Efecto de la adición de quitosana en la inhibición de la oxidación lipídica en carne de cerdo molida J. Food Sci. Gastron . (January - June 2023) 1(1): 1-7https://doi.org/10.5281/zenodo.13974644ISSN: 3073-1283 ORIGINAL ARTICLE Effect of chitosan addition on the inhibition of lipid oxidation in ground pork Mario A. García mario.garcia@sangregorio.edu.ec1 Instituto de Farmacia y Alimentos, Universidad de La Habana, Cuba.2 Universidad Técnica de Manabí, Ecuador. 3 Centro de Investigación y Desarrollo de Medicamentos, La Habana, Cuba.Received: 12 December 2022 / Accepted: 16 January 2023 / Published online: 31 January 2023© The Author(s) 2023 Jorge Cruz 1 · Mario A. García 2 · Nilia de la Paz 3 Abstract The objective of this study was to evaluate the efect of UV irradiation on chitosan’s antioxidant activity us - ing the ABTS assay and its inhibition of lipid oxidation in ground pork through the TBA assay. Chitosan was obtained from lobster chitin ( Panulirus argus ) through a thermo-al - kaline N-deacetylation process. Six treatments were applied at diferent times (5, 15, and 30 min) and two wavelengths (254 and 365 nm). A sample of non-irradiated chitosan was used as a comparison standard. The chromatic coordinates of the chitosan solutions were also determined. UV irradiation of chitosan did not signifcantly vary ( p >0.05), neither in the chromatic coordinates nor in the antioxidant activity of its 1% (w/v) solutions under the tested conditions. Adding the chitosan solution in 1% (v/v) lactic acid at a ratio of 2.5 mL per 50 g of ground pork reduced lipid oxidation from 0.23 to 0.14 mg MDA/kg after 24 hours at room temperature. Keywords chitosan, irradiation, antioxidant activity, lipid oxidation, ground pork. Resumen El objetivo del presente trabajo fue evaluar el efecto de la irradiación UV de la quitosana en su actividad antioxidante mediante el ensayo ABTS e inhibición de la oxidación lipídica en carne de cerdo molida mediante el ensayo TBA. Se utilizó quitosana obtenida de la quitina de langosta ( Panulirus argus ), a través de un proceso de N-des - acetilación termo-alcalina. Se aplicaron seis tratamientos a diferentes tiempos (5; 15 y 30 min) y dos longitudes de onda (254 y 365 nm). Como patrón de comparación, se empleó una muestra de quitosana no irradiada. También se deter - minaron las coordenadas cromáticas de disoluciones de las quitosanas. La irradiación UV de la quitosana no varió sig - nifcativamente ( p >0,05), ni las coordenadas cromáticas, ni la actividad antioxidante de sus disoluciones al 1 % (m/v) en las condiciones ensayadas. La adición de la disolución de quitosana en ácido láctico al 1 % (v/v) a razón de 2,5 mL por 50 g de carne de cerdo molida, redujo su oxidación lipídica desde 0,23 hasta 0,14 mg MDA/kg a las 24 h a temperatura ambiente. Palabras clave quitosana, irradiación, actividad antioxidan - te, oxidación lipídica, carne de cerdo molida. How to cite Cruz, J., García, M.A., & de la Paz, N. (2023) Efect of chitosan addition on the inhibition of lipid oxidation in ground pork. Journal of Food Science and Gastronomy , 1(1), 1-7. https://doi.org/10.5281/zenodo.13974644
J. Food Sci. Gastron . (January - June 2023) 1(1): 1-7 2 Introduction Food safety remains a critical public health issue due to the constant outbreaks of foodborne diseases. In recent years, an increase in food poisoning, especially in animal-origin foods, has been observed. This is attributed, in part, to the growth of global trade, changes in food production, and new lifestyles that have altered food consumption patterns.According to the FAO and WHO, food contamination cau - ses signifcant economic losses in the food industry. There - fore, various chemical, physical, and new technological pro - cesses have been developed to extend the shelf life of foods, highlighting the use of natural antioxidants as a promising solution. In this context, chitosan has become as an efective preservative for animal-origin foods (No et al., 2007; Dutta et al., 2009). Moreover, its production from seafood industry waste, such as crustacean exoskeletons, ofers an opportuni - ty to utilize these residues, as they are a rich source of chitin.Chitin is the second most abundant natural polymer after cellulose and is widely distributed in nature. Its high repleni - shment