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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 study aimed to investigate the physical, nutritional, antioxidant and sensory properties, as well as the starch digestibility of wheat bread containing Dictyophora Indusiata powder (DIP) as a functional addition. Results showed that though the specific volume of wheat breads decreased with the addition of DIP, the chewiness showed an increasing trend. The wheat bread containing DIP showed significantly higher (P < 0.05) content of protein and dietary fibre compared to the control bread. On the other hand, with the addition of DIP, the total phenolic content and antioxidant properties of wheat bread significantly (P < 0.05) increased. The moisture and texture of bread during storage improved significantly (P < 0.05), and the enthalpy of bread decreased significantly (P < 0.05) in staling period. In conclusion, the wheat bread added with DIP could be a feasible baking product with improved nutritional, antioxidant properties and bread staling. [ABSTRACT FROM AUTHOR]

Summary: This study aimed to develop a novel pH‐sensitive intelligent film for monitoring minced beef freshness based on chitosan/sodium alginate (CS–SA) and coffee peel anthocyanin (CPA). The different CPA content effects on the internal structure, physical properties and pH sensitivity of the CS–SA films were investigated. The results showed low contents of CPA (≤2%) could be evenly distributed within the CS–SA matrix with good compatibility. The addition of CPA significantly improved the physical properties and pH sensitivity of the CS–SA films. The CS–SA film containing 2% CPA (CS–SA–CPA2) showed the best tensile strength, water vapour barrier performance and most noticeable colour change. Moreover, this film exhibited good colour stability after 120 days. The CS–SA–CPA2 film changed colour from light yellow to brown to dark brown during minced beef storage, successfully indicating freshness. Therefore, the CS–SA–CPA2 film has the potential to be a pH‐sensitive material for monitoring minced beef freshness. [ABSTRACT FROM AUTHOR]

Polylactic acid (PLA) is one of the most promising biodegradable materials, which can reduce the environmental pollution caused by food and material industry. The effect of the addition proportion of nano‐silver and different food simulant on the migration and the performance changes of film during migration were evaluated, revealing the association between the performance changes and nano‐silver migration. The results showed that nano‐silver had the largest migration amount and the fastest migration rate in 4% (v/v) acetic acid solution, followed by 50% (v/v) ethanol solution, and the lowest in isooctane solution. Performance changes were affected by the compatibility of silver nanoparticles and PLA, and the strength of the interaction between the film and acetic acid. Performances of composite film deteriorated during high proportions of nano‐silver addition and long soaking. Adding a small amount of nano‐silver to the composite was the effective method considering the balance between good performances and migration. [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]

BACKGROUND: Our living environment is being increasingly polluted by petroleum‐based plastics and there is an increasing demand for biodegradable food packaging. In this study, the effect of various ultrahigh‐pressure (UHP) treatments (0, 200 and 400 MPa) on the microstructure and thermal, barrier and mechanical properties of poly(lactic acid) (PLA)/ZnO nanocomposite films was studied. RESULTS: The film‐forming solution was processed using UHP technology. The crystallinity, strength and stiffness of the composite film after UHP treatment increased. In addition, barrier property analysis showed that the UHP treatment significantly (P < 0.05) reduced the oxygen permeability and water vapor permeability (WVP) coefficient of the PLA/ZnO nanocomposite film. Furthermore, the WVP value of the film treated at 400 MPa (50 g kg−1 nano‐ZnO content) was the lowest and reduced by 47.3% compared with that of pure PLA film. The improvement in these properties might be due to the interaction between nano‐ZnO and PLA matrix promoted by UHP treatment. CONCLUSIONS: Therefore, the application of UHP technology on the film‐forming solution could improve the crystallinity and functional properties of the nanocomposite film, and has great potential in the production of food packaging films with ideal functions. © 2021 Society of Chemical Industry [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]

