A green versatile packaging based on alginate and anthocyanin via incorporating bacterial cellulose nanocrystal-stabilized camellia oil Pickering emulsions.

This study aims to develop a versatile intelligent packaging based on alginate (Alg) and anthocyanin (Ant) by incorporating bacterial cellulose nanocrystal-stabilized camellia oil Pickering emulsions. Firstly, bacterial cellulose nanocrystals (BCNs) matrix produced from kombucha was incorporated with camellia oil into via ultrasonic triggering, forming a stable and multifunctional camellia oil-bacterial cellulose nanocrystal Pickering nanoemulsions (CBPE). The microstructure and rheology results of the emulsion confirmed the stabilized preparation of CBPE. Subsequently, the CBPE was integrated into the three-dimensional network structure composed of alginate/anthocyanin. The composite film (Alg-Ant-CBPE) was designed through Ca2+ crosslinking, intermolecular hydrogen bonding and dehydration condensation. The fabricated color indicator films with different concentrations of CBPE (0.1 %-0.4 %), showed varying degree of improvement in hydrophobicity, UV shielding, mechanical strength, thermal stability, water vapor barrier properties and antioxidant capacities. When applied to yogurt, the Alg-Ant-CBPE4 exhibited more pronounced color changes compared to Alg-Ant, enabling visual detection of food freshness. In conclusion, the incorporation of Pickering nanoemulsion provides an effective and promising approach to enhance the performance of polysaccharide-based intelligent packaging.

Understanding how electron beam irradiation doses and frequencies modify the multiscale structure, physicochemical properties, and in vitro digestibility of potato starch.

To optimize the properties of native potato starch and to broaden its application in the food field, it was treated by electron beam irradiation (EBI) with different irradiation doses (6, 12, and 24 kGy) and frequencies (1, 2, 4, and 8 times), and the effects on the multi-scale structure, physicochemical properties, and in vitro digestibility were investigated. The results indicate that the increased dose aggravates starch degradation, generating more short chains and fragments, and reducing molecular weight, viscosity, and swelling power. Also, the higher dose facilitated the relative crystallinity, enhancing the ΔH and improving the RS content of potato starch. Furthermore, the repeated irradiation exhibited a cumulative dose effect: the short-range order, molecular weight, solubility, and swelling power improved after multiple irradiations. In addition, irradiation doses and frequencies neither destroyed starch's surface nor changed the polarized cross and growth ring. Also, all irradiated starch preserved starch's FT-IR spectrum and crystalline type. Moreover, multiple low-dose irradiations can not only improve the starch properties, but also achieve energy-saving purposes. Thus, as a rapid, green, non-thermal modification technology, EBI can impart low molecular weight, low viscosity and high solubility processing properties to starch, and improve its RS content without destroying the starch granular appearance.