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• W3048696871 abstract "In this study, a potential of covalent linkage approach for developing active edible coatings was examined. Vanillin and trans-cinnamaldehyde were bound to chitosan by Schiff base reaction and reductive amination. The modified polysaccharides were comprehensively characterized and applied as active coatings on fresh-cut melon. The covalent linkage allowed overcoming solubility problems with the lipophilic vanillin and cinnamaldehyde and neutralizing their volatility, producing well-adhered coatings that enhanced fruit quality and storability without sensorial impairment. The attached hydrophobic moieties also provided new polysaccharides with self-assembling ability. Their aggregates were loaded with antimicrobial citral and added to mandarin juice, resulting in up to 6 log CFU/mL microbial count reduction. Thus, the covalent linkage concept offers several advantages, especially when hydrophobic or volatile active agents are used. Further developed, it may become a safe and effective tool for the formation of advanced active edible coatings and delivery vehicles for direct applications on food products." @default.
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• W3048696871 date "2021-02-01" @default.
• W3048696871 modified "2023-10-17" @default.
• W3048696871 title "Covalent linkage of bioactive volatiles to a polysaccharide support as a potential approach for preparing active edible coatings and delivery systems for food products" @default.
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• W3048696871 doi "https://doi.org/10.1016/j.foodchem.2020.127822" @default.
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