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Pickering Emulsions Based on the pH-Responsive Assembly of Food-Grade Chitosan
[Image: see text] 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 biocompat...
Autores principales: | , , , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
American Chemical Society
2021
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Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8295998/ https://www.ncbi.nlm.nih.gov/pubmed/34308026 http://dx.doi.org/10.1021/acsomega.1c01490 |
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author | Ahmed, Rizwan Wang, Mingwei Qi, Zhiyao Hira, Noor ul ain Jiang, Jiahui Zhang, Hongsen Iqbal, Shahid Wang, Junyou Stuart, Martien Abraham Cohen Guo, Xuhong |
author_facet | Ahmed, Rizwan Wang, Mingwei Qi, Zhiyao Hira, Noor ul ain Jiang, Jiahui Zhang, Hongsen Iqbal, Shahid Wang, Junyou Stuart, Martien Abraham Cohen Guo, Xuhong |
author_sort | Ahmed, Rizwan |
collection | PubMed |
description | [Image: see text] 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 (Staphylococcus aureus) 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. |
format | Online Article Text |
id | pubmed-8295998 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2021 |
publisher | American Chemical Society |
record_format | MEDLINE/PubMed |
spelling | pubmed-82959982021-07-23 Pickering Emulsions Based on the pH-Responsive Assembly of Food-Grade Chitosan Ahmed, Rizwan Wang, Mingwei Qi, Zhiyao Hira, Noor ul ain Jiang, Jiahui Zhang, Hongsen Iqbal, Shahid Wang, Junyou Stuart, Martien Abraham Cohen Guo, Xuhong ACS Omega [Image: see text] 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 (Staphylococcus aureus) 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. American Chemical Society 2021-07-07 /pmc/articles/PMC8295998/ /pubmed/34308026 http://dx.doi.org/10.1021/acsomega.1c01490 Text en © 2021 The Authors. Published by American Chemical Society https://creativecommons.org/licenses/by-nc-nd/4.0/Permits non-commercial access and re-use, provided that author attribution and integrity are maintained; but does not permit creation of adaptations or other derivative works (https://creativecommons.org/licenses/by-nc-nd/4.0/). |
spellingShingle | Ahmed, Rizwan Wang, Mingwei Qi, Zhiyao Hira, Noor ul ain Jiang, Jiahui Zhang, Hongsen Iqbal, Shahid Wang, Junyou Stuart, Martien Abraham Cohen Guo, Xuhong Pickering Emulsions Based on the pH-Responsive Assembly of Food-Grade Chitosan |
title | Pickering Emulsions Based on the pH-Responsive Assembly
of Food-Grade Chitosan |
title_full | Pickering Emulsions Based on the pH-Responsive Assembly
of Food-Grade Chitosan |
title_fullStr | Pickering Emulsions Based on the pH-Responsive Assembly
of Food-Grade Chitosan |
title_full_unstemmed | Pickering Emulsions Based on the pH-Responsive Assembly
of Food-Grade Chitosan |
title_short | Pickering Emulsions Based on the pH-Responsive Assembly
of Food-Grade Chitosan |
title_sort | pickering emulsions based on the ph-responsive assembly
of food-grade chitosan |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8295998/ https://www.ncbi.nlm.nih.gov/pubmed/34308026 http://dx.doi.org/10.1021/acsomega.1c01490 |
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