Chitosan/gum arabic complexes to stabilize Pickering emulsions: Relationship between the preparation, structure and oil-water interfacial activity. (August 2022)

• Record Type: Journal Article
• Authors: Zhang, Ni; Han, Jing; Chen, Fenglian; Gao, Chengcheng; Tang, Xiaozhi
• Is Part Of: Food hydrocolloids. Volume 129(2022)
• Publication Date: 2022-08
• Subjects: Chitosan -- Gum Arabic -- Polyelectrolyte complexation -- Pickering emulsion; Hydrocolloids -- Periodicals; Food additives -- Periodicals; Colloïdes -- Périodiques; Aliments -- Additifs -- Périodiques; Colloids; Food additives; Periodicals; Electronic journals; 664.06
• DOI: 10.1016/j.foodhyd.2022.107532
• Languages: English
• ISSNs: 0268-005X

Abstract

Abstract: Chitosan (CS) was used as the cationic polyelectrolyte, and gum Arabic (GA) was used as the anionic polyelectrolyte to fabricate natural biodegradable CS/GA complexes. The relationships between the preparation, microstructure and interface activity of CS/GA complexes were explored, with aiming to tune the interface activity of CS/GA complexes. FTIR confirmed that CS and GA was combined mainly through electrostatic interaction. CS/GA mass ration, ionic strength and pH significantly affected the reaction between CS and GA and the interface activity of CS/GA complexes. All complexes were in spherical shape but with different size and aggregation degree. Low CS/GA ratio improved the yield and interface activity of CS/GA complexes. The presence of NaCl reduced the yield and interface activity of CS/GA complex. The CS/GA complexes obtained beyond the pKa of CS showed higher yield, lower interface tension and higher emulsion capacity. It was mainly related to the highest yield of particles including the CS/GA complexes and single CS particles at this pH. However, the complex prepared at pH 5.0 stabilized- Pickering emulsion showed higher stability. This suggested that the pure CS/GA complexes possessed higher interface activity than single CS particles. Graphical abstract: Image 1 Highlights: ∙ CS/GA ratio, ionic strength and pH affected the yield, structure and interface activity of complexes. ∙Low CS/GA ratio improved the yield and interface activity of CS/GA complex. ∙The presence of NaCl reduced the yield and interface activity of CS/GA complex. ∙CS/GA complex obtained at the pH below pKa of CS had higher yield and interface activity. ∙The CS/GA complexes and CS particle stabilized the emulsions together at the pH beyond pKa of CS.