Fan Zhu

Chitosan-based films and coatings are promising biodegradable materials for active and intelligent food packaging, and incorporation of phenolic compounds or extracts can enhance their antioxidant, antimicrobial, and barrier functions. This review synthesizes recent progress on the interactions between chitosan and phenolics, emphasizing the influence of phenolic type, form, and concentration on film structure, physicochemical properties, and food preservation performance. Phenolics interact with chitosan via hydrogen bonding, covalent bonding, and hydrophobic effects, leading to variable outcomes in mechanical strength, water vapor and oxygen permeability, and biodegradability. Crude plant extracts offer cost and sustainability advantages but pose compositional uncertainties. High loading levels may cause aggregation and compromise film integrity. Future work should address detailed phenolic characterization, multicomponent matrix interactions, and standardized testing, alongside nanoencapsulation and AI-guided optimization. These strategies can accelerate the development of sustainable, high-performance packaging that is tailored to specific food applications.

Liberoid coffee ( Coffea liberica group), comprising varieties of Liberica and Excelsa coffee types, is gaining attention for its unique chemical composition and sensory potential. However, its quality remains under‐optimized due to limited understanding of genotype‐specific traits and processing responses. This review synthesizes recent findings on the proximate composition, bioactive compounds, and volatile profiles of Liberoid coffee, highlighting key differences from Arabica and Robusta. Emphasis is placed on the role of post‐harvest processing, particularly in vitro fermentation using defined microbial starters, in modulating flavor precursors, reducing alkaloids, and enhancing Maillard reaction products. Liberoid beans’ special chemical and physicochemical properties, coupled with their thick pulp and low bean yield, necessitate tailored processing strategies. Controlled fermentation offers a promising route to improve mouthfeel, reduce bitterness, and develop differentiated flavor profiles. Future research should prioritize microbial safety, fermentation optimization, and genotype‐specific processing to support the development of high‐quality Liberoid coffee with consistent sensory and functional attributes.

BACKGROUND: Chinese steamed bread (CSB) is a traditional East Asian staple. Its texture and nutrition depend on the gluten and starch content of the wheat flour that it contains. Incorporation of golden kiwifruit, which is rich in dietary fiber, vitamin C, and phenolic antioxidants, offers a novel fortification strategy. It may improve dough functionality and sensory attributes and provide nutritional benefits while utilizing kiwifruit waste. RESULTS: Increasing kiwifruit powder levels (0 – 500 g kg ⁻¹ ) significantly reduced protein and starch content, affecting the water absorption, mixing time, and rheology of dough. Incorporation of kiwifruit decreased pasting viscosities, starch gelatinization enthalpy and in vitro starch digestibility but increased phenolic content, antioxidant potential, and microbiological shelf life. Structural alterations and enzymatic activity during fermentation improved the extractability of phenolics and vitamin C, while thermal processing and storage led to degradation and reduced availability of the bioactives due to oxidation and starch retrogradation. Textural analysis revealed increased hardness and chewiness, attributed to dietary fiber and gluten network disruption, but staling rates declined. Color analysis indicated darker crumbs, aligning with sensory evaluation with lower acceptability. CONCLUSION: Kiwifruit powder fortification markedly enhanced CSB's nutritional profile and modulated dough rheology, pasting properties and thermal behavior. Although kiwifruit flour disrupted gluten network formation, leading to firmer, less elastic bread and darker crumb, it greatly prolonged freshness by slowing starch retrogradation and microbial spoilage. An incorporation level of up to 200 g kg ⁻¹ kiwifruit flour offered an optimal balance between functional benefits and consumer acceptability, supporting its application in traditional bakery products. © 2026 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Kudzu (Pueraria spp.) starch, valued for its transparency, viscosity, and stability, has broad potential in functional and instant food applications. However, its limited cold-water solubility and inconsistent functional performance across cultivars hinder wider utilization. To improve its processability and nutritional functionality, this study aimed to elucidate how the degree of gelatinization (DG)—a structural indicator of starch transformation—can be precisely controlled and used to modulate starch properties. Starches from two typical kudzu cultivars, K10 (Pueraria thomsonii) and K27 (Pueraria lobata), were subjected to hydrothermal treatment (45–95 °C) to obtain samples with defined DG levels. DG was quantitatively determined by enzymatic assay, differential scanning calorimetry (DSC), and iodine-binding analysis, enabling method cross-validation. Increasing DG enhanced iodine complexation capacity, elevated gelatinization temperatures, and reduced enthalpy change and crystallinity. K27 exhibited more pronounced physicochemical transitions at lower DG than K10, indicating cultivar-specific sensitivity. In vitro digestion revealed that hydrolysis kinetics gradually approached and eventually conformed to a first-order model as DG increased, confirming a DG-dependent shift in digestibility. These results establish DG—rather than processing temperature—as the primary factor governing kudzu starch functionality and provide a methodological basis for designing starch-based foods with tailored glycemic and textural properties.