Chemical characterization, antioxidant and anti-listerial activity of non-animal chitosan-glucan complexes
| dc.rights.license | open | |
| hal.structure.identifier | Laboratoire de Chimie des Polymères Organiques [LCPO] | |
| hal.structure.identifier | Wroclaw Univ Environm & Life Sci | |
| dc.contributor.author | ZIMOCH-KORZYCKA, Anna | |
| hal.structure.identifier | Laboratoire de Chimie des Polymères Organiques [LCPO] | |
| dc.contributor.author | GARDRAT, Christian | |
| hal.structure.identifier | Laboratoire de Chimie des Polymères Organiques [LCPO] | |
| dc.contributor.author | AL KHARBOUTLY, Mayssa | |
| hal.structure.identifier | Laboratoire de Chimie des Polymères Organiques [LCPO] | |
| dc.contributor.author | CASTELLAN, Alain | |
| hal.structure.identifier | Institut des Sciences Moléculaires [ISM] | |
| dc.contributor.author | PIANET, Isabelle | |
| hal.structure.identifier | Wroclaw Univ Environm & Life Sci | |
| dc.contributor.author | JARMOLUK, Andrzej | |
| hal.structure.identifier | Laboratoire de Chimie des Polymères Organiques [LCPO] | |
| hal.structure.identifier | Team 2 LCPO : Biopolymers & Bio-sourced Polymers | |
| dc.contributor.author | COMA, Veronique | |
| dc.date.accessioned | 2020 | |
| dc.date.available | 2020 | |
| dc.date.issued | 2016 | |
| dc.identifier.issn | 0268-005X | |
| dc.identifier.uri | https://oskar-bordeaux.fr/handle/20.500.12278/20162 | |
| dc.description.abstractEn | Three commercial fungal chitosan-glucan complexes with different low molecular weights (CS1, CS2, CS3) were studied for antioxidant power determined by the ferric ion reducing antioxidant power (FRAP) method and antimicrobial potential evaluated against Listeria monocytogenes. The impact of the acid type (lactic and acetic) and concentration as well as the pH of film forming chitosan-glucan solutions were investigated. The quantitative evaluation of chitosan-glucan complexes was proposed using the degrees of deacetylation calculated from (i) elemental analysis of carbon and nitrogen and (ii) infra-red absorbance of the ratio amide I/hydroxyl bands. The amount of glucans in CS1, CS2 and CS3 is 6%, 10% and 5%, respectively. Whatever the pH, the reducing capacity of chitosans was higher using lactic acid than acetic acid. It depended on the molecular weight, the degree of deacetylation and the glucan percentage. As the pH increased, the antioxidant activity improved when higher amounts of glucans were present, for similar values of molecular weights and degrees of deacetylation. The chitosan anti-listerial activity was higher with chitosan lactate than with chitosan acetate. As the pH increased, the inhibition slightly felt. Usage of lactic acid in pH = 5 caused fully reduction with variants CS1 and CS3 in concentration of 0.5%. The inhibition was higher when pH decreased for chitosan containing the highest concentration of glucans. Complete reduction was observed in pH = 3 for all samples, except CS2 dissolved in acetic acid in amount of 0.5%. The chitosan with the highest glucan amount displayed the highest antioxidant properties and the lowest anti-listerial activity. (C) 2016 Elsevier Ltd. All rights reserved. | |
| dc.language.iso | en | |
| dc.publisher | Elsevier | |
| dc.subject.en | Chitosan | |
| dc.subject.en | Glucans | |
| dc.subject.en | Antioxidant | |
| dc.subject.en | Antilisterial activity | |
| dc.subject.en | ANTIMICROBIAL ACTIVITY | |
| dc.subject.en | ANTIBACTERIAL ACTIVITY | |
| dc.subject.en | SCAVENGING ACTIVITY | |
| dc.subject.en | FUNGAL CHITOSAN | |
| dc.subject.en | ORGANIC-ACIDS | |
| dc.subject.en | OLIGOSACCHARIDES | |
| dc.subject.en | SALMONELLA | |
| dc.subject.en | GROWTH | |
| dc.subject.en | WALL | |
| dc.title.en | Chemical characterization, antioxidant and anti-listerial activity of non-animal chitosan-glucan complexes | |
| dc.type | Article de revue | |
| dc.identifier.doi | 10.1016/j.foodhyd.2016.05.019 | |
| dc.subject.hal | Chimie/Polymères | |
| bordeaux.journal | Food Hydrocolloids | |
| bordeaux.page | 338-343 | |
| bordeaux.volume | 61 | |
| bordeaux.hal.laboratories | Laboratoire de Chimie des Polymères Organiques (LCPO) - UMR 5629 | * |
| bordeaux.institution | Bordeaux INP | |
| bordeaux.institution | Université de Bordeaux | |
| bordeaux.peerReviewed | oui | |
| hal.identifier | hal-01411934 | |
| hal.version | 1 | |
| hal.origin.link | https://hal.archives-ouvertes.fr//hal-01411934v1 | |
| bordeaux.COinS | ctx_ver=Z39.88-2004&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.jtitle=Food%20Hydrocolloids&rft.date=2016&rft.volume=61&rft.spage=338-343&rft.epage=338-343&rft.eissn=0268-005X&rft.issn=0268-005X&rft.au=ZIMOCH-KORZYCKA,%20Anna&GARDRAT,%20Christian&AL%20KHARBOUTLY,%20Mayssa&CASTELLAN,%20Alain&PIANET,%20Isabelle&rft.genre=article |
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