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פותח על ידי קלירמאש פתרונות בע"מ -
Covalent linkage of bioactive volatiles to a polysaccharide support as a potential approach for preparing active edible coatings and delivery systems for food products
Year:
2020
Source of publication :
Food Chemistry
Authors :
ארנון-ריפס, הדר
;
.
כהן, יעל (אחסון)
;
.
פוברנוב, ילנה
;
.
פורת, רון
;
.
Volume :
338
Co-Authors:
Facilitators :
From page:
0
To page:
0
(
Total pages:
1
)
Abstract:

In this study, a potential of covalent linkage approach for developing active edible coatings was examined. Vanillin and trans-cinnamaldehyde were bound to chitosan by Schiff base reaction and reductive amination. The modified polysaccharides were comprehensively characterized and applied as active coatings on fresh-cut melon. The covalent linkage allowed overcoming solubility problems with the lipophilic vanillin and cinnamaldehyde and neutralizing their volatility, producing well-adhered coatings that enhanced fruit quality and storability without sensorial impairment. The attached hydrophobic moieties also provided new polysaccharides with self-assembling ability. Their aggregates were loaded with antimicrobial citral and added to mandarin juice, resulting in up to 6 log CFU/mL microbial count reduction. Thus, the covalent linkage concept offers several advantages, especially when hydrophobic or volatile active agents are used. Further developed, it may become a safe and effective tool for the formation of advanced active edible coatings and delivery vehicles for direct applications on food products.

Note:
Related Files :
Active edible coating
Cinnamaldehyde
citral
Covalent linkage
Self-assembly
vanillin
עוד תגיות
תוכן קשור
More details
DOI :
10.1016/j.foodchem.2020.127822
Article number:
0
Affiliations:
Database:
גוגל סקולר
Publication Type:
מאמר
;
.
Language:
אנגלית
Editors' remarks:
ID:
49213
Last updated date:
02/03/2022 17:27
Creation date:
23/08/2020 13:00
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Covalent linkage of bioactive volatiles to a polysaccharide support as a potential approach for preparing active edible coatings and delivery systems for food products
338
Covalent linkage of bioactive volatiles to a polysaccharide support as a potential approach for preparing active edible coatings and delivery systems for food products

In this study, a potential of covalent linkage approach for developing active edible coatings was examined. Vanillin and trans-cinnamaldehyde were bound to chitosan by Schiff base reaction and reductive amination. The modified polysaccharides were comprehensively characterized and applied as active coatings on fresh-cut melon. The covalent linkage allowed overcoming solubility problems with the lipophilic vanillin and cinnamaldehyde and neutralizing their volatility, producing well-adhered coatings that enhanced fruit quality and storability without sensorial impairment. The attached hydrophobic moieties also provided new polysaccharides with self-assembling ability. Their aggregates were loaded with antimicrobial citral and added to mandarin juice, resulting in up to 6 log CFU/mL microbial count reduction. Thus, the covalent linkage concept offers several advantages, especially when hydrophobic or volatile active agents are used. Further developed, it may become a safe and effective tool for the formation of advanced active edible coatings and delivery vehicles for direct applications on food products.

Scientific Publication
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