Food Hydrocolloids最新文献

{"title":"Effect of pore size and temperature on the behaviour of alpha-lactalbumin and the A and B genetic variants of beta-lactoglobulin during protein fractionation microfiltration","authors":"Henrietta Buzás ,&nbsp;Gábor Szafner ,&nbsp;Mónika Krassóy ,&nbsp;Aline Wiedmann ,&nbsp;Attila József Kovács","doi":"10.1016/j.foodhyd.2024.110759","DOIUrl":"10.1016/j.foodhyd.2024.110759","url":null,"abstract":"<div><div>The aim of this study was to investigate the influence of membrane pore size and filtration temperature on six individual milk protein fractions (α_S-CN, β- CN, κ-CN, α-LA, β-LG A, β-LG A) during the protein fractionation microfiltration process. Pasteurised skimmed milk was microfiltrated using two different pore sizes of spiral-wound membranes, with pore sizes of 0.2 μm and 0.5 μm, at temperatures of 15 °C and 45 °C respectively. The microfiltration process was carried out with a final volume reduction of 66% and a diafiltration volume of 120% (300 L) of the original feed (250 L). It was observed that neither the pore size nor the filtration temperature significantly (p &lt; 0.05) affected the permeation of the α-LA fraction. However, the permeation of the β-LG A and β-LG B fractions can be influenced by membrane pore size and filtration temperature, and the behaviour of the three whey protein fractions, A and B genetic variants of the β-LG and α-LA fractions differs significantly during the microfiltration process. The results of this study could form the basis for the development of new, unique tailor-made milk protein ingredients.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"160 ","pages":"Article 110759"},"PeriodicalIF":11.0,"publicationDate":"2024-10-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142553827","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Pectin-based encapsulation systems for the protection of beneficial bacterial species and impact on intestinal barrier function in vitro","authors":"Felipe Galvez-Jiron ,&nbsp;Xin Tang ,&nbsp;Naschla Gasaly ,&nbsp;Denis Poncelet ,&nbsp;Traudy Wandersleben ,&nbsp;Stephan Drusch ,&nbsp;Francisca Acevedo ,&nbsp;Paul de Vos","doi":"10.1016/j.foodhyd.2024.110765","DOIUrl":"10.1016/j.foodhyd.2024.110765","url":null,"abstract":"<div><div>Pectin is a complex polysaccharide important to the pharmaceutical and food industry, and due to its versatility, cheapness, and notable health benefits, it is proposed to be investigated as an encapsulation material to protect sensitive food components such as living bacteria during their passage through the gastrointestinal tract. The main objective of this study was to evaluate both, the ability of pectin-based beads to maintain the viability and functionality of <em>L. plantarum WCFS1</em> and the protective effect on intestinal epithelial barrier disruption <em>in vitro</em>. Pectin isolated from lemon with two degrees of methylation (DM18 and DM88) was used to form microbeads with either alginate or chitosan, producing four bead types, which were alginate/pectin DM18 (AlgDM18), alginate/pectin DM88 (AlgDM88), chitosan/pectin DM18 (ChitoDM18), and chitosan/pectin DM88 (ChitoDM88).</div><div>The beads were loaded with <em>L. plantarum</em>, and it was demonstrated that all pectin-based beads could preserve the viability of <em>L. plantarum</em> after encapsulation. While some differences in metabolism was observed, the alginate-pectin beads exhibited higher activity and loading capacity. Then these beads were tested on intestinal epithelial cells to assess their protective impact in the presence of a barrier disruptor A23187. The effect on gut barrier function demonstrates that the composition of the microbeads significantly affected their protective effects. Empty ChitoDM88 beads demonstrated protective effects by delaying barrier disruption and modulating the release of gut epithelial cell-specific cytokines. They increased the production of CCL20 while reducing levels of IL-8 and IL-13, which are markers of inflammation.</div><div>L. plantarum WCFS1-loaded Chitosan DM88-pectin microbeads provided the strongest protection. These beads not only delayed disruption of the gut epithelial barrier but also increased epithelial barrier function before and after treatment of the monolayer with the A23187 disruptor. Additionally, the loaded ChitoDM88 beads upregulated key genes associated with the tight junction integrity of the intestinal epithelium, including <em>ZO-1, Occludin</em>, and <em>Claudin-1</em>, further supporting their protective role. The immune response was also modulated by the loaded ChitoDM88 beads, as they increased CCL20 production and reduced IL-8 levels, highlighting a bead-type-dependent impact on epithelial immune signaling.