Effect of glucose-induced Maillard reaction on physical, structural and antioxidant properties of chitosan derivatives-based films

This work focused on studying the physicochemical and antioxidant properties changes of varying molecular weight (Mw) chitosan-depolymerization products (CDP)-based films occurring after crosslinking by heat-treatment Maillard reaction (MR). Based color browning index, an enhancement was observed treatment at 90 °C with a reduction in their water content, solubility contact angle. Brown MR were developed heated containing glucose thus improving barrier properties. effect more pronounced lower Mw-CDP based films. In addition, according to TGA, EAB TS analyses improvement heat-treated thermal stability mechanical detected further confirmed through FTIR, X-ray SEM analyses. The evaluation potential four different assays allowed conclude that use low highly enhanced MR-modified capacity. Consequently, crosslinked chitosan-based could be potentially used as alternative for bioactive functional packaging effective food oxidation inhibition, especially using Mw chitosan derivatives.