Food Science and Engineering College, Qingdao Agricultural University, No. 700, Changcheng Road, Qingdao 266109, PR China.
Food Science and Engineering College, Qingdao Agricultural University, No. 700, Changcheng Road, Qingdao 266109, PR China.
Carbohydr Polym. 2021 Mar 15;256:117533. doi: 10.1016/j.carbpol.2020.117533. Epub 2020 Dec 24.
For preparing stable water-in-oil-in-water emulsion, the role of nanoparticles in stabilizing the interface is very important. In this study, chitosan hydrochloride-carboxymethyl chitosan (CHC-CMC) nanoparticles were prepared considering electrostatic interactions; then the emulsion was prepared and the stability characteristics in presence of NaCl (0-200 mmol/L) and 30 d storage were studied. CHC-CMC nanoparticles (261 nm) were obtained when the CHC: CMC ratio was 1:2. CHC-CMC formation was verified by FT-IR when a new peak appeared at 1580 cm; W contained 2 wt % CHC-CMC and W contained 1 wt % sodium alginate, the creaming index (81.6 %) was higher for the emulsions than Tween 80 (67.4 %) after 30 d. Confocal laser scanning microscopy confirmed the double microstructures, in contrast to the collapse with Tween 80, because the CHC-CMC nanoparticles were densely adsorbing on the oil-water interface. This indicates that CHC-CMC has a stronger ability to stabilize W/O/W emulsion than Tween 80.
为了制备稳定的水包油包水乳液，纳米颗粒在稳定界面方面的作用非常重要。在这项研究中，考虑到静电相互作用，制备了壳聚糖盐酸盐-羧甲基壳聚糖（CHC-CMC）纳米颗粒；然后制备乳液，并研究了在 NaCl（0-200mmol/L）存在下的稳定性特征和 30d 储存稳定性。当 CHC:CMC 比为 1:2 时，可得到 CHC-CMC 纳米颗粒（261nm）。当出现新的 1580cm 峰时，通过傅里叶变换红外光谱（FT-IR）验证了 CHC-CMC 的形成；当 W 中含有 2wt%的 CHC-CMC 和 W 中含有 1wt%的海藻酸钠时，与 Tween 80（67.4%）相比，乳液的乳状指数（81.6%）在 30d 后更高。共焦激光扫描显微镜证实了双微结构，与 Tween 80 的坍塌形成对比，因为 CHC-CMC 纳米颗粒在油水界面上密集吸附。这表明 CHC-CMC 比 Tween 80 具有更强的稳定 W/O/W 乳液的能力。
