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Food spoilage caused by bacterial growth is a serious threat to human health, so food preservation technology with long-acting antibacterial effect has been widely studied. In this work, (Cu 2 O-Ag)@TA heterojunction composite antibacterial material with a core-shell structure was synthesized to improve the stability of Cu 2 O. Morphological characterization shows that silver nanoparticles are uniformly distributed on the surface of Cu 2 O microspheres, (Cu 2 O-Ag) @TA has a core-shell structure, the particle size is about 300 nm, and the thickness of the tannic acid shell is about 6 nm. In addition, (Cu 2 O-Ag)@TA

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Starch has been widely explored in food additives such as thickeners, stabilizers, and gelling agents due to its excellent properties. However, the poor dispersion and emulsification of starch limit direct applications. To overcome this challenge, starch is extracted from potatoes and etherified to carboxymethyl starch sodium (CMS) to form a cold water soluble starch, which is prepared as an amphiphilic colloid by esterification with lauric acid using Novozym 435 catalyst. As a result of the new groups introduced and concomitant changes produced in the granule structure, carboxymethyl starch sodium laurate starch (CMS‐LS) typically shows strong emulsifying properties, low surface tension, and good amphiphilic properties. Characterizations by Fourier transform infrared (FTIR), Scanning Electron microscope (SEM), X‐ray diffraction (XRD), and X‐ray photoelectron spectroscopy (XPS) show that CMS‐LS is successfully prepared. The results of water solubility, surface tension, contact angle measurement, and emulsification test indicate that CMS‐LS is an excellent emulsifier, amphiphilic polymer and surfactant. Therefore, CMS‐LS is successfully synthesized and esterified, which can be widely used in food, cosmetics, and biomedicine fields.

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