EFFECT OF GRINDING AND PARTICLE SIZE ON SOME PHYSICAL AND RHEOLOGICAL PROPERTIES OF CHITOSAN | ||||
Arab Universities Journal of Agricultural Sciences | ||||
Article 20, Volume 27, Issue 2, September and October 2019, Page 1513-1527 PDF (970.64 K) | ||||
Document Type: Original Article | ||||
DOI: 10.21608/ajs.2019.59413 | ||||
View on SCiNiTO | ||||
Authors | ||||
Ibrahim Amin Ibrahim 1; Hamdy Mostafa Ebeid2; Yasser Fikry Kishk3; Abdel Fattah Abdel Kareem Abdel Fattah3; Khaled Fahmy Mahmoud4; A. I. Ibrahim5; H. M. Ebeid5; Y. F.M. Kishk5; A. A. Abdel Fattah5; K. F. Mahmoud6 | ||||
1Food Sci. Dept. Fac. of Agric., Ain Shams Univ. Alqaliobia, Egypt | ||||
2Food Science Department Faculty of Agriculture Ain Shams University Cairo, Egypt | ||||
3Food Science and Nutrition Department Faculty of Science Taif University Taif, Saudi Arabia | ||||
4Department of Food Science and Technology, National Research Centere, Dokki, Cairo, Egypt. | ||||
5Food Sci. Dept., Fac. of Agric., Ain Shams Univ., P.O. Box 68, Hadayek Shoubra 11241, Cairo, Egypt | ||||
6Food Technology Dept., National Research Centere, Dokki, Giza, Egypt | ||||
Abstract | ||||
The present study was conducted to prepare nano-chitosan particles (CN) by ultrafine grinding from crude chitosan powder (CC) using a ball mill with 130 numbers of zirconia beads in range from 0.5 to 1.5 mm diameter (75 beads 0.5 mm diameter, 30 beads 1.0 mm diameter and 25 beads 1.5 mm diameter). In addition, physical and rheological properties of chitosan solutions were determined. The results revealed that ultrafine grinding has effectively milled the chitosan particles to nanoscale. Prepared chitosan nanoparticles were characterized by devices X-Ray Diffraction (XRD), Zetasizer particle sizes and Zeta potential of chitosan particles (after milling for 30, 60 and 90 minutes). The particle size of nano-chitosan was distributed in a range of 250-600 nm. with a polydispersity index use as an anti-oxidant and antimicrobial with reducing the amount used to deliver the desired purpose. Additional research is required to further investigate the potential value-added utilization of these chitosan derivatives in improving the quality and safety of some food products. | ||||
Keywords | ||||
Nano-chitosan; wet ball mill; Nanotechnology; Physical and rheological properties | ||||
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