Gelatin films functionalized by lignocellulose nanocrystals-tannic acid stabilized Pickering emulsions: Influence of cinnamon essential oil.

The Pickering emulsions containing cinnamon essential oil (CEO) stabilized by lignocellulose nanocrystals-tannic acid (LCNC-TA) complexes were used to improve properties of gelatin film. The influences of various volume proportion mixed oil (sunflower oil/CEO 1:0, 5:1, 2:1 and 1:1) were investigated. Introducing CEO reduced the droplet size approximately from 57 to 30 µm, facilitating droplet distribution in film matrix. With increasing CEO proportion, the surface structure of emulsion films became uniform without micropores or cavities, showing good compatibility with film matrix during film-forming process. Furthermore, increasing CEO proportion improved tensile strength (TS, 3.75-4.61 MPa) and water vapor permeability (WVP, 9.16 × 10-12-7.61 × 10-12 g·cm-1s-1Pa-1) of emulsion films. Besides, the UV blocking, antioxidant and antibacterial properties of emulsion films improved as CEO proportion increased. Compared with the control gelatin film, the loss of CEO in emulsion films effectively decreased through pre-embedding approach by Pickering emulsion method.

Exploration of Dipeptidyl Peptidase-IV (DPP-IV) Inhibitory Peptides from Silkworm Pupae (Bombyx mori) Proteins Based on In Silico and In Vitro Assessments.

This study aimed at exploring dipeptidyl peptidase-IV (DPP-IV) inhibitory peptides from silkworm pupae proteins by in silico analysis and in vitro assessments. In silico analysis of 274 silkworm pupae proteomes indicated that DPP-IV inhibitory peptides can be released from silkworm pupae proteins. In vitro assessments revealed that pepsin and bromelain led to better production of DPP-IV inhibitory peptides from silkworm pupae protein. Notably, peptide fractions (<1 kDa) from pepsin- and bromelain-treated hydrolysates exhibited more potent DPP-IV inhibitory activities. Two novel DPP-IV inhibitory peptides (Leu-Pro-Pro-Glu-His-Asp-Trp-Arg and Leu-Pro-Ala-Val-Thr-Ile-Arg) were identified by LC-MS/MS with IC50 values of 261.17 and 192.47 µM, respectively. Enzyme kinetics data demonstrated that these two peptides displayed a mixed-type DPP-IV inhibition mode, which was further validated by molecular docking data. Overall, in silico analysis combined with in vitro assessments can serve as an effective and rapid approach for discovery of DPP-IV peptides from silkworm pupae proteins.

Effects of intermittent radio frequency drying on structure and gelatinization properties of native potato flour.

Radio frequency (RF) treatment technology has now been studied and used for kinds of food products as its rapid and volumetric heating effects. It is meaningful to study the characteristics of potato drying with a new RF treatment method. In this study, intermitted RF combined treatments were used to get high-efficiency dehydration effects for potato drying, but the impact and mechanism of RF radiation on drying efficiency or quality is still unknown. To explore the drying characteristics, the effects of different RF radiation and the associated intermittent periods on the characterization of color, crystalline, thermal, pasting, rheology, and structural properties of potato flour were systematically studied. Longer RF radiation period (7 min) has a positive effect on drying efficiency and quality. The effect of intermittent period was not as significant as that of RF radiation, but a slightly increasing trend of the quality properties with intermittent period also indicated the tempering effect. The combined action of RF intermittent treatment on potato drying was found and investigated in this study, which may support RF drying processing improvement.