Effect of syringic acid incorporation on the physical, mechanical, structural and antibacterial properties of chitosan film for quail eggs preservation

doi:10.1016/j.ijbiomac.2019.08.045

International Journal of Biological Macromolecules

Volume 141, 1 December 2019, Pages 876-884

https://doi.org/10.1016/j.ijbiomac.2019.08.045 Get rights and content

Abstract

The physical mechanics and structural properties of composite films based on chitosan and syringic acid (SA) were studied in this study. The results indicated that the addition of SA made the chitosan-SA films exhibited higher density, water solubility and opacity, but the water vapor permeability and water content were decreased. In addition, Chitosan-SA films had a significant antibacterial effect on test bacteria. The surface and cross-section of chitosan-SA films were more uniform and smoother when combined with 0.25% and 0.5% 0f SA. The FT-IR and XRD spectra of the chitosan-SA film indicated that the interaction between chitosan and SA may be non-covalent, and DSC indicated that the thermal stability of the composite film was reduced. In summary, the modified color, increased bacteriostatic and water-blocking properties, as well as the slight changes in mechanical properties indicated that the addition of SA may contribute to extend the shelf life of the food. Thus, chitosan-SA films incorporating 0.25% and 0.5% of SA can be further explored as active packing materials for food preservation. The composite film was used for the preservation of quail egg coatings, and it was found that 0.25% and 0.5% of the coating film had a good preservation effect.

Introduction

In recent years, in order to protect industrial foods from the effects of oxygen and moisture in the air, edible films and coatings have been used as substitutes for traditional non-biodegradable plastic films, and have many advantages over synthetic materials [1], such as biodegradability and environmental protection [2]. Moreover, some edible coatings have the potential to improve food appearance [3]. The incorporation of antimicrobial agents in coatings is emerging as a promising technology, as it establishes contact with food and inhibits the growth of microorganisms present on the surface [4].

Chitosan is a polysaccharide obtained by deacetylation of chitin. Due to its non-toxic, degradable and antibacterial properties, it has been widely used in food packaging materials [5,6]. Studies have reported that the infiltration of essential oils, plant extracts, apple young polyphenols, protocatechuic acid, hydroxybenzoic acid would enhance the antioxidant effect of chitosan membranes [7,8]. Although phenolic compounds are a class of biologically active antioxidants and have been widely used in the food industry, the fusion with chitosan as a biological anti-corrosion film requires further study.

Syringic acid (SA) is a hydroxybenzoic acid of phenolic compound. It has prominent antioxidant properties, which is commonly found in cereal grains, Lenntinulaedodes (shiitake) and RadixIsatidis [9,10]. SA has also been reported to exhibit antibacterial activity against various microorganisms [11]. In this study, chitosan composite films were prepared by adding different amounts of SA to chitosan for the first time. The purpose of this study was to investigate the effects of SA incorporation on the physical, mechanical, and antibacterial properties of chitosan-SA composite films. Furthermore, the preservation effect of the composite film on quail eggs was discussed.

Section snippets

Materials and reagents

Chitosan (molecular weight of around 1.5 × 10⁵ Da. degree of deacetylation ≥95%, viscosity 100–200 mpa. s) and syringic acid were purchased from Xi'an Jingbo Biological Technology Co. Ltd. (China). Fresh quail eggs were purchased from Vanguard Superstore, with an average quality of 9.5 g–13 g. All other reagents were of analytical grade.

Preparation of chitosan-SA composite films

As shown in the Table 1, 1 g of chitosan was accurately dissolved in 50 mL of 1% (V/V) acetic acid solution by stirring at room temperature for 4 h on a

Film thickness, density, moisture content and water solubility of chitosan-SA films

The thicknesses and density of films were presented in Table 2. After the addition of SA, except for the concentration of 0.25%, the other concentrations were significantly correlated with the density of chitosan itself (P < 0.05). It was consistent with the study of mixing chitosan film with tea polyphenol [19]. The thickness of chitosan-SA films was changed, but there was no significant difference (P > 0.05). Similar research was also observed in the incorporation of gallic acid or quercetin,

Conclusions

The incorporation of SA significantly influenced the physical properties, mechanical properties and antibacterial activity of the chitosan-SA films. The WVP and water content were decreased, indicating that the water blocking performance of the film is enhanced. The surface and cross-section of chitosan-SA films were more uniform and smoother when combined with 0.25% and 0.5% of SA. The FT-IR and XRD spectra of the chitosan-SA film indicated that the interaction between chitosan and SA may be

Acknowledgments

This research was financially supported by the National Natural Science Foundation of China (grant no. 31560429).

