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Chitosan Films Functionalized with Different Hydroxycinnamic Acids: Preparation, Characterization and Application for
Huimin Yong1, Yunpeng Liu1, Dawei Yun1
1College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China.
Foods (Basel, Switzerland)
|April 3, 2021
Summary
This study developed new food packaging films by grafting hydroxycinnamic acids onto chitosan. Caffeic acid-grafted chitosan films showed superior barrier, mechanical, and antioxidant properties, extending pork shelf life.
Area of Science:
- Materials Science
- Food Science
- Polymer Chemistry
Background:
- Phenolic acids, specifically hydroxycinnamic acids, are abundant in plants and possess bioactive properties.
- Chitosan (CS) is a biopolymer with potential applications in food packaging due to its film-forming capabilities.
- Functionalizing chitosan with bioactive compounds can enhance its properties for active food packaging.
Purpose of the Study:
- To synthesize and characterize hydroxycinnamic acid-grafted chitosan (hydroxycinnamic acid-g-CS) films.
- To compare the functionalities of chitosan films grafted with different hydroxycinnamic acids (p-coumaric acid, caffeic acid, ferulic acid).
- To evaluate the potential of these functionalized films in active food packaging applications.
Main Methods:
- Hydroxycinnamic acids were grafted onto chitosan using a carbodiimide-mediated method.
- The resulting hydroxycinnamic acid-g-CS materials were fabricated into films via solvent casting.
- Characterization involved instrumental analyses to confirm grafting and assess film properties (microstructure, UV barrier, mechanical strength, water vapor barrier, thermal stability, antioxidant, and antimicrobial activities).
Main Results:
- Grafting ratios varied, with caffeic acid-g-CS showing the highest at 129.42 mg/g.
- Hydroxycinnamic acid functionalization improved film microstructure, UV barrier, mechanical strength, water vapor barrier, thermal stability, and antioxidant/antimicrobial activities.
- Caffeic acid-g-CS films exhibited the most significant enhancements in barrier, mechanical, antioxidant, and antimicrobial properties.
- Packaging pork with caffeic acid-g-CS film extended its shelf life to 10 days at 4 °C.
Conclusions:
- Hydroxycinnamic acid functionalization is an effective strategy to enhance chitosan-based food packaging films.
- Caffeic acid-g-CS films demonstrate superior performance compared to those with p-coumaric or ferulic acid.
- Caffeic acid-g-CS films show significant promise for active food packaging applications, particularly for extending the shelf life of perishable products like pork.
