Formation of concentrated triglyceride nanoemulsions and nanogels: natural emulsifiers and high power ultrasound

Nejatian, Mohammad; Abbasi, Soleiman

doi:10.1039/c9ra04761a

Cited by 30 publications

(10 citation statements)

References 44 publications

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“…5−8 However, most of used nanoemulsions have liquid-like behavior at ambient temperature, which limits their application in cosmetic, food, and pharmaceutical products. 9,10 The application of nanoemulsions depends on their structures, such as oil volume fraction, droplet size, and surface charge.…”

Section: ■ Introductionmentioning

confidence: 99%

Interdroplet Interactions and Rheology of Concentrated Nanoemulsions for Templating Porous Polymers

2020

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In the current study, we investigate the colloidal behavior of nanoemulsions over a wide range of oil volume fractions (φ) from dilute to concentrated regime. The dilute system contains 25% silicone oil dispersed in the aqueous phase consisting of poly(ethylene glycol)-diacrylate (PEGDA) and sodium dodecyl sulfate (SDS), which is concentrated through evaporation of water at two different rates at ambient temperature. The rheological studies show that the liquid-like nanoemulsions transform into viscoelastic gels at a volume fraction of ∼30%. The plateau storage modulus of the nanoemulsions increases in the semidilute systems (φ below 45%) and then decreases steadily with increasing φ up to 60%. Dependency of the modulus on the evaporation rate can be observed in the rheological results. According to the rheological results and the overall pairwise interactions estimated between droplets, we propose two regimes of colloidal interactions. In the semidilute regime, the attractive gelation occurs due to considerable short-range attractive depletion induced by the PEGDA oligomer and SDS micelles. In the concentrated regime, the gel weakens by increasing φ mainly due to the structural stabilization barrier from a high concentration of micelles. The PEGDA in the continuous phase of the nanoemulsions can be crosslinked through photopolymerization, resulting in nanoporous PEGDA hydrogels upon removal of oil droplets. We study the water uptake of the nanoporous hydrogels prepared from the nanoemulsion templates at φ = 60%. The hydrogel obtained from the nanoemulsion with fast evaporation rate shows higher water uptake than that obtained from the slowly concentrated nanoemulsion. The tunable viscoelastic behavior of concentrated nanoemulsions as well as the resulting nanoporous hydrogels offers a new platform to design the soft materials for a wide range of applications.

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Section: ■ Introductionmentioning

confidence: 99%

Interdroplet Interactions and Rheology of Concentrated Nanoemulsions for Templating Porous Polymers

2020

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“…Titration blank for the digesta was performed in the absence of enzymes, and the volume of NaOH used was deducted from the respective titration volume of each sample. The digestion curves were obtained for three replicates with a data acquisition frequency of 2 per s. From the data, the percentage of FFA released was calculated using eqn (3).…”

Section: Food and Function Papermentioning

confidence: 99%

“…In particular, concentrated food emulsions in creams, sauces, salad dressings, mayonnaises, and spreads are of significant importance in which the emulsion droplet size, oil volume fraction, interfacial composition, and inter-droplet interactions control the overall structure-functionality of the final products. [1][2][3] Many researchers have shown that the conversion of conventional emulsions with repulsive inter-droplet interaction into nanoemulsions can significantly affect their rheology. 4,5 Considering the core-shell structure of droplets, according to eqn (1), repulsive gelation in concentrated nanoemulsions can be achieved at a significantly reduced oil volume fraction (ϕ oil ) compared to the conventional emulsions.…”

Section: Introductionmentioning

confidence: 99%

Effect of the chitosan second layer on the gelation and controlled digestion of Citrem–chitosan bilayer emulsions

2022

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“…Shear sweeps were conducted at 25 ºC between 0.001 to 1000 s -1 so as to obtain flow curves. Flow behavior of the dispersions were assessed by fitting the shear rate versus shear stress values to five usual models, i.e., Newtonian (τ = ṁ), Power-law (τ = ṁn), Herschel-Bulkley (τ = ṁn + 0 ), Bingham (τ = ṁ + 0 ), and Casson (√ = m�̇ + � 0 ), Where τ is the shear stress (Pa), m is the consistency coefficient (Pa.sn), ̇ is the shear rate (1 s -1 ), the exponent n is flow behavior index (dimensionless) and τ0 is the yield stress (Pa) (Nejatian and Abbasi, 2019;Nejatian et al, 2018).…”

Section: Rheological Measurementsmentioning

confidence: 99%

Utilization of Bitter orange seeds as a novel source for recovery of pectin: Compositional and rheological characterization

Nejatian¹,

Khodaei²,

Gavlighi³

et al. 2021

Preprint

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The seeds from bitter orange, a by-product from the juice making step, hold the potential to facilitate novel, easy yet high quality pectin extraction. To test this hypothesis, the pectin from orange seeds (OSP) were extracted by distilled water and its compositional parameters and rheological behavior then evaluated. Results showed that galacturonic acid was the major component of OSP (~ 425 mg/g) confirming the purity of extracted pectin, followed by glucose and some minor neutral sugars. Mw, Rn and, Rz for the OSP were 4511.8 (kDa), 61 (nm), and 61.1 (nm), respectively. Rheological measurements showed shear-thinning behavior for OSP that by increasing temperature from 5 to 45 oC, the viscosity of the gum decreased. Power law fitted as the best rheological model describing the flow behavior of OSP. Strain sweep dynamic rheological measurements confirmed an entangled network structure for OSP and the addition of NaCl to the gum dispersion, decreased the consistency coefficient from 35.6 to 23.18 Pa.sn, while the flow behavior index remained unchanged. These results demonstrate for the first time that the OSP can be used as a new source of pectin, with likely a wide range of applications in food industry.

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Formation of concentrated triglyceride nanoemulsions and nanogels: natural emulsifiers and high power ultrasound

Abstract: The capability of ultrasonication and natural emulsifiers on nano-emulsification and nano-gelation of concentrated triglyceride oil was verified.

Cited by 30 publications

References 44 publications

Interdroplet Interactions and Rheology of Concentrated Nanoemulsions for Templating Porous Polymers

Interdroplet Interactions and Rheology of Concentrated Nanoemulsions for Templating Porous Polymers

Effect of the chitosan second layer on the gelation and controlled digestion of Citrem–chitosan bilayer emulsions

Utilization of Bitter orange seeds as a novel source for recovery of pectin: Compositional and rheological characterization

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