Industrial hemp (Cannabis sativa L.) biomass, a by-product of cannabidiol extraction, offers a sustainable source of functional proteins. This study investigated the structural and functional properties of hemp biomass protein (HBP) isolates. HBP was composed of a high protein content (93.4 +/- 1.2%) and lower lipid and carbohydrate levels. SDS-PAGE revealed predominant edestin (50-66 kDa) and albumin (15 kDa) bands in HBP, with minimal differences between reduced and non-reduced samples. Amino acid profiling showed higher amounts of essential amino acids (51.4%) and lysine (6.29%) relative to hemp seed protein, while hydrophilic amino acids were lower (33.58%), suggesting distinct nutritional and functional potential. HBP demonstrated high water-holding capacity (2.99 +/- 0.11 g/g) and moderate oil-holding capacity. Surface tension measurements revealed strong surface activity, while solubility peaked at 52.7% at pH 8 and decreased under acidic conditions. Zeta potential analysis confirmed colloidal stability, and emulsions stabilized with 1 wt% HBP showed minimal droplet size (278.1 nm) and high electrostatic repulsion (c-potential -46.1 mV). The rheological analysis revealed the shearthinning behavior of HBP solutions, with viscosity increasing at higher protein concentrations. Collectively, HBP exhibits favorable surface-active properties, indicating its potential as a functional plant protein ingredient for structured foods, emulsion-based products, and bioactive delivery systems.

Minced lamb remains one of the most produced meat products in the meat industry, across both the food service and retail sectors. Tea polyphenols (TPs), renowned for their diverse biological activities, are increasingly being employed as natural food additives in research and development. Tea polyphenols at concentrations of 0.00% (CG), 0.01% (TP1), 0.10% (TP2), and 0.30% (TP3) were added to lamb which had undergone a series of freeze–thaw cycles. The presence of tea polyphenols led to a significant decrease in the number of disulfide bonds, resulting in a slower oxidation rate. In addition, the surface hydrophobicity and juice loss of the minced lamb supplemented with tea polyphenols were 91.23 ± 0.22 and 20.00 ± 0.46, respectively, representing a reduction of 1.5% and 7.59% compared to the group without the addition of tea polyphenols. However, the addition of high-dose tea polyphenols also led to a reduction in emulsification stability, alterations in protein conformation, and changes in water migration. Furthermore, the incorporation of a minimal quantity of tea polyphenols (0.01%) resulted in enhanced emulsification stability, water retention, textural properties, and microstructures in minced lamb. This suggests that tea polyphenols have the potential to improve the quality of minced lamb following freezing and thawing processes.

After cannabidiol was extracted from the hemp biomass using supercritical CO2 extraction, the residual could be utilized as a source of other valuable ingredients. The stability of the extracted CBD in pre- and post- encapsulation states were evaluated. Dynamic macerations with ethanol and hexane were compared for CBD extraction. The ethanol extract yielded 0.11% ± 0.10 CBD and 1.83% ± 0.00 cannabidiolic acid (CBDA), while the hexane extraction yielded 0.08% ± 0.04 CBD, 1.06% ± 0.04 CBDA, and 0.30% ± 0.04 delta-9-tetrahydrocannabinol (Δ9-THC). Ethanol extraction was selected due to the low THC detection in the extract. The CBD extract was encapsulated using water soluble yellow mustard mucilage (WSM), maltodextrin (MD), gum Arabic (GA), and protein extracted from the hemp biomass waste (HBP) via freeze drying. The WSM-MD-GA 1:5 particle formulation exhibited superior thermal stability over 72 h, whereas the WSM-HBP-GA 1:5 formulation offered the most protection against UVa-induced degradation within the same duration. Incorporating hemp biomass protein as an encapsulation material enhanced protection against light exposure through UV absorption, although it did not grant thermal protection. These findings indicated that encapsulation significantly protects against CBD degradation when subjected to thermal and light conditions compared to non-encapsulated CBD.

