Modification of chitosan using hydrogen peroxide and ascorbic acid and its physicochemical properties including water solubility, oil entrapment and in vitro lipase activity
Summary Chitosan was modified using H2O2 and ascorbic acid with different incubation temperatures (4–40 °C). The properties of modified chitosan, including its oil entrapment ability, water solubility and the lipase‐resistant activities, using in vitro intestine model system were determined. Nuclear...
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| Veröffentlicht in: | International journal of food science & technology 2019-06, Vol.54 (6), p.2300-2308 |
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| container_title | International journal of food science & technology |
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| creator | Hong, Seungmi Choi, HyungSeok Jo, SeungBin Kim, Mi‐Ja Lee, Suyong Ahn, Sangdoo Lee, JaeHwan |
| description | Summary
Chitosan was modified using H2O2 and ascorbic acid with different incubation temperatures (4–40 °C). The properties of modified chitosan, including its oil entrapment ability, water solubility and the lipase‐resistant activities, using in vitro intestine model system were determined. Nuclear magnetic resonance analysis showed that ascorbic acid was bound to modified chitosan. All of the modified chitosan from 4 to 40 °C demonstrated improved water solubility (even in pH 7) compared to non‐modified chitosan, which was only soluble at pH 4. Modified chitosan from 4 °C exhibited 27.40% of oil entrapment ability which was approximately four times higher than 6.87% of non‐modified chitosan. Modified chitosan from 4 and 40 °C had increased resistance against lipase activity compared to other biopolymers, including beeswax, carnauba wax and non‐modified chitosan. Modified chitosan could be used as a new food ingredient due to their high water solubility, oil‐entrapping ability and resisting lipase activity.
Structural modification of chitosan from a method of H2O2 and ascorbic acid reaction were confirmed by FT‐IR and NMR analyses. Modified chitosan had high water solubility in pH 7 solution, oil entrapment ability, and high resistance against lipase activity. |
| doi_str_mv | 10.1111/ijfs.14146 |
| format | Article |
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Chitosan was modified using H2O2 and ascorbic acid with different incubation temperatures (4–40 °C). The properties of modified chitosan, including its oil entrapment ability, water solubility and the lipase‐resistant activities, using in vitro intestine model system were determined. Nuclear magnetic resonance analysis showed that ascorbic acid was bound to modified chitosan. All of the modified chitosan from 4 to 40 °C demonstrated improved water solubility (even in pH 7) compared to non‐modified chitosan, which was only soluble at pH 4. Modified chitosan from 4 °C exhibited 27.40% of oil entrapment ability which was approximately four times higher than 6.87% of non‐modified chitosan. Modified chitosan from 4 and 40 °C had increased resistance against lipase activity compared to other biopolymers, including beeswax, carnauba wax and non‐modified chitosan. Modified chitosan could be used as a new food ingredient due to their high water solubility, oil‐entrapping ability and resisting lipase activity.
Structural modification of chitosan from a method of H2O2 and ascorbic acid reaction were confirmed by FT‐IR and NMR analyses. Modified chitosan had high water solubility in pH 7 solution, oil entrapment ability, and high resistance against lipase activity.</description><identifier>ISSN: 0950-5423</identifier><identifier>EISSN: 1365-2621</identifier><identifier>DOI: 10.1111/ijfs.14146</identifier><language>eng</language><publisher>Oxford: Wiley Subscription Services, Inc</publisher><subject>Ascorbic acid ; Beeswax ; Biopolymers ; Chitosan ; Edible oils ; Entrapment ; Hydrogen peroxide ; Hydrogen storage ; Intestine ; Lipase ; lipid digestibility ; modification ; NMR ; Nuclear magnetic resonance ; pH effects ; Physicochemical properties ; physicochemical property ; Solubility ; Vitamin C</subject><ispartof>International journal of food science & technology, 2019-06, Vol.54 (6), p.2300-2308</ispartof><rights>2019 Institute of Food Science and Technology</rights><rights>International Journal of Food Science and Technology © 2019 Institute of Food Science and Technology</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c3386-d288dc593d3eb735b3424b127e571e4ccfa1653c328203e13f489271284eaa123</citedby><cites>FETCH-LOGICAL-c3386-d288dc593d3eb735b3424b127e571e4ccfa1653c328203e13f489271284eaa123</cites><orcidid>0000-0003-0118-6233</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fijfs.14146$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fijfs.14146$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,776,780,1411,27901,27902,45550,45551</link.rule.ids></links><search><creatorcontrib>Hong, Seungmi</creatorcontrib><creatorcontrib>Choi, HyungSeok</creatorcontrib><creatorcontrib>Jo, SeungBin</creatorcontrib><creatorcontrib>Kim, Mi‐Ja</creatorcontrib><creatorcontrib>Lee, Suyong</creatorcontrib><creatorcontrib>Ahn, Sangdoo</creatorcontrib><creatorcontrib>Lee, JaeHwan</creatorcontrib><title>Modification of chitosan using hydrogen peroxide and ascorbic acid and its physicochemical properties including water solubility, oil entrapment and in vitro lipase activity</title><title>International journal of food science & technology</title><description>Summary
Chitosan was modified using H2O2 and ascorbic acid with different incubation temperatures (4–40 °C). The properties of modified chitosan, including its oil entrapment ability, water solubility and the lipase‐resistant activities, using in vitro intestine model system were determined. Nuclear magnetic resonance analysis showed that ascorbic acid was bound to modified chitosan. All of the modified chitosan from 4 to 40 °C demonstrated improved water solubility (even in pH 7) compared to non‐modified chitosan, which was only soluble at pH 4. Modified chitosan from 4 °C exhibited 27.40% of oil entrapment ability which was approximately four times higher than 6.87% of non‐modified chitosan. Modified chitosan from 4 and 40 °C had increased resistance against lipase activity compared to other biopolymers, including beeswax, carnauba wax and non‐modified chitosan. Modified chitosan could be used as a new food ingredient due to their high water solubility, oil‐entrapping ability and resisting lipase activity.
