期刊
FOODS
卷 11, 期 9, 页码 -出版社
MDPI
DOI: 10.3390/foods11091360
关键词
conjugated chitosan film; functionality; preservation effect
资金
- Hainan Province Science and Technology Special Fund [ZDYF2022XDNY156]
- Education Department of Hainan Province [Hnky2022-5]
- Key Laboratory of Food Nutrition and Functional Food of Hainan Province [HDSYSZX-202109]
- Project of Research Platform Construction of Hainan University, Hainan Province, China [ZY2021HN05]
In this study, p-hydroxybenzoic acid-grafted chitosan (PA-g-CS) conjugates with different grafting degrees were synthesized and developed into films. The PA-g-CS films showed comprehensive performance improvements compared to the chitosan films and exerted a beneficial effect on the quality of fresh-cut jackfruit.
In the present study, p-hydroxybenzoic acid-grafted chitosan (PA-g-CS) conjugates with different grafting degrees were synthesized by a free radical-regulated grafting approach. The conjugates were further developed into films by casting, and their characteristics and preservative effects on fresh-cut jackfruit were evaluated. Compared to the CS film, the PA-g-CS film showed comprehensive performance improvements, including enhancements of water solubility, anti-ultraviolet capacity, antioxidation, and antibacterial activity. Moreover, compared with CS film, some appreciable and favorable changes of physical properties were observed in the PA-g-CS films, which included water vapor permeability, oxygen permeability, surface morphology, moisture content, and mechanical intensity. Furthermore, compared to CS alone, the application of PA-g-CS films to fresh-cut jackfruit exerted a beneficial effect on the quality of products, as indicated by the inhibition of weight loss, softening, and membrane damage, the maintenance of soluble solids and ascorbic acids contents, as well as a reduced bacterial count and a higher sensory score. Among these PA-g-CS films, the best preservation effect was achieved with the highest degree of grafting (PA-g-CS III). The results suggested that the PA-g-CS film has the potential to be explored as a new type of packaging material for the preservation of fresh-cut fruits and vegetables.
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