Aqueous solutions of glycolic, propionic, or lactic acid in substitution of acetic acid to prepare chitosan dispersions: a study based on rheological and physicochemical properties.

Chitosan (CH) is a biopolymer derived from chitin, which is the second most abundant polysaccharide in nature, after cellulose. Their functional groups -NH and -OH can form intermolecular interactions with water and other molecules, enabling a variety of applications for CH. -NH groups become protonated in acidic solutions, causing an increase in electrostatic repulsion between CH chains, which facilitates their dispersion in aqueous media.

Mixed starch/chitosan hydrogels: elastic properties as modelled through simulated annealing algorithm and their ability to strongly reduce yellow sunset (INS 110) release.

Biopolymers mixtures appear as a strategy to improve sensorial/technological characteristics of gel-like products. Thus, self-sustaining starch (S100/C0) hydrogels were prepared with a partial replacement of the gelling agent by 5.0 % (S95/C5), 7.

Casein-based hydrogels: A mini-review.

Casein-based hydrogels are biocompatible, biodegradable, renewable, easy to obtain, inexpensive, and non-toxic. They exist in different physicochemical states, e.g.

Chitosan dispersed in aqueous solutions of acetic, glycolic, propionic or lactic acid as a thickener/stabilizer agent of O/W emulsions produced by ultrasonic homogenization.

Chitosan is a natural polycationic polysaccharide with several known biotechnological functionalities, but its application in food products as ingredient or additive remains nowadays unusual. Additionally, ultrasonic production of food-grade emulsions is still an open research field, so ultrasound applicability for such purpose must be evaluated case by case. In this study, chitosan was dispersed in acid aqueous media containing acetic, glycolic, propionic or lactic acid (50 mmol·L), then added of the emulsifier Tween 20, and finally mixed to sunflower oil, through ultrasonic homogenization (20 kHz, 500 W, 4 min), in order to prepare O/W emulsions (oil fraction = 0.

Insights on physicochemical aspects of chitosan dispersion in aqueous solutions of acetic, glycolic, propionic or lactic acid.

Chitosan is a polysaccharide well-known for its applicability as a biocompatible, biodegradable, and non-toxic material to produce drugs excipients and food coatings. Acidic media are required to disperse chitosan, and aqueous solutions of acetic acid have been typically used for this purpose. However, this acid has several sensory drawbacks.

Production, characterization and foamability of α-lactalbumin/glycomacropeptide supramolecular structures.

The study of protein interactions has generated great interest in the food industry. Therefore, research on new supramolecular structures shows promise. Supramolecular structures of the whey proteins α-lactalbumin and glycomacropeptide were produced under varying heat treatments (25 to 75°C) and acidic conditions (pH3.

Antimicrobial effects of silver nanoparticles against bacterial cells adhered to stainless steel surfaces.

Given the increasing number of antibiotic-resistant bacteria and the need to synthesize new antimicrobials, silver has attracted interest in the scientific community because of its recognized antimicrobial activity. This study aimed to evaluate the antimicrobial effects of silver nanoparticles (NP) obtained by a new method and tested at concentrations of 6 μg/ml and 60 μg/ml against the species Staphylococcus aureus, Listeria innocua, Salmonella Choleraesuis, Pseudomonas aeruginosa, Escherichia coli, and Bacillus cereus. The ability of these nanoparticles to remove or kill vegetative cells adhered to stainless steel surfaces was also evaluated.

Microcalorimetric and SAXS determination of PEO-SDS interactions: the effect of cosolutes formed by ions.

The effect of different ionic cosolutes (NaCl, Na(2)SO(4), Li(2)SO(4), NaSCN, Na(2)[Fe(CN)(5)NO], and Na(3)[Co(NO)(6)]) on the interaction between sodium dodecyl sulfate (SDS) and poly(ethylene oxide) (PEO) was examined by small-angle X-ray scattering (SAXS) and isothermal titration calorimetric techniques. The critical aggregation concentration values (cac), the saturation concentration (C(2)), the integral enthalpy change for aggregate formation (ΔH(agg)(int)) and the standard free energy change of micelle adsorption on the macromolecule chain (ΔΔG(agg)) were derived from the calorimetric titration curves. In the presence of 1.