Reversible Covalent Immobilization of Cinnamaldehyde on Chitosan Films via Schiff Base Formation and Their Application in Active Food Packaging

被引:0
|
作者
Laura Higueras
Gracia López-Carballo
Rafael Gavara
Pilar Hernández-Muñoz
机构
[1] Institute of Agrochemistry and Food Technology,
[2] IATA-CSIC,undefined
来源
关键词
Chitosan; Cinnamaldehyde; Schiff base; Hydrolysis; Release; Antimicrobial films;
D O I
暂无
中图分类号
学科分类号
摘要
In this work, cinnamaldehyde was reversibly anchored to chitosan films via imino-covalent bonding. The Schiff base was synthesized in solid phase employing neutralized chitosan films immersed in acidified 95 % (v/v) ethanolic solution in which the aldehyde was dissolved. The substitution degree (%) of cinnamaldehyde to the amine group was close to 70 %. Attenuated total reflectance–Fourier transform infrared spectroscopy (ATR-FTIR) analysis revealed the formation of the chitosan-cinnamaldehyde Schiff base. The hydrolysis of the imino bond and subsequent release of cinnamaldehyde were studied after the films had been subjected to different combinations of temperature/time treatments simulating food preservation methods. The amount of aldehyde that remained covalently attached to the films was monitored by ATR-FTIR, and the substitution degree was determined by elemental analysis. Surface contact angle and colour parameters of cinnamaldehyde-imine-chitosan films and these films subjected to different treatments were also evaluated. The antimicrobial properties of chitosan-Schiff base films were tested in vitro against Staphylococcus aureus and Escherichia coli and in milk inoculated with Listeria monocytogenes. The antimicrobial activity varied depending on the treatment applied and consequently the degree of imino bond hydrolysis achieved and cinnamaldehyde released. Films of Schiff base-chitosan derivative subjected to different time/temperature treatments inhibited the growth of L. monocytogenes for 12 days under refrigeration conditions, which may extend the microbiological shelf life of such products. Sensory analysis of milk in contact with the films showed that a cinnamon smell does not cause any rejection among potential consumers. These novel films could be used in the design of antimicrobial food packaging and in various other technological areas where sustained-release systems are required.
引用
收藏
页码:526 / 538
页数:12
相关论文
共 50 条
  • [21] PHYSICOCHEMICAL PROPERTIES OF CHITOSAN FILMS INCORPORATED WITH HONEYSUCKLE FLOWER EXTRACT FOR ACTIVE FOOD PACKAGING
    Wang, Liyan
    Wang, Qian
    Tong, Jin
    Zhou, Jiang
    JOURNAL OF FOOD PROCESS ENGINEERING, 2017, 40 (01)
  • [22] Active films based on thermoplastic corn starch and chitosan oligomer for food packaging applications
    Castillo, Luciana A.
    Farenzena, Sonia
    Pintos, Esteban
    Susana Rodriguez, Maria
    Villar, Marcelo A.
    Alejandra Garcia, Maria
    Lopez, Olivia V.
    FOOD PACKAGING AND SHELF LIFE, 2017, 14 : 128 - 136
  • [23] Multifunctional nanocomposite active packaging materials: Immobilization of quercetin, lactoferrin, and chitosan nanofiber particles in gelatin films
    Tavassoli, Milad
    Sani, Mahmood Alizadeh
    Khezerlou, Arezou
    Ehsani, Ali
    McClements, David Julian
    FOOD HYDROCOLLOIDS, 2021, 118
  • [24] Electro-Induced Covalent Cross-Linking of Chitosan and Formation of Chitosan Hydrogel Films: Its Application as an Enzyme Immobilization Matrix for Use in a Phenol Sensor
    Zhang, Yongchao
    Ji, Chang
    ANALYTICAL CHEMISTRY, 2010, 82 (12) : 5275 - 5281
  • [25] Covalent Grafting of the RGD-Peptide onto Polyetheretherketone Surfaces via Schiff Base Formation
    Becker, Marc
    Lorenz, Steffen
    Strand, Dennis
    Vahl, Christian-Friedrich
    Gabriel, Matthias
    SCIENTIFIC WORLD JOURNAL, 2013,
  • [26] Impregnation of cinnamaldehyde into cassava starch biocomposite films using supercritical fluid technology for the development of food active packaging
    de Souza, Ana Cristina
    Dias, Ana M. A.
    Sousa, Herminio C.
    Tadini, Carmen C.
    CARBOHYDRATE POLYMERS, 2014, 102 : 830 - 837
  • [27] Films based on mixtures of zein, chitosan, and PVA: Development with perspectives for food packaging application
    Bueno, Jessica N. N.
    Corradini, Elisangela
    de Souza, Paulo R.
    Marques, Vicente de S.
    Radovanovic, Eduardo
    Muniz, Edvani C.
    POLYMER TESTING, 2021, 101
  • [28] Films based on mixtures of zein, chitosan, and PVA: Development with perspectives for food packaging application
    Bueno, Jéssica N.N.
    Corradini, Elisangela
    de Souza, Paulo R.
    Marques, Vicente de S.
    Radovanovic, Eduardo
    Muniz, Edvani C.
    Polymer Testing, 2021, 101
  • [29] Edible films from chitosan-gelatin: Physical properties and food packaging application
    Wang, Hongxia
    Ding, Fuyuan
    Ma, Liang
    Zhang, Yuhao
    FOOD BIOSCIENCE, 2021, 40
  • [30] Preparation and Characterization of Chitosan Films Containing Lychee (Litchi chinensis Sonn.) Pericarp Powder and Their Application as Active Food Packaging
    Jiang, Longwei
    Luo, Zhao
    Liu, Haibi
    Wang, Fenghui
    Li, Hanyu
    Gao, Hechen
    Zhang, Huajiang
    FOODS, 2021, 10 (11)