Please use this identifier to cite or link to this item: http://hdl.handle.net/1822/16779

TitleInfluence of concentration, ionic strength and pH on zeta potential and mean hydrodynamic diameter of edible polysaccharide solutions envisaged for multinanolayered films production
Author(s)Carneiro-da-Cunha, Maria G.
Cerqueira, M. A.
Souza, B. W. S.
Teixeira, J. A.
Vicente, A. A.
KeywordsPolysaccharides
Zeta potential
Hydrodynamic diameter
Issue date2011
PublisherElsevier
JournalCarbohydrate Polymers
Abstract(s)Polysaccharide multinanolayers are becoming a new and general means of modifying and functionalizing surfaces of several materials. This is achieved through changing the interfacial properties of those surfaces followed by sequential adsorption of e.g., polysaccharides. Knowledge of properties of polysaccharide solutions such as zeta potential (Zp) and mean hydrodynamic diameter (Z-average) is crucial to obtain stable, functional nanostructures. In this work sodium alginate, carragennan, chitosan, and two galactomannans were characterized in terms of Zp and Z-average, as a function of polysaccharides and NaCl concentrations and pH. The most relevant effects of these factors on Zp and on Z-average were analysed using a 23 full factorial design. With a few exceptions, the effect of independent variables on Zp and Z-average values is statistically significant. In general (except for k-carragennan solutions) higher polysaccharide concentrations lead to higher Z-average values; and higher pH values lead to higher Z-average values (except for solutions of chitosan and galactomannan of Gleditsia triacanthos). NaCl addition decreases Z-average. For the galactomannans solutions Zp values were found to be neutral (ranging from −13.7 to −2.1 mV) independently of the combinations of variables used. This work establishes a relationship between important polysaccharides properties and the values of pH, polysaccharide and salt concentrations, thus providing insight on how to control the structure and texture of multinanolayered films in view of their potential application e.g., in the food, pharmaceutical, and cosmetic industries.
TypeArticle
URIhttp://hdl.handle.net/1822/16779
DOI10.1016/j.carbpol.2011.03.001
ISSN0144-8617
Other identifiers0144-8617
Peer-Reviewedyes
AccessOpen access
Appears in Collections:CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series

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