College of Food Science & Technology, Shanghai Ocean University, Shanghai, 201306, China; Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, China.
College of Food Science & Technology, Shanghai Ocean University, Shanghai, 201306, China; Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, China.
Int J Biol Macromol. 2020 Sep 15;159:333-340. doi: 10.1016/j.ijbiomac.2020.05.089. Epub 2020 May 16.
The chlorogenic acid-grafted-chitosan conjugates (CA-g-CS) with three grafting ratios were synthesized. Then the CA-g-CS conjugated films (CA-g-CS I, CA-g-CS II, and CA-g-CS III) and the CA-CS incorporated films (CA-CS I, CA-CS II, and CA-CS III) with equivalent chlorogenic acid content were prepared, respectively. The physical, mechanical, and biological properties of CA-g-CS conjugated and CA-CS incorporated films were evaluated. Further, the CA-g-CS III and CA-CS III were chosen to evaluate their preservative effect on shrimp. Compared with CS film, CA-g-CS conjugated and CA-CS incorporated films showed enhanced opacity and water solubility, changed thickness and water vapor permeability, and reduced moisture content, tensile strength and elongation at break. Conjugation or incorporation of CA enhanced antioxidant and antibacterial activities of CS films, and these activities increased with the increasing of CA content. CA-g-CS III showed better preservative effect on shrimp than CA-CS III in terms of weight loss, pH value, total volatile basic nitrogen, total bacterial count and sensory score of shrimp during storage. Therefore, CA-g-CS conjugated films exhibited better bioactivities and preservative effect on shrimp than CA-CS incorporated films. Compared with incorporation, conjugation of CA with CS is a more efficient way to improve properties of CS film.
合成了三种接枝率的绿原酸接枝壳聚糖偶联物（CA-g-CS）。然后分别制备了具有等效绿原酸含量的 CA-g-CS 接枝膜（CA-g-CS I、CA-g-CS II 和 CA-g-CS III）和 CA-CS 复合膜（CA-CS I、CA-CS II 和 CA-CS III）。评估了 CA-g-CS 接枝和 CA-CS 复合膜的物理、机械和生物性能。进一步选择 CA-g-CS III 和 CA-CS III 来评估它们对虾的保鲜效果。与 CS 膜相比，CA-g-CS 接枝和 CA-CS 复合膜表现出更高的不透明度和水溶性、改变的厚度和水蒸气透过率、降低的水分含量、拉伸强度和断裂伸长率。CA 的接枝或掺入增强了 CS 膜的抗氧化和抗菌活性，并且这些活性随着 CA 含量的增加而增加。在贮藏过程中，从虾的失重、pH 值、总挥发性碱性氮、总细菌计数和感官评分来看，CA-g-CS III 对虾的保鲜效果优于 CA-CS III。因此，CA-g-CS 接枝膜对虾的生物活性和保鲜效果优于 CA-CS 复合膜。与掺入相比，CA 与 CS 的接枝是一种更有效的改善 CS 膜性能的方法。
