Active naringin-chitosan films: Impact of UV irradiation

被引：31
作者：
Iturriaga, Leire [1 ]
Olabarrieta, Idoia [1 ]
Castellan, Alain [2 ,3 ]
Gardrat, Christian [2 ,3 ]
Coma, Veronique [2 ,3 ]
机构：
[1] Parque Tecnol Bizkaia, Food Res Div AZTI Tecnalia, Derio 48169, Bizkaia, Spain
[2] Univ Bordeaux, LCPO, UMR 5629, F-33600 Pessac, France
[3] CNRS, LCPO, UMR 5629, F-33600 Pessac, France
来源：
CARBOHYDRATE POLYMERS | 2014年 / 110卷
关键词：
Citrus extract; Naringin; Chitosan; Films; Antimicrobial activity; UV irradiation; EDIBLE FILMS; ANTIMICROBIAL PROPERTIES; ANTIOXIDANT PROPERTIES; FLAVONOIDS; PHOTODEGRADATION; ANTIBACTERIAL; RADIATION; CHALCONE; COATINGS; CHITINS;
D O I：
10.1016/j.carbpol.2014.03.062
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
Bioactive citrus extract-chitosan films were prepared through solvent casting-evaporation method. The impact of near UV irradiation was studied to reach a better understanding of the film behavior. The antimicrobial activity of films against Listeria innocua was maintained after UV irradiation. To study the interaction between chitosan and citrus extract components, naringin (main component) was selected as the model compound. UV treatment caused modifications of the flavanone regardless of the solvent used for its dissolution, depending on the concentration of naringin in the film: the greater the concentration the lower the modification. DSC results suggested cross-links due to UV irradiation and interactions between naringin and chitosan. This was confirmed by a decrease in the naringin release from the irradiated samples. Naringin- and citrus extract-chitosan films showed an increased absorbance in the UV region compared to pure chitosan films, showing potentiality for decreasing the lipid oxidation induced by UV light in foodstuffs. (C) 2014 Elsevier Ltd. All rights reserved.
引用
收藏
页码：374 / 381
页数：8
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