Characterization of novel nanoemulsions, with improved properties, based on rosemary essential oil and biopolymers
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 bio...
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| Veröffentlicht in: | Journal of the science of food and agriculture 2020-08, Vol.100 (10), p.3886-3894 |
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| creator | Martin‐Piñero, M José García, M Carmen Santos, Jenifer Alfaro‐Rodriguez, Maria‐Carmen Muñoz, José |
| description | 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 J0, J1, J2, λ1 and λ2 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 |
| doi_str_mv | 10.1002/jsfa.10430 |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_wiley</sourceid><recordid>TN_cdi_wiley_primary_10_1002_jsfa_10430_JSFA10430</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>2413967409</sourcerecordid><originalsourceid>FETCH-LOGICAL-c3570-fe4538983a3343cf6044207428c562e0e5f79ec9773d8ad94aa6f497622d14193</originalsourceid><addsrcrecordid>eNqNkU1v1DAQhi1ERZfChR-ALHEDAuOPfPhYRbSlqtQDcI68yVj1KrEXO2m1_PrOdpceEbIlj2aeGb9-zdg7AV8EgPy6yc5SpBW8YCsBpi4ABLxkKyrKohRanrLXOW8AwJiqesVOlaRFe8VSe2eT7WdM_o-dfQw8Oh7iPY482BBxWsZM2fyZP_j5jvtpm6g4cDq2mGaPVFnbTBlqTTHjZNOOY84YZm9HHv3IbRj42sdtHHcTpvyGnTg7Znx7PM_Yr4tvP9ur4ub28nt7flP0qqyhcKhL1ZhGWaW06l0FWkuotWz6spIIWLraYG_qWg2NHYy2tnLa1JWUg9DCqDP24TCXtP5eMM_dJi4p0JWd1EKZqtawpz4eqJ7U54Su2ya_f0QnoNvb2-3t7Z7sJfj9ceSynnB4Rv_6SUBzAB5wHV3uPYYenzH6gFIJ2RhFEYjWz0-Wt3EJM7V--v9WosWR9iPu_qG5u_5xcX5Q_whtMqZf</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>2413967409</pqid></control><display><type>article</type><title>Characterization of novel nanoemulsions, with improved properties, based on rosemary essential oil and biopolymers</title><source>Access via Wiley Online Library</source><source>MEDLINE</source><source>Web of Science - Science Citation Index Expanded - 2020<img src="https://exlibris-pub.s3.amazonaws.com/fromwos-v2.jpg" /></source><creator>Martin‐Piñero, M José ; García, M Carmen ; Santos, Jenifer ; Alfaro‐Rodriguez, Maria‐Carmen ; Muñoz, José</creator><creatorcontrib>Martin‐Piñero, M José ; García, M Carmen ; Santos, Jenifer ; Alfaro‐Rodriguez, Maria‐Carmen ; Muñoz, José</creatorcontrib><description>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 J0, J1, J2, λ1 and λ2 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</description><identifier>ISSN: 0022-5142</identifier><identifier>EISSN: 1097-0010</identifier><identifier>DOI: 10.1002/jsfa.10430</identifier><identifier>PMID: 32323323</identifier><language>eng</language><publisher>Chichester, UK: John Wiley & Sons, Ltd</publisher><subject>Agriculture ; Agriculture, Multidisciplinary ; Agrochemicals ; Biodegradability ; Biodegradation ; biopolymer ; Biopolymers ; Biopolymers - chemistry ; Chemistry ; Chemistry, Applied ; Depletion ; Destabilization ; Diameters ; Emulsions ; Emulsions - chemistry ; Essential oils ; Flocculation ; Food production ; Food Science & Technology ; Formulations ; Life Sciences & Biomedicine ; nanoemulsion ; Nanoemulsions ; Nanostructures - chemistry ; Oils & fats ; Oils, Volatile - chemistry ; Physical Sciences ; physical stability ; Polysaccharides ; Polysaccharides, Bacterial - analysis ; Properties (attributes) ; Rheological properties ; Rheology ; Rosemary ; rosemary essential oil ; Rosmarinus - chemistry ; Saccharides ; Science & Technology ; Shear thinning (liquids) ; Size distribution ; Stability ; Viscosity ; Xanthan</subject><ispartof>Journal of the science of food and agriculture, 2020-08, Vol.100 (10), p.3886-3894</ispartof><rights>2020 Society of Chemical Industry</rights><rights>2020 Society of Chemical Industry.