Preparation and characterization of vanillin-conjugated chitosan-stabilized emulsions via a Schiff-base reaction

被引：11
|
作者：
Zhu, Jianfei [1 ,2 ]
Huang, Tingting [1 ]
Chen, Xiaomei [1 ]
Tian, Dongling [1 ]
Wang, Lei [3 ,4 ]
Gao, Ruiping [1 ,2 ]
机构：
[1] Chongqing Technol & Business Univ, Sch Environm & Resources, Chongqing 400067, Peoples R China
[2] Chongqing Engn Res Ctr Proc, Storage & Transportat Characterized Agroprod, Chongqing 400067, Peoples R China
[3] Guangxi Key Lab Agr Resources Chem & Biotechnol, Yulin 537000, Peoples R China
[4] Yulin Normal Univ, Coll Chem & Food Sci, Yulin 537000, Peoples R China
来源：
FOOD SCIENCE AND BIOTECHNOLOGY | 2023年 / 32卷 / 11期
关键词：
Chitosan; Vanillin; Emulsion; Antibacterial abilities; EMULSIFYING PROPERTIES; MECHANICAL-PROPERTIES; EXTRACTION; HYDROGEL; DELIVERY; COMPOSITES; IMPROVES;
D O I：
10.1007/s10068-023-01277-2
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
In the current work, vanillin-conjugated chitosan stabilized emulsions (CSVAEs) were successfully prepared and its characterization and antibacterial properties were investigated. Under stirring condition, CSVAEs were produced by a Schiff base reaction between the vanillin aldehyde group and the chitosan active amino group. The CSVAEs were described through Fourier transform infrared spectroscopy, X-ray diffraction, ultraviolet spectrophotometry and thermogravimetric analysis, which demonstrated the generation of Schiff bases between vanillin and chitosan. Furthermore, the CSVAEs displayed differences at different pH values, indicating their potential as pH-responsive materials. By studying their release behavior, pH 4 was a critical point at which the properties of the CSVAEs changed. The antibacterial tests showed that the CSVAEs had good pH-responsive antibacterial abilities against Staphylococcus aureus and Escherichia coli.
引用
收藏
页码：1489 / 1499
页数：11
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