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 journalArticlepeer-review

34 Citations (Scopus)
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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 languageEnglish
Article number119566
JournalCarbohydrate Polymers
Early online date4 May 2022
Publication statusPrint publication - 1 Sept 2022

Bibliographical note

Publisher Copyright: © 2022 Elsevier Ltd


  • 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


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