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Conception of novel blue crab chitosan films crosslinked with different saccharides via the Maillard reaction with improved functional and biological properties

Authors
  • Hamdi, Marwa
  • Nasri, Rim
  • Ben Azaza, Youssra
  • Li, Suming
  • Nasri, Moncef
Publication Date
Jan 01, 2020
Identifiers
DOI: 10.1016/j.carbpol.2020.116303
OAI: oai:HAL:hal-03093136v1
Source
HAL-INRIA
Keywords
Language
English
License
Unknown
External links

Abstract

This work aimed to modify blue crab chitosan-based films through the Maillard reaction (MR) as a novel alternative to improve their functional and biological properties. To this end, different saccharides (glucose (aldohexose), fructose (ketohexose), xylose (aldopentose) and arabinose (aldopentose)), at different weight ratios 0.5, 1.0 and 2.0 % (g/100 g polymer), were studied, and films were heated at 90°C for 24 h. Based on color changes and browning index measurements, the extent of MR was the highest with aldopentoses, whereas hexoses and particularly ketohexoses, exhibited a relative crosslinking rate. These findings were further reflected with an improvement in treated films mechanical properties and thermal degradation temperatures, and advantageously, barrier properties against UV light and water. In addition, the MR-modified Cs-based films antioxidant activity was interestingly enhanced with mainly aldopentoses. Consequently, MR crosslinked chitosanbased films are promising alternative for active and functional packaging able of food oxidation hindering, especially using aldopentoses.

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