Controllable antioxidative xylan-chitosan Maillard reaction products used for lipid food storage

► The xylan-chitosan MRPs tended to protect the peroxidation of lecithin liposome induced by AAPH. ► Fresh pork treated by the early xylan-chitosan MRPs retarded lipid oxidation and microbial spoilage during refrigerated storage. ► The antioxidant behavior of MRPs depended not only on the antioxidant substances, but also on the interaction of the food systems.