Carboxymethyl chitosan-quercetin conjugate: A sustainable one-step synthesis and use for food preservation.


Journal

Carbohydrate polymers
ISSN: 1879-1344
Titre abrégé: Carbohydr Polym
Pays: England
ID NLM: 8307156

Informations de publication

Date de publication:
15 Sep 2023
Historique:
received: 13 02 2023
revised: 11 05 2023
accepted: 30 05 2023
medline: 19 6 2023
pubmed: 16 6 2023
entrez: 15 6 2023
Statut: ppublish

Résumé

Bioactive polysaccharide, carboxymethyl chitosan-quercetin (CMCS-q) was prepared by a one-step reaction utilizing Schiff base chemistry. Notably, the presented conjugation method involves neither radical reactions nor auxiliary coupling agents. Physicochemical properties and bioactivity of the modified polymer were studied and compared to those of the pristine carboxymethyl chitosan, CMCS. The modified CMCS-q demonstrated antioxidant activity by TEAC assay and antifungal activity by inhibiting spore germination of plant pathogen Botrytis cynerea. Then, CMCS-q was applied as an active coating on fresh-cut apples. The treatment resulted in enhanced firmness, inhibited browning and improved microbiological quality of the food product. The presented conjugation method allows retaining antimicrobial and antioxidant activity of quercetin moiety in the modified biopolymer. This method can be further used as a platform for binding ketone/aldehyde-containing polyphenols and other natural compounds to form various bioactive polymers.

Identifiants

pubmed: 37321704
pii: S0144-8617(23)00549-0
doi: 10.1016/j.carbpol.2023.121084
pii:
doi:

Substances chimiques

Quercetin 9IKM0I5T1E
Antioxidants 0
Chitosan 9012-76-4
Anti-Infective Agents 0

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

121084

Informations de copyright

Copyright © 2023 Elsevier Ltd. All rights reserved.

Déclaration de conflit d'intérêts

Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

Auteurs

Aviad Sela (A)

Agro-Nanotechnology and Advanced Materials Center, Department of Food Science, Agricultural Research Organization, The Volcani Institute, Rishon LeZion 7505101, Israel; Institute of Biochemistry, Food Science and Nutrition, The Robert H. Smith Faculty of Agriculture, Food and Environment, The Hebrew University of Jerusalem, Rehovot 7610001, Israel. Electronic address: avisela2005@gmail.com.

Noa Shkuri (N)

Agro-Nanotechnology and Advanced Materials Center, Department of Food Science, Agricultural Research Organization, The Volcani Institute, Rishon LeZion 7505101, Israel; Institute of Biochemistry, Food Science and Nutrition, The Robert H. Smith Faculty of Agriculture, Food and Environment, The Hebrew University of Jerusalem, Rehovot 7610001, Israel. Electronic address: noa.shkuri@mail.huji.ac.il.

Nimrod Tish (N)

Department of Postharvest Science, Agricultural Research Organization, The Volcani Institute, Rishon LeZion 7505101, Israel; The Goodman Faculty of Life Sciences, Bar-Ilan University, Ramat Gan 5290002, Israel. Electronic address: nimrod.tish@mail.huji.ac.il.

Yakov Vinokur (Y)

Department of Postharvest Science, Agricultural Research Organization, The Volcani Institute, Rishon LeZion 7505101, Israel. Electronic address: yvinokur@volcani.agri.gov.il.

Victor Rodov (V)

Department of Postharvest Science, Agricultural Research Organization, The Volcani Institute, Rishon LeZion 7505101, Israel. Electronic address: vrodov@volcani.agri.gov.il.

Elena Poverenov (E)

Agro-Nanotechnology and Advanced Materials Center, Department of Food Science, Agricultural Research Organization, The Volcani Institute, Rishon LeZion 7505101, Israel. Electronic address: elenap@volcani.agri.gov.il.

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Classifications MeSH