肉桂醛
壳聚糖
表征(材料科学)
化学
化学工程
纳米技术
材料科学
食品科学
有机化学
工程类
催化作用
作者
Huanle Chen,Xiaorong Hu,Enmin Chen,Shangong Wu,David Julian McClements,Shilin Liu,Bin Li,Yan Li
标识
DOI:10.1016/j.foodhyd.2016.06.034
摘要
Natural aldehydes, such as cinnamaldehyde, can be used to modify the properties of chitosan-based materials by covalent cross-linking the chitosan molecules. Due to the non-polarity and hydrophobicity of cinnamaldehyde, emulsification technique was used to prepare homogeneous cinnamaldehyde-chitosan films. Under optimized conditions, cinnamaldehyde nanoemulsions led to the successful fabrication of uniform and smooth chitosan films. FTIR analysis of the films indicated the formation of chitosan-cinnamaldehyde Schiff base. The cross-linked films strongly absorbed UV–visible light and inhibited the emission of fluorescent light, and may therefore provide good photo-protection. The thickness (26–61 μm) and transparency (clear to turbid) of the chitosan films were modulated by varying the aldehyde/amino group ratio. The mechanical properties and water vapor permeability of the films also depended on the amount of cinnamaldehyde nanoemulsion utilized. Chitosan films showed good antimicrobial activity, but had better antifungal than antibacterial activity.
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