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Senegalia macrostachya seed polysaccharides improved the Caco-2 cell monolayer integrity from the inflammatory insult. SMSP2 treatment lowered the inflammatory cytokine release, increased TJ proteins, and downregulated the NF-κB/MLCK pathway.

Constipation is one of the most common gastrointestinal tract symptoms. In this study, prebiotic sesame sugar (PSC) was prepared from isomalto-oligosaccharide, konjac glucomannan and sesame, and the relieving effect of PSC on constipation induced by loperamide was explored. The results showed that PSC treatment profoundly improved the defecation function and boosted intestinal motility. Moreover, PSC repaired gastrointestinal tissue injury and inflammation induced by constipation, which confirmed the effectiveness of PSC intervention in the treatment of constipation. The mechanism of PSC improving constipation might be that PSC improved the imbalance of gastrointestinal neurotransmitters and increased the content of short-chain fatty acids in feces. In conclusion, PSC dietotherapy could effectively alleviate the symptoms and lay a theoretical foundation for the development of an anti-constipation diet.

In the early 20th century, Pickering and Ramsden revealed that solid particles could be utilized as emulsion stabilizers. Later, it was shown that particles can be used to aid in stablilization of foam as well. Differentiated from the emulsions/foams constructed by using surfactant agents, particle-stabilization offers significant advantages, such as better interfacial stability, non-toxicity, and less sensitive to environmental influences. Therefore, particle-stabilized foam and emulsion systems have the potential to gain more applications in the food, drug delivery, and cosmetic field. The internal mechanism and principle of particle stabilization interface have been clarified by introducing the classic mechanism of Pickering stabilization. By summarizing the additional/different effects of the protein, the relationship between the adaptive behavior of the protein in the interface and the protein structure has been explained. Furthermore, the functions of protein besides interface stabilization are introduced, such as encapsulation, taste masking and the catalytic properties of Pickering particles. Finally, deep thinking was triggered based on the existing research foundation, a new concept of "edible capillary foam" was proposed, and a new outlook was made. It is anticipated that the perception acquired from the current intense activity in this field will help researchers to reform existing materials and invent additional formulations, facilitating the exploration of additional engineering applications.

Konjac glucomannan (KGM) has been widely applied in the food industry as a thickening and gelation agent because of its unique colloidal properties of viscosity enhancement and gelling ability. The current study aimed to prepare and characterize KGM and deacetylated KGM (Da-KGM) samples obtained by sonication in neutral and alkali ethanol-water solutions.The results showed that the deacetylation degree (DD) of Da-KGM increased exponentially with alkali concentration. Fourier transform infrared spectrometry further confirmed the deacetylation reaction through the dramatic decrease in the acetyl group band at 1740 cmUltrasound-mediated heterogeneous deacetylation reaction is a feasible way to prepare Da-KGM samples with lightened browning and controllable DD. © 2022 Society of Chemical Industry.

The objective of this research is to investigate the effect of soluble soybean polysaccharide (SSPS) on properties of pea protein isolate (PPI) with the processing of freeze-drying. First, PPI-SSPS complex was fabricated under the condition of pH 2.5 via electrostatic interaction. Then, PPI-SSPS complex with different mass ratio of PPI and SSPS was processed with freeze-drying. By freeze-drying treatment, the structural part of the PPI particles was unfolded, resulting in improvement of surface hydrophobicity and foamability. Since SSPS adhered to PPI through hydrophobic interaction and hydrogen bonding, the surface hydrophobicity of the reconstituted PPI particles was reduced, meanwhile the emulsion stability was enhanced. The addition of SSPS leaded to rearrange and interconnect of the modified particles, resulting in improvement of interfacial properties and rheological properties. These results indicated that modified PPI-SSPS complex, as compared to the native PPI, exhibited a greater potential to act as a kind of excellent surface-active substance.

Mitigation the activity of α-amylase and α-glucosidase is scientifically spotlighted to potentially decrease the glucose absorption and scavenge category 2-diabetes mellitus in the humans. For the first time, we elucidated the underlying mechanism of the inhibitory activity of 3 structurally different phytosterols (PS) on α-amylase and α-glucosidase using multispectral and molecular docking approaches. It was found that stigmasterol, β-sitosterol, and γ-oryzanol integratedly (competitive and uncompetitive) inhibited both of α-amylase and α-glucosidase. The spectrofluorometric results demonstrated that a static interaction of PS with both enzymes happened, leading to the changes in Z-average size, UV–vis spectrum, and secondary structures of these amylolytic enzymes. Moreover, each PS noncovalently interacted with several residues close to the active sites of both enzymes via H-bonding and π-π forces, causing indirectly inhibition to their catalytic activity. However, γ-oryzanol was highly inhibited both enzymes than the other PS since its structure in which contained ferulic acid esterified with sterol, which could be used as nutraceutical ingredients.

