivery systems for bioactive compounds in functional foods and pharmaceuticals. Their advantages stem from excellent biocompatibility, natural edibility, and sustainability. These complexes provide an effective platform to address the intrinsic limitations of hydrophobic or sensitive bioactive, such as poor solubility, instability, and low bioavailability, thereby opening new opportunities in the nutraceutical and therapeutic sectors. Scope and approach: This review critically summarizes the interaction mechanisms of WPs-Ps complexes, including electrostatic forces, hydrogen bonding, van der Waals forces, Maillard reactions, and enzyme-mediated cross-linking. It further classifies various WPs-Ps complex-based delivery systems, such as nanoemulsions, multilayer emulsions, hydrogels, nanoparticles, microcapsules, and nanofibers, emphasizing how factors like ratio, pH, concentration, and oil phase content modulate their performance characteristics. Key finding and conclusions: WPs-Ps complexes significantly improve solubility, encapsulation efficiency (EE), stability, and bioavailability of various bioactive compounds. They also enable controlled and targeted release, thus addressing critical delivery challenges in food and pharmaceutical applications. Despite the remarkable progress, further research is required to optimize scalable production methods and to design stimuli-responsive delivery systems that allow precision control over release kinetics. Such developments will be essential to fully realize the potential of WPs-Ps complexes in functional foods and therapeutic formulations.

Dendrobium officinale polysaccharide (DOP), a natural hydrocolloid derived from polysaccharides, holds significant promise for enhancing the quality of frozen dough-based products. This research systematically examined the effects of DOP on the quality attributes of both frozen dough and the resulting bread throughout the period of frozen storage. Findings demonstrated that DOP enhanced thermal stability and slowed starch retrogradation. Dough containing 1.2 % DOP showed increased water absorption (68.63 ± 0.21 %), extended development time (8.63 ± 0.25 min), and decreased stability time (9.33 ± 0.06 min), along with diminished gluten strength and gelatinization viscosity. Moreover, higher concentrations of DOP markedly inhibited water migration, curtailed the rise in freezable water content, and reduced moisture loss during frozen storage (p < 0.05). The hydrophilic groups in DOP bound to free water, forming hydrogen bonds, which prevented the formation and growth of large ice crystals, thereby reducing deterioration of the microstructure and rheological properties of the frozen dough. Bread produced from DOP-enriched frozen dough exhibited improved baking performance, including enhanced textural properties, specific volume, slice structure, and color, particularly with higher concentrations of DOP. Consequently, DOP can serve as a natural enhancer to prevent the degradation of frozen dough quality.

To address the limitations in functionality and stability of current anthocyanin-based smart packaging indicators, this study developed an innovative enzymatic acylation strategy. Through lipase-catalyzed grafting of gallic acid (acylation degree: 9.16%), acylated anthocyanins with excellent thermal stability (1.5-fold extended half-life), photostability (32% higher retention after 48-hour UV irradiation), and pH sensitivity (pH 4-8) were successfully prepared. By combining characterization techniques including Fourier transform infrared spectroscopy, high-performance liquid chromatography, and ultraviolet-visible spectroscopy with density functional theory calculations, it was discovered that diacylation synergistically enhanced molecular rigidity through π-π conjugation and hydrogen bonding networks (electrostatic potential energy reduced by 1295kJ/mol). Notably, despite the reduction in phenolic hydroxyl groups, the acylated products retained strong antioxidant activity (verified by DPPH assay) due to residual galloyl moieties. This research not only elucidated the intrinsic mechanisms of structure-property relationships but also provided novel insights for developing high-performance natural smart packaging indicators, offering important guidance for food freshness monitoring and the design of stabilized anthocyanin functional materials.

Quinoa is ideal for dietary intervention or alleviation of type 2 diabetes mellitus, but its effects on diabetes and underlying mechanisms remain unclear. In this study, the effects of dietary regimens with different quinoa ratios on T2DM symptoms, insulin signaling pathways and gut flora were tested by using db/db mice. The results showed that T2DM symptoms in db/db mice were improved after quinoa dietary intervention, including lower fasting blood glucose, weight loss, enhanced glucose tolerance, lower insulin resistance(IR), improved dyslipidemia, and reduced degree of non-alcoholic fatty liver disease (NAFLD). Interestingly, we also demonstrated that the quinoa diet also activated insulin signaling and improved gut flora diversity. The above results demonstrate that quinoa diet can improve T2DM symptoms in db/db mice by activating the PI3K/AKT signaling pathway and altering gut microflora diversity, and that quinoa has potential to be a functional food ingredient and therapeutic agent for the treatment of T2DM.