Structural modification of chitosan from a method of H2O2 and ascorbic acid reaction were confirmed by FT‐IR and NMR analyses. Modified chitosan had high water solubility in pH 7 solution, oil entrapment ability, and high resistance against lipase activity.</description><subject>Ascorbic acid</subject><subject>Beeswax</subject><subject>Biopolymers</subject><subject>Chitosan</subject><subject>Edible oils</subject><subject>Entrapment</subject><subject>Hydrogen peroxide</subject><subject>Hydrogen storage</subject><subject>Intestine</subject><subject>Lipase</subject><subject>lipid digestibility</subject><subject>modification</subject><subject>NMR</subject><subject>Nuclear magnetic resonance</subject><subject>pH effects</subject><subject>Physicochemical properties</subject><subject>physicochemical property</subject><subject>Solubility</subject><subject>Vitamin C</subject><issn>0950-5423</issn><issn>1365-2621</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2019</creationdate><recordtype>article</recordtype><recordid>eNp9kUlOxDAQRS0EEs2w4QSW2CECnjL0EiFGgVgA68ixHbpaaTvYDpDbcAIOwclwE9bUpqSvV_-r9BE6oOSEpjmFZRtOqKCi2EAzyos8YwWjm2hG5jnJcsH4NtoJYUkIYbwUM_R17zS0oGQEZ7FrsVpAdEFaPASwL3gxau9ejMW98e4DtMHSaiyDcr4BhaUC_atADLhfjAGUUwuzSoYd7r1LVxFMwGBVN-i14buMxuPguqGBDuJ4jB102NjoZb9Ka3Kz359vEL3DHfQypFAVIQnjHtpqZRfM_t_eRc-XF0_n19ndw9XN-dldpjivikyzqtIqn3PNTVPyvOGCiYay0uQlNUKpVtIi54qzihFuKG9FNWclZZUwUlLGd9Hh5Jt-eB1MiPXSDd6myJoxTgURnJaJOpoo5V0I3rR172El_VhTUq_7qNd91L99JJhO8Dt0ZvyHrG9uLx-nmx_O8ZJc</recordid><startdate>201906</startdate><enddate>201906</enddate><creator>Hong, Seungmi</creator><creator>Choi, HyungSeok</creator><creator>Jo, SeungBin</creator><creator>Kim, Mi‐Ja</creator><creator>Lee, Suyong</creator><creator>Ahn, Sangdoo</creator><creator>Lee, JaeHwan</creator><general>Wiley Subscription Services, Inc</general><scope>AAYXX</scope><scope>CITATION</scope><scope>7QF</scope><scope>7QO</scope><scope>7QQ</scope><scope>7QR</scope><scope>7SC</scope><scope>7SE</scope><scope>7SP</scope><scope>7SR</scope><scope>7ST</scope><scope>7T7</scope><scope>7TA</scope><scope>7TB</scope><scope>7U5</scope><scope>8BQ</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>H8D</scope><scope>H8G</scope><scope>JG9</scope><scope>JQ2</scope><scope>KR7</scope><scope>L7M</scope><scope>L~C</scope><scope>L~D</scope><scope>P64</scope><scope>SOI</scope><orcidid>https://orcid.org/0000-0003-0118-6233</orcidid></search><sort><creationdate>201906</creationdate><title>Modification of chitosan using hydrogen peroxide and ascorbic acid and its physicochemical properties including water solubility, oil entrapment and in vitro lipase activity</title><author>Hong, Seungmi ; Choi, HyungSeok ; Jo, SeungBin ; Kim, Mi‐Ja ; Lee, Suyong ; Ahn, Sangdoo ; Lee, JaeHwan</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3386-d288dc593d3eb735b3424b127e571e4ccfa1653c328203e13f489271284eaa123</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2019</creationdate><topic>Ascorbic acid</topic><topic>Beeswax</topic><topic>Biopolymers</topic><topic>Chitosan</topic><topic>Edible oils</topic><topic>Entrapment</topic><topic>Hydrogen peroxide</topic><topic>Hydrogen storage</topic><topic>Intestine</topic><topic>Lipase</topic><topic>lipid digestibility</topic><topic>modification</topic><topic>NMR</topic><topic>Nuclear magnetic resonance</topic><topic>pH effects</topic><topic>Physicochemical properties</topic><topic>physicochemical property</topic><topic>Solubility</topic><topic>Vitamin C</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Hong, Seungmi</creatorcontrib><creatorcontrib>Choi, HyungSeok</creatorcontrib><creatorcontrib>Jo, SeungBin</creatorcontrib><creatorcontrib>Kim, Mi‐Ja</creatorcontrib><creatorcontrib>Lee, Suyong</creatorcontrib><creatorcontrib>Ahn, Sangdoo</creatorcontrib><creatorcontrib>Lee, JaeHwan</creatorcontrib><collection>CrossRef</collection><collection>Aluminium Industry Abstracts</collection><collection>Biotechnology Research Abstracts</collection><collection>Ceramic Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Computer and Information