A pH responsive film for indicating food freshness includes a protein, a polysaccharide, and anthocyanin, wherein the protein and the polysaccharide form a protein/polysaccharide matrix within the film, and wherein the film is sufficient to change color in response to a change in pH of the film. Methods of making and using the film are included in the present disclosure. Food preservation systems utilizing the film are also presented.

Antimicrobial compositions comprising one or more compound components generally recognized as safe for human consumption, and related methods of use, such compositions and methods as can be employed in a wide range of agricultural, industrial, building, pharmaceutical and/or personal care products and applications.

Antimicrobial compositions comprising one or more compound components generally recognized as safe for human consumption, and related methods of use, such compositions and methods as can be employed in a wide range of agricultural, industrial, building, pharmaceutical and/or personal care products and applications.

The present invention relates to a structure composed of -cyclodextrin, a linker and a supporter, and a preparation method thereof. The cellulose-adipate--cyclodextrin structure of the present invention is effective in removing cholesterol from foods, and the use of the cellulose-adipate--cyclodextrin structure may reduce the onset of adult and chronic diseases due to excessive intake of cholesterol, thereby contributing to maintenance, recovery and promotion of health.

The present invention aims to provide a technique to effectively inhibit microorganism growth in an oral composition and the like. The present invention relates to a composition containing (A) L-ergothioneine or a salt thereof and (B) quercetin or a glycoside thereof.

Some embodiments of food preservatives, methods of preparation thereof, and methods of room-temperature preservation, in the technical field of food preservation, are disclosed. In some embodiments, the food preservative includes chitosan, Chinese prickly ash oil, and astaxanthin. In other embodiments, the food preservative includes glycerol, acetic acid, and water. In further embodiments, the glycerol, the acetic acid, and the water are at a volume ratio of 5-30:5-25:915-985, and the chitosan and the water are at a mass-volume ratio of 5-20 g:915-985 mL. In some embodiments, the Chinese prickly ash oil, the chitosan, and the astaxanthin are at a volume-mass-mass ratio of 5-30 mL:5-20 g:0.01-0.06 g.

The present invention relates to a method for improving yield, disease management and post-harvest quality of a crop, a plant or an agricultural produce using laminarin or a composition comprising laminarin. The present invention also relates to combinations of laminarin and additional agrochemically active agents, such as fungicides for improving yield, disease management and post-harvest quality of a crop, a plant or an agricultural produce.

The present invention relates to a method for improving yield, disease management and post-harvest quality of a crop, a plant or an agricultural produce using laminarin or a composition comprising laminarin. The present invention also relates to combinations of laminarin and additional agrochemically active agents, such as fungicides for improving yield, disease management and post-harvest quality of a crop, a plant or an agricultural produce.

A liquid nitrogen quick-freezing preservation method for fresh bamboo shoots. The method includes performing a coating treatment on cuts of fresh bamboo shoots, which reduces the moisture loss through the cuts, slows down the degree of lignification of the bamboo shoots, mitigates color changes at the cuts, inhibits excessively fast reproduction of microorganisms at the cuts and prevents invasion of microorganisms from the cuts, so that a decrease in nutritional value is reduced, the deterioration of the appearance quality of the bamboo shoots is mitigated, and the nutritional value and commodity value of the bamboo shoots are maintained. The method further includes an intermittent ultrasonic treatment on the fresh bamboo shoots, so that coating substances form films on the surfaces of the cuts more easily, preventing the fresh bamboo shoots from being eroded by microorganisms and preventing nutrient substances from being decomposed and utilized by the microorganisms.

A liquid nitrogen quick-freezing preservation method for fresh bamboo shoots. The method includes performing a coating treatment on cuts of fresh bamboo shoots, which reduces the moisture loss through the cuts, slows down the degree of lignification of the bamboo shoots, mitigates color changes at the cuts, inhibits excessively fast reproduction of microorganisms at the cuts and prevents invasion of microorganisms from the cuts, so that a decrease in nutritional value is reduced, the deterioration of the appearance quality of the bamboo shoots is mitigated, and the nutritional value and commodity value of the bamboo shoots are maintained. The method further includes an intermittent ultrasonic treatment on the fresh bamboo shoots, so that coating substances form films on the surfaces of the cuts more easily, preventing the fresh bamboo shoots from being eroded by microorganisms and preventing nutrient substances from being decomposed and utilized by the microorganisms.