Physico-chemical and antioxidant properties of chitosan film with addition of β-carotene and butylated hydroxytoluene (original) (raw)
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Carbohydrate Polymers, 2021
This work focused on studying the physicochemical and antioxidant properties changes of varying molecular weight (Mw) chitosan-depolymerization products (CDP)-based films occurring after crosslinking by heat-treatment and Maillard reaction (MR). Based on color properties and browning index, an enhancement of films properties was observed after treatment at 90 °C with a reduction in their water content, solubility and contact angle. Brown MR products were developed in heated films containing glucose thus improving their barrier properties. This effect was more pronounced in lower Mw-CDP based films. In addition, according to TGA, EAB and TS analyses an improvement in heat-treated films thermal stability and mechanical properties was detected and further confirmed through FTIR, X-ray and SEM analyses. The evaluation of the antioxidant potential through four different assays allowed to conclude that glucose addition, thermal treatment and the use of low Mw-CDP highly enhanced the MR-modified films antioxidant capacity. Consequently, MR crosslinked chitosan-based films could be potentially used as an alternative for bioactive and functional packaging effective in food oxidation inhibition, especially using low Mw chitosan derivatives.
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Chitosan-galactose Maillard reaction (CG) were prepared by heating at 100 °C for 3 hrs in a model system containing chitosan (CH) and 1%, 1.5% and 2% (w/v) of galactose. The results showed that the absorbance at 294 and 420 nm, the fluorescence intensity and the color differences of CG Maillard reaction products (MRPs) increased significantly with the increase of galactose concentration, which indicated the development of MRPs. In addition, FT-IR analysis showed that the degree of deacetylation of CG-MRPs was reduced with the increasing galactose ratio by the schiff base (–C=N) formation, indicating that the galactose has been attached to the amino group of chitosan. Likewise, the antioxidant activities (DPPH, chelating ability and reducing power) of CG-MRPs were investigated. Notably, the effect of galactose concentration in CG-MRPs was found to enhance the antioxidant activity, indicating that CG-2% exhibited the highest antioxidant activity in the range of 0.25–2.0 mg/mL. Further...
Food Chemistry, 2022
In this study, the effects of different temperatures, incubation times and types of reducing sugars, including glucose and different low molecular weight (Mw) chito-oligosaccharides (COS) with varying acetylation degree (AD), on the extent of Maillard reaction (MR) on chitosan-based films were studied. Interestingly, an improvement of structural and functional properties of all MR-crosslinked films was noted, which is more pronounced by heating at higher temperature and exposure time. These findings were proved through Fourier-transform infrared and X-ray diffraction analyses. In addition, color change and Ultraviolet spectra demonstrate that glucose addition provides the high extent of MR, followed by COS1 (Mw < 4.4 kDa; AD, 18.20%) and COS2 (Mw < 4.4 kDa; AD, 10.63%). These results were confirmed by enhanced water resistance and thermal properties. Moreover, MR-chitosan/COS films showed the highest mechanical properties, whereas, glucose-loaded films were brittle, as demonstrated by scanning electron microscopy micrographs. Furthermore, MR-chitosan/COS1 films exhibited the better antioxidant behavior followed by chitosan/glucose and chitosan/COS2 films, mainly at higher heating-conditions. Thereby, MR-crosslinked chitosan/COS based films were attractive to be applied as functional and active coatingmaterials in various fields.
Carbohydrate Polymers, 2020
This work aimed to modify blue crab chitosan-based films through the Maillard reaction (MR) as a novel alternative to improve their functional and biological properties. To this end, different saccharides (glucose (aldohexose), fructose (ketohexose), xylose (aldopentose) and arabinose (aldopentose)), at different weight ratios 0.5, 1.0 and 2.0% (g/100 g polymer), were studied, and films were heated at 90 °C for 24 h. Based on color changes and browning index measurements, the extent of MR was the highest with aldopentoses, whereas hexoses and particularly ketohexoses, exhibited a relative crosslinking rate. These findings were further reflected with an improvement in treated films mechanical properties and thermal degradation temperatures, and advantageously, barrier properties against UV light and water. In addition, the MR-modified Cs-based films antioxidant activity was interestingly enhanced with mainly aldopentoses. Consequently, MR crosslinked chitosan-based films are promising alternative for active and functional packaging able of food oxidation hindering, especially using aldopentoses.
