Effect of glucose-induced Maillard reaction on physical, structural and antioxidant properties of chitosan derivatives-based films

Sawsan Affes; Rim Nasri; Suming Li; Thierry Thami; Arie Van Der Lee; Moncef Nasri; Hana Maalej

doi:10.1016/j.carbpol.2020.117341

Effect of glucose-induced Maillard reaction on physical, structural and antioxidant properties of chitosan derivatives-based films

Carbohydr Polym. 2021 Mar 1:255:117341. doi: 10.1016/j.carbpol.2020.117341. Epub 2020 Nov 2.

Authors

Sawsan Affes¹, Rim Nasri², Suming Li³, Thierry Thami³, Arie Van Der Lee³, Moncef Nasri¹, Hana Maalej⁴

Affiliations

¹ Laboratory of Enzyme Engineering and Microbiology, National School of Engineering of Sfax (ENIS), University of Sfax, P.O. Box 1173, Sfax, 3038, Tunisia.
² Laboratory of Enzyme Engineering and Microbiology, National School of Engineering of Sfax (ENIS), University of Sfax, P.O. Box 1173, Sfax, 3038, Tunisia; Higher Institute of Biotechnology of Monastir, University of Monastir, Rue Taher Haddad, Monastir 5000, Tunisia.
³ Institut Européen des Membranes, IEM-UMR 5635, Univ Montpellier, ENSCM, CNRS, 34095 Montpellier, France.
⁴ Laboratory of Enzyme Engineering and Microbiology, National School of Engineering of Sfax (ENIS), University of Sfax, P.O. Box 1173, Sfax, 3038, Tunisia; Department of Life Sciences, Faculty of Science of Gabes, Omar Ibn Khattab Street, Gabes, 6029, Tunisia. Electronic address: hannou25@yahoo.fr.

PMID: 33436184
DOI: 10.1016/j.carbpol.2020.117341

Abstract

This work focused on studying the physicochemical and antioxidant properties changes of varying molecular weight (Mw) chitosan-depolymerization products (CDP)-based films occurring after crosslinking by heat-treatment and Maillard reaction (MR). Based on color properties and browning index, an enhancement of films properties was observed after treatment at 90 °C with a reduction in their water content, solubility and contact angle. Brown MR products were developed in heated films containing glucose thus improving their barrier properties. This effect was more pronounced in lower Mw-CDP based films. In addition, according to TGA, EAB and TS analyses an improvement in heat-treated films thermal stability and mechanical properties was detected and further confirmed through FTIR, X-ray and SEM analyses. The evaluation of the antioxidant potential through four different assays allowed to conclude that glucose addition, thermal treatment and the use of low Mw-CDP highly enhanced the MR-modified films antioxidant capacity. Consequently, MR crosslinked chitosan-based films could be potentially used as an alternative for bioactive and functional packaging effective in food oxidation inhibition, especially using low Mw chitosan derivatives.

Keywords: Antioxidant potential; Chitosan-depolymerization products; Films; Maillard reaction; Molecular weight; Physicochemical characterization.