Food and Bioprocess Technology

, Volume 12, Issue 7, pp 1133–1143 | Cite as

Chitooligosaccharide–Lysine Maillard Reaction Products: Preparation and Potential Application on Fresh-Cut Kiwifruit

  • Xueqing Yu
  • Yingjun JingEmail author
  • Fang Yan
Original Paper


Chitooligosaccharide (COS) is a functional bio-oligomer with promising applications. However, COS has a drawback of weak antioxidant capacity. In the present study, COS was combined with lysine (Lys) via the Maillard reaction to further strengthen its antioxidant capacity and applications. The formation of COS–Lys Maillard reaction products (MRPs) was confirmed by ultraviolet–visible absorbance, Fourier transform infrared spectroscopy, thermogravimetric analysis, and differential scanning calorimetry. After 120 min of reaction, the 1,1-diphenyl-2-picrylhydrazyl (DPPH) and hydroxyl radical scavenging activities of the resultant COS–Lys MRPs were 1.78- and 1.81-fold higher than those of the initial COS+Lys mixture, respectively. Furthermore, COS–Lys MRPs were applied to the maintenance of the antioxidant potential of fresh-cut kiwifruit during storage at 4 °C. After 10 days of storage, the remained ascorbic acid content of kiwifruit slices treated with COS–Lys MRPs was 72.37 mg AA/100 g, which was 1.16- and 1.39-fold higher than that of the COS+Lys-treated sample and the control, respectively. Similar patterns were also observed in the total phenolic content, DPPH radical scavenging activity, and ferric reducing antioxidant power of kiwifruit slices. Moreover, kiwifruit slices with the treatment of COS–Lys MRPs exhibited lower peroxidase and polyphenol oxidase activities than the control. In addition, COS–Lys MRP treatment reduced the weight loss and surface darkening of kiwifruit slices and inhibited the microbial growth on the fruit. Our results suggest that COS–Lys MRPs have beneficial effects on maintaining the antioxidant potential of fresh-cut kiwifruit during cold storage.


Chitooligosaccharide Lysine Maillard reaction Antioxidant potential Kiwifruit 


Funding information

This work was supported by the Natural Science Foundation of Hebei Province (No. B2016202111).

Compliance with Ethical Standards

Conflict of Interest

The authors declare that they have no conflict of interest.


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© Springer Science+Business Media, LLC, part of Springer Nature 2019

Authors and Affiliations

  1. 1.School of Chemical Engineering and TechnologyHebei University of TechnologyTianjinChina

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