The functional properties of soluble melanoidins from a single combination of monosaccharides (fructose or glucose) and amino acid model systems were evaluated. The selected amino acids, commonly found in apple juice and highly reactive in the Maillard reaction, were asparagine (Asn), aspartic acid (Asp) and glutamic acid (Glu). The response surface methodology (RSM) was applied to determine the optimum conditions to maximize the yield (g of obtained melanoidin) from the Maillard reaction. The effect of these conditions on the colour intensity and the absorbance of melanoidins was measured at different wavelengths (280, 325, 405 nm). Browning at 420 nm, colour and antioxidant activity were also determined. The optimum reaction conditions to maximize melanoidin production were glucose/Asn 95º C for 109.7 h at 0.77 (g·kg-1) amino acid concentration. Antioxidant activities were evaluated through the free radical scavenging activity including 1, 1-diphenyl-2-picryl-hydrazil (DPPH) and 2...
Effect of drying methods on the reactivity of chitosan towards Maillard reaction
Food Hydrocolloids, 2012
The effect of drying methods on chitosan reactivity towards Maillard reaction during storage of dried chitosanelactose systems was investigated. Two different structural forms of chitosan, scaffold and microspheres, were prepared. Then they were dried by lyophilization or using supercritical fluid technology (SF-CO 2) and stored with lactose under controlled temperature conditions (60 C) and water activity (a w ¼ 0.65). The drying method produced slight modifications on the chitosan structure especially in samples submitted to SF-CO 2 treatment. Differences were more evident in the reactivity of chitosanelactose systems during storage. Maillard reaction development was assessed by quantification of a new compound which originated from the acid hydrolysis of Amadori compounds (NFMD) resulting from chitosanelactose interactions, and not detected in the acid hydrolysates of freshly prepared chitosan-lactose systems. Maillard reaction was influenced by different factors such as the manner of lactose addition, structure of chitosan (microspheres and scaffolds) and drying method. Lyophilized chitosan in the form of microspheres with lactose, presented the highest values of NFMD (428.45 mg/100 g of sample). The determination of this compound could be used as an index of the progress of Maillard reaction.
Enzymatic modification of chitosan with quercetin and its application as antioxidant edible films
Quercetin, rutin, naringin, hesperidin and chrysin were tested as substrates for cloroperoxidase to produce reactive quinones to graft onto chitosan. Quercetin and rutin quinones were successfully chemically attached to low molecular weight chitosan. The quercetinmodified chitosan showed an enhancement of plastic, antioxidant and antimicrobial properties as well as of thermal degradability. Finally, chitosan-quercetin films visibly decreased enzymatic oxidation when applied to Opuntia ficus indica cladodes
Development of Chitosan/Whey Protein Hydrolysate Composite Films for Food Packaging Application
Journal of Composites Science
There is a significant drive towards the development of edible biocompatible films for food packaging application due to the environmental and health impacts of synthetic packaging materials. This has inspired the exploration of biodegradable natural polymers as packaging materials. To address the instant water disintegration of most natural polymers, polymers with conditional water solubility, such as chitosan (needing acidic conditions for dissolution in water), have gained significant research attention. To this end, chitosan has been blended with different natural proteins, including whey protein isolates, to prepare edible food films. However, consumption of whey protein isolates in their natural form has been proposed in the literature to prolong processing (digestion) time upon consumption. To circumvent this limitation, here we report the development of chitosan/whey protein hydrolysate-based edible films with additional antioxidant properties. The developed films revealed t...
Carbohydrate Polymers, 2019
In this study, water-soluble chitosan (Ch) derivatives were synthesized by the Maillard reaction between Ch and lactose. The Ch derivatives were characterized by FT-IR, 1 H-NMR and SLS to determine their structure, degree of deacetylation (DD), and molecular weight (Mw). The solubility at physiological pH, the in vitro antioxidant activity against hydroxyl radical, anion superoxide radical and ABTS cation radical, and the cytotoxicity against epithelial cells of the rat ileum (IEC-18) were also evaluated. The Maillard reaction, derivatives with lower Mw and DD and greater solubility than Ch were obtained. The biological properties of the derivatives were dependent on the concentration, Mw and DD, with antioxidant activity greater than or equal to that of Ch and noncytotoxic in a wide range of concentrations. The results indicate that Ch derivatization with lactose produces new water-soluble polysaccharides, with antioxidant activity and non-cytotoxic, which can be used as biomaterials for food and pharmaceutical applications.