Preparation, characterization, and emulsification properties of agarose fatty acid derivatives with different hydrophobic chains

[Display omitted] •Agarose was modified with fatty acid derivatives and further characterized.•Emulsifying properties of agarose fatty acid esters were firstly studied in detail.•The agarose esters showed high levels of emulsifying capacity and stability. Two types of fatty acid derivatives were used to synthesize agarose fatty acid esters in a heterogeneous medium. Agarose esters with low degree of substitution were synthesized with succinic anhydride, octenyl succinic anhydride, dodecyl succinic anhydride as esterifying agents. Agarose esters with high degree of substitution were synthesized with lauroyl chloride, palmitoyl chloride, and stearoyl chloride as esterifying agents. Scanning electron microscopy revealed that agarose anhydride modification mostly occurred at the surface of the particles, whereas chloride modification occurred at both the surface and interior of the particles. Fourier transform infrared spectroscopy and nuclear magnetic resonance analyses indicated that hydrophobic groups were successfully introduced in agarose, and the hydroxyl group in the C-2 of D-galactose was the preferred location for esterification. The results also showed that agarose esters with long-chain fatty acids and high substitution degree showed higher emulsifying ability and low interfacial tension property than derivatives with short-chain fatty acids and low substitution degree. Compared with commonly used food emulsifiers, such as Tween, sucrose fatty acid ester, and glycerin monostearate, agarose esters were slightly deficient in emulsifying ability but presented high emulsion stability in oil-in-water emulsion.