| Physical and Antioxidant Properties of Edible Chitosan Ascorbate Films | |
Tan, WQ ; Dong, F; Zhang, JJ; Zhao, X; Li, Q; Guo, ZY
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| 发表期刊 | JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
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| ISSN | 0021-8561 |
| 2019-03-06 | |
| 卷号 | 67期号:9页码:2530-2539 |
| 关键词 | chitosan-based biodegradable film ascorbic acid physical property antioxidant activity |
| 研究领域 | Agriculture, Multidisciplinary ; Chemistry, Applied ; Food Science & Technology |
| DOI | 10.1021/acs.jafc.8b04567 |
| 产权排序 | [Tan, Wenqiang; Dong, Fang; Zhang, Jingjing; Li, Qing; Guo, Zhanyong] Chinese Acad Sci, Yantai Inst Coastal Zone Res, Key Lab Coastal Biol & Bioresource Utilizat, Yantai 264003, Shandong, Peoples R China; [Zhang, Jingjing; Guo, Zhanyong] Univ Chinese Acad Sci, Beijing 100049, Peoples R China; [Zhao, Xiang] Yantai Univ, Coll Chem & Chem Engn, Yantai 264005, Shandong, Peoples R China |
| 作者部门 | 海岸带生物资源高效利用研究与发展中心 |
| 英文摘要 | Chitosan ascorbates with different substitution degrees were synthesized on the basis of salification of chitosan and ascorbic acid at various molar ratios in water and were successfully used to prepare antioxidative films by casting for the first time. Fourier transform infrared and H-1 nuclear magnetic resonance spectra recorded the structural characteristics of all chitosan ascorbates; meanwhile, physicochemical property and antioxidant activity of the produced chitosan ascorbate films were characterized, with chitosan acetate film serving as the control, and these properties were also measured for comparison. The results revealed that salification of chitosan with ascorbic acid not only improved the total color difference, chroma, opacity, capacity for blocking ultraviolet-visible light, and water solubility of chitosan-based films but also decreased water content, swelling degree, and water vapor permeability compared to chitosan acetate film. Also, as was expected, the antioxidant activity assays showed that incorporation of ascorbate into the chitosan matrix effectively enhanced the scavenging activity against the DPPH radical and reducing power. Cs(2)Vc(8) and Cs(2)Vc(6) especially exhibited the strongest scavenging capacities against the DPPH radical (EC50 < 0.025 mg/mL). These findings offered a suggestion that the prepared chitosan ascorbate films can be applied as novel green oxidation-resistant materials in the food packaging industry. |
| 文章类型 | Article |
| 资助机构 | National Natural Science Foundation of ChinaNational Natural Science Foundation of China [41576156] ; Seed Project of Yantai Institute of Coastal Zone Research, Chinese Academy of Sciences [YIC Y755031011] ; Natural Science Foundation of Shandong Province of ChinaNatural Science Foundation of Shandong Province [ZR2017BD015] ; Science and Technology Service Network Initiative of Chinese Academy of Sciences [KFJ-STS-ZDTP-023] |
| 收录类别 | SCI |
| 语种 | 英语 |
| 关键词[WOS] | SENSITIVE DETECTION ; ACID ; ANTIBACTERIAL ; BARRIER ; POLYPHENOLS ; DERIVATIVES ; COMPOSITE ; STARCH ; SALTS ; OXIDE |
| 研究领域[WOS] | Agriculture, Multidisciplinary ; Chemistry, Applied ; Food Science & Technology |
| WOS记录号 | WOS:000460996800012 |
| 引用统计 | |
| 文献类型 | 期刊论文 |
| 条目标识符 | http://ir.yic.ac.cn/handle/133337/24978 |
| 专题 | 海岸带生物学与生物资源利用重点实验室_海岸带生物资源高效利用研究与发展中心 海岸带生物学与生物资源利用重点实验室_海岸带生物学与生物资源保护实验室 中国科学院海岸带环境过程与生态修复重点实验室_污染过程与控制实验室 |
| 作者单位 | 1.Chinese Acad Sci, Yantai Inst Coastal Zone Res, Key Lab Coastal Biol & Bioresource Utilizat, Yantai 264003, Shandong, Peoples R China; 2.Univ Chinese Acad Sci, Beijing 100049, Peoples R China; 3.Yantai Univ, Coll Chem & Chem Engn, Yantai 264005, Shandong, Peoples R China |
| 推荐引用方式 GB/T 7714 | Tan, WQ,Dong, F,Zhang, JJ,et al. Physical and Antioxidant Properties of Edible Chitosan Ascorbate Films[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,2019,67(9):2530-2539. |
| APA | Tan, WQ,Dong, F,Zhang, JJ,Zhao, X,Li, Q,&Guo, ZY.(2019).Physical and Antioxidant Properties of Edible Chitosan Ascorbate Films.JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,67(9),2530-2539. |
| MLA | Tan, WQ,et al."Physical and Antioxidant Properties of Edible Chitosan Ascorbate Films".JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 67.9(2019):2530-2539. |
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