Relationship between HLB Number and Predominant Destabilization Process in Microfluidized Nanoemulsions Formulated with Lemon Essential Oil

Lemon essential oil (LEO) is associated with a multitude of health benefits due to its anticancer, antioxidant, antiviral, anti-inflammatory and bactericidal properties. Its drawback is that it is very sensitive to oxidation by heat. For this reason, researchers are increasingly investigating the us...

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Authors: Santos García, Jenifer, Alfaro Rodríguez, María del Carmen, Vega, Lilliam, Muñoz García, José
Format: article
Status:Published version
Publication Date:2023
Country:España
Institution:Universidad de Sevilla (US)
Repository:idUS. Depósito de Investigación de la Universidad de Sevilla
OAI Identifier:oai:idus.us.es:11441/146036
Online Access:https://hdl.handle.net/11441/146036
https://doi.org/10.3390/app13085208
Access Level:Open access
Keyword:Microfluidization
Lemon essential oil
HLB number
Food emulsions
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spelling Relationship between HLB Number and Predominant Destabilization Process in Microfluidized Nanoemulsions Formulated with Lemon Essential OilSantos García, JeniferAlfaro Rodríguez, María del CarmenVega, LilliamMuñoz García, JoséMicrofluidizationLemon essential oilHLB numberFood emulsionsLemon essential oil (LEO) is associated with a multitude of health benefits due to its anticancer, antioxidant, antiviral, anti-inflammatory and bactericidal properties. Its drawback is that it is very sensitive to oxidation by heat. For this reason, researchers are increasingly investigating the use of LEO in nanoemulsions. In this work, we used laser diffraction, rheology and multiple light scattering techniques to study the effects of different HLB numbers (indicating different mixtures of Tween 80 and Span 20) on the physical stability of nanoemulsions formulated with LEO. We found that different HLB numbers induced different destabilization mechanisms in these emulsions. An HLB number lower than 12 resulted in an Ostwald ripening effect; an HLB number higher than 12 resulted in coalescence. In addition, all the developed nanoemulsions exhibited Newtonian behavior, which could favor the mechanism of creaming. All emulsions exhibited not only a growth in droplet size, but also a creaming with aging time. These findings highlight the importance of selecting the right surfactant to stabilize nanoemulsions, with potential applications in the food industry.MDPIIngeniería QuímicaTEP943: Reología Aplicada. Tecnología de ColoidesFEDER/Consejería de Transformación Económica, Industria, Conocimiento, y Universidades de la Junta de Andalucía. Programa Operativo FEDER 2014-2020, project US-1380760FEDER/Consejería de Transformación Económica, Industria, Conocimiento, y Universidades de la Junta de Andalucía. Programa Operativo FEDER 2014-2020-Ramón y Cajal contracts RYC2021-033481-I2023info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfapplication/pdfhttps://hdl.handle.net/11441/146036https://doi.org/10.3390/app13085208reponame:idUS. Depósito de Investigación de la Universidad de Sevillainstname:Universidad de Sevilla (US)InglésApplied Sciences, 13 (8), 5208.Santos García, J., Alfaro Rodríguez, M.d.C.,...,Muñoz García, J. (2022). Dataset for article Relation between HLB number and predominant destabilization process for microfluidized nanoemulsions formulated with lemon essential oil. idUS (Depósito de Investigación de la Universidad de Sevilla). https://doi.org/10.12795/11441/153620.US-1380760RYC2021-033481-Ihttps://www.mdpi.com/2076-3417/13/8/5208info:eu-repo/semantics/openAccessoai:idus.us.es:11441/1460362026-06-17T12:51:07Z
dc.title.none.fl_str_mv Relationship between HLB Number and Predominant Destabilization Process in Microfluidized Nanoemulsions Formulated with Lemon Essential Oil
title Relationship between HLB Number and Predominant Destabilization Process in Microfluidized Nanoemulsions Formulated with Lemon Essential Oil
spellingShingle Relationship between HLB Number and Predominant Destabilization Process in Microfluidized Nanoemulsions Formulated with Lemon Essential Oil
Santos García, Jenifer
Microfluidization