The main aim of the current study was to research the effect of the degree of konjac deacetylation on the rheological and textural properties of konjac glucomannan (KGM) and κ-carrageenan blends. A series of deacetylated konjac glucomannan (Da-KGM) with different degrees of deacetylation (0, 20.35%, 35.62%, 57.19%, and 74.01%) was prepared by a heterogeneous deacetylation method. The rheological and textural properties of mixed sols and gels of Da-KGM with different degrees of deacetylation and κ-carrageenan were determined. The results showed that the viscosities of mixed sols of Da-KGM and κ-carrageenan decreased with increasing degree of deacetylation. The partial removal of acetyl groups from konjac glucomannan could significantly improve the hardness and springiness of mixed gels of KGM and κ-carrageenan. Meanwhile, decreasing the acetyl content could decrease the syneresis of mixed gels. By regulating the deacetylation degree of konjac, gels with high gel strength could be prepared, which provides a new idea for the production of high-strength gelatin food.

In this paper, the foaming and surface properties of sodium caseinate (SC), sodium caseinate/tannin acid (SC/TA), sodium caseinate/octenyl succinate starch (SC/OSA-starch), and sodium caseinate/tannin acid/octenyl succinate starch (SC/TA/OSA-starch) complex systems are described. First, foaming properties of different samples were compared at pH 6.0. The interface adsorption and linear surface dilatational rheological of different samples were characterized in the linear viscoelastic region to explore the relationship between macroscopic foaming properties and surface properties. At equal protein concentrations, the foamability and foam stability of the SC/TA/OSA-starch complex was markedly higher than that of the SC/TA complex. Meanwhile, the surface properties of the SC/TA/OSA-starch complex were also superior to those of the SC/TA complex. Finally, to investigate the nonlinear surface dilatational rheological behavior of the air/water interface stabilized by complex systems, the large-amplitude oscillatory dilatational rheology and Lissajous plots were studied. For the SC/TA/OSA-starch complex, the OSA-starch increases the degree of strain softening in extension, suggesting that the surface structure may change from a surface gel to a mixed phase of SC/TA patches and OSA-starch domains. These findings indicate that the complex formed between polyphenols, proteins, and polysaccharides could be used as a good alternative to understand and, consequently, improve the surface and foaming properties in food matrices.

In this work, water-resistant poly (vinyl alcohol) (PVA)/poly (acrylic acid) (PAA) electrospun fibers encapsulating tangeretin (Tan) were fabricated by emulsion-electrospinning. To optimize the electrospinning condition, the size and morphology of electrospun fibers were characterized by dynamic light scattering (DLS), optical light microscope, fluorescence microscopy, and scanning electron microscopy (SEM), respectively. The optimized initial concentration of PVA/PAA was 10% (w/w) with a mass ratio of 3:7. The time and temperature of optimized thermal crosslinking treatment were 2 h and 145 °C, respectively. The results of XRD and SEM showed that the Tan was successfully incorporated into smooth PVA/PAA electrospun fibers and those fibers possessed nano-diameter size and high porosity. The encapsulation of Tan had no significant impact on the antioxidant activity of PVA/PAA/Tan crosslinking electrospun fibers. The in vitro release test showed the PVA/PAA/Tan crosslinking electrospun fibers achieved durable release profiles and lower burst release rates than that from the pure Tan emulsion. Based on these results, it is concluded that PVA/PAA/Tan crosslinking electrospun fibers prepared by emulsion-electrospinning serve as a promising technique in the fields of water-insoluble drug delivery and slow-release.

