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学者姓名：伍久林
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Abstract ：
This study explored the potential of pineapple peel waste as a sustainable source of cellulose nanofibers (CNF) for Pickering emulsion stabilization. Pineapple peel cellulose, enzymatically extracted and subsequently TEMPOoxidized and sonicated to produce TEMPO-oxidized cellulose nanofibers (TC), was investigated as an emulsifier. The effects of TC concentrations (0.2, 0.4, 0.6, 0.8, and 1.0 % wt%) and oil phase volumes (20 %, 30 %, 40 %, and 50 %) on rheological properties, and emulsion stability were determined. Results demonstrated that increasing TC concentration significantly enhanced emulsion stability through the formation of a cohesive threedimensional network structure. This stability was maintained across a broad range of pH, ionic strength, and temperature. Molecular dynamics simulations supported these findings, revealing that TC enhances emulsion stability through favorable intermolecular interactions. This work highlights the potential of pineapple peelderived CNF as a sustainable and high-performing alternative for emulsion stabilization applications.
Keyword ：
Cellulose nanofibers Cellulose nanofibers Emulsion stability Emulsion stability Molecular dynamics simulation Molecular dynamics simulation Pineapple peel Pineapple peel TEMPO oxidation TEMPO oxidation
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| GB/T 7714 | Tian, Yongqi , Huang, Ruyang , Chen, Yuanyuan et al. The preparation and characterization of pineapple peel cellulose nanofibers and its application in oil-water emulsions [J]. | CARBOHYDRATE POLYMERS , 2025 , 353 . |
| MLA | Tian, Yongqi et al. "The preparation and characterization of pineapple peel cellulose nanofibers and its application in oil-water emulsions" . | CARBOHYDRATE POLYMERS 353 (2025) . |
| APA | Tian, Yongqi , Huang, Ruyang , Chen, Yuanyuan , Wang, Tao , Wu, Jiulin , Wang, Shaoyun . The preparation and characterization of pineapple peel cellulose nanofibers and its application in oil-water emulsions . | CARBOHYDRATE POLYMERS , 2025 , 353 . |
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Porphyra haitanensis with many bioactive components has great prospects for application in the functional food, pharmaceutical, and cosmeceutical industries. In this study, two sequentially extracted fractions (PhE1 & PhE2) were isolated and structurally characterized. The results showed that PhE1 was mainly composed of protein (36.82%) and neutral sugar (32.43%), while PhE2 mainly contained neutral sugar (58.70%). Both had galactose as main monosaccharides, PhE2 also contained a small amount of glucose. To widen the application of PhEs in starchy foods, they were added to corn starch (CS) system and co-gelatinized. Rheological tests indicated that PhEs could effectively affect gel strength of CS. The addition of PhEs effectively inhibited the content of leached amylose in CS gelatinization system except those at an addition of 5% PhE1 and 5% PhE2. FT-IR data suggested that PhE1 could improve the short-range order, but PhE2 showed no significant effects. SEM images showed that the pore wall of the composites thickened, and the network structure became relatively ordered. In vitro tests, PhEs significantly reduced the contents of rapidly digestible starch, and PhE1 presented better effects. Therefore, PhEs may be used as potential materials to delay the digestion of CS and related products.
Keyword ：
Corn starch Corn starch In vitro digestion In vitro digestion Physicochemical properties Physicochemical properties Porphyra haitanensis Porphyra haitanensis Protein-polysaccharide complex Protein-polysaccharide complex Structure analysis Structure analysis
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| GB/T 7714 | Yu, Manling , Yin, Hongmei , Huang, Jingjing et al. Structural characterization of Porphyra haitanensis extracts and their effects on structure, physicochemical properties, and in vitro digestibility of corn starch [J]. | FOOD BIOSCIENCE , 2024 , 60 . |
| MLA | Yu, Manling et al. "Structural characterization of Porphyra haitanensis extracts and their effects on structure, physicochemical properties, and in vitro digestibility of corn starch" . | FOOD BIOSCIENCE 60 (2024) . |
| APA | Yu, Manling , Yin, Hongmei , Huang, Jingjing , Cai, Xixi , Wu, Jiulin , Shi, Xiaodan et al. Structural characterization of Porphyra haitanensis extracts and their effects on structure, physicochemical properties, and in vitro digestibility of corn starch . | FOOD BIOSCIENCE , 2024 , 60 . |
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For food preservation, the packaging film needs to have higher antibacterial activity in initial phase and keep longer activity. In this study, cinnamaldehyde (CA) and its sulfobutyl ether-beta-cyclodextrin inclusion complex (CA/S) were used to fabricate fish gelatin antibacterial composite films. The addition enhanced the elongation at break and light barrier property of the films. Film forming solution incorporated with CA and CA/S presented the most excellent inhibition ratio against Pseudomonas aeruginosa, which was 98.43 +/- 1.11% in initial period and still 82.97 +/- 4.55% at 72 h. Further, the packaging solution of gelatin combined CA and CA/S effectively inhibited the growth of microorganisms during preservation of grass carp slices. Especially, the total volatile salt-based nitrogen (TVB-N) did not exceed 10 mg/100 g at the end of storage, indicating that the active coating could obviously extend the shelf life of fish muscle. This work provided a promising food packaging system with antimicrobial and environmentally friendly.