The tilapia (Orechromis niloticus) surimi gels were prepared with high hydrostatic pressure (0, 100, 200, 300, and 400 MPa for 15 min) treatments to investigate the changes in water‐holding capacity, color, gel strength, microstructure, texture, and proteins of the gels. Compared it with cooked gel (40°C/30 min + 90°C/30 min). The whiteness of heat‐induced and HHP‐induced gels were significant (p <.05) higher than that of untreated samples. The gels formed by pressurization were dense and flexible, and formed by cross‐linking based on hydrogen bonding. SDS‐PAGE patterns showed no major change in the actin and tropomyosin protein profiles of gels induced by HHP‐300. Raman spectroscopy confirmed disulfide bonds played an important role in gel formation. A lower intensity ratio observed in HHP‐induced protein supported the tyrosine residues involved in hydrogen bond formation. The changes of secondary structure suggested decreased α‐helix content and increased β‐sheet. [ABSTRACT FROM AUTHOR]

Poly(lactic acid) (PLA) is the most suitable for biodegradable packaging film because of its excellent integrated property, but the poor gas barrier property is its weakness. In this study, a nanocomposite film based on PLA incorporated with 0‐, 1‐, 3‐, 5‐, 10‐, or 15‐wt% nano‐Ag was developed. Effect of multiscale structure on the barrier properties of PLA/nano‐Ag films was studied. The PLA nanocomposite film with 5‐wt% nano‐Ag had the lowest water vapor permeability (WVP) value. Oxygen transmission rate (OTR) value for PLA nanocomposites with 3‐wt% nano‐Ag was found to be the lowest among all the samples. Multiscale structure was demonstrated by the scanning electron microscopy, Fourier transform‐infrared spectroscopy, X‐ray diffraction measurement, and differential scanning calorimetry results. The crystallinity of the PLA phase increased with the content of nano‐Ag in the PLA composites. The evolution of the PLA phase crystallinity could improve the barrier properties of PLA/nano‐Ag composite films for food packaging applications. From the view of multiscale structure, it is better to achieve a balance among short‐range conformation in the amorphous region, long‐range‐ordered structure, and ordered aggregated structure to improve the barrier properties of PLA/nano‐Ag composite films. [ABSTRACT FROM AUTHOR]

Summary: The chemical compositions, nonvolatile taste components and nutritional compounds of three wild edible Chanterelle mushrooms (C. cibarius Fr (CcF), C. cinnabarinus schwein (CcS) and C. tubaeformis Fr (CtF)) were evaluated. Results showed Chanterelle mushrooms were good sources of proteins and carbohydrates with low energy. CcS was rich in trehalose in free sugars and glucose in soluble sugars. Monosodium glutamate‐like free amino acids and flavour 5′‐nucleotides indicated Chanterelle mushrooms had good taste. Based on their amino acids compositions and nutrition evaluations, CcF, CcS and CtF were significant sources of amino acids and protein. CtF showed better protein quality than CcF and CcS. Stearic and oleic acids showed high contents in three mushrooms, and higher unsaturated fatty acids were found in CcF. Three mushrooms had high contents of K, Ca and Mg, and low content of Na. Organic acid and phenolic acids of three mushrooms were identified, and antioxidant activities were evaluated. [ABSTRACT FROM AUTHOR]

The effects of laponite (0, 1, 2, and 3 wt%) on poly(lactic-acid)/poly(trimethylene-carbonate) (PLA/PTMC) composite film properties were studied, and the effects of the use of such composite films on the postharvest quality of mushrooms (Agaricus bisporus) were determined. An increase in the laponite contents enhanced the toughness and water vapor permeability (WVP) of the PLA/PTMC/laponite composite films. The differential scanning calorimetry (DSC) results indicated that the crystallinity of the PLA phase increased by the presence of laponite filler. The PLA/PTMC/laponite composite films reduced the softening of mushrooms, but were not effective at reducing weight loss. The CO2 level inside of the PLA/PTMC/laponite composite films was significantly (p<0.05) lower than those inside of the LDPE film, but the O2 level was similar in all packages. The overall acceptability of mushrooms packed in the PLA/PTMC/L2 and PLA/PTMC/L3 films remained good and within the limits of marketability after 12 d of storage. These results support the applicability of laponite filler in PLA/PTMC blend films and the use of these composite films in the packaging of mushrooms. [ABSTRACT FROM AUTHOR]