rate in the biosphere makes it an important renewa - ble resource (Hernández et al., 2009). The main source of chitin comes from crustacean exoskeletons, such as lobsters, which contain high concentrations of this polymer. Chitosan can be obtained from chitin through a chemical N-deacetyla - tion process. Due to its functional and physicochemical pro - perties, chitosan has applications in various felds, including food, medicine, agriculture, cosmetics, and pharmaceuticals. Although there are methods for obtaining and characterizing it, its use remains limited by the variability in its chemical composition, degree of deacetylation, and chain size (Her - nández et al., 2009).The presence of amino groups in the structure of chitosan gives it great versatility for making modifcations, such as enzyme immobilization, grafting reactions, and the creation of cross-linked flms. These modifcations allow the produc - tion of materials suitable for applications in biotechnology, food, and medicine.One of the key properties of chitosan in the food industry is its antioxidant capacity, primarily attributed to its efcien - cy in chelating metal ions, and preventing lipid oxidation (Rhazi et al., 2002; Guibal, 2004). However, the exact me - chanism of its antioxidant action is still debated.Previous studies (Youn et al., 2008) have demonstrated that high-viscosity decolorized chitosan can be obtained through UV irradiation without bleaching agents, improv - ing the product’s sensory characteristics and facilitating its commercialization. Additionally, UV irradiation treatment has shown promise as a large-scale chitosan production tech - nology, reducing energy consumption by efectively decol - orizing chitosan. However, further research is needed on the efects of UV irradiation dosage on the properties of chitosan obtained from lobster chitin ( Panulirus argus ). The objective of this research was to evaluate the efect of UV irradiation on chitosan and its impact on antioxidant activity and the inhibition of lipid oxidation in ground pork. Materials and methods Chitosan from common lobster ( P. argus ) was used, and obtained on a pilot scale at the Natural and Synthetic Pro - ducts Production Plant of the Center for Drug Research and Development in Havana, Cuba (de la Paz et al., 2012). Chi - tosan is insoluble in water due to its high molecular weight; in this study, water was used as a dispersing medium at a ratio of 16 mL/g of chitosan with constant stirring at 120 rpm to ensure uniform treatment of the polymer during its UV irradiation.Six treatments (Table 1) were sequentially applied at room temperature (28 ± 0.5 ºC) with diferent time intervals (5, 15, and 30 min) and wavelengths (254 and 365 nm) using a low-intensity UV lamp (YL, Mod. WD-9403E, Beijing Liu - yi Instrument Factory, China). Immediately after UV irradia - tion, the chitosan samples were fltered and dried at 60 ºC for 4 hours. They were then hermetically sealed until used for evaluating the antioxidant capacity and chromatic coordina - tes of their 1% (w/v) solutions. Table 1. UV irradiation treatments of chitosan TreatmentWavelength (nm) Time (min) 1* -- 2254531543053655615730 * Control treatment. Chitosan solutions at 1.0% (w/v) were prepared in a 1% (v/v) lactic acid solution with stirring using a magnetic stirrer for 2 hours. Previously, Tween 80 was added at 0.1% (v/v) to the 1% (v/v) lactic acid solution. The total antioxidant capa - city was evaluated according to the methodology proposed by Re et al. (1999) and Chien et al. (2007), with some modi - fcations. The color determination of the chitosan solutions was performed using a spectrophotometric method, accor - ding to the methodology described by Casariego (2009). A spectrophotometer (Shimadzu UV-2401PC UV-VIS, Japan) was used to obtain the transmittance spectrum in the visible region between 400 and 700 nm.The meat was taken from the leg and nerve region of the same animal. All visible fat was then removed. The meat was