</div><div>This study demonstrates that pectin-based microbeads can preserve the viability and functionality of encapsulated <em>L. plantarum</em>, protecting against gut barrier impairment. The results highlight pectin's potential as a promising polymer for probiotic delivery, with encapsulation effectiveness depending on the pectin's methylation degree and the stabilizing agent used.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"160 ","pages":"Article 110765"},"PeriodicalIF":11.0,"publicationDate":"2024-10-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142528355","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of chitosan with different molecular weights on the freeze-thaw stability of gluten protein: Protein structures, functional characteristics, and cryo-protective mechanism","authors":"Wei Tang ,&nbsp;Longfei Ye ,&nbsp;Tiao Han ,&nbsp;Jianfei He ,&nbsp;Jianhua Liu","doi":"10.1016/j.foodhyd.2024.110763","DOIUrl":"10.1016/j.foodhyd.2024.110763","url":null,"abstract":"<div><div>In this study, the impact of chitosan with different molecular weights (30, 100, 150, 200 and 250 kDa) on the freeze-thaw stability, structural and functional properties of gluten protein under freeze-thaw cycle were investigated, and the potential cryo-protective mechanism of chitosan was elucidated. Results revealed that all chitosans confer cryo-protection to gluten proteins, with the 30 kDa chitosan exhibiting the most pronounced effect. Chitosan mitigated the increase in free sulfhydryl, carbonyl, and hydrophobic group content, thus maintaining the structural integrity of gluten protein to some extent, and further resulting in increases of 42.48%, 36.68%, 20.34% and 13.63% in water-holding capacity, emulsifying activity, foaming activity and foam stability, respectively, as compared to original gluten protein. Furthermore, chitosan slowed down the water migration, thereby delaying ice recrystallization, and ultimately reducing the damage to gluten network. Additionally, chitosan could interact with gluten protein through hydrogen bond, thereby contributing to the cryo-protective effect. This study provides a new insight for the application of chitosan in frozen dough food processing and storage.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"160 ","pages":"Article 110763"},"PeriodicalIF":11.0,"publicationDate":"2024-10-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142528356","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Encapsulation of EGCG by whey protein isolate and β-cyclodextrin nanocomplexes: A strategy to mask the bitter and astringent taste and increase the stability in beverages","authors":"Hujun Xie ,&nbsp;Han Wang ,&nbsp;Min Huang ,&nbsp;Ying Gao ,&nbsp;Qing-Qing Cao ,&nbsp;Hao Li ,&nbsp;Qingbo Jiao ,&nbsp;Gerui Ren ,&nbsp;Yong-Quan Xu","doi":"10.1016/j.foodhyd.2024.110760","DOIUrl":"10.1016/j.foodhyd.2024.110760","url":null,"abstract":"<div><div>(−)-Epigallocatechin-3-gallate (EGCG) is the main active component of tea polyphenols, which endows tea with bitter and astringent taste and is susceptible to degradation in presence of light, heat and oxygen. In this study, whey protein isolate (WPI) and β-cyclodextrin (β-CD) were used to prepare the WPI-β-CD nanocomplexes for masking the bitter taste and protecting EGCG. The encapsulation efficiency of EGCG by WPI-β-CD nanocomplexes reached to 79.61%. Sensory evaluation indicated that the bitter and astringent taste of EGCG was masked. FTIR results suggested that the WPI/β-CD-EGCG nanocomplexes were formed through electrostatic, hydrogen bonding and hydrophobic interactions among WPI, β-CD and EGCG. The molecular mechanism of taste masking was preliminarily investigated by molecular docking, suggesting that the bitter and astringent taste moiety of EGCG was inserted into the hydrophobic cavity of β-CD, thereby masking the bitter and astringent taste of EGCG. The results of <em>in vitro</em> gastrointestinal experiments and scanning electron microscopy indicated that the WPI-β-CD nanocomplexes effectively encapsulated EGCG and achieved sustained release in simulated gastrointestinal conditions, thus showing potential application prospects in tea beverages and related areas.