Antimicrobial active films based on poly(lactic acid) (PLA) were prepared with poly(e-caprolactone) (PCL) and thymol (0, 3, 6, 9, and 12 wt%) by solvent casting methods. The films were characterized by thermal, structural, mechanical, gas barrier, and antimicrobial properties. Scanning electron microscopy analysis revealed that the surface of film became rougher with certain porosity when thymol was incorporated into the PLA/PCL blends. Thymol acted as plasticizers, which reduce the intermolecular forces of polymer chains, thus improving the flexibility and extensibility of the films. The addition of PCL into the pure PLA film decreased the glass transition temperature of the films. The presence of thymol decreased the crystallinity of PLA phase, but did not affect the thermal stability of films. Water vapor barrier properties of films slightly decreased with the increase of thymol loading. The antimicrobial properties of thymol containing films showed a significant activity against Escherichia coli and Listeria monocytogenes. The results indicated the potential of PLA/PCL/thymol composites for applications in antimicrobial packaging. [ABSTRACT FROM AUTHOR]

ABSTRACT Poly( l-lactic acid) (PLA) is now a very attractive polymer for food packaging applications. In this study, PLA/poly(trimethylene carbonate) (PTMC)/talc composite films were prepared by solvent casting. The influence of the talc loading (0, 1, 2, and 3 wt %) on the phase morphology of the PLA/PTMC/talc composites and the improvement in the resulting properties are reported in this article. The scanning electron microscopy images of the composite films demonstrated good compatibility between the PLA and PTMC, whereas talc was not thoroughly distributed in the PLA matrix at talc contents exceeding 3 wt %. The tensile strength and elongation at break of the composite films significantly improved ( p < 0.05). On the contrary, the water vapor permeability and oxygen properties of the composite films decreased by 24.7 and 39.2%, respectively, at the 2 wt % talc loading. Differential scanning calorimetry showed that the crystallinity of the PLA phase increased with the presence of talc filler in the PLA/PTMC/talc composites. © 2013 Wiley Periodicals, Inc. J. Appl. Polym. Sci., 2014, 131, 40016. [ABSTRACT FROM AUTHOR]

Periodontitis is caused by periodontopathic bacteria and antibacterial agents are placed in a periodontal pocket with the intention of enhancing the local effect. To maximize the therapeutic effects while reducing the adverse effects, tinidazole was delivered by in situ forming system. One approach for reducing burst release rate was to testify in situ forming effect. The effect of 0%-10% (w/w) polyethylene glycol 400 and 3% (w/w) glycerol on the tinidazole release from a poly( DL-lactide) (PLA) injectable implant was evaluated. The results showed that the in vitro initial burst release rate was decreased in the presence of poly(ethyleneglycol) PEG 400 and glycerol. A formulation containing 30% (w/w) PLA ( Mw 7300) dissolved in 62% (w/w) N-methyl-2-pyrrolidone, 5% (w/w) PEG 400, and 3%(w/w) glycerol with 5% (w/w) tinidazole was shown to be optimum. Twelve adult beagle dogs were used in the periodontitis model. The treatment group I, II, and positive control group was administrated with gel containing 5%(w/w) tinidazole, 2.5%(w/w) tinidazole, and periocline, respectively. Dog studies revealed that periocline and the developed formulation could significantly decrease symptoms of periodontitis, and they were better than gel containing 2.5% (w/w) tinidazole. The developed formulation could sustain the release of tinidazole for local delivery over 7 days. These findings suggested that the developed formulation was a viable alternative to conventional drug to cure periodontitis. © 2012 Wiley Periodicals, Inc. J Biomed Mater Res Part B: Appl Biomater, 2012. [ABSTRACT FROM AUTHOR]