In the current study, the combined effects of essential oils (EOs) and polyphenols (PPs) were investigated as potential antibiotic alternatives. Thymol and carvacrol at a ratio of 1:1 was used as the EO due to their well-proven synergistic antimicrobial effect. The PPs were an extracted and freeze-dried product from grape pomace. The treatment solutions were prepared at the EO to PP ratios of 0:10, 3:7, 5:5, 7:3, and 10:0, at total concentrations ranging from 0 to 1000 ppm. The minimum inhibition concentrations were examined on the pathogenic bacteria strains, namely Escherichia coli O157:H7, Salmonella typhimurium, and Enterococcus cloacae, and a probiotic bacterium, Lactiplantibacillus plantarum. The mixed EOs and PPs exhibited varied levels of antibacterial effect against the tested pathogenic bacteria. The MIC of EO and the EO/PP ratio of 10:0 was the best, followed by 7:3 and 5:5 of EO/PP mixed ratios. For the probiotic bacterium, the PP and EO/PP mixed solutions exhibited promoting effects on the growth of L. plantarum at certain concentrations. The results have demonstrated that the combined EOs and PPs could maximize antibacterial activity against pathogenic bacteria while stimulating the growth of the tested probiotic bacterium. This finding will provide useful insights for developing antibiotic alternatives while minimizing the adverse effects on probiotic strains.

Chitosan, a biodegradable anionic polysaccharide, has been increasingly investigated for food packaging and nutraceutical applications. In recent years, chitosan has been combined with polyphenols, a group of health promoting bioactive compounds, to enhance their physicochemical, functional, and biological properties. The synergistic functional attributes of chitosan and polyphenols have led to the development of several novel food packaging materials and nutraceuticals. Despite, several investigations being conducted on chitosan-polyphenol materials (e.g., films, coating, nanoparticles, complexes, emulsion gels), currently there is a lack of studies that comprehensively evaluate the combined effect of chitosan and polyphenol in development of both food packaging materials and nutraceuticals. Therefore, in this review, novel packaging materials and nutraceuticals developed employing chitosan-polyphenol in recent years (2018-2024) are thoroughly investigated. This review initiates with the source, production strategies, and techniques employed to improve the functionality of chitosan. Secondly, the findings associated with important intelligent packaging materials, including pH indicator, time-temperature indicator, and freshness indicator, developed using chitosan-polyphenol is investigated. Following that, the applications of chitosan-polyphenol materials in active food packaging (i.e., antimicrobial, antioxidant, oxygen scavenger, ethylene scavenger, and moisture scavenger) are explored. Notably, chitosan-based delivery systems that are employed to improve the chemical stability, bioaccessibility, and biological properties of polyphenols for nutraceutical applications are summarized. Finally, the challenges associated with the industrial application of chitosan-polyphenol materials are addressed. Overall, this review would benefit a wide range of scientists from food packaging to ingredient sectors by providing the current knowledge associated with chitosan-polyphenol materials.

The purpose of this brief paper is to review the background and pre-existing policies/activity related to food safety and provide options for the Australian government to prevent and respond to any significant outbreaks of infections or poisoning related to local and imported foods. There are three aspects of recommendations provided for the Australian government to prevent and respond to food safety issues: aligning the three principles with food safety governance, food risk reduction measures, and data collection and analysis of socioeconomic status of population. The proposed options mainly focus on the prevention of significant outbreaks of significant infections and poisoning related to local and imported food. Even though there are both advantages and disadvantages of each aspect of options, the three aspects of options are still all recommended for the minister.

