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Liu X, Sun X, Du H, Li Y, Wen Y, Zhu Z. A transparent p-coumaric acid-grafted-chitosan coating with antimicrobial, antioxidant and antifogging properties for fruit packaging applications. Carbohydr Polym 2024; 339:122238. [PMID: 38823908 DOI: 10.1016/j.carbpol.2024.122238] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2024] [Revised: 04/19/2024] [Accepted: 05/05/2024] [Indexed: 06/03/2024]
Abstract
The study aimed to develop a novel, transparent and non-toxic coating with antimicrobial, antioxidant, and antifogging properties. The p-coumaric acid-grafted chitosan (CS-PCA) was synthesized via a carbodiimide coupling reaction and then characterized. The CS-PCA coatings were further prepared using the casting method. The CS-PCA coatings obtained exhibited excellent transparency, UV-light barrier ability, and antifogging properties, as confirmed by spectroscopy and antifogging tests. The CS-PCA coatings showed stronger antioxidant capacity and antimicrobial properties against Escherichia coli, Staphylococcus aureus and Botrytis cinerea compared to CS. The multifunctional coatings were further coated on the polyethylene cling film and their effectiveness was confirmed through a strawberry preservation test. The decay of the strawberries was reduced by CS-PCA coated film at room temperature.
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Affiliation(s)
- Xinru Liu
- School of Chemistry and Bioengineering, University of Science & Technology Beijing, Beijing 100083, China
| | - Xiaoli Sun
- Shandong Peninsula Engineering Research Center of Comprehensive Brine Utilization, Weifang University of Science and Technology, Shouguang, China
| | - Haiyu Du
- School of Chemistry and Bioengineering, University of Science & Technology Beijing, Beijing 100083, China
| | - Yiyi Li
- School of Chemistry and Bioengineering, University of Science & Technology Beijing, Beijing 100083, China
| | - Yongqiang Wen
- School of Chemistry and Bioengineering, University of Science & Technology Beijing, Beijing 100083, China.
| | - Zhu Zhu
- School of Chemistry and Bioengineering, University of Science & Technology Beijing, Beijing 100083, China.
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2
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Guan X, Yao H, Wu J. Photocrosslinkable hydrogel of ibuprofen-chitosan methacrylate modulates inflammatory response. J Biomed Mater Res A 2024. [PMID: 38837524 DOI: 10.1002/jbm.a.37758] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2024] [Revised: 05/20/2024] [Accepted: 05/25/2024] [Indexed: 06/07/2024]
Abstract
Methacrylated biopolymers are unique and attractive in preparing photocrosslinkable hydrogels in biomedical applications. Here we report a novel chitosan (CS) derivative-based injectable hydrogel with anti-inflammatory capacity via methacrylation modification. First, ibuprofen (IBU) was conjugated to the backbone of CS by carbodiimide chemistry to obtain IBU-CS conjugate, which converts water-insoluble unmodified CS into water-soluble IBU-CS conjugate. The IBU-CS conjugate did not precipitate at the pH of 7, which was beneficial to subsequent chemical modification with methacrylic anhydride to prepare IBU-CS methacrylate (IBU-CS-MA) with significantly higher methacrylation substitution. Photocrosslinkable in situ gel formation of injectable IBU-CS-MA hydrogel was verified using lithium phenyl-2,4,6-trimethylbenzoylphosphinate (LAP) initiator under visible light. The IBU-CS-MA hydrogel showed good cytocompatibility as revealed by encapsulating and in vitro culturing murine fibroblasts within hydrogels. It promoted macrophage polarization toward M2 phenotype, as well as downregulated pro-inflammatory gene expression and upregulated anti-inflammatory gene expression of macrophages. The hydrogel also significantly reduced the reactive oxygen specifies (ROS) and nitrogen oxide (NO) produced by lipopolysaccharides (LPS)-stimulated macrophages. Upon subcutaneous implantation in a rat model, it significantly mitigated inflammatory responses as shown by significantly lower inflammatory cell density, less cell infiltration, and much thinner fibrous capsule compared with CS methacrylate (CS-MA) hydrogel. This study suggests that IBU-CS conjugate represents a feasible strategy for preparing CS-based methacrylate hydrogels for biomedical applications.
