Preparation and characterization of chitin dispersion entangled sunflower oil emulsions
GRASAS Y ACEITES, cilt.77, sa.1-2, ss.2271-2285, 2026 (SCI-Expanded, Scopus)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 77 Sayı: 1-2
- Basım Tarihi: 2026
- Doi Numarası: 10.3989/gya.1211242.2271
- Dergi Adı: GRASAS Y ACEITES
- Derginin Tarandığı İndeksler: Food Science & Technology Abstracts, Academic Search Ultimate (EBSCO), Biomedical Reference Collection: Corporate Edition (EBSCO), Scopus, Science Citation Index Expanded (SCI-EXPANDED), Fuente Academica Plus, BIOSIS, Compendex, CAB Abstracts, Directory of Open Access Journals, DIALNET
- Sayfa Sayıları: ss.2271-2285
- Çanakkale Onsekiz Mart Üniversitesi Adresli: Evet
Özet
The aim was to develop and characterize 6.6 wt% aqueous chitin dispersion-based sunflower oil emulgels prepared with Tween 20, Tween 40, Tween 80, and Pluronic F68 emulsifiers. All emulsions exhibited excellent centrifuge stability and a creamy-white appearance. Differential scanning calorimetry revealed melting peak temperatures ranging from 97.3 to 123.1 °C. X-ray diffraction analysis demonstrated that all samples contained β-type polymorphic crystals. Frequency sweep measurements showed that the storage modulus followed the order C-T20 > C-T40 > C-F68 > C-T80 up to an angular frequency of 150 rad/s. All emulgels exhibited structural recovery after exposure to high shear, indicating good resistance to mechanical deformation. Furthermore, all samples except C-F68 retained their gel structure up to 120 °C during the temperature ramp test. These findings demonstrate that chitin dispersion-based emulgels possess desirable thermal, structural, and rheological properties and represent promising biodegradable and biocompatible semi-solid fat alternatives for food applications.