Rheological and physicochemical studies on emulsions formulated with chitosan previously dispersed in aqueous solutions of lactic acid
Autor(a) principal: | |
---|---|
Data de Publicação: | 2017 |
Outros Autores: | , , , , , , |
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 |
Resumo: | 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. |
id |
UFV_40ef07339e21e61f4318b9a7454fe373 |
---|---|
oai_identifier_str |
oai:locus.ufv.br:123456789/21812 |
network_acronym_str |
UFV |
network_name_str |
LOCUS Repositório Institucional da UFV |
repository_id_str |
2145 |
spelling |
Soares, Lucas de SouzaFaria, Janaína Teles deAmorim, Matheus LopesAraújo, João Marcos deMinim, Luis AntonioCoimbra, Jane Sélia dos ReisTeixeira, Alvaro Vianna Novaes de CarvalhoOliveira, Eduardo Basílio de2018-09-13T17:31:30Z2018-09-13T17:31:30Z2017-01-181557-1866https://doi.org/10.1007/s11483-017-9469-4http://www.locus.ufv.br/handle/123456789/21812Chitosan, 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.engFood BiophysicsVolume 12, Issue 1, p. 109–118, March 2017Springer USinfo:eu-repo/semantics/openAccessChitosanHydrocolloidsDynamic light scatteringRheologyζ-potentialRheological and physicochemical studies on emulsions formulated with chitosan previously dispersed in aqueous solutions of lactic acidinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfreponame:LOCUS Repositório Institucional da UFVinstname:Universidade Federal de Viçosa (UFV)instacron:UFVORIGINALartigo.pdfartigo.pdfTexto completoapplication/pdf782357https://locus.ufv.br//bitstream/123456789/21812/1/artigo.pdf14b665fcccbddc9de862601da4f62a67MD51LICENSElicense.txtlicense.txttext/plain; charset=utf-81748https://locus.ufv.br//bitstream/123456789/21812/2/license.txt8a4605be74aa9ea9d79846c1fba20a33MD52THUMBNAILartigo.pdf.jpgartigo.pdf.jpgIM Thumbnailimage/jpeg5070https://locus.ufv.br//bitstream/123456789/21812/3/artigo.pdf.jpgdfb081efc2a79c303e608085506e881bMD53123456789/218122018-09-13 23:00:29.468oai:locus.ufv.br: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Repositório InstitucionalPUBhttps://www.locus.ufv.br/oai/requestfabiojreis@ufv.bropendoar:21452018-09-14T02:00:29LOCUS Repositório Institucional da UFV - Universidade Federal de Viçosa (UFV)false |
dc.title.en.fl_str_mv |
Rheological and physicochemical studies on emulsions formulated with chitosan previously dispersed in aqueous solutions of lactic acid |
title |
Rheological and physicochemical studies on emulsions formulated with chitosan previously dispersed in aqueous solutions of lactic acid |
spellingShingle |
Rheological and physicochemical studies on emulsions formulated with chitosan previously dispersed in aqueous solutions of lactic acid Soares, Lucas de Souza Chitosan Hydrocolloids Dynamic light scattering Rheology ζ-potential |
title_short |
Rheological and physicochemical studies on emulsions formulated with chitosan previously dispersed in aqueous solutions of lactic acid |
title_full |
Rheological and physicochemical studies on emulsions formulated with chitosan previously dispersed in aqueous solutions of lactic acid |
title_fullStr |
Rheological and physicochemical studies on emulsions formulated with chitosan previously dispersed in aqueous solutions of lactic acid |
title_full_unstemmed |
Rheological and physicochemical studies on emulsions formulated with chitosan previously dispersed in aqueous solutions of lactic acid |
title_sort |
Rheological and physicochemical studies on emulsions formulated with chitosan previously dispersed in aqueous solutions of lactic acid |
author |
Soares, Lucas de Souza |
author_facet |
Soares, Lucas de Souza 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 |
author_role |
author |
author2 |
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 |
author2_role |
author author author author author author author |
dc.contributor.author.fl_str_mv |
Soares, Lucas de Souza 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 |
dc.subject.pt-BR.fl_str_mv |
Chitosan Hydrocolloids Dynamic light scattering Rheology ζ-potential |
topic |
Chitosan Hydrocolloids Dynamic light scattering Rheology ζ-potential |
description |
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. |
publishDate |
2017 |
dc.date.issued.fl_str_mv |
2017-01-18 |
dc.date.accessioned.fl_str_mv |
2018-09-13T17:31:30Z |
dc.date.available.fl_str_mv |
2018-09-13T17:31:30Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://doi.org/10.1007/s11483-017-9469-4 http://www.locus.ufv.br/handle/123456789/21812 |
dc.identifier.issn.none.fl_str_mv |
1557-1866 |
identifier_str_mv |
1557-1866 |
url |
https://doi.org/10.1007/s11483-017-9469-4 http://www.locus.ufv.br/handle/123456789/21812 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.ispartofseries.pt-BR.fl_str_mv |
Volume 12, Issue 1, p. 109–118, March 2017 |
dc.rights.driver.fl_str_mv |
Springer US info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Springer US |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Food Biophysics |
publisher.none.fl_str_mv |
Food Biophysics |
dc.source.none.fl_str_mv |
reponame:LOCUS Repositório Institucional da UFV instname:Universidade Federal de Viçosa (UFV) instacron:UFV |
instname_str |
Universidade Federal de Viçosa (UFV) |
instacron_str |
UFV |
institution |
UFV |
reponame_str |
LOCUS Repositório Institucional da UFV |
collection |
LOCUS Repositório Institucional da UFV |
bitstream.url.fl_str_mv |
https://locus.ufv.br//bitstream/123456789/21812/1/artigo.pdf https://locus.ufv.br//bitstream/123456789/21812/2/license.txt https://locus.ufv.br//bitstream/123456789/21812/3/artigo.pdf.jpg |
bitstream.checksum.fl_str_mv |
14b665fcccbddc9de862601da4f62a67 8a4605be74aa9ea9d79846c1fba20a33 dfb081efc2a79c303e608085506e881b |
bitstream.checksumAlgorithm.fl_str_mv |
MD5 MD5 MD5 |
repository.name.fl_str_mv |
LOCUS Repositório Institucional da UFV - Universidade Federal de Viçosa (UFV) |
repository.mail.fl_str_mv |
fabiojreis@ufv.br |
_version_ |
1801212990540742656 |