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学者姓名：穆若郡
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Abstract ：
Active antibacterial packaging plays a significant role in addressing the food safety issues caused by pathogen contamination. In this study, quercetin (QCT) encapsulated in liposomes (QCT@LIPs) was embedded into the konjac glucomannan/ polycaprolactone (KGM/PCL) matrix to fabricate a photodynamic antibacterial electrospun nanofiber film (QCT@LIPs/KGM/PCL) for application in fruit preservation. Compared to QCT, QCT@LIPs exhibited a more favorable spherical morphology, smaller particle size, and a more negative zeta potential, which collectively enhanced their stability. Additionally, QCT@LIPs/KGM/PCL demonstrated excellent mechanical, hydrophobicity, barrier, biodegradability properties, and controlled sustained release capabilities. Under blue light irradiation, QCT@LIPs/KGM/PCL generated reactive oxygen species (ROS), achieving > 90 % inhibition rates against Staphylococcus aureus (S.aureus) and Escherichia coli (E.coli). The films effectively suppressed microbial growth during fruit storage, minimizing the loss of weight, hardness, and soluble solid content (TSS). These results highlight QCT@LIPs/KGM/PCL as a multifunctional, eco-friendly packaging systems that integrates photodynamic antimicrobial activity with sustained release, offering significant promise for advanced food preservation.
Keyword ：
Electrospinning Electrospinning Food preservation Food preservation Photodynamic antibacterial Photodynamic antibacterial Polycaprolactone Polycaprolactone Polysaccharide Polysaccharide Quercetin Quercetin
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| GB/T 7714 | Lin, Lihong , Chen, Xianrui , Guan, Xiuqing et al. Preparation of a photodynamic-enhanced antibacterial electrospun polymer nanofiber membrane loaded with natural photosensitizers for fruit preservation [J]. | COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS , 2026 , 728 . |
| MLA | Lin, Lihong et al. "Preparation of a photodynamic-enhanced antibacterial electrospun polymer nanofiber membrane loaded with natural photosensitizers for fruit preservation" . | COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS 728 (2026) . |
| APA | Lin, Lihong , Chen, Xianrui , Guan, Xiuqing , Zhang, Di , Bu, Nitong , Mu, Ruojun et al. Preparation of a photodynamic-enhanced antibacterial electrospun polymer nanofiber membrane loaded with natural photosensitizers for fruit preservation . | COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS , 2026 , 728 . |
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It is still a challenge to use a fast and efficient method for preserving fresh-cut fruits from browning. To address this problem, we developed konjac glucomannan (KGM) incorporated with elderberry anthocyanins (EA) to form film-forming solution (KEA) combined with polyvinylpyrrolidone (PVP) solution to produce KEA/PVP fiber films by microfluidic blow spinning (MBS). The introduction of PVP and EA improved the spinnability and function properties of KGM-based fiber film, respectively. The fiber diameter of KEA/PVP films was increased with the addition of KEA. The FT-IR and XRD results verified that hydrogen bonds formed among KGM, EA, and PVP, contributing to the enhanced thermal stability, water barrier (WCA: 65 degrees), and mechanical properties (TS: 2.73 MPa) of KEA/PVP films. The KEA/PVP films exhibited excellent antioxidant properties with DPPH and ABTS free radical scavenging rates of 74.69 % and 96.18 %, respectively. Besides, the antibacterial ability of KEA/PVP films against Escherichia coli and Staphylococcus aureus was also enhanced. The fresh-cut apple was effectively preserved that packaged in the KEA/PVP films and exhibited the best preservation effect compared with other groups. This work expanded the application of MBS and natural active compounds incorporated into KGM-based fiber film for fresh-cut apple preservation.
