One-Step Dynamic Imine Chemistry for Preparation of Chitosan-Stabilized Emulsions Using a Natural Aldehyde: Acid Trigger Mechanism and Regulation and Gastric Delivery.
Schiff base
aldehyde
chitosan
encapsulation
interfacial properties
Journal
Journal of agricultural and food chemistry
ISSN: 1520-5118
Titre abrégé: J Agric Food Chem
Pays: United States
ID NLM: 0374755
Informations de publication
Date de publication:
13 May 2020
13 May 2020
Historique:
pubmed:
23
4
2020
medline:
2
1
2021
entrez:
23
4
2020
Statut:
ppublish
Résumé
Chitosan is a polysaccharide widely used as a structuring agent in foods and other materials because of its positive charge (amino groups). At present, however, it is difficult to form and stabilize emulsions using chitosan due to its high hydrophilicity. In this study, oil-in-water emulsions were prepared using a one-pot green-chemistry method. The chitosan and aldehyde molecules were
Identifiants
pubmed: 32320613
doi: 10.1021/acs.jafc.9b08301
doi:
Substances chimiques
Acids
0
Aldehydes
0
Drug Carriers
0
Emulsions
0
Imines
0
Chitosan
9012-76-4
Curcumin
IT942ZTH98
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM