Alginate-Chitosan Microgel Particles, Water–Oil Interfacial Layers, and Emulsion Stabilization

In this work, alginate-chitosan microgel particles were formed at different pH levels with the aim of using them as viscoelastic interfacial layers, which confer emulsion stability to food systems. The particles’ size and structural characteristics determined laser diffraction, confocal microscopy (CLSM), time-domain nuclear magnetic resonance (TD-NMR). affected characteristics, larger lower levels. T2 relaxation measurements TD-NMR did not reveal differences in mobility within for levels, could have been related more or less swollen structure. rate adsorption sunflower oil–water interface differed between but equilibrium tension all systems was similar. Higher dilatational viscoelasticity obtained (3, 4, 5), G’ reaching 13.6 mN/m (0.1 Hz) 3. rheological regime transitioned from a linear elastic one higher pH. thicker, highly layer low pH, combination charges expected its performance during emulsification storage. As revealed by diffraction CLSM, droplet sizes emulsions 6 7 significantly increased 1 week CLSM examination bridging flocculation Nevertheless, presented macroscopic volumetric periods exceeding 25 °C. A potential application present be formation stable, low-fat dressings without addition any emulsifier, allowing, same time, release bioactive compounds such are known.