Work

Chitosan-aromatic aldehyde Schiff base: synthesis, characterization and application in magnetic-field-assisted refrigerated preservation of golden pompano (Trachinotus ovatus)

Year: 2026

Type: article

Abstract: Aquatic products are highly perishabe, its biological preservation methods achieved ever-increasing attention. In this work, three natural aromatic aldehydes (vanillin, syringaldehyde, 5-hydroxyvanillin) carrying phenolic hydroxyl and aldehyde groups were grafted onto chitosan (CS) to produce Schiff-base conjugates (CS-g-VA, CS-g-SY, CS-g-HV). The disappearance of aldehyde C O and emergence of C N stretching peaks from FTIR; attenuated aldehyde proton signals from 1 H NMR; C N n → π* absorption by UV–vis; red shifts in fluorescence spectra confirmed the grafting reaction. All conjugates demonstrated improved DPPH scavenging; and CS-g-HV maintained favorable ABTS activity. They inhibited five foodborne bacterias by disrupting bacterial membrane integrity. CS-g-HV stood out for superior antioxidant and antibacterial activities. The application of CS-g-HV resulted in golden pompano fillets TVB-N of 12.00 mg N/100 g after 12 days, retarded spoilage and maintained texture property. The combination with SMF exerted enhanced preservation effect. The Schiff-base materials combined with SMF can exhibit application potential for aquatic products preservation.

Source: Food Chemistry X

DOI: 10.1016/j.fochx.2026.104675