Alkynyl silver modified chitosan and its potential applications in food area. (15th February 2021)

• Record Type: Journal Article
• Authors: Mei, Lei; Jiang, Feng; Zhang, Fuwu; Zhang, Jinglin; Li, Yuan; Liu, Yijing; Luo, Yaguang; Wang, Qin
• Is Part Of: Carbohydrate polymers. Volume 254(2021)
• Publication Date: 2021-02-15
• Subjects: Alkynyl Ag modified chitosan -- Sustained release of Ag -- Antimicrobial activity -- Cytotoxicity -- Shelf-life; Polysaccharides -- Periodicals; Polysaccharides -- Periodicals; Polysaccharides -- Périodiques; Electronic journals; 547.78
• DOI: 10.1016/j.carbpol.2020.117416
• Languages: English
• ISSNs: 0144-8617

Abstract

Graphical abstract: Highlights: Modification of alkynyl group and alkynyl silver on CS increased its viscosity. Ag-CS demonstrated dose dependent antimicrobial effects against bacteria strains. Ten μg/mL Ag-CS suppressed the growth of E. coli under detection limit. The TVB-N generated by Ag-CS coated shrimps were 3 times less than control group. The Ag residue left in Ag-CS coated shrimp after storage was 0.145 mg Ag / kg meat. Abstract: Chitosan was modified by substituting alkynyl silver on chitosan (Ag-CS) through a two-step chemical modification to form a novel antimicrobial coating material. The physicochemical property, antimicrobial activity, cytotoxicity, and potential food applications of Ag-CS were systematically investigated. The Ag-CS presented a smooth sheet structure, and demonstrated stronger antimicrobial effects than either silver acetate (AgOAc) or silver nitrate (AgNO3 ) against both Gram positive and Gram negative bacteria strains. Ag-CS also demonstrated a controlled release of Ag for over 5 days, whereas AgOAc or AgNO3 infused chitosan released over 90 % Ag within 4 h. Ag-CS coating on shrimps significantly extended their shelf-life. Overall, our results revealed that the newly developed Ag-CS antimicrobial coating material possesses strong antimicrobial efficacies with a sustained Ag release property, and its ability to slow down the spoilage rate of shrimps indicates its potential in the improvement of food quality and shelf life.