Pectin grafted with resorcinol and 4-hexylresorcinol: Preparation, characterization and application in meat preservation.
Int J Biol Macromol
; 237: 124212, 2023 May 15.
Article
en En
| MEDLINE
| ID: mdl-36977442
ABSTRACT
To augment the functional attributes of pectin and expand its prospective utilization in food preservation, this research explored the enzymatic grafting of resorcinol and 4-hexylresorcinol onto pectin. Structural analysis verified the successful grafting of both resorcinol and 4-hexylresorcinol to pectin via esterification, with the 1-OH of resorcinol and 4-hexylresorcinol and the carboxyl group of pectin functioning as grafting sites. The grafting ratios of resorcinol-modified pectin (Re-Pe) and 4-hexylresorcinol-modified pectin (He-Pe) were 17.84 % and 10.98 %, respectively. This grafting modification notably enhanced the antioxidative and antibacterial properties of pectin. Specifically, DPPH clearance and the inhibition ratio in the ß-carotene bleaching assay increased from 11.38 % and 20.13 % (native pectin, Na-Pe) to 41.15 % and 36.67 % (Re-Pe), and 74.72 % and 53.40 % (He-Pe). Moreover, the inhibition zone diameter against Escherichia coli and Staphylococcus aureus rose from 10.12 and 10.08 mm (Na-Pe) to 12.36 and 11.52 mm (Re-Pe), and 16.78 and 14.87 mm (He-Pe). Additionally, the application of native and modified pectin coatings effectively impeded pork spoilage, with the modified pectins demonstrating a more potent effect. Among the two modified pectins, He-Pe exhibited the most significant enhancement in pork shelf life.
Palabras clave
Texto completo:
1
Colección:
01-internacional
Base de datos:
MEDLINE
Asunto principal:
Pectinas
/
Hexilresorcinol
Tipo de estudio:
Observational_studies
Idioma:
En
Revista:
Int J Biol Macromol
Año:
2023
Tipo del documento:
Article