J. Food Sci. Gastron . (January - June 2023) 1(1): 1-7 3 ground using a food processor (Sumeet, Mumbai, India) and then divided into two groups: a control group and another group to which the chitosan solution in 1% (v/v) lactic acid was added at a ratio of 2.5 mL per 50 g of ground meat. The mixture was thoroughly combined and packed in sealed plastic tubes.The antioxidant capacity was determined using the TBA method, following the methodology proposed by Vyncke (1975) with modifcations. The results were expressed as malondialdehyde in mg/kg of sample.A two-way analysis of variance was performed using the Statistics software (version 7, 2004, StatSoft. Inc., Tulsa, USA) and Duncan’s multiple range test to compare diferen - ces between the evaluated samples for p ≤ 0.05. Results and discussion Table 2 shows the behavior of the antioxidant capacity of chitosan DFC (1% w/v) with diferent UV treatments. As can be seen, the wavelength and application time did not infuen - ce ( p >0.05) the antioxidant capacity of the solutions, with values ranging from 4.93 to 5.48 mg Trolox/100 mL. Table 2 . Infuence of UV irradiation of chitosan on the an - tioxidant capacity of 1% (w/v) solutions TreatmentAntioxidant capacity(mg Trolox/100 mL) 14.93 (1.1) a24.96 (1.0) a35.01 (0.8) a45.38 (1.8) a55.48 (2.1) a65.09 (1.3) a75.12 (1.5) a Mean (Standard deviation); n= 3.Diferent letters indicate signifcant diferences ( p ≤0.05) according to Dun - can’s multiple range test. UV irradiation can induce the formation of new polar groups in the chitosan molecule through photooxidation, ge - nerating radicals that, in the presence of oxygen, can give rise to carbonyl, hydroxyl, and hydroperoxide groups (Ra - bek, 1995). In particular, OH ●- radicals derived from irra - diated chitosan are highly reactive and can interact with macromolecules, producing new radicals and macroradicals (Rabek, 1995). Given that chitosan contains numerous OH groups, the formation of a large number of OH ●- radicals and macroradicals is possible, which could generate cross-linked structures and afect the polymer’s antioxidant capacity.It could be expected that UV irradiation increases chito - san’s antioxidant capacity due to photochemical changes, such as polymer chain scission (Sionkowska et al., 2006), resulting in the cleavage of the acetal bond (C1 and C4), which would form new active centers capable of reacting with highly reactive species like free radicals (Figure 1). Ad - ditionally, irradiation could cause amide bond cleavage, lea - ding to partial deacetylation of the molecule (Rashid et al., 2012). The degree of deacetylation of chitosan, determined by FTIR-ATR, slightly decreases after UV treatment (Mucha & Pawlak, 2002).Various studies have evaluated the antioxidant activity of aqueous chitosan solutions, reporting its ability to scavenge hydroxyl radicals (Xie et al., 2001) and metals (Xue et al., 1998). The antioxidant activity of chitosan can be explained through several mechanisms. One of them is its ability to neutralize free radicals, where nitrogen at C-2 of the poly - mer plays a fundamental role. It has been suggested (Xie et al., 2001) that this ability is related to the reaction of free radicals with hydrogen ions from ammonium ions (NH3+) present in stable chitosan molecules (Yen et al., 2008).Researchers like Chien et al. (2007) examined the antioxi - dant activity of three types of chitosan with diferent mole - cular weights, reporting that chitosan with 12 kDa had the highest antioxidant activity, with 2.15 µmol of Trolox equi - valents, compared to 1.46 µmol and 0.89 µmol for chitosans with 95 kDa and 318 kDa, respectively. The antioxidant ca - pacity of natural compounds manifests both in the termina - tion stage of the free radical formation mechanism and in their reducing power, which refects the ability to transfer electrons, being a signifcant indicator of the potential an - tioxidant activity of a compound (Meir et al., 1995).Kim & Thomas (2007) noted that the ability of chitosan to scavenge free radicals depends on the polymer’s concentra - tion and molecular weight. However, Sweetie et al. (2008) indicated that chitosan has limited antioxidant capacity, ob - taining low values in the DPPH assay. Although the nitro - gen atom in chitosan has a pair of unshared electrons that could be donated, in aqueous solutions, the -NH2 groups are mostly protonated, which hinders this electron donation. Additionally, chitosan lacks a readily donatable hydrogen atom, limiting its capacity as an antioxidant (Schreiber et al., 2013). In contrast, phenolic compounds, classifed as pri - mary antioxidants, act by donating a hydrogen atom or an electron, and the resulting phenoxyl radicals are stabilized through electron delocalization in the aromatic ring (Eskin & Przybylski, 2000; Leopoldini et al., 2011).Generally, a trend has been observed in which the antioxi - dant capacity of chitosan increases as its molecular weight decreases, as reported in previous studies. However, it is important to consider several factors that can infuence the results, such as the polymer concentration, the ratios be - tween the reagent and the sample, and diferences between