Keyword ：
Cinnamaldehyde Cinnamaldehyde Film and coating Film and coating Grass carp Grass carp Inclusion complex Inclusion complex Silver carp skin gelatin Silver carp skin gelatin
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| GB/T 7714 | Wu, Jiulin , Song, Gaojie , Huang, Ruyang et al. Fish gelatin films incorporated with cinnamaldehyde and its sulfobutyl ether-beta-cyclodextrin inclusion complex and their application in fish preservation [J]. | FOOD CHEMISTRY , 2023 , 418 . |
| MLA | Wu, Jiulin et al. "Fish gelatin films incorporated with cinnamaldehyde and its sulfobutyl ether-beta-cyclodextrin inclusion complex and their application in fish preservation" . | FOOD CHEMISTRY 418 (2023) . |
| APA | Wu, Jiulin , Song, Gaojie , Huang, Ruyang , Yan, Yongyong , Li, Qingxiang , Guo, Xiaoban et al. Fish gelatin films incorporated with cinnamaldehyde and its sulfobutyl ether-beta-cyclodextrin inclusion complex and their application in fish preservation . | FOOD CHEMISTRY , 2023 , 418 . |
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BACKGROUNDApple polyphenols (APs) with multiple biological effects have attracted extensive attention due to their broad opportunities for application. However, the use of APs is hampered by their instability in the face of environmental changes. Designing efficient carriers to improve the bioavailability of APs is the key to solving these problems. In this study, gelatin-chitooligosaccharide nanoparticles produced by the Maillard reaction (GCM) were fabricated to encapsulate AP, and the structure, antioxidant activity, and stability of the GMM-AP nanoparticle system were evaluated. RESULTSThe results of endogenous fluorescence spectrum, Fourier-transform infrared (FTIR) spectroscopy, X-ray diffraction, and simultaneous thermal analysis confirmed structural changes and interactions between GCM and AP. Combination with GCM did not adversely affect the antioxidant properties of AP, and the GCM-AP nanoparticles possessed superior temperature and storage stability. In comparison with fish gelatin-apple polyphenol nanoparticles, the GCM-AP nanoparticles were more stable at a wider pH range, and were more resistant to the electrostatic shielding effect of NaCl. After simulating gastric digestion, the particle size and polydispersity index (PDI) of GCM-AP nanoparticles were almost unchanged. CONCLUSIONThe findings suggest that GCM nanoparticles loaded with AP could be used as good carriers with good antioxidant activity and stability. This study therefore provides a theoretical foundation for the development and industrial application of food functional factors. (c) 2023 Society of Chemical Industry.
Keyword ：
antioxidant antioxidant apple polyphenols apple polyphenols chitooligosaccharide chitooligosaccharide fish gelatin fish gelatin Maillard reaction Maillard reaction nanoparticles nanoparticles
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| GB/T 7714 | Chen, Huimin , Lin, Sheng , Wu, Jiulin et al. The structure, antioxidant activity, and stability of fish gelatin/chitooligosaccharide nanoparticles loaded with apple polyphenols [J]. | JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , 2023 , 103 (8) : 4211-4220 . |
| MLA | Chen, Huimin et al. "The structure, antioxidant activity, and stability of fish gelatin/chitooligosaccharide nanoparticles loaded with apple polyphenols" . | JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 103 . 8 (2023) : 4211-4220 . |
| APA | Chen, Huimin , Lin, Sheng , Wu, Jiulin , Xu, Yizhou , Cai, Xixi , Wang, Shaoyun . The structure, antioxidant activity, and stability of fish gelatin/chitooligosaccharide nanoparticles loaded with apple polyphenols . | JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , 2023 , 103 (8) , 4211-4220 . |
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BackgroundSurimi products occupy a large market in the food industry, and the gel performance is an important index to evaluate them. Thus, it is of great significance and practical value to find better food ingredients to regulate the structure and gel performance of surimi products. In this study, we used pea protein (PP) to restructure fish myofibrillar proteins (MPs) to achieve regulation of protein gel performance. ResultsPP could enhance MP gel performance in terms of compressive strength, water-holding capacity, and some texture parameters. This may be the result of an increasing beta-sheet content and a decreasing trend in the alpha-helix content, along with enhancements in hydrophobic interactions, nonspecific associations, and ionic bonds in a mixed PP-MP gel. The compressive strength, texture, and water-holding capacity of MP gel were positively correlated with surface hydrophobicity, active sulfhydryl, turbidity, and beta-sheet of the mixed PP-MP system. ConclusionThe findings suggest that PP can regulate the gel performance by remodeling the structure of MP. The regulation and correlation analysis between gel performance, structure, and physicochemical properties were explored and established to provide a theoretical basis for improving the quality of surimi products. This study will broaden the application of PP in the field of food processing and provide theoretical guidance for the manufacture of new surimi products. (c) 2023 Society of Chemical Industry.
