Effect of syringic acid incorporation on the physical, mechanical, structural and antibacterial properties of chitosan film for quail eggs preservation.

The physical mechanics and structural properties of composite films based on chitosan and syringic acid (SA) were studied in this study. The results indicated that the addition of SA made the chitosan-SA films exhibited higher density, water solubility and opacity, but the water vapor permeability and water content were decreased. In addition, Chitosan-SA films had a significant antibacterial effect on test bacteria. The surface and cross-section of chitosan-SA films were more uniform and smoother when combined with 0.25% and 0.5% 0f SA. The FT-IR and XRD spectra of the chitosan-SA film indicated that the interaction between chitosan and SA may be non-covalent, and DSC indicated that the thermal stability of the composite film was reduced. In summary, the modified color, increased bacteriostatic and water-blocking properties, as well as the slight changes in mechanical properties indicated that the addition of SA may contribute to extend the shelf life of the food. Thus, chitosan-SA films incorporating 0.25% and 0.5% of SA can be further explored as active packing materials for food preservation. The composite film was used for the preservation of quail egg coatings, and it was found that 0.25% and 0.5% of the coating film had a good preservation effect.