Influence of a shear post-treatment on rheological properties, microstructure and physical stability of emulgels formed by rosemary essential oil and a fumed silica

Nanoemulsions containing rosemary essential oil, a natural food preservative, were developed by the microfluidization technique and emulgels were formed by adding a fumed silica (Aerosil 200). The influence of homogenization pressure on droplet size was examined. The nanoemulsion prepared at 5000 ps...

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Autores: Santos García, Jenifer, Jiménez, Manuel, Calero Romero, Nuria, Alfaro Rodríguez, María del Carmen, Muñoz García, José
Tipo de recurso: artículo
Estado:Versión aceptada para publicación
Fecha de publicación:2019
País:España
Institución:Universidad de Sevilla (US)
Repositorio:idUS. Depósito de Investigación de la Universidad de Sevilla
OAI Identifier:oai:idus.us.es:11441/178899
Acceso en línea:https://hdl.handle.net/11441/178899
https://doi.org/10.1016/j.jfoodeng.2018.08.013
Access Level:acceso abierto
Palabra clave:Rosemary essential oil
Aerosil 200
Shear-induced structures
Applied rheology
Emulgel
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spelling Influence of a shear post-treatment on rheological properties, microstructure and physical stability of emulgels formed by rosemary essential oil and a fumed silicaSantos García, JeniferJiménez, ManuelCalero Romero, NuriaAlfaro Rodríguez, María del CarmenMuñoz García, JoséRosemary essential oilAerosil 200Shear-induced structuresApplied rheologyEmulgelNanoemulsions containing rosemary essential oil, a natural food preservative, were developed by the microfluidization technique and emulgels were formed by adding a fumed silica (Aerosil 200). The influence of homogenization pressure on droplet size was examined. The nanoemulsion prepared at 5000 psi in Microfluidizer showed the lowest Sauter diameter and it was selected as the starting point. The influence of shear on rheological properties, stability and microstructure was studied for both the nanoemulsion and the emulgel formed. The emulsion showed recoalescence induced by shear, while the emulgel exhibited an alignment of a 3D-network. In addition, the prepared emulgel exhibited time-dependent behaviour. In spite of the fact that the viscoelastic functions of the emulgel decreased as a result of shear, a significant improvement in physical stability was detected by means of the Multiple Light Scattering technique.ElsevierIngeniería QuímicaTEP943: Reología Aplicada. Tecnología de ColoidesMinisterio de Economía y Competitividad (MINECO). EspañaEuropean Commission (EC). Fondo Europeo de Desarrollo Regional (FEDER)2019info:eu-repo/semantics/articleinfo:eu-repo/semantics/acceptedVersionapplication/pdfapplication/pdfhttps://hdl.handle.net/11441/178899https://doi.org/10.1016/j.jfoodeng.2018.08.013reponame:idUS. Depósito de Investigación de la Universidad de Sevillainstname:Universidad de Sevilla (US)InglésCTQ2015-70700-Phttps://www.sciencedirect.com/science/article/abs/pii/S0260877418303509info:eu-repo/semantics/openAccessoai:idus.us.es:11441/1788992026-06-17T12:51:07Z
dc.title.none.fl_str_mv Influence of a shear post-treatment on rheological properties, microstructure and physical stability of emulgels formed by rosemary essential oil and a fumed silica
title Influence of a shear post-treatment on rheological properties, microstructure and physical stability of emulgels formed by rosemary essential oil and a fumed silica
spellingShingle Influence of a shear post-treatment on rheological properties, microstructure and physical stability of emulgels formed by rosemary essential oil and a fumed silica
Santos García, Jenifer
Rosemary essential oil
Aerosil 200
Shear-induced structures
Applied rheology
Emulgel
title_short Influence of a shear post-treatment on rheological properties, microstructure and physical stability of emulgels formed by rosemary essential oil and a fumed silica
title_full Influence of a shear post-treatment on rheological properties, microstructure and physical stability of emulgels formed by rosemary essential oil and a fumed silica
title_fullStr Influence of a shear post-treatment on rheological properties, microstructure and physical stability of emulgels formed by rosemary essential oil and a fumed silica
title_full_unstemmed Influence of a shear post-treatment on rheological properties, microstructure and physical stability of emulgels formed by rosemary essential oil and a fumed silica
title_sort Influence of a shear post-treatment on rheological properties, microstructure and physical stability of emulgels formed by rosemary essential oil and a fumed silica
dc.creator.none.fl_str_mv Santos García, Jenifer
Jiménez, Manuel
Calero Romero, Nuria
Alfaro Rodríguez, María del Carmen
Muñoz García, José
author Santos García, Jenifer
author_facet Santos García, Jenifer
Jiménez, Manuel
Calero Romero, Nuria
Alfaro Rodríguez, María del Carmen
Muñoz García, José
author_role author
author2 Jiménez, Manuel
Calero Romero, Nuria
Alfaro Rodríguez, María del Carmen
Muñoz García, José
author2_role author
author
author
author
dc.contributor.none.fl_str_mv Ingeniería Química
TEP943: Reología Aplicada. Tecnología de Coloides
Ministerio de Economía y Competitividad (MINECO). España
European Commission (EC). Fondo Europeo de Desarrollo Regional (FEDER)
dc.subject.none.fl_str_mv Rosemary essential oil
Aerosil 200
Shear-induced structures
Applied rheology
Emulgel
topic Rosemary essential oil
Aerosil 200
Shear-induced structures
Applied rheology
Emulgel
description Nanoemulsions containing rosemary essential oil, a natural food preservative, were developed by the microfluidization technique and emulgels were formed by adding a fumed silica (Aerosil 200). The influence of homogenization pressure on droplet size was examined. The nanoemulsion prepared at 5000 psi in Microfluidizer showed the lowest Sauter diameter and it was selected as the starting point. The influence of shear on rheological properties, stability and microstructure was studied for both the nanoemulsion and the emulgel formed. The emulsion showed recoalescence induced by shear, while the emulgel exhibited an alignment of a 3D-network. In addition, the prepared emulgel exhibited time-dependent behaviour. In spite of the fact that the viscoelastic functions of the emulgel decreased as a result of shear, a significant improvement in physical stability was detected by means of the Multiple Light Scattering technique.
publishDate 2019
dc.date.none.fl_str_mv 2019
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/acceptedVersion
format article
status_str acceptedVersion
dc.identifier.none.fl_str_mv https://hdl.handle.net/11441/178899
https://doi.org/10.1016/j.jfoodeng.2018.08.013
url https://hdl.handle.net/11441/178899
https://doi.org/10.1016/j.jfoodeng.2018.08.013
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv CTQ2015-70700-P
https://www.sciencedirect.com/science/article/abs/pii/S0260877418303509
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 Elsevier
publisher.none.fl_str_mv Elsevier
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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