1. High-internal-phase emulsions stabilized solely by chitosan hydrochloride: Fabrication and effect of pH on stabilization mechanism.
- Author
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Jie, Yilin and Chen, Fusheng
- Subjects
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PH effect , *CHITOSAN , *EMULSIONS , *STRUCTURE-activity relationships , *GELATION - Abstract
High-internal-phase emulsions (HIPEs) have numerous applications, particularly in the food industry, and are therefore extensively researched. In particular, the discovery of green, simple, and efficient HIPE stabilizers and the elucidation of their structure-activity relationships and stabilization mechanisms are of great practical significance. Herein, chitosan hydrochloride (CHC) was used to stabilize variable-transparency HIPEs under different conditions. At a CHC content of 0.08 wt%, one-step shear dispersion at pH 6.0–6.7 produced milky white HIPEs with small droplets (∼5 μm), high stability, strong gelation, and good plasticity, whereas highly transparent HIPEs with larger droplets (∼100 μm) were formed at pH 6.8–12.7. The stabilization mechanism depended on pH, corresponding to the formation of (i) three-dimensional (3D) reticular membranes (pH 6.0–6.7) or (ii) fibrous Pickering particles (pH 6.8–12.7). This dependence was ascribed to the effects of pH on CHC structure: CHC mainly existed as a nanofiber network with grids at pH 6.0–6.7, whereas fibrous aggregates were observed at higher pH. Thus, our study presents important insights into the pH-dependent mechanism of HIPE stabilization by CHC and facilitates the development of new emulsifiers for the formulation of variable-transparency HIPEs with diverse applications. [Display omitted] • O/W HIPEs were stabilized only by chitosan hydrochloride (CHC). • Effects of CHC content, pH, and oil concentration on HIPEs properties were probed. • CHC acted as 3D network membranes or Pickering particles in HIPEs depending on pH. [ABSTRACT FROM AUTHOR]
- Published
- 2023
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