Laccase-mediated functionalization of chitosan with 4-hexyloxyphenol enhances antioxidant and hydrophobic properties of copolymer.
TLDR
An effective method to functionalize chitosan with 4-hexyloxyphenol (HP) under homogeneous reaction conditions was developed using laccase as the catalyst, resulting in a new type of composite with double functionalities that could potentially be used as food packaging materials or coating agents.About:
This article is published in Journal of Biotechnology.The article was published on 2018-02-04 and is currently open access. It has received 17 citations till now. The article focuses on the topics: Chitosan.read more
Citations
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Elucidating the impact of enzymatic modifications on the structure, properties, and applications of cellulose, chitosan, starch and their derivatives: a review
TL;DR: In this article , a review describes different reactions, including hydrolysis, esterification, transesterification, polymer, and phenolics grafting, for the modification of cellulose, chitosan, starch and their derivatives by catalysis with free and immobilized enzymes.
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Preparation of Gallic Acid-Grafted Chitosan Using Recombinant Bacterial Laccase and Its Application in Chilled Meat Preservation.
TL;DR: The results showed that coating with the grafted chitosan retarded the growth of spoilage bacteria, and decreased TVB-N and TBARS values of meat, which provided a theoretical basis for the future application of the GA-g-CS in the preservation of chilled meat.
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Horseradish peroxidase-mediated synthesis of an antioxidant gallic acid-g-chitosan derivative and its preservation application in cherry tomatoes
TL;DR: In this article, a gallic acid-g-chitosan derivative was used for the preservation of cherry tomatoes and its ability to scavenge free radicals and its preserving application in cherry tomatoes were evaluated.
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Enhancing hydrophobicity, strength and UV shielding capacity of starch film via novel co-cross-linking in neutral conditions.
Ni Shuzhen,Ni Shuzhen,Jiao Liang,Zhang Hui,Zhang Hui,Zhang Yongchao,Fang Guigan,Xiao Huining,Dai Hong-qi +8 more
TL;DR: Results showed that the co-cross-linked starch films exhibited significantly improved hydrophobicity and strength and the wet stress reached 1.53 MPa, compared to the control, glyoxal or AZC cross- linked starch films.
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Laccases in food processing: Current status, bottlenecks and perspectives
Emanueli Backes,Camila Gabriel Kato,Rúbia Carvalho Gomes Corrêa,Regina de Fátima Peralta Muniz Moreira,Rosely A. Peralta,Lillian Barros,Isabel C.F.R. Ferreira,Gisella Maria Zanin,Adelar Bracht,Rosane Marina Peralta +9 more
TL;DR: In this paper, a critical review on the current uses of laccases in food processing, at discussing the main bottlenecks for its popularization, and at presenting future perspectives.
References
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Antioxidant properties of chitosan from crab shells
TL;DR: Crab chitosan was prepared by alkaline N -deacetylation of crab chitin for 60, 90 and 120 min and its antioxidant properties studied.
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Physically crosslinked alginate/N,O-carboxymethyl chitosan hydrogels with calcium for oral delivery of protein drugs.
TL;DR: The calcium-alginate-NOCC beads with distinct total concentrations developed in the study may be used as a potential system for oral delivery of protein drugs to different regions of the intestinal tract.
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Characterization of antioxidant chitosan film incorporated with Zataria multiflora Boiss essential oil and grape seed extract
Mehran Moradi,Hossein Tajik,Seyed Mehdi Razavi Rohani,A Oromiehie,Hassan Malekinejad,Javad Aliakbarlu,Mojtaba Hadian +6 more
TL;DR: In this paper, an antioxidant chitosan based edible films were developed incorporated with Zataria multiflora Boiss essential oil (ZEO) and grape seed extract (GSE) alone and in combination.
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Advances in characterisation and biological activities of chitosan and chitosan oligosaccharides
TL;DR: The preparation of COS and their physicochemical properties, and modification, which aids understanding of their biological activities are described, to provide comprehensive insights into research on the molecular level.
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Grafting of Gallic Acid onto Chitosan Enhances Antioxidant Activities and Alters Rheological Properties of the Copolymer
TL;DR: A novel approach to synthesize GA-g-CS that could be a potential biomaterial in food industries is developed and showed significantly higher antioxidant activity than GA in β-carotene-linoleic acid assay.