title: Preparation and characterisation of Chlorogenic acid-gelatin: A type of biologically active film for coating preservation.
abstract: Chlorogenic acid (CGA), a type of plant polyphenol, was conjugated onto gelatin (Gel) to prepare a novel coating material for the preservation of fresh seafood. The optimal reaction molar ratio of CGA to gelatin (4:1) was determined according to the CGA content in the CGA-Gel conjugate. CGA was confirmed to be successfully conjugated onto gelatin by1H nuclear magnetic resonance and Fourier transform-infrared spectroscopy. The antioxidant activity of CGA-Gel was proven to be higher than that of the free CGA in 2,2'-azinobis-(3-ethylbenzthiazoline-6-sulphonate) radical scavenging, hydrogen peroxide scavenging, ferric ion reducing power and lipid oxidation assays. The minimum inhibitory concentrations (MIC) of CGA against Escherichia coli, Pseudomonas aeruginosa, Listeria monocytogenes and Staphylococcus aureus were 1, 1, 2 and 2mg/mL, respectively. The antibacterial activity of CGA-Gel was unaffected by conjugation.
authors.affiliation: College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Zhejiang University, Hangzhou 310029, China; Marine Research Center of Zhoushan, Zhejiang University, Zhoushan 316021, China.
authors.forename: Shalu
authors.initials: S
authors.lastname: Fu
authors.affiliation: College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Zhejiang University, Hangzhou 310029, China.
authors.forename: Chunhua
authors.initials: C
authors.lastname: Wu
authors.affiliation: College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Zhejiang University, Hangzhou 310029, China.
authors.forename: Tiantian
authors.initials: T
authors.lastname: Wu
authors.affiliation: Marine Research Center of Zhoushan, Zhejiang University, Zhoushan 316021, China.
authors.forename: Haixia
authors.initials: H
authors.lastname: Yu
authors.affiliation: Marine Research Center of Zhoushan, Zhejiang University, Zhoushan 316021, China.
authors.forename: Shuibing
authors.initials: S
authors.lastname: Yang
authors.affiliation: College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Zhejiang University, Hangzhou 310029, China; Marine Research Center of Zhoushan, Zhejiang University, Zhoushan 316021, China. Electronic address: yqhu@zju.edu.cn.
authors.forename: Yaqin
authors.initials: Y
authors.lastname: Hu
mesh_terms: D000900:Anti-Bacterial Agents / Q000494:pharmacology; D000975:Antioxidants / Q000737:chemistry*; D002726:Chlorogenic Acid / Q000737:chemistry*; D005519:Food Preservation; D005780:Gelatin / Q000737:chemistry*
chemical_list: D000900:Anti-Bacterial Agents; D000975:Antioxidants; D002726:Chlorogenic Acid; D005780:Gelatin
keywords: Antibacterial activity; Antioxidant activity; Chlorogenic acid; Coating material; Gelatin; Seafood