Gum Arabic and chitosan self-assembly: Thermodynamic and mechanism aspects

Food Hydrocolloids - Tập 96 - Trang 463-474 - 2019
Marie E. Vuillemin1, Florentin Michaux1, Lionel Muniglia1, Michel Linder1, Jordane Jasniewski1
1Université de Lorraine, LIBio, F-54000 Nancy, France

Tài liệu tham khảo

Aberkane, 2010, Thermodynamic characterization of acacia gum-beta-lactoglobulin complex coacervation, Langmuir: The ACS Journal of Surfaces and Colloids, 26, 12523, 10.1021/la100705d Abodinar, 2014, A novel method to estimate the stiffness of carbohydrate polyelectrolyte polymers based on the ionic strength dependence of zeta potential, Carbohydrate Polymers, 112, 6, 10.1016/j.carbpol.2014.05.063 Anwunobi, 2011, Recent applications of natural polymers in nanodrug delivery, Journal of Nanomedicine & Nanotechnology, s4, 10.4172/2157-7439.S4-002 Avadi, 2010, Preparation and characterization of insulin nanoparticles using chitosan and Arabic gum with ionic gelation method, Nanomedicine: Nanotechnology, Biology and Medicine, 6, 58, 10.1016/j.nano.2009.04.007 Beppu, 2002, Influence of calcification solution on in vitro chitosan mineralization, Materials Research, 5, 47, 10.1590/S1516-14392002000100008 Bhatia, 2005, Polyelectrolytes for cell encapsulation, Current Opinion in Colloid & Interface Science, 10, 45, 10.1016/j.cocis.2005.05.004 Butstraen, 2014, Preparation of microcapsules by complex coacervation of gum Arabic and chitosan, Carbohydrate Polymers, 99, 608, 10.1016/j.carbpol.2013.09.006 Chen, 1998, Effect of temperature on the intrinsic viscosity and conformation of chitosans in dilute HCl solution, International Journal of Biological Macromolecules, 23, 135, 10.1016/S0141-8130(98)00036-1 Coelho, 2011, Nanostructure of polysaccharide complexes, Journal of Colloid and Interface Science, 363, 450, 10.1016/j.jcis.2011.07.098 Dickinson, 2008, Interfacial structure and stability of food emulsions as affected by protein –polysaccharide interactions, Soft Matter, 4, 932, 10.1039/b718319d Dickinson, 2001, Effect of heat and shear on β-lactolobulin-acacia gum complex coacervation, Food Colloids, 332 Duhoranimana, 2018, Thermodynamic characterization of Gelatin–Sodium carboxymethyl cellulose complex coacervation encapsulating Conjugated Linoleic Acid (CLA), Food Hydrocolloids, 80, 149, 10.1016/j.foodhyd.2018.02.011 Eratte, 2014, Complex coacervation with whey protein isolate and gum Arabic for the microencapsulation of omega-3 rich tuna oil, Food and Function, 5, 2743, 10.1039/C4FO00296B Espinosa-Andrews, 2007, Gum Arabic−chitosan complex coacervation, Biomacromolecules, 8, 1313, 10.1021/bm0611634 Espinosa-Andrews, 2013, Interrelationship between the zeta potential and viscoelastic properties in coacervates complexes, Carbohydrate Polymers, 95, 161, 10.1016/j.carbpol.2013.02.053 Espinosa-Andrews, 2010, Determination of the gum Arabic–chitosan interactions by Fourier Transform Infrared Spectroscopy and characterization of the microstructure and rheological features of their coacervates, Carbohydrate Polymers, 79, 541, 10.1016/j.carbpol.2009.08.040 Fan, 2012, Formation mechanism of monodisperse, low molecular weight chitosan nanoparticles by ionic gelation technique, Colloids and Surfaces B: Biointerfaces, 90, 21, 10.1016/j.colsurfb.2011.09.042 Fathi, 2014, Nanoencapsulation of food ingredients using carbohydrate based delivery systems, Trends in Food Science & Technology, 39, 18, 10.1016/j.tifs.2014.06.007 Feng, 2008, Polyelectrolyte complex characterization with isothermal titration calorimetry and colloid titration, Colloids and Surfaces A: Physicochemical and Engineering Aspects, 317, 535, 10.1016/j.colsurfa.2007.11.053 Filion, 2007, Ionization and solubility of chitosan solutions related to thermosensitive chitosan/glycerol-phosphate systems, Biomacromolecules, 8, 3224, 10.1021/bm700520m Jayme, 1999, Zeta potentials of gum Arabic stabilised oil in water emulsions, Food Hydrocolloids, 13, 459, 10.1016/S0268-005X(99)00029-6 Joye, 2014, Biopolymer-based nanoparticles and microparticles: Fabrication, characterization, and application, Current Opinion in Colloid & Interface Science, 19, 417, 10.1016/j.cocis.2014.07.002 Kayitmazer, 2017, Thermodynamics of complex coacervation, Advances in Colloid and Interface Science, 239, 169, 10.1016/j.cis.2016.07.006 Kelly, 1994, Some observations on the nature of heated mixtures of bovine serum albumin with an alginate and a pectin, Carbohydrate Polymers, 23, 115, 10.1016/0144-8617(94)90035-3 Kim, 2017, Complex coacervates based on recombinant mussel adhesive proteins: Their characterization and applications, Soft Matter, 13, 7704, 10.1039/C7SM01735A Kizilay, 2011, Complexation and coacervation of polyelectrolytes with oppositely charged colloids, Advances in Colloid and Interface Science, 167, 24, 10.1016/j.cis.2011.06.006 de Kruif, 2004, Complex coacervation of