Hemp (Cannabis Sativa L.) is an annual crop cultivated mainly for its use as medicinal, food, oil, and fiber sources. Hempseeds contain about 30% protein, 30% oil, and 25% fiber. The objective of this study is to obtain a high protein concentrate with controlled use of mechanochemical process such as ball milling in combination with extraction pH. Use of ball milling reduced the particle size and broke open the plant cell wall, which was previously reported to increase the yield, solubility, foaming capacity, and hydrophobicity. In our study, the defatted hempseeds were ball milled, and the protein was extracted at pH 8, 9, and 10 followed by isoelectric point precipitation at pH 4.5. The extraction pH and ball milling introduced a significant change in yield and protein functional properties such as surface activity, solubility, hydrophobicity, zeta potential, droplet size, emulsion stability, water holding capacity, and oil holding capacity. According to the surface activity results, the amount of amphiphilic protein decreased with increasing extraction pH. The results indicated that ball milling significantly improved the solubility of proteins extracted at pH 8. As the extraction pH increased, the water holding capacity was increased due to reduced particle size and higher solubility. This study shows that adjustment of extraction parameters can increase the yield and optimize functionality by using ball milling. Depending on the designated use of hemp seed protein, the extraction process can be designed to target the most profitable functional properties.

BACKGROUND:Chestnut-like aroma is one of the unique qualities of Chinese green tea and has become an important factor influencing consumer decisions. However, the chemical formation mechanism of chestnut-like aroma during green tea processing remains unclear. In this study, the dynamic changes of key components contributing to chestnut-like aroma and their precursors were analyzed in fresh leaves, fixation leaves, first baking tea leaves, and green tea.RESULTS:The thermal process had an important effect on volatile components in tea leaves, causing a significant decrease of alcohols and esters and a significant increase of ketones, acids, phenols, and sulfur compounds. Furthermore, 31 volatiles were identified as the key odorants responsible for chestnut-like aroma of green tea, including dimethyl sulfide, methyl isobutenyl ketone, 2-methylbutanal, 2,4-dimethylstyrene, d-limonene, methyl 2-methylvalerate, linalool, decanal, longifolene, phenylethyl alcohol, l-α-terpineol, jasmone, and so on. And the majority of these odorants were only formed in the drying stage. Additionally, isoleucine, theanine, methionine, and glucose were found to be involved in the formation of chestnut-like aroma of green tea.CONCLUSION:The drying process played a vital important role in the formation of chestnut-like aroma of green tea. © 2022 Society of Chemical Industry.

In the current study, water soluble yellow mustard mucilage (WSM) was used as a model to study the conformation-emulsification property relationship of polysaccharides. Native WSM molecules were exposed to pectinase to hydrolyze, and the depolymerized fractions were collected from 0 to 6 h. The molecular weight (Mw) distribution of the collected fractions ranged from 1.60 to 2.33 x 106 Da, while their conformational parameters, namely radius of gyration (Rg), hydrodynamic radius (Rh) and rho value (Rg/Rh), varied significantly (P < 0.05). Surface tension, flow behavior, droplet size, zeta-potential, solubility, emulsion creaming stability, and freeze -thaw stability of the depolymerized fractions were compared with the native WSM. The results indicated that depolymerized fractions showed no difference in surface tension, solubility and flow behavior compared to the native WSM. The fractions obtained at 2, 3 and 4 h of pectinase hydrolysis exhibited the most rigid conformation, and their corresponding emulsions possessed the smallest droplet size with the highest zeta-potential value. The native WSM and the fractions obtained from 0.5 to 6 h of pectinase hydrolysis exhibited the most flexible conformation, and showed the best emulsion creaming stability and freeze-thaw stability after going through 3 freeze-thaw cycles. It is concluded that a flexible conformation may lead to a more stable emulsion at a similar molecular weight range. The results may provide useful insight to food industries for applications of WSM and its hydrolyzed fractions as novel ingredients.

