Effect of reaction conditions on antioxidant and antibacterial properties of MRPs by chitosan/fructose

Chitosan possesses strong antibacterial properties but poor antioxidant activities. Chitosan was modified by Maillard reaction to improve its antioxidant and antibacterial properties. Effects of the ratio of chitosan/fructose, reaction temperature, pH and reactant concentration on antioxidant and antimicrobial properties of Maillard reaction products (MRPs) were investigated. The results showed that MRPs possessed strong antioxidant and antimicrobial properties when the ratio of chitosan/fructose 1 ∶1, reaction temperature121℃, pH5.0, and reactant concentration of 2%. Through Maillard reaction, antioxidant and antimicrobial properties of MRPs of chitosan were significantly superior to chitosan itself.