Structural, viscoelastic, and emulsifying properties of shrimp chitin nanowhisker dispersions as a function of acidic pHs

Ultrastructural, hydrodynamic, rheological, and emulsifying properties of chitin nanowhisker dispersions from commercial (C) and laboratory (L) origin were analyzed at pHs 2–3.5. Nanowhiskers were rod-like shaped and their hydrodynamic properties changed in range: particle size: 90–560 nm; ζ potential: 26–42 mV; polydispersity 0.175–0.850. Flow curves indicated a shear-thinning behavior for both samples. At pH 2 dispersions were more consistent than at pH 3.5, but in both cases L showed higher consistency than C. Both C and L exhibited a non-stationary (thixotropic) flow at pH ≥ 2.5. The coexistence of two shear-induced domains was found in the oscillatory tests. The emulsifying ability of both C and L samples at a low (0.5%) concentration was dependent on pH. So, at pH 2, the L sample showed a greater emulsifying ability (98%) and emulsion stability (92-90%) than the C sample (emulsion stability ≈74%).

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Bibliographic Details
Main Authors: Gómez Estaca, Joaquín, Tovar, C. A., Montero García, Pilar, Gómez Guillén, M. C.
Other Authors: Ministerio de Ciencia, Innovación y Universidades (España)
Format: artículo biblioteca
Language:English
Published: Elsevier 2023
Subjects:Chitin nanowhiskers, Food ingredient, Rheology, Pickering emulsion,
Online Access:http://hdl.handle.net/10261/334655
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spelling dig-ictan-es-10261-3346552023-09-07T06:59:44Z Structural, viscoelastic, and emulsifying properties of shrimp chitin nanowhisker dispersions as a function of acidic pHs Gómez Estaca, Joaquín Tovar, C. A. Montero García, Pilar Gómez Guillén, M. C. Ministerio de Ciencia, Innovación y Universidades (España) Agencia Estatal de Investigación (España) European Commission Consejo Superior de Investigaciones Científicas (España) Chitin nanowhiskers Food ingredient Rheology Pickering emulsion Ultrastructural, hydrodynamic, rheological, and emulsifying properties of chitin nanowhisker dispersions from commercial (C) and laboratory (L) origin were analyzed at pHs 2–3.5. Nanowhiskers were rod-like shaped and their hydrodynamic properties changed in range: particle size: 90–560 nm; ζ potential: 26–42 mV; polydispersity 0.175–0.850. Flow curves indicated a shear-thinning behavior for both samples. At pH 2 dispersions were more consistent than at pH 3.5, but in both cases L showed higher consistency than C. Both C and L exhibited a non-stationary (thixotropic) flow at pH ≥ 2.5. The coexistence of two shear-induced domains was found in the oscillatory tests. The emulsifying ability of both C and L samples at a low (0.5%) concentration was dependent on pH. So, at pH 2, the L sample showed a greater emulsifying ability (98%) and emulsion stability (92-90%) than the C sample (emulsion stability ≈74%). This work was supported by the following projects: NANOALIVAL AGL2017-84161 funded by MCIN/AEI/10.13039/501100011033/and FEDER “Una manera de hacer Europa”; NANOBIOPACK PID2019-108361RB-I0 funded by MCIN/AEI/10.13039/501100011033; and project 202070E218 financed by CSIC, Spain. Peer reviewed 2023-09-07T06:59:44Z 2023-09-07T06:59:44Z 2023 artículo Journal of Food Engineering 351: 111519 (2023) 0260-8774 http://hdl.handle.net/10261/334655 10.1016/j.jfoodeng.2023.111519 en #PLACEHOLDER_PARENT_METADATA_VALUE# #PLACEHOLDER_PARENT_METADATA_VALUE# info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/AGL2017-84161-C2-1-R/ES/DISEÑO DE SISTEMAS NANOPARTICULADOS A PARTIR DE