J. Food Sci. Gastron . (January - June 2023) 1(1): 1-7 4 the chitosans used in each investigation, which limits direct comparisons of the results.According to Frankel & Meyer (2000), multiple factors infuence the efectiveness of antioxidants in heterogeneous and complex systems such as foods and biological systems. These factors include the properties of the lipid and aqueous phases of the antioxidant, the oxidation conditions, and the physical state of the substrate susceptible to oxidation. Sin - ce the infuence of all these parameters cannot be evaluated with a single test method, the cited studies have employed diferent techniques to determine the antioxidant capacity of chitosan. All the studies agree on demonstrating chitosan’s protective efect against oxidation reactions.The diferent assays used to estimate antioxidant capacity allow either for evaluating whether a compound can act as an antioxidant in one or more ways, in vivo or in food matri - ces. They can also indicate that antioxidant action is possible when a compound shows in vitro protection at concentra - tions relevant to foods or biological systems. However, an antioxidant that works in vitro will not necessarily be efecti - ve in vivo or in foods, as it might not be absorbed, might not reach the appropriate site of action, or might be rapidly me - tabolized into inactive products (Halliwell, 2002). Therefore, it is crucial to evaluate the efect of chitosan coatings as an active packaging method to inhibit lipid oxidation in foods.Finally, the L*, a*, and b* values of the chitosan solutions presented in Table 3 show that neither the wavelength nor the exposure time signifcantly infuenced ( p >0.05) the chroma - tic coordinates of the solutions, with luminosity (L*) values ranging between 67.39 and 70.04.When analyzing the values of the component a*, it was observed that there were no signifcant diferences between each treatment. The b* value is the parameter that describes the color of the solutions, due to the yellow color of the chi - tosan, and this is the chromatic component that most infuen - ces the total color diference (ΔE*) between the chitosans. The chromaticity values (C*) showed a similar behavior to that described for the b* component. It is widely accepted that color changes are related to possible chemical and bio - logical changes in a substance. It should be noted that not only the source of chitosan but also the extraction process infuences its color (Peniche, 2006).Youn et al. (2007) reported that the color values for chi - tosan dried in the sun for 4 hours were: L* = 86.53; a* = -0.98; and b* = 10.4, values that are much lower than tho - se obtained in this study, which could be due to the factors infuencing color and may also be afected by the intensity of UV light used. Among the factors that did not afect the decolorization are the chitosan/water ratios and the stirring speed, as neither of these factors signifcantly infuenced co - lor; they were set according to the best results obtained from previous studies (Youn et al., 2008). Figure 1. Bond breakage in the chitosan molecule. Table 3 . Effect of UV irradiation of chitosan on the color of the solutions TreatmentL*a*b*C* 170.04 (0.372) a1.96 (0.21) a13.11 (0.56) a13.25 (0.42) a267.83 (0.005) a1.90 (0.04) a12.64 (0.66) a12.76 (0.46) a368.61 (1.843) a3.10 (1.28) a12.64 (0.64) a13.04 (0.22) a467.39 (0.013) a1.67 (0.06) a13.19 (0.80) a13.28 (0.55) a570.01 (0.437) a1.83 (0.04) a13.77 (0.34) a13.89 (0.24) a669.26 (0.596) a1.62 (0.21) a12.50 (0.05) a12.60 (0.01) a768.44 (0.647) a1.99 (0.25) a13.27 (0.57) a13.41 (0.42) a Mean (Standard deviation); n = 2.Diferent letters indicate signifcant diferences ( p ≤0.05) by Duncan’s multiple range test.
