Food Science and Biotechnology
→ Food Science and Biotechnology 2018 ; 27(1): 1-7
Antimicrobial and antioxidant capacity of glucosamine-zinc(II) complex via non-enzymatic browning reaction
Shuping Wu1, Xiangzi Dai1, Fangdi Shilong1, Maiyong Zhu1, Xiaojuan Shen1, Kan Zhang1, Songjun Li1
1Institute of Polymer Materials, School of Materials Science & Engineering, Jiangsu University, Zhenjiang 212013, Jiangsu Province, People’s Republic of China
Coordination compounds play an important role in the life process, and have been widely used in food, cosmetics and pharmaceutical industry. Herein, we have developed a novel kind of glucosamine-zinc(II) complex (GlcN-ZC) for food additive using non-enzymatic browning reaction. The GlcN-ZC was characterized by FTIR and XRD. Moreover, UV absorbance changes, browning intensity, fluorescence changes, antioxidant activity and antimicrobial assessment of GlcN-ZC were also evaluated. Results showed the GlcN-ZC intermediate compounds were accumulated in non-enzymatic browning while prolonging heating time and melanoidins were produced in the final stage. The fluorescence changes confirmed that fluorophores were formed during the non-enzymatic reaction and fluorescence intensity reached a maximun at 60 min. The highest radical scavenging activity of GlcN-ZC formed after 180 min of heating was 79.2%. Furthermore, GlcN-ZC exhibited excellent antibacterial activity against E. coli and S. aureus. Therefore, GlcN-ZC can be used as a novel promising additive in the food industry.
Glucosamine, Non-enzymatic browning, Antioxidant, Antimicrobial, Complex
Food Science and Biotechnology 2018 ; 27(1): 1-7