INTERACTION OF MESQUITE GUM-CHITOSAN AT THE INTERFACE AND ITS INFLUENCES ON THE STABILITY OF MULTIPLE EMULSIONS W1/O/W2
Keywords:
interfacial apparent viscosity, interfacial creep-compliance properties, viscoelastic properties, polyelectrolytes, electrostatic complex
Abstract
In this work, the effect of interaction between mesquite gum (GM) and chitosan (Q) on the interfacial properties of adsorbed layer in the water-Canola oil interface, and their influence in the rheological properties, structure and stability of emulsions oil-in-water (O/W) and water-in-oil-in-water (W1/O/W2), were studied. The interfacial results showed that there is an associative (electrostatic) interaction between both macromolecules at the pH 3.8, influenced by the biopolymer concentration ratio and oil phase characteristic. The interfacial apparent viscosity and the interfacial creep-compliance properties of adsorbed layer were increases when using 10%GM-0.4%Q. The electrostatic complex (10%GM-0.4%Q) gave the minor coalescence kinetics and their rheological properties exhibited a mayor elastic character with little dependence regarding the aging time of emulsion O/W, and provided greater stability for the multiple system W1/O/W2.
References
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Pal, R. (2000). Linear Viscoelastic Behavior of multiphase dispersions. Journal of Colloid and Interface Science 232, 50-63.
Pérez-Alonso, C., Báez-González, J. G., Beristain, C. I., Vernon-Carter, E.J. y Vizcarra-Mendoza, M. G. (2003). Estimation of the activation energy of carbohydrate polymers blends as selection criteria for their use as wall material for spraydried microcapsules. Food Carbohydrates 53, 197-203.
Pérez-Orozco, J.P., Beristain, C.I., Espinosa-Paredes G., Lobato-Calleros, C. y Vernon-Carter, E.J. (2004). Interfacial shear rheology of interacting carbohydrate polyelectrolytes at the wateroil interface using an adapted conventional rheometer. Carbohydrate Polymers 57, 45-54.
Pimentel-González, D.J., Campos-Montiel, R.G., Lobato-Calleros, C., Pedroza-Islas, R. y Vernon-Carter, E.J. (2009). Encapsulation of Lactobacillus rhamnosus in double emulsions formulated with sweet whey as emulsifier and survival in simulated gastrointestinal conditions. Food Research International 42, 292-297.
Rodríguez-Huezo, M.E., Pedroza-Islas, R., Prado-Barrag´an, L.A., Beristain, C.I. y Vernon-Carter, E.J. (2004). Microencapsulation by spray drying of multiple emulsions containing carotenoids. Journal of Food Science 69, 351- 359.
Román-Guerrero, A., Orozco-Villafuerte, J., Pérez-Orozco, J.P., Cruz-Sosa, F., Jiménez-Alvarado, R. y Vernon-Certer, E.J. (2009). Application and evaluation of mesquite gum and its fractions as interfacial film formers and emulsifiers of orange peel-oil. Food Hydrocolloids 23, 708- 713.
Sherman, P. (1969). General properties of emulsions and their constituents. In P. Sherman (Ed.), Emulsion Science. London, England: Academic Press. 217-351.
Su, J., Flanagan, J. y Singh H. (2008). Improving encapsulation eciency and stability of waterin oil-in-water emulsions using a modified gum arabic (Acacia (sen) SUPER GUM TM). Food Hydrocolloids 22, 112-120.
Vernon-Carter, E.J., González, E.E. y Jarquin, H. (1996). Rheological properties of mesquite and arabic gum films at the oil-water interface. Theoretical and Applied Developments in Rheology 51-62.
Benichou, A., Aserin, A. y Garti, N. (2007). W/O/W double emulsions stabilized with WPI-polysaccharide complexes. Colloids and Surfaces A: Physicochemical Engineering Aspects 294, 20-32.
