Rheological and physicochemical studies on emulsions formulated with chitosan previously dispersed in aqueous solutions of lactic acid

• Autor(a) principal: Soares, Lucas de Souza
• Data de Publicação: 2017
• Outros Autores: Faria, Janaína Teles de, Amorim, Matheus Lopes, Araújo, João Marcos de, Minim, Luis Antonio, Coimbra, Jane Sélia dos Reis, Teixeira, Alvaro Vianna Novaes de Carvalho, Oliveira, Eduardo Basílio de
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: LOCUS Repositório Institucional da UFV
• Texto Completo: https://doi.org/10.1007/s11483-017-9469-4; http://www.locus.ufv.br/handle/123456789/21812
• topic: Chitosan; Hydrocolloids; Dynamic light scattering; Rheology; ζ-potential

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 ζ-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 ζ-potential values (+50 mV). Droplets average diameters and ζ-potential did not present significant changes (p > 0.05) after storage at 25 °C during 7 days. This study showed that i) food organic acids other than acetic 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.