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In this study, the fucoxanthin (FUC)-loaded gliadin nanoparticles (Gli NPs) stabilized by chondroitin sulfate (ChS) were fabricated. Results showed that the particle size and turbidity of Gli-ChS NPs were highly pH-dependent. Hydrogen bond, electrostatic interaction and hydrophobic interaction were involved in the formation of Gli-ChS NPs. The surface hydrophobicity of Gli NPs decreased remarkably after coating with ChS. FUC-Gli-ChS NPs increased the stability of FUC against heating and ultraviolet (UV) irradiation. Adding ChS to FUC-Gli NPs enhanced their stabilities to ionic strength and thermal treatment, especially in an acidic environment. Furthermore, FUC-loaded Gli-ChS NPs inhibited the FUC release in simulated gastric fluid (SGF), while enhanced the release of FUC in simulated intestinal fluid (SIF) and simulated colonic fluid (SCF). In summary, this work has important practical significance for the development of Gli NPs as nano-delivery systems for FUC or other hydrophobic compounds.

Photodynamic treatment (PDT) is an innovative technology with non-thermal and environmentally sound merits, but the evaluation on the storage qualities of fresh produce was scarce. In this study, the effects of curcumin-based PDT on the quality of fresh-cut ‘Fuji’ apple slices during storage at 4 °C were investigated. The impacts on the survival of Escherichia coli, color and weight loss were examined under different curcumin concentrations, illumination time or incubation time. Curcumin-based photodynamic inactivation of E. coli on the surface of apple slices reached 0.95 log. Curcumin-based PDT was proven to prevent browning and weight loss. Additionally, PDT significantly reduced the activity of polyphenol oxidase and peroxidases to 48% and 51%, respectively. Moreover, there were few negative changes in total phenolic, ascorbic acid content and anti-oxidant activity of the treated apples. These results indicated that curcumin-based PDT was a viable and promising non-thermal technology to preserve the quality of fresh produce.

Sea cucumber is a nutritional aquatic food that is widely consumed in East Asian countries. Employing a rat model of ethanol-induced gastric ulcer, we examined the protective effect of sea cucumber fucoidan (SC-FUC) extracted from Acaudina molpadioides and explored the related mechanisms. Oral administration with 100 mg/kg body weight SC-FUC for 5 days can significantly prevent the formation of gastric ulcer. Moreover, SC-FUC pretreatment could alleviate ethanol-induced histological damage, reverse changes in tissue oxidation and antioxidase activities, and regulate the signalling pathways of mitogen-activated protein kinases and matrix metalloproteinases. This study investigated the ethanol-induced gastric ulcer protective effect of SC-FUC for the first time, and elucidated that the protective mechanisms included anti-oxidation, gastric matrix hydrolysis suppression, and anti-inflammation.