The whole hempseed contains about 27.6% of fiber, of which 5.4% and 22.2% are soluble and insoluble fiber, respectively. The defatted hempseed meal contains about 42.6% of total fiber. Despite the abundant amount of fiber in the hempseed, the application of hempseed polysaccharides (HSP) is currently limited in the food industry. It is necessary to understand their physicochemical properties to extend their food applications. Hence, the objective of the current study is to investigate the physicochemical properties of soluble hempseed polysaccharides in comparison with flaxseed polysaccharides. The physicochemical properties, including molecular weight distribution, shape conformation, total sugar content, uronic acid content, rheological properties, and emulsification properties, were evaluated. The results indicated that the HSP contains about 33% uronic acids, 53% total sugars, and possesses an oblate ellipsoidal shape (Rg = 23.07 nm, Rh = 22.61 nm). Compared to flaxseed polysaccharides and pectin, the HSP showed a high surface active behavior at concentrations above 0.5% (w/v). The dynamic flow curves demonstrated the shear thinning behavior of HSP at the low shear rate range (0.01-10 s-1), followed by a Newtonian behavior at the high shear rate range. The HSP exhibited a weak gel property and an elastic nature. The emulsion stability of HSP and flax polysaccharide did not show a significant difference. The effects of pH and heat treatment on HSP stabilized emulsion were insignificant compared to flax polysaccharides. Finally, the freeze-thaw stability of HSP was inferior compared to flaxseed polysaccharides and pectin. The study has revealed that the HSP could be a potential emulsifying agent in the food system.

The current study has investigated the application of water-soluble yellow mustard mucilage (WSM) as a novel wall material in microencapsulation of essential oils (EO), thymol and carvacrol, and polyphenols (PP). Thymol (25%, w/w), carvacrol (25%, w/w) and PP (50%, w/w) were encapsulated in WSM, maltodextrin (MD) and gum Arabic (GA) at various mass ratios (e.g. 1:2:6, 2:2:5, 0:3:6) and core to wall ratios (e.g. 4:9 and 1:5, w/w) by spray drying. Results confirmed that the addition of WSM into the wall formula improved the emulsion stability, encapsulation efficiency, and assisted in modulating the release pattern of the bioactive compounds. Overall, the formula with the WSM/MD/GA ratio of 2/2/5 (w/w/w) and the core to wall ratio of 1:5 showed the best releasing performance. The emulsion has maximum stability with zeta potential of -41.5 & PLUSMN; 1.7 mV and highest viscosity 0.032 & PLUSMN; 0.04 mPa s at the shear rate 100 s � 1. The Fourier-transform infrared spectrometer indicates that bioactive compounds have been entrapped physically without adverse reaction with wall materials. The scanning electron microscopy results show that microparticles are spherical with less dents and have an average particle size of 3.11 & mu;m. The highest encapsulation efficiency of 91% and prolonged releasing time were achieved, where 72.7% of EOs and PP were delivered to the lower section of the intestinal tract. The release kinetic of EOs and PP fitted well to the Rigter Peppas model (R2 = 0.991), of which erosion is the dominant mechanism. WSM could be utilized as a superior wall material to exert synergistic effects on the encapsulation of bioactive ingredients for related food, feed, and pharmaceutical industries.

Pigeon pea (Cajanus cajan L. Millsp) has been commonly consumed in human diet, and it is also a promising source of protein and dietary fibers. In this study, pigeon pea protein and non-starch polysaccharides (NSP) were sequentially extracted and fractionated. The amino acid profile of protein was characterized, and total sugars and uronic acid of non-starch polysaccharides were identified. Physicochemical properties of pigeon pea protein were compared with commercial soy protein isolates; meanwhile, pigeon pea NSP was compared with commercial citrus pectin. The results indicated that the viscosity of protein solution from pigeon pea is higher than that from soy protein isolates at all concentrations and exhibited shear-thinning behavior at shear rate range 0.1-500 s-1. The emulsions prepared from pigeon pea protein at the concentrations of 0.5% and 2% (w/w) displayed significant higher emulsifying stability (p < 0.05) than those of soy protein. Pigeon pea polysaccharide exhibited higher surface activity than citrus pectin, with the 0.5% pigeon pea polysaccharide solution comparable with 1.5% citrus pectin solution. The results of this study have implied great potentials of application of pigeon pea protein and non-starch polysaccharide as novel ingredients for food industries.

