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Laccase-catalyzed functionalization of chitosan by ferulic acid and ethyl ferulate: evaluation of physicochemical and biofunctional properties

Authors
  • Aljawish, Abdulhadi
  • Chevalot, Isabelle
  • Jasniewski, Jordane
  • Revol-Junelles, Anne-Marie
  • Scher, Joël
  • Muniglia, Lionel
Type
Published Article
Journal
Food Chemistry
Publisher
Elsevier
Publication Date
Jan 01, 2014
Accepted Date
Mar 14, 2014
Identifiers
DOI: 10.1016/j.foodchem.2014.03.076
Source
Elsevier
Keywords
License
Unknown

Abstract

Chitosan and its derivatives functionalized by laccase-catalyzed oxidation of ferulic acid (FA) and ethyl ferulate (EF) were characterized for their physico-chemical, antioxidant and antibacterial properties. The enzymatic grafting of oxidized phenols led to FA-colored and EF-colorless chitosan derivatives with good stability of color and grafted phenols towards the chemical treatment by organic solvents. The efficiency of FA-products grafting onto chitosan was higher than that of EF-products. Moreover, the enzymatic grafting of phenols onto chitosan changed its morphological surface, increased its molecular weight and its viscosity. Furthermore, the chitosan derivatives presented improved antioxidant properties especially for FA-chitosan derivative when compared with chitosan with good antioxidant stability towards thermal treatment (100°C/1h). Chitosan and its derivatives showed also similar antibacterial activities and more precisely bactericidal activities. This enzymatic procedure provided chitosan derivatives with improved properties such as antioxidant activity, thermal antioxidant stability as well as the preservation of initial antibacterial activity of chitosan.

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