I. Shestopalova, V. Kolodyaznaya, E. Kiprushkina, E. Kuprina, V. Petrova, E. A. Rogozina, Veronika O. Danko
This article provides data on the analysis of the properties of chitosan derivatives as a functional ingredient used in food technologies as a structure-forming agent, immunomodulator, enterosorbent of xantobiotics, anti-sclerotic and anti-arthritic factor, and as a regulator of the acidity of gastric juice. The expediency of the use of N-methylallyl-chitosan (chitosan derivative) as a substance that improves the functional-technological (moisture and fat-retaining power) and rheological properties of meat-and-vegetable emulsions is shown. The modes of micronising the emulsion depending on the chitosan derivative mass concentration, the speed of rotation of the knives of the microniser and the processing time were studied. Dependences on the change of moisture and fat-retaining power (MRP, FRP) and effective viscosity (η) on the above-mentioned parameters were investigated. The parameters of micronising were validated: the speed of rotation of the knives (υ) was 2500 rpm, the processing time (τ) was 60 s, υ was 3000 rpm, and τ was 50 s; also, the mass fraction of chitosan derivatives was 0.06%, which ensures the production of meat-and-vegetable emulsions of high quality.
{"title":"FUNCTIONAL-TECHNOLOGICAL PROPERTIES OF MEAT-AND-VEGETABLE EMULSIONS WITH THE ADDITION OF CHITOSAN DERIVATIVES","authors":"I. Shestopalova, V. Kolodyaznaya, E. Kiprushkina, E. Kuprina, V. Petrova, E. A. Rogozina, Veronika O. Danko","doi":"10.15259/PCACD.23.017","DOIUrl":"https://doi.org/10.15259/PCACD.23.017","url":null,"abstract":"This article provides data on the analysis of the properties of chitosan derivatives as a functional ingredient used in food technologies as a structure-forming agent, immunomodulator, enterosorbent of xantobiotics, anti-sclerotic and anti-arthritic factor, and as a regulator of the acidity of gastric juice.\u0000The expediency of the use of N-methylallyl-chitosan (chitosan derivative) as a substance that improves the functional-technological (moisture and fat-retaining power) and rheological properties of meat-and-vegetable emulsions is shown.\u0000The modes of micronising the emulsion depending on the chitosan derivative mass concentration, the speed of rotation of the knives of the microniser and the processing time were studied. Dependences on the change of moisture and fat-retaining power (MRP, FRP) and effective viscosity (η) on the above-mentioned parameters were investigated.\u0000The parameters of micronising were validated: the speed of rotation of the knives (υ) was 2500 rpm, the processing time (τ) was 60 s, υ was 3000 rpm, and τ was 50 s; also, the mass fraction of chitosan derivatives was 0.06%, which ensures the production of meat-and-vegetable emulsions of high quality.","PeriodicalId":44461,"journal":{"name":"Progress on Chemistry and Application of Chitin and its Derivatives","volume":" ","pages":""},"PeriodicalIF":0.6,"publicationDate":"2018-09-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48182590","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
M. Szcześniak, B. Grimling, J. Meler, B. Karolewicz
The effect of chitosan concentration on the properties of dermatological preparations prepared with 2% methylcellulose and 10% polyvinylpyrrolidone was studied. As the levels of chitosan, propylene glycol-1,2 and glycerol increased, the hardness, consistency and cohesiveness of the hydrophilic gels increased, while the dissipation capacity decreased. Gels based on methylcellulose and chitosan, compared to formulations containing polyvinylpyrrolidone, have a higher rate of loss of volatile compounds, higher pH values for 1,2-propylene glycol formulation and higher texture parameters. The tested hydrogels have good rheological properties, allowing extrusion from the tube and spreading on the skin.
{"title":"APPLICATION OF CHITOSAN IN THE FORMULATION OF DERMATOLOGICAL HYDROGELS PREPARED ON THE BASIS OF MACROMOLECULAR COMPOUNDS","authors":"M. Szcześniak, B. Grimling, J. Meler, B. Karolewicz","doi":"10.15259/PCACD.23.018","DOIUrl":"https://doi.org/10.15259/PCACD.23.018","url":null,"abstract":"The effect of chitosan concentration on the properties of dermatological preparations prepared with 2% methylcellulose and 10% polyvinylpyrrolidone was studied. As the levels of chitosan, propylene glycol-1,2 and glycerol increased, the hardness, consistency and cohesiveness of the hydrophilic gels increased, while the dissipation capacity decreased. Gels based on methylcellulose and chitosan, compared to formulations containing polyvinylpyrrolidone, have a higher rate of loss of volatile compounds, higher pH values for 1,2-propylene glycol formulation and higher texture parameters. The tested hydrogels have good rheological properties, allowing extrusion from the tube and spreading on the skin.","PeriodicalId":44461,"journal":{"name":"Progress on Chemistry and Application of Chitin and its Derivatives","volume":" ","pages":""},"PeriodicalIF":0.6,"publicationDate":"2018-09-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46659345","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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