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The antimicrobial nisin peptide was grafted to the 2,3-dialdehyde cellulose through Schiff's base reaction. The obtained peptidopolysaccharide films had the denser microstructure, lower water holding capacity, and increased mechanical properties than the pristine cellulose film. The peptidopolysaccharide films exhibited promising antibacterial activity toward Gram-positive and Gram-negative bacteria, and the ability to induce bacteriostasis of the N-3 peptidopolysaccharide film was four orders of magnitude higher than that of pure cellulose film. In an extended application, the peptidopolysaccharide antibacterial films were used as packaging materials for fresh pork, the results indicated that the peptidopolysaccharide films readily killed the adhered bacteria upon contact, and the N-3 peptidopolysaccharide film extended the shelf-life of the fresh pork at least for six days as compared with polyethylene wrap. Therefore, these peptidopolysaccharides films represent good potential as a green food packaging material., (Copyright © 2019 Elsevier B.V. All rights reserved.)

Using non-amphiphilic polysaccharide to stabilize oil-in-water emulsions is still a challenge in food industry. Polysaccharide microgels showed emulsifying capacity, however, the stability of the formed emulsions is far from the requirements of the food industry. In this work, agarose microgel/Tween-20 suspensions were prepared and further employed in oil-in-water emulsion stabilization. Focuses were taken on the impact of Tween-20 on the emulsifying properties of agarose microgels. Results suggested that Tween-20 could complex with agarose microgels, and microamounts of Tween-20 (0.02 wt%) could apparently improve the emulsifying performance of microgels. Dynamic interfacial pressure and interfacial adsorption of microgels indicated that appropriate amount of Tween-20 (≤0.04 wt%) could benefit the interfacial adsorption of agarose microgels, while excessive Tween-20 (≥0.08 wt%) could compete with agarose microgels for adsorption sites on oil/water interface. Results of this work supporting that surfactant complexing could be a promising solution to prepare polysaccharides based Mickering emulsions. [ABSTRACT FROM AUTHOR]

Although polysaccharide microgels exhibit potential as clean-label emulsifiers, the stability of emulsions in commercial application is still a challenge. The current work points out that specific complexation between polysaccharide molecules and polysaccharide microgels can benefit the interfacial adsorption of polysaccharide microgels and emulsion stability. The complexation of κ-carrageenan microgels (KCMs) and locust bean gum (LBG) was investigated for the first time, which was evaluated by visual appearance, rheological behavior, thermal stability, and microscopic morphology. Results indicate the low concentration of LBG promotes the clustering of KCMs, whereas high concentration of LBG can envelop and segregate KCMs. Subsequent blending with LBG could enhance the interfacial adsorption of KCMs, and multi-layers are observed when LBG concentration exceeds 0.3 wt%. LBG can obviously decrease the emulsion droplets size and improve the storage stability of emulsions, KCMs + LBG (0.2–0.5 wt%) stabilized emulsions could keep stable after three consecutive freeze-thaw cycles. Based on the specific complexation between KCMs and LBG, the layer-by-layer emulsification could be achieved. This strategy can inspire other polysaccharide microgel emulsifiers, which could be a feasible solution for improving the stability of polysaccharides microgels stabilized emulsions. [Display omitted] • Locust bean gum (LBG) could complex with κ-carrageenan Microgels (KCMs). • Complexation pattern of LBG and KCMs at aqueous phase was identified. • Interfacial complexation of LBG and KCMs improves emulsion stability. • Interfacial complexation endows emulsions with improved freeze-thaw stability. [ABSTRACT FROM AUTHOR]

In the current study, complexes (CAMs) of alginate microgels (AMs) and hexadecyltrimethylammonium bromide (CTAB) were prepared, and further used to stabilize O/W emulsions. Physical properties and emulsifying capacity of CAMs with different CTAB concentration were investigated, which indicated emulsifying capacity of AMs could be extensively improved by CTAB. Improved stability against centrifugation (3000 rpm), pH value (2.0–8.0), and NaCl concentration (0–200 mM) was also reported in CAMs stabilized emulsions. Interfacial adsorption and morphology observation suggested that the interfacial activities of CAMs were benefited from CTAB complexing, and an interfacial layer could be observed on the surface of the CAMs stabilized oil droplets. In this work, even a slight amount of surfactant (0.4 mM, or 0.01456 wt% CTAB) could make remarkable improvement on the emulsifying performance of alginate microgels. However, excessive CTAB would result in over aggregation of AMs, which was not conducive to the emulsifying performance of CAMs. This study proposed that the surfactant complexing was a feasible strategy to improve the emulsifying performance of polysaccharide microgels. [Display omitted] • Emulsions based on Ca2+-alginate microgels (AMs) were manufactured. • Slight CTAB was complexed with AMs (CAMs) to improve its emulsifying properties. • Excessive CTAB leads to deteriorated emulsifying properties of CAMs. • CAMs stabilized emulsions exhibit remarkable stability. [ABSTRACT FROM AUTHOR]

It has been a great challenge of using natural polysaccharides to stabilize food emulsions, due to their poor amphiphilicity. In this study, a novel strategy of using polysaccharide to stabilize O/W emulsions was developed, through in situ crosslinking of sodium alginate on oil-water interface. During the emulsifying process, the acetic acid migrated across the interface, and induced the released of calcium ions, which immediately crosslinked the sodium alginate on interface. Results showed that the oil droplets were encapsulated in the integral polysaccharide shells. The droplet size of the emulsions located in the range from 20 to 200 μm. The concentration of sodium alginate and HAc, as well as the mixing rates were showed to be positively related with the thickness of the shell. However, excess calcium ions would disintegrate the shell structure. Additionally, the interfacial crosslinked sodium alginate stabilized emulsions exhibited excellent physical stability under centrifugating and freeze-thawing. [Display omitted] • Emulsions based on in situ crosslinking of alginate were manufactured. • Oil droplets were encapsulated in the integral polysaccharide shells. • Influence of different factors on shell thickness of oil droplets was evaluated. • In situ crosslinking of alginate endow emulsions with excellent physical stability. [ABSTRACT FROM AUTHOR]