Characterization and antibacterial effect of quaternized chitosan anchored cellulose beads

Abstract

Some thermoduric food spoilage bacteria pose great threat to beverage industry. To tackle the challenge, hydroxypropyl trimethyl ammonium chloride chitosan (HTCC) grafted magnetic cellulose beads have been prepared via a dropping technology. Sodium periodate oxidation process was carried out to form dialdehyde functional groups on the regenerated cellulose beads mixed with maghemite nanoparticles. HTCC was anchored on the beads through Schiff base reaction. The structure and properties of HTCC anchored beads were evaluated by Fourier transform infrared (FTIR) spectra, field emission scanning electron microscope (FESEM), energy dispersive X-ray spectroscopy (EDS), X-ray diffraction (XRD) and vibrating sample magnetometer (VSM). Thermal stability of the beads was estimated by thermogravimetric analysis (TGA) and differential thermal gravity (DTG), and the decomposition temperature of the beads were around 200–300 °C. A long-term antibacterial activities of the beads against Alicyclobacillus acidoterrestris were confirmed caused by the covalent bond between HTCC and the beads. The biodegradable HTCC grafted cellulose beads may provide a novel approach for food safety management.