Rheological and Physicochemical Studies on Emulsions Formulated with Chitosan Previously Dispersed in Aqueous Solutions of Lactic Acid

TL;DR

This study demonstrates that dispersing chitosan in lactic acid solutions enhances emulsion stability and rheological properties, offering a food-grade alternative to acetic acid for formulation purposes.

Contribution

It introduces the use of lactic acid for dispersing chitosan in food emulsions, expanding options beyond acetic acid and showing significant effects on emulsion properties.

Findings

Chitosan increased emulsion viscosity threefold.

Emulsions showed two droplet size populations and positive zeta potential.

Chitosan's effects remained stable over 7 days at 25°C.

Abstract

Chitosan, a natural, cationic polysaccharide, may be a hydrocolloid strategic to formulate acidic food products, as it can act as both bio-functional and technofunctional constituent. Typically, acetic acid is used to disperse chitosan in aqueous media, but the use of this acid is limited in food formulations due to its flavor. In this study, chitosan was firstly dispersed (0.1% m/V) in lactic acid aqueous solutions (pH 3.0, 3.5 or 4.0), and then evaluated regarding its thickener and emulsion stabilizer properties. O/W emulsions were prepared and characterized in terms of rheological properties, droplets average diameters and droplets $\zeta$-potential. Emulsions containing chitosan were 3 times more viscous than controls without chitosan, and presented storage modulus ($G'$) higher than loss modulus ($G''$). Furthermore, they displayed two different populations of droplets (average diameters of 44 and 365 nm) and positive $\zeta$-potential values (+50 mV). Droplets average diameters and $\zeta$-potential did not present significant changes ($p$ > 0.05) after storage at 25 $^{\circ}$C during 7 days. This study showed that i) food organic acids other than acetic acid can be used to disperse chitosan for technological purposes, and ii) chitosan dispersed at very low concentrations (0.1% m/V) had relevant effects on rheological and physicochemical aspects of food-grade emulsions.