The preservation effects of chitosan copolymers (gallic acid and protocatechuic acid) on sea bass (Lateolabrax japonicus) fillets
This study was aimed at preparing chitosan (CS)-phenolic acids copolymers to obtain better preservation effect in marine products. In this work, CS was grafted onto phenolic acids such as gallic acid (GA) and protocatechuic acid (PA) by a carbodiimide coupling method. The copolymers (CS-grafted-GA (...
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| Format: | Article |
| Language: | English |
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KeAi Communications Co., Ltd.
2023-05-01
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| Series: | Aquaculture and Fisheries |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2468550X21001246 |
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| author | Jiali Liu Weiqing Lan Yi Wu Xiaohong Sun Jun Mei Yiheng Chen Jing Xie |
| author_facet | Jiali Liu Weiqing Lan Yi Wu Xiaohong Sun Jun Mei Yiheng Chen Jing Xie |
| author_sort | Jiali Liu |
| collection | DOAJ |
| description | This study was aimed at preparing chitosan (CS)-phenolic acids copolymers to obtain better preservation effect in marine products. In this work, CS was grafted onto phenolic acids such as gallic acid (GA) and protocatechuic acid (PA) by a carbodiimide coupling method. The copolymers (CS-grafted-GA (CS-g-GA) and CS-grafted-PA (CS-g-PA)) were further confirmed through physicochemical properties including ultraviolet–visible (UV–Vis) spectrophotography, fourier transform infrared (FTIR) spectrometry, differential scanning calorimetry (DSC) thermogram, rheological behaviour, scanning electron microscope (SEM) and antioxidant activity analysis. Subsequently, the effects of copolymers on preservation of refrigerated sea bass (Lateolabrax japonicus) fillets were investigated. The results showed that the CS-g-GA (110.82 mg GA/g) exhibited higher grafting rate than CS-g-PA (62.63 mg PA/g). According to the assessment of UV–Vis and FTIR spectrometry, both the GA and PA were grafted onto CS successfully. SEM analysis demonstrated that the microstructure of copolymers became irregular. Meanwhile, both the CS-g-GA and CS-g-PA copolymers displayed superior thermal stability, rheological properties and antioxidant capacity than the pure CS. Furthermore, the copolymers also revealed a significantly stronger preservation effect on sea bass fillets including inhibiting microbial growth and delaying the deterioration of color, texture and sensory quality. Therefore, CS-g-GA and CS-g-PA could be used as promising preservatives for seafood. |
| first_indexed | 2024-04-11T07:33:15Z |
| format | Article |
| id | doaj.art-97c067f087c04a0aa378dcbfe413663d |
| institution | Directory Open Access Journal |
| issn | 2468-550X |
| language | English |
| last_indexed | 2024-04-11T07:33:15Z |
| publishDate | 2023-05-01 |
| publisher | KeAi Communications Co., Ltd. |
| record_format | Article |
| series | Aquaculture and Fisheries |
| spelling | doaj.art-97c067f087c04a0aa378dcbfe413663d2022-12-22T04:36:49ZengKeAi Communications Co., Ltd.Aquaculture and Fisheries2468-550X2023-05-0183305315The preservation effects of chitosan copolymers (gallic acid and protocatechuic acid) on sea bass (Lateolabrax japonicus) filletsJiali Liu0Weiqing Lan1Yi Wu2Xiaohong Sun3Jun Mei4Yiheng Chen5Jing Xie6College of Food Science and Technology, Shanghai Ocean University, Shanghai, 201306, ChinaCollege of Food Science and Technology, Shanghai Ocean University, Shanghai, 201306, China; Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center, Shanghai, 201306, China; National Experimental Teaching Demonstration Center for Food Science and Engineering (Shanghai Ocean University), Shanghai, 201306, China; Corresponding author. College of Food Science and Technology, Shanghai Ocean University, Shanghai, 201306, China.College of Food Science and Technology, Shanghai Ocean University, Shanghai, 201306, ChinaCollege of Food Science and Technology, Shanghai Ocean University, Shanghai, 201306, China; Laboratory