Systems Abstracts</collection><collection>Corrosion Abstracts</collection><collection>Electronics & Communications Abstracts</collection><collection>Engineered Materials Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Materials Business File</collection><collection>Mechanical & Transportation Engineering Abstracts</collection><collection>Solid State and Superconductivity Abstracts</collection><collection>METADEX</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Aerospace Database</collection><collection>Copper Technical Reference Library</collection><collection>Materials Research Database</collection><collection>ProQuest Computer Science Collection</collection><collection>Civil Engineering Abstracts</collection><collection>Advanced Technologies Database with Aerospace</collection><collection>Computer and Information Systems Abstracts Academic</collection><collection>Computer and Information Systems Abstracts Professional</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Environment Abstracts</collection><jtitle>International journal of food science & technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Hong, Seungmi</au><au>Choi, HyungSeok</au><au>Jo, SeungBin</au><au>Kim, Mi‐Ja</au><au>Lee, Suyong</au><au>Ahn, Sangdoo</au><au>Lee, JaeHwan</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Modification of chitosan using hydrogen peroxide and ascorbic acid and its physicochemical properties including water solubility, oil entrapment and in vitro lipase activity</atitle><jtitle>International journal of food science & technology</jtitle><date>2019-06</date><risdate>2019</risdate><volume>54</volume><issue>6</issue><spage>2300</spage><epage>2308</epage><pages>2300-2308</pages><issn>0950-5423</issn><eissn>1365-2621</eissn><abstract>Summary
Chitosan was modified using H2O2 and ascorbic acid with different incubation temperatures (4–40 °C). The properties of modified chitosan, including its oil entrapment ability, water solubility and the lipase‐resistant activities, using in vitro intestine model system were determined. Nuclear magnetic resonance analysis showed that ascorbic acid was bound to modified chitosan. All of the modified chitosan from 4 to 40 °C demonstrated improved water solubility (even in pH 7) compared to non‐modified chitosan, which was only soluble at pH 4. Modified chitosan from 4 °C exhibited 27.40% of oil entrapment ability which was approximately four times higher than 6.87% of non‐modified chitosan. Modified chitosan from 4 and 40 °C had increased resistance against lipase activity compared to other biopolymers, including beeswax, carnauba wax and non‐modified chitosan. Modified chitosan could be used as a new food ingredient due to their high water solubility, oil‐entrapping ability and resisting lipase activity.
Structural modification of chitosan from a method of H2O2 and ascorbic acid reaction were confirmed by FT‐IR and NMR analyses. Modified chitosan had high water solubility in pH 7 solution, oil entrapment ability, and high resistance against lipase activity.</abstract><cop>Oxford</cop><pub>Wiley Subscription Services, Inc</pub><doi>10.1111/ijfs.14146</doi><tpages>9</tpages><orcidid>https://orcid.org/0000-0003-0118-6233</orcidid></addata></record> |
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| ispartof | International journal of food science & technology, 2019-06, Vol.54 (6), p.2300-2308 |
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| source | Oxford Journals Open Access Collection; Wiley Online Library Journals Frontfile Complete |
| subjects | Ascorbic acid Beeswax Biopolymers Chitosan Edible oils Entrapment Hydrogen peroxide Hydrogen storage Intestine Lipase lipid digestibility modification NMR Nuclear magnetic resonance pH effects Physicochemical properties physicochemical property Solubility Vitamin C |
| title | Modification of chitosan using hydrogen peroxide and ascorbic acid and its physicochemical properties including water solubility, oil entrapment and in vitro lipase activity |
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