Influence of chitosan on stability and lipase digestibility of lecithin-stabilized tuna oil-in-water emulsions

Klinkesorn, Utai; McClements, David Julian

doi:10.1016/j.foodchem.2008.11.012

Cited by 100 publications

(53 citation statements)

References 30 publications

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“…In many multilayer emulsion systems, chitosan is the polymer of choice for interaction with anionic surfactants (primary layer) such as sodium dodecyl sulphate (SDS) [75,76], sodium stearoyl lactylate (SSL) [81], lecithin [72,73,78,79,82], and CITREM (citric acid ester of mono-and diglycerides) [71]. Chitosan interacts strongly through electrostatic interaction forming stable chitosan-surfactant interfacial membranes and emulsion droplets of net positive charge below the pKa of the chitosan amino group [68].…”

Section: Chitosan In Multilayer Emulsionsmentioning

confidence: 99%

Chitosan: Gels and Interfacial Properties

et al. 2015

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Abstract:Chitosan is a unique biopolymer in the respect that it is abundant, cationic, low-toxic, non-immunogenic and biodegradable. The relative occurrence of the two monomeric building units (N-acetyl-glucosamine and D-glucosamine) is crucial to whether chitosan is predominantly an ampholyte or predominantly a polyelectrolyte at acidic pH-values. The chemical composition is not only crucial to its surface activity properties, but also to whether and why chitosan can undergo a sol-gel transition. This review gives an overview of chitosan hydrogels and their biomedical applications, e.g., in tissue engineering and drug delivery, as well as the chitosan's surface activity and its role in emulsion formation, stabilization and destabilization. Previously unpublished original data where chitosan acts as an emulsifier and flocculant are presented and discussed, showing that highly-acetylated chitosans can act both as an emulsifier and as a flocculant.

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Section: Chitosan In Multilayer Emulsionsmentioning

confidence: 99%

Chitosan: Gels and Interfacial Properties

et al. 2015

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“…44 A few drops of 0.1% phenolphthalein solution were added into 5 ml emulsion samples and the mixture was titrated with 0.01 N NaOH. Standards containing 0-1,000 µmol stearic acid were prepared and a standard curve was plotted.…”

Section: Free Fatty Acid Measurementmentioning

confidence: 99%

“…44 The digested emulsions were transferred to plastic microtubes and centrifuged at 14,000 rpm for 15 min. One milliliter of supernatant was transferred to a glass test tube (16× 150 mm) and 2 ml of 6 N HCl was added.…”

Section: Glucosamine Measurementmentioning

confidence: 99%

Impact of Lipase, Bile Salts, and Polysaccharides on Properties and Digestibility of Tuna Oil Multilayer Emulsions Stabilized by Lecithin–Chitosan

Klinkesorn

McClements

2010

Food Biophysics

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The influence of lipase, bile salts, and polysaccharides (pectin and maltodextrin) on the properties and digestibility of lecithin/chitosan-stabilized tuna oil-in-water multilayer emulsions were studied when they were subjected to an in vitro digestion model. All emulsions became unstable to creaming after passing through the digestion model, as deduced from the formation of large visible brown clumps on the top of the emulsions. The release of free fatty acids and glucosamine from the emulsions suggested that lecithin/chitosan-coated droplets were degraded by lipase under simulated gastrointestinal conditions. The amount of free fatty acids released per unit amount of emulsion was higher when bile salt was included in the digestion model or anionic polysaccharide (pectin) was present in the emulsions. These results have important implications for the utilization of multilayered emulsions for the encapsulation, protection, and delivery of n-3 fatty acids and other bioactive lipids.

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“…lecithins, fatty acid salts, diacetyl tartaric acid esters of mono-and diglycerydes, sodium stearoyl lactylates, and citric acid esters of mono-and diglycerydes (Table 1). Lecithin is a zwitterionic emulsifier, however in emulsified systems (acid environment) it forms negatively-charged layers on the oil droplets Klinkesorn & McClements, 2009]. In some experiments, sodium dodecyl sulfate (SDS) with relatively high hydrophilic-lipophilic balance (HLB = 40) has also been used as a model anionic surfactant.…”

Section: Characteristics Of Multilayered Membrane Componentsmentioning

confidence: 99%

“…Beer's law is obeyed) [Vlachos et al, 2006]. The CLSM microscopy and fluorescence spectroscopy can be used to study permeability of multilayer microcapsules [Guzey & McClements, 2006;Klinkesorn & McClements, 2009].…”

Section: Major Lipophilic Bioactive Food Components Propertiesmentioning

confidence: 99%

Multilayer Oil-in-Water Emulsions: Formation, Characteristics and Application as the Carriers for Lipophilic Bioactive Food Components – a Review

Bortnowska¹

2015

Pol. J. Food Nutr. Sci.

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Influence of chitosan on stability and lipase digestibility of lecithin-stabilized tuna oil-in-water emulsions

Cited by 100 publications

References 30 publications

Chitosan: Gels and Interfacial Properties

Chitosan: Gels and Interfacial Properties

Impact of Lipase, Bile Salts, and Polysaccharides on Properties and Digestibility of Tuna Oil Multilayer Emulsions Stabilized by Lecithin–Chitosan

Multilayer Oil-in-Water Emulsions: Formation, Characteristics and Application as the Carriers for Lipophilic Bioactive Food Components – a Review

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