Preparation and characterisation of Chlorogenic acid-gelatin: A type of biologically active film for coating preservation

Shalu Fu; Chunhua Wu; Tiantian Wu; Haixia Yu; Shuibing Yang; Yaqin Hu

doi:10.1016/j.foodchem.2016.11.123

Preparation and characterisation of Chlorogenic acid-gelatin: A type of biologically active film for coating preservation

Food Chem. 2017 Apr 15:221:657-663. doi: 10.1016/j.foodchem.2016.11.123. Epub 2016 Nov 23.

Authors

Shalu Fu¹, Chunhua Wu², Tiantian Wu², Haixia Yu³, Shuibing Yang³, Yaqin Hu⁴

Affiliations

¹ College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Zhejiang University, Hangzhou 310029, China; Marine Research Center of Zhoushan, Zhejiang University, Zhoushan 316021, China.
² College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Zhejiang University, Hangzhou 310029, China.
³ Marine Research Center of Zhoushan, Zhejiang University, Zhoushan 316021, China.
⁴ College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Zhejiang University, Hangzhou 310029, China; Marine Research Center of Zhoushan, Zhejiang University, Zhoushan 316021, China. Electronic address: yqhu@zju.edu.cn.

PMID: 27979255
DOI: 10.1016/j.foodchem.2016.11.123

Abstract

Chlorogenic acid (CGA), a type of plant polyphenol, was conjugated onto gelatin (Gel) to prepare a novel coating material for the preservation of fresh seafood. The optimal reaction molar ratio of CGA to gelatin (4:1) was determined according to the CGA content in the CGA-Gel conjugate. CGA was confirmed to be successfully conjugated onto gelatin by ¹H nuclear magnetic resonance and Fourier transform-infrared spectroscopy. The antioxidant activity of CGA-Gel was proven to be higher than that of the free CGA in 2,2'-azinobis-(3-ethylbenzthiazoline-6-sulphonate) radical scavenging, hydrogen peroxide scavenging, ferric ion reducing power and lipid oxidation assays. The minimum inhibitory concentrations (MIC) of CGA against Escherichia coli, Pseudomonas aeruginosa, Listeria monocytogenes and Staphylococcus aureus were 1, 1, 2 and 2mg/mL, respectively. The antibacterial activity of CGA-Gel was unaffected by conjugation.

Keywords: Antibacterial activity; Antioxidant activity; Chlorogenic acid; Coating material; Gelatin; Seafood.

MeSH terms

Anti-Bacterial Agents / pharmacology
Antioxidants / chemistry*
Chlorogenic Acid / chemistry*
Food Preservation
Gelatin / chemistry*

Substances

Anti-Bacterial Agents
Antioxidants
Chlorogenic Acid
Gelatin