J. Food Sci. Gastron . (January - June 2023) 1(1): 1-7 5 Figure 2 shows the efect of inhibiting lipid oxidation in pork with 2 mL of 1% chitosan solution, where a decrease in lipid oxidation in the chitosan-treated pork was evident 24 hours after the start of the treatment compared to the control sample ( p >0.05), which maintained the highest MDA value.The decrease in peroxide concentration is due to the biopolymer acting as a barrier against oxygen difusion onto the meat, which slows the formation of hydroperoxide deri - vatives. The macromolecule also mitigates the impact of se - condary oxidation; this is due to chitosan, which has amino groups capable of reacting with malondialdehyde, causing a reduction in the levels of this aldehyde to below 1 mg MDA/Kg, considerably delaying the formation of volatile com - pounds that may negatively afect sensory properties. Figure 2. Inhibition of lipid oxidation by the addition of chi - tosan in ground pork at room temperature for 24 hours.In other studies, Darmadji & Izumimoto (1994) observed that the addition of 1% w/v chitosan to ground beef signif - cantly reduced the thiobarbituric acid (TBA) value compa - red to the control sample, demonstrating that the addition of chitosan decreases lipid oxidation in meat, resulting in a desirable efect on the stability of the red color of the product during storage. Lee et al. (2003) observed that pieces of pork immersed in chitosan solutions with molecular weights of 30 and 120 kDa at 1% (w/v) had a longer shelf life and lower lipid oxidation. Other authors have also reported the use of chitosan as an antioxidant and concluded that this efect improves the appearance of meat, related to color, and reduces the unplea - sant odor generated by the rancidity of the lipids inherent to the meat (Kanatt et al., 2008; Rao et al., 2005).Pasanphan et al. (2010) suggested that chitosan began to be used as a natural antioxidant alternative due to the abi - lity of oligomers from chitosan solutions to trap hydroxyl radicals through ionic reactions with the amino groups in its chemical structure. Kanatt et al. (2004) concluded that lamb meat with irradi - ated chitosan increased lipid peroxidation. Ahn et al. (1998) observed that raw pork vacuum-packed with irradiated chitosan increased lipid inhibition, resulting in an extend - ed shelf life. Many authors have studied this phenomenon, showing diferent results regarding the inhibition time, but all conclude that chitosan has excellent properties as an in - hibitor of lipid oxidation in meats. Conclusions UV irradiation of chitosan did not signifcantly vary ( p >0.05) the chromatic coordinates or the antioxidant acti - vity of its 1% (w/v) solutions under the tested conditions. The addition of a 1% (v/v) chitosan solution in lactic acid at a rate of 2.5 mL per 50 g of ground pork reduced lipid oxidation from 0.23 to 0.14 mg MDA/kg after 24 hours at room temperature. References Ahn, D.U., Olson, D.G., Lee, J.I., Jo, C., Wu, C. & Chen, X. (1998). Packaging and irradiation efects on lipid oxida - tion and volatiles in pork patties. Journal of Food Scien-ce , 63, 15-19. https://doi.org/10.1111/j.1365-2621.1998.tb15665.xCasariego, A. (2009). Desarrollo de películas y coberturas de quitosana de empleo potencial en alimentos . Univer - sidad de La Habana.Chien, P.J., Sheu, F., Huang, W.T. & Su, M.S. (2007). Efect of molecular weight of chitosans on their antioxidative activities in apple juice. Food Chemistry , 102, 1192-1198. https://doi.org/10.1016/j.foodchem.2006.07.007Dutta, P.K., Tripathi, S., Mehrotra, G.K. & Dutta, J. (2009). Perspectives for chitosan based antimicrobial flms in food applications. Food Chemistry , 114, 