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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Autores: Santos García, Jenifer, Alfaro Rodríguez, María Carmen, Vega, Lili, Muñoz, José
Tipo de recurso: artículo
Fecha de publicación:2023
País:España
Institución:Universidad Loyola Andalucía
Repositorio:Brújula
OAI Identifier:oai:repositorio.uloyola.es:20.500.12412/4563
Acceso en línea:https://hdl.handle.net/20.500.12412/4563
Access Level:acceso abierto
Palabra clave: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 CarmenVega, LiliMuñoz, 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.2023info:eu-repo/semantics/articlehttps://hdl.handle.net/20.500.12412/4563reponame:Brújulainstname:Universidad Loyola AndalucíaInglésThis research was funded by the FEDER/Consejería de Transformación Económica, Industria, Conocimiento, y Universidades de la Junta de Andalucía (Programa Operativo FEDER 2014-2020, project reference: US-1380760); and the Ramón y Cajal contracts (Reference: RYC2021-033481-I).http://creativecommons.org/licenses/by-nc-nd/4.0/info:eu-repo/semantics/openAccessoai:repositorio.uloyola.es:20.500.12412/45632026-06-24T12:48:37Z
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 Carmen
Vega, Lili
Muñoz, José
author Santos García, Jenifer
author_facet Santos García, Jenifer
Alfaro Rodríguez, María Carmen
Vega, Lili
Muñoz, José
author_role author
author2 Alfaro Rodríguez, María Carmen
Vega, Lili
Muñoz, José
author2_role author
author
author
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
format article
dc.identifier.none.fl_str_mv https://hdl.handle.net/20.500.12412/4563
url https://hdl.handle.net/20.500.12412/4563
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv This research was funded by the FEDER/Consejería de Transformación Económica, Industria, Conocimiento, y Universidades de la Junta de Andalucía (Programa Operativo FEDER 2014-2020, project reference: US-1380760); and the Ramón y Cajal contracts (Reference: RYC2021-033481-I).
dc.rights.none.fl_str_mv http://creativecommons.org/licenses/by-nc-nd/4.0/
info:eu-repo/semantics/openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by-nc-nd/4.0/
eu_rights_str_mv openAccess
dc.source.none.fl_str_mv reponame:Brújula
instname:Universidad Loyola Andalucía
instname_str Universidad Loyola Andalucía
reponame_str Brújula
collection Brújula
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,812429

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