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Affiliation(s)
- Xiangheng Guan
- Shanghai Engineering Research Center of Nano-Biomaterials and Regenerative Medicine, Department of Biomedical Engineering, Donghua University, Shanghai, People's Republic of China
| | - Haochen Yao
- Department of Hepatobiliary and Pancreatic Surgery, General Surgery Center, First Hospital of Jilin University, Changchun, People's Republic of China
| | - Jinglei Wu
- Shanghai Engineering Research Center of Nano-Biomaterials and Regenerative Medicine, Department of Biomedical Engineering, Donghua University, Shanghai, People's Republic of China
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3
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Zhang Y, Feng X, Shi D, Ibrahim SA, Huang W, Liu Y. Properties of modified chitosan-based films and coatings and their application in the preservation of edible mushrooms: A review. Int J Biol Macromol 2024; 270:132265. [PMID: 38734346 DOI: 10.1016/j.ijbiomac.2024.132265] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2024] [Revised: 05/04/2024] [Accepted: 05/08/2024] [Indexed: 05/13/2024]
Abstract
Edible mushrooms are prone to deteriorate during storage. A Single chitosan film or coating has limitations in preservation. Therefore, this article focused on the improvement of modified chitosan-based films and coatings on properties related to storage quality of edible mushrooms (e.g.: safety, barrier, mechanical, antioxidant and antibacterial properties). Besides, the application of chitosan-based materials in the preservation of mushrooms was also discussed. The modified chitosan film and coating can slow down the respiration of mushrooms, inhibit the growth of microorganisms, protect antioxidant compositions, and regulate the activity of related enzymes, thus improving the quality and prolonging the shelf life of mushrooms. Meanwhile, the added ingredients improve the water and gas barrier properties of chitosan through volume and group occupation, and reduce the light transmittance of chitosan through light transmission, scattering and absorption. Essential oils and polyphenolic compounds had a better enhancement of antioxidant and antimicrobial properties of chitosan.
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Affiliation(s)
- Yingqi Zhang
- Key Laboratory of Cold Chain Logistics Technology for Agro-product, Ministry of Agriculture and Rural Affairs, China; Research Institute of Agricultural Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China; College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Xi Feng
- Department of Nutrition, Food Science and Packaging, San Jose State University, San Jose, CA 95192, United States
| | - Defang Shi
- Key Laboratory of Cold Chain Logistics Technology for Agro-product, Ministry of Agriculture and Rural Affairs, China; Research Institute of Agricultural Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China.
| | - Salam A Ibrahim
- Department of Family and Consumer Sciences, North Carolina A&T State University, 171 Carver Hall, Greensboro, NC 27411, United States
| | - Wen Huang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Ying Liu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China.
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4
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Zhang B, Lan W, Wang Z, Shao Z, Xie J. Modified chitosan with different phenolic acids: Characterization, physicochemical properties, and biological activity. Food Chem 2024; 441:138337. [PMID: 38199114 DOI: 10.1016/j.foodchem.2023.138337] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2023] [Revised: 12/12/2023] [Accepted: 12/28/2023] [Indexed: 01/12/2024]
Abstract
This study synthesized five phenolic acid-chitosan copolymers utilizing the carbodiimide-mediated chemical crosslinking reaction. Comprehensive evaluations were conducted on their structural attributes, physicochemical properties, and biological activities. Fourier transform infrared confirmed successful grafting of phenolic acids onto chitosan via amide linkages. Additionally, ultraviolet-visible absorption spectroscopy and proton nuclear magnetic resonance analyses revealed novel absorption peaks between 200 and 400 nm and 6.0-8.0 ppm, respectively, attributable to the incorporated phenolic acids. Notably, the chitosan-gentisate acid copolymer exhibited significantly enhanced biological activity (p < 0.05) compared to pure chitosan and the other four conjugates, attributed to its highest grafting degree of approximately 295.93 mg/g. These modified chitosan derivatives effectively preserved the quality of sea bass (Lateolabrax japonicus) during refrigerated storage, extending its shelf-life by up to 9 days, 7 days, and 4 days relative to control, chitosan, and gentisate acid groups.
