Chitosan/zein-based sustained-release composite films: Fabrication, physicochemical properties and release kinetics of tea polyphenols from polymer matrix.

This study investigated the properties of chitosan/zein/tea polyphenols (C/Z/T) films and analyzed the release kinetics of tea polyphenols (TP) in various food simulants to enhance the sustainability and functionality of food packaging. The results revealed that TP addition enhanced the hydrophilicity, opacity and mechanical properties of film, and improved the compatibility between film matrix. 1.

Development of pH-freshness smart label based on gellan gum film incorporated with red cabbage anthocyanins extract and its application in postharvest mushroom.

Novel colorimetric films based on gellan gum (GG) containing red cabbage anthocyanins extract (RCAE) were prepared as pH-freshness smart labels for real-time visual detection of mushroom freshness. The GG/RCAE films had excellent pH and ammonia sensitivity. The GG/RCAE-0.

Preparation, characterization and application of pH-responsive smart film based on chitosan/zein and red radish anthocyanin.

This research was aimed at developing a novel pH-responsive smart film made of chitosan, zein and red radish anthocyanin (RRA). The morphology, interaction, crystallization, thermal stability, physiochemical properties and pH sensitivity of films were analyzed. The smart film was applied to monitor the freshness of mushroom (Agaricus bisporus).

Bacterial community dynamics and metabolic functions prediction in white button mushroom (Agaricus bisporus) during storage.

White button mushroom (Agaricus bisporus) is rich in nutritional value, but it is easily infected by microorganisms during storage, which leads to spoilage and shortens the storage time. In this paper, A. bisporus at different storage times was sequenced by Illumina Novaseq 6000 platform.

Preparation and characterization of chitosan/zein film loaded with lemon essential oil: Effects on postharvest quality of mushroom (Agaricus bisporus).

In this study, different concentrations of lemon essential oils (LEO) were incorporated into chitosan/zein complex film (C/Z/L films) to improve its antioxidant and antimicrobial capacity, and the effects of C/Z/L films on mushroom quality were evaluated at 4 °C for 12 d. The antioxidant and antimicrobial activity of C/Z films were effectively improved by addition of LEO in a concentration-dependent manner. What's more, EAB value and gas permeability increased while TS value and water vapor permeability decreased upon the gradual increase of LEO content.