Surface behavior and bulk properties of aqueous chitosan and type-B gelatin solutions for effective emulsion formulation
•Chitosan-type B Gelatin coacervation occurs through electrostatic interaction.•The coacervate formation was influenced by pH and concentration ratios of CH and GB.•Chitosan (CH) was found more surface active than type-B gelatin (GB).•CH and CH-GB blend were found more efficient to stabilize emulsio...
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| Veröffentlicht in: | Carbohydrate polymers 2017-10, Vol.173, p.202-214 |
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| creator | Roy, Jagadish Chandra Salaün, Fabien Giraud, Stéphane Ferri, Ada Guan, Jinping |
| description | •Chitosan-type B Gelatin coacervation occurs through electrostatic interaction.•The coacervate formation was influenced by pH and concentration ratios of CH and GB.•Chitosan (CH) was found more surface active than type-B gelatin (GB).•CH and CH-GB blend were found more efficient to stabilize emulsion than GB.
The behavior of aqueous chitosan (CH), type-B gelatin (GB) and CH-GB coacervate was studied on oil-in-water emulsion formulation at various pH and concentration ratio. The coacervate was formed by phase separation at ratios CH:GB, 1:10 to 1:1 with total biopolymer concentrations of 0.55%-1.0% (w/v) at pH 4.0-5.5. Soluble complexes were formed below pH 5.0 and coacervate formation was confirmed at pH 5.0 and above by zeta potential and UV-spectroscopy measurements. The coacervate formation was found maximum at the CH-GB ratios of 1:10 and 1:5 at pH 5.5. Formulated emulsions (>10μm droplets) using 1% (w/v) chitosan and GB were found stable (+52.5mv and creaming index 86%) and unstable respectively. Emulsion stabilized by mixed CH:GB 1:5 (3%w/v) had no creaming effect. The instability was attributed to the lower surface activity (K=5.0Lg−1) of pure GB compared to CH (K=14.3Lg−1). The formulation and methods can successfully tune the stability of the emulsions. |
| doi_str_mv | 10.1016/j.carbpol.2017.06.001 |
| format | Article |
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The behavior of aqueous chitosan (CH), type-B gelatin (GB) and CH-GB coacervate was studied on oil-in-water emulsion formulation at various pH and concentration ratio. The coacervate was formed by phase separation at ratios CH:GB, 1:10 to 1:1 with total biopolymer concentrations of 0.55%-1.0% (w/v) at pH 4.0-5.5. Soluble complexes were formed below pH 5.0 and coacervate formation was confirmed at pH 5.0 and above by zeta potential and UV-spectroscopy measurements. The coacervate formation was found maximum at the CH-GB ratios of 1:10 and 1:5 at pH 5.5. Formulated emulsions (>10μm droplets) using 1% (w/v) chitosan and GB were found stable (+52.5mv and creaming index 86%) and unstable respectively. Emulsion stabilized by mixed CH:GB 1:5 (3%w/v) had no creaming effect. The instability was attributed to the lower surface activity (K=5.0Lg−1) of pure GB compared to CH (K=14.3Lg−1). The formulation and methods can successfully tune the stability of the emulsions.</description><identifier>ISSN: 0144-8617</identifier><identifier>EISSN: 1879-1344</identifier><identifier>DOI: 10.1016/j.carbpol.2017.06.001</identifier><identifier>PMID: 28732859</identifier><language>eng</language><publisher>England: Elsevier Ltd</publisher><subject>Chitosan ; Coacervate ; O/W emulsion ; Turbidity ; Type-B gelatin ; Zeta potential</subject><ispartof>Carbohydrate polymers, 2017-10, Vol.173, p.202-214</ispartof><rights>2017 Elsevier Ltd</rights><rights>Copyright © 2017 Elsevier Ltd. All rights reserved.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c402t-2d2563b3e5faaf9417d886f2188a5037f8bdb1be270760a323a84ba0b43a65cb3</citedby><cites>FETCH-LOGICAL-c402t-2d2563b3e5faaf9417d886f2188a5037f8bdb1be270760a323a84ba0b43a65cb3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/j.carbpol.2017.06.001$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,780,784,3550,27924,27925,45995</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/28732859$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Roy, Jagadish Chandra</creatorcontrib><creatorcontrib>Salaün, Fabien</creatorcontrib><creatorcontrib>Giraud, Stéphane</creatorcontrib><creatorcontrib>Ferri, Ada</creatorcontrib><creatorcontrib>Guan, Jinping</creatorcontrib><title>Surface behavior and bulk properties of aqueous chitosan and type-B gelatin solutions for effective emulsion formulation</title><title>Carbohydrate polymers</title><addtitle>Carbohydr Polym</addtitle><description>•Chitosan-type B Gelatin coacervation occurs through electrostatic interaction.•The coacervate formation was influenced by pH and concentration ratios of CH and GB.•Chitosan (CH) was found more surface active than type-B gelatin (GB).•CH and CH-GB blend were found more efficient to stabilize emulsion than GB.
