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In this study, an edible film was fabricated by incorporating anthocyanin extract from black rice (AEBR) into acetylated cassava starch (ACS)/carboxymethyl-cellulose (CMC) to enhance the shelf life of pumpkin seeds. The effects of AEBR on the rheological properties of film-forming solutions, as well as the structural characterization and physicochemical properties of the film, were evaluated. Rheological properties of solutions revealed that AEBR was evenly dispersed into polymer matrix and bound by hydrogen bonds, as confirmed by Fourier transform infrared spectroscopy analysis. The appropriate AEBR addition could be compatible with polymer matrix and formed a compact film structure, improving the mechanical properties, barrier properties, and opacity. However, with further addition of AEBR, the tensile strength and water vapor permeability decreased and the tight structure was destroyed. After being stored separately under thermal and UV light accelerated conditions for 20 days, the peroxide value and acid value of roasted pumpkin seeds coated with the AEBR film showed a significant reduction. Moreover, the storage stability of AEBR was improved through the embedding of ACS/CMC biopolymers. These results indicated that AEBR film could effectively delay pumpkin seeds oxidation and prolong their shelf life as an antioxidant material. • An edible film by adding anthocyanin extract from black rice (AEBR) into ACS/CMC was prepared. • The addition of AEBR to ACS/CMC films improved its barrier properties. • The ACS/CMC/AEBR films contributed to extending the pumpkin seeds shelf-life. • AEBR was stable through ACS/CMC biopolymer embedding. [ABSTRACT FROM AUTHOR]

Abstract Maillard reaction products (MRPs) were obtained by using the xylose and soybean peptide system through a 2 h heating at pH of 7.6. Cysteine addition and thermal treatment at 80, 100, 120 and 140 °C were investigated via E-nose and E-tongue, free amino acids (FAA) and GC–MS analyses of MRPs. Afterwards, the combined effects were performed using the partial least square regression (PLSR). Results suggested that MRPs without cysteine addition (XSs) had stronger browning intensity, and the cysteine would be beneficial to the pH reduction with heating temperature increasing. PLSR analysis revealed that MRPs with cysteine addition heated at 140 °C (XSC-140) showed the lowest bitterness, and XS-100 had the highest umami and saltiness. Both bitter and umami FAA increased with the addition of cysteine, and more furans and nitrogen-containing compounds formed in the XSs brought caramel-like flavor, while XSCs exhibited meat-like flavor attributed to sulphides generation. Highlights • Maillard reaction products with or without cys were got at various temperatures. • High temperature promoted the formation of browning products and volatiles. • Cysteine addition reduced the formation of color, bitterness, umami and saltiness. • Higher umami and saltiness could be obtained at 100 °C heating without cysteine. • Lower bitter but meaty flavor could be obtained at 140 °C heating with cysteine. [ABSTRACT FROM AUTHOR]