scholarly journals Influence of a Non-Ionic Surfactant in the Microstructure and Rheology of a Pickering Emulsion Stabilized by Cellulose Nanofibrils

Polymers ◽  
2021 ◽  
Vol 13 (21) ◽  
pp. 3625
Author(s):  
Jorge Velásquez-Cock ◽  
Angélica María Serpa ◽  
Catalina Gómez-Hoyos ◽  
Piedad Gañán ◽  
Manuel Romero-Sáez ◽  
...  
Keyword(s):  
Physical Properties ◽  
Cellulose Nanofibrils ◽  
Coconut Oil ◽  
Solid Particles ◽  
Ionic Surfactant ◽  
Polysorbate 80 ◽  
Pickering Emulsions ◽  
Used Oil ◽  
Food Applications ◽  
Relevant Field

Emulsion stabilization is a broad and relevant field with applications in oil, polymer and food industries. In recent years, the use of solid particles to stabilize emulsions or Pickering emulsions have been studied for their kinetic and physical properties. Nanomaterials derived from natural sources are an interesting alternative for this application. Cellulose nanofibrils (CNFs) have been widely explored as a Pickering emulsifier with potential food applications, however, in some cases the presence of surfactants is unavoidable, and the literature is devoid of an evaluation of the effect of a non-ionic food-grade surfactant, such as polysorbate 80, in the stabilization of a vegetable oil by CNFs. To better assess the possible interactions between CNFs and this surfactant emulsions containing coconut oil, an emerging and broadly used oil, were processed with and without polysorbate 80 and evaluated in their qualitative stability, morphological and physical properties. Fluorescence microscopy, dynamic light scattering and rheology were used for this assessment. Results indicate in absence of the surfactant, emulsion stability increased at higher CNFs content, creaming was observed at 0.15 and 0.3 wt.% of CNFs, while it was not evidenced when 0.7 wt.% was used. After the addition of surfactant, the droplets are covered by the surfactant, resulting in particles with a smaller diameter, entrapped in the cellulosic structure. Rheology indicates a lower network stiffness after adding polysorbate 80.

scholarly journals New Trends in Natural Emulsifiers and Emulsion Technology for the Food Industry

2021 ◽  
Author(s):  
Arantzazu Santamaria-Echart ◽  
Isabel P. Fernandes ◽  
Samara C. Silva ◽  
Stephany C. Rezende ◽  
Giovana Colucci ◽  
...  
Keyword(s):  
Circular Economy ◽  
Food Industry ◽  
Solid Particles ◽  
Microbial Fermentation ◽  
Bibliometric Data ◽  
Pickering Emulsions ◽  
Double Emulsions ◽  
Oil In Water ◽  
Food Applications ◽  
New Generation

The food industry depends on using different additives, which increases the search for effective natural or natural-derived solutions, to the detriment of the synthetic counterparts, a priority in a biobased and circular economy scenario. In this context, different natural emulsifiers are being studied to create a new generation of emulsion-based products. Among them, phospholipids, saponins, proteins, polysaccharides, biosurfactants (e.g., compounds derived from microbial fermentation), and organic-based solid particles (Pickering stabilizers) are being used or start to gather interest from the food industry. This chapter includes the basic theoretical fundamentals of emulsions technology, stabilization mechanisms, and stability. The preparation of oil-in-water (O/W) and water-in-oil (W/O) emulsions, the potential of double emulsions, and the re-emerging Pickering emulsions are discussed. Moreover, the most relevant natural-derived emulsifier families (e.g., origin, stabilization mechanism, and applications) focusing food applications are presented. The document is grounded in a bibliographic review mainly centered on the last 10-years, and bibliometric data was rationalized and used to better establish the hot topics in the proposed thematic.

scholarly journals Pickering emulsions stabilized by colloidal surfactants: Role of solid particles

Particuology ◽  
2021 ◽  
Author(s):  
Zhu Sun ◽  
Xiaoxiao Yan ◽  
Yao Xiao ◽  
Lingjie Hu ◽  
Max Eggersdorfer ◽  
...  
Keyword(s):  
Solid Particles ◽  
Pickering Emulsions

scholarly journals Optimization of Fluconazole Pickering Emulsion Using Taguchi Orthogonal Array Design