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Affiliation(s)
- Bingjie Zhang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Weiqing Lan
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, College of Food Science and Technology, Guangdong Ocean University, China; Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center, Shanghai 201306, China; National Experimental Teaching Demonstration Center for Food Science and Engineering (Shanghai Ocean University), Shanghai 201306, China.
| | - Zhicheng Wang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Zhe Shao
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Jing Xie
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center, Shanghai 201306, China; National Experimental Teaching Demonstration Center for Food Science and Engineering (Shanghai Ocean University), Shanghai 201306, China.
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5
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Jin J, Luo B, Xuan S, Shen P, Jin P, Wu Z, Zheng Y. Degradable chitosan-based bioplastic packaging: Design, preparation and applications. Int J Biol Macromol 2024; 266:131253. [PMID: 38556240 DOI: 10.1016/j.ijbiomac.2024.131253] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2024] [Revised: 03/13/2024] [Accepted: 03/28/2024] [Indexed: 04/02/2024]
Abstract
Food packaging is an essential part of food transportation, storage and preservation. Biodegradable biopolymers are a significant direction for the future development of food packaging materials. As a natural biological polysaccharide, chitosan has been widely concerned by researchers in the field of food packaging due to its excellent film-forming property, good antibacterial property and designability. Thus, the application research of chitosan-based food packaging films, coatings and aerogels has been greatly developed. In this review, recent advances on chitosan-based food packaging materials are summarized. Firstly, the development background of chitosan-based packaging materials was described, and then chitosan itself was introduced. In addition, the design, preparation and applications of films, coatings and aerogels in chitosan-based packaging for food preservation were discussed, and the advantages and disadvantages of each research in the development of chitosan-based packaging materials were analyzed. Finally, the application prospects, challenges and suggestions for solving the problems of chitosan-based packaging are summarized and prospected.
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Affiliation(s)
- Jing Jin
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Bodan Luo
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Simin Xuan
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Peng Shen
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Peng Jin
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Zhengguo Wu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
| | - Yonghua Zheng
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
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Huang B, Hu Q, Zhang G, Zou J, Fei P, Wang Z. Exploring the emulsification potential of chitosan modified with phenolic acids: Emulsifying properties, functional activities, and application in curcumin encapsulation. Int J Biol Macromol 2024; 263:130450. [PMID: 38412937 DOI: 10.1016/j.ijbiomac.2024.130450] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2023] [Revised: 02/03/2024] [Accepted: 02/23/2024] [Indexed: 02/29/2024]
Abstract
This study successfully grafted caffeic acid and 3,4-dihydroxybenzoic acid into chitosan through a coupling reaction, yielding grafting ratio of 8.93 % for caffeic acid grafted chitosan (CA-GC) and 9.15 % for 3,4-dihydroxybenzoic acid grafted chitosan (DHB-GC) at an optimal concentration of 4 mmol phenolic acids. The characterization of modified chitosans through ultraviolet visible spectrometer (UV-vis), Fourier transform infrared spectrometer (FTIR), proton nuclear magnetic resonance (1H NMR), and x-ray photoelectron spectrometer (XPS) confirmed the successful grafting of phenolic acids. In the subsequent step of emulsion preparation, confocal laser scanning microscope images confirmed the formation of O/W (oil-in-water) emulsions. The phenolic acid-grafted chitosans exhibited better emulsification properties compared to native chitosan, such as reduced droplet size, more uniform emulsion droplet distribution, increased ζ-potential, and enhanced emulsifying activity and stability. Moreover, the modified chitosans demonstrated increased antioxidant activities (evidenced by DPPH and β-carotene assays) and displayed greater antimicrobial effects against E. coli and S. aureus. Its efficacy in curcumin encapsulation was also notable, with improved encapsulation efficiency, sustained release rates, and enhanced storage and photostability. These findings hint at the potential of modified chitosans as an effective emulsifier.
