Chitosan, Chitooligosaccharides and Their Polyphenol Conjugates: Preparation, Bioactivities, Functionalities and Applications in Food Systems

被引：27

作者：

Singh, Avtar ^{[1
]}

Mittal, Ajay ^{[1
]}

Benjakul, Soottawat ^{[1
]}

机构：

[1] Prince Songkla Univ, Fac Agroind, Int Ctr Excellence Seafood Sci & Innovat ICE SSI, Hat Yai 90110, Songkhla, Thailand

来源：

FOOD REVIEWS INTERNATIONAL | 2023年 / 39卷 / 04期

关键词：

Chitosan; chitooligosaccharide; polyphenol; conjugate; edible film; coating; shelf-life extension; ACID-GRAFTED-CHITOSAN; SQUID PEN CHITOOLIGOSACCHARIDE; MOLECULAR-WEIGHT CHITOSAN; HIGH-INTENSITY ULTRASOUND; GALLIC ACID; ANTIMICROBIAL ACTIVITY; SHELF-LIFE; STRUCTURAL-CHARACTERIZATION; EPIGALLOCATECHIN GALLATE; ANTIBACTERIAL ACTIVITY;

D O I：

10.1080/87559129.2021.1950176

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Chitosan (CS), a positively charged natural polysaccharide is widely used in food and medical sectors due to its antimicrobial and antioxidant activities. CS is modified by chemical and enzymatic hydrolysis into chitooligosaccharide (COS) or by conjugation with polyphenols (PPNs) to enhance water solubility, antimicrobial and antioxidant activities. CS is used for film formation, edible coating and encapsulation of labile nutraceuticals or bioactive agents. COS and CS-PPN conjugates served as the potential additive to enhance the shelf-life of various foods. This article provides the insightful information on preparation of CS derivatives including CS-PPN conjugates along with its applications in food related industries.

引用

页码：2297 / 2319

页数：23

共 30 条

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