References (49)

R.N. Tharanathan
Biodegradable films and composite coatings: past, present and future
Trends Food Sci. Technol.
(2003)
P.K. Dutta et al.
Perspectives for chitosan based antimicrobial films in food applications
Food Chem.
(2009)
P. Santiago-Silva et al.
Antimicrobial efficiency of film incorporated with pediocin (ALTA 2351) on preservation of sliced ham
Food Control
(2009)
I. Hamed et al.
Industrial applications of crustacean by-products (chitin, chitosan, and chitooligosaccharides): a review
Trends Food Sci. Technol.
(2016)
A. Usman et al.
Chitin and chitosan based polyurethanes: a review of recent advances and prospective biomedical applications
Int. J. Biol. Macromol.
(2016)
H. Chen et al.
Physical and antimicrobial properties of spray-dried zein–casein nanocapsules with co-encapsulated eugenol and thymol
J. Food Eng.
(2015)
L. Sun et al.
Preparation and characterization of chitosan film incorporated with thinned young apple polyphenols as an active packaging material
Carbohydr Polymer
(2017)
F.M. Campos et al.
Cell membrane damage induced by phenolic acids on wine lactic acid bacteria
Int. J. Food Microbiol.
(2009)
J. Liu et al.
Effect of protocatechuic acid incorporation on the physical, mechanical, structural and antioxidant properties of chitosan film
Food Hydrocoll.
(2017)
R.A. Talja et al.
Effect of type and content of binary polyol mixtures on physical and mechanical properties of starch-based edible films
Carbohydr. Polym.
(2008)

P.J. Park et al.

Free radical scavenging activities of differently deacetylated chitosans using an ESR spectrometer

Carbohydr. Polym.

(2004)

C. Bangyekan et al.

Preparation and properties evaluation of chitosan-coated cassava starch films

Carbohydr. Polym.

(2006)

Y. Peng et al.

Development of tea extracts and chitosan composite films for active packaging materials

Int. J. Biol. Macromol.

(2013)

S.B. Schreiber et al.

Introduction of primary antioxidant activity to chitosan for application as a multifunctional food packaging material

Food Hydrocoll.

(2013)

L. Wang et al.

Preparation and characterization of active films based on chitosan incorporated tea polyphenols

Food Hydrocoll.

(2013)

A. Aljawish et al.

Characterization of films based on enzymatically modified chitosan derivatives with phenol compounds

Food Hydrocoll.

(2016)

U. Siripatrawan et al.

Improving functional properties of chitosan films as active food packaging by incorporating with propolis

Food Hydrocoll.

(2016)

C. Wu et al.

Structural properties of films and rheology of film-forming solutions of chitosan gallate for food packaging

Carbohydr Polymer

(2016)

J.F. Rubilar et al.

Physico-mechanical properties of chitosan films with carvacrol and grape seed extract

J. Food Eng.

(2013)

J.T. Martins et al.

Influence of α-tocopherol on physicochemical properties of chitosan-based films

Food Hydrocoll.

(2012)

M.S. Rao et al.

Chitosan and guar gum composite films: preparation, physical, mechanical and antimicrobial properties

Carbohydr. Polym.

(2010)

E. Talón et al.

Antioxidant edible films based on chitosan and starch containing polyphenols from thyme extracts

Carbohydr. Polym.

(2017)

S. Mathew et al.

Characterisation of ferulic acid incorporated starch–chitosan blend films

Food Hydrocoll.

(2008)

X. Sun et al.

The antimicrobial, mechanical, physical and structural properties of chitosan–gallic acid films

LWT-Food Science and Technology

(2014)

Cited by (70)

