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Incorporating inorganic particles is a common approach to preparing polymeric materials with desirable physical properties and processability. However, this often results in increased brittleness, necessitating methods to improve melt strength and toughness. In this study, in situ polymerization was employed to functionalize silica nanoparticles with the silane coupling agent (3‐aminopropyl) triethoxysilane (APTES) as a core. A flexible chain segment, poly(butylene itaconate) (PBI), was then introduced as a "rubbery" intermediate layer, resulting in a core‐shell structure of poly(L‐lactic‐co‐butanediol itaconate) nano‐silica copolymer films (PLBISiO2) with both branched and "rubbery" structures. Fourier transform infrared spectroscopy (FTIR) and nuclear magnetic resonance (NMR) confirmed the formation of macromolecular chains, with the molecular weight (Mn) of PLBI increasing from 59,638 to 74,306 g/mol. This significant increase supports the "rubbery" core‐shell structure. When 0.5% SiO2 was added, the T5% of the film increased by 40°C, significantly improving thermal stability. Additionally, the elongation at break increased to 265.7%, while retaining the original tensile strength. Dynamic rheology experiments further confirmed the generation of branched or "rubbery" core‐shell structures, and a doubling of gas barrier properties was observed with increased silica nanoparticles, suggesting potential applications in food packaging or biopharmaceuticals. Highlights: Nanocomposites with core‐shell structure and improved mechanical properties.Dynamic rheology experiments confirmed the formation of the core‐shell structure.Significantly improved gas barrier properties due to core‐shell structure. [ABSTRACT FROM AUTHOR]

Alxa Bactrian camel meat is an organic diet that provides balanced nutrition and is easy to digest and absorb. Despite its potential, it is currently underutilized. To develop a new type of camel jerky, this study utilized a single‐factor design method to optimize the formula and fermentation process parameters of Alxa Bactrian camel jerky. Additionally, the physical and chemical composition, nutritional components, protein degradation, and microbial changes of the camel jerky were analyzed to evaluate the nutritional benefits of the new camel jerky created using modern fermentation technology. The results show that the optimal addition amounts of camel fermented jerky ingredients are 2.2% black pepper, 3% salt, 1.8% white sugar, and 9% cooking wine, whereas the optimal fermentation conditions by compound starter culture are 0.07% starter, 23 h of fermentation time, and a 30°C fermentation temperature. Compared to the single starter, the compound starter significantly increased the protein content, total amino acids, unsaturated fatty acids, trace elements, and a*, L*, and e‐values of jerky; however, it also decreased the water activity (aw), thiobarbituric acid, and pH values of jerky during storage. Compound starter strains can compensate for the shortage of single starters and improve the overall quality of meat products. These findings could provide new insights and serve as a reference for the development of camel meat products and hold significant importance for the growth of the camel industry. [ABSTRACT FROM AUTHOR]

To maintain CO2/O2 permselectivity of poly(lactic acid) (PLLA) microporous films for better preservation of fresh produce, Polytrifluoropropylmethylsiloxane (PTFPMS) was introduced into PLLA to prepare PLLA-PTFPMS-PLLA (PLTL) block copolymer. And PLTL-n% microporous films were prepared using varying ratios of chloroform/acetone blended solvents as the film-casting solution in this study. PTFPMS filled a portion of the micropores of the PLTL-n% film. While the micropores enhanced the O2 and CO2 dioxide permeability of the PLLA microporous film, PTFPMS maintained the CO2/O2 selective permeability of the film. In comparison to PLLA films, the CO2 permeability of mixed solvents-treated PLTL-20% film increased from 1.99 × 10–8 to 10.08 × 10–8 cm3 m/m2 h Pa, O2 permeability increased from 0.70 × 10–8 to 2.02 × 10–8 cm3 m/m2 h Pa, and CO2/O2 permselectivity increased from 2.9 to 5.0 at 5°C. In addition, PLTL-n% microporous films also have good flexibility and UV shielding properties. [ABSTRACT FROM AUTHOR]

Chilled pork is frequently contaminated with Pseudomonas fragi and Pseudomonas fluorescens. In this study, the bactericidal efficacy and mechanisms of non-electrolytic slightly acidic hypochlorous water (NE-SAHW) against two strains of these two species were evaluated. The results showed that the antibacterial efficacy of NE-SAHW was positively correlated with the concentration level of NE-SAHW and negatively correlated with the initial populations of the strains. The strains of small populations were completely inhibited when provided with each level of NE-SAHW. The killed cells of P. fragi were 0.94, 1.39, 4.02, and 5.60 log10 CFU/mL, respectively, and of P. fluorescens they were 1.21, 1.52, 4.14, and 5.74 log10 CFU/mL, respectively, when the initial populations of the strains were at high levels (about 7 log10 CFU/mL). Both strains were completely killed within 12 s with the available chlorine concentration (ACC) of 50 mg/L of NE-SAHW. Morphological changes in both cells were observed by using a Scanning Electron Microscope (SEM) and it was discovered that the cell membranes were damaged, which led to the leakage of the intracellular substances, including K+, nucleic acid, and protein. In terms of the Fourier Transform Infrared Spectroscopy (FTIR) results, NE-SAHW destroyed the structures of membrane proteins and cell structure proteins, and influenced the composition of polysaccharides. The bacteria were definitely dead after treatment by NE-SAHW compared to the control according to the results of flow cytometry. These results demonstrated the potential bactericidal property of NE-SAHW when applied to the meat and other food sterilization industries. [ABSTRACT FROM AUTHOR]

The poly(ε -caprolactone)/silicon oxide (PCL/SiO x)-coated film was prepared by plasma-enhanced chemical vapor deposition of SiO x. The result showed that the PCL/SiO x film presented increased elongation at break and appropriate gas permeability and CO2/O2 permselectivity. The PCL/SiO x film was further used for window packing container of equilibrium-modified atmosphere packaging of fresh cherry tomato. The gas composition within containers depended on the permeability of PCL/SiO x film and respiration of cherry tomato, which finally reached steady states that 4–6% CO2 and 11–13% O2 at room temperature and 2–3% CO2 and 17–19% O2 at 5°C, respectively. High sensory score, firmness, soluble solid concentration, ascorbic acid content, lower weight loss, and retarded respiration climacteric could be found for the cherry tomato packaged by PCL/SiO x film, indicating that delayed ripening, higher nutrient content, and extended shelf life were achieved. [ABSTRACT FROM AUTHOR]