</rights><rights>Copyright © 2020 Society of Chemical Industry</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>true</woscitedreferencessubscribed><woscitedreferencescount>6</woscitedreferencescount><woscitedreferencesoriginalsourcerecordid>wos000531289300001</woscitedreferencesoriginalsourcerecordid><citedby>FETCH-LOGICAL-c3570-fe4538983a3343cf6044207428c562e0e5f79ec9773d8ad94aa6f497622d14193</citedby><cites>FETCH-LOGICAL-c3570-fe4538983a3343cf6044207428c562e0e5f79ec9773d8ad94aa6f497622d14193</cites><orcidid>0000-0002-0110-2290</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1002%2Fjsfa.10430$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1002%2Fjsfa.10430$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>315,781,785,1418,27929,27930,28253,45579,45580</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/32323323$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Martin‐Piñero, M José</creatorcontrib><creatorcontrib>García, M Carmen</creatorcontrib><creatorcontrib>Santos, Jenifer</creatorcontrib><creatorcontrib>Alfaro‐Rodriguez, Maria‐Carmen</creatorcontrib><creatorcontrib>Muñoz, José</creatorcontrib><title>Characterization of novel nanoemulsions, with improved properties, based on rosemary essential oil and biopolymers</title><title>Journal of the science of food and agriculture</title><addtitle>J SCI FOOD AGR</addtitle><addtitle>J Sci Food Agric</addtitle><description>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 J0, J1, J2, λ1 and λ2 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</description><subject>Agriculture</subject><subject>Agriculture, Multidisciplinary</subject><subject>Agrochemicals</subject><subject>Biodegradability</subject><subject>Biodegradation</subject><subject>biopolymer</subject><subject>Biopolymers</subject><subject>Biopolymers - chemistry</subject><subject>Chemistry</subject><subject>Chemistry, Applied</subject><subject>Depletion</subject><subject>Destabilization</subject><subject>Diameters</subject><subject>Emulsions</subject><subject>Emulsions - chemistry</subject><subject>Essential oils</subject><subject>Flocculation</subject><subject>Food production</subject><subject>Food Science & Technology</subject><subject>Formulations</subject><subject>Life Sciences & Biomedicine</subject><subject>nanoemulsion</subject><subject>Nanoemulsions</subject><subject>Nanostructures - chemistry</subject><subject>Oils & fats</subject><subject>Oils, Volatile - chemistry</subject><subject>Physical Sciences</subject><subject>physical stability</subject><subject>Polysaccharides</subject><subject>Polysaccharides, Bacterial - analysis</subject><subject>Properties (attributes)</subject><subject>Rheological properties</subject><subject>Rheology</subject><subject>Rosemary</subject><subject>rosemary essential oil</subject><subject>Rosmarinus - chemistry</subject><subject>Saccharides</subject><subject>Science & Technology</subject><subject>Shear thinning (liquids)</subject><subject>Size distribution</subject><subject>Stability</subject><subject>Viscosity</subject><subject>Xanthan</subject><issn>0022-5142</issn><issn>1097-0010</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2020</creationdate><recordtype>article</recordtype><sourceid>AOWDO</sourceid><sourceid>EIF</sourceid><recordid>eNqNkU1v1DAQhi1ERZfChR-ALHEDAuOPfPhYRbSlqtQDcI68yVj1KrEXO2m1_PrOdpceEbIlj2aeGb9-zdg7AV8EgPy6yc5SpBW8YCsBpi4ABLxkKyrKohRanrLXOW8AwJiqesVOlaRFe8VSe2eT7WdM_o-dfQw8Oh7iPY482BBxWsZM2fyZP_j5jvtpm6g4cDq2mGaPVFnbTBlqTTHjZNOOY84YZm9HHv3IbRj42sdtHHcTpvyGnTg7Znx7PM_Yr4tvP9ur4ub28nt7flP0qqyhcKhL1ZhGWaW06l0FWkuotWz6spIIWLraYG_qWg2NHYy2tnLa1JWUg9DCqDP24TCXtP5eMM_dJi4p0JWd1EKZqtawpz4eqJ7U54Su2ya_f0QnoNvb2-3t7Z7sJfj9ceSynnB4Rv_6SUBzAB5wHV3uPYYenzH6gFIJ2RhFEYjWz0-Wt3EJM7V--v9WosWR9iPu_qG5u_5xcX5Q_whtMqZf</recordid><startdate>202008</startdate><enddate>202008</enddate><creator>Martin‐Piñero, M