Tannic acid enhanced the physical and oxidative stability of chitin particles stabilized oil in water emulsion

•Complex of chitin particles (CP) and tannic acid (TA) was named as CP-TA complex.•CP-TA complex stabilized emulsion was more stable with increasing content of TA.•CP-TA complex with higher content of TA had lower interfacial tension.•CP-TA complex with higher content of TA had lower zeta potential....

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Bibliographic Details
Published inFood chemistry Vol. 346; p. 128762
Main Authors Yang, Fang, Yang, Jinchu, Qiu, Si, Xu, Wei, Wang, Yuntao
Format Journal Article
LanguageEnglish
Published England Elsevier Ltd 01.06.2021
Subjects
Chitin - chemistry
Chitin particles
Emulsions - chemistry
Interfacial tension
Oils - chemistry
Oxidation-Reduction
Oxidative Stress
Pickering emulsions
Surface Tension
Tannic acid
Tannins - chemistry
Viscosity
Water - chemistry
Zeta potential
Tannic acid
Viscosity
Chitin particles
Pickering emulsions
Zeta potential
Interfacial tension
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Summary:•Complex of chitin particles (CP) and tannic acid (TA) was named as CP-TA complex.•CP-TA complex stabilized emulsion was more stable with increasing content of TA.•CP-TA complex with higher content of TA had lower interfacial tension.•CP-TA complex with higher content of TA had lower zeta potential.•CP-TA complex with higher content of TA had higher viscosity. In this work, the stability of CP-TA complex stabilized emulsion was first characterized. It was found that the peak thickness, Turbiscan Stability Index (TSI) and droplet size of CP-TA complex stabilized emulsion gradually decreased with increasing content of TA, indicating the gradually enhanced physical stability of emulsion, which was attributed to the gradually decreased interfacial tension, zeta potential and increased viscosity of CP-TA complex. Moreover, the oxidative stability of CP-TA complex stabilized emulsion gradually enhanced with increasing of TA content due to the antioxidant activity of TA. XRD and FTIR results suggested that the interaction between CP and TA gradually enhanced with increasing content of TA in CP-TA complex, leading to the formation of larger CP-TA clusters shown in AFM results. In conclusion, the presence of tannic acid (TA) enhanced the physical and oxidative stability of chitin particles-tannic acid (CP-TA) complex stabilized oil in water emulsion.
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ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2020.128762