Modification of chitooligosaccharide with phenolic acids for extended cherry tomato preservation and quality retention
Ruyi Zhang, Hui Chen, Ruohui Li, Shuyan Lin, Nan Wang
TL;DR
Scientists modified chitooligosaccharide with phenolic acids to create a coating that helps preserve cherry tomatoes longer by reducing decay and browning.
Contribution
The study introduces grafted chitooligosaccharide derivatives with enhanced antioxidant and antibacterial properties for fruit preservation.
Findings
Grafted derivatives reduced cherry tomato decay by 33.7%–44.7% and browning by 14.3%–23.6%.
Derivatives inhibited oxidative stress and slowed phenolic degradation during storage.
Coating showed improved biocompatibility and effectiveness compared to unmodified chitooligosaccharide.
Abstract
Coating materials extend fruit shelf life by forming protective barriers against microbial growth and preserving freshness. Herein, three chitooligosaccharide (COS) derivatives were synthesized via grafting protocatechuic acid, caffeic acid, and gallic acid onto COS, with their structures characterized. Fourier transform infrared spectroscopy confirmed successful grafting via amide linkages. 1H NMR analysis revealed new absorption peaks between 6.5 and 7.5 ppm, attributable to the grafted phenolic acids. Compared to ungrafted COS, the derivatives exhibited enhanced antioxidant activity and superior bacteriostatic activity. Spraying 2 mg L−1 derivatives on cherry tomatoes significantly reduced decay (33.7%–44.7%), browning (14.3%–23.6%), and the accumulation of reducing sugars (41.9%–49.6%) and soluble solids (13.3%–22.3%) during storage. These derivatives alleviated oxidative stress by…
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Taxonomy
TopicsNanocomposite Films for Food Packaging · Postharvest Quality and Shelf Life Management · Polysaccharides and Plant Cell Walls