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In this work, novel edible coating films based on beeswax-in-water (O/W) Pickering emulsions had been investigated. The Pickering emulsions were stabilized with cellulose nanofibrils (CNFs)/carboxymethyl chitosan (CCS). The emulsions with a droplet diameter of around 10 μm had uniform particle size distribution, and the creaming stability was improved with the increasing the contents of CNFs in the complexes, rheological analysis demonstrated that the Pickering emulsions had an elastic gel-like network. Furthermore, free-standing films were obtained when the emulsions were dried at ambient condition, the tensile strength of the coating films could be 5.0 MPa at a strain of 2.2%, and the water vapor permeability (WVP) value was lower than 2 × 10 -7 g∙h -1 ∙m -1 ∙Pa -1 . Moreover, the coating films could inhibit the growth of typical spoilage organisms such as S. aureus or E. coli, it indicated that the coatings films would have promising applications in antiseptic and fresh keeping for berry fruits., Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2020 Elsevier Ltd. All rights reserved.)

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.)