防腐剂
肉桂醛
席夫碱
壳聚糖
化学
衍生工具(金融)
食品科学
核化学
有机化学
高分子化学
业务
催化作用
财务
作者
María Mondéjar-López,Joaquín C. Garcı́a-Martı́nez,Lourdes Gómez‐Gómez,Oussama Ahrazem,Enrique Niza
标识
DOI:10.1016/j.foodchem.2024.140970
摘要
Ginger, valued for its culinary and medicinal properties, suffers substantial production loss-up to 90 %-due to fungal soft rot. To combat this, we have developed an environmentally sustainable antifungal polysaccharide gel derived from a water-soluble Schiff base of O-carboxymethyl chitosan (CMC) and cinnamaldehyde (CIN). Terpene incorporation was confirmed via various characterization techniques, including Fourier transform infrared (FT-IR), pH-dependent release, solubility, thermogravimetric analysis, and UV-vis spectra. Results showed successful grafting of CIN onto the polysaccharide, at a CIN:CMC ratio of 120 mg/g. In vitro evaluation demonstrated significant antifungal activity against F. oxysporum, with a MIC value of 159.25 μg/mL. Application of the CMC=CIN gel to ginger rhizomes inhibited spore germination in all evaluated wounds, enhancing gloss and appearance. These findings validate the efficacy of this novel, environmentally friendly gel in preventing ginger loss caused by fungal infections.
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