Antibacterial and antioxidant properties of phenolic acid grafted chitosan and its application in food preservation: A review.

Antioxidants / pharmacology Chitosan / pharmacology Anti-Bacterial Agents / pharmacology Food Preservation
Antimicrobial Antioxidant Food Phenolic acid-grafted-chitosan Preservation

Journal

Food chemistry
ISSN: 1873-7072
Titre abrégé: Food Chem
Pays: England
ID NLM: 7702639

Informations de publication

Date de publication:
01 Dec 2023
Historique:
received: 24 01 2023
revised: 25 06 2023
accepted: 01 07 2023
medline: 31 7 2023
pubmed: 20 7 2023
entrez: 19 7 2023
Statut: ppublish

Résumé

Chitosan is a bio-renewable natural polymeric material. The antibacterial and antioxidant activity of chitosan can be enhanced by grafting with phenolic acids to further expand its application in food. Therefore, this paper focuses on reviewing the structure, antimicrobial and antioxidant activities and their mechanisms with phenolic acid-g-CS, evaluating its cytotoxicity, and describing its application in various food preservation. In general, different reaction mechanisms of phenolic acid-g-CS synthesis lead to different product structures. Compared to chitosan, phenolic acid-g-chitosan exhibited enhanced antibacterial and antioxidant activities. The toxicity assessment showed that phenolic acid-g-CS is not cytotoxic. Moreover, phenolic acid-g-CS has been applied to a variety of food products such as fruits, vegetables and meat with good results. Overall, this review provides a certain reference for subsequent researchers to design phenolic acid-g-CS more rationally and for the subsequent development of phenolic acid-g-CS in food preservation.

Identifiants

DOI: 10.1016/j.foodchem.2023.136788 PMID: 37467692
pubmed: 37467692
pii: S0308-8146(23)01406-1
doi: 10.1016/j.foodchem.2023.136788
pii:
doi:

Substances chimiques

Antioxidants 0
Chitosan 9012-76-4
phenolic acid I3P9R8317T
Anti-Bacterial Agents 0

Types de publication

Journal Article Review

Langues

eng

Sous-ensembles de citation

IM

Pagination

136788

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

Xin Yang (X)

College of Food Science and Technology, Shanghai Ocean University, Shanghai, China.

Weiqing Lan (W)

College of Food Science and Technology, Shanghai Ocean University, Shanghai, China; Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center, Shanghai, China; National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China. Electronic address: wqlan@shou.edu.cn.

Xiaohong Sun (X)

College of Food Science and Technology, Shanghai Ocean University, Shanghai, China; Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center, Shanghai, China; National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China. Electronic address: xhsun@shou.edu.cn.

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Classifications MeSH

questionsmedicales.fr › Actions chimiques et utilisations › Utilisations spécialisées de produits chimiques › Agents protecteurs › Antioxydants › Antibacterial and antioxidant properties of...
questionsmedicales.fr › Glucides › Polyosides › Chitine › Chitosane › Antibacterial and antioxidant properties of...
questionsmedicales.fr › Actions chimiques et utilisations › Actions pharmacologiques › Utilisations thérapeutiques › Anti-infectieux › Antibactériens › Antibacterial and antioxidant properties of...
questionsmedicales.fr › Technologie, industrie et agriculture › Industrie › Industrie alimentaire › Technologie alimentaire › Conservation aliments › Antibacterial and antioxidant properties of...