Abbasian Chaleshtari Zahra, Foudazi Reza
Department of Chemical and Materials Engineering, New Mexico State University, Las Cruces, NM, USA.
School of Sustainable Chemical, Biological and Materials Engineering, The University of Oklahoma, Norman, OK, USA.
Soft Matter. 2023 Nov 8;19(43):8337-8348. doi: 10.1039/d3sm00932g.
Nanoemulsions have adjustable transparency, tunable rheology, high stability, and low sensitivity to changes in pH and temperature, which make them interesting for applications such as low-fat and low-calorie foods. In this research, we study model concentrated nanoemulsions which are stabilized by sodium dodecyl sulfate (SDS). To prepare samples in different structural states, semi-dilute nanoemulsions are prepared at 25% droplet volume fraction (), after which evaporating the continuous phase at room temperature leads to concentrated nanoemulsions up to 60% volume fraction. Surfactant concentration is also tuned to induce different interdroplet interactions so that concentrated nanoemulsions in repulsive glass, attractive glass, and gel states are achieved. Rheological properties of nanoemulsions with different structural states are comprehensively studied over a volume fraction range. Utilizing the existing predictive models for (nano)emulsion rheology reveals a more satisfactory prediction for repulsive systems than systems with attractive interactions. In addition, a master curve is constructed for storage and loss moduli of nanoemulsions with different interdroplet interactions. The present work offers control over physicochemical properties of nanoemulsions for design of new food products with enhanced quality and functionality.
纳米乳液具有可调节的透明度、可调的流变学性质、高稳定性以及对pH值和温度变化的低敏感性，这使得它们在低脂和低热量食品等应用中具有吸引力。在本研究中，我们研究了由十二烷基硫酸钠（SDS）稳定的模型浓缩纳米乳液。为了制备不同结构状态的样品，在25%的液滴体积分数（）下制备半稀释纳米乳液，然后在室温下蒸发连续相，得到体积分数高达60% 的浓缩纳米乳液。还调整表面活性剂浓度以诱导不同的液滴间相互作用，从而获得处于排斥玻璃态、吸引玻璃态和凝胶态的浓缩纳米乳液。在一个体积分数范围内全面研究了不同结构状态纳米乳液的流变学性质。利用现有的（纳米）乳液流变学预测模型发现，与具有吸引相互作用的体系相比，对排斥体系的预测更令人满意。此外，还为具有不同液滴间相互作用的纳米乳液的储能模量和损耗模量构建了主曲线。目前的工作为设计具有更高品质和功能的新型食品提供了对纳米乳液物理化学性质的控制。
