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    Chitosan and crosslinked chitosan nanoparticles: Synthesis, characterization and their role as Pickering emulsifiers

    Year: 2020

    Journal: Carbohydr. Polym., Volume 250, DEC 15

    Authors: Ribeiro, Elisa Franco; de Barros-Alexandrino, Tais Teo; Assis, Odilio Benedito Garrido; Cruz Junior, Americo; Quiles, Amparo; Hernando, Isabel; Nicoletti, Vania Regina

    Organizations: Coordenacao de Aperfeicoamento de Pessoal de Nivel Superior - Brazil (CAPES)Coordenacao de Aperfeicoamento de Pessoal de Nivel Superior (CAPES) [001]; Sao Paulo Research Foundation (FAPESP)Fundacao de Amparo a Pesquisa do Estado de Sao Paulo (FAPESP) [2016/22727-8]

    Keywords: Dispersed systems; Tripolyphosphate; Deprotonation; Wettability; Microstructure; Rheology

    Chitosan has been modified in order to produce nanoparticles with promising characteristics in diverse food applications, e.g. Pickering emulsions. Chitosan deprotonation and ionic crosslinking with tripolyphosphate were assessed in this work. Chitosan nanoparticles produced by these two methods were characterized according to surface charge, particle size distribution, chemical structure, wettability and microstructure imaging. The nanoparticles' performance in the formation of oil-in-water Pickering emulsions was studied by physicochemical and rheological assays. Chitosan nanoparticles produced by amino deprotonation were larger and resulted in emulsions with larger oil droplets, with rheological behavior of the emulsions being greatly affected by increasing concentration of chitosan, which formed a network structure in the continuous phase. On the contrary, the tripolyphosphate-crosslinked chitosan nanoparticles were smaller and produced emulsions with smaller droplets, which remained less viscous even when chitosan concentration was increased and showed evidences of Pickering stabilization when analyzed by microscopy techniques.
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