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Effect of glucose substitution by low-molecular weight chitosan-derivatives on functional, structural and antioxidant properties of maillard reaction-crosslinked chitosan-based films.

Authors
  • Affes, Sawsan1
  • Maalej, Hana2
  • Li, Suming3
  • Abdelhedi, Rania4
  • Nasri, Rim5
  • Nasri, Moncef6
  • 1 Laboratory of Enzyme Engineering and Microbiology, National School of Engineering of Sfax (ENIS), University of Sfax, P.O. Box 1173, Sfax 3038, Tunisia. Electronic address: [email protected] , (Tunisia)
  • 2 Laboratory of Enzyme Engineering and Microbiology, National School of Engineering of Sfax (ENIS), University of Sfax, P.O. Box 1173, Sfax 3038, Tunisia; Department of Life Sciences, Faculty of Science of Gabes, Omar Ibn Khattab Street, Gabes 6029, Tunisia. Electronic address: [email protected] , (Tunisia)
  • 3 Institut Européen des Membranes, IEM-UMR 5635, Univ Montpellier, ENSCM, CNRS, 34095 Montpellier, France. , (France)
  • 4 Laboratory of Molecular and Cellular Screening Processes, Centre of Biotechnology of Sfax, University of Sfax, Route Sidi Mansour, Po Box 1177, 3018 Sfax, Tunisia. , (Tunisia)
  • 5 Laboratory of Enzyme Engineering and Microbiology, National School of Engineering of Sfax (ENIS), University of Sfax, P.O. Box 1173, Sfax 3038, Tunisia; Higher Institute of Biotechnology of Monastir, University of Monastir, Rue Taher Haddad, Monastir 5000, Tunisia. , (Tunisia)
  • 6 Laboratory of Enzyme Engineering and Microbiology, National School of Engineering of Sfax (ENIS), University of Sfax, P.O. Box 1173, Sfax 3038, Tunisia. , (Tunisia)
Type
Published Article
Journal
Food chemistry
Publication Date
Jan 01, 2022
Volume
366
Pages
130530–130530
Identifiers
DOI: 10.1016/j.foodchem.2021.130530
PMID: 34303204
Source
Medline
Keywords
Language
English
License
Unknown

Abstract

In this study, the effects of different temperatures, incubation times and types of reducing sugars, including glucose and different low molecular weight (Mw) chito-oligosaccharides (COS) with varying acetylation degree (AD), on the extent of Maillard reaction (MR) on chitosan-based films were studied. Interestingly, an improvement of structural and functional properties of all MR-crosslinked films was noted, which is more pronounced by heating at higher temperature and exposure time. These findings were proved through Fourier-transform infrared and X-ray diffraction analyses. In addition, color change and Ultraviolet spectra demonstrate that glucose addition provides the high extent of MR, followed by COS1 (Mw < 4.4 kDa; AD, 18.20%) and COS2 (Mw < 4.4 kDa; AD, 10.63%). These results were confirmed by enhanced water resistance and thermal properties. Moreover, MR-chitosan/COS films showed the highest mechanical properties, whereas, glucose-loaded films were brittle, as demonstrated by scanning electron microscopy micrographs. Furthermore, MR-chitosan/COS1 films exhibited the better antioxidant behavior followed by chitosan/glucose and chitosan/COS2 films, mainly at higher heating-conditions. Thereby, MR-crosslinked chitosan/COS based films were attractive to be applied as functional and active coating-materials in various fields. Copyright © 2021 Elsevier Ltd. All rights reserved.

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