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"160 ","pages":"Article 110760"},"PeriodicalIF":11.0,"publicationDate":"2024-10-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142528450","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Recent progress of plant protein-based amyloid-like nanofibrils","authors":"You Liu ,&nbsp;Lingyun Chen ,&nbsp;Shaozong Wu ,&nbsp;Pei Chen ,&nbsp;Qianru Jiang ,&nbsp;Weijuan Huang","doi":"10.1016/j.foodhyd.2024.110749","DOIUrl":"10.1016/j.foodhyd.2024.110749","url":null,"abstract":"<div><div>Amyloid-like protein nanofibrils with several nanometers in thickness and nanometer or micrometer in length have received great attention due to the high aspect ratio, tunable flexibility, and ordered arrangement. Various food proteins have been reported to self-assemble into fibrillar structures by prolonged heating under low pH conditions. Although animal proteins are the main resources for synthesizing amyloid-like fibrils currently, extensive progress has been made in the fabrication of fibrils using plant-sourced proteins owing to sustainability compared to animal resources. Herein, we comprehensively reviewed the plant protein resources that have been reported to synthesize fibrils. We also described the fibrillization process and factors impacting fibril formation. Furthermore, we described their formation mechanisms and highlighted the factors that influence the hydrolysis and self-assembly behavior. We offered new insights into the challenges of developing plant proteins with complex structural composition into fibrils. Finally, we introduced the potential applications of plant protein fibrils in food industries.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"160 ","pages":"Article 110749"},"PeriodicalIF":11.0,"publicationDate":"2024-10-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142528452","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Exploring the role of polysaccharides from macroalgae in shaping gut microbiome and promoting anti-obesity outcomes","authors":"Mehdi Amiri Goushki ,&nbsp;Zahra Kharat ,&nbsp;Gustavo Waltzer Fehrenbach ,&nbsp;Emma J. Murphy ,&nbsp;Declan Devine ,&nbsp;Noel Gately ,&nbsp;Evert Fuemayor","doi":"10.1016/j.foodhyd.2024.110758","DOIUrl":"10.1016/j.foodhyd.2024.110758","url":null,"abstract":"<div><div>Obesity rates have risen significantly globally, yet effective and safe drug treatments remain elusive. As researchers explore alternative solutions to address this growing epidemic, macroalgae have gained attention due to their unique polysaccharides. Recent studies have highlighted the complex interactions between dietary polysaccharides and gut flora, suggesting that these carbohydrates can profoundly influence the microbial community structure and function. By focusing on the mechanisms through which these polysaccharides influence metabolic processes, this paper explores how they contribute to anti-obesity effects, such as reducing inflammation, enhancing satiety, and improving lipid metabolism. The review synthesizes findings from both in vivo and in vitro studies to present a comprehensive overview of how macroalgal polysaccharides facilitate the growth of beneficial gut bacteria, which in turn produce metabolites like short-chain fatty acids (SCFAs). These metabolites play crucial roles in energy homeostasis, immune modulation, and overall host health. However, to fully understand how these elements contribute to maintaining gut balance and overall health, more research through animal studies and human clinical trials is needed. Through this review, we aim to provide insights that could lead to more targeted and effective use of macroalgae as a functional food component in obesity management and prevention strategies.