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基于食品级壳聚糖pH响应组装的皮克林乳液

Pickering Emulsions Based on the pH-Responsive Assembly of Food-Grade Chitosan.

作者信息

Ahmed Rizwan, Wang Mingwei, Qi Zhiyao, Hira Noor Ul Ain, Jiang Jiahui, Zhang Hongsen, Iqbal Shahid, Wang Junyou, Stuart Martien Abraham Cohen, Guo Xuhong

机构信息

State-Key Laboratory of Chemical Engineering and Shanghai Key Laboratory of Multiphase Materials Chemical Engineering, East China University of Science and Technology, Shanghai 200237, P. R. China.

State Key Laboratory of Advanced Polymeric Material, School of Materials Science and Engineering, East China University of Science and Technology, Shanghai 200237, P. R. China.

出版信息

ACS Omega. 2021 Jul 7;6(28):17915-17922. doi: 10.1021/acsomega.1c01490. eCollection 2021 Jul 20.

Abstract

Few natural, biocompatible, and inexpensive emulsifiers are available because such emulsifiers must satisfy severe requirements, be produced synthetically rather than naturally, be nontoxic, and require minimal effort to produce. Therefore, the synthesis of food-grade and biocompatible nanoparticles as an alternative to surfactants has recently received attention in the industry. However, many previous efforts involved chemical modification of materials or the introduction of secondary cocomponents for emulsion formation. To achieve the goal of simple preparation, we consider here chitosan nanoparticles to prepare Pickering emulsions of food-grade oil through the control of pH, without further chemical modification or extra additives. A mild process can prepare nanoparticles from chitosan by simply increasing the pH from 3.0 to 6.0. The results showed that the average radius of chitosan at pH 6.0 was 170 nm, while large aggregates were formed at pH 6.5. These nanoparticles were utilized to prepare the Pickering emulsion. The average size of emulsion droplets decreased upon increasing the pH from 3.0 to 6.0. Moreover, Pickering emulsions at different oil fractions and nanoparticle concentrations were stable and showed a low creaming index for 45 days. The emulsions were stable against coalescence and flocculation and behaved rheologically as gel-like, shear-thinning fluids (G' > G″). Pickering emulsion prevents the growth of the microorganism () at different pH values and chitosan concentrations. These results demonstrate that chitosan nanoparticles could be a cost-effective and biocompatible emulsifier for the food or pharmaceutical industry for encapsulation and bioactive compounds, and Pickering emulsions have promising antibacterial effects for further applications.

摘要

很少有天然、生物相容且廉价的乳化剂,因为这类乳化剂必须满足严格的要求,需通过合成而非天然方式生产,无毒且生产过程需耗费最少的精力。因此,作为表面活性剂的替代品,食品级且生物相容的纳米颗粒的合成最近在该行业受到了关注。然而,之前的许多努力都涉及材料的化学改性或引入用于形成乳液的二次共成分。为了实现简单制备的目标,我们在此考虑使用壳聚糖纳米颗粒,通过控制pH值来制备食品级油的皮克林乳液,无需进一步的化学改性或额外的添加剂。一个温和的过程可以通过简单地将壳聚糖的pH值从3.0提高到6.0来制备纳米颗粒。结果表明,pH值为6.0时壳聚糖的平均半径为170纳米,而在pH值为6.5时形成了大的聚集体。这些纳米颗粒被用于制备皮克林乳液。随着pH值从3.0增加到6.0,乳液滴的平均尺寸减小。此外,不同油相分数和纳米颗粒浓度的皮克林乳液在45天内是稳定的,并且具有较低的乳析指数。这些乳液对聚结和絮凝具有稳定性,并且在流变学上表现为凝胶状、剪切变稀流体(G' > G″)。皮克林乳液在不同的pH值和壳聚糖浓度下可防止微生物()生长。这些结果表明,壳聚糖纳米颗粒可能是食品或制药行业用于封装和生物活性化合物的一种经济高效且生物相容的乳化剂,并且皮克林乳液在进一步应用中具有有前景的抗菌效果。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/141b/8295998/ea3df721e28f/ao1c01490_0009.jpg

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