Optimization, characterisation, and stability of chitosan-cellulose nanocrystal nanocomplexes

Area of Science:

• Food Science and Technology
• Materials Science
• Biopolymer Engineering

Background:

• Growing demand for sustainable, functional food materials.
• Need for biodegradable systems to improve food quality, safety, and shelf life.
• Chitosan and nanocrystalline cellulose as promising biopolymers.

Purpose of the Study:

• Develop and characterize polyelectrolyte complexes of chitosan (CHI) and nanocrystalline cellulose (CNC).
• Investigate varying molar ratios (3:1, 6.5:1, 10:1) for optimal properties.
• Evaluate potential as food delivery systems or functional ingredients.

Main Methods:

• Formation and characterization of CHI:CNC polyelectrolyte complexes.
• Analysis of physicochemical properties, colloidal behavior, and thermal stability.
• Fourier transform infrared spectroscopy and thermogravimetric analysis.
• Long-term stability tests at 7°C and 25°C over 30 days.

Main Results:

• Confirmed hydrogen bonding interactions between chitosan and CNC.
• Demonstrated enhanced thermal stability of nanocomplexes versus individual polymers.
• Identified the 3:1 CHI:CNC ratio as yielding the most stable dispersion.
• Observed minimal aggregation and consistent particle size for the 3:1 ratio.

Conclusions:

• CHI:CNC nanocomplexes show potential as food technology ingredients.
• The 3:1 ratio offers superior stability and thermal properties.
• These biocompatible systems can enhance bioactive compound performance and shelf stability in food products.