FOOD SCIENCE ›› 2023, Vol. 44 ›› Issue (24): 1-8.doi: 10.7506/spkx1002-6630-20230221-193

• Food Chemistry •     Next Articles

Preparation of Redispersible Chitin Nanofibers and Its Application in Stabilizing Pickering Emulsion

DONG Tongjun, WEI Kongju, SHUANG Yuan, DING Beibei, WANG Xuedong, DING Wenping   

  1. (College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China)
  • Online:2023-12-25 Published:2024-01-02

Abstract: Chitin nanofibers (ChNFs) with both amino and carboxyl groups were obtained by carboxymethylation of partially deacetylated chitin (DE-chitin) with chloroacetic acid. ChNFs could be dispersed again in deionized water after drying and removing the dispersing medium. The aspect ratio of ChNFs had little change before and after dispersion. Further, ChNFs could effectively stabilize oil-in-water (O/W) Pickering emulsions. The emulsion (comprising 10% oil) stabilized with ChNFs at concentrations greater than 0.5% was stabile for 90 days. In addition, ChNFs could stabilize the emulsion in a wide pH range (3–11). Overall, ChNFs is expected to be used as a novel Pickering stabilizer to protect and deliver pH-sensitive active substances in the field of food biology.

Key words: chitin nanofibers; redispersion; Pickering emulsion; stabilizer

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