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学者姓名：庞杰
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Abstract ：
Algal odors pose significant challenges to the sensory quality of food products, often affecting consumer acceptance and product marketability. Despite advancements in food engineering, research focused on effective odor control in algal-based functional foods remains limited. This study utilizes machine learning to analyze the molecular structures of algal-derived odor compounds, aiming to enhance sensory quality through targeted processing methods. Molecular descriptors were extracted using RDKit from compounds in the OlfactionBase and PubChem databases, followed by visualization with t-distributed stochastic neighbor embedding (t-SNE), revealing distinct clustering patterns for specific odor profiles. Six machine learning algorithms, including Gaussian Naive Bayes, Random Forest, Support Vector Machine, k-Nearest Neighbors, Stochastic Gradient Descent, and Gradient Boosting Decision Trees, were evaluated for classification accuracy. Initially, a binary classification model was constructed to differentiate between "Ammonia-like" and "Rancid" odors. To further enhance model generalizability, an additional odor class ("Other") was incorporated to reflect non-typical or mixed odor profiles, resulting in a multiclass classification task. Feature selection and dimensionality reduction were conducted using RFECV and PCA, respectively, followed by model training and validation. In the binary classification task, the k-Nearest Neighbors model demonstrated superior performance, achieving accuracies of 94.25 % and 93.11 % in 3-fold and 5-fold cross-validation, respectively. In multi-classification tasks, Stochastic Gradient Descent achieves the best results. This computational approach offers a novel framework for odor mitigation, aiding the development of engineered solutions that improve the sensory characteristics of algal-derived foods. Future research should focus on integrating machine learning models with physical, chemical, and biological odor-control methods for more comprehensive strategies in food engineering.
Keyword ：
Algal odor control Algal odor control Food engineering Food engineering Molecular structure analysis Molecular structure analysis Neural networks Neural networks Sensory quality enhancement Sensory quality enhancement
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| GB/T 7714 | Sun, Yilan , Zhang, Qinhua , Lin, Hongkun et al. Engineering odor control in algal foods: Machine learning for quality enhancement [J]. | JOURNAL OF FOOD ENGINEERING , 2026 , 402 . |
| MLA | Sun, Yilan et al. "Engineering odor control in algal foods: Machine learning for quality enhancement" . | JOURNAL OF FOOD ENGINEERING 402 (2026) . |
| APA | Sun, Yilan , Zhang, Qinhua , Lin, Hongkun , Lu, Juehan , Zhang, Huiyue , Su, Che et al. Engineering odor control in algal foods: Machine learning for quality enhancement . | JOURNAL OF FOOD ENGINEERING , 2026 , 402 . |
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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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Postharvest quality deterioration in fresh fruits due to accelerated physiological metabolism severely constrains industrial development, driving demand for eco-friendly, high-performance active packaging. This study encapsulated apigenin (API) within gamma-cyclodextrin metal-organic framework (gamma-CD-MOF) to construct an API@CD-MOF nanocomposite system. This complex was incorporated into dual-network films of konjac glucomannan (KGM) and chitosan (CS) to fabricate API@CD-MOF/KGM/CS composite films to enhance their applicability in active food packaging. Characterization results demonstrated that API@CD-MOF significantly improved the films' mechanical properties, water barrier performance, antioxidant activity (ABTS: 80.36 f 0.36 %; DPPH: 72.74 f 0.81 %), and antibacterial efficacy (E. coli: 89.12 f 2.05 %; S. aureus: 92.77 f 2.29 %; C. albicans: 96.34 f 0.92 %). In blackberry preservation trials, the films effectively inhibited postharvest decay, reduced mass loss, mitigated firmness decline, and extended shelf life. These findings indicate that the developed API@CD-MOF/KGM/CS films exhibit promising potential as effective active food packaging materials.
