Journal
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
Volume 194, Issue -, Pages 246-253Publisher
ELSEVIER
DOI: 10.1016/j.ijbiomac.2021.11.193
Keywords
Caffeic acid; Chitosan; Preservation performance
Funding
- Natural Science Foundation of Fujian Province of China [2021J01997]
- Natural Science Foundation of Zhangzhou of China [ZZ2021J29]
- Foundation for Middle-Young Age Teachers in Fujian Provincial Education Office [JAT200301]
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The study investigated the grafting of caffeic acid onto chitosan in non-enzymatic and enzymatic systems. Results showed successful incorporation of caffeic acid into chitosan, with different grafting ratios in each system. The introduction of foreign group improved the functional properties of chitosan, leading to enhanced water solubility, emulsifying properties, antioxidation, and antibacterial activities.
To further improve the performance of chitosan in food processing and preservation, this study investigated the grafting of the caffeic acid onto the chitosan in non-enzymatic and enzymatic systems. Result suggested that the caffeic acid was successfully incorporated into the chitosan in the non-enzymatic system, and the grafting ratio of modified chitosan (CA@CTS-N) was 7.49%. Moreover, lipase had a significant positive effect on the grafting reaction of the chitosan, and the modified chitosan prepared in enzymatic system (CA@CTS-E) obtained a higher grafting ratio, which was 11.82%. In both systems, the carboxyl of the caffeic acid was bonded to the amino of the chitosan and formed carbonyl ammonia. After the introduction of foreign group, many changes occurred in the functional properties of the modified chitosan. First, the water solubility of the chitosan was significantly improved from 0.00285 (native chitosan, CTS) to 0.221 (CA@CTS-N) and 0.774 g/100 mL (CA@CTS-E). The caffeoyl had a significant impact on the emulsifying properties of the chitosan. Compared with those of CTS, the modified chitosan had stronger antioxidation and antibacterial activities against Escherichia coli, Staphylococcus aureus, and Candida albicans. Finally, the pork treated with the modified chitosan exhibited longer shelf life than that treated with CTS.
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