使用双重交联剂使壳聚糖与黄酮提取物和肉桂醛油双重凝胶功能化:特性、抗氧化和抗菌效果

IF 6.2 2区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Mahmoud Salah , Juanying Huang , Chenyang Zhu , Mabrouk Sobhy , Mohamed A. Farag , Yajing Fang , Remah Sobhy , Noman Walayat , Ibrahim Khalifa , Sajid Maqsood , Yun Wang
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引用次数: 0

摘要

本研究采用离子凝胶法评估了肉桂醛油(CN)和橙皮黄酮提取物(Fs)功能化壳聚糖凝胶(Cs-凝胶)的抗氧化和抗菌特性。结果表明,CCF-9 和 CCN 的封装效率分别为 83.14 ± 3.34% 和 80.56 ± 1.17%。通过紫外-可见光谱、傅立叶变换红外分光光度法和拉曼光谱的观察,CN 或 Fs 在 Cs-gel 上的相互作用表明存在 H 键的形成,这与 Surflex-dock 的研究结果很好地印证了这一点。扫描电子显微镜也显示了铯与两种配体之间的整合,X 射线衍射和 X 射线光电子能谱也进一步证实了这一点。CCF-5 凝胶的质构特性显示出较高的硬度、咀嚼度和胶粘性,表明 Fs 和 CN 的融合改变了 Cs 凝胶的微观结构。基于 Chotison 功能化的凝胶对 DPPH 和 ABTS 自由基的抗氧化能力高于 Cs-凝胶。CCF-9 凝胶对扩张青霉和西双版纳Alternaria的抑制率分别为 29.91 ± 1.22% 和 93.61 ± 2.12%。此外,CCF-9 对金黄色葡萄球菌、大肠杆菌和陶瓷芽孢杆菌的抑制区分别为 28.65 ± 0.05、27.69 ± 0.04 和 26.16 ± 0.02 毫米。这些研究结果表明,功能化壳聚糖凝胶具有潜在的抗氧化和抗菌作用,表明其具有作为食品保鲜生物活性添加剂的潜力。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Chitosan dual gel-like functionalized with flavonoid extract and cinnamaldehyde oil using dual cross-linking agents: Characterization, antioxidant, and antimicrobial effects

Chitosan dual gel-like functionalized with flavonoid extract and cinnamaldehyde oil using dual cross-linking agents: Characterization, antioxidant, and antimicrobial effects

This study evaluated antioxidant and antimicrobial properties of chitosan gel (Cs-gel) functionalized with cinnamaldehyde oil (CN) and orange peel-derived flavonoid extract (Fs) using the ionic-gelation method. Results showed that the encapsulation efficiencies of CCF-9 and CCN were 83.14 ± 3.34 and 80.56 ± 1.17%, respectively. The interaction of CN or Fs on Cs-gel indicates the presence of H-bonding formation, as observed by UV–vis spectroscopy, Fourier transform infrared spectrophotometry (FTIR), and Raman-spectroscopy showed a good corroboration with Surflex-dock findings. Scanning electron microscopy also showed the integration that occurred between Cs and both ligands, which was further supported with X-ray diffraction and X-Ray photoelectron spectroscopy spectra. The textural properties of CCF-5 gel showed high hardness, chewiness, and gumminess values, indicating that the integration of Fs and CN altered the microstructure of Cs-gel. Chotison-functionalized based gels exhibited higher antioxidant abilities against DPPH and ABTS free radicals than Cs-gel. The CCF-9 gel showed a good inhibition value of 29.91 ± 1.22 and 93.61 ± 2.12% against Penicillium expansum and Alternaria westerdijkiae, respectively. Additionally, CCF-9 inhibition zones against Staphylococcus aureus, Escherichia coli, and Bacillus cerues were 28.65 ± 0.05, 27.69 ± 0.04, and 26.16 ± 0.02 mm, respectively. These findings demonstrated the potential antioxidant and antimicrobial effects of functionalized chitosan gel indicating its potential as a bioactive additive for food preservation.

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来源期刊
Current Research in Food Science
Current Research in Food Science Agricultural and Biological Sciences-Food Science
CiteScore
7.40
自引率
3.20%
发文量
232
审稿时长
84 days
期刊介绍: Current Research in Food Science is an international peer-reviewed journal dedicated to advancing the breadth of knowledge in the field of food science. It serves as a platform for publishing original research articles and short communications that encompass a wide array of topics, including food chemistry, physics, microbiology, nutrition, nutraceuticals, process and package engineering, materials science, food sustainability, and food security. By covering these diverse areas, the journal aims to provide a comprehensive source of the latest scientific findings and technological advancements that are shaping the future of the food industry. The journal's scope is designed to address the multidisciplinary nature of food science, reflecting its commitment to promoting innovation and ensuring the safety and quality of the food supply.
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