Beristain, C. I., Azuara, E. y Vernon-Carter, E. J. (2002). Effect of water activity on the stability to oxidation of spray-dried encapsulated orange peel oil using mesquite gum (Prosopis juliflora) as wall material. Journal of Food Science 67, 206-211.
Beristain, C.I., García, H.S. y Vernon-Carter, E.J. (2001). Spray-dried cardomom essential oil mesquite (Prosopis juliflora) gum. Lebensmittel Wissenschaft und Technologie 34, 398-401.
Blijdenstein, T.B.J., van der Linden, van Vliet,T. y van Aken, G.A. (2004). Scaling behavior of delayed memixing, rheology, and microstructure of emulsions flocculated by depletion and bridging. Langmuir 20, 11321-11328.
Borbas, R., Murray, B.S. y Kiss, E. (2003). Interfacial shear rheological behaviour of proteins in three-phase partitioning systems. Colloids and Surfaces A: Physicochemical Engineering Aspects 213, 93-103.
Cho, Y.H. y Park, J. (2003). Evaluation of process parameters in the O/W/O multiple emulsion method for flavor encapsulation. Journal of Food Science 68, 534-538.
Coma, V., Martial-Gros, A., Garreau, S., Copinet, A., Salin, F. y Deschamps, A. (2002). Edible antimicrobial films based on chitosan matrix. Journal of Food Science 67, 1162-1169.
Ducel, V., Richard, R., Popineau, Y. y Boury, F.(2005). Rheological interfacial properties of plant protein-arabic gum coacervates at the oilwater interface. Biomacromolecules 6, 790-796
Espinosa-Andrews, H., Lobato-Calleros, C., Loeza-Corte, J.M., Beristain, C.I., Rodríguez-Huezo. M.E. y Vernon-Carter, E.J. (2008). Quantification of the composition of gum arabic-chitosan coacervates by HPLC. Revista Mexicana de Ingeniería Química 7(3), 293-298.
Florence, A.T. y Whitehill, D. (1981). Some features of breakdown in water-in-oil-in-water multiple emulsions. Journal of Colloid and Interface Science 79, 243-256.
Fredheim, G.E. y Christensen, B.E. (2003).Polyelectrolyte complexes: Interactions between lignosulfonate and chitosan.Biomacromolecules 4, 232-239.
Girard, M., Tuergeon, S.L. y Paquin, P. (2002).Emulsifying properties of whey proteincarboxymethylcellulose complexes. Journal of Food Science 67, 113-119.
Krägel, J y Derkatch, S.R. (2010). Interfacial shear rheology. Current opinion in colloid & interface science 15, 246-255.
Laplante, S., Turgeon, S.L. y Paquin, P. (2005). Emulsion stabilizing properties of various chitosans in the presence of whey protein isolate. Food Hydrocolloids 19, 425-434.
Lindenstruth, K. y Muller, B.W. (2004). W/O/W multiple emulsions with diclofenac sodium. European Journal of Pharmaceutics and Biopharmaceutics 58, 621-627.
Lobato-Calleros, C., Recillas-Mota, M.T., Espinosa-Solares, T., Alvarez-Ramirez, J. y Vernon-Carter, E.J. (2009). Microstructural and rheological properties of low-fat stirred yoghurts made with skim milk and multiple emulsions. Journal of Texture Studies 40(6), 657-675.
Mariya M. y Nikolay J. (2002). Creating a yield stress in liquid oils by the addition of crystallisable modifiers. Journal of Food Engineering 51, 235-237.
Martin, A.H., Grolle, K., Bos, M.A., Cohen, M.A. y van Vliet, T. (2002). Network forming properties of various proteins adsorbed at the air/water interface in relation to foam stability. Journal of Colloid and Interface Science 254, 175-183.
Murillo-Martínez, M.M., Pedroza-Islas, R., Lobato-Calleros, C., Martínez-Ferez, A. y Vernon- Carter, E.J. (2011). Designing W1/O/W2 double emulsions stabilized by proteinpolysaccharide complexes for producing edible films: Rheological, mechanical and water vapor properties. Food Hydrocolloids 25, 577-585.
