Carboxylated chitin nanofibers as effective stabilizers in food-grade pickering emulsions

IF 6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology Pub Date : 2025-04-07 DOI:10.1016/j.lwt.2025.117757

Yan Chen , Richeng Wang , Yan Xu , Shaimaa Hatab , Meiling Chen , Fei Liu , Wenhua Miao , Yadong Zhao , Bin Zheng

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Abstract

Pickering emulsions have significant potential in the food industry for their superior stability and environmental friendliness, but achieving long-term stability with natural stabilizers like chitin remains challenging. This study investigates the effects of carboxyl content in nano-chitin fibers (ChNFs) on emulsion stability. ChNFs with carboxyl content ranging from 580 to 1305 μmol/g were prepared via TEMPO oxidation, which disrupted the hydrogen bonds within chitin fibers, reduced crystallinity, and improved dispersibility. ChNF1000, with moderate carboxyl content, formed stable nanofiber networks, maintaining uniform droplet distribution and preventing aggregation. In contrast, unmodified chitin fibers (ChF) and ChNF580 showed poor stability due to insufficient electrostatic repulsion, while ChNF1305 exhibited structural relaxation caused by excessive surface charge, leading to instability. These findings demonstrate that optimizing the carboxyl content of ChNFs effectively improves Pickering emulsion stability, providing a strong basis for applications in food and biomedicine.

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羧化几丁质纳米纤维在食品级酸洗乳剂中的稳定作用

皮克林乳剂因其优异的稳定性和环境友好性在食品工业中具有巨大的潜力，但用几丁质等天然稳定剂实现长期稳定仍然具有挑战性。研究了纳米几丁质纤维（ChNFs）中羧基含量对乳液稳定性的影响。采用TEMPO氧化法制备羧基含量在580 ~ 1305 μmol/g之间的chnf，破坏了甲壳素纤维内部的氢键，降低了结晶度，提高了分散性。ChNF1000羧基含量适中，形成稳定的纳米纤维网络，保持液滴分布均匀，防止聚集。未改性甲壳素纤维（ChF）和ChNF580由于静电斥力不足，稳定性较差，而ChNF1305由于表面电荷过多导致结构松弛，导致不稳定。以上结果表明，优化chnf的羧基含量可有效提高酸洗乳的稳定性，为其在食品和生物医药领域的应用提供了坚实的基础。

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来源期刊

LWT - Food Science and Technology 工程技术-食品科技

CiteScore

11.80

自引率

6.70%

发文量

1724

审稿时长

65 days

期刊介绍： LWT - Food Science and Technology is an international journal that publishes innovative papers in the fields of food chemistry, biochemistry, microbiology, technology and nutrition. The work described should be innovative either in the approach or in the methods used. The significance of the results either for the science community or for the food industry must also be specified. Contributions written in English are welcomed in the form of review articles, short reviews, research papers, and research notes. Papers featuring animal trials and cell cultures are outside the scope of the journal and will not be considered for publication.