proteins and anionic polysaccharides, Current Opinion in Colloid & Interface Science, 9, 340, 10.1016/j.cocis.2004.09.006 Lankalapalli, 2009, Polyelectrolyte complexes: A review of their applicability in drug delivery technology, Indian Journal of Pharmaceutical Sciences, 71, 481, 10.4103/0250-474X.58165 Li, 2012, Phase behavior and molecular thermodynamics of coacervation in oppositely charged polyelectrolyte/surfactant systems: A cationic polymer JR 400 and anionic surfactant SDS mixture, Langmuir, 28, 10348, 10.1021/la301475s Lopez-Torrez, 2015, Acacia Senegal vs. Acacia seyal gums – Part 1: Composition and structure of hyperbranched plant exudates, Food Hydrocolloids, 51, 41, 10.1016/j.foodhyd.2015.04.019 Maqbool, 2010, A combination of gum Arabic and chitosan can control anthracnose caused by Colletotrichum musae and enhance the shelf-life of banana fruit, The Journal of Horticultural Science and Biotechnology, 85, 432, 10.1080/14620316.2010.11512693 Moschakis, 2010, Modifications in stability and structure of whey protein-coated o/w emulsions by interacting chitosan and gum Arabic mixed dispersions, Food Hydrocolloids, 24, 8, 10.1016/j.foodhyd.2009.07.001 Overbeek, 1957, Phase separation in polyelectrolyte solutions. Theory of complex coacervation, Journal of Cellular and Comparative Physiology, 49, 7, 10.1002/jcp.1030490404 Priftis, 2012, Thermodynamic characterization of polypeptide complex coacervation, Langmuir, 28, 15947, 10.1021/la302729r Qiao, 2010, Viscosities of pure water, acetic acid + water, and p-Xylene + acetic acid + water at different temperature and pressure, Chinese Journal of Chemical Engineering, 18, 446, 10.1016/S1004-9541(10)60242-X Qin, 2014, Weak protein complexes: Challenging to study but essential for life, FEBS Journal, 1948, 10.1111/febs.12744 Renard, 2012, Structure of arabinogalactan-protein from Acacia gum: From porous ellipsoids to supramolecular architectures, Carbohydrate Polymers, 90, 322, 10.1016/j.carbpol.2012.05.046 Renard, 2006, Acacia Senegal Gum:  continuum of molecular species differing by their protein to sugar ratio, molecular weight, and charges, Biomacromolecules, 7, 2637, 10.1021/bm060145j Roldan-Cruz, 2016, Electrical impedance spectroscopy for monitoring the gum Arabic–chitosan complexation process in bulk solution, Colloids and Surfaces A: Physicochemical and Engineering Aspects, 495, 125, 10.1016/j.colsurfa.2016.02.004 Roy, 2010, Viscous synergic behaviour and solvent–solvent interactions occurring in liquid mixtures of aqueous alkanols with some alkanoic acids, Physics and Chemistry of Liquids, 48, 564, 10.1080/00319100903161507 Sakloetsakun, 2015, Chitosan–gum Arabic polyelectrolyte complex films: Physicochemical, mechanical and mucoadhesive properties, Pharmaceutical Development and Technology, 1 Sanchez, 2006, Complex coacervation between β-lactoglobulin and Acacia gum: A nucleation and growth mechanism, Journal of Colloid and Interface Science, 299, 867, 10.1016/j.jcis.2006.02.031 Schatz, 2004, Formation and properties of positively charged colloids based on polyelectrolyte complexes of biopolymers, Langmuir, 20, 7766, 10.1021/la049460m Schmitt, 1998, Structure and technofunctional properties of protein-polysaccharide complexes: A review, Critical Reviews in Food Science and Nutrition, 38, 689, 10.1080/10408699891274354 Schmitt, 2011, Protein/polysaccharide complexes and coacervates in food systems, Advances in Colloid and Interface Science, 167, 63, 10.1016/j.cis.2010.10.001 Shaddel, 2018, Use of gelatin and gum Arabic for encapsulation of black raspberry anthocyanins by complex coacervation, International Journal of Biological Macromolecules, 107, 1800, 10.1016/j.ijbiomac.2017.10.044 Sonia, 2012, An overview of natural polymers for oral insulin delivery, Drug Discovery Today, 17, 784, 10.1016/j.drudis.2012.03.019 Soni, 2018, Physicochemical, antimicrobial and antioxidant properties of chitosan/TEMPO biocomposite packaging films, Food Packaging and Shelf Life, 17, 73, 10.1016/j.fpsl.2018.06.001 Tan, 2016, Polysaccharide-based nanoparticles by chitosan and gum Arabic polyelectrolyte complexation as carriers for curcumin, Food Hydrocolloids, 57, 236, 10.1016/j.foodhyd.2016.01.021 Turgeon, 2007, Protein–polysaccharide complexes and coacervates, Current Opinion in Colloid & Interface Science, 12, 166, 10.1016/j.cocis.2007.07.007 Veis, 2011, A review of the early development of the thermodynamics of the complex coacervation phase separation, Advances in Colloid and Interface Science, 167, 2, 10.1016/j.cis.2011.01.007 Veis, 1960, Phase separation in polyelectrolyte systems. I. Complex coacervates of gelatin, Journal of Physical Chemistry, 64, 1203, 10.1021/j100838a022 Xiong, 2016, Ovalbumin-chitosan complex coacervation: Phase behavior, thermodynamic and rheological properties, Food Hydrocolloids, 61, 895, 10.1016/j.foodhyd.2016.07.018