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"160 ","pages":"Article 110758"},"PeriodicalIF":11.0,"publicationDate":"2024-10-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142528358","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Exploration of the regulatory mechanism of pulsed electric field on the aggregation behavior of soybean protein isolates","authors":"Rui Wang ,&nbsp;Pei-Feng Guo ,&nbsp;Jin-Peng Yang ,&nbsp;Yan-Yan Huang ,&nbsp;Lang-Hong Wang ,&nbsp;Jian Li ,&nbsp;Song-Yi Lin ,&nbsp;Qing-Lin Sheng ,&nbsp;Xin-An Zeng ,&nbsp;Yong-Xin Teng","doi":"10.1016/j.foodhyd.2024.110761","DOIUrl":"10.1016/j.foodhyd.2024.110761","url":null,"abstract":"<div><div>As an emerging protein modification technology, pulsed electric field (PEF) technology in modifying soybean protein isolates (SPI) suffers from unclear mechanism and controversial changes in aggregation structure. To address these issues, the effects of PEF treatment with different electric field intensities (5–30 kV/cm) on the aggregation behavior and spatial structure of SPI were investigated. The results showed that the SPI aggregates exhibited a trend of depolymerization followed by reaggregation with the increase of PEF intensity. At 10 and 15 kV/cm, the polarization effect of PEF induced the unfolding of the tertiary structure of SPI, leading to the enhancement of the electronegativity of the side chains, and the electrostatic repulsive force between the molecules promoted the depolymerization of SPI aggregates. However, with the withdrawal of PEF, the structure of the SPI was partially reversible, resulting in a limited depolymerization effect. When the PEF intensity reached 20 kV/cm and above, SPI underwentstructure unfolding, subunit dissociation, continuous exposure of hydrophobic groups and sulfhydryl groups, and ultimately reaggregation mediated by hydrophobic interactions and disulfide bonding, resulting in the formation of high molecular weight soluble and insoluble protein aggregates. In addition, the formation of free radicals under strong electric fields (≥20 kV/cm) accelerated the oxidation of SPI and promoted the rapid formation of disulfide bonds. This study provides a theoretical basis for the targeted regulation of SPI aggregation structure by PEF.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"160 ","pages":"Article 110761"},"PeriodicalIF":11.0,"publicationDate":"2024-10-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142528361","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Rheological study of pullulan-pectin mixtures to prepare gel beads using the drip method and evaluation as gallic acid release systems","authors":"Esther Santamaría ,&nbsp;Alicia Maestro ,&nbsp;Sultana Chowdhury ,&nbsp;Susana Vílchez ,&nbsp;Carme González","doi":"10.1016/j.foodhyd.2024.110747","DOIUrl":"10.1016/j.foodhyd.2024.110747","url":null,"abstract":"<div><div>Pullulan (PUL) is a polysaccharide that can form gels using sodium trimetaphosphate (STMP). This gelation occurs at basic pH and has very slow kinetics, so that gel beads cannot be formed by the dripping method since PUL diffuses towards the medium before it can gel. To accelerate the gelling process and be able to obtain pullulan beads, hybrid gels were formed, mixing PUL with pectin (PEC). Then, STMP was added to gel the PUL, and Ca²⁺ was separately added to gel the PEC for comparative purposes. In both cases, the minimum concentration of gelling agent to obtain a gel was reduced by 90%. The gelation of these STMP-hybrid gels was practically instantaneous, thus allowing the production of beads by dripping the polysaccharide solution in an aqueous STMP solution. The PUL-PEC gels were characterized by FT-IR, which confirmed the junction of the PUL-PEC molecules by hydrogen bonds in the gel, as well as de-esterification of methoxyl groups and ionization of acid groups. The addition of PEC did not affect the swelling degree of the PUL gel, probably since it was governed by STMP-PUL junctions, but it increased the water holding capacity, which was related to the presence of more -OH groups to retain water by hydrogen bonds. PUL-PEC beads loaded with gallic acid were successfully prepared by the dripping method to evaluate their suitability as delivery systems for active ingredients. The release profiles show that they were systems comparable to beads formed by other biopolymers and therefore capable of adequately releasing active ingredients.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"160 ","pages":"Article 110747"},"PeriodicalIF":11.0,"publicationDate":"2024-10-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142528353","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Constructing stable emulsion gel from gelatin and sodium alginate as pork fat substitute: Emphasis on lipid digestion in vitro","authors":"Seonmin Lee ,&nbsp;Kyung Jo ,&nbsp;Soeun Kim ,&nbsp;Minkyung Woo ,&nbsp;Yun-Sang Choi ,&nbsp;Samooel Jung","doi":"10.1016/j.foodhyd.2024.110739","DOIUrl":"10.1016/j.foodhyd.2024.110739","url":null,"abstract":"<div><div>This study aimed to develop a gelatin-sodium alginate (G-SA) emulsion gel