Dual (pH and thermal) stimuli-responsive Pickering emulsion stabilized by chitosan-carrageenan composite microgels

Hui-Peng Lim, Shiuh-Shen Desmond Ng, Dhanushkaa Buddha Dasa, Sarah Anisa Adnan, Beng-Ti Tey, Eng-Seng Chan, Kiang-Wei Ho, Chien-Wei Ooi

Research output: Contribution to journalArticleResearchpeer-review

18 Citations (Scopus)

Abstract

Formulation of water-in-oil (W/O) Pickering emulsion (PE) for food applications has been largely restricted by the limited choices of food-grade Pickering emulsifiers. In this study, composite microgels made of chitosan and carrageenan were explored as a dual (pH and thermal) stimuli-responsive Pickering emulsifier for the stabilization of W/O PE. The chitosan-carrageenan (CS-CRG) composite microgels not only exhibited pH- and thermo-responsiveness, but also displayed enhanced lipophilicity as compared to the discrete polymers. The stability of the CS-CRG-stabilized W/O PE system (CS-CRG PE) was governed by CS:CRG mass ratio and oil fractions used. The CS-CRG PE remained stable at acidic pH and at temperatures below 40 °C. The instability of CS-CRG composite microgels at alkaline pH and at temperatures above 40 °C rendered the demulsification of CS-CRG PE. This stimuli-responsive W/O PE could unlock new opportunities for the development of stimuli-responsive W/O PE using food-grade materials.

Original languageEnglish
Article number123461
Number of pages9
JournalInternational Journal of Biological Macromolecules
Volume232
DOIs
Publication statusPublished - 31 Mar 2023

Keywords

  • Carrageenan
  • Chitosan
  • Microgel
  • Pickering emulsion
  • Stimuli-responsive
  • Water-in-oil

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