Preparation and Characterization of Phenolic Acid-Chitosan Derivatives as an Edible Coating for Enhanced Preservation of Saimaiti Apricots

In this study, caffeic acid (CA) and chlorogenic acid (CGA) were incorporated onto chitosan (CS) using free radical grafting initiated by a hydrogen peroxide/ascorbic acid (H(2)O(2)/Vc) redox system. The structural properties of the CA (CA-g-CS) and CGA (CGA-g-CS) derivatives were characterized by U...

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Detalles Bibliográficos
Autores principales: Li, Fangjie, Yan, Yingying, Gu, Chengzhi, Sun, Jiaying, Han, Yaru, Huangfu, Zhaoqing, Song, Fangyuan, Chen, Jiluan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9689608/
https://www.ncbi.nlm.nih.gov/pubmed/36429144
http://dx.doi.org/10.3390/foods11223548

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9689608/
https://www.ncbi.nlm.nih.gov/pubmed/36429144
http://dx.doi.org/10.3390/foods11223548

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