Jia, X.; Ma, P.; Taylor, K.S.-Y.; He, Y.; Mao, Y.; Wang, Q. Innovative Production of Phosphoric Acid-Hydrolyzed Chitin Nanocrystals for Pickering Emulsion Stabilization. Food Bioscience 2024, 104308, doi:10.1016/j.fbio.2024.104308.
Jia, X.; Ma, P.; Taylor, K.S.-Y.; He, Y.; Mao, Y.; Wang, Q. Innovative Production of Phosphoric Acid-Hydrolyzed Chitin Nanocrystals for Pickering Emulsion Stabilization. Food Bioscience 2024, 104308, doi:10.1016/j.fbio.2024.104308.
Jia, X.; Ma, P.; Taylor, K.S.-Y.; He, Y.; Mao, Y.; Wang, Q. Innovative Production of Phosphoric Acid-Hydrolyzed Chitin Nanocrystals for Pickering Emulsion Stabilization. Food Bioscience 2024, 104308, doi:10.1016/j.fbio.2024.104308.
Jia, X.; Ma, P.; Taylor, K.S.-Y.; He, Y.; Mao, Y.; Wang, Q. Innovative Production of Phosphoric Acid-Hydrolyzed Chitin Nanocrystals for Pickering Emulsion Stabilization. Food Bioscience 2024, 104308, doi:10.1016/j.fbio.2024.104308.
Abstract
This study presented a novel and sustainable method for producing chitin nanocrystals (PA-ChNCs) using phosphoric acid hydrolysis. The produced PA-ChNCs were used as stabilizers for Pickering emulsions and their physicochemical properties as well as stabilization mechanisms were systematically investigated. The PA-ChNCs exhibited small particle sizes and high surface areas, enabling an effective adsorption at the oil/water interface, which prevented coalescence in Pickering emulsions. The particle size and surface charge PA-ChNCs were strongly pH-dependent, which were critical factors for stabilizing Pickering emulsions. The study showed that emulsions with higher O:W ratios (50%) exhibited larger droplets but greater viscosity, forming a stable gel-like matrix that was more stable than emulsions with other O:W ratios after storage for 30 days. Emulsions with higher PA-ChNCs concentrations (2.0 wt%) and higher pH values (pH 10) showed small droplets and high viscosity, leading to stable emulsions. This research contributes to the development of sustainable and effective emulsifiers for use in the food industry, making utilization of seafood waste in an eco-friendly manner possible. Overall, this study highlights the potential of using newly developed PA-ChNCs as stabilizers for Pickering emulsions in food products.
Copyright:
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