The behavior of aqueous chitosan (CH), type-B gelatin (GB) and CH-GB coacervate was studied on oil-in-water emulsion formulation at various pH and concentration ratio. The coacervate was formed by phase separation at ratios CH:GB, 1:10 to 1:1 with total biopolymer concentrations of 0.55%-1.0% (w/v) at pH 4.0-5.5. Soluble complexes were formed below pH 5.0 and coacervate formation was confirmed at pH 5.0 and above by zeta potential and UV-spectroscopy measurements. The coacervate formation was found maximum at the CH-GB ratios of 1:10 and 1:5 at pH 5.5. Formulated emulsions (>10μm droplets) using 1% (w/v) chitosan and GB were found stable (+52.5mv and creaming index 86%) and unstable respectively. Emulsion stabilized by mixed CH:GB 1:5 (3%w/v) had no creaming effect. The instability was attributed to the lower surface activity (K=5.0Lg−1) of pure GB compared to CH (K=14.3Lg−1). The formulation and methods can successfully tune the stability of the emulsions.</description><subject>Chitosan</subject><subject>Coacervate</subject><subject>O/W emulsion</subject><subject>Turbidity</subject><subject>Type-B gelatin</subject><subject>Zeta potential</subject><issn>0144-8617</issn><issn>1879-1344</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2017</creationdate><recordtype>article</recordtype><recordid>eNqFkE9v1DAQxa0K1G4XPgLIRy4J_pM43hOCihakShyAszV2xtRLNg52sqLfHqe7cGUuMxq9maf3I-QVZzVnXL3d1w6SneJQC8a7mqmaMX5BNlx3u4rLpnlGNow3TaUV767Idc57VkpxdkmuhO6k0O1uQ35_XZIHh9TiAxxDTBTGntpl-EmnFCdMc8BMo6fwa8G4ZOoewhwzjE-6-XHC6gP9gQPMYaQ5Dssc4pipL4_Qe3RzOCLFwzLksl_XZYRV84I89zBkfHnuW_L99uO3m0_V_Ze7zzfv7yvXMDFXohetklZi6wH8ruFdr7XygmsNLZOd17a33KLoWKcYSCFBNxaYbSSo1lm5JW9Of0ucEiHP5hCyw2GAcc1j-E6Ilum2uGxJe5K6FHNO6M2UwgHSo-HMrNDN3pyhmxW6YcoU6OXu9dlisQfs_139pVwE704CLEGPAZPJLuDosA-pIDJ9DP-x-AMX6Zgh</recordid><startdate>20171001</startdate><enddate>20171001</enddate><creator>Roy, Jagadish Chandra</creator><creator>Salaün, Fabien</creator><creator>Giraud, Stéphane</creator><creator>Ferri, Ada</creator><creator>Guan, Jinping</creator><general>Elsevier Ltd</general><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>20171001</creationdate><title>Surface behavior and bulk properties of aqueous chitosan and type-B gelatin solutions for effective emulsion formulation</title><author>Roy, Jagadish Chandra ; Salaün, Fabien ; Giraud, Stéphane ; Ferri, Ada ; Guan, Jinping</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c402t-2d2563b3e5faaf9417d886f2188a5037f8bdb1be270760a323a84ba0b43a65cb3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2017</creationdate><topic>Chitosan</topic><topic>Coacervate</topic><topic>O/W emulsion</topic><topic>Turbidity</topic><topic>Type-B gelatin</topic><topic>Zeta potential</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Roy, Jagadish Chandra</creatorcontrib><creatorcontrib>Salaün, Fabien</creatorcontrib><creatorcontrib>Giraud, Stéphane</creatorcontrib><creatorcontrib>Ferri, Ada</creatorcontrib><creatorcontrib>Guan, Jinping</creatorcontrib><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Carbohydrate polymers</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Roy, Jagadish Chandra</au><au>Salaün, Fabien</au><au>Giraud, Stéphane</au><au>Ferri, Ada</au><au>Guan, Jinping</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Surface behavior and bulk properties of aqueous chitosan and type-B gelatin solutions for effective emulsion formulation</atitle><jtitle>Carbohydrate polymers</jtitle><addtitle>Carbohydr Polym</addtitle><date>2017-10-01</date><risdate>2017</risdate><volume>173</volume><spage>202</spage><epage>214</epage><pages>202-214</pages><issn>0144-8617</issn><eissn>1879-1344</eissn><abstract>•Chitosan-type B Gelatin coacervation occurs through electrostatic interaction.•The coacervate formation was influenced by pH and concentration ratios of CH and GB.•Chitosan (CH) was found more surface active than type-B gelatin (GB).•CH and CH-GB blend were found more efficient to stabilize emulsion than GB.
The behavior of aqueous chitosan (CH), type-B gelatin (GB) and CH-GB coacervate was studied on oil-in-water emulsion formulation at various pH and concentration ratio. The coacervate was formed by phase separation at ratios CH:GB, 1:10 to 1:1 with total biopolymer concentrations of 0.55%-1.0% (w/v) at pH 4.0-5.5. Soluble complexes were formed below pH 5.0 and coacervate formation was confirmed at pH 5.0 and above by zeta potential and UV-spectroscopy measurements. The coacervate formation was found maximum at the CH-GB ratios of 1:10 and 1:5 at pH 5.5. Formulated emulsions (>10μm droplets) using 1% (w/v) chitosan and GB were found stable (+52.5mv and creaming index 86%) and unstable respectively. Emulsion stabilized by mixed CH:GB 1:5 (3%w/v) had no creaming effect. The instability was attributed to the lower surface activity (K=5.0Lg−1) of pure GB compared to CH (K=14.3Lg−1). The formulation and methods can successfully tune the stability of the emulsions.</abstract><cop>England</cop><pub>Elsevier Ltd</pub><pmid>28732859</pmid><doi>10.1016/j.carbpol.2017.06.001</doi><tpages>13</tpages></addata></record> |
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| language | eng |
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| source | Elsevier ScienceDirect Journals Complete |
| subjects | Chitosan Coacervate O/W emulsion Turbidity Type-B gelatin Zeta potential |
| title | Surface behavior and bulk properties of aqueous chitosan and type-B gelatin solutions for effective emulsion formulation |
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