期刊
FOOD CHEMISTRY
卷 221, 期 -, 页码 657-663出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2016.11.123
关键词
Chlorogenic acid; Gelatin; Antioxidant activity; Antibacterial activity; Coating material; Seafood
资金
- NSFC [31671918, 2014C02017, 2014C51021]
Chlorogenic acid (CGA), a type of plant polyphenol, was conjugated onto gelatin (Gel) to prepare a novel coating material for the preservation of fresh seafood. The optimal reaction molar ratio of CGA to gelatin (4:1) was determined according to the CGA content in the CGA-Gel conjugate. CGA was confirmed to be successfully conjugated onto gelatin by H-1 nuclear magnetic resonance and Fourier transform-infrared spectroscopy. The antioxidant activity of CGA-Gel was proven to be higher than that of the free CGA in 2,2'-azinobis-(3-ethylbenzthiazoline-6-sulphonate) radical scavenging, hydrogen peroxide scavenging, ferric ion reducing power and lipid oxidation assays. The minimum inhibitory concentrations (MIC) of CGA against Escherichia coli, Pseudomonas aeruginosa, Listeria monocytogenes and Staphylococcus aureus were 1, 1, 2 and 2 mg/mL, respectively. The antibacterial activity of CGA-Gel was unaffected by conjugation. (C) 2016 Elsevier Ltd. All rights reserved.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据