In order to improve the quality of vacuum freeze-dried Lonicera edulis powder, five freeze-dried L. edulis powders were prepared using different cryoprotectants, namely, maltodextrin and its binary mixtures with sodium carboxymethyl cellulose, sodium alginate, gum arabic, and β-cyclodextrin. Based on the color, yield and anthocyanin content of freezedried L. edulis powder, the optimal addition levels of carboxymethyl sodium cellulose, sodium alginate, gum arabic and β-cyclodextrin were determined to be 2.5%, 1.5%, 2%, and 1%, respectively. The anthocyanin content of freeze-dried L. edulis powder with 2% gum arabic was the highest, (18.09 ± 0.98) mg/g, and it had the strongest ability to scavenge 2,2'-azinobis(3-ethylberizothiazoline-6-sulfonic acid) (ABTS) radical cation, (93.04 ± 0.30)%. Freeze-dried L. edulis powder with 1% β-cyclodextrin added had the highest contents of total polyphenols and total flavonoids. Compared with the single protective agent, L. edulis powders with the mixed protective agents showed a rounder and smoother spherical shape under a scanning electron microscope (SEM). The anthocyanins in L. edulis powder were more stable to gastric digestion than to intestinal digestion. As the in vitro digestion proceeded, the anthocyanin content showed a downward trend, and the retention rate of anthocyanins in L. edulis powder with the mixed protective agents was higher than that in L. edulis powder with malt alone. The retention rate of anthocyanins in the maltodextrin/sodium carboxymethylcellulose (D1) and maltodextrin/gum arabic (D3) groups was higher.

Soybean protein film has good mechanical properties and is an environment-friendly edible packaging material. However, its antibacterial and antioxidant properties are poor, which limits its application to perishable food packaging. In this study, composite films were prepared from soy protein isolate (SPI) as the film-forming substrate with different amounts of an enzymatic hydrolysate of eggshell membrane (ESM) added, and their physical and functional properties were investigated such as mechanical, barrier and optical properties, contact angle, free radical scavenging capacity and antibacterial zone diameter. Fourier transform infrared (FTIR) spectroscopy, X-ray diffraction (XRD) and scanning electron microscopy (SEM) were used to characterize their structures. Finally, we discussed the effect and mechanism of ESM hydrolysate concentration on the structure and properties of composite films. The results showed that the thickness, tensile strength, elongation at break and contact angle of the composite film with 4 g/100 g enzymatic hydrolysate increased by 115.38%, 100.78%, 57.87% and 110.42% respectively compared with pure SPI film, and the water vapor permeability (WVP) and oxygen permeability (OP) decreased by 63.54% and 84.07%, respectively. The antioxidant and antibacterial properties of composite films increased with increasing hydrolysate concentration, and the surface exhibited a dense network structure, due to the formation of intermolecular hydrogen bonds, and good compatibility between SPI and ESM hydrolysate. The results of this study will provide a theoretical basis and technical support for designing active packaging for perishable foods and comprehensive utilization of egg by-products.

Raw and cooked berries and juice of Lonicera edulis were used as raw materials to prepare fruit wines in order to explore the effects of each of the three fermentation processes on the ethanol content, active ingredients, in vitro antioxidant activity and aroma components of L. edulis wine as a function of fermentation time. The results showed that the ethanol content of the three wines increased first and then became stable. At the end of fermentation, the contents ethanol, anthocyanins and total phenols in the wine made from cooked berries were the highest, (12.29 ± 0.08)%, (830.17 ± 8.65) mg/L, and (2.41 ± 0.03) g/L, and it showed the strongest capacity to scavenge 1,1-diphenyl-2-picrylhydrazyl (DPPH), (14.25 ± 0.14) mmol/L, and superoxide anion (O₂^-), (8.93 ± 1.37) mmol/L. The highest falvonoid content of (470.50 ± 6.15) mg/L and strongest hydroxyl radical-scavenging capacity of (40.43 ± 3.33) mmol/L were observed for the wine made from fresh berries. Different fermentation processes showed great impacts on the aroma components of L. edulis wine. The main aroma components of the wines made from fresh and cooked berries were esters, with relative contents of esters of 60.23% and 85.31%, respectively. The relative contents of terpenes and esters as the major aroma components in the wine made from juice were 11.50% and 61.96%, respectively. After fermentation, the contents of alcohols and acids in cooked berries decreased, while the content of esters increased significantly, which changed the aroma structure of L. edulis wine, accelerated its ripening, and produced unique aromatic substances such as isoamyl laurate, ethyl myristic acid, and isoamyl caproate. Fermentation using cooked L. edulis berries as raw material is not only beneficial to improve the contents of functional components and antioxidant capacity in vitro, but also can enhance the comprehensive quality of the wine by endowing it with more intense aroma.

To improve the solubility, stability and bioactivity of rice bran protein (RBP) and its hydrolysates and to enhance their utilization as biological carriers, this study prepared binary nanoparticles composed of rice bran protein hydrolysates and gum arabic (GA) by taking advantage of the interaction between proteins and polysaccharides. Trypsin hydrolysate (R-t) and alkaline protease hydrolysate (R-a) of RBP were prepared and their physicochemical and structural properties were determined. Subsequently, each hydrolysate was combined with GA to prepare binary nanoparticles, which were characterized using intermolecular interaction analysis, transmission electron microscopy (TEM), X-ray diffraction (XRD), and Fourier transform infrared (FTIR) spectroscopy. The results showed that the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging capacity of R-t and R-a were (72.82 ± 1.95)% and (66.83 ± 2.34)%, respectively, which were significantly higher than that of RBP. R-t-G nanoparticles with good stability were obtained at pH 1.4, R-t/GA ratio of 1:1 (m/m), and total polymer concentration of 4 mg/mL. R-a-G nanoparticles with good stability were obtained at pH 1.4, R-a/GA ratio of 1:2.5 (m/m), and total polymer concentration of 4 mg/mL. Electrostatic interaction played a significant role in the binding of R-t and R-a to GA, thereby stabilizing the structure of nanoparticles, and R-t-G exhibited a more stable system compared with R-a-G, with superior dispersion, thermal stability and a stronger crystal structure.