Konjac glucomannan/kappa carrageenan interpenetrating network hydrogels with enhanced mechanical strength and excellent self-healing capability

Controlled dissolution of physically cross-linked locust bean gum - κ-carrageenan hydrogels

Most hydrogels swell but do not dissolve in water since their chains are tied to each other. Nevertheless, some hydrogels disintegrate under physiological conditions, a property that could be beneficial in emerging applications, including sacrificial materials, 3D bioprinting, and wound dressings. This paper proposes a novel approach to control the dissolution rate of hydrogels based on the integration of kappa carrageenan nanoparticles (KCAR-NPs) into kappa carrageenan (KCAR) and locust bean gum (LBG) hydrogels to obtain a three-component hybrid system. KCAR and LBG are known to have synergistic interactions, where physical interactions and chain entanglements lead to their gelation. We hypothesized that integrating the bulky nanoparticles would disturb the three-dimensional network formed by the polysaccharide chains and enable manipulating the dissolution rate. Compression, water absorption, rheology, and cryo-scanning electron microscopy measurements were performed to characterize the physical properties and structure of the hydrogels. The hybrid hydrogels displayed much faster dissolution rates than a control system without nanoparticles, which did not completely dissolve within 50 days and offered a cutting-edge means to finely adjust hydrogel dissolution through modulation of KCAR and KCAR-NPs concentrations. The new hydrogels also exhibited shear-thinning and self-healing properties resulting from the weak and reversible nature of the physical bonds.

Exploring carrageenan: From seaweed to biomedicine-A comprehensive review

Biomaterials are pivotal in the realms of tissue engineering, regenerative medicine, and drug delivery and serve as fundamental building blocks. Within this dynamic landscape, polymeric biomaterials emerge as the frontrunners, offering unparalleled versatility across physical, chemical, and biological domains. Natural polymers, in particular, captivate attention for their inherent bioactivity. Among these, carrageenan (CRG), extracted from red seaweeds, stands out as a naturally occurring polysaccharide with immense potential in various biomedical applications. CRG boasts a unique array of properties, encompassing antiviral, antibacterial, immunomodulatory, antihyperlipidemic, antioxidant, and antitumor attributes, positioning it as an attractive choice for cutting-edge research in drug delivery, wound healing, and tissue regeneration. This comprehensive review encapsulates the multifaceted properties of CRG, shedding light on the chemical modifications that it undergoes. Additionally, it spotlights pioneering research that harnesses the potential of CRG to craft scaffolds and drug delivery systems, offering high efficacy in the realms of tissue repair and disease intervention. In essence, this review celebrates the remarkable versatility of CRG and its transformative role in advancing biomedical solutions.

Comprehensive investigation into the effects of yeast dietary fiber and temperature on konjac glucomannan/kappa-carrageenan for the development of fat analogs

In this study, yeast dietary fiber (YDF) was incorporated into konjac glucomannan/kappa-carrageenan (KGM/κ-KC) for the development of fat analogs, and the impact of YDF on the gelation properties and behavior of KGM/κ-KC composite gels was assessed. YDF improved the composite gel whiteness value, and affected the mechanical properties of the composite gel, especially enhancing its hardness, and decreasing its chewiness, elasticity, and gel strength, making it more similar to porcine back fat. When the yeast dietary fiber content was 0.033 g/mL and the heating temperature was 80 °C (T80-2), the textural properties of the composite gel were closest to porcine back fat. The frequency sweep results suggested that YDF incorporation led to enhancement of the intermolecular interaction and intermixing and interaction among more easily at higher processing temperatures (80 °C and 90 °C). By scanning electron microscopy, the fatty surface of porcine back fat was flat and covered with a large amount of oil, while KGM/κ-KC/YDF composite gels developed a dense, stacked network structure. YDF caused more fragmented, folded, and uneven structures to emerge. Overall, YDF could influence the gel behavior of KGM/κ-KC composite gels, and change their colors and mechanical properties. This work could serve as a guide for preparing fat analogs with KGM/κ-KC composite gels.