2020 ◽  
Vol 19 (2) ◽  
pp. 169-178
Author(s):  
D Prasanthi ◽  
N Varsha Priya ◽  
Amoolya Chennuri ◽  
PK Lakshmi
Keyword(s):  
Orthogonal Array ◽  
Free Particle ◽  
Coconut Oil ◽  
Topical Delivery ◽  
Pickering Emulsion ◽  
Homogenization Method ◽  
Sesame Oil ◽  
Pickering Emulsions ◽  
Independent Variables ◽  
Dependent Variables

Emulsifier-free, particle-stabilised emulsions called Pickering emulsions of fluconazole for topical delivery, were studied using Taguchi L9 orthogonal array (OA) design. Formulations were prepared by homogenization method, using bentonite in the concentration range of 2-4% w/v, oil phase (coconut oil, oleic acid, sesame oil). In Taguchi L9 OA experimental design, independent variables (oil phase & concentration of bentonite) effect on dependent variables (drug content & release rate) was studied. All the formulations have shown good physicochemical properties. The PS3 formulation containing sesame oil and 4% bentonite was optimized as particle size was found to be 758.0 nm, zeta potential -48 mv, with Q8 of 166.70±0.15μg/cm2, flux of 17.33±0.02 μg/cm2/hr, permeability coefficient of 3.46±0.015 cm/hr×10-3 and skin content of 4.01±0.24 mg/g. The formulations were stable and non-irritant. Hence pickering emulsion of fluconazole using sesame oil can be used for topical delivery as the drug release was maintained at the localised site. Dhaka Univ. J. Pharm. Sci. 19(2): 169-178, 2020 (December)

Photocatalytic Degradation Enhancement in Pickering Emulsions Stabilized by Solid Particles of Bare TiO2

Langmuir ◽  
2019 ◽  
Vol 35 (6) ◽  
pp. 2129-2136 ◽  
Author(s):  
Nidhal Fessi ◽  
Mohamed Faouzi Nsib ◽  
Yves Chevalier ◽  
Chantal Guillard ◽  
Frédéric Dappozze ◽  
...  
Keyword(s):  
Photocatalytic Degradation ◽  
Solid Particles ◽  
Pickering Emulsions ◽  
Bare Tio2

Effect of cellulose nanofibrils and nanocrystals on physical properties of concrete

2019 ◽  
Vol 223 ◽  
pp. 1-11 ◽  
Author(s):  
Danuta Barnat-Hunek ◽  
Monika Szymańska-Chargot ◽  
Monika Jarosz-Hadam ◽  
Grzegorz Łagód
Keyword(s):  
Physical Properties ◽  
Cellulose Nanofibrils

Development of Nanoemulsions Containing Coconut Oil with Mixed Emulsifiers: Effect of Mixing Speed on Physical Properties

2019 ◽  
Vol 819 ◽  
pp. 181-186
Author(s):  
Sirikarn Pengon ◽  
Wongsakorn Suchaoin ◽  
Chutima Limmatvapirat ◽  
Sontaya Limmatvapirat
Keyword(s):  
Zeta Potential ◽  
Physical Properties ◽  
Coconut Oil ◽  
Topical Administration ◽  
Antimicrobial Activities ◽  
Natural Material ◽  
Mixing Speed ◽  
Long Term Stability ◽  
Gram Positive Bacteria ◽  
Problem Formulations

