Background: Edible coating is an effective and widely used approach for preservation of quality fruits. The physiological changes remain intact with edible that leads to maintain the nutritional quality. current study endeavor develop appropriate material may be applied over fruits as freshness indicators. Methods: Chitosan nanoemulsion was prepared ultrasonication guava samples were dipped in ...

The stability of crude oil droplets formed by adding chemical dispersants can be considerably enhanced by the use of the biopolymer, hydrophobically modified chitosan. Turbidimetric analyses show that emulsions of crude oil in saline water prepared using a combination of the biopolymer and the well-studied chemical dispersant (Corexit 9500A) remain stable for extended periods in comparison to e...

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 le...

In recent years, natural biodegradable nanoparticles as stabilizers of Pickering emulsions have attracted extensive attention. this work, a emulsion composed chitosan/Arabic gum (CS/GA NPs), tea tree oil and vitamin E was formulated. Then the antibacterial, anti-inflammatory wound healing abilities were evaluated. encapsulated strengthened antibacterial activity towards Staphylococcus aureus, E...

Water-in-Water (W/W) emulsions were prepared in aqueous mixtures of an anionic polyelectrolyte (sodium alginate, NaAlg), with a globular protein (bovine serum albumin, BSA). This combination showed phase separation at two different intervals pH, and their behavior was studied. BSA-in-alginate obtained dropped into Ca2+, Fe3+ or chitosan solutions, forming capsules diameters around 2–4 mm, by io...