تقرير
Rheological and Physicochemical Studies on Emulsions Formulated with Chitosan Previously Dispersed in Aqueous Solutions of Lactic Acid
| العنوان: | Rheological and Physicochemical Studies on Emulsions Formulated with Chitosan Previously Dispersed in Aqueous Solutions of Lactic Acid |
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| المؤلفون: | Soares, Lucas de Souza, de Faria, Janaína Teles, Amorim, Matheus Lopes, de Araújo, João Marcos, Minim, Luis Antonio, Coimbra, Jane Sélia dos Reis, Teixeira, Alvaro Vianna Novaes de Carvalho, de Oliveira, Eduardo Basílio |
| المصدر: | Food Biophysics, pp 1-10, 2017 |
| سنة النشر: | 2017 |
| المجموعة: | Condensed Matter |
| مصطلحات موضوعية: | Condensed Matter - Soft Condensed Matter, Condensed Matter - Materials Science |
| الوصف: | Chitosan, a natural, cationic polysaccharide, may be a hydrocolloid strategic to formulate acidic food products, as it can act as both bio-functional and technofunctional constituent. Typically, acetic acid is used to disperse chitosan in aqueous media, but the use of this acid is limited in food formulations due to its flavor. In this study, chitosan was firstly dispersed (0.1% m/V) in lactic acid aqueous solutions (pH 3.0, 3.5 or 4.0), and then evaluated regarding its thickener and emulsion stabilizer properties. O/W emulsions were prepared and characterized in terms of rheological properties, droplets average diameters and droplets $\zeta$-potential. Emulsions containing chitosan were 3 times more viscous than controls without chitosan, and presented storage modulus ($G'$) higher than loss modulus ($G''$). Furthermore, they displayed two different populations of droplets (average diameters of 44 and 365 nm) and positive $\zeta$-potential values (+50 mV). Droplets average diameters and $\zeta$-potential did not present significant changes ($p$ > 0.05) after storage at 25 $^{\circ}$C during 7 days. This study showed that i) food organic acids other than acetic acid can be used to disperse chitosan for technological purposes, and ii) chitosan dispersed at very low concentrations (0.1% m/V) had relevant effects on rheological and physicochemical aspects of food-grade emulsions. Comment: 10 pages (paper) + 8 pages (supplementary information). 4 figures (paper) + 2 figures (supplementary information) |
| نوع الوثيقة: | Working Paper |
| DOI: | 10.1007/s11483-017-9469-4 |
| URL الوصول: | http://arxiv.org/abs/1702.04373 |
| رقم الأكسشن: | edsarx.1702.04373 |
| قاعدة البيانات: | arXiv |
| DOI: | 10.1007/s11483-017-9469-4 |
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