Non-radical synthesis of amide chitosan with p-coumaric acid and caffeic acid and its application in pork preservation.
Int J Biol Macromol
; 222(Pt B): 1778-1788, 2022 Dec 01.
Article
em En
| MEDLINE
| ID: mdl-36195228
ABSTRACT
p-Coumaric acid and caffeic acid were grafted onto chitosan through a non-radical synthesis method to improve the properties of chitosan and expand its application in food industry. Structural characterization demonstrated that the -COOH of the two phenolic acids were bonded to the -NH2 of the chitosan and formed an acylamino. The grafting ratios of p-coumaric acid-modified chitosan (Cm-CTS) and caffeic acid-modified chitosan (Cf-CTS) reached 10.30 % and 9.78 %, respectively. After modification, the water solubility of the chitosan greatly improved from 9.33 % (native chitosan, Nt-CTS) to 77.33 % (Cm-CTS) and 100 % (Cf-CTS). Besides, the involvement of phenolic acid and caffeic acid endowed the chitosan with strengthened antioxidation and antibacterial activities against Escherichia coli and Staphylococcus aureus. Nt-CTS and the modified chitosans were coated on the pork surface. The results indicated that Nt-CTS effectively inhibited pork spoilage and the modified chitosans could further prolong the shelf life of pork.
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Texto completo:
1
Base de dados:
MEDLINE
Assunto principal:
Quitosana
/
Carne Vermelha
/
Carne de Porco
Limite:
Animals
Idioma:
En
Ano de publicação:
2022
Tipo de documento:
Article