Keyword ：
gel performance gel performance microstructure microstructure myofibrillar protein myofibrillar protein pea protein pea protein physicochemical property physicochemical property
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| GB/T 7714 | Chen, Huimin , Wu, Jiulin , Chen, Meizhen et al. Evaluation and relationship analysis of pea protein on structure and heat-induced gel performance of myofibrillar protein [J]. | JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , 2023 , 103 (5) : 2502-2511 . |
| MLA | Chen, Huimin et al. "Evaluation and relationship analysis of pea protein on structure and heat-induced gel performance of myofibrillar protein" . | JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 103 . 5 (2023) : 2502-2511 . |
| APA | Chen, Huimin , Wu, Jiulin , Chen, Meizhen , Cai, Xixi , Chen, Xu , Wang, Shaoyun . Evaluation and relationship analysis of pea protein on structure and heat-induced gel performance of myofibrillar protein . | JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , 2023 , 103 (5) , 2502-2511 . |
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Synergistic antibacterial effect is a promising way to overcome the challenge of microbial contamination in food. In this study, we detected the synergistic interactions of nisin and carvacrol. The MIC of nisin and carvacrol against S. aureus were 60 and 125 mu g/mL, respectively. The FICI and FBCI were 0.28125 and 0.09375, which suggested that the nisin/carvacrol combination presented synergistic antibacterial effect against S. aureus. The antibacterial activity of nisin/carvacrol combination was much higher than their individuals and the dose of antibacterials was obviously reduced. The combination could completely kill S. aureus within 8 h, accelerate the destruction of cell membrane, and inhibit formation of biofilm. Under the intervention of nisin, more CAR could enter cell to hunt intracellular targets, leading to an increase in intracellular antibacterial level. Besides, in the storage of pasteurized milk, the combinational treatment successfully inhibited microbial reproduction at 25?& nbsp;and 4?. Thus, the combination of nisin and carvacrol was a potential synergistic strategy for food preservation.
Keyword ：
Biofilm formation Biofilm formation Carvacrol Carvacrol Nisin Nisin Pasteurized milk Pasteurized milk Staphylococcus aureus Staphylococcus aureus Synergistic interactions Synergistic interactions
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| GB/T 7714 | Li, Qingxiang , Yu, Shuna , Han, Jinzhi et al. Synergistic antibacterial activity and mechanism of action of nisin/carvacrol combination against Staphylococcus aureus and their application in the infecting pasteurized milk [J]. | FOOD CHEMISTRY , 2022 , 380 . |
| MLA | Li, Qingxiang et al. "Synergistic antibacterial activity and mechanism of action of nisin/carvacrol combination against Staphylococcus aureus and their application in the infecting pasteurized milk" . | FOOD CHEMISTRY 380 (2022) . |
| APA | Li, Qingxiang , Yu, Shuna , Han, Jinzhi , Wu, Jiulin , You, Lijun , Shi, Xiaodan et al. Synergistic antibacterial activity and mechanism of action of nisin/carvacrol combination against Staphylococcus aureus and their application in the infecting pasteurized milk . | FOOD CHEMISTRY , 2022 , 380 . |
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The poor water solubility, bioavailability and stability of bioactive compounds have become the bottleneck restricting their wide application, thus developing a functional carrier to realize the efficient encapsulation and activity improvement of active hydrophobic substances has become a research hotspot. In this work, a functional glycosylated fish gelatin (called FG-COS conjugates) carrier based on fish gelatin (FG) and chitooligosaccharide (COS) via Maillard reaction was developed. The functional carrier exhibited good antioxidant activity and high encapsulation of curcumin (Cur). Enhanced antioxidant effect of Cur loaded in FG-COS conjugates (called FG-COS-Cur nanoparticles) was achieved, showing remarkable UV protection on Cur and enhanced intracellular antioxidant activity of FG-COS-Cur nanoparticles. Remarkably, FG-COS-Cur nanoparticles increased the cell viability of H2O2-induced oxidative damage Caco-2 cells, drastically reduced the levels of reactive oxygen species (ROS) and lactate dehydrogenase (LDH), and significantly increased intracellular antioxidant enzyme activities, which all exhibited a dose-response relationship. These findings suggested that the FG-COS conjugates with intrinsic antioxidant activity could effectively encapsulate Cur and improved bioavailability for hydrophobic active molecules in functional food field.