Keyword ：
Apigenin Apigenin Blackberry Blackberry Chitosan Chitosan gamma-Cyclodextrin metal-organic framework gamma-Cyclodextrin metal-organic framework Konjac glucomannan Konjac glucomannan
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| GB/T 7714 | Hong, Wanxin , Wang, Zhijiang , Zhang, Qinhua et al. Construction of konjac glucomannan-based packaging films loaded with API@CD-MOF for blackberry preservation [J]. | COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS , 2026 , 729 . |
| MLA | Hong, Wanxin et al. "Construction of konjac glucomannan-based packaging films loaded with API@CD-MOF for blackberry preservation" . | COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS 729 (2026) . |
| APA | Hong, Wanxin , Wang, Zhijiang , Zhang, Qinhua , Lei, Xin , Zhang, Huiyue , Wang, Jinfeng et al. Construction of konjac glucomannan-based packaging films loaded with API@CD-MOF for blackberry preservation . | COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS , 2026 , 729 . |
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Strategies to overcome the limitations of konjac glucomannan (KGM) films, including their poor mechanical properties, low water resistance, and limited bioactivity, are being developed. In this study, fucoidan-chitosan nanoparticles encapsulating tea polyphenols (TP-FCNPs) were prepared using an electrostatic self-assembly method. Subsequently, a novel bio-nanocomposite film was prepared by incorporating TP-FCNPs as fillers into a KGM-based membrane. The microstructural, physical, and biological properties of the nanocomposite films were evaluated. Scanning electron microscopy (SEM) observations showed that in the KGM/TP-FCNPs containing 1-7% TP-FCNPs, the TP-FCNPs were uniformly distributed throughout the KGM film matrix. The highest tensile strength of KGM/TP-FCNPs films was 33.05 +/- 1.57 MPa, which was 404.53% that of pure KGM film. Incorporating TP-FCNPs also significantly enhanced the UV absorption ability and antimicrobial and antioxidant activities of the bio-nanocomposite films, while reducing their transmittance. In addition, KGM/TP-FCNPs used as packaging effectively reduced fruit mass loss and firmness loss, inhibited microbial growth, and significantly prolonged fruit shelf-life on day 21 of the cherry tomato (Lycopersicon esculentum var. cerasiforme A. Gray) packaging trial. In conclusion, the KGM/TP-FCNPs bio-nanocomposite films exhibit satisfactory properties, and thus, show potential for applications in fruit preservation.
Keyword ：
Bio-nanocomposite film Bio-nanocomposite film Cherry tomato Cherry tomato Fruit preservation Fruit preservation Konjac glucomannan Konjac glucomannan nanoparticles nanoparticles Tea polyphenols-loaded fucoidan/chitosan Tea polyphenols-loaded fucoidan/chitosan
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| GB/T 7714 | Tang, Junjie , Huang, Chen , Liu, Wanjing et al. Preparation and characterization of a konjac glucomannan-based bio-nanocomposite film and its application in cherry tomato preservation [J]. | FOOD HYDROCOLLOIDS , 2025 , 159 . |
| MLA | Tang, Junjie et al. "Preparation and characterization of a konjac glucomannan-based bio-nanocomposite film and its application in cherry tomato preservation" . | FOOD HYDROCOLLOIDS 159 (2025) . |
| APA | Tang, Junjie , Huang, Chen , Liu, Wanjing , Zeng, Xinxin , Zhang, Jianxi , Liu, Wenhao et al. Preparation and characterization of a konjac glucomannan-based bio-nanocomposite film and its application in cherry tomato preservation . | FOOD HYDROCOLLOIDS , 2025 , 159 . |
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The use of polyphenol compounds are often limited because of their low water solubility. To enhance the application of bioactive polyphenol compounds, polysaccharide-based hydrogel beads can be used as effective carriers for improved incorporation and controlled delivery. Herein, calcium alginate hydrogel beads (Cbs) encapsulating fucoxanthin (FX)-loaded chitosan/fucoidan nanoparticles (FX-FCNPs) were developed to protect the bioaccessibility of FX in the gastrointestinal tract and improve its edible efficiency. FX-FCNPs formulated with specific concentrations of FX-loaded FCNPs that exhibited optimal performance were then integrated into alginate hydrogel beads via Ca2+ crosslinking. The successful encapsulation of FX by FX-FCNPs-Cbs was confirmed through structural characterization, which assessed the size, mechanical properties, and micromorphology. X-ray diffraction analysis revealed that the physical state of FX changed from crystalline to amorphous form after encapsulation. Antioxidant capacity assays demonstrated that FX-FCNPs-Cbs effectively eliminated >60% of DPPH free radicals. The effects of sodium alginate concentration and pH on the swelling properties of the FX-FCNPs-Cbs were investigated. This result demonstrates that the prepared FX-FCNPs-Cbs were pH sensitive. In vitro simulated digestion studies revealed that FX-FCNPs-Cbs at a concentration of 2.0% exhibited a low release rate of <3.78% in simulated gastric fluid, whereas the release rate exceeded 99% in simulated intestinal fluid. In terms of drug release kinetics, the first-order model was most effective in explaining the release of FX from FX-FCNPs-Cbs. These results indicate that the calcium alginate hydrogel system, in conjunction with FCNPs, serves as an optimal carrier for delivering hydrophobic bioactive compounds, such as FX, within functional food systems.
