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Enhanced stabilization of multifunctional phenolic acids-grafted chitin nanofibers for Pickering emulsions.
Duan, Mengxia; Tong, Cailing; Huang, Chen; Tong, Zhisheng; Xu, Jingting; Li, Danjie; Pang, Jie; Zhi, Zijian; Wu, Chunhua.
Afiliación
  • Duan M; College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
  • Tong C; College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
  • Huang C; College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
  • Tong Z; College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
  • Xu J; College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
  • Li D; College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
  • Pang J; College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou, Fujian 350002, China.
  • Zhi Z; Food Structure and Function (FSF) Research Group, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Gent, East Flanders 9000, Belgium. Electronic address: zijian.zhi@ugent.be.
  • Wu C; College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou, Fujian 350002, China. Electronic address: chwu0283@163.com.
Food Chem ; 440: 138278, 2024 May 15.
Article en En | MEDLINE | ID: mdl-38157704
ABSTRACT
The objective of this study was to develop novel functional stabilizers for Pickering emulsions using phenolic acids-grafted chitin nanofibers (phenolic acids-g-ChNF), which were fabricated by grafting ferulic acid (FA), sinapic acid (SA) and caffeic acid (CA) onto ChNF via free radical-mediated method. The Fourier transform infrared spectrum and Proton nuclear magnetic resonance showed that graft copolymerization occurred between the amino groups of ChNF and the carbonyl of the phenolic acids. Further, it was revealed that CA-g-ChNF and SA-g-ChNF possessed stronger antioxidant and antibacterial properties than the original ChNF and FA-g-ChNF. Additionally, we applied phenolic acids-g-ChNF to develop Pickering emulsions and found that SA-g-ChNF- and CA-g-ChNF-stabilized emulsions displayed reduced droplet sizes compared to FA, the main reason for which was that SA and CA had a rather close bonding relationship with ChNF. Taken together, SA-g-ChNF and CA-g-ChNF as novel multi-functional particles can be employed for facilitating the stability of Pickering emulsions.
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Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Asunto principal: Quitina / Nanofibras / Hidroxibenzoatos Idioma: En Revista: Food Chem Año: 2024 Tipo del documento: Article País de afiliación: China

Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Asunto principal: Quitina / Nanofibras / Hidroxibenzoatos Idioma: En Revista: Food Chem Año: 2024 Tipo del documento: Article País de afiliación: China