Enhancing physicochemical, antimicrobial, and release properties of fish skin gelatin films using dual-layer nanoparticles loaded with tea polyphenols/kojic acid for air-dried chicken preservation
2024, Food Hydrocolloids
This study investigated the effects of the physicochemical, antimicrobial and release properties of fish skin gelatin (FG) films by dual-layer nanoparticles containing tea polyphenols/kojic acid, and their application in air-dried chicken preservation. Dual-layer nanoparticles were prepared by layer-by-layer (LBL) self-assembly technique, yielding an average particle size of 365.4 nm. Atomic force microscopy confirmed the compatibility between the nanoparticles and the film matrix. Spectroscopic and X-ray analyses provided insights into hydrogen bond formation between the nanoparticles and the film matrix, supported by molecular docking studies, and the FG film with nanoparticles exhibited improved tensile strength, thermal stability, UV-blocking properties, and hydrophobicity. The composite film showed potent antimicrobial activity against spoilage bacteria, antioxidative effects, and controlled release behavior. In vitro toxicity tests confirmed the film's safety, which was then used to preserve air-dried chicken. High-throughput sequencing analysis indicated its effectiveness in suppressing spoilage bacteria like Brochothrix and Psychrobacter, influencing bacterial population distribution during storage. These findings hold strategic significance for improving active food packaging materials that incorporate food-derived nanoparticles into reinforced biofilms.
Polysaccharide film containing cinnamaldehyde-chitosan nanoparticles, a new eco-packaging material effective in meat preservation
2024, Food Chemistry
The development of novel eco-friendly materials like chitosan for food storage and preservation has become crucial in eliminating plastic packaging and minimizing waste. In this work, cinnamaldehyde has been encapsulated in chitosan nanoparticles and subsequently incorporated into a 2 % chitosan film. The obtained nanoparticles achieved an average radius size of 89.80 nm, PDI of 0.40, and spherical morphology determined by SEM. Cinnamaldehyde was encapsulated in chitosan nanoparticles achieving values of encapsulation close to 7 %, showing a biphasic release profile with sustained release during 5 days. Films with an average thickness of 0.124 mm and elongation at break of 63.66 % to 76.50 % were obtained. Finally, the antimicrobial properties of the films was tested showing reduction values in total aerobic value of 4.85 log cfu/g, total coliform of 1.26 log cfu/g and grow potential value of < 0.5 log10 for Listeria monocitogenes over 20 days.
Preparation, characterization and application of antioxidant packaging films based on chitosan-epicatechin gallate conjugates with different substitution degrees
2024, International Journal of Biological Macromolecules
In this study, chitosan (CS) was conjugated with epicatechin gallate (ECG) to prepare CS-ECG conjugates with different substitution degrees (5.18 %, 6.36 % and 7.74 %). Then, antioxidant packaging films were fabricated by blending CS and CS-ECG conjugates. The impact of CS-ECG conjugates' substitution degree on the functionality of CS/CS-ECG films was determined. CS-ECG conjugates showed UV absorption at 275 nm, proton signal at 6.85 ppm and infrared absorption at 1533 cm⁻¹, assigning to the conjugated ECG. As compared with CS, CS-ECG conjugates exhibited less crystalline state but higher antioxidant activity. The structural characterization of CS/CS-ECG films showed CS and CS-ECG conjugates formed hydrogen bonds. CS/CS-ECG films displayed 26.35 %–29.23 % water solubility, 85.61°–86.96° water contact angle, 3.11–3.41 × 10⁻¹¹ g m⁻¹ s⁻¹ Pa⁻¹ water vapor permeability, 0.29–0.34 cm³ mm m⁻² day⁻¹ atm⁻¹ oxygen permeability, 31.54–36.20 MPa tensile strength, 50.12 %–56.40 % elongation at break, as well as potent antioxidant activity and oil oxidation inhibitory ability. Notably, the film containing CS-ECG conjugate with 7.74 % substitution degree had the strongest barrier ability, mechanical property, antioxidant activity and oil oxidation inhibitory ability. Results suggested the substitution degree of CS-ECG conjugates was positively correlated with the barrier, mechanical and antioxidant properties of CS/CS-ECG films.
Modified polysaccharides for food packaging applications: A review
2024, International Journal of Biological Macromolecules
