Conception of novel blue crab chitosan films crosslinked with different saccharides via the Maillard reaction with improved functional and biological properties

Marwa Hamdi (1, 2) , Rim Nasri (1, 2, 3) , Youssra Ben Azaza (1, 2) , S.M. Li (4) , Moncef Nasri (1, 2)

1 ENIS - École Nationale d'Ingénieurs de Sfax | National School of Engineers of Sfax
2 Université de Sfax - University of Sfax
3 UM - Université de Monastir - University of Monastir
4 IEM - Institut Européen des membranes

This work aimed to modify blue crab chitosan-based films through the Maillard reaction (MR) as a novel alternative to improve their functional and biological properties. To this end, different saccharides (glucose (aldohexose), fructose (ketohexose), xylose (aldopentose) and arabinose (aldopentose)), at different weight ratios 0.5, 1.0 and 2.0 % (g/100 g polymer), were studied, and films were heated at 90°C for 24 h. Based on color changes and browning index measurements, the extent of MR was the highest with aldopentoses, whereas hexoses and particularly ketohexoses, exhibited a relative crosslinking rate. These findings were further reflected with an improvement in treated films mechanical properties and thermal degradation temperatures, and advantageously, barrier properties against UV light and water. In addition, the MR-modified Cs-based films antioxidant activity was interestingly enhanced with mainly aldopentoses. Consequently, MR crosslinked chitosanbased films are promising alternative for active and functional packaging able of food oxidation hindering, especially using aldopentoses.

Mots clés: Chitosan; Films; Crosslinking; Maillard reaction; In vitro characterization

Domaines: Polymères

Marwa Hamdi, Rim Nasri, Youssra Ben Azaza, S.M. Li, Moncef Nasri. Conception of novel blue crab chitosan films crosslinked with different saccharides via the Maillard reaction with improved functional and biological properties. Carbohydrate Polymers, 2020, 241, pp.116303. ⟨10.1016/j.carbpol.2020.116303⟩. ⟨hal-03093136⟩