Pickering emulsions with chitosan and macroalgal polyphenols stabilized by layer-by-layer electrostatic deposition

文献类型： 外文期刊

第一作者： Meng, Weihao

作者： Meng, Weihao;Sun, Hongnan;Mu, Taihua;Meng, Weihao;Sun, Hongnan;Mu, Taihua;Meng, Weihao;Garcia-Vaquero, Marco

作者机构：

关键词： Macroalgal polyphenols; Chitosan; Pickering emulsion; Emulsifying property; Structure characterization

期刊名称：CARBOHYDRATE POLYMERS （ 影响因子：10.723； 五年影响因子：9.964 ）

ISSN： 0144-8617

年卷期： 2023 年 300 卷

页码：

收录情况： SCI

摘要： Due to the hydrophilic nature of chitosan, its use as stabilizers in Pickering emulsions requires of hydrophobic modifications that can be achieved by layer-by-layer electrostatic deposition. This study aims to explore and optimize the effects of multiple parameters (chitosan-polyphenol ratio, chitosan concentrations, oil-phase ratios, pH and NaCl concentrations) on the stability of Pickering emulsions stabilized by chitosan and macroalgal polyphenols. The binding mode of chitosan and polyphenols in co-stabilized Pickering emulsions was charac-terized by Fourier transform infrared spectroscopy (FTIR), confocal scanning laser microscopy (CLSM), scanning electron microscopy (SEM), atomic force microscopy (AFM), and contact angle. The emulsions had the highest physical stability (95.67 %) and specific surface area (2.21 m2/g) at: chitosan-polyphenol ratio 9.5:1 (w:w), chitosan concentration 0.5 % (w/v), oil-phase ratio 5 % (v/v), pH 6, and NaCl concentration 0 mM. FTIR, CLSM, SEM, and AFM evidenced that chitosan and polyphenols were bound by hydrogen bonds and electrostatic in-teractions at oil-water interfacial layers of emulsions that had a contact angle of 87.8 degrees, indicating that poly -phenols combined with chitosan had better ability to stabilize Pickering emulsions compared to chitosan alone. This study broadens the potential applications of naturally extracted macroalgal polyphenols for the develop-ment of Pickering emulsions in nutraceutical and functional food industries.

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