Dos Santos Carvalho Juliana Domingues, Rabelo Renata Santos, Cerqueira E Silva Klycia Fidelis, Hubinger Miriam Dupas
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.
Brazilian Center for Research in Energy and Materials (CNPEM), Zip Code 13083-970 Campinas, SP, Brazil.
Int J Biol Macromol. 2023 May 1;236:123828. doi: 10.1016/j.ijbiomac.2023.123828. Epub 2023 Feb 27.
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 %).
本研究评估了在乳化法制备乳胶凝体过程中，不同聚合物比例的羟丙基甲基纤维素（HPMC）、甲基纤维素（MC）与壳聚糖（CHI）的使用情况。所有聚合物的浓度均固定为2%（w/v）。分别以纤维素聚合物与壳聚糖比例为（80:20）、（70:30）和（60:40）制备了60/40的水包油型葵花籽乳胶凝体。目的是研究纤维素聚合物与壳聚糖的不同比例如何影响乳胶凝体的稳定性、微观结构和流变学，以便将其用作潜在的油载体系统。液滴尺寸和显微镜观察结果显示为水包油（O/W）乳胶凝体，其界面通过混合聚合物对HPMC:CHI或MC:CHI得以稳定。在热分析中，在所研究的整个温度范围（5至85°C）内，发现HPMC:CHI和MC:CHI这两种乳胶凝体均呈现为凝胶状态（G' > G″）。因此，向体系中添加CHI改变了它们的胶凝行为。显微镜观察显示，储存第7周和第10周的乳液与新鲜乳液具有相似的特征。因此，这些结果表明乳胶凝体具有良好的耐热性，以弹性行为为主，并且在其结构中能够保留高浓度的油（96%至99%）。
