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Reversible Covalent Immobilization of Cinnamaldehyde on Chitosan Films via Schiff Base Formation and Their Application in Active Food Packaging

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Reversible Covalent Immobilization of Cinnamaldehyde on Chitosan Films via Schiff Base Formation and Their Application in Active Food Packaging

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dc.contributor.author Higueras-Contreras, Laura es_ES
dc.contributor.author Lopez-Carballo, Gracia es_ES
dc.contributor.author Gavara Clemente, Rafael es_ES
dc.contributor.author Hernández-Muñoz , Pilar es_ES
dc.date.accessioned 2016-12-14T08:19:33Z
dc.date.available 2016-12-14T08:19:33Z
dc.date.issued 2015-03
dc.identifier.issn 1935-5130
dc.identifier.uri http://hdl.handle.net/10251/75192
dc.description.abstract [EN] In this work, cinnamaldehyde was reversibly anchored to chitosan films via imino-covalent bonding. The Schiff base was synthesized in solid phase employing neutralized chitosan films immersed in acidified 95 % (v/v) ethanolic solution in which the aldehyde was dissolved. The substitution degree (%) of cinnamaldehyde to the amine group was close to 70 %. Attenuated total reflectance-Fourier transform infrared spectroscopy (ATR-FTIR) analysis revealed the formation of the chitosan-cinnamaldehyde Schiff base. The hydrolysis of the imino bond and subsequent release of cinnamaldehyde were studied after the films had been subjected to different combinations of temperature/time treatments simulating food preservation methods. The amount of aldehyde that remained covalently attached to the films was monitored by ATR-FTIR, and the substitution degree was determined by elemental analysis. Surface contact angle and colour parameters of cinnamaldehyde-imine-chitosan films and these films subjected to different treatments were also evaluated. The antimicrobial properties of chitosan-Schiff base films were tested in vitro against Staphylococcus aureus and Escherichia coli and in milk inoculated with Listeria monocytogenes. The antimicrobial activity varied depending on the treatment applied and consequently the degree of imino bond hydrolysis achieved and cinnamaldehyde released. Films of Schiff base-chitosan derivative subjected to different time/temperature treatments inhibited the growth of L. monocytogenes for 12 days under refrigeration conditions, which may extend the microbiological shelf life of such products. Sensory analysis of milk in contact with the films showed that a cinnamon smell does not cause any rejection among potential consumers. These novel films could be used in the design of antimicrobial food packaging and in various other technological areas where sustained-release systems are required es_ES
dc.description.sponsorship The authors wish to thank the financial support provided by the Spanish Ministry of Science and Innovation (project AGL2012-39920-C03-01) and Spanish Research Council (CSIC, JAE-Predoc L.H. fellowship).
dc.language Inglés es_ES
dc.publisher Springer Verlag (Germany) es_ES
dc.relation MICINN/AGL2012-39920-C03-01 es_ES
dc.relation.ispartof Food and Bioprocess Technology es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Chitosan es_ES
dc.subject Cinnamaldehyde es_ES
dc.subject Schiff base es_ES
dc.subject Hydrolysis es_ES
dc.subject Release es_ES
dc.subject Antimicrobial films es_ES
dc.subject Antimicrobial active packaging es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Reversible Covalent Immobilization of Cinnamaldehyde on Chitosan Films via Schiff Base Formation and Their Application in Active Food Packaging es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1007/s11947-014-1421-8
dc.rights.accessRights Abierto es_ES
dc.contributor.affiliation Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural es_ES
dc.description.bibliographicCitation Higueras-Contreras, L.; Lopez-Carballo, G.; Gavara Clemente, R.; Hernández-Muñoz, P. (2015). Reversible Covalent Immobilization of Cinnamaldehyde on Chitosan Films via Schiff Base Formation and Their Application in Active Food Packaging. Food and Bioprocess Technology. 8(3):526-538. doi:10.1007/s11947-014-1421-8 es_ES
dc.description.accrualMethod Senia es_ES
dc.relation.publisherversion https://dx.doi.org/10.1007/s11947-014-1421-8 es_ES
dc.description.upvformatpinicio 526 es_ES
dc.description.upvformatpfin 538 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 8 es_ES
dc.description.issue 3 es_ES
dc.relation.senia 296839 es_ES
dc.identifier.eissn 1935-5149
dc.contributor.funder Ministerio de Ciencia e Innovación
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