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The inferior hydrophobicity and mechanical properties of starch-based nanofibrous films significantly restrict their practical application. In view of this, this study prepared octenylsuccinylated starch-pullulan nanofibrous films using electrospinning and glutaraldehyde (GTA) gas-phase crosslinking. After GTA crosslinking, the starch-based nanofibrous films remained white, randomly oriented, smooth, and droplet-free. As the crosslinking time increased from 0 h to 24 h, the mean fibrous diameter augmented from 157.34 nm to 238.66 nm, and the water contact angle rose from 24.30° to 52.49°. Meanwhile, their tensile strength and thermal stability grew, and the mean pore area and elongation at break abated with changes in function groups. The crosslinked starch-based nanofibrous films exhibited an enhanced adsorption capacity for alcohols, ethers, esters, hydrocarbons, and N-compounds of oyster peptides. Correlation analysis shows that the adsorption capacity of the starch-based nanofibrous films was positively correlated with mean fibrous diameter and water contact angle and negatively correlated with mean pore area. These results provide a theoretical basis for the practical application of crosslinked starch-based nanofibrous film materials in deodorization., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier B.V. All rights reserved.)

The off-odors of sea cucumber intestinal peptide (SCIP) severely limit its application. In this study, the V-type starches were derived from high amylose maize starch to adsorb odors of SCIP and the adsorption mechanism was explored. The inclusion complexes formed by V-type starches and volatile compounds of SCIP were characterized by X-ray diffraction and Fourier transform infrared spectroscopy. The electronic nose results revealed a decreasing trend in response values of SCIP, with significant differences before and after deodorization (p < 0.05). Furthermore, 82 volatiles were identified from SCIP, and six were determined as key volatiles using gas chromatography-mass spectrometry. The V 6 - and V 7 -type starches with smaller cavity sizes selectively adsorb butyric acid, isobutyric acid and nonaldehyde, and V 8 -type starches with a larger cavity size selectively adsorb trimethylamine. This study proved that using V-type starches for deodorization could effectively improve SCIP flavor., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024. Published by Elsevier B.V.)

The structural properties and emulsification of myofibrillar proteins (MPs) are susceptibly affected by salt ions. The effect of different salt ions on the structural properties and emulsification of MPs from hairtail (Trichiurus haumela) remains unclear. Hairtail MPs were analyzed under different ion treatments of Na + , K + , Ca 2+ and Mg 2+ . MPs at K + and Na + treatment showed a similar trend on salt effect due to the unfolding of proteins under salt ions. However, the excessive electrostatic effect of divalent ions could enhance protein aggregation, especially at Ca 2+ and Mg 2+ . The β-sheet of MPs at different salt ions interconverted with α-helix and random coil at ionic strengths from 0.1 mol/L to 1.0 mol/L. The surface hydrophobicity and active sulfhydryl content of MPs increased with the improvement of ionic strengths at 0-0.8 mol/L. Under Ca 2+ and Mg 2+ treatments, the turbidity of MPs was low compared to that under the treatment of Na + and K + . Additionally, the emulsification of hairtail MPs treated with different ions was improved at an ionic strength of 0.6 mol/L. This study can contribute to using salts in constructing fish protein-based emulsions for manufacturing emulsified surimi products and promoting the development and utilization of hairtail proteins., Competing Interests: Declaration of competing interest We declare that we have no commercial or associative interest that represents a conflict of interest in connection with this manuscript. We have no financial and personal relationships with other people or organizations that can inappropriately influence our work., (Copyright © 2023 Elsevier B.V. All rights reserved.)

The strategies to broaden the applications of proteins involve their modification with polysaccharides. However, the characteristics and application of myofibrillar proteins (MPs) from golden threadfin bream (Nemipterus virgatus) complexed with chitosan (CS) are still unclear. Therefore, the characteristics of MPs complexed with CS and their application were investigated at different MP/CS ratios (100:0-80:20 (w/w)). The turbidity of MP/CS complexes was small at the MP/CS ratio of 95:5 (w/w). Besides, CS addition induced changes in MP structure to make it hydrophilic. Secondary structure analysis showed that α-helix and β-turn interconverted with β-sheet and random coil after the addition of CS. Additionally, the thermal stability of MP/CS mixtures enhanced after the addition of CS and the MP/CS mixtures at the ratio of 95:5 (w/w) had a relatively compact structure. High internal phase emulsions (HIPEs) prepared at the MP/CS ratio of 95:5 (w/w) were relatively stable compared to those at the other ratios. Consequently, MP/CS mixtures at suitable ratios possess the potential ability to prepare HIPEs. These results exhibit that MP/CS mixtures may be applied for constructing food-graded emulsion delivery systems with a high internal phase in the food industry., Competing Interests: Declaration of competing interest We declare that we have no commercial or associative interest that represents a conflict of interest in connection with this manuscript. We have no financial and personal relationships with other people or organizations that can inappropriately influence our work., (Copyright © 2023 Elsevier B.V. All rights reserved.)

Ethylene (ethene, C 2 H 4 ) was introduced into V-type crystalline starches (V-starches, namely V 6 - and V 7 -types) with different single helix contents (8.35-35.54%) by a solid encapsulation method. The morphological and structural properties of V-starches and their inclusion complexes (ICs) were characterized. The V-starches prepared with n-propanol (1-propanol) and ethanol showed a V 6 -type crystalline structure, whereas V-starches prepared with isopropanol (2-propanol) and t-butanol (2-methyl-2-propanol) exhibited V 7 -type crystalline structure. The ethylene concentrations in ICs followed the order of V n-propanol  > V ethanol  > V isopropanol  > V t-butanol  > V methanol , which appeared to be associated with the diameter of the V-starch single helices. Compared with V 7 -type starches, ethylene was more effectively encapsulated into V 6 -type starches with a smaller inner diameter. The controlled-release characteristics of ICs showed a diffusion-limited mechanism and first-order kinetics for ICs in different temperatures and relative humidities, respectively. Ethylene encapsulated in V 6 -type-ICs showed better controlled release kinetics than V 7 -type-ICs, except for V t-butanol -IC, which probably resulted from residual t-butanol in the single helices interfering with the release of ethylene. V-starches (particularly V 6 -type) appear to be effective gas storage and release systems for ethylene and this encapsulation technology should enable precisely-controlled and targeted applications of ethylene for food processing and agricultural applications., (Copyright © 2020 Elsevier B.V. All rights reserved.)

Ethylene gas was introduced into annealed V-type crystalline starches (V-starches). The morphological and structural properties of the inclusion complexes (ICs) were characterized using scanning electron microscopy, light microscopy, X-ray diffractometry, and 13 C solid-state nuclear magnetic resonance spectroscopy. The ethylene concentration in ICs annealed at 70 °C and 50% (v/v) ethanol increased from 8.0-31.8% (w/w) to 18.1-49.6% (w/w). The controlled release characteristics of ICs were also investigated under various temperature and relative humidity conditions by fitting to the Avrami equation. ICs prepared with annealed V-starches were more stable in different storage environments, which may be due to well-formed helices with higher crystallinity and larger crystallite size. Thus, annealing is an important heat treatment technique with potential for material modification., (Copyright © 2019 Elsevier B.V. All rights reserved.)