Recently, coconut oil has become an attractive natural material consisting of monolaurin which exhibits antibacterial, antifungal, antiviral, and antiprotozoal effects. However, coconut oil is relatively immiscible with water, the main composition of human body. This study was thus focused on the development of nanoemulsions containing coconut oil employing the combination of several surfactants and variation of mixing speed for the purpose of overcoming the immiscible problem. Formulations of nanoemulsions were prepared within this study. The HLB values were then measured and used to determine the compatibility between coconut oil and surfactants. Moreover, the speed of homogenizer which might have a significant impact on the physical properties of nanoemulsions, was taken into account. Meanwhile, particle size, zeta potential, pH, long-term stability, and antibacterial activity were also examined. According to the results, the nanoemulsions prepared from 10% (w/w) of coconut oil and 10% (w/w) of surfactants comprising of Tween® 80 and Span® 80 in the ratio of 2 to 3 at the homogenization speed of 15000 rpm seemed to be suitable for topical administration with the characteristics as follows: the droplet size of 254.7±0.016 nm, the zeta potential of-4.41±1.46 mV, and the pH values of 6.13± 0.01. In addition, coconut oil formulated in the form of nanoemulsions demonstrated the efficient antimicrobial activities against Staphylococcus aureus, a gram-positive bacteria. In conclusion, this study represents the effect of mixing speed on the properties of nanoemulsions containing coconut oil which could be further developed as a substitute for topical antibiotics.

Effect of Coconut Oil and Surfactants on Stability of Nanoemulsions

2012 ◽  
Vol 506 ◽  
pp. 429-432 ◽  
Author(s):  
Suchada Piriyaprasarth ◽  
Pornsak Sriamornsak ◽  
Gaysorn Chansiri ◽  
W. Promboot ◽  
U. Imerb ◽  
...  
Keyword(s):  
Castor Oil ◽  
Coconut Oil ◽  
Temperature Cycling ◽  
Polysorbate 80 ◽  
Sorbitan Monooleate ◽  
Polyethylene Glycol 400 ◽  
Polysorbate 20 ◽  
Temperature Cycling Test ◽  
The Stability ◽  
Oil Sunflower

The objective of this study was to investigate the effect of coconut oil and different surfactants on stability of nanoemulsions that were prepared by simple homogenization (13,500 rpm, 10 minutes). Coconut oil, sunflower oil and castor oil at the concentration of 20-40% w/w were used as the oil phase. Polysorbate 20, polysorbate 80 and Cremophore RH40 were used as surfactant whereas sorbitan monooleate and polyethylene glycol 400 were used as co-surfactants. The formulations containing coconut oil in the range of 20-40% w/w and the ratio of polysorbate 80 to sorbitan monooleate of 2:1 and 3:1 provided nanosized emulsions (100-500 nm). The zeta potential values ranged from-41.51 to-16.97 mV. The prepared nanoemulsions were stable for at least 7 days at 8 °C. The temperature cycling test (storage at 4 °C for 24 hours and at 45 °C for 24 hours) was performed. It was found that the formulation containing 30% w/w of coconut oil, 22.5% w/w of polysorbate 80 and 7.5% w/w of sorbitan monooleate was stable for 1 cycle. The results indicated that a decrease in the concentration of surfactant and an increase in the concentration of oil affected the stability of nanoemulsions.

scholarly journals Food-Grade Pickering Emulsions: Preparation, Stabilization and Applications

Molecules ◽  
2020 ◽  
Vol 25 (14) ◽  
pp. 3202 ◽  
Author(s):  
Lijuan Chen ◽  
Fen Ao ◽  
Xuemei Ge ◽  
Wen Shen
Keyword(s):  
Solid Particles ◽  
Pickering Emulsions ◽  
Future Prospects ◽  
Stabilization Mechanism ◽  
Preparation Methods ◽  
Broad Application ◽  
Food Grade ◽  
Wide Range ◽  
Oil Water ◽  
Application Prospects

In recent years, Pickering emulsions have emerged as a new method and have attracted much attention in the fields of food sciences. Unlike conventional emulsions, Pickering emulsions are stabilized by solid particles, which can irreversibly adsorb on the oil-water interface to form a dense film to prevent the aggregation of droplets. The research and development of food-grade solid particles are increasingly favored by scientific researchers. Compared with conventional emulsions, Pickering emulsions have many advantages, such as fewer using amounts of emulsifiers, biocompatibility and higher safety, which may offer feasibility to have broad application prospects in a wide range of fields. In this article, we review the preparation methods, stabilization mechanism, degradation of Pickering emulsions. We also summarize its applications in food sciences in recent years and discuss its future prospects and challenges in this work.

Sign in / Sign up

Export Citation Format

Share Document