Yali Wang

3-deoxyanthocyanidins (3-DAs) are typical flavonoids found in sorghum bran, and they have received much attention in recent years owing to their bioactivities. To further enhance the resource utilization of sorghums cultivated in China, three brewing sorghum cultivars (Liaoza-48, Liaonuo-11, and Liaonian-3) commonly used in China were selected as raw materials for the construction of an extraction technology system for 3-DAs and the clarification of their structures and bioactivities. Based on single-factor experiments and response surface analysis, the optimized system for the extraction of 3-DAs from sorghum grains was as follows: a hydrochloric acid-methanol solution (1:100, v/v) was the extraction solvent, the solid-liquid ratio was 1:20 (g/mL), the extraction time was 130 min, and the temperature was 40 °C. This extraction system was simple and feasible. High performance liquid chromatography analysis suggested that the main monomeric compounds of the extracted 3-DAs were Apigeninidin (AE) and Luteolinidin (LE). Among the three selected sorghum grains, Liaoza-48 had the highest amount of AE (329.64 μg/g) and LE (97.18 μg/g). Antioxidant experiments indicated that the 3-DAs extracted from Liaoza-48 showed higher free-radical scavenging activities for DPPH, ABTS⁺, and hydroxyl radicals than those extracted from Liaonuo-11 and Liaonian-3. These results provide basic data and technical support for the high-value and comprehensive utilization of sorghums in China.

Background: Gelatin is a renewable, biodegradable, and inexpensive food polymer. The insufficient mechanical and functional properties of gelatin-based films (GBF) restrict their commercial application in food packaging. This work proposed a facile strategy to prepare an active and robust GBF that has the potential to be used in food packaging. Methods: A strong and active GBF was prepared based on the principle of supramolecular chemistry via the incorporation of gallic acid (GA) as an active crosslinking agent and of microfibrillated cellulose (MFC) as a reinforcing agent. Results: Under the appropriate concentration (1.0 wt%), MFC was evenly dispersed in a gelatin matrix to endow the film with low surface roughness and compact structure. Compared with the GF, the tensile strength and elongation at break of the resultant film reached 6.09 MPa and 213.4%, respectively, representing the corresponding improvement of 12.8% and 27.6%. Besides, a significantly improved water vapor barrier (from 3.985 × 10⁻⁸ to 3.894 × 10⁻⁸ g·m⁻¹·Pa⁻¹·s⁻¹) and antioxidant activity (from 54.6% to 86.4% for ABTS radical scavenging activity; from 6.0% to 89.1% for DPPH radical scavenging activity) of GBFs were also observed after introducing the aromatic structure of GA and nano-/microfibrils in MFC. Moreover, the UV blocking performance and thermal stability of GGF and GGCFs were also enhanced. Conclusions: this work paves a promising way toward facile preparation of multifunctional GBFs that have great potential to be used in fabricating active and safe food packaging materials for food preservation.