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Details

Autor(en) / Beteiligte
Titel
Effect of grafting method on the physical property and antioxidant potential of chitosan film functionalized with gallic acid
Ist Teil von
  • Food hydrocolloids, 2019-04, Vol.89, p.1-10
Ort / Verlag
Elsevier Ltd
Erscheinungsjahr
2019
Link zum Volltext
Quelle
Alma/SFX Local Collection
Beschreibungen/Notizen
  • Chitosan (CS) was functionalized with gallic acid (GA) by three different grafting methods including free radical initiation, carbodiimide coupling and tyrosinase catalysis. The obtained GA grafted CSs (GA-g-CSs) were further characterized and developed into films by casting. For the first time, effect of grafting method on the physical property and antioxidant potential of GA-g-CS films was investigated. Different grafting methods resulted in varied grafting ratios (41.80–125.88 mg/g). Three GA-g-CSs presented different ultraviolet (UV) and infrared spectra, indicating GA was conjugated with CS by different linkage patterns. CS and three GA-g-CS films had similar thicknesses and elongation at break. Among different films, GA-g-CS film obtained through carbodiimide coupling method showed the highest water vapor barrier property, tensile strength, thermal stability and 2,2-diphenyl-1-picrylhydrazyl radical scavenging ability; whereas GA-g-CS film prepared by tyrosinase catalysis exhibited the darkest color and the highest UV light barrier property and opacity. Besides, three GA-g-CS films presented rougher surfaces and cross-sections than CS film. Our results suggested the physical property and antioxidant potential of GA-g-CS films were significantly affected by the grafting method and grafting ratio. [Display omitted] •Chitosan was functionalized with gallic acid through three different grafting methods.•Three synthesized gallic acid grafted chitosans (GA-g-CSs) had different structures.•Grafting method and grafting ratio were factors affecting GA-g-CS films' property.•GA-g-CS film prepared by carbodiimide coupling possessed the best performance.
Sprache
Englisch
Identifikatoren
ISSN: 0268-005X
eISSN: 1873-7137
DOI: 10.1016/j.foodhyd.2018.10.023
Titel-ID: cdi_crossref_primary_10_1016_j_foodhyd_2018_10_023

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