Effect of type of fatty acid attached to chitosan on walnut oil-in-water Pickering emulsion properties

Meisam Tabatabaei; Ahmad Rajaei; Elnaz Hosseini; Mortaza Aghbashlo; Vijai Kumar Gupta; Su Shiung Lam

doi:10.1016/j.carbpol.2022.119566

Effect of type of fatty acid attached to chitosan on walnut oil-in-water Pickering emulsion properties

Carbohydr Polym. 2022 Sep 1:291:119566. doi: 10.1016/j.carbpol.2022.119566. Epub 2022 May 4.

Authors

Meisam Tabatabaei¹, Ahmad Rajaei², Elnaz Hosseini³, Mortaza Aghbashlo⁴, Vijai Kumar Gupta⁵, Su Shiung Lam⁶

Affiliations

¹ Henan Province Engineering Research Center for Forest Biomass Value-added Products, School of Forestry, Henan Agricultural University, Zhengzhou 450002, China; Higher Institution Centre of Excellence (HICoE), Institute of Tropical Aquaculture and Fisheries (AKUATROP), Universiti Malaysia Terengganu, 21030 Kuala Nerus, Terengganu, Malaysia; Biofuel Research Team (BRTeam), Terengganu, Malaysia. Electronic address: meisam.tabatabaei@umt.edu.my.
² Department of Food Science and Technology, Faculty of Agriculture, Shahrood University of Technology, Shahrood, Iran. Electronic address: ahmadrajaee@shahroodut.ac.ir.
³ Department of Food Science and Technology, Faculty of Agriculture, Shahrood University of Technology, Shahrood, Iran.
⁴ Department of Mechanical Engineering of Agricultural Machinery, Faculty of Agricultural Engineering and Technology, College of Agriculture and Natural Resources, University of Tehran, Karaj, Iran.
⁵ Biorefining and Advanced Materials Research Center, Scotland's Rural College (SRUC), Kings Buildings, West Mains Road, Edinburgh EH9 3JG, UK; Centre for Safe and Improved Food, Scotland's Rural College (SRUC), Kings Buildings, West Mains Road, Edinburgh EH9 3JG, UK.
⁶ Henan Province Engineering Research Center for Forest Biomass Value-added Products, School of Forestry, Henan Agricultural University, Zhengzhou 450002, China; Higher Institution Centre of Excellence (HICoE), Institute of Tropical Aquaculture and Fisheries (AKUATROP), Universiti Malaysia Terengganu, 21030 Kuala Nerus, Terengganu, Malaysia. Electronic address: lam@umt.edu.my.

PMID: 35698335
DOI: 10.1016/j.carbpol.2022.119566

Abstract

The effect of fatty acid type bonded to chitosan on the emulsifying properties of chitosan-based particles was investigated. Capric acid, myristic acid, and stearic acid were attached to chitosan chains. Longer fatty acids in the structure of chitosan lead to the better and more uniform formation of chitosan nanogels. The contact angle of chitosan, chitosan-capric acid, chitosan-myristic acid and chitosan-stearic acid were found to be 52.5°, 60.0°, 65.1° and 72.5°, respectively. Different chitosan nanogels were used to stabilize walnut oil emulsions, and the emulsion stabilized with chitosan-stearic acid nanogels had the lowest creaming index (15.2%). Stabilized emulsions with chitosans attached to longer chain acids were more adapted to the mechanism of Pickering emulsions, in addition to having higher viscosity as well as more gel-like behavior. In general, this study showed that emulsifying properties of chitosan could be improved by increasing the number of fatty acid carbons bonded to chitosan.

Keywords: 1-Ethyl-3-(3-dimethylaminopropyl) carbodiimide (EDC) (PubChem CID: 15908); Chitosan nanogels; Fatty acid; Fluorescein isothiocyanate (FITC) (PubChem CID: 18730); Nile red (PubChem CID: 65182); Pickering emulsion; Rheological properties; Walnut oil.

MeSH terms

Chitosan* / chemistry
Emulsions / chemistry
Fatty Acids
Juglans*
Nanogels
Particle Size
Stearic Acids
Water / chemistry

Substances

Emulsions
Fatty Acids
Nanogels
Stearic Acids
Water
Chitosan