that can efficiently hold corn oil, as a substitute for pork fat while controlling the digestive behaviors of lipids <em>in vitro</em>. UV, fluorescence, and circular dichroism spectra and surface hydrophobicity measurements of the G-SA mixtures indicated that gelatin and sodium alginate primarily form aggregates through hydrogen bonds and hydrophobic interactions, and the optimum gelatin-to-sodium alginate w/w ratio was identified as 1.9. The final emulsion gel contained 3.15% gelatin and 1.65% sodium alginate (w/w) with a corn oil content of 40% (w/w). G-SA emulsion gel had a higher proportion of polyunsaturated fatty acids (PUFAs, 53.95 g/100 g) than pork fat (15.17 g/100 g). In addition, the G-SA emulsion gel exhibited stable viscoelastic properties without storage and loss moduli changes at increasing shear rates. The G-SA emulsion gel had a higher melting temperature (42.63 °C) than pork fat (35.07 °C). <em>In vitro</em> digestion studies showed that corn oil had a higher free fatty acid release (40.32%) compared to the G-SA emulsion gel (12.66%) and pork fat (8.53%) (<em>P&lt;</em>0.05), indicating that the digestibility of corn oil was reduced in the G-SA emulsion gel. Calcein release experiments revealed that G-SA emulsion gel released the least amount of calcein (<em>P&lt;</em>0.05) during digestion at a slow rate. The G-SA emulsion gel, similar to pork fat, contained evenly distributed digestive particles encapsulating corn oil after <em>in vitro</em> gastric digestion, with the smallest particle size among the treatments. After the <em>in vitro</em> small intestinal digestion phase, the G-SA emulsion gel maintained small droplet sizes with bridging flocculation. The <em>in vitro</em> digesta of the G-SA emulsion gel contained a significantly higher proportion of PUFAs compared to pork fat (<em>P&lt;</em>0.05). Consequently, the G-SA emulsion gel can be a potential substitute for pork fat, offering higher proportions of PUFAs, lower fat content, and controlled lipid digestion with reduced lipid digestibility.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"160 ","pages":"Article 110739"},"PeriodicalIF":11.0,"publicationDate":"2024-10-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142528454","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Development and preservative applications of polysaccharide-based bilayer packaging films: Enhanced functional properties through metal-phenolic network-coated zein nanoparticles and biomimetic hydrophobic surfaces","authors":"Zhicheng Wei ,&nbsp;Wenhui Xue ,&nbsp;Xiaohan Chai ,&nbsp;Qianqian Fan ,&nbsp;Junxiang Zhu ,&nbsp;Hao Wu","doi":"10.1016/j.foodhyd.2024.110726","DOIUrl":"10.1016/j.foodhyd.2024.110726","url":null,"abstract":"<div><div>This study develops an innovative bilayer biomimetic hydrophobic film, tailored to provide a sustainable and eco-friendly packaging solution for fresh produce. The outer layer, crafted from chitosan, utilized polydimethylsiloxane templating to mimic the ultra-hydrophobic surface of a lotus leaf, achieving a water contact angle exceeding 130°. The inner layer comprised sodium alginate and zein nanoparticles, enriched with citral and fortified by a metal-phenolic network to facilitate uniform dispersion and controlled release of bioactive agents. The structural design of the film significantly improved mechanical properties, evidenced by a maximum tensile strength of 29.3 ± 3.6 MPa, and enhanced hydrophobicity, reducing water solubility to 28.3 ± 1.5% and substantially decreasing water absorption. The barrier functionality of film was also strengthened, demonstrated by a lowered water vapor transmission rate of 289.3 ± 1.5 g m⁻² 24 h⁻¹, and it supported extended citral release in acidic media up to 70 h. Moreover, the film exhibited robust antioxidant and antibacterial properties. In practical tests, it effectively mitigated weight loss, browning, and hardness degradation in fresh-cut apples and lotus roots, concurrently inhibiting microbial growth and extending shelf life. This study presents an effective strategy for enhancing the hydrophobicity and bioactivity of bio-based films, contributing valuable insights to the field of sustainable food packaging.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"160 ","pages":"Article 110726"},"PeriodicalIF":11.0,"publicationDate":"2024-10-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142528101","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}