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Evaluation of Electrostatic Interaction between Lysolecithin and Chitosan in Two-Layer Tuna Oil Emulsions by Nuclear Magnetic Resonance (NMR) Spectroscopy

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Abstract

The main objective of this work was to investigate the electrostatic interaction between lysolecithin and chitosan in two-layer tuna oil-in-water emulsions using nuclear magnetic resonance (NMR) spectroscopy. The influence of chitosan concentration on the stability and properties of these emulsions was also evaluated. The 5 wt% tuna oil one-layer emulsion (lysolecithin-stabilized oil droplets without chitosan) and two-layer emulsions (lysolecithin-chitosan stabilized oil droplets) containing 5 wt% tuna oil, 1 wt% lysolecithin and various chitosan concentrations (0.025–0.40 wt%) were prepared. The one-dimensional (1D) 31P and 1H NMR spectra of emulsions were then recorded at 25 °C. The results showed that addition of chitosan affected the stability and properties of lysolecithin-stabilized one-layer emulsions. The 31P NMR peak of the choline head group on lysolecithin molecules disappeared when chitosan was added at concentrations above neutralization concentration (> 0.05 wt%). The 1H NMR peak intensity monitoring free amino groups (−NH 3 +) of chitosan showed a strong positive linear relationship to the chitosan concentration with a high correlation coefficient (R2 ≈ 0.99). This 1H NMR peak in emulsions could not be detected for chitosan in emulsions lower than saturation concentration (< 0.15 wt%). These phenomena indicate an electrostatic interaction between lysolecithin and chitosan at droplet surface in emulsion and were consistent with the results from zeta-potential measurements. The T 2* relaxation time of the choline head group (N-(CH 3)3) signal of lysolecithin also confirmed that lysolecithin-chitosan electrostatic interaction occurs at the surface of oil droplets in two-layer emulsions. The results suggest that NMR spectroscopy can be used as an alternative method for monitoring the electrostatic interaction between surfactant and oppositely charged electrolytes or biopolymers in two-layer emulsions.

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Acknowledgments

The authors acknowledge the Siew-Sngiem Karnchanachari Research Leadership Awards, SVITA-KU Joint Initiative, and Japan Student Services Organization (JASSO) for financial support. We are also greatful to Associate Professor Parichat Hongsprabhas and Associate Professor Sanguansri Charoenrein for their guidance and kind help.

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Authors and Affiliations

  1. Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Road, Chatuchak, Bangkok, 10900, Thailand

    Yaowapa Kwamman, Busakorn Mahisanunt & Utai Klinkesorn

  2. Department of Food Science and Technology, Tokyo University of Marine Science and Technology, 4-5-7, Minato-ku, Konan, Tokyo, 108-8477, Japan

    Shingo Matsukawa

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  1. Yaowapa Kwamman
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  2. Busakorn Mahisanunt
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  4. Utai Klinkesorn
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Correspondence to Utai Klinkesorn.

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Kwamman, Y., Mahisanunt, B., Matsukawa, S. et al. Evaluation of Electrostatic Interaction between Lysolecithin and Chitosan in Two-Layer Tuna Oil Emulsions by Nuclear Magnetic Resonance (NMR) Spectroscopy. Food Biophysics 11, 165–175 (2016). https://doi.org/10.1007/s11483-016-9427-6

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  • DOI: https://doi.org/10.1007/s11483-016-9427-6

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