Characterization of novel nanoemulsions, with improved properties, based on rosemary essential oil and biopolymers

Martín-Piñero, M. José; Garcı́a, M. C.; Santos, Jenifer; Alfaro-Rodríguez, María-Carmen; Muñoz, José

doi:10.1002/jsfa.10430

Cited by 11 publications

(4 citation statements)

References 21 publications

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“…The presence of a compound with hydrophobicity groups has enhanced the electrostatic interactions on droplets interface thus improving properties of nanoemulsion significantly [64]. It is also notable that the concentration of polymer used in nanoemulsion can affect the resulting properties of the nanoemulsion [65].…”

Section: Fabrication Of Nanoemulsion In Agricultural Applicationsmentioning

confidence: 99%

Synthesis and Technology of Nanoemulsion-Based Pesticide Formulation

2020

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Declines in crop yield due to pests and diseases require the development of safe, green and eco-friendly pesticide formulations. A major problem faced by the agricultural industry is the use of conventional agrochemicals that contribute broad-spectrum effects towards the environment and organisms. As a result of this issue, researchers are currently developing various pesticide formulations using different nanotechnology approaches. The progress and opportunities in developing nanoemulsions as carriers for plant protection or nanodelivery systems for agrochemicals in agricultural practice have been the subject of intense research. New unique chemical and biologic properties have resulted in a promising pesticide nanoformulations for crop protection. These innovations—particularly the nanoemulsion-based agrochemicals—are capable of enhancing the solubility of active ingredients, improving agrochemical bioavailability, and improving stability and wettability properties during the application, thus resulting in better efficacy for pest control and treatment. All of these—together with various preparation methods towards a greener and environmentally friendly agrochemicals—are also discussed and summarized in this review.

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Section: Fabrication Of Nanoemulsion In Agricultural Applicationsmentioning

confidence: 99%

Synthesis and Technology of Nanoemulsion-Based Pesticide Formulation

2020

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“…5(A) ), indicating a higher solid‐like behaviour of the system. 31 Other researchers 32 , 33 also found similar results, but in nanoemulsions of fennel oil (10 g kg −1 ) or nanoemulsions of rosemary oil (200 g kg −1 ) containing advanced‐performance xanthan gum that was added as powder after emulsification. It should be noted that in our work the nanoemulsion is added to a gel‐like solution of advanced‐performance xanthan gum.…”

Section: Resultsmentioning

confidence: 61%

Influence of nanoemulsion/gum ratio on droplet size distribution, rheology and physical stability of nanoemulgels containing inulin and omega‐3 fatty acids

et al. 2022

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Background New consumer habits are forcing the food industry to develop new and healthy products. In response to this tendency, in this investigation, we obtained nanoemulgels by microfluidization containing inulin fibre and omega‐3 fatty acids. First, the influence of the number of microfluidization cycles on the physical properties of the nanoemulsions was studied. Subsequently, an advanced‐performance xanthan gum was added to the nanoemulsion in different nanoemulsion/xanthan ratios (1:1, 2:1, 3:1, 4:1, 1:2, and 1:3). Results Laser diffraction, multiple light scattering, and rheology techniques were used to characterize nanoemulsions and the corresponding nanoemulgels. The nanoemulsion with the lowest Sauter mean diameter (138 nm) and the longest physical stability was obtained after three passes through a microfluidization device at a fixed pressure of 103 421 kPa. Thus, these processing conditions were always used to obtain the nanoemulsion; these were subsequently mixed with a xanthan gum solution to produce nanoemulgels that showed weak gel‐like viscoelastic and shear‐thinning flow behaviours. A decrease in the nanoemulsion/xanthan ratio (i.e. by an increase in the content of xanthan gum in the nanoemulgel) increased the viscoelastic moduli and the zero shear viscosity values. A rise in the droplet size was observed with aging time, probably due to flocculation. The nanoemulsion/xanthan gum mass ratio of 1:3 yielded the most stable nanoemulgel. Conclusions This work is a contribution to the development of functional foods. It has been demonstrated that it is possible to obtain a stable nanoemulgel‐based food matrix containing fibre and omega‐3 fatty acids. © 2022 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

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“…It is also possible to compare the physical stability of emulgels at a given time (15 days), by calculating the Turbiscan stability index (TSI) [ 47 ]. It should be noted that the Turbiscan Stability Index (TSI) is a very sensitive parameter to monitor destabilization phenomena of dispersion since it is calculated by adding the variations in backscattering values from every scan to the following one.…”

Section: Resultsmentioning

confidence: 99%

Effect of a Change in the CaCl2/Pectin Mass Ratio on the Particle Size, Rheology and Physical Stability of Lemon Essential Oil/W Emulgels

Muñoz

Prieto-Vargas

Garcı́a

et al. 2023

Foods

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A three-step (rotor-stator-microfluidization-rotor stator) protocol was used to prepare 15% lemon essential oil in water emulgels using a mixture of Tween 80 and Span 20 surfactants as low molecular mass emulsifiers and 0.4% low-methoxyl citrus peel pectin as a gelling agent. Ca2+ was used as a gel-promoting agent. Different CaCl2/pectin mass ratio values from 0.3 to 0.7 were used. Emulgels showed a microstructure consisting of oil droplets embedded in a sheared gel matrix, as demonstrated by bright field optical microscopy. Laser diffraction tests showed multimodal particle size distributions due to the coexistence of oil droplets and gel-like particles. Multiple light scattering tests revealed that the physical stability of emulgels was longer as the CaCl2/pectin mass ratio decreased and that different destabilization mechanisms took place. Thus, incipient syneresis became more important with increasing CaCl2 concentration, but a parallel creaming mechanism was detected for CaCl2/pectin mass ratio values above 0.5. Dynamic viscoelastic and steady shear flow properties of the emulgels with the lowest and highest CaCl2/pectin mass ratio values were compared as a function of aging time. The lowest ratio yielded an emulgel with enhanced connectivity among fluid units as indicated by its wider linear viscoelastic region, higher storage modulus, loss modulus and viscosity values, and more shear thinning properties than those of the emulgel formulated with the highest CaCl2/pectin mass ratio. The evolution of the dynamic viscoelastic properties with aging time was consistent with the information provided by monitoring scans of backscattering as a function of sample height.

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Characterization of novel nanoemulsions, with improved properties, based on rosemary essential oil and biopolymers

Cited by 11 publications

References 21 publications

Synthesis and Technology of Nanoemulsion-Based Pesticide Formulation

Synthesis and Technology of Nanoemulsion-Based Pesticide Formulation

Influence of nanoemulsion/gum ratio on droplet size distribution, rheology and physical stability of nanoemulgels containing inulin and omega‐3 fatty acids

Effect of a Change in the CaCl2/Pectin Mass Ratio on the Particle Size, Rheology and Physical Stability of Lemon Essential Oil/W Emulgels

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