Green electrospinning for the production of freshness-indicating labels, employing entirely natural biopolymers and pigments, holds significance in the development of intelligent food packaging. This study aimed to prepare zein (Z) fibrous film (FF) incorporated with varying concentrations of anthocyanin (A; 0-0.5 %) through green electrospinning. Furthermore, we evaluated their structural characteristics, functional properties, and color responsiveness to ammonia. With an increase in A concentration from 0 % to 0.5 %, the average thickness and fiber diameter of the electrospun Z-FF increased from 68.6 μm to 102.0 μm and from 582.1 nm to 690.7 nm, respectively. At A concentration of 0.2 %, the A content and loading efficiency of electrospun ZA-FF exhibited the most optimal values (6.8 mg/g and 39.4 %). Surface hydrophobicity, thermodynamic properties, and mechanical characteristics of ZA-FF were significantly improved, attributable to changes in their secondary and crystal structures from the interaction of Z and A. In the ammonia color-responsiveness test, an obvious color change with ΔE values of 13.1 and 20.0 was observed for Z-FF incorporated with A at concentrations of 0.2 % and 0.5 %, respectively. This study provides novel insights into the development of Z-based freshness-indicating labels via green electrospinning for intelligent food packaging, especially in livestock and marine products.

The purpose of this study is to investigate the effects of starch extraction methods (alkali, wet-milling, and enzymatic) on the multi-scale structures and functional properties of quinoa starch. When the enzymatic method was compared with alkali and wet-milling, it showed higher protein content (2.4%), larger mean size of aggregated granules (44.1 μm), higher relative crystallinity (29.0%), scattering intensity (17.8 α.u.), absorbance ratio of 1047/1022 (0.9), single and double helical content (8.2% and 23.1%), FWHM ratio (1.5), and average molecular weight and radius of gyration (1.58 × 10⁷ g/mol and 106.8 nm), respectively. Similarly, quinoa starch by enzymatic extraction had a higher onset (82.1 °C), peak (83.8 °C), and conclusion (86.3 °C) temperatures, as well as an enthalpy change (6.8 J/g). It further showed maximum hardness (238.8 N), gumminess (105.6 N), chewiness (80.2 N), SDS content (7.5% of raw and 4.8% of cooked), and RS content (15.4% of raw and 13.9% of cooked), whereas it contained minimum RDS content (77.1% of raw and 81.9% of cooked). The results suggest that extraction of starch by the enzymatic method could be a viable approach to retain the native structure of starch and may eventually improve the glycemic response.

Fresh wet rice noodles (FWRNs) are a popular staple food in southern China. The quality of rice varieties results in the inconsistent quality of FWRNs. However, evaluation of rice adaptability for the production of FWRNs is not comprehensive due to the absence of unified screening standards. In this study, twelve rice varieties in southern China were selected to analyze the correlations between rice’s physicochemical properties and the quality characteristics of FWRNs. Results showed that KIM, GC, and IZG rice exhibited a high chalky grain rate and low gel consistency, while the related starches had a high amylose content, high setback value, and low short-range order. Their noodles achieved high total sensory scores and exhibited high levels of sensory and textural qualities. Correlation analysis revealed that the chalky grain rate, chalkiness degree, protein and fat contents, and amylose content were significantly and positively correlated with the hardness, elasticity, chewiness, and total sensory score of FWRNs. Therefore, based on the structural parameters of KIM and GC rice, amylose content between 26–28% and gel consistency between 33–36 mm would be the key factors for raw rice to make high-quality FWRNs. These results offer theoretical guidance for rice selection in the industrial-scale production of FWRNs.