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

Trujillo-Cayado, Luis A.; Natera, A.; Garcı́a, M. C.; Muñoz, José; Alfaro, M.C.

doi:10.3989/gya.1313143

Cited by 13 publications

(4 citation statements)

References 21 publications

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“…Interestingly, both emulsions stabilized with BM cellulose demonstrated the occurrence of hysteresis (data not shown) within the range of shear rate investigated, suggesting significant instability during shearing. The viscosity of HPH-NC and HPH-TP emulsions showed the typical non-Newtonian shear thinning behavior, which is markedly different from the Newtonian behavior observed for surfactant-stabilized emulsions [34]. The decrease in viscosity can be linked to the breakdown of the entangled network of nanofiber bundles and their orientation along flow lines upon the shear force application [35].…”

Section: Characterization Of Nanocellulose-stabilized Pickering Emulsionsmentioning

confidence: 83%

O/W Pickering Emulsions Stabilized with Cellulose Nanofibrils Produced through Different Mechanical Treatments

Pirozzi

Capuano

Avolio

et al. 2021

Foods

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This work aimed at studying the stabilization of O/W Pickering emulsions using nanosized cellulosic material, produced from raw cellulose or tomato pomace through different mechanical treatments, such as ball milling (BM) and high-pressure homogenization (HPH). The cellulose nanofibrils obtained via HPH, which exhibited longer fibers with higher flexibility than those obtained via ball milling, are characterized by lower interfacial tension values and higher viscosity, as well as better emulsion stabilization capability. Emulsion stability tests, carried out at 4 °C for 28 d or under centrifugation at different pH values (2.0, 7.0, and 12.0), revealed that HPH-treated cellulose limited the occurrence of coalescence phenomena and significantly slowed down gravitational separation in comparison with BM-treated cellulose. HPH-treated cellulose was responsible for the formation of a 3D network structure in the continuous phase, entrapping the oil droplets also due to the affinity with the cellulose nanofibrils, whereas BM-treated cellulose produced fibers with a more compact structure, which did adequately cover the oil droplets. HPH-treated tomato pomace gave similar results in terms of particle morphology and interfacial tension, and slightly lower emulsion stabilization capability than HPH-treated cellulose, suggesting that the used mechanical disruption process does not require cellulose isolation for its efficient defibrillation.

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Section: Characterization Of Nanocellulose-stabilized Pickering Emulsionsmentioning

confidence: 83%

O/W Pickering Emulsions Stabilized with Cellulose Nanofibrils Produced through Different Mechanical Treatments

Pirozzi

Capuano

Avolio

et al. 2021

Foods

View full text Add to dashboard Cite

show abstract

“…The phase separation causes ruptures of the membrane due to gravity and colloidal and mechanical forces and, for this reason, expresses the sensitivity to fusion. Trujillo-Cayado et al (2015) studied the stability properties of microemulsions (O/W) of cocoa oil in different proportions by high-pressure homogenization. The authors reported values of separation phases in a range of 6-8% and particle sizes of 1-10 lm after 33 days.…”

Section: Discussionmentioning

confidence: 99%

Essential oils microemulsions prepared with high-frequency ultrasound: physical properties and antimicrobial activity

et al. 2020

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Essential oils (EOs) have demonstrated antimicrobial activity against bacteria due to the effects of their major components. The direct application of EOs may present a rapid volatilization of its components and can decrease their effectiveness. Encapsulation by means of emulsification can provide protection to lipid compounds on a microscale. The aim of this study was to characterize microemulsions of cinnamon essential oil (CEO), oregano essential oil (OEO), and rosemary essential oil (REO) prepared by high-frequency ultrasound and evaluate their antimicrobial activities against Escherichia coli and Listeria monocytogenes. The microemulsions (oil-in-water, O/W) of EOs were prepared using high-frequency ultrasound, applying a wave amplitude of 84 lm for 15 min (REO and CEO) or 30 min (OEO). The antimicrobial activity was determined by inoculating 10 8 CFU/mL of bacteria. Nonsurvival of the bacteria was confirmed by plate count in tryptic soy agar, determining the minimum inhibitory concentration (MIC) and the minimum bactericidal concentration (MBC). The microemulsions exhibited droplet size diameters of 1.98 to 5.46 lm, showing high encapsulation efficiencies (79.91-81.97%) and low separation rates (2.50-6.67%). The MIC and MBC for the microemulsions for both bacteria were 20-75% less than values obtained for the non-encapsulated EOs. This study demonstrates that high-frequency ultrasound is a suitable technique for obtaining stable microemulsions to deliver natural antimicrobials that can be applied to control bacteria of high relevance in food safety.

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“…It is possible to find a relation between K and n values. K results, for samples with different n values, may be properly compared since a modified Ostwald de Waele equation is used [6,60,62,64,65].…”

Section: Rheological Modelingmentioning

confidence: 99%

Progressing Towards the Sustainable Development of Cream Formulations

2020

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This work aims at providing the assumptions to assist the sustainable development of cream formulations. Specifically, it envisions to rationalize and predict the effect of formulation and process variability on a 1% hydrocortisone cream quality profile, interplaying microstructure properties with product performance and stability. This tripartite analysis was supported by a Quality by Design approach, considering a three-factor, three-level Box–Behnken design. Critical material attributes and process parameters were identified from a failure mode, effects, and criticality analysis. The impact of glycerol monostearate amount, isopropyl myristate amount, and homogenization rate on relevant quality attributes was estimated crosswise. The significant variability in product droplet size, viscosity, thixotropic behavior, and viscoelastic properties demonstrated a noteworthy influence on hydrocortisone release profile (112±2-196±7 μg/cm2/√h) and permeation behavior (0.16±0.03-0.97±0.08 μg/cm2/h), and on the assay, instability index and creaming rate, with values ranging from 81.9 to 120.5%, 0.031±0.012 to 0.28±0.13 and from 0.009±0.000 to 0.38±0.07 μm/s, respectively. The release patterns were not straightforwardly correlated with the permeation behavior. Monitoring the microstructural parameters, through the balanced adjustment of formulation and process variables, is herein highlighted as the key enabler to predict cream performance and stability. Finally, based on quality targets and response constraints, optimal working conditions were successfully attained through the establishment of a design space.

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

Cited by 13 publications

References 21 publications

O/W Pickering Emulsions Stabilized with Cellulose Nanofibrils Produced through Different Mechanical Treatments

O/W Pickering Emulsions Stabilized with Cellulose Nanofibrils Produced through Different Mechanical Treatments

Essential oils microemulsions prepared with high-frequency ultrasound: physical properties and antimicrobial activity

Progressing Towards the Sustainable Development of Cream Formulations

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