Preparation and characterization of chitosan films incorporating epigallocatechin gallate: Microstructure, physicochemical, and bioactive properties

Dai, Wangli; Zhou, Lin; Gu, Shi; Wang, Wenjie; Xu, Zheng; Zhou, Xuxia; Ding, Yuting

doi:10.1016/j.ijbiomac.2022.04.226

Cited by 38 publications

(8 citation statements)

References 58 publications

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“…2 b. As reported ( Dai, et al, 2022 ), the visible light can accelerate the oxidative deterioration of foods, thereby reducing their nutritional value and edibility. As presented in Fig.…”

Section: Resultsmentioning

confidence: 72%

“…In recent years, people’s requirements for the environment have been continuously increasing, and the demands of ordinary consumers for food safety have also sharply increased. At present, a vast range of traditional polymer packaging materials, including polyethylene, polypropylene and polyamide, et al have been introduced in several scientific studies ( Dai, et al, 2022 ). However, as plastic packaging materials, they are unsafe, non-environmental protection and difficult to decompose, whilst might be harmful to human health for long-time usage ( Oliveira Filho et al, 2022 ), introducing to the plastic restriction for a period of time.…”

Section: Introductionmentioning

confidence: 99%

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Preparation and characterization of egg white protein film incorporated with epigallocatechin gallate and its application on pork preservation

Wang²,

et al. 2023

Food Chemistry: X

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“…2 b. As reported ( Dai, et al, 2022 ), the visible light can accelerate the oxidative deterioration of foods, thereby reducing their nutritional value and edibility. As presented in Fig.…”

Section: Resultsmentioning

confidence: 72%

Section: Introductionmentioning

confidence: 99%

Preparation and characterization of egg white protein film incorporated with epigallocatechin gallate and its application on pork preservation

Wang²,

et al. 2023

Food Chemistry: X

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“…Ultraviolet−Visible Spectroscopic Analysis. 65 The UV−vis spectra (Figure 4a−e) offer critical insights into the samples under scrutiny. The characteristic peaks of the respective compounds are found in the range of 250−300 nm with a clear shifting of peaks.…”

Section: Resultsmentioning

confidence: 99%

“…The optimal reaction conditions entail a two-step procedure: the initial step facilitates chitosan activation toward the radical reactions followed by the insertion of antioxidant molecules onto preformed macroradicals, culminating in the formation of NPs. 62 63,64 In the UV−vis spectra (Figure 4a−e), 65 the black line corresponds to the chitosan spectrum, indicating negligible absorption within this spectral region. The red line represents the acetylated gallic acid (2) spectrum with an absorption peak at the 200 nm region.…”

Section: Discussionmentioning

confidence: 99%

Sustainable Novel Food Coating of Chitosan–Acetylated Gallic Acid Nanoparticles with Pulsed Light Treatment: A Promising Edible Food Preservative

Roy,

Manna,

Gayen

et al. 2024

ACS Food Sci. Technol.

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Herein, the investigation demonstrates the first report on the use of a novel coat of chitosan–acetylated gallic acid nanoparticles (CAG-NPs) along with pulsed light treatment for food preservation with prolonged shelf life, maintaining good nutritional integrity in comparison to chitosan and chitosan–gallic acid nanoparticles or chitosan gallate (CG-NPs). Acetylation was made to overcome the high solubility problem of the CG-NP food coat, which was difficult for commercialization. A number of characterization techniques were used to confirm the structural integrity of CAG-NPs such as nuclear magnetic resonance (NMR), ultraviolet–visible spectroscopy (UV–vis), dynamic light scattering (DLS), powder X-ray diffraction (PXRD), and scanning electron microscopy (SEM). The DPPH assay was performed to determine the remarkable 69% scavenging rate of the synthesized CAG-NPs. Antimicrobial activity was checked, and it was found that CAG-NP was highly efficient against food spoilage pathogens. Subsequently, the synergistic impact of the CAG-NP coat and pulsed light treatment was investigated, referring to papaya as the model food for its preservation. Nutritional analyses were conducted following standard protocols such as the phenol–sulfuric acid, biuret, and standard Soxhlet method followed by a rigorous statistical assessment involving Python3, analysis of variance (ANOVA), and Tukey tests to gauge the significance. Determination of physical and chemical qualities was conducted utilizing established protocols such as weight loss measurement, total soluble solids (TSSs), pH, and ascorbic acid content estimation method for finding the significance of the CAG-NP edible coat over others such as CG-NPs, chitosan along with or without pulsed light treatment. The CAG-NPs show an average diameter of 295 nm, confirmed by the DLS experimental data.

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“…The thickness of the composite film depends on the nature and composition of each component. According to Dai et al [ 32 ], CS had strong water retention and swelling ability. The presence of numerous hydrophilic groups and water storage sites in CS films could result in high swelling of the film-forming matrix [ 33 ].…”

Section: Resultsmentioning

confidence: 99%

Fabrication and Characterization of Eco-Friendly Polyelectrolyte Bilayer Films Based on Chitosan and Different Types of Edible Citrus Pectin

Ding

et al. 2022

Foods

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The eco-friendly polyelectrolyte bilayer films were prepared by layer-by-layer (LBL) casting method using chitosan (CS) and four types of edible citrus pectin as film substrates. The results showed that the polyelectrolyte bilayer films exhibited excellent comprehensive properties. Furthermore, the interaction between CS and pectin was closely related to the degree of methyl-esterification (DM), molecular weight (Mw), and zeta potential of pectin. The low DM, Mw, and high zeta potential of the low methyl-esterified pectin (LM) resulted in a denser internal structure of the bilayer film, stronger UV shielding performance, and stronger gas barrier ability. The high DM and Mw of the high methyl-esterified pectin (HM) endow the bilayer film with stronger mechanical properties, thermal stability, and antifogging property. The microstructural and spectroscopic analysis showed that there are hydrogen bonds and electrostatic interactions between the layers. Overall, the developed CS-pectin polyelectrolyte bilayer films provided potential applications for food bioactive packaging.

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Preparation and characterization of chitosan films incorporating epigallocatechin gallate: Microstructure, physicochemical, and bioactive properties

Cited by 38 publications

References 58 publications

Preparation and characterization of egg white protein film incorporated with epigallocatechin gallate and its application on pork preservation

Preparation and characterization of egg white protein film incorporated with epigallocatechin gallate and its application on pork preservation

Sustainable Novel Food Coating of Chitosan–Acetylated Gallic Acid Nanoparticles with Pulsed Light Treatment: A Promising Edible Food Preservative

Fabrication and Characterization of Eco-Friendly Polyelectrolyte Bilayer Films Based on Chitosan and Different Types of Edible Citrus Pectin

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