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Vanillic acid and coumaric acid grafted chitosan derivatives: improved grafting ratio and potential application in functional food

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Abstract

Chemically modified biofunctional chitosan derivatives may open up new applications in functional food and nutraceuticals development. Two new conjugates, namely vanillic acid and coumaric acid grafted chitosan derivatives were developed and comparative evaluation of their antioxidant and antimicrobial activities was carried out with ferulic acid and gallic acid grafted chitosan. The synthesized water soluble (1.0–4.5 mg/mL) chitosan-phenolic acid conjugates showed characteristic FTIR-spectroscopy band at around 1644 and 2933 cm−1. Free phenolic acid was not observed in TLC plate of the chitosan-phenolic acid conjugates and UV–vis spectra showed primary absorption peak of the corresponding phenolic acids confirming the grafting reaction. Total antioxidant activity of the chitosan-phenolic acid derivatives ranged from ~12 to 29 g ascorbic acid equivalent/100 g of the conjugate. Minute quantity of the derivatives (~57–162 μg and 82–109 μg respectively) could give 50 % inhibition of 2, 2′-diphenyl-1-picrylhydrazyl radical and hydroxyl free radical. Broad spectrum antibacterial activity was observed for all four derivatives against an array of foodborne pathogens and spoilage bacteria. Coumaric acid grafted chitosan showed promise as a food preservative as it inhibited the growth of several foodborne pathogens and spoilage bacteria, including Staphylococcus aureus. Among all the four derivatives, ferulic acid and gallic acid grafted chitosan had lowest minimum inhibitory concentration against Staphylococcus aureus and Pseudomonas aeruginosa respectively.

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Acknowledgments

The authors sincerely acknowledge analytical services provided by “Sophisticated test and instrumentation centre” of Cochin University of Science and Technology, Cochin, Kerala, India.

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Authors and Affiliations

  1. Central Institute of Fisheries Technology, Matsyapuri P.O., W. Island, Cochin, Kerala, 29, India

    Niladri Sekhar Chatterjee, Satyen Kumar Panda, Mary Navitha, K . K. Asha, Rangasamy Anandan & Suseela Mathew

Authors
  1. Niladri Sekhar Chatterjee
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  2. Satyen Kumar Panda
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  3. Mary Navitha
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  4. K . K. Asha
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  5. Rangasamy Anandan
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  6. Suseela Mathew
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Corresponding author

Correspondence to Niladri Sekhar Chatterjee.

Additional information

Niladri Sekhar Chatterjee, Satyen Kumar Panda and Mary Navitha contributed equally.

Highlights

First report of vanillic acid and coumaric acid functionalization of chitosan

Higher grafting ratio of phenolic acids on chitosan

Better antioxidant activity than earlier reports

Broad spectrum antibacterial activity against foodborne pathogens Potential application in functional food

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Chatterjee, N.S., Panda, S.K., Navitha, M. et al. Vanillic acid and coumaric acid grafted chitosan derivatives: improved grafting ratio and potential application in functional food. J Food Sci Technol 52, 7153–7162 (2015). https://doi.org/10.1007/s13197-015-1874-4

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  • DOI: https://doi.org/10.1007/s13197-015-1874-4

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