Mastering textural control in multi-polysaccharide gels: Effect of κ-carrageenan, konjac glucomannan, locust bean gum, low-acyl gellan gum, and sodium alginate

To comprehend the intricate interplay of five common food polysaccharides, κ-Carrageenan (KC), konjac glucomannan (KGM), locust bean gum (LBG), low-acyl gellan gum (LAG), and sodium alginate (SA), within composite polysaccharide gels, widely employed for textural modulation and flavor enhancement. This study systematically modulates the quantities of these five polysaccharides to yield six distinct multi-polysaccharide gels. The unique impact of each polysaccharide on the overall quality of composite gels were studied by thermostability, microstructure, water-holding capacity (WHC), texture, and sensory attributes. The findings unequivocally manifest the phenomenon of thermoreversible gelation in all composite gels, except for the KC-devoid sample, which displayed an inability to solidify. Notably, KGM, LBG, and LAG emerged as pivotal enhancers of the network structure in these composite gels, while SA was identified as a promotor of layered structure, resulting in a reduction of surface hardness. Leveraging principal component analysis (PCA) to analyzed 14 critical evaluation parameters of the five multi-polysaccharide gels, revealing the order as follows: KC > KGM > SA > LAG > LBG. These findings would imparts valuable insights into the pragmatic utilization of multi-polysaccharide gels for the development of food products (e.g. Bobo balls in milk tea) with tailored textural and sensory attributes.

Constructing a biodegradable carrageenan based food packaging film according to the synergistic strategies between peppermint essential oil and thymol

The research and development trend of food packaging is changing from synthetic polymers to eco-friendly materials such as polysaccharides and other hydrocolloids, aiming to solve the problem of pollution from plastic wastes. In this work, a biodegradable food packaging noted KC/PT film was constructed using konjac glucomannan (KGM)/carrageenan (CAR) composite as the matrix and peppermint essential oil (PO)/thymol (THY) with synergistic effect as the reinforcements. The KC/PT film showed great mechanical properties, UV-blocking activity, increased water contact angle and reduced water vapor permeability. Due to the synergistic effect between PO and THY, the KC/PT film showed excellent antioxidant performance and antibacterial behavior against Escherichia coli ATCC 25922, Listeria monocytogenes ATCC 19115 and Staphylococcus aureus ATCC 6538. The antibacterial mechanism was further illustrated. The prepared KC/PT film, as a unique packaging film, not only successfully extended the shelf life of strawberry to 16 days at 4 °C, but also well expressed its environmental friendliness that it could nearly degrade after 47 days in natural soil conditions. Most importantly, the film exhibited good stability in terms of mechanical properties, antioxidant activity and antibacterial performances after 4 months storage. Therefore, the film the KC/PT film has great potentials in the field of food packaging area.

Machine Learning-Enhanced Biomass Pressure Sensor with Embedded Wrinkle Structures Created by Surface Buckling

Flexible piezoresistive sensors are core components of many wearable devices to detect deformation and motion. However, it is still a challenge to conveniently prepare high-precision sensors using natural materials and identify similar short vibration signals. In this study, inspired by microstructures of human skins, biomass flexible piezoresistive sensors were prepared by assembling two wrinkled surfaces of konjac glucomannan and k-carrageenan composite hydrogel. The wrinkle structures were conveniently created by hardness gradient-induced surface buckling and coated with MXene sheets to capture weak pressure signals. The sensor was applied to detect various slight body movements, and a machine learning method was used to enhance the identification of similar and short throat vibration signals. The results showed that the sensor exhibited a high sensitivity of 5.1 kPa-1 under low pressure (50 Pa), a fast response time (104 ms), and high stability over 100 cycles. The XGBoost machine learning model accurately distinguished short voice vibrations similar to those of individual English letters. Moreover, experiments and numerical simulations were carried out to reveal the mechanism of the wrinkle structure preparation and the excellent sensing performance. This biomass sensor preparation and the machine learning method will promote the optimization and application of wearable devices.

Konjac glucomannan-based hydrogels with health-promoting effects for potential edible electronics applications: A mini-review

Konjac glucomannan (KGM), a dietary fiber hydrocolloid polysaccharide isolated from Amorphophallus konjac tubers, has potential applications in various fields. However, the use of KGM-based hydrogels has mainly focused on the food, biomedical, and water treatment industries. KGM possesses several health benefits and could be a promising candidate for use in edible electronics. This paper presents the first review of KGM-based hydrogels as edible electronics and their potential health benefits. The paper initially focuses on the health-promoting effects of KGM-based hydrogels, such as prebiotic effects, antiobesity, antioxidant, and antibacterial properties. Then, it discusses the feasible design strategies for KGM-based hydrogels as edible electronics, considering their flexibility, mechanical properties, response to stimuli, degradability aspects, their role as electronic device components, and the retention period of the devices. Finally, this review outlines future directions for developing KGM-based hydrogels for use in edible electronics.

