Yong Huimin, Liu Yunpeng, Yun Dawei, Zong Shuai, Jin Changhai, Liu Jun
College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China.
Foods. 2021 Mar 5;10(3):536. doi: 10.3390/foods10030536.
Hydroxycinnamic acids are one category of bioactive phenolic acids that are widely distributed in plants. In this study, chitosan (CS) was functionalized with three kinds of hydroxycinnamic acids (-coumaric acid, caffeic acid and ferulic acid) through the carbodiimide-mediated grafting method. The obtained hydroxycinnamic-acid-grafted CSs (hydroxycinnamic acid-g-CSs) were further fabricated into food packaging films through solvent casting. For the first time, the functionalities of the different hydroxycinnamic acid-g-CS films were compared. Results showed the grafting ratio of -coumaric acid-g-CS, caffeic acid-g-CS and ferulic acid-g-CS was 73.68, 129.42 and 91.75 mg/g, respectively. Instrumental analyses confirmed hydroxycinnamic acids conjugated with CS through amide and ester bonds. The functionalization of CS film with hydroxycinnamic acids produced a more compact microstructure and higher UV light barrier ability, mechanical strength, water vapor barrier ability, thermal stability and antioxidant and antimicrobial activities. Among the different hydroxycinnamic acid-g-CS films, caffeic acid-g-CS film presented the strongest barrier, mechanical, antioxidant and antimicrobial properties. Moreover, caffeic acid-g-CS film packaging effectively extended the shelf life of pork to 10 days at 4 °C. Our results suggest caffeic acid-g-CS film can be used in the active food packaging field.
羟基肉桂酸是一类广泛分布于植物中的生物活性酚酸。在本研究中，壳聚糖（CS）通过碳二亚胺介导的接枝方法用三种羟基肉桂酸（对香豆酸、咖啡酸和阿魏酸）进行功能化。通过溶液浇铸将获得的羟基肉桂酸接枝壳聚糖（羟基肉桂酸-g-CS）进一步制成食品包装薄膜。首次比较了不同羟基肉桂酸-g-CS薄膜的功能。结果表明，对香豆酸-g-CS、咖啡酸-g-CS和阿魏酸-g-CS的接枝率分别为73.68、129.42和91.75 mg/g。仪器分析证实羟基肉桂酸通过酰胺键和酯键与CS共轭。用羟基肉桂酸对CS薄膜进行功能化处理产生了更致密的微观结构以及更高的紫外线阻隔能力、机械强度、水蒸气阻隔能力、热稳定性以及抗氧化和抗菌活性。在不同的羟基肉桂酸-g-CS薄膜中，咖啡酸-g-CS薄膜表现出最强的阻隔、机械、抗氧化和抗菌性能。此外，咖啡酸-g-CS薄膜包装在4℃下可有效地将猪肉的保质期延长至10天。我们的结果表明咖啡酸-g-CS薄膜可用于活性食品包装领域。
