Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 488541
Title Polymer organogelation with chitin and chitin nanocrystals
Author(s) Nikiforidis, C.V.; Scholten, E.
Source RSC Advances : An international journal to further the chemical sciences 5 (2015)47. - ISSN 2046-2069 - p. 37789 - 37799.
DOI https://doi.org/10.1039/c5ra06451a
Department(s) Food Process Engineering
Physics and Physical Chemistry of Foods
VLAG
Publication type Refereed Article in a scientific journal
Publication year 2015
Keyword(s) mechanical characterization - supramolecular gels - lecithin organogel - molecular-weight - edible oils - chitosan - derivatives - morphology - chemistry - mixtures
Abstract In this paper, we show that biodegradable and biocompatible organogels can be formed with chitin as the filler material and triglycerides as the continuous hydrophobic phase. When crude chitin was used, a large degree of aggregation was observed that prevented the formation of stable organogels. Two approaches were used to diminish this degree of aggregation and increase the stability. Either surfactants were used to increase the dispersability of the crude chitin, or the crude chitin was transformed into smaller rod-like nanocrystals by acid hydrolysis. Both approaches led to the formation of stable organogels with storage moduli up to 106 Pa for high chitin concentrations (20 wt%). Three different types of surfactants were used, namely phosphatidylcholine, enzymatically modified phosphatidylcholine and sorbitan monostearate (Span 60). The choice of surfactant has a large influence on the gel strength and the temperature sensitivity of the gels. With chitin nanocrystals, in the presence of surfactants, larger gel strengths were observed for lower concentrations (1-10 wt%), indicating more efficient packing of the particles. Gels were stable even after addition of considerable amounts of water up to 25 wt%. The increase in gel strength in the presence of water (storage modulus) was most likely an effect of the water absorption ability of chitin that increased the effective volume fraction of the fillers.
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