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Affiliation(s)
- Bingqing Huang
- School of Biological Science and Biotechnology, Minnan Normal University, Zhangzhou 363000, China
| | - Qianyi Hu
- School of Biological Science and Biotechnology, Minnan Normal University, Zhangzhou 363000, China
| | - Guoguang Zhang
- School of Biological Science and Biotechnology, Minnan Normal University, Zhangzhou 363000, China
| | - Jinmei Zou
- School of Biological Science and Biotechnology, Minnan Normal University, Zhangzhou 363000, China
| | - Peng Fei
- School of Biological Science and Biotechnology, Minnan Normal University, Zhangzhou 363000, China
| | - Zhenjiong Wang
- College of Food Science & Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing University of Finance and Economics, Nanjing 210023, China.
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Zhou Q, Lan W, Xie J. Phenolic acid-chitosan derivatives: An effective strategy to cope with food preservation problems. Int J Biol Macromol 2024; 254:127917. [PMID: 37939754 DOI: 10.1016/j.ijbiomac.2023.127917] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2023] [Revised: 10/30/2023] [Accepted: 11/04/2023] [Indexed: 11/10/2023]
Abstract
Chitosan, a cost-effective and eco-friendly natural polymeric material, possesses excellent film-forming properties. However, it has low solubility and biological activity, which hinders its widespread applications. To overcome these limitations, researchers have developed phenolic acid-chitosan derivatives that greatly enhance the mechanical, antibacterial and antioxidant properties of chitosan, expanding its potential application, particularly in food preservation. This review aims to provide an in-depth understanding of the structure and biological activity of chitosan and phenolic acid, as well as various synthetic techniques employed in their modification. Phenolic acid-chitosan derivatives exhibit improved physicochemical properties, such as enhanced water solubility, thermal stability, rheological properties, and crystallinity, through grafting techniques. Moreover, these derivatives demonstrate significantly enhanced antibacterial and antioxidant activities. Through graft modification, phenolic acid-chitosan derivatives offer promising applications in food preservation for diverse food products, including fruits, vegetables, meat, and aquatic products. Their ability to improve the preservation and quality of these food items makes them an appealing option for the food industry. This review intends to provide a deeper understanding of phenolic acid-chitosan derivatives by delving into their synthetic technology, characterization, and application in the realm of food preservation.
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Affiliation(s)
- Qi Zhou
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Weiqing Lan
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center, Shanghai 201306, China; National Experimental Teaching Demonstration Center for Food Science and Engineering (Shanghai Ocean University), Shanghai 201306, China.
| | - Jing Xie
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center, Shanghai 201306, China; National Experimental Teaching Demonstration Center for Food Science and Engineering (Shanghai Ocean University), Shanghai 201306, China.
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8
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Zhang W, Hadidi M, Karaca AC, Hedayati S, Tarahi M, Assadpour E, Jafari SM. Chitosan-grafted phenolic acids as an efficient biopolymer for food packaging films/coatings. Carbohydr Polym 2023; 314:120901. [PMID: 37173040 DOI: 10.1016/j.carbpol.2023.120901] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2023] [Revised: 04/02/2023] [Accepted: 04/08/2023] [Indexed: 05/15/2023]
Abstract
Chitosan (CS), a bio-renewable natural material, has the potential to be utilized as a biopolymer for food packaging films (PFs)/coatings. However, its low solubility in dilute acid solutions and poor antioxidant and antimicrobial activities limit its application in PFs/coatings. To address these restrictions, chemical modification of CS has garnered increasing interest, with graft copolymerization being the most extensively used method. Phenolic acids (PAs) as natural small molecules are used as excellent candidates for CS grafting. This work focuses on the progress of CS grafted PA (CS-g-PA) based films, introducing the chemistry and methods of preparing CS-g-PA, particularly the effects of different PAs grafting on the properties of CS films. In addition, this work discusses the application of different CS-g-PA functionalized PFs/coatings for food preservation. It is concluded that the food preservation capability of CS-based films/coatings can be improved by modifying the properties of CS-based films through PA grafting.