Lemon essential oil
HLB number
Food emulsions
title_short Relationship between HLB Number and Predominant Destabilization Process in Microfluidized Nanoemulsions Formulated with Lemon Essential Oil
title_full Relationship between HLB Number and Predominant Destabilization Process in Microfluidized Nanoemulsions Formulated with Lemon Essential Oil
title_fullStr Relationship between HLB Number and Predominant Destabilization Process in Microfluidized Nanoemulsions Formulated with Lemon Essential Oil
title_full_unstemmed Relationship between HLB Number and Predominant Destabilization Process in Microfluidized Nanoemulsions Formulated with Lemon Essential Oil
title_sort Relationship between HLB Number and Predominant Destabilization Process in Microfluidized Nanoemulsions Formulated with Lemon Essential Oil
dc.creator.none.fl_str_mv Santos García, Jenifer
Alfaro Rodríguez, María del Carmen
Vega, Lilliam
Muñoz García, José
author Santos García, Jenifer
author_facet Santos García, Jenifer
Alfaro Rodríguez, María del Carmen
Vega, Lilliam
Muñoz García, José
author_role author
author2 Alfaro Rodríguez, María del Carmen
Vega, Lilliam
Muñoz García, José
author2_role author
author
author
dc.contributor.none.fl_str_mv Ingeniería Química
TEP943: Reología Aplicada. Tecnología de Coloides
FEDER/Consejería de Transformación Económica, Industria, Conocimiento, y Universidades de la Junta de Andalucía. Programa Operativo FEDER 2014-2020, project US-1380760
FEDER/Consejería de Transformación Económica, Industria, Conocimiento, y Universidades de la Junta de Andalucía. Programa Operativo FEDER 2014-2020-Ramón y Cajal contracts RYC2021-033481-I
dc.subject.none.fl_str_mv Microfluidization
Lemon essential oil
HLB number
Food emulsions
topic Microfluidization
Lemon essential oil
HLB number
Food emulsions
description Lemon essential oil (LEO) is associated with a multitude of health benefits due to its anticancer, antioxidant, antiviral, anti-inflammatory and bactericidal properties. Its drawback is that it is very sensitive to oxidation by heat. For this reason, researchers are increasingly investigating the use of LEO in nanoemulsions. In this work, we used laser diffraction, rheology and multiple light scattering techniques to study the effects of different HLB numbers (indicating different mixtures of Tween 80 and Span 20) on the physical stability of nanoemulsions formulated with LEO. We found that different HLB numbers induced different destabilization mechanisms in these emulsions. An HLB number lower than 12 resulted in an Ostwald ripening effect; an HLB number higher than 12 resulted in coalescence. In addition, all the developed nanoemulsions exhibited Newtonian behavior, which could favor the mechanism of creaming. All emulsions exhibited not only a growth in droplet size, but also a creaming with aging time. These findings highlight the importance of selecting the right surfactant to stabilize nanoemulsions, with potential applications in the food industry.
publishDate 2023
dc.date.none.fl_str_mv 2023
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv https://hdl.handle.net/11441/146036
https://doi.org/10.3390/app13085208
url https://hdl.handle.net/11441/146036
https://doi.org/10.3390/app13085208
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv Applied Sciences, 13 (8), 5208.
Santos García, J., Alfaro Rodríguez, M.d.C.,...,Muñoz García, J. (2022). Dataset for article Relation between HLB number and predominant destabilization process for microfluidized nanoemulsions formulated with lemon essential oil. idUS (Depósito de Investigación de la Universidad de Sevilla). https://doi.org/10.12795/11441/153620.
US-1380760
RYC2021-033481-I
https://www.mdpi.com/2076-3417/13/8/5208
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv MDPI
publisher.none.fl_str_mv MDPI
dc.source.none.fl_str_mv reponame:idUS. Depósito de Investigación de la Universidad de Sevilla
instname:Universidad de Sevilla (US)
instname_str Universidad de Sevilla (US)
reponame_str idUS. Depósito de Investigación de la Universidad de Sevilla
collection idUS. Depósito de Investigación de la Universidad de Sevilla
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,301603

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