Emulsifying performance of the hexadecyltrimethylammonium bromide (CTAB) complexed alginate microgels: Effects from their deformability on oil-water interface

Hexadecyltrimethylammonium bromide complexed alginate-Ca2+ microgels (C/AMGs) were developed as emulsifiers, which shown remarkably improved emulsifying performance than non-complexed alginate-Ca2+ microgels (AMGs) in previous study. This work focus on the impact of deformability on the emulsifying...

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Bibliographic Details
Published in:International journal of biological macromolecules 2023-12, Vol.253, p.127509-127509, Article 127509
Main Authors: Jiang, Wenxin, Xiang, Wei, Lu, Wei, Yuan, Dan, Gao, Zhiming, Hu, Bing, Li, Yanlei, Wu, Yuehan, Feng, Zhengpeng
Format: Article
Language:English
Subjects:
alginates
centrifugation
cetyltrimethylammonium bromide
Digestive behavior
emulsions
Interfacial deformability
lipid metabolism
microgels
oil-water interface
Oxidative stability
particle size
strength (mechanics)
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Summary:Hexadecyltrimethylammonium bromide complexed alginate-Ca2+ microgels (C/AMGs) were developed as emulsifiers, which shown remarkably improved emulsifying performance than non-complexed alginate-Ca2+ microgels (AMGs) in previous study. This work focus on the impact of deformability on the emulsifying performance of C/AMGs. By regulating alginate concentration (1.0–4.0 wt%), microgels with different deformability were prepared. Deformability was proved to have great influence on the emulsifying performance of C/AMGs, which was evaluated by Langmuir trough measurements, emulsion appearance, centrifugation stability, digestive behavior, and oxidative stability. Particle size and SEM images indicated microgels prepared with lower alginate concentration are more deformable. C/AMGs (2.0 wt%) exhibits the best emulsifying performance, which could be ascribed to the appreciated deformability and mechanical strength. Digestive behavior and oxidative stability of alginate-Ca2+ microgel (2.0 wt%) stabilized emulsions were further investigated. Compared with alginate-Ca2+ microgel (2.0 wt%) stabilized emulsions, C/AMGs (2.0 wt%) stabilized emulsions shown delayed lipid digestion and lower POV. Results of this work supporting that Mickering mechanism have potential in fabricating functional emulsions based on natural polysaccharides. [Display omitted]
ISSN:0141-8130
1879-0003
DOI:10.1016/j.ijbiomac.2023.127509