Biodegradable films of chitosan and tea polyphenols catalyzed by laccase and their physical and antioxidant activities

Chen, Tong; Shen, Yufei; Wu, Di; Wu, Rong; Sheng, Jie; Feng, Xiao; Tang, Xiaozhi

doi:10.1016/j.fbio.2021.101513

Cited by 18 publications

(4 citation statements)

References 44 publications

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“…Phenolic polymers have been attracting attention as novel materials with useful properties and applications, such as hair or textile dyeing, as active compounds in food, cosmetic, or pharmaceutical products. ,, Despite their numerous applications, the chemical synthesis of such products usually requires the use of a huge amount of petroleum-derived solvents and inorganic catalysts generating a large quantity of waste. , Hence, alternative treatments with minimal toxicity and great efficiency are desirable, especially if mild conditions are used. Oxidoreductive enzymes, like laccases, oxidize a wide range of substrates, including phenolic compounds, creating free radicals that are then polymerized spontaneously. − …”

Section: Introductionmentioning

confidence: 99%

Laccase-Catalyzed Synthesis of Added-Value Polymers from Cork and Grape Extracts

Li,

Freitas,

Santos

et al. 2023

J. Agric. Food Chem.

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Section: Introductionmentioning

confidence: 99%

Laccase-Catalyzed Synthesis of Added-Value Polymers from Cork and Grape Extracts

Li,

Freitas,

Santos

et al. 2023

J. Agric. Food Chem.

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“…There are still few studies on consumer biodegradable packaging and its antioxidant properties [ 33 , 48 , 56 ]. A description of the production of films with a high content of polyphenol compounds can be found in the literature [ 57 , 58 ]. On the other hand, research on disposable tableware is mainly related to mechanical and structural properties [ 33 , 48 , 56 ].…”

Section: Resultsmentioning

confidence: 99%

Quality Assessment of Waste from Olive Oil Production and Design of Biodegradable Packaging

Grzelczyk

Oracz

Gałązka-Czarnecka

2022

Foods

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The use of olive pomace from olive oil production is still insufficient. The lingering olive pomace is harmful to the environment. On the other hand, the world is increasingly polluted with plastic or by-products from the production of biodegradable products. Considering these two problems, the aim of this work was to develop a mixture and create biodegradable disposable tableware characterized by high antioxidant activity. The disposable tableware was made by mixing olive pomace with teff flour or/and sorghum groats and lecithin. Baking was carried out at the temperature of 180 °C. The best variant of the mixture for the preparation of disposable tableware was olive pomace, teff flour, sorghum groats and lecithin. These vessels were the toughest, with low water absorption and had a high antioxidant potential due to the high content of polyphenols and omega acids. Protecting the cups and bowls with beeswax had a positive effect on reducing water absorption.

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“…The results showed that the antioxidant activity of the composite membrane with PPP was significantly higher than that of the control group (p < 0.05), which might have been due to the active protons in PPP combined with the free radicals generated during the oxidation process to generate stable phenolic compounds (Yan et al, 2020). Moreover, Chen et al (2022) reported that the antioxidant activity of CS composite membrane solution increased significantly after adding tea polyphenols, which was similar to the results observed in the present work.…”

Section: Discussionmentioning

confidence: 95%

Preservative effect of chitosan-gelatine composite incorporated with pomegranate peel polyphenol on fresh meat

Zhang,

Zhu,

et al. 2024

IFRJ

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The present work aimed to prepare a pomegranate peel polyphenol (PPP)-chitosan (CS) composite membrane solution to preserve fresh beef. Fourier-transform infrared spectroscopy (FTIR), X-ray diffraction (XRD), viscometer, colorimeter, and pH meter were used to determine the physicochemical properties of the PPP-CS composite membrane solution, and evaluate its antioxidant properties. Additionally, the effect of the PPP-CS composite membrane solution on fresh beef preservation was investigated. Results showed that the in vitro antioxidant activity, viscosity, a* value, and b* value of the composite membrane solution increased significantly. In contrast, the pH and L* values decreased significantly after adding PPP (p < 0.05). FTIR analysis showed that the interaction between PPP and CS might have been physical. XRD analysis showed that the composite membrane solution had an amorphous structure after the addition of PPP. The pH, total volatile basic nitrogen (TVB-N), thiobarbituric acid reactants (TBARS), hardness, and colour of the 0.2, 0.4, 0.6, and 0.8% composite membrane solutions were better than those of the control group when stored at 4°C for 12 d. The 0.6% PPP-CS treatment group had the best preservation effect, and the shelf life of beef was extended by 2 - 3 d. Therefore, the PPP-CS membrane solution could be a promising method for preserving fresh beef.

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Biodegradable films of chitosan and tea polyphenols catalyzed by laccase and their physical and antioxidant activities

Cited by 18 publications

References 44 publications

Laccase-Catalyzed Synthesis of Added-Value Polymers from Cork and Grape Extracts

Laccase-Catalyzed Synthesis of Added-Value Polymers from Cork and Grape Extracts

Quality Assessment of Waste from Olive Oil Production and Design of Biodegradable Packaging

Preservative effect of chitosan-gelatine composite incorporated with pomegranate peel polyphenol on fresh meat

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