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Novel Antimicrobial and Antioxidant Chitosan Derivatives Prepared by Green Grafting with Phenyllactic Acid

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Abstract

In order to develop novel antimicrobial and antioxidant biopolymers for active packaging to improve quality and safety of food products, we for the first time grafted phenyllatic acid (PLA) on chitosan (CS) using a green and facile method. The reaction between PLA and CS was confirmed by UV − vis and Fourier-transform infrared spectroscopy. The grafting ratio was 5.72%, 9.16% and 11.83%, respectively, at a PLA:CS molar ratio of 1:1, 2:1, and 3:1. The grafting of PLA on CS reduced the thermal decomposition temperature of CS according to differential scanning calorimetry. A greater grafting ratio corresponded to a higher activity of scavenging 2, 2-diphenyl-1-picrylhydrazyl radicals and inhibition to growth of Gram-positive Staphylococcus aureus and Listeria monocytogenes, Gram-negative Escherichia coli and Salmonella enterica, and fungi Saccharomyces cerevisiae and Penicillium expansum (P < 0.05). These novel CS derivatives have potential to reduce oxidation and inhibit spoilage microorganisms to improve food quality and safety.

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Acknowledgements

This work was supported by the National Science and Technology Support Program (Grant No. 2015BAD17B02-1), the Independent Innovation Major Project of Huangdao District Qingdao City (Grant No. 2014-3-11), and the National Natural Science Foundation of China (Grant No. 31371731).

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Authors and Affiliations

  1. College of Food Science and Engineering, Ocean University of China, Qingdao, 266003, People’s Republic of China

    Rui Li, Xun Sun, Ying Xu & Dongfeng Wang

  2. Department of Food Science and Technology, University of Tennessee, Knoxville, TN, 37996, USA

    Qixin Zhong

Authors
  1. Rui Li
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  2. Xun Sun
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  3. Ying Xu
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  4. Qixin Zhong
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  5. Dongfeng Wang
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Correspondence to Dongfeng Wang.

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Li, R., Sun, X., Xu, Y. et al. Novel Antimicrobial and Antioxidant Chitosan Derivatives Prepared by Green Grafting with Phenyllactic Acid. Food Biophysics 12, 470–478 (2017). https://doi.org/10.1007/s11483-017-9503-6

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  • DOI: https://doi.org/10.1007/s11483-017-9503-6

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