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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Chitosan and crosslinked chitosan nanoparticles: Synthesis, characterization and their role as Pickering emulsifiers

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Author(s):
Ribeiro, Elisa Franco [1, 2] ; de Barros-Alexandrino, Tais Teo [3, 4] ; Assis, Odilio Benedito Garrido [4] ; Cruz Junior, Americo [5] ; Quiles, Amparo [2] ; Hernando, Isabel [2] ; Nicoletti, Vania Regina [1]
Total Authors: 7
Affiliation:
[1] Sao Paulo State Univ Unesp, Inst Biosci Humanities & Exact Sci Ibilce, Campus Sao Jose Rio Preto, BR-15054000 Sao Jose Do Rio Preto, SP - Brazil
[2] Univ Politecn Valencia UPV, Food Microstruct & Chem Res Grp, Valencia 46022 - Spain
[3] Univ Fed Sao Carlos, Campus Sao Carlos UFSCar, BR-13565905 Sao Carlos, SP - Brazil
[4] Embrapa Instrumentacao, Natl Nanotechnol Lab Agr LNNA, BR-13561206 Sao Carlos, SP - Brazil
[5] Fed Univ Santa Catarina UFSC, BR-88040900 Florianopolis, SC - Brazil
Total Affiliations: 5
Document type: Journal article
Source: Carbohydrate Polymers; v. 250, DEC 15 2020.
Web of Science Citations: 0
Abstract

Chitosan has been modified in order to produce nanoparticles with promising characteristics in diverse food applications, e.g. Pickering emulsions. Chitosan deprotonation and ionic crosslinking with tripolyphosphate were assessed in this work. Chitosan nanoparticles produced by these two methods were characterized according to surface charge, particle size distribution, chemical structure, wettability and microstructure imaging. The nanoparticles' performance in the formation of oil-in-water Pickering emulsions was studied by physicochemical and rheological assays. Chitosan nanoparticles produced by amino deprotonation were larger and resulted in emulsions with larger oil droplets, with rheological behavior of the emulsions being greatly affected by increasing concentration of chitosan, which formed a network structure in the continuous phase. On the contrary, the tripolyphosphate-crosslinked chitosan nanoparticles were smaller and produced emulsions with smaller droplets, which remained less viscous even when chitosan concentration was increased and showed evidences of Pickering stabilization when analyzed by microscopy techniques. (AU)

FAPESP's process: 16/22727-8 - Production and characterization of Pickering emulsions applied to microencapsulation of lipophilic bioactives
Grantee:Vânia Regina Nicoletti Telis
Support Opportunities: Regular Research Grants