Food Biophysics

, Volume 12, Issue 3, pp 299–308 | Cite as

Layer-by-Layer Assembly of Food-Grade Alginate/Chitosan Nanolaminates: Formation and Physicochemical Characterization

  • Alejandra Acevedo-Fani
  • Laura Salvia-Trujillo
  • Robert Soliva-Fortuny
  • Olga Martín-Belloso
ORIGINAL ARTICLE
First Online:
Received:
Accepted:

Abstract

The alternate deposition of oppositely charged materials (layer-by-layer technique) is an effective approach to functionalize materials. Biopolymer-based nanolaminates obtained by the layer-by-layer technique can also be used to change the surface properties of food products or food contact materials. However, the final properties of nanolaminates may be affected by the conditions of the adsorbing solutions. The objective of this study was to form and characterize the physicochemical properties of nanolaminates assembled from alginate and chitosan solutions. The effect of pH, ionic strength and polysaccharide concentration on the properties of the adsorbing solutions was also evaluated. The ζ-potential, viscosity and whiteness index of the solutions were assessed before the assembly. Alginate/chitosan nanolaminates were characterized in terms of UV-visible spectroscopy, surface ζ-potential, contact angle, DSC analysis and SEM. The absorbance increased as a function of the number of polysaccharide layers on the substrate, suggesting an increase in the mass adsorbed. The surface ζ-potential of nanolaminates changed depending on the last polysaccharide deposited. Alginate layers were negatively charged, whereas chitosan layers were positively charged. Contact angles obtained in alginate layers were ≈ 10°, being mostly hydrophilic. Chitosan layers showed higher contact angle values (80°), indicating a more hydrophobic behavior. Microscopic examinations revealed the presence densely packed structures that corresponded to alginate/chitosan nanolaminates, having an estimated thickness of 700 nm. The results obtained in this work lay the basis for the rational design of polysaccharide-based nanolaminates in the food sector.

Keywords

Alginate Chitosan Layer-by-layer Nanolaminates, food-grade coatings and films 
This is a preview of subscription content, log in to check access.

Notes

Acknowledgements

This research was supported by the Ministerio de Ciencia e Innovación (Spain) (project AGL2009-11475). Author Acevedo-Fani also thanks to the University of Lleida for the pre-doctoral grant.

