Amomum villosum Lour. (A. villosum), a comestible medicinal plant, has been traditionally used in China to treat diarrhea, stomach fullness, and abdominal distension. Polysaccharide, the main chemical component of A. villosum, has been shown to possess potential antioxidant and glycosidase inhibitory activities; however, whether it has anticolitis activity is unknown. The aim of this research was to evaluate the anticolitis effects of A. villosum polysaccharide (AVLP) in BALB/c mice. The results showed that AVLP administration significantly reversed body weight loss, colon shortening and colon weight gain and decreased the levels of proinflammatory cytokines and chemokines in colitis mice (p < 0.05). AVLP administration also maintained intestinal barrier function by the upregulation of ZO-1 protein expression (p < 0.05). In addition, high-throughput sequencing analysis showed that AVLP possessed a great regulatory effect on the growth of Adlercreutzia, Clostridium, Streptococcus, Parabacteroides, Helicobacter, Odoribacter, and Alistipes (p < 0.05, LDA score > 2). The correlation analysis revealed that the protective effects against colitis of AVLP were highly correlated with intestinal bacterium regulation. These results suggest that AVLP intake could serve as a prospective nutritional strategy for inflammatory bowel diseases.

Edible films and coatings have gained prominence as sustainable, high-performance solution for food preservation, providing an environmentally friendly alternative to traditional packaging. Composed of natural biopolymers, these coatings act as protective barriers, prolonging the shelf life of fresh and minimally processed foods by minimizing moisture loss, regulating gas exchange, maintaining texture, and inhibiting microbial growth. This chapter offers a detailed overview of the science, application, and innovation related to edible films and coatings. It explores their composition, focusing on natural polymers, and functional addictive such as active compounds and enhancement ingredients. Additionally, the chapter highlights the functions and mechanisms of edible coating in preserving fruits and vegetables, emphasizing their role in extending shelf life. Additionally, various film formation and application techniques are discussed, with a focus on emerging trends such as partial coating and intelligent packaging, nano-emulsion, active ingredients, and sensor-equipped coating. While these advancements present significant benefits, challenges such as scalability, regulatory clarity, and consumer acceptability remain. The chapter concludes by discussing future perspectives, emphasizing the need for further research to optimize formulations and enhance the commercial viability of edible coatings.

In this study, a fraction-specific valorization strategy was developed to construct multifunctional sodium alginate-cinnamaldehyde edible coatings using protein (SPP), polysaccharide (SPPs), and lipid (SPL) fractions extracted from banana peel via an L9(34) orthogonal design. The work elucidates how distinct biomolecular fractions regulate coating architecture and postharvest performance in cherry tomatoes. Results demonstrated that banana peel-derived fractions fundamentally reshaped film microstructure and interfacial interactions. Polysaccharides enhanced hydrogen-bonded network density, proteins contributed to heterogeneous but functional intermolecular interactions, while lipids promoted hydrophobic domain formation and compact chain packing, yielding the most efficient barrier structure in SCL. Consequently, SCL exhibited the lowest moisture content and water vapor transmission, alongside reduced surface roughness and improved structural integrity. These molecular-level differences translated into pronounced physiological effects in fruit preservation. Compared with uncoated fruit (>30% weight loss and decay by day 15), all coatings significantly suppressed respiration, ethylene evolution, firmness loss, and juice leakage, while stabilizing TSS (>5) and TA during storage. Notably, SCL extended marketable shelf life beyond 20 days, maintained sensory scores above 8, and showed the strongest inhibition of metabolic deterioration. In parallel, coatings modulated gas exchange behavior, effectively decoupling respiration-driven substrate depletion and ethylene-mediated ripening. This work establishes a clear fraction-structure-function relationship, in which lipid-enriched assemblies predominantly govern barrier properties and preservation performance, while polysaccharides and proteins modulate network stability and bioactivity. These findings provide a mechanistic framework for upcycling banana peel waste into high-performance edible coatings and highlight fraction engineering as an effective strategy for sustainable postharvest preservation of fresh produce.