Preparation, investigation and storage application of thymol-chitooligosaccharide complex with enhanced antioxidant and antibacterial properties
文献类型： 外文期刊
作者： Cao, Ruge 2 ; Liu, Xinru 2 ; Zhai, Xuqing 2 ; Wang, Lili 1 ; Zhou, Zhongkai 2 ;
作者机构： 1.Chinese Acad Agr Sci, Minist Agr, Inst Food Sci & Technol, 2 Yuanmingyuan West Rd, Beijing 100193, Peoples R China
2.Tianjin Univ Sci & Technol, Coll Food Sci & Engn, State Key Lab Food Nutr & Safety, 29,13th Ave,TEDA, Tianjin 300457, Peoples R China
关键词： polyphenol; oligosaccharide; interaction; molecular structure; bioactivity
期刊名称：JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE （ 影响因子：3.639； 五年影响因子：3.803 ）
ISSN： 0022-5142
年卷期：
页码：
收录情况： SCI
摘要： BACKGROUND Thymol (Thy) is a natural bioactive agent which possesses various properties and has been widely used in medicine and food industries. However, its poor bioavailability can limit its application. RESULTS In this study, Thy was interacted with chitooligosaccharide (COS) as Thy-COS complex via an ionic crosslinking method using sodium tripolyphosphate as a crosslinker. The characteristics and thermal stability of Thy-COS were evaluated by ultraviolet-visible (UV-vis), Fourier-transform infrared (FTIR) spectroscopy, proton nuclear magnetic resonance (H-1-NMR) and thermogravimetric analysis, and its antioxidant and antibacterial properties were also evaluated. The highest loading capacity of Thy (52.3%) in Thy-COS formed at mass ratio of 1:5. Results indicated the Thy-COS complex was formed mainly by hydrophobic interactions and hydrogen bonds. Upon complexation, the thermal stability, antioxidant and antibacterial activity of Thy were significantly improved. Thy-COS complex was made into a coated film for Nanguo pears and greatly improved its storage quality. Thy-COS delayed the weight loss and softening of Nanguo pears and kept more vitamin-C content (2.12 mg (100 g)(-1)). CONCLUSION In conclusion, Thy-COS was successfully prepared and improved antioxidant and antibacterial properties of Thy, which has great potential in the food industry. (c) 2021 Society of Chemical Industry.
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