scholarly journals Linalool Essential Oil/Nanocellulose-Based Pickering Emulsions: An In-Depth Investigation of Processing Parameters

2021 ◽  
Author(s):  
Alana Gabrieli de Souza ◽  
Jéssica de Souza Marciano ◽  
Rafaela Reis Ferreira ◽  
Eder Ramin de Oliveira ◽  
Derval dos Santos Rosa
Keyword(s):  
Essential Oil ◽  
Electrostatic Interactions ◽  
Processing Parameters ◽  
Solid Particles ◽  
Pickering Emulsions ◽  
Optimum Parameters ◽  
Maximum Stability ◽  
Oil Concentration ◽  
And Storage ◽  
Ideal Process

Abstract This study aims to prepare nanocellulose-based emulsions using linalool essential oil using different processing parameters and correlating them with emulsions' stability and particle size. The investigated parameters were cellulose morphology (CNC or CNF) and concentration (0.5 or 1 wt%), essential oil concentration (20 or 30% v/v), homogenization speed (10,000 or 12,000 rpm), and time (3 or 7 minutes). The emulsions were tested by droplet size, morphology, and storage stability. The Design of Experiments (DoE) was used to understand each parameter's effects in the emulsions' characteristics and the statistical results. Each nanocellulose morphology presented a type of stabilization in emulsions and different ideal process parameters. CNC-emulsions showed as optimum parameters 30% essential oil and 7 minutes preparation, reflecting the higher necessary energy for the efficient CNCs adsorption in the O/W interface, and the maximum stability was ~ 50% by electrostatic interactions. CNF-emulsions showed optimum parameters 1% CNF and 12,000 rpm homogenization speed, reflecting the necessary parameters to convert the suspensions into gels where the droplets are well-coated by the fibers. This study is a pioneer in an in-depth understanding of the processing parameters' impact on emulsion stability and will be a guideline for future studies with different solid particles and oil phases.

scholarly journals Cinnamon Essential Oil Nanocellulose-Based Pickering Emulsions: Processing Parameters Effect on Their Formation, Stabilization, and Antimicrobial Activity

2021 ◽  
Vol 2 (3) ◽  
pp. 608-625
Author(s):  
Alana Gabrieli de Souza ◽  
Rafaela Reis Ferreira ◽  
Elisa Silva Freire Aguilar ◽  
Leonardo Zanata ◽  
Derval dos Santos Rosa
Keyword(s):  
Antimicrobial Activity ◽  
Essential Oil ◽  
Zeta Potential ◽  
Processing Parameters ◽  
Pickering Emulsions ◽  
Preparation Time ◽  
Electrostatic Stabilization ◽  
Cinnamon Essential Oil ◽  
And Storage ◽  
Emulsions Stability

This work aimed to prepare nanocellulose-based Pickering emulsions using cinnamon essential oil. Different formulations were investigated by varying the preparation time, homogenization speed, oil and nanocellulose concentration, and morphology. The emulsions were first characterized by droplet size, morphologies, and storage stability. The Design of Experiments (DoE) was used to evaluate the parameter’s effects on the emulsions’ stability, and the emulsions with optimum particle size and stability were evaluated by antimicrobial activity. The more stable emulsions required higher energy in the system to obtain efficient emulsification. The cellulose nanocrystal (CNC) emulsions showed a 30% oil volume as a constant to obtain a low creaming index (34.4% and 42.8%) and zeta potential values around −29 mV, indicating an electrostatic stabilization. The cellulose nanofiber (CNF) emulsions showed 100% stability after a month using a 20% oil volume as a constant and Zeta potential values around −15 mV, indicating a steric stabilization. CNF-emulsions’ inhibition halos for Bacilus subtilis were 30.1 ± 3.7% smaller than those found in CNC-emulsions (65 ± 2.9 mm), while Pseudomonasaeruginosas almost do not present differences in the inhibition halos. These results suggest that the nanocellulose morphology may promote a regulation on the EO migration to the medium, as well that this migration ratio does not affect the bacteria.

