Impact of vegetable oil type on the rheological and tribological behavior of Montmorillonite-based oleogels

We formulated and characterized oleogels based on montmorillonite clay and vegetable oils that could serve as eco-friendly semi-solid lubricants. In particular, we studied the influence of the physical-chemical properties of olive, castor, soybean, linseed, and sunflower oils on the rheological, che...

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Autores: Martín Alfonso, Manuel Antonio, Rubio Valle, José Fernando, Hinestroza, Juan P., Martín Alfonso, José Enrique
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2022
País:España
Institución:Universidad de Sevilla (US)
Repositorio:idUS. Depósito de Investigación de la Universidad de Sevilla
OAI Identifier:oai:idus.us.es:11441/158360
Acceso en línea:https://hdl.handle.net/11441/158360
https://doi.org/10.3390/gels8080504
Access Level:acceso abierto
Palabra clave:Oleogel
Vegetable oil
Nanoclay
Oil structuring
Rheology
Tribology
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spelling Impact of vegetable oil type on the rheological and tribological behavior of Montmorillonite-based oleogelsMartín Alfonso, Manuel AntonioRubio Valle, José FernandoHinestroza, Juan P.Martín Alfonso, José EnriqueOleogelVegetable oilNanoclayOil structuringRheologyTribologyWe formulated and characterized oleogels based on montmorillonite clay and vegetable oils that could serve as eco-friendly semi-solid lubricants. In particular, we studied the influence of the physical-chemical properties of olive, castor, soybean, linseed, and sunflower oils on the rheological, chemical, thermal, and tribological properties of the semi-solid lubricants. We prepared the oleogels via the highly intensive mixing of vegetable oils with clay at a concentration of 30 wt.%. The oleogels exhibited shear-thinning, thixotropy, structural recovery, and gel-like behavior commonly related to that of a three-dimensional network. The results were corroborated via XRD measurements showing the presence of intercalated nanoclay structures well-dispersed in the vegetable oil. Empirical correlations between the content of saturated (SFAs), unsaturated (UFAs), mono-unsaturated (MUFAs) and poly-unsaturated (PUFAs) fatty acids and the plateau modulus of the aerogels were found. From these experimental results, we can conclude that the fatty acid profile of the vegetable oils exerts an important influence on the rheological and tribological properties of resulting clay and vegetable oil oleogels.MDPIFísica Aplicada IIEuropean Commission (EC). Fondo Europeo de Desarrollo Regional (FEDER)Junta de Andalucía2022info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfapplication/pdfhttps://hdl.handle.net/11441/158360https://doi.org/10.3390/gels8080504reponame:idUS. Depósito de Investigación de la Universidad de Sevillainstname:Universidad de Sevilla (US)InglésGels, 8(8) (504).PY20_00751https://www.mdpi.com/2310-2861/8/8/504info:eu-repo/semantics/openAccessoai:idus.us.es:11441/1583602026-06-17T12:51:07Z
dc.title.none.fl_str_mv Impact of vegetable oil type on the rheological and tribological behavior of Montmorillonite-based oleogels
title Impact of vegetable oil type on the rheological and tribological behavior of Montmorillonite-based oleogels
spellingShingle Impact of vegetable oil type on the rheological and tribological behavior of Montmorillonite-based oleogels
Martín Alfonso, Manuel Antonio
Oleogel
Vegetable oil
Nanoclay
Oil structuring
Rheology
Tribology
title_short Impact of vegetable oil type on the rheological and tribological behavior of Montmorillonite-based oleogels
title_full Impact of vegetable oil type on the rheological and tribological behavior of Montmorillonite-based oleogels
title_fullStr Impact of vegetable oil type on the rheological and tribological behavior of Montmorillonite-based oleogels
title_full_unstemmed Impact of vegetable oil type on the rheological and tribological behavior of Montmorillonite-based oleogels
title_sort Impact of vegetable oil type on the rheological and tribological behavior of Montmorillonite-based oleogels
dc.creator.none.fl_str_mv Martín Alfonso, Manuel Antonio
Rubio Valle, José Fernando
Hinestroza, Juan P.
Martín Alfonso, José Enrique
author Martín Alfonso, Manuel Antonio
author_facet Martín Alfonso, Manuel Antonio
Rubio Valle, José Fernando
Hinestroza, Juan P.
Martín Alfonso, José Enrique
author_role author
author2 Rubio Valle, José Fernando
Hinestroza, Juan P.
Martín Alfonso, José Enrique
author2_role author
author
author
dc.contributor.none.fl_str_mv Física Aplicada II
European Commission (EC). Fondo Europeo de Desarrollo Regional (FEDER)
Junta de Andalucía
dc.subject.none.fl_str_mv Oleogel
Vegetable oil
Nanoclay
Oil structuring
Rheology
Tribology
topic Oleogel
Vegetable oil
Nanoclay
Oil structuring
Rheology
Tribology
description We formulated and characterized oleogels based on montmorillonite clay and vegetable oils that could serve as eco-friendly semi-solid lubricants. In particular, we studied the influence of the physical-chemical properties of olive, castor, soybean, linseed, and sunflower oils on the rheological, chemical, thermal, and tribological properties of the semi-solid lubricants. We prepared the oleogels via the highly intensive mixing of vegetable oils with clay at a concentration of 30 wt.%. The oleogels exhibited shear-thinning, thixotropy, structural recovery, and gel-like behavior commonly related to that of a three-dimensional network. The results were corroborated via XRD measurements showing the presence of intercalated nanoclay structures well-dispersed in the vegetable oil. Empirical correlations between the content of saturated (SFAs), unsaturated (UFAs), mono-unsaturated (MUFAs) and poly-unsaturated (PUFAs) fatty acids and the plateau modulus of the aerogels were found. From these experimental results, we can conclude that the fatty acid profile of the vegetable oils exerts an important influence on the rheological and tribological properties of resulting clay and vegetable oil oleogels.
publishDate 2022
dc.date.none.fl_str_mv 2022
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/11441/158360
https://doi.org/10.3390/gels8080504
url https://hdl.handle.net/11441/158360
https://doi.org/10.3390/gels8080504
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv Gels, 8(8) (504).
PY20_00751
https://www.mdpi.com/2310-2861/8/8/504
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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