Research progress of chitosan phenolic complex film

Authors

HU Fei, College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China
SUN Tao, College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, China; Quality Supervision, Inspection and Testing Center for Cold Storage and Refrigeration Equipment, Ministry of Agriculture, Shanghai 201306, China
XIE Jin, College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, China; Quality Supervision, Inspection and Testing Center for Cold Storage and Refrigeration Equipment, Ministry of Agriculture, Shanghai 201306, China
KANG Yongfeng, College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, China; Quality Supervision, Inspection and Testing Center for Cold Storage and Refrigeration Equipment, Ministry of Agriculture, Shanghai 201306, China
SHAO Zehuai, College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, China; Quality Supervision, Inspection and Testing Center for Cold Storage and Refrigeration Equipment, Ministry of Agriculture, Shanghai 201306, China
GAN Jianhong, College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, China; Quality Supervision, Inspection and Testing Center for Cold Storage and Refrigeration Equipment, Ministry of Agriculture, Shanghai 201306, China
LI Xiaohui, College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, China; Quality Supervision, Inspection and Testing Center for Cold Storage and Refrigeration Equipment, Ministry of Agriculture, Shanghai 201306, China

Abstract

This paper from the aspects of covalent bonding or blending of chitosan with phenolic compounds, the preparation of chitosan with gallic acid, caffeic acid and ferulic acid, the mechanical, antioxidant and antibacterial of covalent bonding film were reviewed at first. Then summarize the effect of curcumin, tea polyphenols and apple polyphenols on mechanical, antioxidant and antibacterial of blending film.

Publication Date

6-28-2019

First Page

227

Last Page

231

DOI

10.13652/j.issn.1003-5788.2019.06.041

Recommended Citation

Fei, HU; Tao, SUN; Jin, XIE; Yongfeng, KANG; Zehuai, SHAO; Jianhong, GAN; and Xiaohui, LI (2019) "Research progress of chitosan phenolic complex film," Food and Machinery: Vol. 35: Iss. 6, Article 41.
DOI: 10.13652/j.issn.1003-5788.2019.06.041
Available at: https://www.ifoodmm.cn/journal/vol35/iss6/41

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