Keyword ：
Fresh-cut apple Fresh-cut apple Konjac glucomannan Konjac glucomannan Microfluidic blow spinning Microfluidic blow spinning Packaging film Packaging film Polyvinylpyrrolidone Polyvinylpyrrolidone
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| GB/T 7714 | Lin, Lihong , Chen, Xianrui , Hong, Wanxin et al. A rapid preparation strategy of konjac glucomannan-based fiber film incorporated with elderberry anthocyanins via microfluidic blow spinning for fresh-cut apple preservation [J]. | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES , 2025 , 299 . |
| MLA | Lin, Lihong et al. "A rapid preparation strategy of konjac glucomannan-based fiber film incorporated with elderberry anthocyanins via microfluidic blow spinning for fresh-cut apple preservation" . | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES 299 (2025) . |
| APA | Lin, Lihong , Chen, Xianrui , Hong, Wanxin , Zhang, Di , Wen, Xinyan , Bu, Nitong et al. A rapid preparation strategy of konjac glucomannan-based fiber film incorporated with elderberry anthocyanins via microfluidic blow spinning for fresh-cut apple preservation . | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES , 2025 , 299 . |
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Water-in-water (W/W) emulsions as innovative transport for hydrophilic functional ingredients inherently lack stability due to the ultralow interfacial tension and thick interfacial layer. In this work, we first proposed a simple strategy to construct stable dextran (DEX)-in-poly (ethylene glycol) (PEG) W/W emulsions by utilizing the unique phase preference of konjac glucomannan/tragacanth gum (KT) hydrogels formed based on the coolinginduced intermolecular hydrogen bonds. KT hydrogels were demonstrated to present selective partition to PEG phase and could form physically crosslinking network, thus significantly improving the rheological behavior and stability of DEX-in-PEG (D/P) emulsions with no flocculation after 31 d of storage at 25 degrees C. Meanwhile, the average droplet size of emulsions decreased from 15.37 to 8.48 mu m with TG concentration tuning from 0.2 % to 0.8 %. When encapsulating riboflavin (RIB) in D/P emulsions stabilized by KT-4 hydrogel, the storage and lighting stability of RIB were enhanced with retention rate of 60.94 % and 21.89 %, respectively. In addition, the release of RIB in the simulate gastrointestinal environment substantially reduced and the antioxidant activity of RIB was maximumly protected due to the unique pH-responsiveness of KT hydrogel network. This work provides a feasible strategy for designing stable W/W emulsions stabilized by natural polysaccharide hydrogels, and biocompatible carriers for hydrophilic functional ingredients.
Keyword ：
Carbohydrate Carbohydrate Delivery system Delivery system Emulsion Emulsion Selective partition Selective partition Stability Stability
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| GB/T 7714 | Bu, Nitong , Lin, Huanglong , Zhang, Di et al. Water-in-water emulsions stabilized by konjac glucomannan/tragacanth gum hydrogels for riboflavin delivery [J]. | JOURNAL OF FOOD ENGINEERING , 2025 , 387 . |
| MLA | Bu, Nitong et al. "Water-in-water emulsions stabilized by konjac glucomannan/tragacanth gum hydrogels for riboflavin delivery" . | JOURNAL OF FOOD ENGINEERING 387 (2025) . |
| APA | Bu, Nitong , Lin, Huanglong , Zhang, Di , Chen, Xianrui , Tan, Pingping , Zhong, Yuanbo et al. Water-in-water emulsions stabilized by konjac glucomannan/tragacanth gum hydrogels for riboflavin delivery . | JOURNAL OF FOOD ENGINEERING , 2025 , 387 . |
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Polysaccharides are widely used in food industry, and their lubrication properties strongly influence the sensorial properties of foods. In this study, we investigated the effects of concentration-dominated entanglement behavior and molecular weight on lubrication behavior of konjac glucomannan (KGM). The lubrication properties of KGM at overlap concentrations (C*) in different simulated food systems were investigated. We explore the effects of pH (4 and 9), temperature (4 and 40 degrees C), and ions (salt ions and citrate ions) on the lubrication behavior in detail. There are obvious differences in lubrication behavior of KGM at different entanglement states. The lubrication properties of mobile polysaccharide polymer chains are mainly achieved by adsorption on the contact surfaces. The formation of entanglement can effectively separate the contact surface, hence produce lubrication behavior. KGM with higher molecular weight has better lubrication performance in most cases. KGM with lower molecular weight is easier to be entrained into the contact surfaces of lubrication. Different environmental food systems greatly influence the lubrication performance of KGM, and the mechanism is investigated and relies on its rheology and adsorption.
