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

Abstract

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.

Preparation and evaluation of a novel intelligent starch‐based film with both color indication and antibacterial function

“…This may be due to the presence of rosemary facilitated a homogeneous mixing for anthocyanin and starch in the film (Trujillo-Cayado et al, 2016), which is consist with the result of SEM (Figure 1).…”

“…In addition, it can be seen from Figure 1d, the STA-B-ANT-REO film has a relatively smooth surface compared with the STA-B-ANT film (Figure 1c). This can be explained by the presence of REO, which improved a homogeneous mixing for starch and ANT in forming the complex film (Trujillo-Cayado et al, 2016).…”

The Effect of Emulsifying Protein and Addition of Condensed Tannins on n-3 PUFA Enriched Emulsions for Functional Foods

“…Hence, the presence of T might interfere between the oil droplets and the protein as a filler, therefore decreasing the interfacial tension and producing in some way self-aggregation of protein molecules, causing coalescence and/or flocculation with larger-size droplets. According to Trujillo-Cayado et al, [24] the occurrence of a second population of oil droplets could be the consequence of recoalescence phenomena during the high-pressure homogenization process.…”

Rheology, microstructural characterization and physical stability of W/α-PINENE/W emulsions formulated with copolymers

“…Recently, in order to develop more ecofriendly and safer formulations, the replacement of traditional organic solvents (oil phase) by biodegradable solvents is increasingly promoted. In order to accomplish this goal, several authors have studied the applications of solvents obtained from renewable sources such as essential oils, which may be used as organic phase in simple and multiple emulsions [8][9][10][11][12][13]. An interesting essential oil for the formulation of agrochemical emulsions is -pinene, a terpenic solvent usually obtained from the pine bark or by distillation, which provides some activity as biobased pesticide [9,10,14].…”