of Quality＆Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture, Shanghai, 201306, ChinaCollege of Food Science and Technology, Shanghai Ocean University, Shanghai, 201306, China; Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center, Shanghai, 201306, China; National Experimental Teaching Demonstration Center for Food Science and Engineering (Shanghai Ocean University), Shanghai, 201306, ChinaCollege of Food Science and Technology, Shanghai Ocean University, Shanghai, 201306, ChinaCollege of Food Science and Technology, Shanghai Ocean University, Shanghai, 201306, China; Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center, Shanghai, 201306, China; National Experimental Teaching Demonstration Center for Food Science and Engineering (Shanghai Ocean University), Shanghai, 201306, China; Corresponding author. College of Food Science and Technology, Shanghai Ocean University, Shanghai, 201306, China.This study was aimed at preparing chitosan (CS)-phenolic acids copolymers to obtain better preservation effect in marine products. In this work, CS was grafted onto phenolic acids such as gallic acid (GA) and protocatechuic acid (PA) by a carbodiimide coupling method. The copolymers (CS-grafted-GA (CS-g-GA) and CS-grafted-PA (CS-g-PA)) were further confirmed through physicochemical properties including ultraviolet–visible (UV–Vis) spectrophotography, fourier transform infrared (FTIR) spectrometry, differential scanning calorimetry (DSC) thermogram, rheological behaviour, scanning electron microscope (SEM) and antioxidant activity analysis. Subsequently, the effects of copolymers on preservation of refrigerated sea bass (Lateolabrax japonicus) fillets were investigated. The results showed that the CS-g-GA (110.82 mg GA/g) exhibited higher grafting rate than CS-g-PA (62.63 mg PA/g). According to the assessment of UV–Vis and FTIR spectrometry, both the GA and PA were grafted onto CS successfully. SEM analysis demonstrated that the microstructure of copolymers became irregular. Meanwhile, both the CS-g-GA and CS-g-PA copolymers displayed superior thermal stability, rheological properties and antioxidant capacity than the pure CS. Furthermore, the copolymers also revealed a significantly stronger preservation effect on sea bass fillets including inhibiting microbial growth and delaying the deterioration of color, texture and sensory quality. Therefore, CS-g-GA and CS-g-PA could be used as promising preservatives for seafood.http://www.sciencedirect.com/science/article/pii/S2468550X21001246Sea bass filletsChitosanGraftedCoatingCarbodiimide couplingAntioxidant capacity |
| spellingShingle | Jiali Liu Weiqing Lan Yi Wu Xiaohong Sun Jun Mei Yiheng Chen Jing Xie The preservation effects of chitosan copolymers (gallic acid and protocatechuic acid) on sea bass (Lateolabrax japonicus) fillets Aquaculture and Fisheries Sea bass fillets Chitosan Grafted Coating Carbodiimide coupling Antioxidant capacity |
| title | The preservation effects of chitosan copolymers (gallic acid and protocatechuic acid) on sea bass (Lateolabrax japonicus) fillets |
| title_full | The preservation effects of chitosan copolymers (gallic acid and protocatechuic acid) on sea bass (Lateolabrax japonicus) fillets |
| title_fullStr | The preservation effects of chitosan copolymers (gallic acid and protocatechuic acid) on sea bass (Lateolabrax japonicus) fillets |
| title_full_unstemmed | The preservation effects of chitosan copolymers (gallic acid and protocatechuic acid) on sea bass (Lateolabrax japonicus) fillets |
| title_short | The preservation effects of chitosan copolymers (gallic acid and protocatechuic acid) on sea bass (Lateolabrax japonicus) fillets |
| title_sort | preservation effects of chitosan copolymers gallic acid and protocatechuic acid on sea bass lateolabrax japonicus fillets |
| topic | Sea bass fillets Chitosan Grafted Coating Carbodiimide coupling Antioxidant capacity |
| url | http://www.sciencedirect.com/science/article/pii/S2468550X21001246 |
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