Green tea nanoparticles (gTNPs) are considered as the precursors of tea cream, while the role of gTNPs in the process of tea cream formation remains obscure. This study indicated that gTNPs could be coated with epigallocatechin gallate (EGCG)-caffeine (CAF) complexes to form a ternary aggregate participating in tea cream formation. First, the ζ-potentials of gTNPs and EGCG-CAF complexes were adjusted by charge screening. Then, gTNPs were introduced into EGCG + CAF mixture solutions under different ζ-potential conditions to examine their effect on turbidity, particle size and components of mixture solutions. Finally, isothermal titration calorimetry (ITC) was applied to investigate the influence of gTNPs on the thermal effects of the interaction between EGCG and CAF. Our results reveal that hydrophobic interaction exceeded electrostatic repulsion to dominate the interaction between gTNPs and EGCG-CAF complexes at the low ζ-potential condition, thus forming the gTNPs/EGCG/CAF ternary aggregate.

The spectroscopy and thermodynamics method was applied to study the binding of tannic acid (TA) to sodium caseinate (SC) in a phosphate buffer solution at pH 7.0. The turbidity of TA/SC complexes in phosphate buffer solution increased with increasing of TA/SC mass ratio. It tended to equilibrium until the TA/SC mass ratio was over the value of 1:1. The presence of TA changed the particle size of TA/SC complexes, which decreased with increasing of TA/SC mass ratio (TA/SC mass ratio less than 1:1). The intrinsic fluorescence and synchronous fluorescence spectra measurements demonstrated the complexes of SC with TA, which leads to the formation of TA/SC complexes. The far-UV CD results indicated that the TA induced a progressive increased in proportion of β-sheet structure, however, the proportion of α-helical, β-turn and random coil all decreased. Fourier transform infrared spectroscopy (FTIR) further confirmed that TA induced the transformation of SC structure. Isothermal titration calorimetry (ITC) measurements, which were used to characterize the binding mechanism of TA/SC complexes in phosphate buffer solution (pH 7.0) at 25 °C, clearly showed that the binding between TA and SC was mainly driven by the noncovalent interaction (e.g. H-bonding).

Chronic diseases and viral infections have threatened human life over the ages and constitute the main reason for increasing death globally. The rising burden of these diseases extends to negatively affecting the economy and trading globally, as well as daily life, which requires inexpensive, novel, and safe therapeutics. Therefore, scientists have paid close attention to probiotics as safe remedies to combat these morbidities owing to their health benefits and biotherapeutic effects. Probiotics have been broadly adopted as functional foods, nutraceuticals, and food supplements to improve human health and prevent some morbidity. Intriguingly, recent research indicates that probiotics are a promising solution for treating and prophylactic against certain dangerous diseases. Probiotics could also be associated with their essential role in animating the immune system to fight COVID-19 infection. This comprehensive review concentrates on the newest literature on probiotics and their metabolism in treating life-threatening diseases, including immune disorders, pathogens, inflammatory and allergic diseases, cancer, cardiovascular disease, gastrointestinal dysfunctions, and COVID-19 infection. The recent information in this report will particularly furnish a platform for emerging novel probiotics-based therapeutics as cheap and safe, encouraging researchers and stakeholders to develop innovative treatments based on probiotics to prevent and treat chronic and viral diseases.

The antiglycation effects of three structurally different phytosterols (PS) including stigmasterol, β-sitosterol, and γ-oryzanol on bovine serum albumin (BSA) were deeply studied in a BSA-glucose model by measuring the glycoxidation-based products, SDS-PAGE intensity, free lysine, and their fluorescence microscopy clicks. For the first time, the underlying mechanisms of the antiglycation effects of PS were wholly elucidated by measuring their interaction ability with BSA and their antiradical activity during the glycation reactions. The results showed that PS could partially inhibit the formation of advance glycation end products, block some of the lysyl residues of BSA (Lys127, 357, 434, and 524), prevent the glucose-BAS bonding, and their disaggregation effects on the glycated BSA. Throughout the underlying mechanism behind the antiglycation activity, PS were found to structurally quench the fluorescence intensity of BSA in a static mode, leading to fluctuations in its Z-average size, UV–vis spectrum, and secondary structure. Additionally, PS mitigated the formation the advanced glycation end products by scavenging the radicals produced during the glycation reactions. Overall, these results unleash that PS prevent the glycation reactions and their subsequent changes through shielding the NH2 groups via H-bonding with their OH-groups and pi-pi interaction of the steroid core, besides the antiradical activity of PS on the free radicals generating during the glycation reactions.

