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 Oil Santos García, Jenifer Alfaro Rodríguez, María Carmen Vega, Lili Muñoz, José Microfluidization Lemon essential oil HLB number Food emulsions 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. https://hdl.handle.net/20.500.12412/4563
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
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
topic Microfluidization
Lemon essential oil
HLB number
Food emulsions
topic_facet 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
format article
url https://hdl.handle.net/20.500.12412/4563
eu_rights_str_mv openAccess
institution Universidad Loyola Andalucía
collection Brújula
reponame_str Brújula
instname_str Universidad Loyola Andalucía
_version_ 1878741145449660416
publishDateSort 2023
author_browse Alfaro Rodríguez, María Carmen
Muñoz, José
Santos García, Jenifer
Vega, Lili
score 6,8972664

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