Role of conformation transition of high acyl gellan in the design of double network hydrogels

Double network hydrogels (DNs) with excellent strength and toughness have been preliminarily applied in the preparation of artificial foods. To evaluate the effect of conformation transition of ductile polymers on the physicochemical properties of DNs, we firstly prepared agarose (AR)/high acyl gellan (HAG) DNs and investigated their mechanical properties, and then calcium ion (Ca²⁺) was introduced into optimized AR/HAG DNs to regulate the conformation of ductile chains (HAG) for further increasing their mechanical properties. The mechanical strength of the optimized AR/HAG gel is 5 times and 2 times that of AR and HAG gel, respectively. Compared with adding Ca²⁺ method, immersing Ca²⁺ solution endowed optimized DNs with 5-fold increase in mechanical strength, outstanding textural properties and lower swelling ratio, which was attributed to the extended conformation of ductile chains. Furthermore, the obtained DNs were reminiscent of beef omasum based on their physicochemical properties. Optimized AR/HAG DNs after immersing in 2 wt% CaCl₂ solution exhibited comparable texture properties with beef omasum by three correlation analysis methods and sensory evaluation, providing a new strategy to fabricate biomimetic food with high chewiness by regulating the conformation of ductile polymers in DNs.

Characterizations of konjac glucomannan/curdlan edible coatings and the preservation effect on cherry tomatoes

In this study, konjac glucomannan (KGM) and curdlan were used to fabricate composite coating (KC). The coating solutions were investigated using a rheological method, and the coatings were characterized by water solubility tests, water vapor permeability (WVP), scanning electron microscopy (SEM), Fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD), and thermogravimetric analysis (TGA). The preservation effect of KC coating on cherry tomatoes stored at room temperature was determined. Results indicated that the curdlan addition can adjust the hydrophilicity/hydrophobicity of KGM coatings. Curdlan addition enhanced intermolecular entanglement and film-forming property. Increasing curdlan content in KC coatings significantly decreased the moisture content, dissolution and swelling ratio, and WVP. The KGM-curdlan composites behaved as high-performance coatings with good compatibility and uniformity. The K₃C₂ coating showed the best uniformity, water barrier, and thermal stability. The application of K₃C₂ coating significantly reduced the weight loss, decay loss, and delayed the decreases of firmness, soluble solids, total acid, and VC contents of cherry tomatoes. The KGM/curdlan edible coatings have promising potential for prolonging the shelf life of cherry tomatoes and applications in fruits preservation in the future.

Tough and stretchable all-κ-carrageenan hydrogel based on the cooperative effects between chain conformation transition and stepwise mechanical training

The traditional κ-carrageenan (κCG)-based hydrogel obtained from hot water can rupture easily under mechanical loading. To address this vulnerability, here we presented a robust all-κCG hydrogel without employing the second synthetic network. By simply regulating the polymer chains from random coil to stiff chain conformation in NaOH/urea solvent system via the freeze-thawing process, the as-prepared hydrogel with homogeneous structure can display an enhanced stretchability from 42.1 to 156 %, while maintaining the similar fracture stress. Moreover, upon the stepwise mechanical training and subsequent incubation in KCl aqueous solution, more helical segments of κCG were aligned and involved into the association domains, thus leading to the increment in both the crystallinity and anisotropy. Consequently, a fast self-strengthening behavior occurred, and a more stretchable (fracture strain up to 396 %), strong (stress ∼ 0.55 MPa) and tough (∼1.52 MJ m^-3) κCG hydrogel was obtained. In comparison to the traditional one, the fracture strain and toughness are increased by 8.5 and 11.5 times, respectively. In addition, this κCG hydrogel can demonstrate good recovery and shape-memory behaviors under medium deformation. Hence, this tough all-κCG hydrogel is expected to be tailored into the biomaterials as the wearable device, artificial tendon, and cartilage in the future.