Interaction among the multiple components play a crucial role in regulating the foam properties. In this work, the relationship among the interaction of sodium caseinate (SC)/tannin acid (TA)/octenyl succinate starch (OSA-Starch), rheological properties, and the resultant foam properties was investigated. The results of the phase diagram show that the complexes formed by SC and OSA-Starch through electrostatic interactions depend on pH changes. At pH 4.0 and 5.0, the OSA-Starch constraints the binding between SC and TA, however, it promotes the formation of soluble complexes at pH 6.0. Meanwhile, the OSA-Starch advance the diffusion of SC-based complex (SC or SC/TA) from the bulk phase to the air/water interface and the rearrangement on the interface due to the depletion mechanism, which improve foamability and maintain admirable foam stability. The shear-thickening properties of the foam stabilized by SC/TA/OSA-Starch contribute to foam stability. Finally, the micro-rheology results show that the TA acts as a bridge to connect the SC and OSA-Starch, forming a viscoelastic film around the bubble and maintaining admirable foam stability. This study provides a theoretical basis for the exciting opportunities of the ternary-component complex in interface-dominated food systems.

The use of probiotics poses challenges represented in loss of viability during harsh conditions, hence this study aims at exploring a simple green method to increase the survival of the encapsulated Lactobacillus salivarius during gastrointestinal conditions, thermal treatment, and storage. Single and dual biopolymer beads which consisted of whey protein, alginate, carboxymethyl cellulose, and chitosan were fabricated and then characterized by fourier transform infrared (FTIR) spectra. The morphology characteristics were investigated using scanning electron microscopy (SEM) and fluorescence microscopy. The encapsulation efficiency was reached up to 96% in all treatments. A biopolymer coated by a layer of carboxymethyl cellulose or chitosan showed a great protection for probiotics upon exposure to gastrointestinal fluid. Also, a high protection was observed after thermal treatment and storage when compared with free cells. Approximately the release of cells in colon solution was noted after 18 h for all treatments.

This work reported the effect of welan gum (WL) on stabilizing the foam of hydroxypropyl methylcellulose (HPMC), which compared to konjac glucomannan (KGM) and guar gum (GG). The effects of total concentration and ratio on the foaming properties of the HPMC/WL composite system were studied systematically through the analysis of foaming capacity, foam stability, foam morphology at the macro and micro levels, rotational rheology properties, interface rheology properties, and microstructure. Finally, the interaction forces, conformation, distribution, and rearrangement of HPMC/WL molecules on the interface were speculated to elucidate the stability mechanism. The experimental results showed that when the concentration was 1%, and the ratio of HPMC/WL was 8:2, the foaming capacity was the maximum, reaching 586.66%; when the total concentration was fixed at 1%, the ratio of HPMC/WL was 2:8, the foam stability reached 96.507%. The excellent shear-thinning ability of WL was one crucial factor for the excellent foaming properties of HPMC/WL composite. The high apparent viscosity significantly improved the foam stability of HPMC/WL composite, which was mainly caused by the physical interaction between HPMC and WL molecules after whipping. In addition, the composite foam of HPMC/WL after vacuum freeze-drying presented a porous, dense, and uniform cellular structure. This study expanded the application of WL as a stabilizer for a heterogeneous system and raw material for the carrier of bioactive substances in the delivery system.

This study demonstrates the development of biocompatible Ag nanoparticles/Tannic acid/Zein electrospun membranes with synergistic antibacterial, catalytic and antioxidant activity. The optimal spinning concentration of zein was 32 wt%. The prepared zein electrospun membranes were immersed into tannic acid (TA) solution to investigate the effects of TA concentrations, pH, temperature and time on the loading amount of TA. Then, the TA/Zein electrospun membranes were immersed into a silver nitrate solution to reduce the AgNPs in situ. The morphology of the electrospun membranes was characterized by scanning electron microscopy (SEM). UV–visible spectrophotometer, Fourier-transform infrared spectroscopy (FT-IR) and X-ray diffraction (XRD) were used to carry out the loading amount of TA and Ag nanoparticles (AgNPs). Finally, the antioxidant, antibacterial and catalytic activity of TA/Zein and AgNPs/TA/Zein electrospun membranes were studied. It was found that the AgNPs/TA/Zein electrospun membranes with different TA concentrations have certain antibacterial, antioxidation and catalytic ability, which may be of interest for the development of active packaging that could extend the shelf life of perishable foods.

