The impact of fish oil oxidation on interfacial properties and system stability of cod protein.

In aquatic food multiphase interface systems, proteins and lipids coexist concurrently. Among them, lipids, particularly fish oil rich in polyunsaturated fatty acids, are susceptible to oxidation, resulting in oxidized products exhibiting similar interfacial activity as amphiphilic proteins. However, the interaction between oxidized fish oil products and proteins within the interface system remains unclear.

On-demand removable hydrogel film derived from gallic acid-phycocyanin and polyvinyl alcohol for fruit preservation.

Postharvest spoilage of fruits accounts for significant losses ranging between 20 %-30 %, leading to considerable resource wastage and economic downturns. The development of an effective fresh-keeping packaging material is of paramount importance. This study introduces an innovative on-demand removable active fruit fresh-keeping film (GPP), created by embedding a GP (gallic acid-phycocyanin) fiber mesh hydrogel with functional properties into a polyvinyl alcohol (PVA) matrix.