Development of new food packaging materials is crucial to reduce the use of single-use plastics and to limit their destructive impact on the environment. Polysaccharides provide an alternative solution to this problem. This paper summarizes and discusses recent research results on the potential of modifying polysaccharides as materials for film and coating applications. Modifications of polysaccharides significantly affect their properties, as well as their application usability. Although modifications of biopolymers for packaging applications have been widely studied, polysaccharides have attracted little attention despite being a prospective, environmentally friendly, and economically viable packaging alternative. Therefore, this paper discusses approaches to the development of biodegradable, polysaccharide-based food packaging materials and focuses on modifications of four polysaccharides, such as starch, chitosan, sodium alginate and cellulose. In addition, these modifications are presented not only in terms of the selected polysaccharide, but also in terms of specific properties, i.e. hydrophilic, barrier and mechanical properties, of polysaccharides. Such a presentation of results makes it much easier to select the modification method to improve the unsatisfactory properties of the material. Moreover, very often it happens that the applied modification improves one and worsens another property, which is also presented in this review.
Food applications of bioactive biomaterials based on gelatin and chitosan
2024, Advances in Food and Nutrition Research
Food packaging must guarantee the products’ quality during the different operations including packing and maintenance throughout transportation and storage until to consumption. Thus, it should satisfy, both, food freshness and quality preservation and consumers health safety. Natural bio-sourced polymers have been explored as safe edible materials for several packaging applications, being interestingly carrier of bioactive substances, once added to improve films’ properties. Gelatin and chitosan are among the most studied biomaterials for the preparation of edible packaging films due to their excellent characteristics including biodegradability, compatibility and film-forming property. These polymers could be used alone or in combination with other polymers to produce composite films with the desired physicochemical and mechanical properties. When incorporated with bioactive substances (natural extracts, polyphenolic compounds, essential oils), chitosan/gelatin-based films acquired various biological properties, including antioxidant and antimicrobial activities. The emerging bioactive composite films with excellent physical attributes represent excellent packaging alternative to preserve different types of foodstuffs (fruits, meat, fish, dairy products, …) and have shown great achievements. This chapter provides the main techniques used to prepare gelatin- and chitosan- based films, showing some examples of bioactive compounds incorporated into the films’ matrix. Also, it illustrates the outstanding advantages given by these biomaterials for food preservation, when used as coating and wrapping agents.
Furoic acid-mediated konjac glucomannan/flaxseed gum based green biodegradable antibacterial film for Shine-Muscat grape preservation
2023, International Journal of Biological Macromolecules
Considering the growing threats to the environment and human health, such as plastic pollution and food spoilage, the development of naturally antibacterial food packaging materials with biodegradable capabilities has recently attracted considerable attention. This work applies the concept of green environmental protection to packaging technology, and a new type of green edible antibacterial packaging film was developed. The basic idea is to incorporate furoic acid (FA), which possesses excellent antibacterial activity, into the flaxseed gum and konjac glucomannan matrix (FK) as a filler to obtain a series of FK-FA bioactive films. This incorporation simultaneously improves the hydrophobicity and UV-barrier ability by 12.28 % and 42.87 %, respectively. Meanwhile, the diameters of the antibacterial zone of the FK-FA^0.4% films (composite FK films containing 0.4 % FA) against E. coli and S. aureus increased to 38.98 mm and 36.29 mm from 24.00 mm of pure FK film, respectively. As a consequence, the grape sample sealed with FK-FA^0.4% film remained edible on the 18th day of storage, while those packaged with commercial PE film and pure FK were seriously rotted and lost edible value on the 12th day, further confirming the enhanced preservation capacity. Finally, the as-prepared films were established to be biodegradable and were almost completely degraded within 25 days under simulated environmental conditions. Overall, these promising results show the potential of FK-FA films for replacing plastic packaging materials as eco-friendly edible films with prolonged shelf life for active packaging.

View all citing articles on Scopus

View full text

Effect of syringic acid incorporation on the physical, mechanical, structural and antibacterial properties of chitosan film for quail eggs preservation

Abstract

Introduction

Section snippets

Materials and reagents

Preparation of chitosan-SA composite films

Film thickness, density, moisture content and water solubility of chitosan-SA films

Conclusions

Acknowledgments

Trends Food Sci. Technol.

Food Chem.

Food Control

Trends Food Sci. Technol.

Int. J. Biol. Macromol.

J. Food Eng.

Carbohydr Polymer

Int. J. Food Microbiol.

Food Hydrocoll.

Carbohydr. Polym.

Carbohydr. Polym.

Carbohydr. Polym.

Int. J. Biol. Macromol.

Food Hydrocoll.

Food Hydrocoll.

Food Hydrocoll.

Food Hydrocoll.

Carbohydr Polymer

J. Food Eng.

Food Hydrocoll.

Carbohydr. Polym.

Carbohydr. Polym.

Food Hydrocoll.

LWT-Food Science and Technology