Modeling the influence of effective oil volume fraction and droplet repulsive interaction on nanoemulsion gelation

Erramreddy, Vivek Vardhan; Wu, Qi; Bowles, Richard K.; Ghosh, Supratim

doi:10.1016/j.jfoodeng.2018.12.017

Cited by 9 publications

(7 citation statements)

References 34 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

Section: Resultsmentioning

confidence: 38%

“…The tendency of oil droplets to aggregate or remain as individual entities in nanoemulsions depends on the balance between attractive and repulsive interdroplet interactions . In our case, the induced depletion attraction forces due to excess micelles of SDS and PEGDA oligomers result in the formation of a network of aggregated nanodroplets.…”

Section: Resultsmentioning

confidence: 84%

“…In addition, the nanoemulsion gels in this work have one order of magnitude higher storage modulus (∼10 4 Pa) than that in the work reported by Erramreddy et al at the same volume fractions (i.e., 30, 35, 40, and 45%), which is due to the higher SDS concentration and the presence of PEGDA in the current work. 70 As shown by Datta et al, 19 the elastic behavior of nanoemulsions with high attractive energies (e.g., due to the depletion force by SDS micelles) appears at volume fractions much lower than the φ MRJ . For attractive nanoemulsions, small clusters of arrested droplets are formed in the dilute regime due to the strong attraction among droplets.…”

Section: ■ Experimental Sectionmentioning

confidence: 89%

See 2 more Smart Citations

Interdroplet Interactions and Rheology of Concentrated Nanoemulsions for Templating Porous Polymers

2020

View full text Add to dashboard Cite

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.

show abstract

Section: Resultsmentioning

confidence: 38%

Section: Resultsmentioning

confidence: 84%

Section: ■ Experimental Sectionmentioning

confidence: 89%

See 1 more Smart Citation

Interdroplet Interactions and Rheology of Concentrated Nanoemulsions for Templating Porous Polymers

2020

View full text Add to dashboard Cite

show abstract

“…This phenomenon may be useful for creating reduced-calorie products that are viscous or gel-like, e.g., sauces, dips, spreads, and dressings. The ability of nanoemulsions to gain solid-like characteristics at low droplet concentrations may arise as a result of various physicochemical phenomena (Figure ): (a) repulsive gelation: when there are long-range repulsive interactions between droplets, these become more important when the droplet size shrinks, causing the droplets to become jammed together; (b) attractive gelation: when there are attractive interactions between similar kinds of droplets, they tend to aggregate, with smaller droplets forming 3D networks at lower droplet concentrations; and (c) heteroaggregation gelation: when two populations of oppositely charged nanoemulsion droplets are mixed together, they tend to aggregate and form a 3D particle network . Nanoemulsion gels with different textural attributes can be created by controlling the droplet size, concentration, and charge …”

Section: Nanoemulsionsmentioning

confidence: 99%

Recent Innovations in Emulsion Science and Technology for Food Applications

Bai

Huan

Rojas

et al. 2021

J. Agric. Food Chem.

View full text Add to dashboard Cite

Emulsion technology has been used for decades in the food industry to create a diverse range of products, including homogenized milk, creams, dips, dressings, sauces, desserts, and toppings. Recently, however, there have been important advances in emulsion science that are leading to new approaches to improving food quality and functionality. This article provides an overview of a number of these advanced emulsion technologies, including Pickering emulsions, high internal phase emulsions (HIPEs), nanoemulsions, and multiple emulsions. Pickering emulsions are stabilized by particle-based emulsifiers, which may be synthetic or natural, rather than conventional molecular emulsifiers. HIPEs are emulsions where the concentration of the disperse phase exceeds the close packing limit (usually >74%), which leads to novel textural properties and high resistance to gravitational separation. Nanoemulsions contain very small droplets (typically d < 200 nm), which leads to useful functional attributes, such as high optical clarity, resistance to gravitational separation and aggregation, rapid digestion, and high bioavailability. Multiple emulsions contain droplets that have smaller immiscible droplets inside them, which can be used for reduced-calorie, encapsulation, and delivery purposes. This new generation of advanced emulsions may lead to food and beverage products with improved quality, health, and sustainability.

show abstract

“…In the food space, shear reversibility allows yogurt to be pumpable below its gelation temperature during food processing (BeMiller, 2018) and thermoreversibility imparts stability at extreme processing conditions without compromising the final texture of the food product. Reversible networks can mimic the texture of fat at reduced caloric density (Demirkesen & Mert, 2020; Erramreddy et al., 2017, 2019; Roller & Jones, 1996) and release aroma slowly over time (Kim et al., 2016). Reversible networks are also currently being developed that could extend the shelf life of meat (Wan J, Hu Y, et al., 2018) and serve as a template for 3D printable food (Warner et al., 2019).…”

Section: Introductionmentioning

confidence: 99%

Heat‐ and shear‐reversible networks in food: A review

Kierulf

Whaley²,

Liu³

et al. 2022

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

While nature behaves like an irreversible network with respect to entropy and time, certain systems in nature exist that are, to some extent, reversible. The property of reversibility imparts unique benefits to systems that possess them, making them suitable for designing self‐healing, stimuli‐responsive, and smart materials that can be used in widely divergent fields. Reversible networks are currently being exploited for applications in tissue engineering, drug delivery, and soft robotics. They are also being utilized as low‐calorie fat mimetics with melt‐in‐your‐mouth textures, as well as being explored as potential scaffolds for three‐dimensional (3D) printable food, among other applications. This review aims to gather representative examples of heat‐ and shear‐reversible networks in the food science literature from the last 30 or so years, in other words, reversible food gels made either from linear biopolymers or from colloidal, particulate dispersions, including those that have been modified specifically to induce reversibility. An overview of the network mechanisms involved that impart reversibility, including a discussion of the strength and range of forces involved, will be highlighted. A model that explains why certain networks are thermoreversible while others are shear‐reversible, and why others are both, will also be proposed. A fundamental understanding of these mechanisms will prove invaluable when designing reversible networks in the future, making possible the precise control of their properties, thus fostering innovative applications within the food industry and beyond.

show abstract

Modeling the influence of effective oil volume fraction and droplet repulsive interaction on nanoemulsion gelation

Cited by 9 publications

References 34 publications

Interdroplet Interactions and Rheology of Concentrated Nanoemulsions for Templating Porous Polymers

Interdroplet Interactions and Rheology of Concentrated Nanoemulsions for Templating Porous Polymers

Recent Innovations in Emulsion Science and Technology for Food Applications

Heat‐ and shear‐reversible networks in food: A review

Contact Info

Product

Resources

About