Effect of glucose substitution by low-molecular weight chitosan-derivatives on functional, structural and antioxidant properties of maillard reaction-crosslinked chitosan-based films

In this study, the effects of different temperatures, incubation times and types reducing sugars, including glucose low molecular weight (Mw) chito-oligosaccharides (COS) with varying acetylation degree (AD), on extent Maillard reaction (MR) chitosan-based films were studied. Interestingly, an improvement structural functional properties all MR-crosslinked was noted, which is more pronounced by heating at higher temperature exposure time. These findings proved through Fourier-transform infrared X-ray diffraction analyses. addition, color change Ultraviolet spectra demonstrate that addition provides high MR, followed COS1 (Mw < 4.4 kDa; AD, 18.20%) COS2 10.63%). results confirmed enhanced water resistance thermal properties. Moreover, MR-chitosan/COS showed highest mechanical properties, whereas, glucose-loaded brittle, as demonstrated scanning electron microscopy micrographs. Furthermore, MR-chitosan/COS1 exhibited better antioxidant behavior chitosan/glucose chitosan/COS2 films, mainly heating-conditions. Thereby, chitosan/COS based attractive to be applied active coating-materials in various fields.