Keyword ：
Adsorption Adsorption Lubrication Lubrication Polysaccharide Polysaccharide Rheology Rheology Tribology Tribology
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| GB/T 7714 | Lin, Huanglong , Tan, Pingping , Bu, Nitong et al. Lubrication behavior of konjac glucomannan macromolecular solution: Rheology, tribology, and adsorption [J]. | COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS , 2025 , 719 . |
| MLA | Lin, Huanglong et al. "Lubrication behavior of konjac glucomannan macromolecular solution: Rheology, tribology, and adsorption" . | COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS 719 (2025) . |
| APA | Lin, Huanglong , Tan, Pingping , Bu, Nitong , Zhong, Yuanbo , Zhang, Di , Tong, Cailing et al. Lubrication behavior of konjac glucomannan macromolecular solution: Rheology, tribology, and adsorption . | COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS , 2025 , 719 . |
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Background: Modification of saliva film effectively enhances lubrication for both dry-mouth patients and healthy individuals. This process focuses on altering the salivary multilayer in mouth by adjusting mucin interactions to alleviate oral dryness. The structure and properties of mucins, polymers, and physiological factors - such as lubricity, papillae height, and tongue density - are all related to the success of these modifications. In this review, we present three methods (physical, chemical, and physiological) with distinct lubrication effects. Scope and approach: We discuss three modifications (electrostatic attraction, covalent grafting, and laser therapy) of the salivary multilayer that enhance lubrication at sliding interfaces in the oral cavity. This review provides insights into oral lubrication, addressing key questions: what lubrication is, why do we need oral lubrication, and how can we achieve optimal oral lubrication. Advanced techniques for elucidating interfacial adsorption and the applications of surface modifications are also emphasized. Key findings and conclusions: Modulating salivary multilayer is a promising approach to enhance lubrication and create a more comfortable eating experience. This strategy is vital for both food scientists and healthcare professionals, as it helps reduce oral friction and alleviate dry mouth symptoms. The interaction of mucins in salivary film is a key for effective modification. In this review, the effectiveness of chemical grafting outperforms electrostatic attraction on xerostomia, providing more durable lubrication. Low-level laser lightning is another therapy for salivary gland dysfunction. We aim to inspire innovative designs for artificial saliva and biomimetic devices through these modifications at oral bio-interfaces, ultimately improving salivary hypofunction and addressing mechanistic challenges in oral lubrication.
Keyword ：
Food-saliva interactions Food-saliva interactions Oral lubrication Oral lubrication Saliva Saliva Salivary multilayer Salivary multilayer Xerostomia Xerostomia
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| GB/T 7714 | Tan, Pingping , Lin, Huanglong , Zhong, Yuanbo et al. Modification of salivary multilayer for improved oral lubrication [J]. | TRENDS IN FOOD SCIENCE & TECHNOLOGY , 2025 , 155 . |
| MLA | Tan, Pingping et al. "Modification of salivary multilayer for improved oral lubrication" . | TRENDS IN FOOD SCIENCE & TECHNOLOGY 155 (2025) . |
| APA | Tan, Pingping , Lin, Huanglong , Zhong, Yuanbo , Chen, Jianshe , Mu, Ruojun . Modification of salivary multilayer for improved oral lubrication . | TRENDS IN FOOD SCIENCE & TECHNOLOGY , 2025 , 155 . |
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Ganoderma lucidum (GL) is a kind of edible fungus with various functions and a precious medicinal material with a long history. Ganoderma lucidum polysaccharide (GLP) is one of the main bioactive substances in GL, with anti-tumor, anti-oxidation, anti-cancer, and other biological activities. GLP is closely related to human health, and the research on GLP is getting deeper. This paper reviewed the extraction and purification methods of GLP, the relationship between structure and activity, and the qualitative and quantitative methods. This review provides solutions for the analysis and application of GLP. At the same time, some new methods for extraction, purification and analysis of GLP, the relationship between advanced structures and activity, and future applications of and research into GLP were emphasized. As a kind of bioactive macromolecule, GLP has unique functional properties. Through the comprehensive summary of the extraction, purification, and analysis of GLP and its future prospects, we hope that this review can provide valuable reference for the further study of GLP.