Quinoxaline-probe embedded injectable fluorogenic hydrogels: Comparative detection of mesitylene in guar gum and i-carrageenan hydrogels

The innovation of novel chemosensor probes for the recognition of trace volatile organic compounds is critical due to their hazardous effect on the environment and human health. A nitro-group integrated quinoxaline probe with a profound discriminative fluorescence 'turn-on' response to mesitylene was fabricated into guar gum and i-carrageenan, two biopolymer-based hydrogel matrices, to develop compact, portable fluorogenic hydrogel sensors and assess their fluorescence properties. A comparative characterization-based analysis of native, probe-associated, and probe-analyte-associated hydrogels, (comprising of FT-IR, XRD, TGA) was investigated to ascertain the overall compatibility of the hydrogel-based sensors for use as a smart rapid detection tool. Dynamic rheological measurements also validated the mechanical stability and robustness of the developed hydrogel matrices. Fluorescence spectroscopic investigations yielded promising results of 0.15 ppm limit of detection (LOD) in guar gum and 0.29 ppm LOD in i-carrageenan hydrogels respectively. FESEM and Fluorescence microscopy studies represented the morphological variations of the hydrogel sensors on interaction with mesitylene. The practical feasibility of the chemosensor in hydrogel form for mesitylene detection in the vapor phase was also explored. Probe-embedded hydrogels with injectable property was shown, depicting its use as security ink for information encryption functions. This approach of incorporating chemosensors into biobased hydrogel networks has the potential to broaden its opportunities in the field of chemical, biomedical, and environmental sensing sectors.

Crosslinking konjac-glucomannan with kappa-carrageenan nanogels: A step toward the design of sacrificial materials

The challenge in designing sacrificial materials is to obtain materials that are both mechanically stable and easily dissolvable. This research aimed to meet this challenge by fabricating a new polymer-nanogel hydrogel based solely on hydrogen bonds between two polysaccharides. The study focused on hydrogels formed from soluble konjac-glucomannan and nanogels synthesized from kappa-carrageenan. This novel hydrogel exhibited self-healing and shear-thinning properties due to its weak physical interactions. The hydrogel dissolved simultaneously with its swelling. Changes in temperature or nanogel concentration, or the addition of potassium ions, altered the swelling and dissolution rates. Furthermore, adding KCl to the as-prepared hydrogel increased its compression and tensile moduli and its strength. The new formulation opens numerous possibilities as a potential sacrificial material for different applications since it is mechanically stable yet rapidly dissolves in physiological conditions without applying high temperatures or using chelating agents.

Modulation of poly (acrylic acid) hydrogels with κ-carrageenan for high-performance quasi-solid Al-air batteries

Primary quasi-solid Al-air batteries using hydrogels have attracted increasing research attention owing to their high energy density, good handling, safety and reliability. However, it is still difficult to develop hydrogel electrolytes with high ionic conductivity and water retention owing to limited capacity of single material hydrogels. Herein, we report a hydrogel electrolyte of poly (acrylic acid) (PAA) is modified by κ-carrageenan (KC) for solid-state Al-air batteries. The result suggests that the hydrogels not only exhibit outstanding water retention but also high ionic conductivity, which is attributed to the amorphous phase and hydrophilic group of the KC. Additionally, the lifespan of solid-state Al-air battery is extended at a current density of 5 mA cm^-2 owing to adding KC. Further, the lifetime of open Al-air batteries is improved by self-corrosion inhibition of Al anode.

Thermal insulation properties of lightweight, self-healing, and mesoporous carrageenan/PMMA cryogels

The development of new bio-based cryogel materials with low environmental impact and various properties such as self-healing, flame-retardancy, low thermal conductivity has emerged as a cutting-edge research topic in special-purpose materials and a significant challenge. Herein, we report a simple processing methodology for preparing new mesoporous light weight thermal insulation biomass hybrid cryogels based on natural and biocompatible polymers, including marine glycosaminoglycan carrageenan moss (CM) and polymethyl methacrylate (PMMA) abbreviated as CM/PMMA under cryo conditions. The mechanical, thermal, and physicochemical characterization of the obtained hybrid cryogel was studied. The effect of increasing thickness on thermal conductivity and compressive strength was investigated. The results show that the thermal conductivity increases from 0.068 W m-1 K-1 to 0.124 W m-1 K-1 with increasing thickness. Also, the compressive strength changed from 89.5% MPa to 95.4% MPa. The results revealed that cryogel has a wrinkled surface and interconnected pores and exhibits high flexibility, self-healing ability, flame retardancy, and low thermal conductivity.

