Preparation, characterization, and functional evaluation of proanthocyanidin-chitosan conjugate

Chitosan–Quercetin Bioconjugate as Multi‐Functional Component of Antioxidants and Dual‐Responsive Hydrogel Networks

“…The hypothesized mechanism involves the generation of hydroxyl radicals by the reaction between H 2 O 2 and NaOH, with the subsequent oxidation of Q and the formation of Q alkoxyl radical which, due to their high reactivity, form Q oligomers . The addition of CHIT carried out to the production of macro‐radicals, and underwent radical coupling with either Q or Q oligomers, allowing the fabrication of CHITQ conjugates …”

Chitosan–Starch Films Modified with Natural Extracts to Remove Heavy Oil from Water

“…The results of the weight % loss at 135 °C could indicate that the use of antioxidants from cranberry, beetroot, pitaya, and grape (anthocyanins, betalains, and resveratrol) confers more thermal stability to the chitosan-starch films than thymol and carvacrol from oregano; these results are consistent with former research [25]. Jing et al (2018) [33] found that the addition of phenolic compounds could reduce the thermal stability of chitosan conjugates, probably because of antioxidants (proanthocyanidins) obstructing the chitosan chain packing without affecting their practical applications. This statement could be related to the increment of weight loss of QSAm0.5, QSG0.5, QSO0.5, and QSR0.5, where the quantity and type of phenolic compounds have influence, but do not affect the better oil sorption capacity in comparison with control film QS2, in most of the cases (see Table 3).…”

“…It was observed that the films with a lower apparent density present the same behavior-a lower sorption capacity than QS2 in the presence of connate water, and higher than QS2 in the presence of deionized water and seawater. For the oil removal application, the films with a higher apparent density are the most recommended [21,25,[32][33][34][35].…”

Complexation of maltodextrin-based inulin and green tea polyphenols via different ultrasonic pretreatment

“…The first stage was shortened, while the newly generated second stage enhanced the initial temperature of decomposition from 230 to 300 °C. All the results manifest that the inulin-TPP complexes possess better thermal stability than natural inulin [58] . Moreover, only a slight weight loss was observed in the second stage, which also suggested the more stable property of the complex.…”