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

Página do item simplificado
dc.creatorLucas de Souza Soares
dc.creatorJanaína Teles de Faria
dc.creatorMatheus Lopes Amorim
dc.creatorJoão Marcos de Araújo
dc.creatorLuis Antonio Minim
dc.creatorJane Sélia Dos Reis Coimbra
dc.creatorAlvaro Vianna Novaes de Carvalho Teixeira
dc.creatorEduardo Basílio de Oliveira
dc.date.accessioned2022-04-14T23:09:22Z
dc.date.accessioned2025-09-09T01:11:37Z
dc.date.available2022-04-14T23:09:22Z
dc.date.issued2017
dc.identifier.doi10.1007/s11483-017-9469-4
dc.identifier.issn1557-1858
dc.identifier.urihttps://hdl.handle.net/1843/41046
dc.languageeng
dc.publisherUniversidade Federal de Minas Gerais
dc.relation.ispartofFood Biophysics
dc.rightsAcesso Aberto
dc.subjectQuitosana
dc.subjectLuz - Espalhamento
dc.subjectDinâmica
dc.subjectReologia
dc.subject.otherChitosan
dc.subject.otherHydrocolloids
dc.subject.otherDynamic light
dc.subject.otherRheology
dc.titleRheological and physicochemical studies on emulsions formulated with chitosan previously dispersed in aqueous solutions of lactic acid
dc.typeArtigo de periódico
local.citation.epage118
local.citation.issue12
local.citation.spage119
local.citation.volume-
local.description.resumoChitosan, 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.
local.publisher.countryBrasil
local.publisher.departmentICA - INSTITUTO DE CIÊNCIAS AGRÁRIAS
local.publisher.initialsUFMG
local.url.externahttps://doi.org/10.1007/s11483-017-9469-4

Arquivos

Pacote original

Agora exibindo 1 - 1 de 1
Imagem de Miniatura
Nome:
Rheological and physicochemical studies on emulsions formulated with chitosan previously dispersed in aqueous solutions of lactic acid.pdf
Tamanho:
764.02 KB
Formato:
Adobe Portable Document Format
Baixar

Licença do pacote

Agora exibindo 1 - 1 de 1
Imagem de Miniatura
Nome:
License.txt
Tamanho:
1.99 KB
Formato:
Plain Text
Descrição:
Baixar

Coleções

Artigo de Periódico

Logo UFMG