Investigating the effect of nanoparticle concentration and oil content on the physical stability of Pickering emulsion stabilized by chitosan nanoparticles

Document Type : Research Article

Authors

1 Department of Food Materials and Process Design Engineering, Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.

2 Food Process Engineering Gorgan University of Agricultural Sciences & Natural Resources, Iran

3 3- Professor, Department of Food Materials and Process Design Engineering, Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.

4 Associate Professor, Department of Nanomedicine, Faculty of Pharmacy, University of Strasbourg, Strasbourg, France

Abstract

Recently, the preparation of Pickering emulsion has attracted particular attention due to its wide range of applications in various industries, including the food and pharmaceutical industries. The present study aimed to prepare a Pickering emulsion stabilized with Chitosan nanoparticles (CSNPs) and investigate the effect of nanoparticle concentration and oil content on physical stability. First, the nanoparticles were prepared by the ionic gelation technique. Then, morphology, particle size distribution, wettability, Fourier-transform infrared (FTIR) spectra of nanoparticles were determined. FSEM results revealed that the nanoparticles are predominantly spherical, with an average size of 69 ±1nm. Also, the results of the FTIR spectrum analysis and wettability confirmed the formation of nanoparticles. In the second stage, emulsions were prepared at different concentrations of CSNPs (0.45, 0.6, and 0.75% w/v) and the ratio of oil to the aqueous phase (10, 20, and 30%). The results revealed that nanoparticle concentration and oil content had a significant effect on emulsion physical stability. In a fixed oil volume fraction, physical stability increases with the increase of nanoparticles' concentration. In contrast, the oil content showed different effects on the properties of emulsions prepared with different concentrations of nanoparticles.

Graphical Abstract

Investigating the effect of nanoparticle concentration and oil content on the physical stability of Pickering emulsion stabilized by chitosan nanoparticles

Highlights

  • The effect of nanoparticle concentration and oil content on the physical stability of the emulsion was investigated.
  • Emulsion droplet size, covalence and creaming index decreased significantly with increasing nanoparticle concentration.

The oil content showed different effects on the properties of emulsions prepared with different concentrations of nanoparticles

Keywords

Main Subjects

References

 
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Innovative Food Technologies
Volume 9, Issue 2
March 2022
Pages 167-179

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History

  • Receive Date: 04 September 2021
  • Revise Date: 10 October 2021
  • Accept Date: 28 December 2021

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