ArticleACS food science & technology2023
Vanillin Cross-Linked Chitosan Film with Controlled Release of Green Tea Polyphenols for Active Food Packaging.
Article in ACS food science & technology, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
What it found
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Who cites it
8 citing papers in PubMed.
- Shrimp Processing By-Product as Sustainable Resources for Biodegradable and Active Food Packaging Films: A Review.Comprehensive reviews in food science and food safety · 2026Review
- Current Innovations in Meat Fermentation with a View to Producing More Sustainable, Healthier and Safer Products.Foods (Basel, Switzerland) · 2026Review
- Bio-Based Nanocellulose Cryogels Modified with Tannin and Vanillin: Intermolecular Interactions and Functional Properties.Polymers · 2026Article
- Phenolic-Enriched Pullulan Coatings: Molecular Interactions and Functional Properties for Active Food Packaging Applications.ACS omega · 2026Article
- Evaluation of wound regeneration potential of nano-phytoextracts loaded carboxymethyl chitosan scaffolds for diabetic foot ulcer.Scientific reports · 2025Article
- Enhanced physical, mechanical and barrier properties of chitosan filmsRSC advances · 2025Article
- Nanoarchitectonics of Sustainable Food Packaging: Materials, Methods, and Environmental Factors.Materials (Basel, Switzerland) · 2025Review
- Cytotoxicity Enhancement of α-Mangostin with Folate-Conjugated Chitosan Nanoparticles in MCF-7 Breast Cancer Cells.Molecules (Basel, Switzerland) · 2023Article
Corrections and comments
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Authors and funding
7 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
We report a novel cross-linked chitosan composite film containing vanillin, glycerol, and green tea extract. The effects of vanillin-mediated cross-linking and the incorporation of antimicrobial green tea polyphenols were investigated. The cross-linking effect, confirmed by Fourier transform infrared (FTIR) analysis, increased the tensile strength of the biopolymer film to 20.9 ± 3 MPa. The release kinetics of polyphenols from the chitosan-vanillin matrix was studied, and we reported an initial burst release (8 h) followed by controlled release (8 to 400 h). It was found that both vanillin and green tea polyphenols were successful inhibitors of foodborne bacteria, with a minimum inhibitory concentration of the tea polyphenols determined as 0.15 mg/mL (
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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.