Food Science and Biotechnology, ( ISI ), Year (2019-6)

Title : ( Antioxidant potential and antimicrobial activity of chitosan–inulin conjugates obtained through the Maillard reaction )

Authors: Majid Nooshkam , fereshteh fallah , Zahra Zareie , Farideh Tabatabaei yazdi , Fakhri Shahidi , Sayed Ali Mortazavi ,

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Abstract

Chitosan (1%) was glycated with inulin (0.5, 1,and 2%) via the Maillard reaction at various initial pHvalues (5, 5.5, and 6). Higher pHs led to a greater pH dropand increase in the intermediate products and browningintensity (BI). The chitosan–inulin conjugates were thenclassified into three levels of low, medium, and high BIthroughK-means clusteringin order to investigate theeffect of BI development on the antioxidant and antimi-crobial attributes of the conjugates. Covalent linkagebetween chitosan and inulin was confirmed by fouriertransform infrared spectroscopy. High BI chitosan–inulinconjugate had significantly higher antioxidant propertycompared to chitosan and other conjugate fractions. Inaddition, the conjugates obtained at low pH values mainlypresented greater antimicrobial activities than those pre-pared at high pHs. It can be concluded that chitosan–inulinMaillard-born conjugates can be used as novel antioxidantand antimicrobial prebiotic-based ingredients for foodapplications

Keywords

, Chitosan, Inulin, Antioxidant, Antimicrobial, Maillard reaction
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@article{paperid:1074680,
author = {Nooshkam, Majid and Fallah, Fereshteh and Zareie, Zahra and Tabatabaei Yazdi, Farideh and Shahidi, Fakhri and Mortazavi, Sayed Ali},
title = {Antioxidant potential and antimicrobial activity of chitosan–inulin conjugates obtained through the Maillard reaction},
journal = {Food Science and Biotechnology},
year = {2019},
month = {June},
issn = {1226-7708},
keywords = {Chitosan; Inulin; Antioxidant; Antimicrobial; Maillard reaction},
}

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%0 Journal Article
%T Antioxidant potential and antimicrobial activity of chitosan–inulin conjugates obtained through the Maillard reaction
%A Nooshkam, Majid
%A Fallah, Fereshteh
%A Zareie, Zahra
%A Tabatabaei Yazdi, Farideh
%A Shahidi, Fakhri
%A Mortazavi, Sayed Ali
%J Food Science and Biotechnology
%@ 1226-7708
%D 2019

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