RESIDUOS MARINOS Y RECURSOS VEGETALES ALTERNATIVOS PARA EL DESARROLLO DE ALIMENTOS DIRIGIDOS A LA PREVENCION DE ENFERMEDADES/ info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/PID2019-108361RB-I00/ES/UTILIZACION DE NANOESTRUCTURAS OBTENIDAS A PARTIR DE DESECHOS COMO ESTRATEGIA DE MEJORA DE MATRICES BIOPOLIMERICAS APLICADAS AL ENVASADO ACTIVO Y BIODEGRADABLE DE MIOSISTEMAS/ Publisher's version The underlying dataset has been published as supplementary material of the article in the publisher platform at DOI 10.1016/j.jfoodeng.2023.111519 https://doi.org/10.1016/j.jfoodeng.2023.111519 Sí open application/pdf Elsevier
institution ICTAN ES
collection DSpace
country España
countrycode ES
component Bibliográfico
access En linea
databasecode dig-ictan-es
tag biblioteca
region Europa del Sur
libraryname Biblioteca del ICTAN España
language English
topic Chitin nanowhiskers
Food ingredient
Rheology
Pickering emulsion
Chitin nanowhiskers
Food ingredient
Rheology
Pickering emulsion
spellingShingle Chitin nanowhiskers
Food ingredient
Rheology
Pickering emulsion
Chitin nanowhiskers
Food ingredient
Rheology
Pickering emulsion
Gómez Estaca, Joaquín
Tovar, C. A.
Montero García, Pilar
Gómez Guillén, M. C.
Structural, viscoelastic, and emulsifying properties of shrimp chitin nanowhisker dispersions as a function of acidic pHs
description Ultrastructural, hydrodynamic, rheological, and emulsifying properties of chitin nanowhisker dispersions from commercial (C) and laboratory (L) origin were analyzed at pHs 2–3.5. Nanowhiskers were rod-like shaped and their hydrodynamic properties changed in range: particle size: 90–560 nm; ζ potential: 26–42 mV; polydispersity 0.175–0.850. Flow curves indicated a shear-thinning behavior for both samples. At pH 2 dispersions were more consistent than at pH 3.5, but in both cases L showed higher consistency than C. Both C and L exhibited a non-stationary (thixotropic) flow at pH ≥ 2.5. The coexistence of two shear-induced domains was found in the oscillatory tests. The emulsifying ability of both C and L samples at a low (0.5%) concentration was dependent on pH. So, at pH 2, the L sample showed a greater emulsifying ability (98%) and emulsion stability (92-90%) than the C sample (emulsion stability ≈74%).
author2 Ministerio de Ciencia, Innovación y Universidades (España)
author_facet Ministerio de Ciencia, Innovación y Universidades (España)
Gómez Estaca, Joaquín
Tovar, C. A.
Montero García, Pilar
Gómez Guillén, M. C.
format artículo
topic_facet Chitin nanowhiskers
Food ingredient
Rheology
Pickering emulsion
author Gómez Estaca, Joaquín
Tovar, C. A.
Montero García, Pilar
Gómez Guillén, M. C.
author_sort Gómez Estaca, Joaquín
title Structural, viscoelastic, and emulsifying properties of shrimp chitin nanowhisker dispersions as a function of acidic pHs
title_short Structural, viscoelastic, and emulsifying properties of shrimp chitin nanowhisker dispersions as a function of acidic pHs
title_full Structural, viscoelastic, and emulsifying properties of shrimp chitin nanowhisker dispersions as a function of acidic pHs
title_fullStr Structural, viscoelastic, and emulsifying properties of shrimp chitin nanowhisker dispersions as a function of acidic pHs
title_full_unstemmed Structural, viscoelastic, and emulsifying properties of shrimp chitin nanowhisker dispersions as a function of acidic pHs
title_sort structural, viscoelastic, and emulsifying properties of shrimp chitin nanowhisker dispersions as a function of acidic phs
publisher Elsevier
publishDate 2023
url http://hdl.handle.net/10261/334655
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