Development of Schiff base–type oleogels using the emulsion template approach at different pH values: Comparative investigation of their structure and properties

Herein, Schiff base-type oleogels (SBOs) comprising chitosan (CS) and syringaldehyde (SA) were prepared using the emulsion template method at different pH values. The properties and structure of the oleogels produced at various pH values were examined. ATR-FTIR and X-ray diffraction findings indicated that CS was cross-linked with SA to produce Schiff bases. The Schiff base reaction was the primary reason for the successful formation of oleogels. Rheological performance revealed that all oleogels had high gel strength (G' > G″) and thermal stability. Additionally, free radical scavenging experiments and oil-binding capacity (OBC) indicated that the CS-SA oleogels had excellent antioxidant properties and OBC when the pH was 4,which can be attributed to the good solubility of chitosan in this pH environment, and the relatively stable Schiff base structure. However, even at lower pH (below pH of 4), the cross-linking reaction between CS and SA still occurred. Thus, the liquid oil was successfully retained in the 3D network structure.

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Publication Details

Journal
Current Research in Food Science
Published
2025-01-01
DOI
https://doi.org/10.1016/j.crfs.2025.101202
Primary Topic
Food Chemistry and Fat Analysis
Type
article
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article

Development of Schiff base–type oleogels using the emulsion template approach at different pH values: Comparative investigation of their structure and properties

Jianfei Zhu, Jun Cui, Dongling Tian, Xi Chen et al.
Current Research in Food Science
Food Chemistry and Fat Analysis
article

Development of Schiff base–type oleogels using the emulsion template approach at different pH values: Comparative investigation of their structure and properties

Jianfei Zhu, Jun Cui, Dongling Tian, Xi Chen, Ruiping Gao
article en

Abstract

Herein, Schiff base-type oleogels (SBOs) comprising chitosan (CS) and syringaldehyde (SA) were prepared using the emulsion template method at different pH values. The properties and structure of the oleogels produced at various pH values were examined. ATR-FTIR and X-ray diffraction findings indicated that CS was cross-linked with SA to produce Schiff bases. The Schiff base reaction was the primary reason for the successful formation of oleogels. Rheological performance revealed that all oleogels had high gel strength (G' > G″) and thermal stability. Additionally, free radical scavenging experiments and oil-binding capacity (OBC) indicated that the CS-SA oleogels had excellent antioxidant properties and OBC when the pH was 4,which can be attributed to the good solubility of chitosan in this pH environment, and the relatively stable Schiff base structure. However, even at lower pH (below pH of 4), the cross-linking reaction between CS and SA still occurred. Thus, the liquid oil was successfully retained in the 3D network structure.

Current Research in Food ScienceVol. 11
Chongqing Technology and Business University (CN), Chongqing University of Science and Technology (CN), Chongqing University of Technology (CN)
Openalex Percentile: Top 70%
Food Chemistry and Fat Analysis
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