Keyword ：
bioactivities bioactivities extraction extraction Ganoderma lucidum polysaccharide Ganoderma lucidum polysaccharide purification purification qualitative qualitative quantitative quantitative structures structures
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| GB/T 7714 | Zhong, Yuanbo , Tan, Pingping , Lin, Huanglong et al. A Review of Ganoderma lucidum Polysaccharide: Preparations, Structures, Physicochemical Properties and Application [J]. | FOODS , 2024 , 13 (17) . |
| MLA | Zhong, Yuanbo et al. "A Review of Ganoderma lucidum Polysaccharide: Preparations, Structures, Physicochemical Properties and Application" . | FOODS 13 . 17 (2024) . |
| APA | Zhong, Yuanbo , Tan, Pingping , Lin, Huanglong , Zhang, Di , Chen, Xianrui , Pang, Jie et al. A Review of Ganoderma lucidum Polysaccharide: Preparations, Structures, Physicochemical Properties and Application . | FOODS , 2024 , 13 (17) . |
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Currently, antimicrobial films with stable and efficient antibacterial activities are receiving considerable attention in the food packaging industry. Herein, a chemically/physically linked konjac glucomannan-sodium alginate (KGM-SA)@carbon nanotubes (CNTs)/Fe3+ composite film with outstanding resistance to ultraviolet radiation, oxidation, and bacteria, as well as excellent photothermal effects and mechanical properties, was successfully prepared using a solvent flow method. Tannic acid-modified carboxyl-functionalized CNTs (TCCNTs), l-cysteine-modified carboxyl-functionalized CNTs (LCCNTs), and Fe3+ were incorporated into the prepared film. The film structure of KGM-SA@CNTs/Fe3+ was characterized using various methods, confirming the formation of a dual-cross-linked network through metal-coordination bonds and hydrogen bonding. This unique structure endowed the film with excellent water vapor permeability (3.58 g mm/m(2) day kPa), water resistance (water contact angle = 93.66 degrees), and thermal stability. Further, the film exhibited outstanding photothermal conversion efficiency and stability under near-infrared irradiation (300 mW/cm(2)) as well as excellent bactericidal properties against Staphylococcus aureus and Escherichia coli, achieving a bacterial inhibition rate of >99%. In a strawberry preservation experiment, the KGM-SA@CNTs/Fe3+ composite film exhibited remarkable preservation effects, extending the shelf life of strawberries by 4-6 d. Thus, this photothermal antibacterial film offers a new approach for the application of CNTs in food packaging.
Keyword ：
Carbonnanotubes Carbonnanotubes Konjac glucomannan Konjac glucomannan Nanoparticles Nanoparticles Packaging film Packaging film Photothermal sterilization Photothermal sterilization Sodium alginate Sodium alginate
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| GB/T 7714 | Chen, Xianrui , Wang, Lin , Zhang, Di et al. Enhancing Strawberry Freshness: Multifunction Sustainable Films Utilizing Two Types of Modified Carbon Nanotubes for Photothermal Food Packaging [J]. | ACS APPLIED MATERIALS & INTERFACES , 2024 , 16 (46) : 63964-63977 . |
| MLA | Chen, Xianrui et al. "Enhancing Strawberry Freshness: Multifunction Sustainable Films Utilizing Two Types of Modified Carbon Nanotubes for Photothermal Food Packaging" . | ACS APPLIED MATERIALS & INTERFACES 16 . 46 (2024) : 63964-63977 . |
| APA | Chen, Xianrui , Wang, Lin , Zhang, Di , Bu, Nitong , Liu, Wei , Wu, Zhenzhen et al. Enhancing Strawberry Freshness: Multifunction Sustainable Films Utilizing Two Types of Modified Carbon Nanotubes for Photothermal Food Packaging . | ACS APPLIED MATERIALS & INTERFACES , 2024 , 16 (46) , 63964-63977 . |
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In this study, nanofiber films were prepared by electrospinning technology with polyvinyl alcohol (PVA) and konjac glucomannan (KGM) as raw materials. Tea polyphenols (TPs) were incorporated in the above matrix, which increased physicochemical (thermal and mechanical characteristics) and antibacterial properties of the nanofiber films. The release behavior of phenolic compounds from PVA/KGM-TPs nanofiber films was determined in different food simulants; antioxidant and antibacterial activity of the films were also evaluated. The results showed that the addition of KGM increased the physical and chemical properties of the films. The tensile strength (TS) and elongation at break (EB) increased from 5.40 +/- 0.33 to 10.62 +/- 0.34 and from 7.24 +/- 0.32 to 18.10 +/- 0.91, respectively. PVA/KGM-TPs nanofiber films performed controlled release of TPs, with final release of 49.17% in 3% acetic acid, 43.6% in 10% ethanol, and 59.42% in 95% ethanol. The nanofiber films showed good antioxidation properties, with the free radical scavenging rate increasing from 1.33% to 25.61%, and good antibacterial properties with inhibition zones against E. coli and S. aureus of 24.33 +/- 0.47 mm and 34.33 +/- 0.94 mm, respectively. In addition, the as-prepared films showed significant preservation performance for raw bananas at 25 degrees C.
