Preparation of N-vanillyl chitosan and 4-hydroxybenzyl chitosan and their physico-mechanical, optical, barrier, and antimicrobial properties.

Jagadish, R. S. and Divyashree, K. N. and Prema, Viswanath and Srinivas, P. and Baldev, Raj (2012) Preparation of N-vanillyl chitosan and 4-hydroxybenzyl chitosan and their physico-mechanical, optical, barrier, and antimicrobial properties. Carbohydrate Polymers, 87. pp. 110-116.

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Abstract

Chitosan derivatives such as N-vanillyl chitosan and 4-hydroxybenzyl chitosan were prepared by reacting chitosan with 4-hydroxy-3-methoxybenzaldehyde (vanillin) and 4-hydroxybenzaldehyde. Amino groups on chitosan reacts with these aldehydes to form a Schiff base intermediate, which is later on converted into N-alkyl chitosans by reduction with sodium cyanoborohydride. The chemical reaction was monitored by 1H NMR spectroscopy and the absence of aldehydic proton at 9.83 ppm in NMR spectra was observed for both the modified chitosan derivatives confirming the reaction. Modified chitosan films were later prepared by solution casting method and their physico-mechanical, barrier, optical and thermal properties were studied. The results clearly indicated significant change in tensile strength, water vapour transmission rate, and haze properties of modified chitosans. Modified chitosan films were also studied for their antimicrobial activity against Aspergillus flavus. The results showed a marked reduction of aflatoxins produced by the fungus in the presence of the N-vanillyl chitosan and 4-hydroxybenzyl chitosan film discs to 98.9% and non-detectable levels, respectively.

Item Type:	Article
Uncontrolled Keywords:	Chitosan derivatives; 1H NMR; 4-Hydroxy-3-methoxybenzaldehyde (vanillin); 4-Hydroxybenzaldehyde; Tensile strength; WVTR; Antifungal properties
Subjects:	600 Technology > 08 Food technology > 28 Meat, Fish & Poultry 600 Technology > 08 Food technology > 06 Preservation and Storage > 06 Packaging
Divisions:	Food Packaging Technology Food Safety Analytical Quality Control Lab Plantation Products Spices and Flavour Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	24 Jan 2012 10:02
Last Modified:	30 Jun 2015 05:55
URI:	http://ir.cftri.res.in/id/eprint/10566

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