College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China; National R&D Center for Red Alga Processing Technology, Xiamen 361021, China; Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen 361021, China.
College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China; National R&D Center for Red Alga Processing Technology, Xiamen 361021, China; Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen 361021, China; Xiamen Key Laboratory of Marine Functional Food, Xiamen 361021, China.
Int J Biol Macromol. 2024 Jan;255:128196. doi: 10.1016/j.ijbiomac.2023.128196. Epub 2023 Nov 19.
Antioxidant and antimicrobial agarose coatings were developed by grafting gallic acid through the carbodiimide coupling method. Structural characterization revealed that the carboxyl group of gallic acid was successfully grafted onto the C6-OH of D-galactose in agarose, with the highest observed grafting ratio being 13.73 %. The grafting of gallic acid significantly increased the antioxidant and bacteriostatic activities of the agarose. As the grafting ratio of gallic acid-modified agarose (GaAg) increased from 0 to 13.73 %, the scavenging ratio of DPPH and the inhibition ratio of β-carotene bleaching were observed to increase from 0 % to 65.92 % and 6.89 % to 73.46 %, respectively. GaAg exhibited up to 100 % inhibition of Escherichia coli and Staphylococcus aureus. The physicochemical properties of gel strength, viscosity, gelling temperature and melting temperature decreased to 971.3 g/cm, 17.9 mPa·s, 31.7 °C and 84.1 °C, respectively. The gel contact angle was increased from 22.1° to 73.6°. Fish preservation tests have demonstrated that it effectively inhibited bacterial growth, prevented fat oxidation, blocked light, reduced moisture loss, and enhanced the overall quality of grass carp (Ctenopharyngodon idellus) fillets during refrigeration, which was more effective than native agarose in extending the shelf life of fish. Therefore, GaAg holds promise as an aquatic product preservative.
通过碳二亚胺偶联法将没食子酸接枝到琼脂糖上，制备了抗氧化和抗菌琼脂糖涂层。结构表征表明，没食子酸的羧基成功地接枝到琼脂糖的 D-半乳糖的 C6-OH 上，观察到的最高接枝率为 13.73%。没食子酸的接枝显著提高了琼脂糖的抗氧化和抑菌活性。随着接枝到没食子酸改性琼脂糖（GaAg）的没食子酸的接枝率从 0 增加到 13.73%，DPPH 的清除率和β-胡萝卜素漂白抑制率分别从 0%增加到 65.92%和 6.89%增加到 73.46%。GaAg 对大肠杆菌和金黄色葡萄球菌的抑制率达到 100%。凝胶强度、粘度、凝胶化温度和熔化温度等理化性质分别降低到 971.3 g/cm、17.9 mPa·s、31.7°C 和 84.1°C。凝胶接触角从 22.1°增加到 73.6°。鱼类保鲜试验表明，它能有效抑制细菌生长，防止脂肪氧化，阻挡光线，减少水分流失，提高冷藏草鱼（Ctenopharyngodon idellus）鱼片的整体质量，比天然琼脂糖更能延长鱼类的保质期。因此，GaAg 有望成为一种水产防腐剂。
