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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...
| Autores principales: | , , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2022
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| Materias: | |
| 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 |