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In this study, novel functional ZEO-complex gels were prepared using sodium alginate, inulin, grape seed extract (GSE), and Zanthoxylum bungeanum essential oil (ZEO) as the primary raw materials. The effect of the addition of inulin, GSE, and ZEO on water vapor permeability (WVP), tensile strength (TS), and elongation at break (EAB) of ZEO-complex polysaccharide gels was investigated. A comprehensive score (Y) for evaluating the characteristics of ZEO-complex polysaccharide gels was established by principal component analysis. MATLAB analysis and box-Behnken design describe each factor's four-dimensional and three-dimensional interactions. It was found that Y could reach the maximum value when the ZEO addition was at a moderate level (C = 2%). The optimum preparation process of ZEO-complex polysaccharide gels was as follows: the addition of inulin was at 0.84%, the addition of GSE was at 0.04%, and the addition of ZEO was at 2.0785%; in this way, the Y of ZEO-complex polysaccharide gels reached the maximum (0.82276). Optical scanning and X-ray diffraction tests confirmed that the prepared ZEO-complex gels have a smooth and continuous microstructure, good water insulation, and mechanical properties. The storage test results show that ZEO-complex polysaccharide gels could play a significant role in the storage and fresh-keeping of grass carp, and the physicochemical properties of complex polysaccharide gels were improved by adding ZEO. In addition, according to the correlation of fish index changes during storage, adding ZEO in complex polysaccharide gels was closely correlated with the changes in fish TBARS and TVB-N oxidation decay indices. In conclusion, the ZEO-complex polysaccharide gels prepared in this study had excellent water insulation, mechanical properties, and outstanding fresh-keeping effects on grass carp. [ABSTRACT FROM AUTHOR]

Surimi is a good source of myofibrillar proteins, stabilized with the addition of cryoprotectants during long-term frozen storage. Cryoprotectants have been found to be effective in protecting physical, functional and structural properties of myofibrillar proteins during frozen storage of surimi. Sucrose, sorbitol, polydextrose, lactitol, maltodextrin, litesse, sodium lactate, trehalose and phosphates are among the most-studied cryoprotectants used in the storage of surimi. These antifreezing agents reduce viscosity, improve moisture retention and enhance the protein stability during frozen storage. These factors are inevitably modified as the consequences on the surimi quality and the preservation of myofibrillar proteins from aggregation. This review highlights the preserving role of cryoprotectants on physical, functional and structural changes in surimi. Furthermore, it also discusses about the effect of different components on the quality of surimi gel and a comprehensive discussion on factors affecting the quality of surimi gel such as physicochemical properties, fish species and storage conditions. [ABSTRACT FROM AUTHOR]

In the present work, the effects of nano‐TiO2 on the properties and structure of eggshell powder/poly(butyleneadipate‐co‐terephthalate) (PBAT) composites were comprehensively explored. The results showed that nano‐TiO2 could promote the tensile strength and water resistance of the composite material, as well as reduce the light transmittance. Nano‐TiO2 reacted with PBAT to form the C‐O‐Ti bonds, resulted in enhanced structure stability of the composite material. Nano‐TiO2 served as the nanoscale filler to improve the internal compatibility of the composites through hydrogen bonds. Besides, the crystallization performance of the polymer system was also altered by nano‐TiO2 incorporation. These changes in structure promoted the thermal stability and surface hydrophobicity. Finally, the antibacterial test was performed, and the nanocomposite material containing nano‐TiO2 exhibited excellent antibacterial properties. This research provides a novel strategy for constructing an eggshell powder/PBAT/nano‐TiO2 nanocomposite biodegradable plastic that could be used for the development of antibacterial materials. [ABSTRACT FROM AUTHOR]

The aim of this study is to investigate the synergistic effects of modified TiO2/multifunctionalized graphene oxide nanosheets at different ratios on the interface compatibility between starch and poly(lactic acid) (PLA). To this end, silanylated nano‐TiO2 (MTiO2, 1 and 2%) and alkylated maleic anhydride grafted graphene oxide (f‐GO, 0.1, 0.2, and 0.4%) at different combinations are blended with the PLA‐starch composites using solution blending technique. Then, the synergistic effects of MTiO2 and f‐GO on PLA/starch matrix are investigated in terms of the morphology, crystallinity, structural characterization, thermal stability, dynamic mechanical, and antiaging properties, and the related mechanisms. The Raman and Fourier transform infrared spectroscopy spectra verify the successful synthesis of the two modified nanofillers (f‐GO and MTiO2) and the formation of strong hydrogen bond within the PLA‐starch nanocomposites. Due to the strong interfacial interaction and the synergistic effect from the combination of 1% MTiO2 and 0.2% f‐GO, obvious improvement was observed in PLA‐starch versus other nanocomposites in terms of morphology, thermal stability, surface hydrophobicity, storage modulus, ultraviolet‐shielding capacity, and aging‐resistance. Furthermore, differential scanning calorimeter (DSC), isothermal crystallization kinetic, and X‐ray diffraction analysis demonstrate that f‐GO and the M‐TiO2 significantly synergize in enhancing the crystallization rate and crystallinity of PLA/starch matrix. These results provide novel insights for constructing high‐performance nanocomposites and facilitate their applications in food packaging. [ABSTRACT FROM AUTHOR]