Effect of type of fatty acid attached to chitosan on walnut oil-in-water Pickering emulsion properties

Meisam Tabatabaei; Ahmad Rajaei; Elnaz Hosseini; Mortaza Aghbashlo; Vijai Kumar Gupta; Su Su Shiung Lam

doi:10.1016/j.carbpol.2022.119566

Effect of type of fatty acid attached to chitosan on walnut oil-in-water Pickering emulsion properties

Meisam Tabatabaei^*, Ahmad Rajaei, Elnaz Hosseini, Mortaza Aghbashlo, Vijai Kumar Gupta, Su Su Shiung Lam

^*Corresponding author for this work

Research output: Contribution to journal › Article › peer-review

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Abstract

The effect of fatty acid type bonded to chitosan on the emulsifying properties of chitosan-based particles was investigated. Capric acid, myristic acid, and stearic acid were attached to chitosan chains. Longer fatty acids in the structure of chitosan lead to the better and more uniform formation of chitosan nanogels. The contact angle of chitosan, chitosan-capric acid, chitosan-myristic acid and chitosan-stearic acid were found to be 52.5°, 60.0°, 65.1° and 72.5°, respectively. Different chitosan nanogels were used to stabilize walnut oil emulsions, and the emulsion stabilized with chitosan-stearic acid nanogels had the lowest creaming index (15.2%). Stabilized emulsions with chitosans attached to longer chain acids were more adapted to the mechanism of Pickering emulsions, in addition to having higher viscosity as well as more gel-like behavior. In general, this study showed that emulsifying properties of chitosan could be improved by increasing the number of fatty acid carbons bonded to chitosan.

Original language	English
Article number	119566
Journal	Carbohydrate Polymers
Volume	291
Early online date	4 May 2022
DOIs	https://doi.org/10.1016/j.carbpol.2022.119566
Publication status	Print publication - 1 Sept 2022

Bibliographical note

Keywords

1-Ethyl-3-(3-dimethylaminopropyl) carbodiimide (EDC) (PubChem CID: 15908)
Chitosan nanogels
Fatty acid
Fluorescein isothiocyanate (FITC) (PubChem CID: 18730)
Nile red (PubChem CID: 65182)
Pickering emulsion
Rheological properties
Walnut oil
Nanogels
Fatty Acids
Juglans
Stearic Acids
Emulsions/chemistry
Water/chemistry
Particle Size
Chitosan/chemistry

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Final Paper_Meisam_Machine learning predicts and optimizes hydrothermal liquefaction of biomassAccepted author manuscript, 159 MBLicence: CC BY-NC-ND

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title = "Effect of type of fatty acid attached to chitosan on walnut oil-in-water Pickering emulsion properties",

abstract = "The effect of fatty acid type bonded to chitosan on the emulsifying properties of chitosan-based particles was investigated. Capric acid, myristic acid, and stearic acid were attached to chitosan chains. Longer fatty acids in the structure of chitosan lead to the better and more uniform formation of chitosan nanogels. The contact angle of chitosan, chitosan-capric acid, chitosan-myristic acid and chitosan-stearic acid were found to be 52.5°, 60.0°, 65.1° and 72.5°, respectively. Different chitosan nanogels were used to stabilize walnut oil emulsions, and the emulsion stabilized with chitosan-stearic acid nanogels had the lowest creaming index (15.2%). Stabilized emulsions with chitosans attached to longer chain acids were more adapted to the mechanism of Pickering emulsions, in addition to having higher viscosity as well as more gel-like behavior. In general, this study showed that emulsifying properties of chitosan could be improved by increasing the number of fatty acid carbons bonded to chitosan.",

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author = "Meisam Tabatabaei and Ahmad Rajaei and Elnaz Hosseini and Mortaza Aghbashlo and Gupta, {Vijai Kumar} and Lam, {Su Su Shiung}",

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AU - Tabatabaei, Meisam

AU - Rajaei, Ahmad

AU - Hosseini, Elnaz

AU - Aghbashlo, Mortaza

AU - Gupta, Vijai Kumar

AU - Lam, Su Su Shiung

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N2 - The effect of fatty acid type bonded to chitosan on the emulsifying properties of chitosan-based particles was investigated. Capric acid, myristic acid, and stearic acid were attached to chitosan chains. Longer fatty acids in the structure of chitosan lead to the better and more uniform formation of chitosan nanogels. The contact angle of chitosan, chitosan-capric acid, chitosan-myristic acid and chitosan-stearic acid were found to be 52.5°, 60.0°, 65.1° and 72.5°, respectively. Different chitosan nanogels were used to stabilize walnut oil emulsions, and the emulsion stabilized with chitosan-stearic acid nanogels had the lowest creaming index (15.2%). Stabilized emulsions with chitosans attached to longer chain acids were more adapted to the mechanism of Pickering emulsions, in addition to having higher viscosity as well as more gel-like behavior. In general, this study showed that emulsifying properties of chitosan could be improved by increasing the number of fatty acid carbons bonded to chitosan.

AB - The effect of fatty acid type bonded to chitosan on the emulsifying properties of chitosan-based particles was investigated. Capric acid, myristic acid, and stearic acid were attached to chitosan chains. Longer fatty acids in the structure of chitosan lead to the better and more uniform formation of chitosan nanogels. The contact angle of chitosan, chitosan-capric acid, chitosan-myristic acid and chitosan-stearic acid were found to be 52.5°, 60.0°, 65.1° and 72.5°, respectively. Different chitosan nanogels were used to stabilize walnut oil emulsions, and the emulsion stabilized with chitosan-stearic acid nanogels had the lowest creaming index (15.2%). Stabilized emulsions with chitosans attached to longer chain acids were more adapted to the mechanism of Pickering emulsions, in addition to having higher viscosity as well as more gel-like behavior. In general, this study showed that emulsifying properties of chitosan could be improved by increasing the number of fatty acid carbons bonded to chitosan.

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KW - Rheological properties

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KW - Fatty Acids

KW - Juglans

KW - Stearic Acids

KW - Emulsions/chemistry

KW - Water/chemistry

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Effect of type of fatty acid attached to chitosan on walnut oil-in-water Pickering emulsion properties

Abstract

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