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► We prepared xylan–chitooligomer–zinc complex by Maillard reaction. ► The complex showed excellent antioxidant activity. ► The complex had good antibacterial activity against Escherichia coli and Staphylococcus aureus.
In this study, a ternary complex based on natural polysaccharides was explored as a novel food preservative. Chitooligomer was obtained by enzyme hydrolysis of chitosan with immobilised neutral protease, and the degree of polymerisation (DP) was mainly from 2 to 5. Chitooligomer–zinc complex (CGZC) was first produced and then co-heated with xylan to prepare xylan–chitooligomer–zinc complex (XCGZC). XCGZC showed higher antioxidant and antibacterial activity than chitooligomer, chitooligomer–zinc and xylan–chitooligomer. The IC50 of XCGZC was 5.37mg/mL, which was equal to the antioxidant ability of 3.28mg/mL BHT. The diameter of the inhibition zone for XCGZC against Escherichia coli and Staphylococcus aureus was 17.2±0.4 and 30.3±0.6mm vs. control of 6.0mm. Besides, XCGZC had excellent antibacterial activity against Bacillus subtilis, Salmonella typhimurium, Bacillus megaterium. Therefore, XCGZC can be used as a novel promising preservative with antibacterial and antioxidant properties in the food industry.