Characterisation of chitosan molecular weight distribution by multi-detection asymmetric flow-field flow fractionation (AF4) and SEC.

A new method for the molecular weight (MW) determination of chitosans by asymmetric flow field flow fractionation (AF-FFF or AF4) coupled with multi-angle light scattering (MALS) and differential refractive index (RI) detectors is proposed. The method allows the separation of polymer from molecular aggregates typically found in chitosan solutions making possible the accurate determination of MW distribution of the polymer. The effect of different experimental conditions on the obtained results has been evaluated and compared with those obtained from SEC-MALS-RI (size exclusion chromatography-MALS-RI). The chitosans analysed were from different biological sources and of varying degree of acetylation. AF4-MALS-RI results revealed that although aggregates are minimised when using a good solvent, a fraction still remains, and it is only completely eliminated by filtration through small pore sizes (≤0.45µm). This represents a limitation for the characterisation of high MW chitosan, where filtration can lead to considerable sample loss in the filter. The method described here has the advantage of not only allowing the identification and separation of the aggregates present, but also the accurate determination of the MW distribution for a wide range of chitosans of varying type where results are well correlated with those obtained by more conventional techniques.

Functional food microstructures for macronutrient release and delivery.

There is a need to understand the role of fat, protein and carbohydrate in human health, and also how foods containing and/or structured using these macronutrients can be designed so that they can have a positive impact on health. This may include a reduction in fat, salt or sugar, the protection and targeted release of micronutrients or active ingredients from/to particular parts of the digestive system, improvement of gastrointestinal health or satiety enhancing properties. Such foods can be designed with various macro- and microstructures that will impact on macronutrient release and delivery. These include simple and double emulsions, the use of Pickering particles and shells, nanoparticles, liposomes, gelled networks, fluid gels and gel particles, foams, self-assembled structures, and encapsulated systems. In order to design foods that deliver these benefits understanding of how these structures behave in the gastrointestinal tract is also required, which should involve utilising both in vitro and in vivo studies. This review aims to draw together research in these areas, by focusing on the current state of the art, but also exciting possibilities for future research and food development.