Food Chemistry, volume 387, pages 132878
Preparation and characterization of chitosan derivatives modified with quaternary ammonium salt and quaternary phosphate salt and its effect on tropical fruit preservation
Qingyan Pan
1, 2
,
Chuang Zhou
1
,
Ziming Yang
1
,
Zhiyuan He
1
,
Chao Wang
1
,
Yunhao Liu
1
,
Shuhui Song
1
,
Hui Gu
1
,
Keqian Hong
1
,
Lijuan Yu
3
,
Yunhui Qu
3
,
Puwang Li
1
1
Key Laboratory of Hainan Province for Postharvest Physiology and Technology of Tropical Horticultural Products, South Subtropical Crop Research Institute of Chinese Academy of Tropical Agricultural Sciences, Zhanjiang 524091, PR China
|
2
3
Agricultural Product Processing Research Institute of Yunan Academy of Agricultural Sciences, Kunming, Yunnan 650000, PR China
|
Publication type: Journal Article
Publication date: 2022-09-01
Journal:
Food Chemistry
Quartile SCImago
Q1
Quartile WOS
Q1
Impact factor: 8.8
ISSN: 03088146, 18737072
General Medicine
Analytical Chemistry
Food Science
Abstract
In this paper, HACC modified with (5-Carboxypentyl) (triphenyl) phosphonium bromide (HA-CS-NP) was synthesized. Then, a multifunctional food packaging composite film with good thermal stability and antibacterial functions was fabricated by HA-CS-NP and poly (vinyl alcohol) (PVA). The tensile strength and elongation at break of HA-CS-NP/PVA composite film at the weight ratio of 3/7 were 20.32 ± 1.02 MPa and 65.73 ± 3.29%, respectively. And, the inhibition rates of HA-CS-NP (0.5%) on Mango C. lagenarium and Papaya C. gloeosporioides on day 6 were up to 80.92 ± 4.12%. Compared with CK group, the weight loss of experimental groups were 23.96 ± 2.46 g/206 ± 7.25 g (mangoes) and 59.45 ± 3.06 g/496 ± 6.37 g (papaya), reduced by 35.76 ± 1.15%. Moreover, the final hardness value of the fruits coated with composite films was 4.94 ± 0.23 kg/cm3 and increased by 20.79 ± 1.04%, and the rot index was reduced by 71.43 ± 3.24%. The multifunctional HA-CS-NP/PVA coating has broad prospects in the application of food packaging.
Top-30
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1 publication, 3.57%
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1 publication, 3.57%
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1 publication, 3.57%
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1 publication, 3.57%
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Citations by publishers
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Elsevier
19 publications, 67.86%
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5 publications, 17.86%
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1 publication, 3.57%
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Frontiers Media S.A.
1 publication, 3.57%
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Royal Society of Chemistry (RSC)
1 publication, 3.57%
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Autonomous Non-profit Organization Editorial Board of the journal Uspekhi Khimii
1 publication, 3.57%
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- We do not take into account publications without a DOI.
- Statistics recalculated only for publications connected to researchers, organizations and labs registered on the platform.
- Statistics recalculated weekly.
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Pan Q. et al. Preparation and characterization of chitosan derivatives modified with quaternary ammonium salt and quaternary phosphate salt and its effect on tropical fruit preservation // Food Chemistry. 2022. Vol. 387. p. 132878.
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Pan Q., Zhou C., Yang Z., He Z., Wang C., Liu Y., Song S., Gu H., Hong K., Yu L., Qu Y., Li P. Preparation and characterization of chitosan derivatives modified with quaternary ammonium salt and quaternary phosphate salt and its effect on tropical fruit preservation // Food Chemistry. 2022. Vol. 387. p. 132878.
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TY - JOUR
DO - 10.1016/j.foodchem.2022.132878
UR - https://doi.org/10.1016/j.foodchem.2022.132878
TI - Preparation and characterization of chitosan derivatives modified with quaternary ammonium salt and quaternary phosphate salt and its effect on tropical fruit preservation
T2 - Food Chemistry
AU - Pan, Qingyan
AU - Zhou, Chuang
AU - Yang, Ziming
AU - He, Zhiyuan
AU - Wang, Chao
AU - Liu, Yunhao
AU - Song, Shuhui
AU - Gu, Hui
AU - Hong, Keqian
AU - Yu, Lijuan
AU - Qu, Yunhui
AU - Li, Puwang
PY - 2022
DA - 2022/09/01 00:00:00
PB - Elsevier
SP - 132878
VL - 387
SN - 0308-8146
SN - 1873-7072
ER -
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@article{2022_Pan,
author = {Qingyan Pan and Chuang Zhou and Ziming Yang and Zhiyuan He and Chao Wang and Yunhao Liu and Shuhui Song and Hui Gu and Keqian Hong and Lijuan Yu and Yunhui Qu and Puwang Li},
title = {Preparation and characterization of chitosan derivatives modified with quaternary ammonium salt and quaternary phosphate salt and its effect on tropical fruit preservation},
journal = {Food Chemistry},
year = {2022},
volume = {387},
publisher = {Elsevier},
month = {sep},
url = {https://doi.org/10.1016/j.foodchem.2022.132878},
pages = {132878},
doi = {10.1016/j.foodchem.2022.132878}
}