Physicochemical characterization of polyelectrolyte complex blends of aloe vera gel, chitosan and alginate

International Conference on Food Chemistry & Hydrocolloids

August 11-12, 2016 Toronto, Canada

Gallardo-Rivera R, Vazquez-Torres H, Perez-Alonso C, Tecante A, Roman-Guerrero A and Shirai K

Universidad Autonoma Metropolitana, Iztapalapa, Mexico
Universidad Aut�³noma Metropolitana, M�©xico
Universidad Aut�³noma del Estado de M�©xico, M�©xico
Universidad Nacional Aut�³noma de M�©xico, Mexico

Posters & Accepted Abstracts: J Exp Food Chem

Abstract :

Chitosan (CH), alginate (ALG) and aloe vera (Aloe barbadensis) Miller (AV) have applications in ice cream, beverages, syrup, dressing, bread making, meat products as thickening agents and as packaging materials. In this study polyelectrolyte complexes (PECs) with CH-ALG-AV were prepared at pH 4 and 6 using two types of CH, obtained by N-deacetylation of chitins extracted by biological method (BCH) and chemical method (QCH). pH was selected considering food applications and stability of AV. PECs were characterized using analysis of the FT-IR spectroscopy, which electrostatic interaction among AV, ALG, and CH were evidenced at 1595 cm-1. The formation of PEC was also corroborated by fluorescence microscopic analysis by using calcofluor white reagent that interact with 1,4-�²-glucans as CH and induced fluorescence. Zeta potential measurements in PECs indicated polyanionic surface charge in the range of -20 to -24 mV, which suggested a stable system. The dynamic moduli exhibited a high dependence on angular frequency typical of macromolecular solutions. PECs morphologies were analyzed by scanning electron microscopy, which showed rough and lamellar structures of PEC at pH 4 and 6. The prepared PECs have potential application for formulation of nutraceutical foods.

Biography :

Gallardo-Rivera R is currently pusuing his PhD in Biotecnology in the group of Biopolymers and Bioprocess of Agro-Industrial and Food By-products at Universidad Autonoma Metropolitana Campus Iztapalapa, under the supervision of full time Professor Dr. Keiko Shirai.

Email: smk@xanum.uam.mx