Abstract:
:The aim of this research was to conjugate chitosan (CT) with lauric acid (LA) and l-carnitine (CNT) to yield a product that is water-soluble at neutral pH and has surface, antimicrobial, and antioxidant activities. The resulting CT-LA-CNT is water-soluble at neutral pH, in contrast with CT and CT-LA, which require the aid of acid to become soluble. Concerning antimicrobial activity, for S. aureus, the minimum bactericidal concentration of CT was lower than those of CT-LA or CT-LA-CNT, while the three compounds exhibited similar bactericidal activity against E. coli. CT-LA-CNT was also used to study the oxidative stability of soybean oil in an oil-in-water (O/W) emulsion; sodium dodecyl sulfate (SDS) and Tween 80 and Span 80 (TS), an emulsifier mixture, were used as controls for comparison. The results showed that CT-LA-CNT was better than SDS and TS at protecting the lipid from oxidation.
journal_name
Food Chemjournal_title
Food chemistryauthors
Liu TT,Su GZ,Yang TSdoi
10.1016/j.foodchem.2021.129851keywords:
["Antimicrobial activity","Antioxidant activity","Chitosan","Conjugate","Lauric acid","Water solubility","l-carnitine"]subject
Has Abstractpub_date
2021-10-15 00:00:00pages
129851eissn
0308-8146issn
1873-7072pii
S0308-8146(21)00857-8journal_volume
359pub_type
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