Caffeic acid grafted chitosan as a novel dual-functional stabilizer for food-grade emulsions and additive antioxidant property

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Caffeic acid grafted chitosan as a novel dual-functional stabilizer for food-grade emulsions and additive antioxidant property. / İlyasoğlu, Huri; Nadzieja, Marcin; Guo, Zheng.

I: Food Hydrocolloids, Bind 95, Nr. October, 2019, s. 168-176.

Publikation: Bidrag til tidsskrift/Konferencebidrag i tidsskrift /Bidrag til avisTidsskriftartikelForskningpeer review

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@article{80642af14d2c4aada6a5d0904aacadd2,
title = "Caffeic acid grafted chitosan as a novel dual-functional stabilizer for food-grade emulsions and additive antioxidant property",
abstract = "The aim of this study was to develop a novel dual-functional stabilizer for food-grade Pickering emulsions by grafting caffeic acid onto chitosan via a free radical mediated method. The grafting of caffeic acid onto chitosan was confirmed by UV–vis absorption spectra, FTIR spectra and 1 H NMR spectra and DSC thermogram. The antioxidant properties of the caffeic acid grafted chitosan (CA-g-Ch) were measured by three in vitro assays. Caffeic acid-grafted chitosan displayed much better Fe 2+ chelating property than both chitosan and caffeic acid, and retained comparable DPPH radical scavenging activity as caffeic acid. Moreover, the formation of the CA-g-Ch based emulsion was monitored by the turbidity, zeta potential, and particle size measurements. The CA-g-Ch polymers were found to be pH-responsive. The oil (linoleic acid) in water emulsions with the CA-g-Ch (as emulsifier/Pickering stabilizer) was prepared to examine its potential to stabilize Pickering emulsions, as well as its additive antioxidant properties. The results (zeta potential, mean droplet size, creaming index and TBARS values etc) demonstrated that the CA-g-Ch could act as a dual-functional stabilizer for Pickering emulsions. The emulsions made with the CA-g-Ch were found to be stable at a broad pH range of 3–6. Our findings proved that CA-g-Ch as novel dual-functional polymeric surfactant, may have great potential to find applications in food and pharmaceutical industries.",
keywords = "Antioxidant, Caffeic acid, Chitosan, Dual-functional stabilizer, Pickering emulsion",
author = "Huri İlyasoğlu and Marcin Nadzieja and Zheng Guo",
year = "2019",
doi = "10.1016/j.foodhyd.2019.04.043",
language = "English",
volume = "95",
pages = "168--176",
journal = "Food Hydrocolloids",
issn = "0268-005X",
publisher = "Elsevier BV",
number = "October",

}

RIS

TY - JOUR

T1 - Caffeic acid grafted chitosan as a novel dual-functional stabilizer for food-grade emulsions and additive antioxidant property

AU - İlyasoğlu, Huri

AU - Nadzieja, Marcin

AU - Guo, Zheng

PY - 2019

Y1 - 2019

N2 - The aim of this study was to develop a novel dual-functional stabilizer for food-grade Pickering emulsions by grafting caffeic acid onto chitosan via a free radical mediated method. The grafting of caffeic acid onto chitosan was confirmed by UV–vis absorption spectra, FTIR spectra and 1 H NMR spectra and DSC thermogram. The antioxidant properties of the caffeic acid grafted chitosan (CA-g-Ch) were measured by three in vitro assays. Caffeic acid-grafted chitosan displayed much better Fe 2+ chelating property than both chitosan and caffeic acid, and retained comparable DPPH radical scavenging activity as caffeic acid. Moreover, the formation of the CA-g-Ch based emulsion was monitored by the turbidity, zeta potential, and particle size measurements. The CA-g-Ch polymers were found to be pH-responsive. The oil (linoleic acid) in water emulsions with the CA-g-Ch (as emulsifier/Pickering stabilizer) was prepared to examine its potential to stabilize Pickering emulsions, as well as its additive antioxidant properties. The results (zeta potential, mean droplet size, creaming index and TBARS values etc) demonstrated that the CA-g-Ch could act as a dual-functional stabilizer for Pickering emulsions. The emulsions made with the CA-g-Ch were found to be stable at a broad pH range of 3–6. Our findings proved that CA-g-Ch as novel dual-functional polymeric surfactant, may have great potential to find applications in food and pharmaceutical industries.

AB - The aim of this study was to develop a novel dual-functional stabilizer for food-grade Pickering emulsions by grafting caffeic acid onto chitosan via a free radical mediated method. The grafting of caffeic acid onto chitosan was confirmed by UV–vis absorption spectra, FTIR spectra and 1 H NMR spectra and DSC thermogram. The antioxidant properties of the caffeic acid grafted chitosan (CA-g-Ch) were measured by three in vitro assays. Caffeic acid-grafted chitosan displayed much better Fe 2+ chelating property than both chitosan and caffeic acid, and retained comparable DPPH radical scavenging activity as caffeic acid. Moreover, the formation of the CA-g-Ch based emulsion was monitored by the turbidity, zeta potential, and particle size measurements. The CA-g-Ch polymers were found to be pH-responsive. The oil (linoleic acid) in water emulsions with the CA-g-Ch (as emulsifier/Pickering stabilizer) was prepared to examine its potential to stabilize Pickering emulsions, as well as its additive antioxidant properties. The results (zeta potential, mean droplet size, creaming index and TBARS values etc) demonstrated that the CA-g-Ch could act as a dual-functional stabilizer for Pickering emulsions. The emulsions made with the CA-g-Ch were found to be stable at a broad pH range of 3–6. Our findings proved that CA-g-Ch as novel dual-functional polymeric surfactant, may have great potential to find applications in food and pharmaceutical industries.

KW - Antioxidant

KW - Caffeic acid

KW - Chitosan

KW - Dual-functional stabilizer

KW - Pickering emulsion

UR - http://www.scopus.com/inward/record.url?scp=85064549748&partnerID=8YFLogxK

U2 - 10.1016/j.foodhyd.2019.04.043

DO - 10.1016/j.foodhyd.2019.04.043

M3 - Journal article

VL - 95

SP - 168

EP - 176

JO - Food Hydrocolloids

JF - Food Hydrocolloids

SN - 0268-005X

IS - October

ER -