Photo-Phytotherapeutic Gel Composed of Copaifera reticulata, Chlorophylls, and k-Carrageenan: A New Perspective for Topical Healing

Chronic wound healing represents an impactful financial burden on healthcare systems. In this context, the use of natural products as an alternative therapy reduces costs and maintains effectiveness. Phytotherapeutic gels applied in photodynamic therapy (PDT) have been developed to act as topical healing medicines and antibiotics. The bioactive system is composed of Spirulina sp. (source of chlorophylls) and Copaifera reticulata oil microdroplets, both incorporated into a polymeric blend constituted by kappa-carrageenan (k-car) and F127 copolymer, constituting a system in which all components are bioactive agents. The flow behavior and viscoelasticity of the formulations were investigated. The photodynamic activity was accessed from studies of the inactivation of Staphylococcus aureus bacteria, the main pathogen of hospital relevance. Furthermore, in vivo studies were conducted using eighteen rabbits with dermatitis (grade III and IV) in both paws. The gels showed significant antibiotic potential in vitro, eliminating up to 100% of S. aureus colonies in the presence or absence of light. The k-car reduced 41% of the viable cells; however, its benefits were enhanced by adding chlorophyll and copaiba oil. The animals treated with the phytotherapeutic medicine showed a reduction in lesion size, with healing and re-epithelialization verified in the histological analyses. The animals submitted to PDT displayed noticeable improvement, indicating this therapy's viability for ulcerative and infected wounds. This behavior was not observed in the iodine control treatment, which worsened the animals' condition. Therefore, gel formulations were a viable alternative for future pharmaceutical applications, aiming at topical healing.

Complex characterization and formation mechanism of scallop (Patinopecten yessoensis) protein hydrolysates/κ-carrageenan/konjac gum composite gels

The combination of κ-Carrageenan (KC) and konjac gum (KGM) were introduced to examine the impact on gelation and microstructural behaviors of scallop male gonads hydrolysates (SMGHs) and the involvement of intermolecular forces. In terms of G' response of SMGHs/KGM/KC, it obviously enhanced by 3.6- and 108.5-fold than controls of KGM/KC and SMGHs/KC at 0.1 Hz, accompanying increasing melting temperatures from 27.9 (KGM/KC) and 30.0 (SMGHs/KC) to 33.7°C (SMGHs/KGM/KC), respectively. Additionally, SMGHs/KGM/KC with decreasing relaxation time T₂₃ and blue shift of hydroxyl group than controls suggested higher water retention capacity and ordered conformation. Moreover, SMGHs/KGM/KC formed compact networks with thick walls as reflected by cryo-SEM and showed rougher surface with more aggregation as reflected by AFM. Furthermore, electrostatic in couple with hydrophobic interactions were dominant interactions, while hydrogen bonds were involved in subordinately in SMGHs/KGM/KC. PRACTICAL APPLICATION: Scallop (Patinopecten yessoensis) male gonads are always discarded during processing despite high-protein content and edibility. In the current research, scallop male gonad hydrolysates (SMGHs) exhibited gelation behavior, which have a potential role in developing marine source protein as a functional food base such as kamaboko gels, can, sausage and spread and even delivery vehicles for bioactive compounds.

Fabrication of agarose/fish gelatin double-network hydrogels with high strength and toughness for the development of artificial beef tendons

Agarose/fish gelatin (AR/FGA) double-network hydrogels (DNs) were fabricated via a one-step heating-cooling method. The structure, mechanical and textural properties, water-holding capacity, swelling behavior and sensory characteristics of the DNs were analyzed and compared with the corresponding single-network hydrogels (SNs) and beef tendons. An increase in FGA concentration (10-40 wt%) significantly enhanced the mechanical strength and toughness of DNs, while a moderate increase in AR concentration (0.5-1.5 wt%) only improved their mechanical strength. The 1.5 wt% AR/40 wt% FGA DNs attained excellent fracture stress and strain compared with the single AR and single FGA gels. This can be attributed to the energy dissipation effect, intermolecular hydrogen bond interactions and higher entanglement density of molecule chains. Furthermore, AR/FGA DNs attained a higher hardness, water holding capacity and lower swelling rate compared with SNs. The principal component analysis and correlation analysis showed that the 1.5 wt% AR/30 wt% FGA DNs displayed the most comparable correlation with beef tendons, which was consistent with the results of the sensory evaluation, showing great potential as artificial beef tendons. Our findings provide guidance for the modulation of gel properties and development of artificial foods.

