This study was aimed at preparing chitosan(CS)-phenolic acids copolymers to obtain better preservation effect in marine products.In this work,CS was grafted onto phenolic acids such as gallic acid(GA)and protocatechui...This study was aimed at preparing chitosan(CS)-phenolic acids copolymers to obtain better preservation effect in marine products.In this work,CS was grafted onto phenolic acids such as gallic acid(GA)and protocatechuic acid(PA)by a carbodiimide coupling method.The copolymers(CS-grafted-GA(CS-g-GA)and CS-grafted-PA(CS-g-PA))were further confirmed through physicochemical properties including ultraviolet-visible(UV-Vis)spectrophotography,fourier transform infrared(FTIR)spectrometry,differential scanning calorimetry(DSC)thermogram,rheological behaviour,scanning electron microscope(SEM)and antioxidant activity analysis.Subsequently,the effects of copolymers on preservation of refrigerated sea bass(Lateolabrax japonicus)fillets were investigated.The results showed that the CS-g-GA(110.82 mg GA/g)exhibited higher grafting rate than CS-g-PA(62.63 mg PA/g).According to the assessment of UV-Vis and FTIR spectrometry,both the GA and PA were grafted onto CS successfully.SEM analysis demonstrated that the microstructure of copolymers became irregular.Meanwhile,both the CS-g-GA and CS-g-PA copolymers displayed superior thermal stability,rheological properties and antioxidant capacity than the pure CS.Furthermore,the copolymers also revealed a significantly stronger preservation effect on sea bass fillets including inhibiting microbial growth and delaying the deterioration of color,texture and sensory quality.Therefore,CS-g-GA and CS-g-PA could be used as promising preservatives for seafood.展开更多
基金supported by National Key R&D Program of China(2019YFD0901602)China Agriculture Research System(CARS-47-G26)Ability promotion project of Shanghai Municipal Science and Technology Commission Engineering Center(19DZ2284000).
文摘This study was aimed at preparing chitosan(CS)-phenolic acids copolymers to obtain better preservation effect in marine products.In this work,CS was grafted onto phenolic acids such as gallic acid(GA)and protocatechuic acid(PA)by a carbodiimide coupling method.The copolymers(CS-grafted-GA(CS-g-GA)and CS-grafted-PA(CS-g-PA))were further confirmed through physicochemical properties including ultraviolet-visible(UV-Vis)spectrophotography,fourier transform infrared(FTIR)spectrometry,differential scanning calorimetry(DSC)thermogram,rheological behaviour,scanning electron microscope(SEM)and antioxidant activity analysis.Subsequently,the effects of copolymers on preservation of refrigerated sea bass(Lateolabrax japonicus)fillets were investigated.The results showed that the CS-g-GA(110.82 mg GA/g)exhibited higher grafting rate than CS-g-PA(62.63 mg PA/g).According to the assessment of UV-Vis and FTIR spectrometry,both the GA and PA were grafted onto CS successfully.SEM analysis demonstrated that the microstructure of copolymers became irregular.Meanwhile,both the CS-g-GA and CS-g-PA copolymers displayed superior thermal stability,rheological properties and antioxidant capacity than the pure CS.Furthermore,the copolymers also revealed a significantly stronger preservation effect on sea bass fillets including inhibiting microbial growth and delaying the deterioration of color,texture and sensory quality.Therefore,CS-g-GA and CS-g-PA could be used as promising preservatives for seafood.
