Using pea protein isolate (PPI) and pullulan (PUL) as raw materials and allicin (AC) as an antibacterial substance, nanofiber materials were prepared by electrospinning technology. The influence of allicin concentration on the structural and morphological characteristics, diameter distribution and antibacterial effects of nanofibers were investigated. Fourier transform infrared spectroscopy (FTIR) indicated that allicin was wrapped in the composite nanofibers. Scanning electron microscopy (SEM) showed that spherical structures of different sizes appeared around the nanofibers due to the addition of allicin. The size of the spherical structures increased (P < 0.05) with an increase in allicin concentration, while the nanofiber diameter gradually decreased (P < 0.05). With increasing allicin concentration up to 15%, the elastic modulus and tensile strength of the composite nanofibers gradually increased (P < 0.05), and the elongation at break gradually decreased (P < 0.05). Additionally, the composite nanofibers with more than 10% allicin exhibited an obvious bacteriostatic effect, and it was strongest at allicin concentrations of 15% and 20%, with inhibition zone diameters of 16.5 and 12.8 mm against E. coli and S. aureus, respectively. This research will provide data support and a theoretical basis for the development and application of new green food packaging nanomaterials.

As people’s consumption levels and health awareness have risen, the consumer demand for functional foods is steadily increasing. Medium-chain fatty acids (MCFAs), an important class of dietary fatty acids, have been regarded as high-value functional foods due to their unique transportation system and the fact that they can be metabolized rapidly in the body while producing high energy. Beginning with an overview of the types and structures of MCFAs, this paper goes on to elaborate the metabolic pathway of MCFAs in the human body and then summarize recent research on MCFAs in the adjuvant treatment of different diseases. This article focuses on the positive role of MCFAs in the adjuvant treatment of Alzheimer’s disease, epilepsy, cancer, diabetes, obesity, and other diseases, and expounds their action mechanism. Finally, an outlook on the future development of MCFAs is given. Overall, this review provides a theoretical basis for promoting the application of MCFAs in the fields of food and medicine.