Keyword ：
Ca-alginate hydrogel beads Ca-alginate hydrogel beads Delivery system Delivery system Fucoxanthin Fucoxanthin Self-assembled Self-assembled
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| GB/T 7714 | Zhang, Jianxi , Tang, Junjie , Shi, Si et al. Preparation and characterization of pH-sensitive calcium alginate hydrogel beads as delivery carriers for the controlled release of fucoxanthin [J]. | FOOD HYDROCOLLOIDS , 2025 , 163 . |
| MLA | Zhang, Jianxi et al. "Preparation and characterization of pH-sensitive calcium alginate hydrogel beads as delivery carriers for the controlled release of fucoxanthin" . | FOOD HYDROCOLLOIDS 163 (2025) . |
| APA | Zhang, Jianxi , Tang, Junjie , Shi, Si , He, Jiaxin , Liu, Wenhao , Li, Yuanzhao et al. Preparation and characterization of pH-sensitive calcium alginate hydrogel beads as delivery carriers for the controlled release of fucoxanthin . | FOOD HYDROCOLLOIDS , 2025 , 163 . |
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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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With increasing global environmental awareness and concerns about food safety, biodegradable active packaging has garnered widespread attention. In this study, the stability and bioactivity of tea polyphenol (TP) were enhanced through the preparation of TP-ferric nanoparticles (TP-Fe NPs) using metal-polyphenol ion coordination. Moreover, the introduction of Fe ions can further enhance the antibacterial effects of TP-Fe NPs. Using the hydrogen bonding between konjac glucomannan (KGM) and zein to enhance the hydrophobicity and mechanical properties of the film. By employing KGM and zein as the matrix, we incorporated TP-Fe NPs as active fillers to create multifunctional active packaging films. This study aimed to meet the needs of food safety and sustainable development goals. The resulting film exhibited excellent water resistance (water contact angle: 117.73(degrees)), mechanical strength (tensile strength: 21.82 MPa, elongation at break: 94.30 %), ultraviolet-shielding ability (>99 %), biodegradability (5 days in soil), and antioxidant (>85 %) and antibacterial (>99 %) properties. Moreover, the film significantly reduced strawberry decay and extended its shelf life by 10 days. These findings provide new insights into the application of nanomaterials in active packaging, highlighting their potential and advantages in food preservation.
Keyword ：
Konjac glucomannan Konjac glucomannan Strawberry preservation Strawberry preservation Tea polyphenol-ferric nanoparticles Tea polyphenol-ferric nanoparticles Zein Zein
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| GB/T 7714 | Wu, Zhenzhen , Wang, Lin , Hu, Zhiwen et al. Konjac glucomannan/zein active film loaded with tea polyphenol-ferric nanoparticles for strawberry preservation [J]. | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES , 2025 , 299 . |
| MLA | Wu, Zhenzhen et al. "Konjac glucomannan/zein active film loaded with tea polyphenol-ferric nanoparticles for strawberry preservation" . | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES 299 (2025) . |
| APA | Wu, Zhenzhen , Wang, Lin , Hu, Zhiwen , Guan, Xiuqing , Chen, Yibin , Xu, Mingming et al. Konjac glucomannan/zein active film loaded with tea polyphenol-ferric nanoparticles for strawberry preservation . | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES , 2025 , 299 . |
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The aim of this study was to utilize pH-responsive hydrogel skin scaffolds to achieve the sustained release of bioactive compounds (BCs) to promote wound healing. ZIF-8@flavanone nanoparticles were successfully synthesized through microfluidic channels and integrated into a hydrogel scaffold consisting of carrageenan (KC) and konjac glucomannan (KGM) to create a pH-responsive composite hydrogel scaffold. The unique pore structure of ZIF-8 efficiently loaded the active material, and the coordination bonds were disrupted in a slightly acidic environment, allowing the release of flavonoids. The natural macromolecular polysaccharides KC and KGM have good biocompatibility, and as a moist but not wet hydrogel scaffold substrate, they more closely resemble the growth environment of cells and are more favorable for wound healing. The hydrogel scaffolds developed in this study had a tensile strength of 1.15 MPa, an elongation at break of 320 %, good biocompatibility, a relative cell viability of 99.6 %, relative antimicrobial rate of 96.3 % (E. coli) and 95.8 % (S. aureus), respectively, and a release rate of 43.3 % at a pH of 5.0, and a wound closure rate at 15 d of 90.5 %, contributing to the improvement of wound healing performance and providing new possibilities for customized antimicrobial wound dressings.
