Chitosan preparations with improved fat‐binding capacity

Abstract

Chitosan is a polycationic polysaccharide with good health and nutritional benefits. This study investigated the effect of chitosan properties, such as, biopolymer structure, viscometric molar mass (Mv), and degree of deacetylation (DD), on the fat‐binding capacity between five chitosan preparations (different origins and characteristics) and three types of fat (soybean oil, margarine, and pork lard). The in vitro fat‐binding tests were performed with soybean oil under different pH to simulate the digestion process in the gastrointestinal tract, followed by tests at constant pH (duodenal pH = 6.8) with three types of fat. Shrimp shell nanochitosan had an average hydrodynamic diameter of 62 nm, while that of shrimp shell chitosan and commercial chitosans (CC1, CC2, and CC3) ranged between 1090 and 1405 nm (determined by DLS). The Mv of chitosan varied between 18 and 260 kDa, and the DD ranged from 62% to 92%. Chitosan with medium Mv and high DD presented better results of fat‐binding capacity in the duodenal pH with soybean oil. This study provides insights into the mechanisms of fat‐binding capacity and its correlation with physicochemical properties of chitosan, pH, and type of fat, allowing the production of chitosan‐based products with improved fat‐binding capacity for several applications.

Quality and staling characteristics of white bread fortified with lysozyme-hydrolyzed mealworm powder (Tenebrio molitor L.)

“…With respect to OBC, the longer polymer chains of HMWCs show lower fat-binding capacity owing to stronger intramolecular interactions and the formation of particle aggregates, whereas the medium-length polymer chains are more flexible and can retain higher proportions of fat molecules inside the particles (F. B. Silva et al, 2021 ). The results indicate that the improved OBC is based on conversion of long polymer chains in the HWMC to medium-length polymers via hydrolysis.…”