This study systematically investigated the binding mechanism between capsaicin (CAP) and β-lactoglobulin (β-lg) through the method of multi-spectroscopic, thermodynamics, molecular docking, and molecular dynamics simulation at pH 7.4. The results showed that CAP could interact with β-lg to enhance the fluorescence intensity of β-lg. Simultaneously, the complex formed by CAP and β-lg enhanced the hydrophobicity of the microenvironment of Trp and Tyr in β-lg. The change in particle size without changing the secondary structure of β-lg indicates a transition between the large aggregate particle to small aggregate particle of β-lg. Isothermal titration calorimetric (ITC) results show that hydrophobic interactions play an important role in the formation of the complex. The MD simulation results showed that the RMSD of the systems reached equilibrium and wiggle around the mean value after 30 ns of simulation time. Analysis of Rg indicated that β-lg and β-lg/CAP complex was stabilized around 30 ns. Secondary structure analysis results showed that CAP has no distinct effect on the β-lg structure. Furthermore, the van der Waals interactions are also involved in binding between β-lg and CAP according to the result of MD simulation. The calculational results indicated that CAP preferred to bind to the hydrophobic pocket of β-lg. The obtained results could provide some new clues to the interaction mechanism of β-lg and CAP, which proved that β-lg possesses the ability to apply in functional food as the vehicle of capsaicin.

Proteins and their poly-complex/conjugates are well known to produce and stabilize foams due to the intrinsic amphiphilicity, tunable microstructures and surface adsorption behaviors. However, in-situ observations and in-depth understanding to their bulk, foaming and interfacial behaviors remain less charted especially when proteins are assembled in the multi-component food matrices. In this study, we reported that the carboxymethyl cellulose (CMC) represents an economic candidate to significantly enhance the foaming properties of sodium caseinate (SC) and its binary complex (sodium caseinate-tannic acid, SC/TA). The obtained complex (both SC/CMC and SC/TA/CMC) showed increased foam-ability, foam stabilities and reduced bubble sizes. In terms of the interfacial behaviors, micro-rheological test and dynamic interfacial data revealed that SC/TA/CMC foaming system exhibited viscous bulk phase, formation of elastic interface and more importantly the enhanced surface activity. To further investigate their nonlinear surface rheological characteristics, the large-amplitude oscillatory dilatational rheology was used, in which the surface dilatational modulus of SC/TA increased as CMC was added. More than providing a high-performance food surfactant, our study manifests that complex formed between polyphenols, proteins, and polysaccharides can be a viable platform to understand and design novel foaming agents in the food industry.

An investigation was conducted into the effects of micro- and nano-emulsion on gelatinization and retrogradation of rice starch (RS). According to the results, the addition of emulsion contributed to the decline in the maximum viscosities, gelatinization enthalpy and a restriction on granular swelling during the gelatinization process of RS, and reduce the final gel strength of RS. During storage at 4 °C of the starch gel, the addition of emulsion was discovered to reduce the gel firmness and water mobility of RS gels during cold storage. The crystallinity of RS was found to be reduced from 11.59% to 6.81% after storage at 4 °C for 14 days. The microstructure of RS gel with emulsion was observed to be denser and more uniform compared with that of RS without emulsion after cold storage. As indicated by the result of starch retrogradation, emulsion was capable to prevent the interactions between starch molecules, retain the compact structure of starch gel, and decline the mobility of starch intra-granular water. These findings suggested that the addition of emulsion inhibited the short- and long-term retrogradation of RS, and promoted the application of emulsion in the starchy foods.

A combination method of surface dilatational rheology and quantitative proteomics can be used to investigate the adsorbed proteins on the air/water interface which stabilized by sodium caseinate (SC) or sodium caseinate/tannic acid (SC/TA) complex in this work. First, we explored the change in foam volume with time. Results showed that foam stability (FS) increased with the increasing of bulk concentration of TA. The number of actual aggregates in foam lamella which accounts for improved foam stability was well quantified using optical microscopy and CLSM. Besides, the surface dilatational rheological properties indicated that the formation of the SC/TA complex increased the elastic modulus (Ed) of the air/water interface, which is useful for inhibiting collapse. Finally, adsorbed proteins were obtained by freeze-drying method and proteins were labeled and subjected to reversed-phase high-performance liquid chromatography coupled to tandem mass spectrometry (RPLC-ESI–MS/MS) for protein identification and quantification. The results showed that the significant improvement in the foam stability of the system is due to the addition of TA to increase the amount of κ-casein adsorbed on the interface, resulting in a more elastic air/water interface. The results presented in this study should provide detailed quantitative information of the interfacial layer, and will facilitate the application of the formed protein/polyphenol complex as functional ingredients in food and non-food systems.

