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• W2797666049 abstract "Abstract In this study chitin nanocrystals were produced from prawn shells and used for production of Pickering emulsions. Chitin was obtained by deproteination, demineralization and discoloration of prawn and applied for development of nanocrystal by acid hydrolysis. Chitin and nanocrystals had production yields of 22 and 20%, and crystallinity indexes of 76 and 88%, respectively. Nanocrystals showed spherical morphology and their alpha structure did not change with acid hydrolysis. Thermal analysis indicated higher order of nanocrystals in comparison to chitin. Finally, the ability of developed nanoparticles for producing Pickering emulsions was compared with a conventional surfactant stabilized emulsion. The results showed that mean diameter of oil droplet of nanoparticle stabilized Pickering emulsion was lower than lecithin containing emulsion with the same concentration (4.5 versus 10.9 μm). Pickering emulsions showed high stability during four weeks of storage. Finally, the data approved the high potential of chitin nanocrystals for obtaining long term and thermally stable emulsions." @default.
• W2797666049 created "2018-04-24" @default.
• W2797666049 creator A5004136294 @default.
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• W2797666049 date "2018-09-01" @default.
• W2797666049 modified "2023-09-24" @default.
• W2797666049 title "Production and characterization of chitin nanocrystals from prawn shell and their application for stabilization of Pickering emulsions" @default.
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• W2797666049 doi "https://doi.org/10.1016/j.foodhyd.2018.04.030" @default.
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