Vanillic acid and coumaric acid grafted chitosan derivatives: improved grafting ratio and potential application in functional food
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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).”
From Antifungal Potential of Chitosan and Phenyllactic Acid against Colletotrichum gloeosporioides, the Anthracnose Pathogen in Avocados (2025) · cites this paper as Chatterjee et al. 2015
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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
- Licence
- www.springer.com/tdm (tdm)
- 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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