Preparation and characterisation of Chlorogenic acid-gelatin: A type of biologically active film for coating preservation

被引：76

作者：

Fu, Shalu ^{[1
,2
]}

Wu, Chunhua ^{[1
]}

Wu, Tiantian ^{[1
]}

Yu, Haixia ^{[2
]}

Yang, Shuibing ^{[2
]}

Hu, Yaqin ^{[1
,2
]}

机构：

[1] Zhejiang Univ, Zhejiang R&D Ctr Food Technol & Equipment, Zhejiang Key Lab Agrofood Proc, Coll Biosyst Engn & Food Sci,Fuli Inst Food Sci, Hangzhou 310029, Zhejiang, Peoples R China

[2] Zhejiang Univ, Marine Res Ctr Zhoushan, Zhoushan 316021, Peoples R China

来源：

FOOD CHEMISTRY | 2017年 / 221卷

关键词：

Chlorogenic acid; Gelatin; Antioxidant activity; Antibacterial activity; Coating material; Seafood; ANTIOXIDANT PROPERTIES; GALLIC ACID; SEAFOOD; CATECHIN; EXTRACT; QUALITY; SAFETY; FISH;

D O I：

10.1016/j.foodchem.2016.11.123

中图分类号：

O69 [应用化学];

学科分类号：

070301 [无机化学];

摘要：

Chlorogenic acid (CGA), a type of plant polyphenol, was conjugated onto gelatin (Gel) to prepare a novel coating material for the preservation of fresh seafood. The optimal reaction molar ratio of CGA to gelatin (4:1) was determined according to the CGA content in the CGA-Gel conjugate. CGA was confirmed to be successfully conjugated onto gelatin by H-1 nuclear magnetic resonance and Fourier transform-infrared spectroscopy. The antioxidant activity of CGA-Gel was proven to be higher than that of the free CGA in 2,2'-azinobis-(3-ethylbenzthiazoline-6-sulphonate) radical scavenging, hydrogen peroxide scavenging, ferric ion reducing power and lipid oxidation assays. The minimum inhibitory concentrations (MIC) of CGA against Escherichia coli, Pseudomonas aeruginosa, Listeria monocytogenes and Staphylococcus aureus were 1, 1, 2 and 2 mg/mL, respectively. The antibacterial activity of CGA-Gel was unaffected by conjugation. (C) 2016 Elsevier Ltd. All rights reserved.

引用

页码：657 / 663

页数：7

共 36 条

[1]

Antioxidative activity and emulsifying properties of cuttlefish skin gelatin modified by oxidised phenolic compounds [J].