Muschiolik, G. (2007). Multiple emulsions for food use. Current Opinion in Colloid & Interface Science 12, 213-220.
Ogawa, S., Decker, E.A. y McClements, D.J. (2004). Production and characterization of O/W emulsions containing droplets stabilized by lecithin-chitosan-pectin. Journal of Agricultural and Food Chemistry 52, 3595-3600.
Osés, J., Fabregat-Vázquez, M., Pedroza-Islas, R., Tomás, S.A., Cruz-Orea, A. y Maté, J.I. (2009). Development and characterization of composite edible films based on whey protein isolate and mesquite gum. Journal of Food Engineering 92, 56-62.
Özer, Ö., Muguet, V., Roy, E, Grossiord, J.L. y Seiller, M. (2000). Stability study of W/O/W viscosified multiple emulsions. Drug Development and Industrial Pharmacy 26(11), 1185-1189.
Pal, R. (2000). Linear Viscoelastic Behavior of multiphase dispersions. Journal of Colloid and Interface Science 232, 50-63.
Pérez-Alonso, C., Báez-González, J. G., Beristain, C. I., Vernon-Carter, E.J. y Vizcarra-Mendoza, M. G. (2003). Estimation of the activation energy of carbohydrate polymers blends as selection criteria for their use as wall material for spraydried microcapsules. Food Carbohydrates 53, 197-203.
Pérez-Orozco, J.P., Beristain, C.I., Espinosa-Paredes G., Lobato-Calleros, C. y Vernon-Carter, E.J. (2004). Interfacial shear rheology of interacting carbohydrate polyelectrolytes at the wateroil interface using an adapted conventional rheometer. Carbohydrate Polymers 57, 45-54.
Pimentel-González, D.J., Campos-Montiel, R.G., Lobato-Calleros, C., Pedroza-Islas, R. y Vernon-Carter, E.J. (2009). Encapsulation of Lactobacillus rhamnosus in double emulsions formulated with sweet whey as emulsifier and survival in simulated gastrointestinal conditions. Food Research International 42, 292-297.
Rodríguez-Huezo, M.E., Pedroza-Islas, R., Prado-Barrag´an, L.A., Beristain, C.I. y Vernon-Carter, E.J. (2004). Microencapsulation by spray drying of multiple emulsions containing carotenoids. Journal of Food Science 69, 351- 359.
Román-Guerrero, A., Orozco-Villafuerte, J., Pérez-Orozco, J.P., Cruz-Sosa, F., Jiménez-Alvarado, R. y Vernon-Certer, E.J. (2009). Application and evaluation of mesquite gum and its fractions as interfacial film formers and emulsifiers of orange peel-oil. Food Hydrocolloids 23, 708- 713.
Sherman, P. (1969). General properties of emulsions and their constituents. In P. Sherman (Ed.), Emulsion Science. London, England: Academic Press. 217-351.
Su, J., Flanagan, J. y Singh H. (2008). Improving encapsulation eciency and stability of waterin oil-in-water emulsions using a modified gum arabic (Acacia (sen) SUPER GUM TM). Food Hydrocolloids 22, 112-120.
Vernon-Carter, E.J., González, E.E. y Jarquin, H. (1996). Rheological properties of mesquite and arabic gum films at the oil-water interface. Theoretical and Applied Developments in Rheology 51-62.
Published
2020-05-08
How to Cite
Pérez-Orozco, J., Barrios-Salgado, E., Róman-Guerrero, A., & Pedroza-Islas, R. (2020). INTERACTION OF MESQUITE GUM-CHITOSAN AT THE INTERFACE AND ITS INFLUENCES ON THE STABILITY OF MULTIPLE EMULSIONS W1/O/W2. Revista Mexicana De Ingeniería Química, 10(3), 487-499. Retrieved from http://rmiq.org/ojs311/index.php/rmiq/article/view/1686
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Materials
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