Synthesis, characterization, antibacterial and emulsifying properties of agar benzoate

Qiong Xiao; Zizhou Chen; Mingze Ma; Xiangji Xie; Huifen Weng; Yonghui Zhang; Jun Chen; Anfeng Xiao

doi:10.1016/j.ijbiomac.2023.124254

Synthesis, characterization, antibacterial and emulsifying properties of agar benzoate

Int J Biol Macromol. 2023 Jun 1:239:124254. doi: 10.1016/j.ijbiomac.2023.124254. Epub 2023 Mar 31.

Authors

Qiong Xiao¹, Zizhou Chen¹, Mingze Ma¹, Xiangji Xie², Huifen Weng¹, Yonghui Zhang¹, Jun Chen³, Anfeng Xiao⁴

Affiliations

¹ College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China; National R&D Center for Red Alga Processing Technology, Xiamen, Fujian Province 361021, China; Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen, Fujian Province 361021, China; Xiamen Key Laboratory of Marine Functional Food, Xiamen 361021, China.
² Sanming Inspection & Testing Center for Product Quality, Sanming 365000, China.
³ College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China; National R&D Center for Red Alga Processing Technology, Xiamen, Fujian Province 361021, China; Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen, Fujian Province 361021, China; Xiamen Key Laboratory of Marine Functional Food, Xiamen 361021, China. Electronic address: chenjun@jmu.edu.cn.
⁴ College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China; National R&D Center for Red Alga Processing Technology, Xiamen, Fujian Province 361021, China; Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen, Fujian Province 361021, China; Xiamen Key Laboratory of Marine Functional Food, Xiamen 361021, China. Electronic address: xxaaffeng@jmu.edu.cn.

PMID: 37003393
DOI: 10.1016/j.ijbiomac.2023.124254

Abstract

Agar benzoate (AB) with different degrees of substitution (DS) was synthesized by the esterification of agar and benzoic anhydride in aqueous solution. The DS could be regulated by adjusting composition ratio, pH, and temperature. Its chemical structure was determined by Fourier transform infrared spectroscopy (FTIR) and nuclear magnetic resonance spectroscopy (NMR). ¹³C NMR spectrum of the AB suggested the main substitution occurred at the C-6 in the d-galactopyranose. Cryo-scanning electron microscopy (Cryo-SEM) showed that the aperture of AB was larger than that of agar. The thermal performance of AB decreased slightly, but this did not affect its performance. AB showed the highest relative antibacterial activity against Escherichia coli, S. aureus and Alternaria alternata, reaching 100 % (AB 20 g/L), 100 % (AB 40 g/L) and 19.35 % (7 d incubation), respectively. Moreover, the obtained AB possessed good emulsion stability. These antibacterial AB have broad application prospects in the field of fruit and vegetable preservation.

Keywords: Agar benzoate; Antibacterial; Fruit preservation.

MeSH terms

Agar / chemistry
Anti-Bacterial Agents* / chemistry
Anti-Bacterial Agents* / pharmacology
Benzoates / pharmacology
Spectroscopy, Fourier Transform Infrared
Staphylococcus aureus*

Substances

Agar
Anti-Bacterial Agents
Benzoates