The impact of gallic acid (GA) treatment on the adsorption behavior at the air/water interface and foam properties of sodium caseinate (SC) was investigated. The surface hydrophobicity and negative charge of SC were significantly decreased in bulk solution after interacting with GA. The combination between SC and GA was further confirmed by Fourier transform infrared spectrometer. Compared with SC, the foam stabilized by SC/GA complex (mass ratio of 1:1) showed excellent long-term stability. Moreover, the studies of air/water interfacial behavior demonstrated that the combination slightly decreased the interfacial activity of SC, but considerably increased its interfacial viscoelasticity, suggesting more stable of the air/water interface stabilized by SC/GA complex. Finally, the result of Lissajous plots analysis shows that the increase of GA content lead to the strain hardening occurs in the interface during compression and extension. This also proves that the addition of GA could improve the foam stability of the system.

Nobiletin (Nob) is a major component among the most reported polymethoxyflavones (PMFs), which possesses multiple efficacious healthcare activities. Owing to its high melting point and poor water solubility, the oral bioavailability of Nob needs to be improved via loading Nob on carriers. To take full advantage of Nob, the interaction mechanism between Nob and vehicles should be clarified. Herein, β-lactoglobulin (β-LG) was selected as the vehicle and further investigated the binding mechanism between Nob and β-LG. The binding stoichiometry of complex was found to be 1:1 by analysis of intrinsic fluorescence experiment. The results also confirmed by isothermal titration calorimetry (ITC) measurement that the binding behavior between β-LG and Nob was a spontaneously endothermic process driving mainly by hydrophobic interaction. Moreover, competitive binding and molecular docking method indicated the Nob was primary bound to internal calyx of β-LG at neutral pH. UV spectrophotometry revealed that the solubility of Nob was enhanced to 3 times by forming complex. Furthermore, Nob could alter secondary structure of β-LG by a transition from α-helix to β-sheet and lead to small increase on surface hydrophobicity of β-LG. This work will provide some valuable information on clarifying the interaction between protein and PMFs, which contributing to improve the poor bioavailability of PMFs.

For this work, the aim was to investigate the adsorption of the tannic acid (TA)/sodium caseinate (SC) nanocomplexes at the air/water interface and then to research its relationship with foam properties. First, nanocomplexes were prepared in a different mass ratio of TA and SC. The bulk behavior of nanocomplexes was evaluated by dynamic light scattering (DLS), signal-intensifying fluorescence probe (ANS), etc. As the concentration of TA increased, the z-average siameter (Dz) of TA/SC nanocomplexes decreased gradually and the negative charge increased. Meanwhile, the surface hydrophobicity (So) of the SC also decreased after the addition of TA. The interfacial properties were determined by dynamic surface tension and dilational rheology. The presence of polyphenols decreased the surface pressure (π) that resulted in poor foamability. However, the elastic (Ed) component of the dilational modulus of films also increased as polyphenols concentration increased, which gave rise to admirable foam stability. The ...

The tannin acid/chitosan/tripolyphosphate nanoparticles were encapsulated in polyvinyl alcohol (PVA)/poly-acrylic acid (PAA) electrospinning films by electrostatic spinning technology. To optimize the prepared condition, properties and morphology of nanoparticles were characterized by dynamic light scattering (DLS) and transmission electron microscope (TEM). The optimized initial concentration of tannin, chitosan and tripolyphosphate solutions were 1, 1, 0.5mg/ml, respectively, with adding proportion for 5:5:1. The average diameter of tannin acid/chitosan/tripolyphosphate nanoparticles was ∼80nm. The electrospinning films showed an excellent water-resistant property with 0.5wt%N,N'-Methylenebisacrylamide (MBA). Due to the antioxidant and antibacterial of tannic acid, the films possessed these properties. The antioxidant and antibacterial of these fibers significantly improved after in situ formation of silver nanoparticles (AgNPs). Electrospun films were characterized by scanning electron microscopy (SEM), Fourier transform infrared spectra (FT-IR), X-ray diffraction (XRD) and X-ray photoelectron spectroscopy (XPS).