Produção Nacional
Revisado por pares
Rheological and Physicochemical Studies on Emulsions Formulated with Chitosan Previously Dispersed in Aqueous Solutions of Lactic Acid
2017; Springer Science+Business Media; Volume: 12; Issue: 1 Linguagem: Inglês
10.1007/s11483-017-9469-4
ISSN1557-1866
AutoresLucas de Souza Soares, Janaína Teles de Faria, Matheus Lopes Amorim, J. M. de Araújo, Luís Antônio Minim, Jane Sélia dos Reis Coimbra, Álvaro Vianna Novaes de Carvalho Teixeira, Eduardo Basílio de Oliveira,
Tópico(s)Microencapsulation and Drying Processes
ResumoChitosan, a natural, cationic polysaccharide, may be a hydrocolloid strategic to formulate acidic food products, as it can act as both bio-functional and technofunctional constituent. Typically, acetic acid is used to disperse chitosan in aqueous media, but the use of this acid is limited in food formulations due to its flavor. In this study, chitosan was firstly dispersed (0.1% m/V) in lactic acid aqueous solutions (pH 3.0, 3.5 or 4.0), and then evaluated regarding its thickener and emulsion stabilizer properties. O/W emulsions were prepared and characterized in terms of rheological properties, droplets average diameters and droplets $\zeta$-potential. Emulsions containing chitosan were 3 times more viscous than controls without chitosan, and presented storage modulus ($G'$) higher than loss modulus ($G''$). Furthermore, they displayed two different populations of droplets (average diameters of 44 and 365 nm) and positive $\zeta$-potential values (+50 mV). Droplets average diameters and $\zeta$-potential did not present significant changes ($p$ > 0.05) after storage at 25 $^{\circ}$C during 7 days. This study showed that i) food organic acids other than acetic acid can be used to disperse chitosan for technological purposes, and ii) chitosan dispersed at very low concentrations (0.1% m/V) had relevant effects on rheological and physicochemical aspects of food-grade emulsions.
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