Oil-in-water emulsion gels stabilized with cellulosic polymers and chitosan: Themorheological and physical-chemical evaluation.

Autor: Dos Santos Carvalho JD; Department of Food Engineering and Technology, School of Food Engineering, University of Campinas (UNICAMP), 80, Monteiro Lobato Street, P.O. Box 6121, ZIP 13083-862 Campinas, SP, Brazil. Electronic address: julianads.carvalho@gmail.com., Rabelo RS; Brazilian Center for Research in Energy and Materials (CNPEM), Zip Code 13083-970 Campinas, SP, Brazil., Cerqueira E Silva KF; Department of Food Engineering and Technology, School of Food Engineering, University of Campinas (UNICAMP), 80, Monteiro Lobato Street, P.O. Box 6121, ZIP 13083-862 Campinas, SP, Brazil., Hubinger MD; Department of Food Engineering and Technology, School of Food Engineering, University of Campinas (UNICAMP), 80, Monteiro Lobato Street, P.O. Box 6121, ZIP 13083-862 Campinas, SP, Brazil.
Jazyk: angličtina
Zdroj: International journal of biological macromolecules [Int J Biol Macromol] 2023 May 01; Vol. 236, pp. 123828. Date of Electronic Publication: 2023 Feb 27.
DOI: 10.1016/j.ijbiomac.2023.123828
Abstrakt: This research evaluated the use of different polymer ratios, hydroxypropyl methylcellulose (HPMC) and methylcellulose (MC) with chitosan (CHI), in the production of emulgel by emulsification. The concentration was fixed at 2 % (w/v) for all polymers. 60/40 sunflower oil-in-water emulgels were made with a cellulosic polymer:chitosan ratio of (80:20), (70:30), and (60:40), respectively. The objective was to study how different proportions of a cellulosic polymer combined with chitosan can affect the stability, microstructure, and rheology of the emulgels to be used as potential oil carrier systems. Droplet size and microscopy results show oil-in-water (O/W) emulgels, and their interface was stabilized by mixing polymeric pairs, HPMC:CHI or MC:CHI. In the thermal analysis, it was identified in the entire temperature range studied (5 to 85 °C) that both emulgels, HPMC:CHI and MC:CHI, were presented as gels (G' > G″). Thus, the addition of CHI to the systems modified their gelling behavior. Microscopy revealed that the emulsions at the 7th and 10th week of storage showed similar characteristics to the fresh emulsion. Therefore, these results indicate that the emulgels present good thermal resistance, the predominance of elastic behavior, and can retain high concentrations of oil in their structure (96 to 99 %).
Competing Interests: Declaration of competing interest All the authors are in accordance with this submission, and there is no financial interest to report. We certify that this submission is an original work and is not under review by any other publication.
(Copyright © 2023 Elsevier B.V. All rights reserved.)
Databáze: MEDLINE
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