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

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MetadadosDescriçãoIdioma
Autor(es): dc.contributorUniversidade Estadual Paulista (Unesp)-
Autor(es): dc.contributorUniversitat Politècnica de València (UPV)-
Autor(es): dc.contributorUniversidade Federal de São Carlos (UFSCar)-
Autor(es): dc.contributorEmpresa Brasileira de Pesquisa Agropecuária (EMBRAPA)-
Autor(es): dc.contributorUniversidade Federal de Santa Catarina (UFSC)-
Autor(es): dc.creatorRibeiro, Elisa Franco [UNESP]-
Autor(es): dc.creatorde Barros-Alexandrino, Taís Téo-
Autor(es): dc.creatorAssis, Odilio Benedito Garrido-
Autor(es): dc.creatorJunior, Américo Cruz-
Autor(es): dc.creatorQuiles, Amparo-
Autor(es): dc.creatorHernando, Isabel-
Autor(es): dc.creatorNicoletti, Vânia Regina [UNESP]-
Data de aceite: dc.date.accessioned2022-02-22T00:26:58Z-
Data de disponibilização: dc.date.available2022-02-22T00:26:58Z-
Data de envio: dc.date.issued2020-12-11-
Data de envio: dc.date.issued2020-12-11-
Data de envio: dc.date.issued2020-12-14-
Fonte completa do material: dc.identifierhttp://dx.doi.org/10.1016/j.carbpol.2020.116878-
Fonte completa do material: dc.identifierhttp://hdl.handle.net/11449/199287-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/11449/199287-
Descrição: dc.descriptionChitosan 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.-
Descrição: dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)-
Descrição: dc.descriptionSão Paulo State University (Unesp) Institute of Biosciences Humanities and Exact Sciences (Ibilce), Campus São José do Rio Preto-
Descrição: dc.descriptionFood Microstructure and Chemistry Research Group Universitat Politècnica de València (UPV)-
Descrição: dc.descriptionFederal University of São Carlos Campus São Carlos (UFSCar)-
Descrição: dc.descriptionNational Nanotechnology Laboratory for Agriculture LNNA Embrapa Instrumentação-
Descrição: dc.descriptionFederal University of Santa Catarina (UFSC)-
Descrição: dc.descriptionSão Paulo State University (Unesp) Institute of Biosciences Humanities and Exact Sciences (Ibilce), Campus São José do Rio Preto-
Descrição: dc.descriptionFAPESP: 2016/22727-8-
Idioma: dc.languageen-
Relação: dc.relationCarbohydrate Polymers-
???dc.source???: dc.sourceScopus-
Palavras-chave: dc.subjectDeprotonation-
Palavras-chave: dc.subjectDispersed systems-
Palavras-chave: dc.subjectMicrostructure-
Palavras-chave: dc.subjectRheology-
Palavras-chave: dc.subjectTripolyphosphate-
Palavras-chave: dc.subjectWettability-
Título: dc.titleChitosan and crosslinked chitosan nanoparticles: Synthesis, characterization and their role as Pickering emulsifiers-
Tipo de arquivo: dc.typelivro digital-
Aparece nas coleções:Repositório Institucional - Unesp

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