Keyword ：
Chitooligosaccharide Chitooligosaccharide Curcumin Curcumin Enhanced antioxidant capacity Enhanced antioxidant capacity Fish gelatin Fish gelatin Maillard reaction Maillard reaction
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| GB/T 7714 | Lin, Sheng , Cai, Xixi , Chen, Huimin et al. Development of fish gelatin-chitooligosaccharide conjugates through the Maillard reaction for the encapsulation of curcumin [J]. | CURRENT RESEARCH IN FOOD SCIENCE , 2022 , 5 : 1625-1639 . |
| MLA | Lin, Sheng et al. "Development of fish gelatin-chitooligosaccharide conjugates through the Maillard reaction for the encapsulation of curcumin" . | CURRENT RESEARCH IN FOOD SCIENCE 5 (2022) : 1625-1639 . |
| APA | Lin, Sheng , Cai, Xixi , Chen, Huimin , Xu, Yizhou , Wu, Jiulin , Wang, Shaoyun . Development of fish gelatin-chitooligosaccharide conjugates through the Maillard reaction for the encapsulation of curcumin . | CURRENT RESEARCH IN FOOD SCIENCE , 2022 , 5 , 1625-1639 . |
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Fish gelatins (FGs), which have been considered as excellent candidates to substitute mammalian gelatins, are important food hydrocolloids isolated from aquatic resources. However, some undesirable sensory and physicochemical properties limit the applications of FGs. Over the past decade, many studies have reported the modification of FGs using polysaccharides and the FG-polysaccharide composites show great potentiality in food industry. This review summarizes and discusses fabrication methods, interaction mechanism, functional properties, and applications of FG-polysaccharide composites. Various approaches including physical mixing, chemical cross-linking, and enzymatic cross-linking have been put forward to prepare the FG-polysaccharide composites. Therefore, non-covalent and covalent bonds occurred between the two types of macromolecules. Mechanical properties (gel strength and barrier property) and biological functions (mainly antioxidant and antimicrobial activity) of FGs are improved after the addition of polysaccharides. The FG-polysaccharide composites show wide varieties of applications in food packaging, wound dressing, and drug delivery. Further scientific studies such as determining the structural and physicochemical properties of FGs and polysaccharides, optimizing reaction conditions, identifying interaction mechanisms, and expanding their applications in food, cosmetics, and medical industries are urgently required.
Keyword ：
Edible films Edible films Fish gelatin Fish gelatin Food packaging Food packaging Non-covalent interaction Non-covalent interaction Physical mixing Physical mixing
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| GB/T 7714 | Shi, Xiao-Dan , Huang, Jing-Jing , Wu, Jiu-Lin et al. Fabrication, interaction mechanism, functional properties, and applications of fish gelatin-polysaccharide composites: a review [J]. | FOOD HYDROCOLLOIDS , 2022 , 122 . |
| MLA | Shi, Xiao-Dan et al. "Fabrication, interaction mechanism, functional properties, and applications of fish gelatin-polysaccharide composites: a review" . | FOOD HYDROCOLLOIDS 122 (2022) . |
| APA | Shi, Xiao-Dan , Huang, Jing-Jing , Wu, Jiu-Lin , Cai, Xi-Xi , Tian, Yong-Qi , Rao, Ping-Fan et al. Fabrication, interaction mechanism, functional properties, and applications of fish gelatin-polysaccharide composites: a review . | FOOD HYDROCOLLOIDS , 2022 , 122 . |
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The gelatin (GL) based film with high antioxidative and antibacterial activity and emulsifier-free was developed. The tensile strength (TS) and elongation at break (EAB) of gelatin films could be improved by adding TEMPO oxidized cellulose nanofibers (TCNFs). When the content of epigallocatechin gallate (EGCG) and carvacrol (CAR) reached 20 mg and 500 mg, the EAB of the composite film was 61.25%, which was much higher than that of gelatin film (28.73%). EGCG and CAR could improve UV barrier performance of GL/TCNFs films. GL/TCNFs/ 20EGCG/500CAR film allowed DPPH. and ABTS+ free radical scavenging rates to reach 92.6% and 90.6%, and the diameters of inhibition zones of E. coli and S. aureus were 22.28 mm and 42.58 mm, which showed that EGCG and CAR had synergistic effects. In the coating preservation of sea bass fillets, it also showed excellent inhibition of bacterial proliferation including Pseudomonas aeruginosa, H2S-producing bacteria as well as yeast and mold. TVB-N and TBA of control group were 15.21 mg/100g and 0.353 mg MDA/kg respectively on day 6, while lower values of 5.41 mg/100g and 0.124 mg MDA/kg respectively were recorded for GL/TCNFs/EGCG/500CAR group at the end of storage. All these results indicated that GL/TCNFs/EGCG/CAR film has potential application in fish preservation and is an environmentally friendly active food packaging system.