Background: Both 30% supramolecular salicylic acid (SA) and isotretinoin erythromycin gel (IEG) have proven efficacy with good safety profiles in the treatment of acne vulgaris. Objectives: This study compared the clinical efficacy and safety of 30% SA peeling and IEG in the treatment of moderate-to-severe acne vulgaris. Methods: Patients with moderate-to-severe acne vulgaris were randomized into 3 groups of 30 persons each, and treated with SA peel, or IEG, or SA combine with IEG (SA + IEG group). Evaluation of acne was done by effective rate and individual lesion counts. And the adverse effects and recurrence were recorded. Results: The SA + IEG group was better in clinical efficacy and treating noninflammatory and inflammatory lesions than that of single treatment group (P 0.05). Conclusion: 30% SA combined with IEG had a significant effect in the treatment of moderate-to-severe acne lesions.

Starch/water soluble yellow mustard mucilage nanocapsules loaded with thymol and carvacrol (TC) were developed using electrospray atomization. Emulsions were electrosprayed, aiming to generate nanocapsules with a controlled release behavior of TC for antimicrobial packaging applications. To understand the effect of water soluble yellow mustard mucilage (WSM) on the nanocapsules, the emulsion viscosity, morphology, encapsulation efficiency, molecular interactions, and release kinetics were evaluated. Surface and internal morphological analysis revealed that nanocapsules were non-porous with minimal surface shrinkages and had inner multicore spheres within a solid wall layer. Encapsulation efficiency ranged from 61.17 to 84.10 %, increasing at higher TC contents. Fourier transform spectroscopy confirmed the molecular interaction between wall materials. The release kinetics of encapsulated TC (30 % w/w) followed a Fickian diffusion mechanism and a controlled release pattern up to 120 h. Results indicated that the addition of WSM can modulate the release kinetics of bioactives and achieve a controlled release pattern.

Polymeric microparticles have been shown to have great impacts in the area of drug delivery, biosensing, and tissue engineering. Electrospray technology, which provides a simple yet effective technique in the creation of microparticles, was utilized in this work. In addition, altering the electrospray experimental parameters such as applied voltage, flow rate, collector distance, solvents, and the polymer-solvent mixtures can result in differences in the size and morphology of the produced microparticles. The effects of the flow rate at (0.15, 0.3, 0.45, 0.6, 0.8, and 1 mL/h) and N, N-Dimethylformamide (DMF)/acetone solvent ratios (20:80, 40:60, 60:40, 80:20, 100:0 v/v) in the production of polyvinylidene fluoride (PVDF) microparticles were studied. Scanning electron microscopy (SEM) was used to observe changes in the morphology of the microparticles, and this revealed that a higher acetone to DMF ratio produces deformed particles, while flow rates at (0.3 and 0.45 mL/h) and a more optimized DMF to acetone solvent ratio (60:40 v/v) produced uniform spherical particles. We discovered from the Raman spectroscopy results that the electrosprayed PVDF microparticles had an increase in piezoelectric β phase compared to the PVDF pellet used in making the microparticles, which in its original form is α phase dominant and non-piezoelectric.

The active packaging materials fabricated using natural polymers is increasing in recent years. Electrohydrodynamic processing has drawn attention in active food packaging due to its potential in fabricating materials with advanced structural and functional properties. These materials have the significant capability in enhancing food's quality, safety, and shelf-life. Through electrospinning and electrospray, fibers and particles are encapsulated with bioactive compounds for active packaging applications. Understanding the principle behind electrohydrodynamics provides fundamentals in modulating the material's physicochemical properties based on the operating parameters. This review provides a deep understanding of electrospray and electrospinning, along with their advantages and recent innovations, from food packaging perspectives. The natural polymers suitable for developing active packaging films and coatings through electrohydrodynamics are intensely focused. The critical properties of the packaging system are discussed with characterization techniques. Furthermore, the limitations and prospects for natural polymers and electrohydrodynamic processing in active packaging are summarized.