José</creator><creator>García, M Carmen</creator><creator>Santos, Jenifer</creator><creator>Alfaro‐Rodriguez, Maria‐Carmen</creator><creator>Muñoz, José</creator><general>John Wiley & Sons, Ltd</general><general>Wiley</general><general>John Wiley and Sons, Limited</general><scope>AOWDO</scope><scope>BLEPL</scope><scope>DTL</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QF</scope><scope>7QL</scope><scope>7QQ</scope><scope>7QR</scope><scope>7SC</scope><scope>7SE</scope><scope>7SN</scope><scope>7SP</scope><scope>7SR</scope><scope>7ST</scope><scope>7T5</scope><scope>7T7</scope><scope>7TA</scope><scope>7TB</scope><scope>7TM</scope><scope>7U5</scope><scope>7U9</scope><scope>8BQ</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>H8D</scope><scope>H8G</scope><scope>H94</scope><scope>JG9</scope><scope>JQ2</scope><scope>KR7</scope><scope>L7M</scope><scope>L~C</scope><scope>L~D</scope><scope>M7N</scope><scope>P64</scope><scope>SOI</scope><orcidid>https://orcid.org/0000-0002-0110-2290</orcidid></search><sort><creationdate>202008</creationdate><title>Characterization of novel nanoemulsions, with improved properties, based on rosemary essential oil and biopolymers</title><author>Martin‐Piñero, M José ; García, M Carmen ; Santos, Jenifer ; Alfaro‐Rodriguez, Maria‐Carmen ; Muñoz, José</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3570-fe4538983a3343cf6044207428c562e0e5f79ec9773d8ad94aa6f497622d14193</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2020</creationdate><topic>Agriculture</topic><topic>Agriculture, Multidisciplinary</topic><topic>Agrochemicals</topic><topic>Biodegradability</topic><topic>Biodegradation</topic><topic>biopolymer</topic><topic>Biopolymers</topic><topic>Biopolymers - chemistry</topic><topic>Chemistry</topic><topic>Chemistry, Applied</topic><topic>Depletion</topic><topic>Destabilization</topic><topic>Diameters</topic><topic>Emulsions</topic><topic>Emulsions - chemistry</topic><topic>Essential oils</topic><topic>Flocculation</topic><topic>Food production</topic><topic>Food Science & Technology</topic><topic>Formulations</topic><topic>Life Sciences & Biomedicine</topic><topic>nanoemulsion</topic><topic>Nanoemulsions</topic><topic>Nanostructures - chemistry</topic><topic>Oils & fats</topic><topic>Oils, Volatile - chemistry</topic><topic>Physical Sciences</topic><topic>physical stability</topic><topic>Polysaccharides</topic><topic>Polysaccharides, Bacterial - analysis</topic><topic>Properties (attributes)</topic><topic>Rheological properties</topic><topic>Rheology</topic><topic>Rosemary</topic><topic>rosemary essential oil</topic><topic>Rosmarinus - chemistry</topic><topic>Saccharides</topic><topic>Science & Technology</topic><topic>Shear thinning (liquids)</topic><topic>Size distribution</topic><topic>Stability</topic><topic>Viscosity</topic><topic>Xanthan</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Martin‐Piñero, M José</creatorcontrib><creatorcontrib>García, M Carmen</creatorcontrib><creatorcontrib>Santos, Jenifer</creatorcontrib><creatorcontrib>Alfaro‐Rodriguez, Maria‐Carmen</creatorcontrib><creatorcontrib>Muñoz, José</creatorcontrib><collection>Web of Science - Science Citation Index Expanded - 2020</collection><collection>Web of Science Core Collection</collection><collection>Science Citation Index Expanded</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Aluminium