Keyword ：
electrospinning electrospinning konjac glucomannan konjac glucomannan polyvinyl alcohol polyvinyl alcohol tea polyphenols tea polyphenols
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| GB/T 7714 | Huang, Liying , Liao, Ronglin , Bu, Nitong et al. Electrospun Konjac Glucomannan/Polyvinyl Alcohol Long Polymeric Filaments Incorporated with Tea Polyphenols for Food Preservations [J]. | FOODS , 2024 , 13 (2) . |
| MLA | Huang, Liying et al. "Electrospun Konjac Glucomannan/Polyvinyl Alcohol Long Polymeric Filaments Incorporated with Tea Polyphenols for Food Preservations" . | FOODS 13 . 2 (2024) . |
| APA | Huang, Liying , Liao, Ronglin , Bu, Nitong , Zhang, Di , Pang, Jie , Mu, Ruojun . Electrospun Konjac Glucomannan/Polyvinyl Alcohol Long Polymeric Filaments Incorporated with Tea Polyphenols for Food Preservations . | FOODS , 2024 , 13 (2) . |
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In recent years, the application of biopolymer-based nanofibers prepared via microfluidic blow spinning (MBS) for food packaging has continuously increased due to their advantages of biocompatibility, biodegradability, and safety. However, the poor spinnability, undesirable water barrier capacity, and loss of antibacterial and antioxidant properties of biopolymer-based nanofibers strictly restrict their real-world applications. In this work, carvacrol (CV) incorporated konjac glucomannan (KGM)/polylactic acid (PLA) nanofibrous films (KP-CV) were produced by MBS. The FTIR spectra and XRD analysis revealed the hydrogen bonding interactions among CV, PLA, and KGM, thus significantly improving the TS of KP-CV nanofibrous films from 0.23 to 1.27 MPa with increased content of CV from 0 % to 5 %. Besides, KP-CV nanofibrous films showed improved thermal stability, excellent hydrophobicity (WCA: 128.19 degrees , WVP: 1.02 g mm/m 2 h kPa), and sustained release of CV combined with good antioxidant activities (DPPH radical scavenging activity: 77.51 +/- 1.57 %), and antibacterial properties against S. aureus (inhibition zone: 26.33 mm) and E. coli (inhibition zone: 22.67 mm). Therefore, as prepared KPCV nanofibrous films can be potentially applied as packaging materials for the extended shelf life of cherry tomatoes.
Keyword ：
Carvacrol Carvacrol Konjac glucomannan Konjac glucomannan Microfluidic blow spinning Microfluidic blow spinning Packaging film Packaging film Polylactic acid Polylactic acid
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| GB/T 7714 | Zhou, Lizhen , Zhang, Di , Bu, Nitong et al. Robust construction of konjac glucomannan/polylactic acid nanofibrous films incorporated with carvacrol via microfluidic blow spinning for food packaging [J]. | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES , 2024 , 266 . |
| MLA | Zhou, Lizhen et al. "Robust construction of konjac glucomannan/polylactic acid nanofibrous films incorporated with carvacrol via microfluidic blow spinning for food packaging" . | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES 266 (2024) . |
| APA | Zhou, Lizhen , Zhang, Di , Bu, Nitong , Huang, Liying , Lin, Huanglong , Liu, Wei et al. Robust construction of konjac glucomannan/polylactic acid nanofibrous films incorporated with carvacrol via microfluidic blow spinning for food packaging . | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES , 2024 , 266 . |
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| GB/T 7714 | Wang, Lin , Du, Yu , Yuan, Yi et al. Mussel-inspired fabrication of konjac glucomannan/ microcrystalline cellulose intelligent hydrogel with pH-responsive sustained release behavior (vol 113, pg 285, 2018) [J]. | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES , 2024 , 278 . |
| MLA | Wang, Lin et al. "Mussel-inspired fabrication of konjac glucomannan/ microcrystalline cellulose intelligent hydrogel with pH-responsive sustained release behavior (vol 113, pg 285, 2018)" . | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES 278 (2024) . |
| APA | Wang, Lin , Du, Yu , Yuan, Yi , Mu, Ruo-Jun , Gong, Jingni , Ni, Yongsheng et al. Mussel-inspired fabrication of konjac glucomannan/ microcrystalline cellulose intelligent hydrogel with pH-responsive sustained release behavior (vol 113, pg 285, 2018) . | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES , 2024 , 278 . |
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