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Full-Text Articles in Food Chemistry
Chitosan-Gallic Acid Films As Multifunctional Food Packaging, Stephanie Beth Schreiber
Chitosan-Gallic Acid Films As Multifunctional Food Packaging, Stephanie Beth Schreiber
Masters Theses
Chitosan is a good candidate for multifunctional food packaging because of its biocompatibility, biodegradability, antibacterial properties, secondary antioxidant activity, film forming ability, resistance to lipids and because of its structure which is very desirable for grafting various compounds to it. For this research, we took advantage of chitosan’s amino group that has nuceleophilic character at a pH above its pKa, which is 6.3. Gallic acid, a phenolic compound with primary antioxidant properties was grafted to chitosan using 1-ethyl-3-(3-dimethylaminopropyl) carbodiimide and N-hydroxysuccinimide. Grafting was evaluated using FTIR-ATR and 1H and 13CNMR. FTIR showed evidence of grafting on the amino …
The Effects Of Roasting Time And Temperature On The Antioxidant Capacity Of Cocoa Beans From Dominican Republic, Ecuador, Haiti, Indonesia, And Ivory Coast, Whitney Leigh Harrington
The Effects Of Roasting Time And Temperature On The Antioxidant Capacity Of Cocoa Beans From Dominican Republic, Ecuador, Haiti, Indonesia, And Ivory Coast, Whitney Leigh Harrington
Masters Theses
Roasting is an important processing step for developing cocoa flavor, color, and aroma. Cocoa beans contain polyphenolic compounds, which can be desirable antioxidants. Oxygen Radical Absorbance Capacity (ORAC) values can be used as an indicator of health benefits of antioxidants in foods. ORAC values measure total antioxidant capacity of different foods by measuring antioxidant scavenging activity against peroxyl radical induced by 2,2’-azobis (2-amidinopropane) dihydrochloride (AAPH). This measurement of total antioxidant capacity gives a complete assessment during which the inhibition time and inhibition degree are measured as the reaction comes to a completion. ORAC values were determined as Trolox Equivalents (TE). …