Keyword ：
Carrageenan Carrageenan Konjac glucomannan Konjac glucomannan pH-responsive release pH-responsive release Skin scaffolds Skin scaffolds Wound healing Wound healing ZIF-8 ZIF-8
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| GB/T 7714 | Xu, Xiaowei , Yong, Jie , Wang, Lin et al. Design and fabrication of pH-responsive skin scaffolds based on carrageenan and konjac glucomannan for accelerated wound healing [J]. | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES , 2025 , 304 . |
| MLA | Xu, Xiaowei et al. "Design and fabrication of pH-responsive skin scaffolds based on carrageenan and konjac glucomannan for accelerated wound healing" . | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES 304 (2025) . |
| APA | Xu, Xiaowei , Yong, Jie , Wang, Lin , Chen, Su , Pang, Jie . Design and fabrication of pH-responsive skin scaffolds based on carrageenan and konjac glucomannan for accelerated wound healing . | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES , 2025 , 304 . |
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Soybean protein isolates (SPIs) have been widely studied because of their excellent gel-forming properties. However, their unstable gel structures and poor strength limit their applications in the food industry. To address this, konjac glucomannan (KGM) and oxidized chitin nanocrystals (O-ChNCs) were introduced into SPI-based hydrogels to enhance their mechanical properties. The present study investigated the effects of incorporating KGM and O-ChNCs on the physical properties and microstructure of SPI hydrogels, as well as the possible underlying mechanisms. The rheological behavior test of the solution demonstrated that the viscoelastic properties of the sol were enhanced upon incorporating O-ChNCs and KGM. Scanning electron microscopy showed highly compact and uniformly distributed SPI hydrogels with the addition of O-ChNCs and KGM. Gel strength and textural property tests showed that the gel strength and gel hardness of SPI hydrogels with the addition of O-ChNCs and KGM were 102.57 +/- 1.91 g/cm2 and 545.29 +/- 6.84 g. O-ChNCs effectively filled the SPI hydrogel network, while KGM enhanced physical entanglement between SPI molecular chains and formed intermolecular hydrogen bonds. Therefore, this study provides an important basis for the introduction of SPI-based hydrogels in the biomedical and food industries.
Keyword ：
composite hydrogels composite hydrogels mechanical properties mechanical properties oxidized chitin nanocrystal oxidized chitin nanocrystal protein-polysaccharide interaction protein-polysaccharide interaction rheological characteristics rheological characteristics
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| GB/T 7714 | Zhao, Jianbo , Li, Danjie , Deng, Ronghua et al. Effects of Konjac Glucomannan and Chitin Nanowhiskers on Structural and Physical Properties of Soy Protein Isolate Composite Hydrogels [J]. | FOODS , 2025 , 14 (5) . |
| MLA | Zhao, Jianbo et al. "Effects of Konjac Glucomannan and Chitin Nanowhiskers on Structural and Physical Properties of Soy Protein Isolate Composite Hydrogels" . | FOODS 14 . 5 (2025) . |
| APA | Zhao, Jianbo , Li, Danjie , Deng, Ronghua , Pang, Jie , Tong, Cailing , Wu, Chunhua . Effects of Konjac Glucomannan and Chitin Nanowhiskers on Structural and Physical Properties of Soy Protein Isolate Composite Hydrogels . | FOODS , 2025 , 14 (5) . |
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Globally, it is estimated that about one third of the food destined for human consumption is wasted each year, a total of about 1.3 billion tons. This staggering amount of food waste is a serious problem in the food supply chain. However, the development and use of smart-responsive packaging materials has the potential to reduce food waste and extend shelf life. For example, some novel materials such as composite films with photocatalytic properties have been developed for fruit packaging, which can preserve strawberries for an extended period. However, existing smart packaging materials still face challenges in providing efficient, flexible and timely response. Furthermore, health threats from current packaging systems are a concern. For instance, residual chemicals from processing techniques and the excessive release of active molecules, such as some nanomaterials used in packaging, can threaten human health. Therefore, further development and optimization of smart packaging materials that can timely respond to changes in the storage micro-environment are crucial for food preservation. This article provides an overview of the latest advances in smart responsive packaging that employ multiple stimulus responses, summarizing the response mechanisms and application advances of temperature, humidity, gas, pH, and light smart responsive packaging. In addition, the article consider the challenges to further developing smart responsive packaging systems and suggests possible solutions. Responding to actual production needs, new approaches, such as material safety assessment and improved response sensitivity, can be considered in combination with artificial intelligence techniques to better design applicable smart packaging systems. These developments are important for reducing food waste, improving food shelf life, and ensuring consumer safety.
Keyword ：
Food packaging Food packaging Food preservation Food preservation Intelligent response Intelligent response Response mechanisms Response mechanisms
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| GB/T 7714 | Xu, Xiaowei , Chen, Hanbin , Wang, Qin et al. Research progress and future trends in smart response packaging for food preservation [J]. | JOURNAL OF STORED PRODUCTS RESEARCH , 2025 , 112 . |
| MLA | Xu, Xiaowei et al. "Research progress and future trends in smart response packaging for food preservation" . | JOURNAL OF STORED PRODUCTS RESEARCH 112 (2025) . |
| APA | Xu, Xiaowei , Chen, Hanbin , Wang, Qin , Su, Che , Sun, Yilan , Qiu, Chao et al. Research progress and future trends in smart response packaging for food preservation . | JOURNAL OF STORED PRODUCTS RESEARCH , 2025 , 112 . |
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