This study investigates the enhancement of gelatin (GEL) films using hydroxypropyl methylcellulose (HPMC) and carboxymethyl cellulose (CMC) for edible film packaging applications. Although GEL is biocompatible and cost-effective, its limited mechanical strength presents significant challenges for practical applications. The findings indicate that CMC effectively increases tensile strength (TS), while HPMC improves elongation at break (EAB) and hydrophilicity. Notably, the composite modification with HPMC and CMC proves to be more effective than individual modifications. The optimal HPMC/CMC ratio of 3:7 resulted in blend films that exhibited the highest TS and lowest water vapor permeability (WVP). Fourier transform infrared (FTIR) analysis revealed enhanced hydrogen bonding between the polymers, while scanning electron microscopy (SEM) and thermogravimetric analysis (TGA) confirmed a more uniform structure with improved thermal stability in the blend films. These results suggest that optimizing the HPMC/CMC ratio in gelatin-based films can significantly enhance their mechanical, barrier, and thermal properties, providing new possibilities for their application as food packaging materials.

In this study, the effects of ultrasonic and steam-cooking treatments on the physicochemical and emulsifying properties of bamboo shoots protein (BSP) were investigated. The particle size and the polydispersity index (PDI) of U-BSP (ultrasonic-BSP) both decreased. Fourier transform infrared spectroscopy (FTIR) showed that the secondary structure of U-BSP was more loose. Furthermore, X-ray diffraction (XRD) and thermogravimetric (TGA) analysis suggested that crystallinity amd thermal stability of U-BSP both deceased. The water and oil holding capacity (WHC/OHC) of U-BSP increased, while steam-cooking treatment had the reverse effect. We also investigated the effects of ultrasonic and steam-cooking treatments on BSP-stabilized emulsions. The viscosity of emulsion stabilized by U-BSP increased and the distribution of emulsion droplets was more uniform and smaller. The results showed that ultrasonic treatment significantly improved the stability of BSP-stabilized emulsions, while steam-cooking treatment had a significant negative impact on the stability of BSP-stabilized emulsions. The work indicated ultrasonication is an effective treatment to improve the emulsifying properties of BSP.

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.

Lentinus edodes stipe is an under-utilised processing by-product that holds potential as a natural umami source. This study systematically compared nine enzymatic hydrolysis combinations, including single proteases, cellulase, and double enzyme systems comprising both protease–protease and protease–cellulase mixtures, to optimise the release of taste-active and volatile flavor compounds from the stipes. The Flavourzyme-only hydrolysate achieved the highest degree of hydrolysis (50.38%), the richest 5′-nucleotides (5.46 mg/g), free amino acids (59.06 mg/g) and volatile compounds (150.23 μg/kg), and an equivalent umami concentration of 288 g monosodium glutamate equivalent per 100 g matter. It also delivered the strongest umami taste and the lowest bitterness in sensory evaluation. The double-enzyme systems consistently underperformed due to competitive substrate binding, suboptimal pH for companion enzymes, and potential mutual protease digestion. Among the volatile compounds, 1,2,4-trithiolane and cedrol were identified as key aroma differentiators by multivariate analysis. These findings demonstrate that Flavourzyme alone constitutes the optimal enzymatic system for producing clean-tasting, umami-rich condiments from L. edodes stipes and caution against indiscriminate enzyme blending without prior compatibility assessment. The optimized hydrolysis process provides a scalable route for the industrial valorisation of mushroom processing by-products.

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.