Journal
FOOD CHEMISTRY
Volume 346, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2020.128762
Keywords
Chitin particles; Tannic acid; Pickering emulsions; Interfacial tension; Zeta potential; Viscosity
Funding
- National Natural Science Foundation of China [31801588]
- National Key Research and Development Program of China [2018YFD0401200]
- Key Research Development and Promotion Special Project of Henan Province [192102110107]
- Foundation for Young Key Teachers of Zhengzhou University of Light Industry [201711]
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The physical and oxidative stability of CP-TA complex stabilized emulsion was gradually enhanced with increasing TA content, attributed to decreased interfacial tension, zeta potential, increased viscosity, and antioxidant activity of TA. XRD and FTIR results showed enhanced interaction between CP and TA with increased TA content, resulting in larger clusters shown in AFM results.
In this work, the stability of CP-TA complex stabilized emulsion was first characterized. It was found that the peak thickness, Turbiscan Stability Index (TSI) and droplet size of CP-TA complex stabilized emulsion gradually decreased with increasing content of TA, indicating the gradually enhanced physical stability of emulsion, which was attributed to the gradually decreased interfacial tension, zeta potential and increased viscosity of CP-TA complex. Moreover, the oxidative stability of CP-TA complex stabilized emulsion gradually enhanced with increasing of TA content due to the antioxidant activity of TA. XRD and FTIR results suggested that the interaction between CP and TA gradually enhanced with increasing content of TA in CP-TA complex, leading to the formation of larger CP-TA clusters shown in AFM results. In conclusion, the presence of tannic acid (TA) enhanced the physical and oxidative stability of chitin particles-tannic acid (CP-TA) complex stabilized oil in water emulsion.
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