Complexation of chitosan with gum Arabic, sodium alginate and κ-carrageenan: Effects of pH, polymer ratio and salt concentration

Rabelo, Renata Santos; Tavares, Guilherme M.; Prata, Ana Silvia; Hubinger, Míriam Dupas

doi:10.1016/j.carbpol.2019.115120

Cited by 46 publications

(27 citation statements)

References 70 publications

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“…This characteristic is obtained when CH and GA are used stoichiometrically with similar charges (+/−) given by their –COO- and –NH 3 + groups. This behavior has been reported by other authors using CH:GA ratios in the range of 1:2.45–1:5 (pH 3.5–5.5) [ 26 , 27 , 28 ]. In some cases, CCs did not form efficiently and instead formed thin fibrils.…”

Section: Resultssupporting

confidence: 87%

“…Therefore, the band at 1645 cm −1 , indicative of the C=N functional groups, allowed the confirmation of the reaction between the carbonyl groups of vanillin (C=O) and the amino groups (–NH 2 ) of CH [ 52 ]. Additionally, in the 1590–1610 cm −1 interval, no bands related to the bending vibrations of the CH or the typical vibratory stretching of the symmetric band of the –COO − functional group of the GA were observed, as reported by other authors [ 27 , 46 , 50 ]. This suggests that the electrostatic interaction of the –NH 2 and –COO − functional groups was carried out and, therefore, the formation of the CCs was achieved.…”

Section: Resultssupporting

confidence: 81%

“…This is because the stoichiometric relationship between the wall components was not used. Fibrillar structures could be related to the change from coacervate to a gel phase, including a reduction in electrostatic repulsion [ 27 ]. Furthermore, if the stoichiometric ratio does not reach equilibrium, the size of the CCs tends to be small (≤1 µm) and loses sphericity, which makes it more difficult to trap the active compound.…”

Section: Resultsmentioning

confidence: 99%

“…%CH, %GA, and pH were selected as factors. % CH ranged from 0.25–1.0% ( w / v ), % GA ranged from 1.0–5.0% ( w / v ), and pH ranged from 2–8 [ 9 , 24 , 25 , 26 , 27 ]. The vanilla oleoresin:wall material ratio (VO:WM) was set at 1:2.5 for all the performed runs (20).…”

Section: Methodsmentioning

confidence: 99%

“…Therefore, microencapsulation by complex coacervation with CH and GA is suitable. The parameters to be considered in this process are the concentration of the polymers (% w / v ), pH, and temperature [ 24 , 25 , 26 , 27 , 28 ].…”

Section: Introductionmentioning

confidence: 99%

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Microencapsulation of Vanilla Oleoresin (V. planifolia Andrews) by Complex Coacervation and Spray Drying: Physicochemical and Microstructural Characterization

Hernández-Fernández

García-Pinilla

Ocampo-Salinas

et al. 2020

Foods

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Vanilla is one of the most popular species in the world. Its main compound, vanillin, is responsible for its characteristic aroma and flavor and its antioxidant and biological properties. Vanillin is very unstable in the presence of oxygen, light, and humidity, which complicates its use and preservation. Therefore, to solve this problem, this study aimed to develop vanilla oleoresin microcapsules. Vanilla oleoresin was obtained with supercritical carbon dioxide and microencapsulated by complex coacervation and subsequent spray drying (100 °C/60 °C inlet/outlet temperature). The optimal conditions for the complex coacervation process were 0.34% chitosan, 1.7% gum Arabic, 5.29 pH, and an oleoresin:wall material ratio of 1:2.5. Fourier Transform Infrared Spectroscopy (FT-IR) analysis of the coacervates before and after spray drying revealed the presence of the functional group C=N (associated with carbonyl groups of vanillin and amino groups of chitosan), indicating that microencapsulation by complex coacervation-spray drying was successful. The retention and encapsulation efficiencies were 84.89 ± 1.94% and 69.20 ± 1.79%. The microcapsules obtained from vanilla oleoresin had high vanillin concentration and the presence of other volatile compounds and essential fatty acids. All this improves the aroma and flavor of the product, increasing its consumption and application in various food matrices.

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Section: Resultssupporting

confidence: 87%

Section: Resultssupporting

confidence: 81%

Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Microencapsulation of Vanilla Oleoresin (V. planifolia Andrews) by Complex Coacervation and Spray Drying: Physicochemical and Microstructural Characterization

Hernández-Fernández

García-Pinilla

Ocampo-Salinas

et al. 2020

Foods

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Chitosan coated alginate beads as probiotic delivery system for New Zealand black footed abalone (Haliotis iris)

Dezfooli

Bonnot

Gutierrez‐Maddox

et al. 2022

J of Applied Polymer Sci

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The potential benefits of probiotics for growth of black‐footed abalone (Haliotis iris) have been highlighted in previous studies. However, traditional methods of probiotic administration in aquaculture are inefficient due to environmental contamination and loss of bacterial viability. This study investigates a new delivery system for delivery of probiotics to H. iris. An extrusion technique coupled with ionotropic gelation was utilized to produce chitosan coated alginate beads (CCALG). Concentration of alginate, chitosan, and coating time were optimized to obtain beads with a desired morphology, stability, sinking time, and release profile. The results showed that increasing alginate concentration up to 1.5% w/w can improve the morphological characteristics of the beads while reducing the sinking time in seawater. Chitosan coating improved the stability of beads and reduced the release of the encapsulated probiotics in seawater. A higher probiotic load was found in the digestive tract of animals fed with CCALG beads (1.3×1080.25emCFUtrue) compared to the control group (6×1030.25emCFUtrue). High palatability and stability of CCALG beads in seawater combined with controlled release of viable probiotics show that encapsulation of probiotics in CCALG beads is an efficient method for delivery of probiotics in aquaculture.

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Polyelectrolyte Complexes Between Chitosan and Quince Seed Gum: A Rheological, Structural, and Multiple Dye Adsorption Study

et al. 2022

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Complexation of chitosan with gum Arabic, sodium alginate and κ-carrageenan: Effects of pH, polymer ratio and salt concentration

Cited by 46 publications

References 70 publications

Microencapsulation of Vanilla Oleoresin (V. planifolia Andrews) by Complex Coacervation and Spray Drying: Physicochemical and Microstructural Characterization

Microencapsulation of Vanilla Oleoresin (V. planifolia Andrews) by Complex Coacervation and Spray Drying: Physicochemical and Microstructural Characterization

Chitosan coated alginate beads as probiotic delivery system for New Zealand black footed abalone (Haliotis iris)

Polyelectrolyte Complexes Between Chitosan and Quince Seed Gum: A Rheological, Structural, and Multiple Dye Adsorption Study

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