Lipophilization of chitin as novel polymeric stabilizer for improved oil-in-water emulsions

Huri ILYASOGLU; Sampson Anankanbil; Marcin Nadzieja; Zheng Guo

doi:10.1007/s00396-018-4410-z

Lipophilization of chitin as novel polymeric stabilizer for improved oil-in-water emulsions

Huri ILYASOGLU, Sampson Anankanbil, Marcin Nadzieja, Zheng Guo

Institut for Molekylærbiologi og Genetik - Plantemolekylærbiologi

Publikation: Bidrag til tidsskrift/Konferencebidrag i tidsskrift /Bidrag til avis › Tidsskriftartikel › Forskning › peer review

Abstract

To develop novel polymeric emulsifiers/stabilizers for improved functionalities, an array of chitin fatty acid esters (chitin octanoate, laurate, palmitate, and stearate) were synthesized using a trifluoroacetic anhydride (TFAA)/methanesulfonic acid (MSA) catalytic system. The synthesized products were characterized by Fourier transform infrared (FTIR), nuclear magnetic resonance (NMR), and differential scanning calorimetry (DSC); successful lipophilization of chitin was confirmed by analysis results of FTIR, NMR, and DSC, with the degree of substitution (DS) of the products that ranged from 0.89 to 1.05. Ten percent fish oil-in-water emulsions were prepared using the synthesized chitin fatty acid esters, and characteristic properties (droplet size, zeta potential, and creaming stability) were determined. It turned out that chitin octanoate and chitin laurate were capable to solely enable homogeneous nanoemulsion (200–240 nm, polydispersity index 0.22–0.26), with excellent stability (no creaming after 14-day storage), which may find great potential applications in food, biomedical, and cosmetics sectors.

Originalsprog	Engelsk
Tidsskrift	Colloid and Polymer Science
Vol/bind	296
Nummer	11
Sider (fra-til)	1841-1848
Antal sider	8
ISSN	0303-402X
DOI	https://doi.org/10.1007/s00396-018-4410-z
Status	Udgivet - nov. 2018

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title = "Lipophilization of chitin as novel polymeric stabilizer for improved oil-in-water emulsions",

abstract = "To develop novel polymeric emulsifiers/stabilizers for improved functionalities, an array of chitin fatty acid esters (chitin octanoate, laurate, palmitate, and stearate) were synthesized using a trifluoroacetic anhydride (TFAA)/methanesulfonic acid (MSA) catalytic system. The synthesized products were characterized by Fourier transform infrared (FTIR), nuclear magnetic resonance (NMR), and differential scanning calorimetry (DSC); successful lipophilization of chitin was confirmed by analysis results of FTIR, NMR, and DSC, with the degree of substitution (DS) of the products that ranged from 0.89 to 1.05. Ten percent fish oil-in-water emulsions were prepared using the synthesized chitin fatty acid esters, and characteristic properties (droplet size, zeta potential, and creaming stability) were determined. It turned out that chitin octanoate and chitin laurate were capable to solely enable homogeneous nanoemulsion (200–240 nm, polydispersity index 0.22–0.26), with excellent stability (no creaming after 14-day storage), which may find great potential applications in food, biomedical, and cosmetics sectors.",

keywords = "Chitin, Chitin fatty acid esters, Oil-in-water emulsion, Polymeric emulsifier",

author = "Huri ILYASOGLU and Sampson Anankanbil and Marcin Nadzieja and Zheng Guo",

year = "2018",

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doi = "10.1007/s00396-018-4410-z",

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AU - ILYASOGLU, Huri

AU - Anankanbil, Sampson

AU - Nadzieja, Marcin

AU - Guo, Zheng

PY - 2018/11

Y1 - 2018/11

N2 - To develop novel polymeric emulsifiers/stabilizers for improved functionalities, an array of chitin fatty acid esters (chitin octanoate, laurate, palmitate, and stearate) were synthesized using a trifluoroacetic anhydride (TFAA)/methanesulfonic acid (MSA) catalytic system. The synthesized products were characterized by Fourier transform infrared (FTIR), nuclear magnetic resonance (NMR), and differential scanning calorimetry (DSC); successful lipophilization of chitin was confirmed by analysis results of FTIR, NMR, and DSC, with the degree of substitution (DS) of the products that ranged from 0.89 to 1.05. Ten percent fish oil-in-water emulsions were prepared using the synthesized chitin fatty acid esters, and characteristic properties (droplet size, zeta potential, and creaming stability) were determined. It turned out that chitin octanoate and chitin laurate were capable to solely enable homogeneous nanoemulsion (200–240 nm, polydispersity index 0.22–0.26), with excellent stability (no creaming after 14-day storage), which may find great potential applications in food, biomedical, and cosmetics sectors.

AB - To develop novel polymeric emulsifiers/stabilizers for improved functionalities, an array of chitin fatty acid esters (chitin octanoate, laurate, palmitate, and stearate) were synthesized using a trifluoroacetic anhydride (TFAA)/methanesulfonic acid (MSA) catalytic system. The synthesized products were characterized by Fourier transform infrared (FTIR), nuclear magnetic resonance (NMR), and differential scanning calorimetry (DSC); successful lipophilization of chitin was confirmed by analysis results of FTIR, NMR, and DSC, with the degree of substitution (DS) of the products that ranged from 0.89 to 1.05. Ten percent fish oil-in-water emulsions were prepared using the synthesized chitin fatty acid esters, and characteristic properties (droplet size, zeta potential, and creaming stability) were determined. It turned out that chitin octanoate and chitin laurate were capable to solely enable homogeneous nanoemulsion (200–240 nm, polydispersity index 0.22–0.26), with excellent stability (no creaming after 14-day storage), which may find great potential applications in food, biomedical, and cosmetics sectors.

KW - Chitin

KW - Chitin fatty acid esters

KW - Oil-in-water emulsion

KW - Polymeric emulsifier

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U2 - 10.1007/s00396-018-4410-z

DO - 10.1007/s00396-018-4410-z

M3 - Journal article

SN - 0303-402X

VL - 296

SP - 1841

EP - 1848

JO - Colloid and Polymer Science

JF - Colloid and Polymer Science

IS - 11

ER -

Lipophilization of chitin as novel polymeric stabilizer for improved oil-in-water emulsions

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