In this study, polyvinyl alcohol (PVA) films were reinforced with lignocellulosic nanofibers (LCNFs) extracted from bamboo shoot shells using a choline chloride-based deep eutectic solvent (DES). A filler loading of 10 wt% was identified as the optimal condition for enhancing film performance. To improve interfacial compatibility between the PVA matrix and LCNFs, three surface modification treatments were applied to the nanofibers: hydrochloric acid (HCl) hydrolysis, citric acid (CA) crosslinking, and a dual modification combining both methods (HCl&CA). Among all formulations, films incorporating dual-modified LCNF at 10 wt% loading exhibited the most significant improvements. Compared to neat PVA, these composites showed a 79.2% increase in tensile strength, a 15.1% increase in elongation at break, and a 33.1% enhancement in Young’s modulus. Additionally, thermal stability and barrier properties were improved, while water swelling and solubility were reduced. Specifically, the modified films achieved a thermal residue of 9.21% and the lowest degradation rate of 10.81%/min. Water vapor transmission rate and oxygen permeability decreased by 18.8% and 18.6%, respectively, and swelling and solubility dropped to 14.26% and 3.21%. These results highlight the synergistic effect of HCl hydrolysis and CA crosslinking in promoting uniform filler dispersion and strong interfacial adhesion, offering an effective approach to valorizing bamboo shoot shell waste into high-performance, eco-friendly packaging materials.

Bamboo shoot dietary fiber (BSDF) is dominated by an insoluble fraction, which severely restricts its physicochemical performance and food application. In this study, the soluble dietary fiber (SDF) content of bamboo shoots was enhanced using three enzyme fermentation sequences: enzymatic hydrolysis followed by fermentation (EH), fermentation followed by enzymatic hydrolysis (F-EH), and integrated enzymatic hydrolysis and fermentation (IEHF). EH-F treatment resulted in the highest SDF content (17.27%). Variations in pH, biomass, enzyme activity, and short-chain fatty acids were assessed to understand the differences in the modification efficiency among the treatment sequences. Fourier transform infrared (FTIR) spectroscopy indicated that sequential enzymatic and fermentation treatments altered the chemical structure of bamboo shoot powder, consistent with the conversion of insoluble to soluble fractions. SDF from the EH-F treatment exhibited superior water-holding capacity (6.71 g/g), oil affinity (6.42 g/g), and DPPH radical scavenging rate (65.69% at 1.2 mg/mL). Moreover, SDF from the EH-F treatment achieved an 87.82% carbohydrate residue retention rate during simulated gastrointestinal digestion. These enhanced properties were associated with improved hydration properties resulting from the sequential tailoring process. This preliminary study explored the effects of different enzyme fermentation sequences on BSDF modification, providing a reference for the utilization of BSDF.

This work evaluated how ferulic acid (FA) impacted the conformational properties of whey protein isolate (WPI) and altered the environmental tolerance of oleogel/water (Og/W) emulsions formulated with Ganoderma lucidum spore oil (GLSO). Molecular dynamics simulation analyses revealed that FA interacted with α-lactalbumin via hydrogen bonding and hydrophobic interactions, whereas it bound into the hydrophobic cavity of β-lactoglobulin through a “lock-and-key” mode driven primarily by hydrophobic forces. Fourier transform infrared spectroscopy analysis verified that such non-covalent forces triggered the dissociation and structural extension of WPI, which was manifested as a significant loss of α-helix and β-sheet architectures along with a corresponding rise in random coils. FA addition increased the positive charge, mean droplet size, interfacial contact angle and antioxidant stability of WPI-FA nanoparticles when the WPI-to-FA ratio exceeded 1:2 (i.e., WPI was in excess relative to FA). The GLSO-based Og/W emulsions exhibited a weak gel structure with predominantly elastic characteristics. Furthermore, WPI-FA nanoparticles fabricated at a 2:1 ratio minimized emulsion droplet size and imparted optimal stability to the Og/W emulsions, demonstrating superior freeze–thaw and salt resistance, alongside suppressed GLSO flavor release. This work provides critical insights into tailoring protein-polyphenol interactions to stabilize GLSO-based Og/W emulsion delivery systems for food applications.