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<jats:title>Abstract</jats:title><jats:sec><jats:title>BACKGROUND</jats:title><jats:p>In this study, a new crosslinking agent (CA) containing whey protein, papin, glycerin, and epigallocatechin gallate (EGCG), was prepared. The effects of CA content (0, 10, 20, 30, and 40%, v/v) on food packaging properties, crystallinity, microstructure, and antioxidant properties of pectin‐CA and chitosan‐CA composite films were analyzed. The results of this research offer a theoretical basis for engineering improved films for food packing.</jats:p></jats:sec><jats:sec><jats:title>RESULTS</jats:title><jats:p>Pectin‐CA (30%) and chitosan‐CA (40%) composite films showed the best light transmission, water retention, breathability, plasticity, and antioxidant activity. Scanning electron microscopy revealed that these composite films exhibited a uniform and homogeneous structure without obvious pores. Fourier‐transform infrared spectroscopy (FTIR) and X‐ray diffraction (XRD) indicated that the amino acids and EGCG in CA were bonded to the film substrate (pectin/chitosan) via electrostatic interactions, hydrogen bonding, and covalent bonding, which led to an improvement in the film's properties.</jats:p></jats:sec><jats:sec><jats:title>CONCLUSION</jats:title><jats:p>The CA has broad application prospects in food packaging as a cross‐linking agent and antioxidant. © 2022 Society of Chemical Industry.</jats:p></jats:sec>

<jats:title>Abstract</jats:title><jats:sec><jats:title>BACKGROUND</jats:title><jats:p>Antioxidants are chemicals used to protect foods from deterioration by neutralizing free radicals and inhibiting the oxidative process. One approach to investigate the antioxidant activity is to develop quantitative structure–activity relationships (QSARs).</jats:p></jats:sec><jats:sec><jats:title>RESULTS</jats:title><jats:p>A curated database of 165 structurally heterogeneous phenolic compounds with the Trolox equivalent antioxidant capacity (TEAC) was developed. Molecular geometries were optimized by means of the GFN2‐xTB semiempirical method and diverse molecular descriptors were obtained afterwards. For model development, V‐WSP unsupervised variable reduction was used before performing the genetic algorithms–variable subset selection (GAs‐VSS) to construct the best five‐descriptor multiple linear regression model. The coefficient of determination and the root mean square error were used to measure the performance in calibration (<jats:italic>R</jats:italic><jats:sup>2</jats:sup> = 0.789 and RMSEC = 0.381), and test set prediction (<jats:italic>Q</jats:italic><jats:sup>2</jats:sup> = 0.748 and RMSEP = 0.416), along several cross‐validation criteria. To thoroughly understand the TEAC prediction, a fully explained mechanism of action of the descriptors is provided. In addition, the applicability domain of the model defined a theoretical chemical space for reliable predictions of new phenolic compounds.</jats:p></jats:sec><jats:sec><jats:title>CONCLUSION</jats:title><jats:p>This <jats:italic>in silico</jats:italic> model conforms to the five principles stated by the Organisation for Economic Co‐operation and Development. The model might be useful for virtual screening of the antioxidant chemical space and for identifying the most potent molecules related to an experimental measurement of TEAC activity. In addition, the model could assist chemists working on computer‐aided drug design for the synthesis of new targets with improved activity and potential uses in food science. © 2023 Society of Chemical Industry.</jats:p></jats:sec>

<jats:title>Abstract</jats:title><jats:sec><jats:title>Background</jats:title><jats:p>Hot air drying is a popular method for preserving the production of jackfruits, but heat treatment damages their nutritional qualities. Cold plasma is one of the pretreatment methods to prevent quality attributes of fruits before drying. In the present work, we studied the effect of dielectric barrier discharge (DBD) plasma on the drying characteristics, microstructure, and bioactive compounds of jackfruit slices with different pretreatment times (15, 30, 45, and 60 s), followed by hot air drying at 50, 60, and 70 °C. A homemade DBD device was operated via three neon transformers.</jats:p></jats:sec><jats:sec><jats:title>Results</jats:title><jats:p>Optical emission spectrophotometry revealed the emitted spectra of the reactive species in DBD plasma, including the N<jats:sub>2</jats:sub> second positive system, N<jats:sub>2</jats:sub> first negative system, nitrogen ion, and hydroxyl radical. The results showed that the DBD plasma promoted moisture transfer and enhanced the drying rate, related to the changes in the surface microstructure of samples damaged by DBD plasma. The modified Overhults model was recommended for describing the drying characteristics of jackfruit slices. The contents of ascorbic acid, total phenolics, total flavonoids, total polysaccharides, and antioxidant activity in pretreated jackfruit slices were improved by 9.64, 42.59, 25.77, 27.00, and 23.13%, respectively. However, the levels of color and carotenoids were reduced.</jats:p></jats:sec><jats:sec><jats:title>Conclusion</jats:title><jats:p>Thus, the bioactive compounds in dried jackfruit slices can be improved using the DBD plasma technique as a potential pretreatment method for the drying process.</jats:p><jats:p>This article is protected by copyright. All rights reserved.</jats:p></jats:sec>