Industry Abstracts</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Ceramic Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Computer and Information Systems Abstracts</collection><collection>Corrosion Abstracts</collection><collection>Ecology Abstracts</collection><collection>Electronics & Communications Abstracts</collection><collection>Engineered Materials Abstracts</collection><collection>Environment Abstracts</collection><collection>Immunology Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Materials Business File</collection><collection>Mechanical & Transportation Engineering Abstracts</collection><collection>Nucleic Acids Abstracts</collection><collection>Solid State and Superconductivity Abstracts</collection><collection>Virology and AIDS Abstracts</collection><collection>METADEX</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Aerospace Database</collection><collection>Copper Technical Reference Library</collection><collection>AIDS and Cancer Research Abstracts</collection><collection>Materials Research Database</collection><collection>ProQuest Computer Science Collection</collection><collection>Civil Engineering Abstracts</collection><collection>Advanced Technologies Database with Aerospace</collection><collection>Computer and Information Systems Abstracts Academic</collection><collection>Computer and Information Systems Abstracts Professional</collection><collection>Algology Mycology and Protozoology Abstracts (Microbiology C)</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Environment Abstracts</collection><jtitle>Journal of the science of food and agriculture</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Martin‐Piñero, M José</au><au>García, M Carmen</au><au>Santos, Jenifer</au><au>Alfaro‐Rodriguez, Maria‐Carmen</au><au>Muñoz, José</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Characterization of novel nanoemulsions, with improved properties, based on rosemary essential oil and biopolymers</atitle><jtitle>Journal of the science of food and agriculture</jtitle><stitle>J SCI FOOD AGR</stitle><addtitle>J Sci Food Agric</addtitle><date>2020-08</date><risdate>2020</risdate><volume>100</volume><issue>10</issue><spage>3886</spage><epage>3894</epage><pages>3886-3894</pages><issn>0022-5142</issn><eissn>1097-0010</eissn><abstract>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 J0, J1, J2, λ1 and λ2 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</abstract><cop>Chichester, UK</cop><pub>John Wiley & Sons, Ltd</pub><pmid>32323323</pmid><doi>10.1002/jsfa.10430</doi><tpages>9</tpages><orcidid>https://orcid.org/0000-0002-0110-2290</orcidid></addata></record> |
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| subjects | Agriculture Agriculture, Multidisciplinary Agrochemicals Biodegradability Biodegradation biopolymer Biopolymers Biopolymers - chemistry Chemistry Chemistry, Applied Depletion Destabilization Diameters Emulsions Emulsions - chemistry Essential oils Flocculation Food production Food Science & Technology Formulations Life Sciences & Biomedicine nanoemulsion Nanoemulsions Nanostructures - chemistry Oils & fats Oils, Volatile - chemistry Physical Sciences physical stability Polysaccharides Polysaccharides, Bacterial - analysis Properties (attributes) Rheological properties Rheology Rosemary rosemary essential oil Rosmarinus - chemistry Saccharides Science & Technology Shear thinning (liquids) Size distribution Stability Viscosity Xanthan |
| title | Characterization of novel nanoemulsions, with improved properties, based on rosemary essential oil and biopolymers |
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