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Summary: A high‐glycaemic index diet can lead to elevated blood glucose levels and chronic diseases. In this study, Dictyophora indusiata powder, oats powder and Polygonatum kingianum powder were substituted for some wheat flour to make pizza crust. The aim was to investigate the effects of the three powders on the chemical composition, physical quality, antioxidant properties, in vitro digestibility of starch and sensory characteristics of pizza crust. The addition of the three powders enhanced the nutritional value of the pizza crust, especially the dried Dictyophora indusiata flour and oats powder were rich in dietary fibre and protein, the three powders also increased the total phenolic content (214%) and antioxidant activity (ABTS+185%, DPPH30.5%) of the pizza crust and improved the shelf‐life of the pizza crust. In addition, the three powders increased the slowly digestible starch (25.9%) and decreased the reducing sugar levels and hydrogenation index, and expected glycaemic index of the pizza crust compared to the control group. The results suggest that the three powders could be used as functional ingredients to enhance the nutritional value and lower the glycaemic index of pizza crusts. This study provides new ideas for the development of nutritious and hypoglycaemic functional bakery products. [ABSTRACT FROM AUTHOR]

Summary: This work prepared a controlled release food packaging film by solvent volatilization using polylactic acid (PLA) and mesoporous silica nanoparticles (MSNs) loaded with clove essential oil (CEO). White button mushrooms were packaged with PLA and CEO‐loaded MSN PLA composite films to investigate postharvest qualities. The result indicated that PMC‐3 film improves the postharvest qualities of Agaricus bisporus, as reflected by lower weight loss (7.03%), higher total phenolics (2.29 g/kg), and ascorbic acid (27.1 mg/kg) compared with A. bisporus packaged with PLA film. In addition, PMC‐1, PMC‐2, and PMC‐3 treatment significantly improved the antioxidant system of A. bisporus, which inhibited the activity of polyphenol oxidase and peroxidase, as well as control the release of clove essential oil during the storage period. These findings suggest that PMC film is a promising method in postharvest preservation of A. bisporus. [ABSTRACT FROM AUTHOR]

Summary: This work aimed to prepare a controlled‐release antibacterial food packaging film by solvent volatilisation using chitosan (CS) and acidified modified montmorillonite (MMt) loaded with CIN (acid‐MMt‐CIN). MMt was successfully acidified and CIN was successfully loaded into acid‐MMt, which had been confirmed by X‐ray diffraction. The coordination of acid‐MMt‐CIN significantly increased the barrier properties of CS film to water vapour, as well as the rigidity and ductility of the film. Furthermore, the CS/acid‐MMt‐CIN film could significantly improve their UV resistance. It was found that the CIN release time of CS/acid‐MMt‐CIN film in isooctane (simulated fatty food) could reach 168 h, which was 72 h longer than that of CS/CIN film. The addition of acid‐MMt‐CIN had a significant inhibitory effect on Staphylococcus aureus and Escherichia coli. In short, CS/acid‐MMt‐CIN film could potentially be used as an antibacterial active food packaging film. [ABSTRACT FROM AUTHOR]