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Impact of chitosan/metal oxide-based blends on the rheology, stability, and microstructures of oil-in-water emulsions

  • Azhar Ayyub
  • , Baoshan Li*
  • , Kamran Tahir
  • , Xiao Dong Chen
  • , Shahid Iqbal*
  • , Rizwan Ahmed Bhutto
  • , Wajid Rehman
  • , Sana Ullah
  • , Junaid Munawar
  • *Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

11 Scopus citations

Abstract

In this study, chitosan and metal oxides, specifically copper oxide, zinc oxide, and a combination of both, were used to prepare blends. These blends were utilized to stabilize 40 wt % oil-in-water emulsions with 1 wt % blend at pH 4. The results obtained from scanning electron microscopy and transmission electron microscopy analyses revealed that the chitosan/zinc oxide (CS/ZnO) and chitosan/copper oxide/zinc oxide (CS/CuO/ZnO) combinations exhibited smooth, non-porous, and spherical surfaces in comparison to other systems. This behavior of CS/ZnO and CS/CuO/ZnO has improved the surface morphology of these blends. The CS/CuO emulsion exhibited significantly larger particles (11 μm, p < 0.001) and a higher creaming index (CI = 24%, 30 days of storage) compared to other emulsions. Additionally, the CS/ZnO emulsion had significantly higher viscosity and moduli (p < 0.01) at applied rates and frequencies compared to other emulsions, suggesting a predominantly elastic and compact structure in CS/ZnO emulsion.

Original languageEnglish
Article number112076
JournalJournal of Food Engineering
Volume375
DOIs
StatePublished - Aug 2024
Externally publishedYes

Bibliographical note

Publisher Copyright:
© 2024 Elsevier Ltd

Keywords

  • Colloidal system
  • Copper oxide
  • Polysaccharide
  • Viscosity
  • Zinc oxide

ASJC Scopus subject areas

  • Food Science

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