Development of eco-friendly submicron emulsions stabilized by a bio-derived gum

Pérez-Mosqueda, Luis M.; Ramírez, Pablo; Trujillo-Cayado, Luis A.; Santos, Jenifer; Muñoz, José

doi:10.1016/j.colsurfb.2014.10.022

Cited by 13 publications

(9 citation statements)

References 35 publications

(33 reference statements)

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“…6 Given that D-limonene is not soluble in water, emulsification is an interesting alternative to solubilize and protect D-limonene from oxidative degradation. 7 Two amphiphilic copolymers have been used in order to emulsify D-limonene. These surfactants have an indispensable role in the formation and stabilization of emulsions.…”

Section: Introductionmentioning

confidence: 99%

Development, rheological properties, and physical stability of d‐limonene‐in‐water emulsions formulated with copolymers as emulsifiers

Trujillo-Cayado

Garcı́a

Muñoz

et al. 2016

J of Applied Polymer Sci

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This contribution reports the development of 30 wt % D-limonene-in-water emulsions formulated with a biopolymer (gellan gum) as stabilizer and prepared with a high-pressure homogenizer. The role as emulsifiers of different ratios of amphiphilic copolymers (Atlas TM G5000 and Atlox TM 4913) was assessed. The results indicated that the ratio of emulsifiers had significant effect on the physical stability, droplet size, viscoelasticity, and viscosity of these emulsions. The mean droplet diameters decreased as Atlas TM G5000 concentration increased from 1 wt % to 3 wt %. The aging of emulsions resulted in an increase in the size of droplets for the emulsions containing high Atlox TM 4913 copolymer content. An increase of Atlas TM G5000 enhanced both the G 0 and G 00 values and the viscosity providing higher stability to emulsions. Gellan gum caused in viscoelastic moduli weaker frequency dependence at the lower frequencies, according to the formation of a faint gel-like matrix. All emulsions exhibited shear thinning flow properties that fitted the power-law equation.

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Section: Introductionmentioning

confidence: 99%

Development, rheological properties, and physical stability of d‐limonene‐in‐water emulsions formulated with copolymers as emulsifiers

Trujillo-Cayado

Garcı́a

Muñoz

et al. 2016

J of Applied Polymer Sci

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“…Some authors suggest that the incorporation of a hydrophobic compound with poor water solubility in the dispersed phase is the most effective way to slow down Ostwald ripening . The use of rosin gum, a natural product obtained from pine trees, as an Ostwald ripening inhibitor has been studied by Perez‐Mosqueda et al . Additionally, Zeeb et al .…”

Section: Introductionmentioning

confidence: 99%

Strategies for reducing Ostwald ripening phenomenon in nanoemulsions based on thyme essential oil

et al. 2019

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BACKGROUND: White thyme essential oil, which can be incorporated in clean-label and food emulsion-based products, is a natural antimicrobial agent. However, emulsions containing essential oils commonly undergo Ostwald ripening as the main destabilization process. The main objective of this work was to evaluate various strategies for the inhibition of Ostwald ripening so as to develop stable nanoemulsions containing white thyme essential oil as food preservative and Kolliphor EL as surfactant.RESULTS: In a first approach, the influence of the surfactant/dispersed phase ratio and the number of cycles through a microfluidizer on droplet size distribution was evaluated. Unfortunately, these emulsions underwent Ostwald ripening, which was demonstrated by the application of the Lifshitz-Slyozov-Wagner theory. In order to reduce this destabilization mechanism, two different techniques based on the modification of the formulation (addition of rosin gum or Aerosil COK84) were analysed using laser diffraction and multiple light scattering techniques. The addition of rosin gum inhibited the Ostwald ripening mechanism, but only partially. Conversely, the incorporation of Aerosil COK84 to the continuous phase led to a gel-like rheological behaviour which seemed to practically avoid Ostwald ripening. CONCLUSIONS: Aerosil particles cover the droplets and form a three-dimensional network suggesting a Pickering stabilization, which was confirmed using transmission electronic microscopy. The results confirmed the role of Aerosil COK84, not only as a thickener or gelling agent, but also as an Ostwald ripening inhibitor.

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“…Conversely, α-Pinene is a strongly non-polar solvent with a high interfacial tension (γ=35.5±0.9 mN/m). This may be a disadvantage during the emulsification process since lower interfacial tension results in a higher ability to break into droplets (Pérez-Mosqueda et al, 2014). Thus, by using these solvents alone we obtain emulsions with droplet sizes above 1 μm.…”

Section: Droplet Size Distributionmentioning

confidence: 98%

Rheological properties and physical stability of ecological emulsions stabilized by a surfactant derived from cocoa oil and high pressure homogenization

et al. 2015

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SUMMARY:The goal of this work was to investigate the influence of the emulsification method on the rheological properties, droplet size distribution and physical stability of O/W green emulsions formulated with an eco-friendly surfactant derived from cocoa oil. The methodology used can be applied to other emulsions. Polyoxyethylene glycerol esters are non-ionic surfactants obtained from a renewable source which fulfill the environmental and toxicological requirements to be used as eco-friendly emulsifying agents. In the same way, N,NDimethyloctanamide and α-Pinene (solvents used as oil phase) could be considered green solvents. Emulsions with submicron mean diameters and slight shear thinning behavior were obtained regardless of the homogenizer, pressure or number of passes used. All emulsions exhibited destabilization by creaming and a further coalescence process which was applied to the coarse emulsion prepared with a rotor-stator homogenizer. The emulsion obtained with high pressure at 15000 psi and 1-pass was the most stable. KEYWORDS: Eco-friendly surfactant; Ecological emulsion; High pressure homogenization by microchannels; Multiple light scattering; RheologyRESUMEN: Propiedades reológicas y estabilidad física de emulsiones ecológicas estabilizadas por un tensioactivo derivado del aceite de coco y homogeneización de alta presión. El objetivo de este trabajo fue estudiar la influencia del método de emulsificación sobre las propiedades reológicas, la distribución de tamaños de gota y la estabilidad física de emulsiones verdes O/W formuladas con un tensioactivo derivado del aceite de coco respetuoso con el medioambiente. La metodología empleada puede ser aplicada a cualquier otro tipo de emulsiones. Los ésteres polietoxilados de glicerina son tensioactivos no iónicos obtenidos de fuentes renovables que cumplen requisitos medioambientales y toxicológicos para ser usados como agentes emulsionantes ecológicos. Del mismo modo, la N,N-dimetil octanamida y el α-Pineno (disolventes usados como fase oleosa) pueden ser considerados como disolventes verdes. Se han obtenido emulsiones con diámetros medio submicrónicos y comportamiento ligeramente pseudoplástico independientemente del equipo, la presión o el número de pasadas empleados. Todas las emulsiones presentaron desestabilización por cremado y un proceso posterior de coalescencia que fue completado por la pre-emulsión preparada con un homogeneizador rotor estator. La emulsión obtenida con el homogeneizador de alta presión a 15000 psi y 1-pasada fue la más estable.

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Development of eco-friendly submicron emulsions stabilized by a bio-derived gum

Cited by 13 publications

References 35 publications

Development, rheological properties, and physical stability of d‐limonene‐in‐water emulsions formulated with copolymers as emulsifiers

Development, rheological properties, and physical stability of d‐limonene‐in‐water emulsions formulated with copolymers as emulsifiers

Strategies for reducing Ostwald ripening phenomenon in nanoemulsions based on thyme essential oil

Rheological properties and physical stability of ecological emulsions stabilized by a surfactant derived from cocoa oil and high pressure homogenization

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