References

  1. 1.
    R.J.B. Peters, H. Bouwmeester, S. Gottardo, V. Amenta, M. Arena, P. Brandhoff, H.J.P. Marvin, A. Mech, F.B. Moniz, L.Q. Pesudo, H. Rauscher, R. Schoonjans, A.K. Undas, M.V. Vettori, S. Weigel, K. Aschberger, Trends Food Sci. Technol. 54, 155 (2016)CrossRefGoogle Scholar
  2. 2.
    J. Weiss, P. Takhistov, D.J. McClements, J. Food Sci. 71, R107 (2006)CrossRefGoogle Scholar
  3. 3.
    J. Borges, J.F. Mano, Chem. Rev. 114, 8883 (2014)CrossRefGoogle Scholar
  4. 4.
    M.A. Cerqueira, A.C. Pinheiro, H.D. Silva, P.E. Ramos, M.A. Azevedo, M.L. Flores-López, M.C. Rivera, A.I. Bourbon, Ó.L. Ramos, A.A. Vicente, Food Eng. Rev. 6, 1 (2014)CrossRefGoogle Scholar
  5. 5.
    L. Mao, S. Miao, Food Eng. Rev. 7, 439 (2015)CrossRefGoogle Scholar
  6. 6.
    O. Benjamin, P. Silcock, J. Beauchamp, A. Buettner, D.W. Everett, Food Chem. 140, 124 (2013)CrossRefGoogle Scholar
  7. 7.
    M.L. Flores-López, M.A. Cerqueira, D.J. de Rodríguez, A.A. Vicente, Food Eng. Rev. 8, 292 (2016)CrossRefGoogle Scholar
  8. 8.
    A. Ferreira, V. Alves, I. Coelhoso, Membranes 6, 22 (2016)CrossRefGoogle Scholar
  9. 9.
    T. Crouzier, T. Boudou, C. Picart, Curr. Opin. Colloid Interface Sci. 15, 417 (2010)CrossRefGoogle Scholar
  10. 10.
    K.I. Draget, S.T. Moe, G. Skjak-Braek, O. Smidsrod, in Food polysaccharides and their applications, ed. by A.M. Stephen, G.O. Phillips, P.A. Williams (CRC Press. Taylor & Francis Group, Boca Ratón, 2006), pp. 289–334Google Scholar
  11. 11.
    G.O. Phillips, P.A. Williams, Handbook of hydrocolloids, 2nd edn. (Woodhead Pub, Cambridge, 2009)CrossRefGoogle Scholar
  12. 12.
    W. Graisuwan, O. Wiarachai, C. Ananthanawat, S. Puthong, S. Soogarun, S. Kiatkamjornwong, V.P. Hoven, J. Colloid Interface Sci. 376, 177 (2012)CrossRefGoogle Scholar
  13. 13.
    H.-Y. Zhang, A.-J. Miao, M. Jiang, Mater. Chem. Phys. 141, 482 (2013)CrossRefGoogle Scholar
  14. 14.
    M. Lundin, F. Solaqa, E. Thormann, L. MacAkova, E. Blomberg, Langmuir 27, 7537 (2011)CrossRefGoogle Scholar
  15. 15.
    L. Salvia-Trujillo, M.A. Rojas-Graü, R.C. Soliva-Fortuny, O. Martín-Belloso, Food Hydrocoll. 30, 401 (2013)CrossRefGoogle Scholar
  16. 16.
    A. Acevedo-Fani, L. Salvia-Trujillo, R. Soliva-Fortuny, O. Martín-Belloso, Biomacromolecules 16, 2895 (2015)CrossRefGoogle Scholar
  17. 17.
    K.I. Draget, in Handbook of Hydrocolloids, ed. by G.O. Phillips, P.A. Williams, Second (CRC Press and Woodhead Publishing, Boca Ratón, 2009), pp. 807–825Google Scholar
  18. 18.
    M.G. Carneiro-da-Cunha, M.A. Cerqueira, B.W.S. Souza, J.A. Teixeira, A.A. Vicente, Carbohydr. Polym. 85, 522 (2011)CrossRefGoogle Scholar
  19. 19.
    A. Abodinar, A.M. Smith, G.A. Morris, Carbohydr. Polym. 112, 6 (2014)CrossRefGoogle Scholar
  20. 20.
    X. He, F. Meng, A. Lin, J. Li, C.Y. Tang, AICHE J. 62, 2501 (2016)CrossRefGoogle Scholar
  21. 21.
    P. Zhang, J. Qian, Q. An, B. Du, X. Liu, Q. Zhao, Langmuir 24, 2110 (2008)CrossRefGoogle Scholar
  22. 22.
    D.L.B. Wetzel, G. Charalambous, Instrumental methods in food and beverage analysis (Elsevier, the Netherlands, 1998)Google Scholar
  23. 23.
    J. Milani, G. Maleki, in Food Industrial Processes–Methods and Equipment, ed. by B. Valdez (InTech, Croatia, 2012), pp. 17–38Google Scholar
  24. 24.
    S. Morariu, C.E. Brunchi, M. Bercea, Ind. Eng. Chem. Res. 51, 12959 (2012)CrossRefGoogle Scholar
  25. 25.
    T. Radeva, K. Kamburova, I. Petkanchin, J. Colloid Interface Sci. 298, 59 (2006)CrossRefGoogle Scholar
  26. 26.
    D.T. Haynie, L. Zhang, J.S. Rudra, W. Zhao, Y. Zhong, N. Palath, Biomacromolecules 6, 2895 (2005)CrossRefGoogle Scholar
  27. 27.
    P. Bieker, M. Schönhoff, Macromolecules 43, 5052 (2010)CrossRefGoogle Scholar
  28. 28.
    P. Lavalle, J.-C. Voegel, D. Vautier, B. Senger, P. Schaaf, V. Ball, Adv. Mater. 23, 1191 (2011)CrossRefGoogle Scholar
  29. 29.
    C. Picart, J. Mutterer, L. Richert, Y. Luo, G.D. Prestwich, P. Schaaf, J.C. Voegel, P. Lavalle, Proc. Natl. Acad. Sci. U. S. A. 99, 12531 (2002)CrossRefGoogle Scholar
  30. 30.
    S. Boddohi, C.E. Killingsworth, M.J. Kipper, Biomacromolecules 9, 2021 (2008)CrossRefGoogle Scholar
  31. 31.
    C. Picart, P. Lavalle, P. Hubert, F.J.G. Cuisinier, G. Decher, P. Schaaf, J.-C. Voegel, Langmuir 17, 7414 (2001)CrossRefGoogle Scholar
  32. 32.
    F. Liu, D. Wang, C. Sun, D.J. McClements, Y. Gao, Food Chem. 205, 129 (2016)CrossRefGoogle Scholar
  33. 33.
    E.M. Baba, C.E. Cansoy, E.O. Zayim, Appl. Surf. Sci. 350, 115 (2015)CrossRefGoogle Scholar
  34. 34.
    M.G. Carneiro-da-Cunha, M.A. Cerqueira, B.W.S. Souza, S. Carvalho, M.A.C.C. Quintas, J.A. Teixeira, A.A. Vicente, Carbohydr. Polym. 82, 153 (2010)CrossRefGoogle Scholar
  35. 35.
    B.G. de S. Medeiros, A.C. Pinheiro, M.G. Carneiro-da-Cunha, A.A. Vicente, J. Food Eng. 110, 457 (2012)CrossRefGoogle Scholar
  36. 36.
    C.A. Grant, A. Alfouzan, T. Gough, P.C. Twigg, P.D. Coates, Micron (Oxford, England: 1993) 44, 174 (2013)CrossRefGoogle Scholar
  37. 37.
    Z. Ayhan, S. Cimmino, O. Esturk, D. Duraccio, M. Pezzuto, C. Silvestre, Packag. Technol. Sci. 28, 589 (2015)CrossRefGoogle Scholar
  38. 38.
    G.V. Martins, J.F. Mano, N.M. Alves, Nanostructured self-assembled films containing chitosan fabricated at neutral pH. Carbohydr. Polym. 80, 571 (2010)Google Scholar
  39. 39.
    G.V. Martins, J.F. Mano, N.M. Alves, Langmuir 27, 8415 (2011)CrossRefGoogle Scholar

Copyright information

© Springer Science+Business Media New York 2017

Authors and Affiliations

  • Alejandra Acevedo-Fani
    • 1
  • Laura Salvia-Trujillo
    • 1
  • Robert Soliva-Fortuny
    • 1
  • Olga Martín-Belloso
    • 1
  1. 1.Department of Food TechnologyUniversity of Lleida - Agrotecnio CentreLleidaSpain

Personalised recommendations