1173-1182. ht- tps://doi.org/10.1016/j.foodchem.2008.11.047Eskin, N.A.M. & Przybylski, R. (2000). Antioxidants and shelf life of foods . En Eskin, N.A.M. y Robinson, D.S. (Eds.), Food shelf life stability: Chemical, biochemical and microbiological changes. Boca Raton, FL: CRC Press LLC.Frankel, E.N. & Meyer, A.S. (2000). The problems of using one-dimensional methods to evaluate multi-functional food and biological antioxidants. Journal of the Scien-ce of Food and Agriculture , 80, 1925-1941. https://doi.org/10.1002/1097-0010(200010)80:13<1925::AID-JS - FA714>3.0.CO;2-4Guibal, E. (2004). Interactions of metal ions with chito - san-based sorbents: a review. Separation and Purifca -tion Technology , 38, 43-74. https://doi.org/10.1016/j.seppur.2003.10.004
J. Food Sci. Gastron . (January - June 2023) 1(1): 1-7 6 Halliwell, B. (2002). Food-Derived Antioxidants: How to Evaluate Their Importance in Food and In Vivo . En: Handbook of Antioxidants: Second Edition, Revised and Expanded. Eds. Cadenas, E. y Packer, L., Marcel Dekker Inc., Basel, Suiza.Hernández, H., Águila, E., Flores, O., Viveros, E.L. & Ra - mos, E. (2009). Obtención y caracterización de quitosa - no a partir de exoesqueletos de camarón. Superfcies y Vacío , 22, 57-60.Rabek, J.F. (1995). Polymer Degradation . Chapman and Hall, London.Kanatt, S., Chander, R. & Sharma, A. (2004). Efect of irra - diated chitosan on the rancidity of radiation-processed lamb meat. International Journal of Food Science and Technology , 39, 997-1003. https://doi.org/10.1111/j.1365-2621.2004.00868.xKanatt, S., Chander, R. & Sharma, A. (2008). Chitosan and mint mixture: A new preservative for meat and meat products. Food Chemistry , 107, 845- 852. https://doi.org/10.1016/j.foodchem.2007.08.088Kim, K.W. & Thomas, R.L. (2007). Antioxidative activity of chitosan with varying molecular weights. Food Che-mistry , 101(1), 308-313. https://doi.org/10.1016/j.food - chem.2006.01.038Lee, H.Y., Park, S.M. & Ahn, D.H. (2003). Efect of storage properties of pork dipped in chitosan solution. Journal of the Korean Society of Food Science and Nutrition , 32, 519-525. https://doi.org/10.3746/jkfn.2003.32.4.519Leopoldini, M., Russo, N. & Toscano, M. (2011). The mole - cular basis of working mechanism of natural polyphe - nolic antioxidants. Food Chemistry , 125, 288-306. ht- tps://doi.org/10.1016/j.foodchem.2010.08.012Meir, S., Kanner, J., Akiri, B. & Hadas, S.P. (1995). Determi - nation and involvement of aqueous reducing compounds in oxidative defense systems of various senescing lea - ves. Journal of Agricultural and Food Chemistry , 43, 1813-1821. https://doi.org/10.1021/jf00055a012Mucha, M. & Pawlak, A. (2022). Complex study on chitosan degradability. Polimery , 47(7-8), 509–516. https://poli - mery.ichp.vot.pl/index.php/p/article/view/1994No, H.K., Meyers, S., Prinyawiwatkul, W. & Xu, Z. (2007). Applications of Chitosan for Improvement of Qua - lity and Shelf Life of Foods. Journal of Food Scien-ce , 72(5), 87-100. https://doi.org/10.1111/j.1750-3841.2007.00383.xPasanphan, W., Buettner, G. & Chirachanchai, S. (2010). Chitosan gallate as a novel potential polysaccharide an - tioxidant: an EPR study. Carbohydrate Research , 345, 132-140. https://doi.org/10.1016/j.carres.2009.09.038Peniche, C.A. (2006). Estudios sobre quitina y quitosana (trabajo presentado para optar por el grado científco de Doctor en Ciencias, Universidad de La Habana), 95 p. Rao, M., Chander, R. & Sharma, A. (2005). Development of shelf-stable intermediate moisture meat products using active edible chitosan coating and irradiation. Journal of Food Science , 70(7), 325-331. https://doi.org/10.1111/j.1365-2621.2005.tb11475.xRashid, T., Mizanur, M., Kabir, S., Shamsuddin, S. & Khan, M.A. (2012). A new approach for the preparation of chi - tosan