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Characterization of novel nanoemulsions, with improved properties, based on rosemary essential oil and biopolymers
Author(s) -
MartinPiñero M José,
García M Carmen,
Santos Jenifer,
AlfaroRodriguez MariaCarmen,
Muñoz José
Publication year - 2020
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.10430
Subject(s) - creaming , xanthan gum , rheology , flocculation , nanocarriers , shear thinning , chemical engineering , chemistry , thickening agent , guar gum , aqueous solution , polymer , apparent viscosity , materials science , chromatography , food science , emulsion , organic chemistry , thickening , polymer science , drug delivery , composite material , engineering
BACKGROUND 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. RESULTS 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 0 , J 1 , J 2 , λ 1 and λ 2 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. CONCLUSION 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