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Thermo-rheological properties of chitosan hydrogels with hydroxypropyl methylcellulose and methylcellulose
Juliana Domingues Dos Santos Carvalho1, Renata Santos Rabelo2, Miriam Dupas Hubinger1
1Department of Food Engineering and Technology, School of Food Engineering, University of Campinas (UNICAMP), 80, Monteiro Lobato Street, P.O. Box 6121, 13083-862, Campinas, SP, Brazil.
Abstract:
Thermal and rheological properties of methylcellulose (MC) and hydroxypropyl methylcellulose (HPMC) hydrogels with chitosan (CHI) were investigated to verify the potential application of these blends as structured systems for oil transport (emulgel, oleogels, and bigels). FTIR confirmed hydrophobic interactions of cellulosic polymers with chitosan. In the temperature sweep, the thermosensitive hydrogels showed their reduced gel point compared to the original polymers. The gelation temperature was reduced from 66.9 °C for pure HPMC to 43.6 °C and 43.6 °C (MC pure polymer) to 39.3 °C when 30% CHI was added for both cases. The addition of 20 and 30% chitosan is enough to modify the extension of the gelation temperature of these polymers. These results indicate that the addition of chitosan enables MC and HPMC to form gels at lower temperatures, which could allow milder thermal conditions to be applied in processing oil carrier systems.
