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In this study, intelligent food package was developed and characterized by loading purple sweet potato polyphenolic extract (SPS) into starch/gelatin film. The application of this film in indicating the freshness of Flammulina velutipes was also determined. The color of SPS buffer changed from red to blue and final yellow when pH increasing from 3 to 10. The blending film with starch/gelatin ratio of 1:1 wt showed a minimum water vapor permeability of 6.26 × 10

In this study, Ulva lactuca polysaccharide (ULP) antihyperglycemic effect was assessed by monitoring changes in the gut microbiota of aging diabetic mice. The results showed that ULP alleviated type 2 diabetes by improving insulin tolerance, increasing SOD and CAT activities, and thus lowering blood glucose level. Moreover, ULP regulated the expressions of INSR and AMPK concurrent with inhibition the expression of JNK, JAK, STAT3, p16 and p38 to improve glucose metabolism dysfunction. Interestingly, the abundance of Alloprevotella and Pediococcus change might the key factor for ULP antihyperglycemic effectiveness in aging-related diabetes. These results suggest that ULP can exert a mechanism of blood glucose regulation by improving intestinal diversity composition asides from direct insulin mimetic actions.

Amino acids play critical roles in physiological processes and also contribute significantly to fruit quality. In this study, the effect of exogenous ethylene on amino acids metabolism and related genes expression in Torreya grandis were investigated. The results revealed that ethylene treatment (3000 μL L

Tea is one of the world's most popular beverages, with several health benefits. Polyphenols are the predominant constituents to account for its health benefits. Despite the well-known benefits of tea on health, the uniqueness of its aroma, taste, and features is an added value that contribute to the increased popularity of this beverage worldwide, and they are associated with the alterations in the metabolites during tea processing and cultivation. The manufacturing of tea consists of several stages with various processes as withering, fixing, rolling, fermentation and drying. The classification into tea types is according to such processing. The high-quality production of the various tea classes also depends on agricultural conditions, such as shading, plucking, climate, and soil composition. Metabolomics is well recognized as an effective tool for evaluating the quality of tea products. Applications in controlling the quality of tea products and adulterant detection are discussed in this review.

Carbohydrates and their implications for human health have been the subject to a rapidly growing interest. Substantial advances in analytical methods have enabled a more effective assessment of carbohydrates and their pharmacological effects. Developing a carbohydrate profile technology would surely aid the understanding of carbohydrate dietary impacts. With the advances in technology for characterization, as well as exploration of complex structure, it is becoming more feasible to synthesize such compounds, rather than isolation. Several technological developments, including improved analytical tools, glycomics, and automation technology, have opened up new opportunities to globally assess most carbohydrates in envisaged samples. The main analytical methods applied to carbohydrates are described. And then the development of automation technology in glycan synthesis are introduced. This review concludes by considering the limitations of the existing technologies and required future developments for overcoming these limitations and improving identification score and/or yield.

Due to the hydrophilic of the pectin material, the coating has poor barrier properties and a negative preservation effect on fresh fruits. In this study, citrus pectin coating with improved barrier and antioxidant properties was prepared by embedding with functional cellulose nanocrystals (CNC). It was assessed that cellulose nanocrystals grafted with p-coumaric acid (CNC-P) were uniformly dispersed in the pectin matrix to improve coating barrier properties. The addition of 8 % CNC-P to the pectin coating led to a decrease in water vapor and oxygen permeability from the coating by 12.6 % and 22.3 %, respectively. Additionally, the grafted p-coumaric acid (PA) introduced antioxidant properties to the cellulose nanocrystals. The fresh-cut fruits preservation assay showed that the coating containing CNC-P exerted a stronger inhibition effect of the browning process within 8 h than other coatings. This study suggests that pectin coating embedded with CNC-P has the potential to be used in food packaging.