Preparation and Characterization of Phenolic Acid-Chitosan Derivatives as an Edible Coating for Enhanced Preservation of Saimaiti Apricots

Preparation and Characterization of Phenolic Acid-Chitosan Derivatives as an Edible Coating for Enhanced Preservation of Saimaiti Apricots

In this study, caffeic acid (CA) and chlorogenic acid (CGA) were incorporated onto chitosan (CS) using free radical grafting initiated by a hydrogen peroxide/ascorbic acid (H<sub>2</sub>O<sub>2</sub>/Vc) redox system. The structural properties of the CA (CA-g-CS) and CGA (CGA...

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Bibliographic Details
Main Authors: Fangjie Li, Yingying Yan, Chengzhi Gu, Jiaying Sun, Yaru Han, Zhaoqing Huangfu, Fangyuan Song, Jiluan Chen
Format: Article
Language:English
Published: MDPI AG 2022-11-01
Series:Foods
Subjects:
chitosan
phenolic acids
antioxidant activity
antimicrobial activity
apricot
Online Access:https://www.mdpi.com/2304-8158/11/22/3548

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https://www.mdpi.com/2304-8158/11/22/3548

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