Literature DB >> 30732780

Formulation of Pickering sunflower oil-in-water emulsion stabilized by chitosan-stearic acid nanogel and studying its oxidative stability.

Majid Atarian1, Ahmad Rajaei2, Meisam Tabatabaei3, Afshin Mohsenifar4, Hojatolah Bodaghi5.   

Abstract

The aim of this study was to obtain a stable sunflower oil-in-water (O/W) Pickering emulsion stabilized by chitosan (CS)-stearic acid (SA) nanogels and to compare the oxidative stability of the sunflower Pickering emulsion stabilized by CS-SA nanogels with sunflower oil emulsion stabilized by Tween 80. The results of the scanning electron microscopy revealed that by increasing the SA to CS ratio, the uniformity of particles was increased. Also, the results showed that the emulsions with pH of 8, SA to CS ratio of 0.5:1, and oil-to-nanogel ratio of 20:1 had the highest stability and minimum droplet size. In the following, the oxidative stability of the most favorable Pickering emulsion and the Tween 80-stabilized emulsion was evaluated and compared using the peroxide and thiobarbituric acid tests. The findings implied that the O/W emulsion stabilized by CS-SA nanogels had a higher oxidative stability than the O/W emulsion stabilized by Tween 80.
Copyright © 2019 Elsevier Ltd. All rights reserved.

Entities:  

Keywords:  1,1,3,3-tetraethoxypropane (PubChem CID: 67147); 1-Ethyl-3-(3-dimethylaminopropyl) carbodiimide (EDC) (PubChem CID: 15908); Ammonium thiocyanate (PubChem CID: 15666); Chitosan nanogels; Cumene hydroperoxide (PubChem CID: 6629); Fluorescein isothiocyanate (FITC) (PubChem CID: 18730); Nile red (PubChem CID: 65182); Oxidative stability; Pickering emulsion; Stearic acid (PubChem CID: 5281); Sunflower oil; Trichloroacetic acid (PubChem CID: 6421); Tween 80 (PubChem CID: 5281955)

Year:  2019        PMID: 30732780     DOI: 10.1016/j.carbpol.2019.01.008

Source DB:  PubMed          Journal:  Carbohydr Polym        ISSN: 0144-8617            Impact factor:   9.381


  4 in total

1.  Enhancement of oil productivity of Mortierella alpine and investigation into the potential of Pickering oil-in-water emulsions to improve its oxidative stability.

Authors:  Marjan Esfandiyari Mehni; Hamid Reza Samadlouie; Ahmad Rajaei
Journal:  Food Sci Nutr       Date:  2021-11-02       Impact factor: 2.863

2.  Preparation and Characterization of Food-Grade Pickering Emulsions Stabilized with Chitosan-Phytic Acid-Cyclodextrin Nanoparticles.

Authors:  Jiaxin Lu; Xiaojing Li; Chao Qiu; David Julian McClements; Aiquan Jiao; Jinpeng Wang; Zhengyu Jin
Journal:  Foods       Date:  2022-02-03

Review 3.  Current Advances of Polysaccharide-Based Nanogels and Microgels in Food and Biomedical Sciences.

Authors:  Aristeidis Papagiannopoulos; Konstantinos Sotiropoulos
Journal:  Polymers (Basel)       Date:  2022-02-20       Impact factor: 4.329

Review 4.  Oxidative stability of Pickering emulsions.

Authors:  Malihe Keramat; Najme Kheynoor; Mohammad-Taghi Golmakani
Journal:  Food Chem X       Date:  2022-03-07
  4 in total

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