from γ-irradiation of prawn shell: efects of radia - tion on the characteristics of chitosan. Polymer Interna-tional , 61, 1302-1308. https://doi.org/10.1002/pi.4207Re, R., Pellegrini, N., Protegentte, A., Pannala, A., Yang, M. & Riceevans, C. (1999). Antioxidant activity applying ABTS radical cation decolorization assay. Free Radi-cal Biology and Medicine , 26, 1231-1237. https://doi.org/10.1016/S0891-5849(98)00315-3Rhazi, M., Desbrières, J., Tolaimate, A., Rinaudo, M., Votte - ro, P. & Alagui, A. (2002). Infuence of the nature of the metal ions on the complexation with chitosan: applica - tion to the treatment of liquid waste. European Polymer Journal , 38, 1523-1530. https://doi.org/10.1016/S0014-3057(02)00026-5Schreiber, S.B., Bozell, J.J., Hayes, D.G. & Zivanovic, S. (2013). Introduction of primary antioxidant activity to chitosan for application as a multifunctional food pac - kaging material. Food Hydrocolloids , 33, 207-214. ht- tps://doi.org/10.1016/j.foodhyd.2013.03.006Sionkowska, A., Wisniewski, M., Skopinska, J., Poggi, G.F., Marsano, E., Maxwell C.A. & Wess, T.J. (2006). Thermal and mechanical properties of UV irradiated collagen/chitosan thin flms. Polymer Degradation and Stability , 91, 3026-3032. https://doi.org/10.1016/j.polymdegradstab.2006.08.009Vyncke, W. (1975). Evaluation of the direct thiobarbituric acid extraction method for determining oxidative ran - cidity in mackerel ( Scomber scombrus L.). Fette Sei-fen Anstrichm , 77, 239-240. https://doi.org/10.1002/lipi.19750770610Xie, W., Xu, P. & Liu, Q. (2001). Antioxidant activity of a water-soluble chitosan derivates. Bioorganic & Me-dicinal Chemistry Letters , 11, 1699-1701. https://doi.org/10.1016/S0960-894X(01)00285-2Xue, C., Yu, G.T., Hirata, J., Terao, J. & Lin, H. (1998). An - tioxidative activities of several marine polysacharides evaluated in a phosphatidylcholine-liposomal suspen - sion and organic solvents. Bioscience, Biotechnology, and Biochemistry , 62, 206-209. https://doi.org/10.1271/bbb.62.206Yen, M.T., Yang, J.H. & Mau, J.L. (2008). Antioxidant properties of chitosan from crab shells. Carbohydrate Polymers , 74, 840-844. https://doi.org/10.1016/j.carb - pol.2008.05.003
J. Food Sci. Gastron . (January - June 2023) 1(1): 1-7 7 Youn, D.K., No, H.K. & Prinyawiwatkul, W. (2007). Physi - cal characteristics of decolorized chitosan as afected by sun drying during chitosan preparation. Carbohydrate Polymers , 69, 707-712. https://doi.org/10.1016/j.carb - pol.2007.02.007Youn, D.K., No, H.K. & Prinyawiwatkul, W. (2008). Decol - oration of chitosan by UV irradiation. Carbohydrate Polymers , 73, 384-389. https://doi.org/10.1016/j.carb - pol.2007.12.003 Conficts of interest The authors declare that they have no conficts of interest. Author contributions Jorge Cruz, Mario A. García and Nilia de la Paz: Con - ceptualization, data curation, formal analysis, investigation, methodology, supervision, validation, visualization, drafting the original manuscript and writing, review, and editing. Data availability statement The datasets used and/or analyzed during the current study are available from the corresponding author on reasonable request. Statement on the use of AI The authors acknowledge the use of generative AI and AI-assisted technologies to improve the readability and cla - rity of the article. Disclaimer/Editor’s note The statements, opinions, and data contained in all publi - cations are solely those of the individual authors and contri - butors and not of Journal of Food Science and Gastronomy.Journal of Food Science and Gastronomy and/or the edi - tors disclaim any responsibility for any injury to people or property resulting from any ideas, methods, instructions, or products mentioned in the content.