Natural Aldehyde-Chitosan Schiff Base: Fabrication, pH-Responsive Properties, and Vegetable Preservation

The aim of the present work was to fabricate Schiff base compounds between chitosan and aldehydes and use the resultant aldehyde-chitosan Schiff bases for broccoli preservation. Using an element analyzer, the degree of substitution was calculated as 68.27-94.65%. The aldehyde-chitosan Schiff bases s...

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Bibliographic Details
Published in:Foods 2023-07, Vol.12 (15), p.2921
Main Authors: Lin, Jiawei, Meng, Hecheng, Guo, Xiaobing, Tang, Zhongsheng, Yu, Shujuan
Format: Article
Language:English
Subjects:
Aldehydes
Antibacterial activity
Broccoli
Buffer solutions
Carbon dioxide
Chitosan
essential oils
Ethanol
Fabrication
Food products
Food quality
Food science
Fruits
Hydrogen-ion concentration
Hydrolysis
imine bonds
Imines
Microorganisms
Packaging
pH effects
Preservation
Preservatives
Respiration
Schiff bases
Shelf life
Spectrum analysis
Vegetables
Weight loss
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Summary:The aim of the present work was to fabricate Schiff base compounds between chitosan and aldehydes and use the resultant aldehyde-chitosan Schiff bases for broccoli preservation. Using an element analyzer, the degree of substitution was calculated as 68.27-94.65%. The aldehyde-chitosan Schiff bases showed acidic sensitivity to rapid hydrolysis for releasing aldehyde at a buffer solution of pH 4-6, in which more than 39% of the aldehydes were released within 10 h. The release of aldehydes endows the aldehyde-chitosan Schiff bases with a better antibacterial activity at pH 5 than at pH 7. In a simulated CO (5-15%) atmosphere with high humidity (92%), the hydrolysis of imine bonds (C=N) was triggered and continuously released aldehyde, even without direct contact with the aqueous phase. The application of aldehyde-chitosan Schiff bases significantly extended the shelf life of broccoli from 4 d to 5-7 d and decreased the weight loss of broccoli during storage. In summary, the fabrication of aldehyde-chitosan Schiff bases and the strategy of using pH-response imine bond (C=N) hydrolysis (thus releasing aldehyde to kill microorganisms) were feasible for use in developing EO-incorporated intelligent food packages for vegetable preservation.
ISSN:2304-8158
2304-8158
DOI:10.3390/foods12152921