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Film dressings adhere well to the skin, even in the joints of the human body, and can serve as a wound barrier to promote wound healing. To improve water resistance of the film dressings, sodium trimetaphosphate (STMP) was selected to crosslink pullulan. Using glycerol as plasticizer and levofloxacin as antibacterial drug under alkaline condition, the pullulan composite films were prepared. Chemical structure, transparency, water resistance, water absorption, water vapor permeability, mechanical properties, antibacterial properties, and biocompatibility of the pullulan composite films were studied. Results showed that the composite films had high transparency and good water resistance, which not only facilitated the observation of wound healing, but also maintained its integrity during use, avoiding damage caused by the dissolution of exudate and delaying wound healing, when the addition amount (relative to the mass of pullulan, the same below) of STMP was 10%, glycerol was 30%, NaOH was 0.4%, and levofloxacin was 1%. At the same time, the composite films had appropriate water absorption, moisture permeability, and mechanical properties, which could absorb wound exudate, maintainappropriate humidity conditions for the wound healing to facilitate wound healing, and better fit the skin. Moreover, the composite films had 100% antibacterial activity against both Staphylococcus aureus (S. aureus) and Escherichia coli (E. coli), and had good biocompatibility. The resultant pullulan composite films had potential application of wound healing. [ABSTRACT FROM AUTHOR]

Using pea protein isolate (PPI) and pullulan (PUL) as raw materials and allicin (AC) as an antibacterial substance, nanofiber materials were prepared by electrospinning technology. The influence of allicin concentration on the structural and morphological characteristics, diameter distribution and antibacterial effects of nanofibers were investigated. Fourier transform infrared spectroscopy (FTIR) indicated that allicin was wrapped in the composite nanofibers. Scanning electron microscopy (SEM) showed that spherical structures of different sizes appeared around the nanofibers due to the addition of allicin. The size of the spherical structures increased (P < 0.05) with an increase in allicin concentration, while the nanofiber diameter gradually decreased (P < 0.05). With increasing allicin concentration up to 15%, the elastic modulus and tensile strength of the composite nanofibers gradually increased (P < 0.05), and the elongation at break gradually decreased (P < 0.05). Additionally, the composite nanofibers with more than 10% allicin exhibited an obvious bacteriostatic effect, and it was strongest at allicin concentrations of 15% and 20%, with inhibition zone diameters of 16.5 and 12.8 mm against E. coli and S. aureus, respectively. This research will provide data support and a theoretical basis for the development and application of new green food packaging nanomaterials.

Taking fresh-cut ‘FuShi’ apple as the test material, fresh-cut apples were soaked with pullulan with concentrations of 0. 5%, 1. 0% and 1. 5% respectively. The effect of fresh-cut apples were evaluated by monitoring changes in the firmness, weight loss, color, sugar-acid ratio, vitamin C content, the enzyme activity of polyphenolic oxidase, the content of malondialdehyde and the total number of bacteria. The results showed that the appropriate concentration of pullulan coatings effectively delayed in the reduction in firmness, reduced the loss of water and acidic components, retarded the decrease of browning and vitamin C content, inhibited the reproduction of microorganisms on the apple surface, and better maintained the sensory quality of fresh-cut apples. Among the concentrations investigated, 1. 0% pullulan exerted the best preservative effect on fresh-cut apple slices stored at 4 ℃. [ABSTRACT FROM AUTHOR]

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Objective： This study aimed to improve the preservation properties of pullulan （PUL） coating and prepare preservation materials with sustained-release properties. Methods： GSE nanoparticles were prepared by grape seed extract （GSE）, chitosan and γ-polyglutamic acid. GSE nanoparticles of different quality were added to the PUL coating solution to prepare GSE nanoparticles/PUL coatings. The preservation properties of GSE nanoparticles/PUL coatings on salmon fillets were evaluated. Results： Compared with untreated fish fillets, the total number of bacteria in fish meat was reduced, and lipid oxidation and protein decomposition were delayed by 1.08% GSE nanoparticles/PUL coating. In addition, after fish fillets were treated with 1.08% GSE nanoparticles/PUR coating, the protein solubility was increased by 38.8%, and the activities of superoxide dismutase and glutathione peroxidase were increased by 4.02 U/mg and 0.20 U/g, respectively. Conclusion： The GSE nanoparticles/PUL coatings were prepared with good preservation properties, which can extend the shelf life of salmon fillets for 5~7 days.

