Modification of chitosan using hydrogen peroxide and ascorbic acid and its physicochemical properties including water solubility, oil entrapment and in vitro lipase activity. (12th March 2019)

• Record Type: Journal Article
• Authors: Hong, Seungmi; Choi, HyungSeok; Jo, SeungBin; Kim, Mi‐Ja; Lee, Suyong; Ahn, Sangdoo; Lee, JaeHwan
• Is Part Of: International journal of food science & technology. Volume 54:Number 6(2019)
• Page Start: 2300
• Page End: 2308
• Publication Date: 2019-03-12
• Subjects: Ascorbic acid -- chitosan -- lipid digestibility -- modification -- physicochemical property; Food industry and trade -- Periodicals; 664
• DOI: 10.1111/ijfs.14146
• Languages: English
• ISSNs: 0950-5423

Abstract

Summary: Chitosan was modified using H2 O2 and ascorbic acid with different incubation temperatures (4–40 °C). The properties of modified chitosan, including its oil entrapment ability, water solubility and the lipase‐resistant activities, using in vitro intestine model system were determined. Nuclear magnetic resonance analysis showed that ascorbic acid was bound to modified chitosan. All of the modified chitosan from 4 to 40 °C demonstrated improved water solubility (even in pH 7) compared to non‐modified chitosan, which was only soluble at pH 4. Modified chitosan from 4 °C exhibited 27.40% of oil entrapment ability which was approximately four times higher than 6.87% of non‐modified chitosan. Modified chitosan from 4 and 40 °C had increased resistance against lipase activity compared to other biopolymers, including beeswax, carnauba wax and non‐modified chitosan. Modified chitosan could be used as a new food ingredient due to their high water solubility, oil‐entrapping ability and resisting lipase activity. Abstract : Structural modification of chitosan from a method of H2 O2 and ascorbic acid reaction were confirmed by FT‐IR and NMR analyses. Modified chitosan had high water solubility in pH 7 solution, oil entrapment ability, and high resistance against lipase activity.