Keyword ：
Carvacrol Carvacrol Cellulose nanofiber Cellulose nanofiber Epigallocatechin gallate Epigallocatechin gallate Fish preservation Fish preservation Gelatin-based packaging film Gelatin-based packaging film
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| GB/T 7714 | Song, Gaojie , Lin, Sheng , Wu, Yuesheng et al. Emulsifier free fish gelatin based films with excellent antioxidative and antibacterial activity: Preparation, characterization and application in coating preservation of fish fillets [J]. | JOURNAL OF FOOD ENGINEERING , 2022 , 343 . |
| MLA | Song, Gaojie et al. "Emulsifier free fish gelatin based films with excellent antioxidative and antibacterial activity: Preparation, characterization and application in coating preservation of fish fillets" . | JOURNAL OF FOOD ENGINEERING 343 (2022) . |
| APA | Song, Gaojie , Lin, Sheng , Wu, Yuesheng , Shen, Jiaping , Wu, Jiulin , Zhu, Wenjin et al. Emulsifier free fish gelatin based films with excellent antioxidative and antibacterial activity: Preparation, characterization and application in coating preservation of fish fillets . | JOURNAL OF FOOD ENGINEERING , 2022 , 343 . |
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Plant protein-based nano-delivery systems have rencently drawn increasing attention, and several physical and chemical methods for improving the functional properties of plant proteins have been reported. In this work, we applied ultrasonication and pH-shifting combined treatment on soy protein isolates (SPI) and investigated the structure changes of SPI and its effects on the formation of SPI- sodium alginate (Alg) electrostatic complex and SPI-resveratrol nanocomplex. It was found that the combined ultrasonication/pH-shifting treatment resulted in a smaller particle size and larger surface hydrophobicity, which were 114.6 +/- 1.2 nm and 12741 +/- 456, respectively. During the formation of the complex with Alg, compared with pH-shifting or ultrasonication treatment, the combined ultrasonication/pH-shifting treatment expanded stable region, where the particle size was smaller and the binding constant with sodium alginate was higher. Moreover, the encapsulation efficiency of resveratml in SPI increased to 91.4 +/- 4.3% after the combined ultrasonication/pH-shifting treatment. Thus, simultaneous treatment combining ultrasonication and pH-shifting was significantly more effective than ultrasonication alone and was thought as an effective method for protein modification.
Keyword ：
Nanoparticles Nanoparticles pH-shifting pH-shifting Resveratrol Resveratrol Soy protein isolates Soy protein isolates Ultrasonication Ultrasonication
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| GB/T 7714 | Fang, Zheng , Cai, Xixi , Wu, Jiulin et al. Effect of simultaneous treatment combining ultrasonication and pH-shifting on SPI in the formation of nanoparticles and encapsulating resveratrol [J]. | FOOD HYDROCOLLOIDS , 2021 , 111 . |
| MLA | Fang, Zheng et al. "Effect of simultaneous treatment combining ultrasonication and pH-shifting on SPI in the formation of nanoparticles and encapsulating resveratrol" . | FOOD HYDROCOLLOIDS 111 (2021) . |
| APA | Fang, Zheng , Cai, Xixi , Wu, Jiulin , Zhang, Lingtuo , Fang, Yapeng , Wang, Shaoyun . Effect of simultaneous treatment combining ultrasonication and pH-shifting on SPI in the formation of nanoparticles and encapsulating resveratrol . | FOOD HYDROCOLLOIDS , 2021 , 111 . |
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