The effect of chitosan nanoparticles on the rheo-viscoelastic properties and lipid digestibility of oil/vinegar mixtures (vinaigrettes)
The role of chitosan nanoparticles on the rheological behaviour, antioxidant properties and lipid digestibility of vinaigrettes was investigated in comparison with a protonated chitosan polymer. Nanoparticles were produced using different concentrations of tripolyphosphate (TPP) and acetic acid. The lower ionic concentrations were used to encapsulate a fish protein hydrolysate. Rotatory tests produced shear-thinning behaviour in the different nanoparticle suspensions. The vinaigrettes with addition of both chitosan and nanoparticles exhibited a stationary shear-thinning flow with viscoelastic characteristics of weak gels. The presence of chitosan nanoparticles in the emulsified oil phase produced a three-dimensional network with higher energy stability in the case of hydrolysate-loaded nanoparticles. Both chitosan and chitosan nanoparticles increased the radical scavenging capacity of vinaigrettes, but not the ferric ion reducing power. Addition of empty or hydrolysate-loaded nanoparticles reduced lipid digestion in vinaigrettes to a greater extent than chitosan (≈45% with nanoparticles; 33% with chitosan).
| Main Authors: | , , , , |
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| Other Authors: | |
| Format: | artículo biblioteca |
| Language: | English |
| Published: |
Elsevier
2022
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| Subjects: | Chitosan nanoparticles, Antioxidant activity, Rheological properties, Lipid digestion, Vinaigrettes, |
| Online Access: | http://hdl.handle.net/10261/285576 http://dx.doi.org/10.13039/501100000780 http://dx.doi.org/10.13039/501100011033 http://dx.doi.org/10.13039/501100003339 http://dx.doi.org/10.13039/501100002322 |
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| Summary: | The role of chitosan nanoparticles on the rheological behaviour, antioxidant properties and lipid digestibility of vinaigrettes was investigated in comparison with a protonated chitosan polymer. Nanoparticles were produced using different concentrations of tripolyphosphate (TPP) and acetic acid. The lower ionic concentrations were used to encapsulate a fish protein hydrolysate. Rotatory tests produced shear-thinning behaviour in the different nanoparticle suspensions. The vinaigrettes with addition of both chitosan and nanoparticles exhibited a stationary shear-thinning flow with viscoelastic characteristics of weak gels. The presence of chitosan nanoparticles in the emulsified oil phase produced a three-dimensional network with higher energy stability in the case of hydrolysate-loaded nanoparticles. Both chitosan and chitosan nanoparticles increased the radical scavenging capacity of vinaigrettes, but not the ferric ion reducing power. Addition of empty or hydrolysate-loaded nanoparticles reduced lipid digestion in vinaigrettes to a greater extent than chitosan (≈45% with nanoparticles; 33% with chitosan). |
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