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Objective: To modify hydrophobicity of protein/polysaccharide aerogels and evaluate their properties. Methods: The whey protein isolate(WPI)- pullulan(PUL) composite aerogels were treated by low temperature plasma treatment. After exposure to hydroxyl groups, silane coupling agents were used for surface grafting. Hydrophobic composite aerogels were obtained, and their hygroscopicity, hydrophobicity, oil content, compression resistance, thermal weightlessness, loading and slow release properties of essential oils were studied. Results: The equilibrium moisture absorption rate of the composite aerogel modified by methyltrimethoxy silane(methyltrimethoxysilane, MTMS) was (9.67%±0.323%), eighteen alkyl trimethoxy silane(octadecyltrimethoxysilane, OTMS) modified composite aerogel equilibrium moisture absorption rate of (9.34%±0.276%), compared with before modification(11.41%±0.506%). It was significantly reduced; Before modification, the contact angle of composite gas gel was (40.14°±2.16°), the oil contact angle was (28.07°±2.43°); The contact angle of water after MTMS modification was (82.10°±4.78°), the oil contact angle was (56.14°±3.25°); The contact angle of water after OTMS modification was (85.21°±4.61°), the oil contact angle was (74.63°±3.08°); The hydrophobic and oil drainage properties of the modified products were improved, and the effect of OTMS was better. Compression modulus of modified composite aerogel(21.745±1.982) MPa, (17.655±3.034) MPa after MTMS modification, (18.412±3.513) MPa after OTMS modification. The compressive strength of the modified material decreased slightly, but it did not affect the normal use. The maximum loading rate of the modified composite aerogel clove essential oil was (254.26%±5.585%), after MTMS hydrophobic modification, the maximum loading rate of clove essential oil was (241.57%±5.214%) and OTMS group (223.31%±4.436%). The loading rate of clove essential oil had decreased, but the sustained release property had been improved, and the MTMS modified slow-release effect was better. The thermal stability of OTMS group was better. Conclusion: Silane graft hydrophobic modification can significantly enhance the hydrophobicity and enhance the hydrophobicity of composite aerogels. It is suitable for loading and slow releasing applications of active oils, which widens the application field of WPI-PUL composite aerogels.

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Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Taiwanese Journal of Agricultural Chemistry & Food Science is the property of Agricultural Chemical Society of Taiwan and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Ginsenoside Rg&#95;3 is widely used in clinical practice as an anti-tumor adjuvant drug, but its application is limited due to its poor oral absorption. In this study, we intended to construct a ginsenoside Rg&#95;3 nanostructured lipid carrier modified by the pullulan(PUL-Rg&#95;3-NLC) to improve the adhesion properties of ginsenoside Rg&#95;3, promote the drug uptake and improve the anti-tumor efficacy. PUL-Rg&#95;3-NLC was characterized by morphology, particle size and Zeta potential. In vivo adhesion characteristics were evaluated by oral gavage tests, and the results were verified from multiple perspectives in combination with in vitro uptake behavior and in vitro pharmacodynamics. The results showed that PUL-Rg&#95;3-NLC, with a particle size of(102±1.89) nm, was characterized by gastric adhesion and could be retained in gastric tissues for a long time, and its uptake by BGC-823 cells was promoted mainly through the pathway mediated by the caveolin-mediated endocytosis. In vitro MTT, cell apoptosis, wound-healing assay and invasion assay all showed some anti-tumor effects. Therefore, PUL-Rg&#95;3-NLC can significantly promote the adhesion of Rg&#95;3 in the stomach, promote the uptake of drugs by gastric cancer cells, and improve the anti-tumor effect. This study can provide some reference for the adjuvant treatment of gastric cancer.