Sugarcane, as one important and heavily planted industrial crop, is meaningful to develop its byproducts. In this paper, the ultrasonic collaborative pulse was beneficial for the yield improvement and good bioactivity protection. The sugarcane polyphenol extract (SPE) yield reached 2.42 +/- 0.08 mg/g DW at the optimized conditions: pulse time of 60 s, pulse intensity of 2 kV/cm, ultrasonic time of 90 min, and ultrasonic power of 120 W. The SPE contained the total phenolic content of 6.01 +/- 0.12 mg GAE/g extract and total flavonoids content of 7.15 +/- 0.24 mg RE/g extract. The SPE was mainly composed of chlorogenic acid, schaftoside, hyperoside, quercitrin, and trans-3-hydroxycinnamic acid with 10.24 %, 14.92 %, 4.22 %, 12.05 %, 25.54 %, respectively. The SPE showed good radical scavenging activity with ORAC value of 134.57 mu mol/g. The SPE could reduce the oxidative stress and extend the mean lifespan of nematodes by 7.19 % in vivo through increasing the activity of SOD and CAT to decrease the ROS level and MDA content. In addition, the SPE showed strong alpha-glucosidase inhibitory activity with IC50 of 0.53 mg/mL in a mixed inhibition type, which suggested that the SPE had good hypoglycemic potential.

This study investigated the antibacterial activity and mechanism of action of 2-methoxycinnamaldehyde (MCA) against Salmonella enteritidis and evaluated the efficacy of MCA as a food disinfectant. The minimum inhibitory concentration (MIC) of MCA against S. enteritidis was 0.16 mg/mL. The acquired antimicrobial resistance toward MCA was weak, with low hemolytic activity and good in vitro stability. S. enteritidis exposed to MCA exhibited the formation of both holes and grooves on the cell surface, alterations in the structure and conformation of membrane proteins, leakage of nucleic acids, production of reactive oxygen species, membrane lipid peroxidation, binding to the groove of DNA, and destruction of protein secondary structures. After treatments with 1 MIC, 2 MIC, and 4 MIC of MCA for 20 min, S. enteritidis strain in pork slices was significantly inhibited (p < 0.05), and the reduction amounts ranged from 1.31 to 4.98 log CFU/g. Additionally, the treated pork contained low levels of residual disinfectants and demonstrated high sensory acceptability. This study provides new insights into the antibacterial mechanism of MCA, which has broad application potential as a plant-derived antibacterial washing disinfectant to prevent foodborne pathogens.

Obesity is a major public health concern that increases the risk of diseases associated with metabolic disorders. Polyphenols, an important plant-derived phytonutrient, are widely present in diets. The dietary polyphenols have great potential to be used in reducing obesity and obesity-related diseases. Purposely, this review aims to summarize the current research on the relationship between dietary polyphenols and obesity. We elucidated the pathophysiology and current treatment strategies for obesity, as well as outlined the dietary sources of polyphenols and their metabolism in humans. Particularly, the potential antiobesity properties of dietary polyphenols in experimental animals and clinical tests are highlighted. We further provide insights into the mechanisms underlying the beneficial effects of dietary polyphenols on obesity. Upcoming investigations need to focus on the effects of food processing and human metabolic activity on polyphenols to improve the biological functions of polyphenols in foods and their precise delivery and bioavailability in the body. Conclusively, our work discussed the hotpots of polyphenols bioavailability, exploitation, and beneficial effects on obesity, which provides valuable information for polyphenols in antiobesity.

Ultrasound-assisted flash extraction was used to rapidly extract polysaccharides from Phyllanthus emblica L. fruits (PEPs) with a good yield of 9.73 % ± 0.75 %. Furthermore, the PEPs were fractionated by graded precipitation of 30 %, 60 %, and 90 % (v/v) ethanol solution, and the respective molecular weight polysaccharide fractions, namely PEP-30 (166.88 kDa), PEP-60 (109.14 kDa), and PEP-90 (34.59 kDa) were obtained. The three fractions were composed of similar monosaccharides with galacturonic acid as the main constituent. The slope of R.M.S. radius-Mw curve showed that the three polysaccharide fractions were high-branched molecules with solid spherical conformation, and PEP-90 adopted a more compact conformation in aqueous solution. The three polysaccharide fractions had strong antioxidant activity, with PEP-60 showing the strongest antioxidant effect in vitro. PEP-30 (IC50 = 1.56 ± 0.14 mg/mL), PEP-60 (IC50 = 0.99 ± 0.09 mg/mL), and PEP-90 (IC50 = 0.63 ± 0.09 mg/mL) all exhibited mixed-type inhibition of α-glucosidase. Notably, PEP-90 showed the strongest inhibitory effect on α-glucosidase with the strongest binding ability to α-glucosidase and α-glucosidase-substrate complex, which are mainly related to different molecular weight. The results suggest the molecular weight of PEPs had great impact on their biological activities, providing important theoretical guiding for developing Phyllanthus emblica L. food products with the functional activity.