Cited by 97Nanocomposite Films for Food PackagingPolysaccharides Composition and ApplicationsAntimicrobial agents and applications

Vanillic acid and coumaric acid grafted chitosan derivatives: improved grafting ratio and potential application in functional food

Chatterjee, Niladri Sekhar, Panda, Satyen Kumar, Navitha, Mary, Asha, K . K., Anandan, Rangasamy, Mathew, Suseela·2015·Journal of Food Science and Technology

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Crossref · 10.1007/s13197-015-1874-4

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31 of 31 references verified0 citation errors · 0 not checkable

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  • FTIR, HNMR, and XRD studies indicate CHI and phenolic acids can form hydrogen bonds between CHI's hydroxyl or amine groups and the phenolic acid carboxyl group.

    “Spectroscopic analyses (FTIR, HNMR and XRD) have shown that CHI and phenolic acid (such as gallic, vanillic, ferulic, salicylic acids) may interact through hydrogen bonds involving the hydroxyl or amine molecules of CHI and the carboxyl group of phenolic acid (Chatterjee et al. 2015;Wang et al. 2019;Liu et al. 2021).”

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Authors
Chatterjee, N. S., Panda, S. K., Navitha, M., Asha, K. K., Anandan, R., & Mathew, S.
Affiliations
Central Institute of Fisheries Technology (IN)
Corresponding author
Chatterjee, Niladri Sekhar
Venue
Journal of Food Science and Technology
Published
2015-05-26
Volume
52
Issue
11
Pages
7153-7162
ISSN
  • 0022-1155 (ISSN-L)
  • 0975-8402
OpenAlex
W2254863167
Cited by
96
References
31
Citations by year
2026: 3 · 2025: 8 · 2024: 16 · 2023: 17 · 2022: 12 · 2021: 7 · 2020: 10 · 2019: 7 · 2018: 3 · 2017: 9 · 2016: 3 · 2015: 1
FWCI
1.93
Type
journal article
Language
en
Open access
closed
Locations
Journal of Food Science and Technology (publishedVersion)
Topics
  • Physical Sciences › Materials Science › Biomaterials › Nanocomposite Films for Food Packaging
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Polysaccharides Composition and Applications
  • Physical Sciences › Chemistry › Organic Chemistry › Antimicrobial agents and applications
Keywords
chitosan derivatives, vanillic acid, coumaric acid, ferulic acid, gallic acid, antioxidant activity, antibacterial activity, food preservatives, foodborne pathogens, spoilage bacteria, Staphylococcus aureus, Pseudomonas aeruginosa, DPPH radical scavenging, hydroxyl radical scavenging, functional foods

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