ArticleFood science and biotechnology2023
Preparation and characterization of vanillin-conjugated chitosan-stabilized emulsions via a Schiff-base reaction.
Article in Food science and biotechnology, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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Who cites it
8 citing papers in PubMed, 23 citations in OpenAlex.
- Evaluation of wound regeneration potential of nano-phytoextracts loaded carboxymethyl chitosan scaffolds for diabetic foot ulcer.Scientific reports · 2025Article
- Synthesis, Characterisation and Preliminary Antimicrobial Evaluation of Chitosan-4-Anisaldehyde Conjugates.Polymers · 2025Article
- Effect of Vanillin and Chitin Particles on the Chitosan-Based Oleogels Produced by the Emulsion-Templated Method.Gels (Basel, Switzerland) · 2025Article
- Facile preparation of pH-responsive antimicrobial complex and cellulose nanofiber/PVA aerogels as controlled-release packaging for fresh pork.Food science and biotechnology · 2024Article
- Effect of vanillin-conjugated chitosan-stabilized emulsions on dough and bread characteristics.Current research in food science · 2024Article
- An insight into the utilization of microbial biosurfactants pertaining to their industrial applications in the food sector.Food science and biotechnology · 2024Review
- Preparation of Self-Assembled, Curcumin-Loaded Nano-Micelles Using Quarternized Chitosan-Vanillin Imine (QCS-Vani Imine) Conjugate and Evaluation of Synergistic Anticancer Effect with Cisplatin.Journal of functional biomaterials · 2023Article
- A comprehensive review of intelligent controlled release antimicrobial packaging in food preservation.Food science and biotechnology · 2023Review
Corrections and comments
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Authors and funding
6 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
In the current work, vanillin-conjugated chitosan stabilized emulsions (CSVAEs) were successfully prepared and its characterization and antibacterial properties were investigated. Under stirring condition, CSVAEs were produced by a Schiff base reaction between the vanillin aldehyde group and the chitosan active amino group. The CSVAEs were described through Fourier transform infrared spectroscopy, X-ray diffraction, ultraviolet spectrophotometry and thermogravimetric analysis, which demonstrated the generation of Schiff bases between vanillin and chitosan. Furthermore, the CSVAEs displayed differences at different pH values, indicating their potential as pH-responsive materials. By studying their release behavior, pH 4 was a critical point at which the properties of the CSVAEs changed. The antibacterial tests showed that the CSVAEs had good pH-responsive antibacterial abilities against
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.