Characterization of chitosan-gelatin cryogel templates developed by chemical crosslinking and oxidation resistance of camellia oil cryogel-templated oleogels
Jiawen Li, Shunan Zhao, Qinyi Zhu, Hui Zhang
Carbohydrate Polymers
Abstract
In this study, chitosan-gelatin conjugates were prepared by chemical crosslinking of tannic acid. The cryogel templates were developed through freeze-drying and immersed in camellia oil to construct cryogel-templated oleogels. Chemical crosslinking resulted in apparent colour changes and improved emulsion-related/rheological properties on conjugates. The cryogel templates with different formulas exhibited different microstructures with high porosities (over 96 %), and crosslinked samples might have higher hydrogen bonding strength. Tannic acid crosslinking also led to enhanced thermal stabilities and mechanical properties. Cryogel templates could reach a considerable oil absorption capacity of up to 29.26 g/g and prevent oil from leaking effectively. The obtained oleogels with high tannic acid content possessed outstanding antioxidant abilities. After 8 days of rapid oxidation at 40 °C, Oleogels with a high degree of crosslinking owned the lowest POV and TBARS values (39.74 nmol/kg, and 24.40 μg/g, respectively). This study indicates that the involvement of chemical crosslinking would favor the preparation and the application potential of cryogel-templated oleogels, and the tannic acid in the composite biopolymer systems could act as both the crosslinking agent and the antioxidant.
Extracted Claims
7 claims extracted from this paper into the knowledge graph
tannic acid acts as crosslinking agent and antioxidant
“the tannic acid in the composite biopolymer systems could act as both the crosslinking agent and the antioxidant”
tannic acid enhances thermal stabilities and mechanical properties
“Tannic acid crosslinking also led to enhanced thermal stabilities and mechanical properties”
tannic acid improves emulsion-related/rheological properties
“Chemical crosslinking resulted in apparent colour changes and improved emulsion-related/rheological properties on conjugates”