Vanillic acid and coumaric acid grafted chitosan derivatives: improved grafting ratio and potential application in functional food

Simple item page
dc.contributor.authorChatterjee, N.S.
dc.contributor.authorPanda, S.K.
dc.contributor.authorMary Navitha
dc.contributor.authorAsha, K.K.
dc.contributor.authorAnandan, R.
dc.contributor.authorSuseela Mathew
dc.contributor.authorRavishankar, C.N.
dc.date.accessioned2016-10-07T06:45:43Z
dc.date.available2016-10-07T06:45:43Z
dc.date.issued2015
dc.description.abstractAbstract Chemically modified biofunctional chitosan derivatives may open up new applications in functional food and nutraceuticals development. Two new conjugates, namely vanillic acid and coumaric acid grafted chitosan derivatives were developed and comparative evaluation of their antioxidant and antimicrobial activities was carried out with ferulic acid and gallic acid grafted chitosan. The synthesized water soluble (1.0–4.5 mg/mL) chitosan-phenolic acid conjugates showed characteristic FTIR-spectroscopy band at around 1644 and 2933 cm−1. Free phenolic acid was not observed in TLC plate of the chitosan-phenolic acid conjugates and UV–vis spectra showed primary absorption peak of the corresponding phenolic acids confirming the grafting reaction. Total antioxidant activity of the chitosan-phenolic acid derivatives ranged from ~12 to 29 g ascorbic acid equivalent/100 g of the conjugate. Minute quantity of the derivatives (~57– 162 μg and 82–109 μg respectively) could give 50 % inhibition of 2, 2′-diphenyl-1- icrylhydrazyl radical and hydroxyl free radical. Broad spectrum antibacterial activity was observed for all four derivatives against an array of foodborne pathogens and spoilage bacteria. Coumaric acid grafted chitosan showed promise as a food preservative as it inhibited the growth of several foodborne pathogens and spoilage bacteria, including Staphylococcus aureus. Among all the four derivatives, ferulic acid and gallic acid grafted chitosan had lowest minimum inhibitory concentration against Staphylococcus aureus and Pseudomonas aeruginosa respectively.en_US
dc.identifier.citationJournal of Food Science and Technology 2015- 52(11):7153–7162en_US
dc.identifier.urihttp://hdl.handle.net/123456789/2317
dc.language.isoenen_US
dc.publisherSpringeren_US
dc.subjectPhenolic aciden_US
dc.subjectChitosanen_US
dc.subjectFunctional derivativeen_US
dc.subjectAntioxidanten_US
dc.subjectAntibacterialen_US
dc.subjectFree radicalen_US
dc.titleVanillic acid and coumaric acid grafted chitosan derivatives: improved grafting ratio and potential application in functional fooden_US
dc.typeArticleen_US
Files
Original bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
Vanillic acid and coumaric acid grafted chitosan derivatives.pdf
Size:
760.69 KB
Format:
Adobe Portable Document Format
Description:
Download
License bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
license.txt
Size:
1.71 KB
Format:
Item-specific license agreed upon to submission
Description:
Download
Collections
Peer Reviewed Journal Articles (National) (B&N)