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Affiliation(s)
- Wanli Zhang
- School of Food Science and Engineering, Hainan University, Haikou 570228, PR China
| | - Milad Hadidi
- Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, 13071 Ciudad Real, Spain
| | - Asli Can Karaca
- Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469 Istanbul, Turkey
| | - Sara Hedayati
- Nutrition Research Center, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz, Iran
| | - Mohammad Tarahi
- Nutrition Research Center, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz, Iran
| | - Elham Assadpour
- Food Industry Research Co., Gorgan, Iran; Food and Bio-Nanotech International Research Center (Fabiano), Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
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Szulc M, Lewandowska K. Characterization of Chitosan Films Modified Using Caffeic Acid and a Neutralization Process. MATERIALS (BASEL, SWITZERLAND) 2023; 16:5038. [PMID: 37512313 PMCID: PMC10383055 DOI: 10.3390/ma16145038] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/23/2023] [Revised: 07/13/2023] [Accepted: 07/14/2023] [Indexed: 07/30/2023]
Abstract
In the context of the growing interest in biopolymer-based materials for various applications, this study aimed to enhance the properties of chitosan (CS, a derivative of chitin) films by incorporating caffeic acid, a polyphenol compound known for its multiple health benefits. The objective was to improve the mechanical parameters of the resulting films, including surface roughness and elasticity. CS was combined with caffeic acid and then underwent a neutralization process. The modified films exhibited potential for use in soft tissue engineering, where increased elasticity and surface roughness are desirable characteristics. The main methods employed to evaluate the structure and properties of the films included mechanical analysis, infrared spectroscopy, scanning electron microscopy, atomic force microscopy, thermogravimetric analysis, contact angle measurement, and swelling behavior. The study's main findings revealed significant alterations in the mechanical properties and surface morphology of the films. The main conclusions drawn from the study suggest that interactions between caffeic acid and CS hold promise for the development of advanced biomaterials in medicine, tissue engineering, and cosmetic formulations. However, a deeper understanding of these interactions is necessary to optimize the material properties and unlock their full potential.
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Affiliation(s)
- Marta Szulc
- Department of Biomaterials and Cosmetic Chemistry, Faculty of Chemistry, Nicolaus Copernicus University in Toruń, Gagarin 7, 87-100 Toruń, Poland
| | - Katarzyna Lewandowska
- Department of Biomaterials and Cosmetic Chemistry, Faculty of Chemistry, Nicolaus Copernicus University in Toruń, Gagarin 7, 87-100 Toruń, Poland
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Yang X, Lan W, Sun X. Antibacterial and antioxidant properties of phenolic acid grafted chitosan and its application in food preservation: A review. Food Chem 2023; 428:136788. [PMID: 37467692 DOI: 10.1016/j.foodchem.2023.136788] [Citation(s) in RCA: 9] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2023] [Revised: 06/25/2023] [Accepted: 07/01/2023] [Indexed: 07/21/2023]
Abstract
Chitosan is a bio-renewable natural polymeric material. The antibacterial and antioxidant activity of chitosan can be enhanced by grafting with phenolic acids to further expand its application in food. Therefore, this paper focuses on reviewing the structure, antimicrobial and antioxidant activities and their mechanisms with phenolic acid-g-CS, evaluating its cytotoxicity, and describing its application in various food preservation. In general, different reaction mechanisms of phenolic acid-g-CS synthesis lead to different product structures. Compared to chitosan, phenolic acid-g-chitosan exhibited enhanced antibacterial and antioxidant activities. The toxicity assessment showed that phenolic acid-g-CS is not cytotoxic. Moreover, phenolic acid-g-CS has been applied to a variety of food products such as fruits, vegetables and meat with good results. Overall, this review provides a certain reference for subsequent researchers to design phenolic acid-g-CS more rationally and for the subsequent development of phenolic acid-g-CS in food preservation.
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Affiliation(s)
- Xin Yang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Weiqing Lan
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China; Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center, Shanghai, China; National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China.
| | - Xiaohong Sun
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China; Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center, Shanghai, China; National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China.
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