Chitosan dual gel-like functionalized with flavonoid extract and cinnamaldehyde oil using dual cross-linking agents: Characterization, antioxidant, and antimicrobial effects

Mahmoud Salah; Juanying Huang; Chenyang Zhu; Mabrouk Sobhy; Mohamed A. Farag; Yajing Fang; Remah Sobhy; Noman Walayat; Ibrahim Khalifa; Sajid Maqsood; Yun Wang

Current Research in Food Science (Jan 2024)

Chitosan dual gel-like functionalized with flavonoid extract and cinnamaldehyde oil using dual cross-linking agents: Characterization, antioxidant, and antimicrobial effects

Mahmoud Salah,
Juanying Huang,
Chenyang Zhu,
Mabrouk Sobhy,
Mohamed A. Farag,
Yajing Fang,
Remah Sobhy,
Noman Walayat,
Ibrahim Khalifa,
Sajid Maqsood,
Yun Wang

Affiliations

Mahmoud Salah: Laboratory of prevention and detection of microbial and chemical contamination in foods, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013, China; Department of Environmental Agricultural Science, Faculty of Graduate Studies and Environmental Research, Ain Shams University, Cairo, 11566, Egypt
Juanying Huang: Laboratory of prevention and detection of microbial and chemical contamination in foods, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013, China
Chenyang Zhu: Laboratory of prevention and detection of microbial and chemical contamination in foods, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013, China
Mabrouk Sobhy: Food Science and Technology Department, Faculty of Agriculture, Alexandria University, 21545, El-Shatby, Alexandria, Egypt
Mohamed A. Farag: Pharmacognosy Department, College of Pharmacy, Cairo University, Cairo, P.B. 11562, Egypt
Yajing Fang: School of Food Science and Engineering, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Hainan University, Haikou, 570228, China; Collaborative Innovation Center of One Health, Hainan University, Haikou, 570228, China
Remah Sobhy: Department of Biochemistry, Faculty of Agriculture, Benha University, 13736, Moshtohor, Qaluobia, Egypt
Noman Walayat: College of Tea Science and Tea Culture, Zhejiang Agriculture and Forestry University, Hangzhou, 311300, China
Ibrahim Khalifa: Laboratory of prevention and detection of microbial and chemical contamination in foods, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013, China; Food Technology Department, Faculty of Agriculture, Benha University, 13736, Moshtohor, Qaluobia, Egypt; Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al-Ain, 15551, United Arab Emirates; Corresponding author. Laboratory of prevention and detection of microbial and chemical contamination in foods, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013, China.
Sajid Maqsood: Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al-Ain, 15551, United Arab Emirates; Corresponding author.
Yun Wang: Laboratory of prevention and detection of microbial and chemical contamination in foods, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013, China; Corresponding author.

Journal volume & issue: Vol. 9
p. 100826

Abstract

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This study evaluated antioxidant and antimicrobial properties of chitosan gel (Cs-gel) functionalized with cinnamaldehyde oil (CN) and orange peel-derived flavonoid extract (Fs) using the ionic-gelation method. Results showed that the encapsulation efficiencies of CCF-9 and CCN were 83.14 ± 3.34 and 80.56 ± 1.17%, respectively. The interaction of CN or Fs on Cs-gel indicates the presence of H-bonding formation, as observed by UV–vis spectroscopy, Fourier transform infrared spectrophotometry (FTIR), and Raman-spectroscopy showed a good corroboration with Surflex-dock findings. Scanning electron microscopy also showed the integration that occurred between Cs and both ligands, which was further supported with X-ray diffraction and X-Ray photoelectron spectroscopy spectra. The textural properties of CCF-5 gel showed high hardness, chewiness, and gumminess values, indicating that the integration of Fs and CN altered the microstructure of Cs-gel. Chotison-functionalized based gels exhibited higher antioxidant abilities against DPPH and ABTS free radicals than Cs-gel. The CCF-9 gel showed a good inhibition value of 29.91 ± 1.22 and 93.61 ± 2.12% against Penicillium expansum and Alternaria westerdijkiae, respectively. Additionally, CCF-9 inhibition zones against Staphylococcus aureus, Escherichia coli, and Bacillus cerues were 28.65 ± 0.05, 27.69 ± 0.04, and 26.16 ± 0.02 mm, respectively. These findings demonstrated the potential antioxidant and antimicrobial effects of functionalized chitosan gel indicating its potential as a bioactive additive for food preservation.

Published in Current Research in Food Science

ISSN: 2665-9271 (Online)
Publisher: Elsevier
Country of publisher: Netherlands
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply; Technology: Chemical technology: Food processing and manufacture
Website: https://www.journals.elsevier.com/current-research-in-food-science

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