Construction of Artemisia sphaerocephala Krasch. Polysaccharide based hydrogel complexed with pullulan and gelatin crosslinked by ferric ions

Artemisia sphaerocephala Krasch. polysaccharide (ASKP) was found to be crosslinked with ferric ions to form hydrogels in the previous study. In this work, it was demonstrated that ASKP-Fe³⁺ hydrogel complexed with pullulan or gelatin contributed to a significantly enhanced gel strength at 1.5% ASKP, 60 mM Fe²⁺, pH 4.0, and the mixing ratio of 9: 1. The complexed hydrogels presented a dense semi-interpenetrating network along with the delay of gelation time and the increase of water retention. ASKP based complexes exhibited good compatibility, probably because pullulan and gelatin could be entangled with ASKP chain under hydrogen bonding and electrostatic interaction, respectively. The interaction between ASKP and pullulan or gelatin contributed to the formation of complexed hydrogels with dense network and significantly enhanced gel strength. It is inferred that ASKP would have great potential to be a new gelling material as well as for the ferric ions delivery.

Textural and structural properties of a κ-carrageenan-konjac gum mixed gel: effects of κ-carrageenan concentration, mixing ratio, sucrose and Ca2+ concentrations and its application in milk pudding

BACKGROUND

Mixtures of carrageenan and konjac gum are useful for specific applications in gel-based foods. Focusing on the changes of textural and structural properties, the effects of κ-carrageenan and konjac ratio and sucrose and Ca²⁺ concentrations on mixed gels were studied in this research. Furthermore, application of κ-carrageenan-konjac gum mixed gel to milk puddings was investigated.

RESULTS

There was a better synergistic effect when the ratio of κ-carrageenan and konjac was 7:3. The mixed gel containing 10 g kg^-1 κ-carrageenan-konjac gum was characterized by higher hardness, chewiness, adhesiveness and resilience and denser network structure. Besides, the addition of 5-10 wt% sucrose or 0.02 wt% Ca²⁺ could enhance the hardness, chewiness and adhesiveness of the mixed gel, as well as affording a denser network structure. For milk pudding, moderate hardness, chewiness and resilience could be obtained by adding 1.5 g kg^-1 κ-carrageenan-konjac gum mixture.

CONCLUSIONS

This research provides useful information for the formation of κ-carrageenan-konjac gum gel and its application in milk pudding. © 2020 Society of Chemical Industry.

Effect of konjac glucomannan/carrageenan-based edible emulsion coatings with camellia oil on quality and shelf-life of chicken meat

The quality and safety of chicken meat are prone to deteriorate due to bacteria reproduction and oxidation reaction. In this study, the antimicrobial and antioxidant effects of KGM-KC coatings incorporated camellia oil were evaluated to extend the shelf-life of chicken meat. The result showed that the KGM/KC-CO coating significantly (P < 0.05) decreased weight loss, pH, thiobarbituric acid reactive substance (TBARS), total volatile nitrogen (TVN) and microbial counts when compared to uncoated samples. The obtained results revealed that KGM/KC-based coating incorporated with CO significantly extended the shelf-life of chicken meat by restraining the oxidation of lipid and protein, and retarding the microbial growth. The sensory evaluation showed that the addition of CO did not affect the odor of chicken meat, maintained the overall acceptability of coated samples. The shelf-life of chicken meat was extended up to 10 days using KGM/KC-based coating containing 3.5% CO at refrigeration (4 °C) compared to control samples. These results indicated CO could be used as an active agent to be dispersed in KGM/KC matrix by emulsification method, and the prepared emulsion coating had positive effects on extending the shelf-life of chicken meat.

Emulsified blend film based on konjac glucomannan/carrageenan/ camellia oil: Physical, structural, and water barrier properties

The objective of this study was to develop a new hydrophobic film based on konjac glucomannan and kappa-carrageenan (KGM-KC) incorporating camellia oil (CO) (2, 4, and 6 %). CO was directly emulsified as a dispersed phase into KGM-KC matrix. The physical, structural, and water barrier properties of the film were studied. The results of Fourier transform infrared and scanning electron microscopy suggested that CO was successfully distributed in KGM-KC matrix by emulsification. Contact angle of the film indicated that addition of CO increased the hydrophobicity and water-resistance properties of film, which corresponding to the moisture content, total soluble mass, water vapor permeability, water vapor adsorption kinetics and water vapor adsorption isotherms. Addition of CO by emulsification improved thermal stability of film, optical properties, and mechanical properties. In conclusion, the incorporation of CO by emulsification is an effective and promising pathway to improve the properties of polysaccharide-based film.