Departamento de Ingeniería Química, Facultad de Química, Universidad de Sevilla, Sevilla, Spain.
J Sci Food Agric. 2020 Aug;100(10):3886-3894. doi: 10.1002/jsfa.10430. Epub 2020 May 10.
Nowadays, it is of great interest to develop stable and sustainable formulations that act as nanocarriers of active ingredients. In this work, the droplet size distribution, rheology and physical stability of nanoemulsions with improved properties containing rosemary essential oil and biopolymers as a function of the concentration of these polysaccharides were investigated.
Mean diameters below 150 nm were achieved, indicating nanostructures were obtained. Regardless of gum type, a gel-like structure and a shear thinning behaviour was achieved. In addition, an increase of G', G″ and viscosity and a decrease of J , J , J , λ and λ with increasing gum concentration were observed, due to the formation of a three-dimensional network in the aqueous phase. Slight differences between nanoemulsions containing welan or xanthan were found. Creaming, depletion flocculation and gel aggregation were the main destabilization processes at low, intermediate and high gum concentration, respectively. A 0.4 wt% gum nanoemulsion exhibited the best physical stability.
These stable and sustainable nanoemulsions with improved rheological properties contribute to the development of biodegradable and non-toxic food or agrochemical products. © 2020 Society of Chemical Industry.
目前，开发作为活性成分纳米载体的稳定且可持续制剂具有重要意义。在这项工作中，研究了含有迷迭香油和生物聚合物的纳米乳液的粒径分布、流变性能和物理稳定性，这些纳米乳液的性质得到了改善，其功能取决于这些多糖的浓度。
实现了低于 150nm 的平均粒径，表明获得了纳米结构。无论胶类型如何，均实现了凝胶状结构和剪切变稀行为。此外，随着胶浓度的增加，观察到 G'、G″和粘度的增加以及 J 、 J 、 J 、 λ和 λ的降低，这是由于水相中形成了三维网络。发现含有韦兰胶或黄原胶的纳米乳液之间存在细微差异。在低、中和高胶浓度下，乳状液的不稳定主要分别是聚结、耗尽絮凝和凝胶聚集。0.4wt%胶纳米乳液表现出最佳的物理稳定性。
这些具有改善流变性能的稳定且可持续的纳米乳液有助于开发可生物降解和无毒的食品或农用化学品产品。 © 2020 英国化学工业学会。
