肉桂醛
壳聚糖
阿拉伯树胶
乳状液
阿拉伯语
化学
表面张力
Zeta电位
化学工程
润湿
混合(物理)
材料科学
纳米技术
有机化学
纳米颗粒
复合材料
物理
热力学
量子力学
哲学
语言学
工程类
催化作用
作者
Yang Tang,Chengcheng Gao,Yan Zhang,Xiaozhi Tang
标识
DOI:10.1016/j.foodhyd.2023.109220
摘要
The work aims to study the effects of the mixing order of chitosan, gum Arabic and cinnamaldehyde and the concentration of cinnamaldehyde on the structure and functionality of complex particles. The results showed that non-covalent and Schiff base reactions occurred between cinnamaldehyde, chitosan and gum Arabic. When chitosan and gum Arabic (CS-GA-1:0.3) were mixed first, the complex particles were flat spherical and more compact and existed in aggregate state, with higher particle size, Zeta potential and wettability, and lower interfacial tension. When mixing cinnamaldehyde with chitosan or gum Arabic first (CS-CA-1:0.3 and GA-CA-1:0.3) and adding high concentration of cinnamaldehyde (CS-GA-1:0.9 and CS-GA-1:1.2), the structural compactness and morphological regularity of the complex particles got weakened, leading to the decrease in contact angle and increase in interfacial tension. All complex particles could be effectively used as Pickering emulsion stabilizers. When chitosan:cinnamaldehyde mass ratio reached 1:0.6 and below, the complex particles showed obvious antibacterial properties. The above results laid a foundation for the application of chitosan-based complex particles in the food and medical field.
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