scholarly journals Pickering emulsions stabilized by colloidal surfactants: Role of solid particles

Particuology ◽  
2021 ◽  
Author(s):  
Zhu Sun ◽  
Xiaoxiao Yan ◽  
Yao Xiao ◽  
Lingjie Hu ◽  
Max Eggersdorfer ◽  
...  
Keyword(s):  
Solid Particles ◽  
Pickering Emulsions

scholarly journals New Trends in Natural Emulsifiers and Emulsion Technology for the Food Industry

2021 ◽  
Author(s):  
Arantzazu Santamaria-Echart ◽  
Isabel P. Fernandes ◽  
Samara C. Silva ◽  
Stephany C. Rezende ◽  
Giovana Colucci ◽  
...  
Keyword(s):  
Circular Economy ◽  
Food Industry ◽  
Solid Particles ◽  
Microbial Fermentation ◽  
Bibliometric Data ◽  
Pickering Emulsions ◽  
Double Emulsions ◽  
Oil In Water ◽  
Food Applications ◽  
New Generation

The food industry depends on using different additives, which increases the search for effective natural or natural-derived solutions, to the detriment of the synthetic counterparts, a priority in a biobased and circular economy scenario. In this context, different natural emulsifiers are being studied to create a new generation of emulsion-based products. Among them, phospholipids, saponins, proteins, polysaccharides, biosurfactants (e.g., compounds derived from microbial fermentation), and organic-based solid particles (Pickering stabilizers) are being used or start to gather interest from the food industry. This chapter includes the basic theoretical fundamentals of emulsions technology, stabilization mechanisms, and stability. The preparation of oil-in-water (O/W) and water-in-oil (W/O) emulsions, the potential of double emulsions, and the re-emerging Pickering emulsions are discussed. Moreover, the most relevant natural-derived emulsifier families (e.g., origin, stabilization mechanism, and applications) focusing food applications are presented. The document is grounded in a bibliographic review mainly centered on the last 10-years, and bibliometric data was rationalized and used to better establish the hot topics in the proposed thematic.

The Effect of Various UHT Processing Parameters and Storage Conditions on the Saturated Aldehydes In Half-and-Half Cream

1991 ◽  
Vol 54 (2) ◽  
pp. 109-112 ◽  
Author(s):  
R.K. HUTCHENS ◽  
A.P. HANSEN
Keyword(s):  
Gas Chromatography ◽  
High Temperature ◽  
Column Chromatography ◽  
Steam Injection ◽  
Processing Parameters ◽  
Storage Conditions ◽  
Tetra Pak ◽  
And Storage ◽  
Ultra High Temperature

Raw cream was standardized to 10% fat and processed by ultra-high-temperature (UHT) steam injection at 149°C for 20 s, 149°C for 3.4 s, 138°C for 20 s, and 143°C for 7 s, then aseptically packaged by a Tetra Pak AB3-250 filler. Packages were stored for 12 months at 24°C and analyzed at 0, 1, 3, 6, and 12 months. Fat-soluble carbonyls were extracted from the UHT cream with carbonyl-free hexanes and converted to their 2,4-dinitrophenyl-hydrazone derivatives. Alkanal hydrazones were separated by column chromatography into pure fractions. Spectrophotometry and gas chromatography were used to identify the alkanals. Butanal, hexanal, heptanal, nonanal, and decanal were identified and found to decrease in concentration during storage.

Photocatalytic Degradation Enhancement in Pickering Emulsions Stabilized by Solid Particles of Bare TiO2

Langmuir ◽  
2019 ◽  
Vol 35 (6) ◽  
pp. 2129-2136 ◽  
Author(s):  
Nidhal Fessi ◽  
Mohamed Faouzi Nsib ◽  
Yves Chevalier ◽  
Chantal Guillard ◽  
Frédéric Dappozze ◽  
...  
Keyword(s):  
Photocatalytic Degradation ◽  
Solid Particles ◽  
Pickering Emulsions ◽  
Bare Tio2

scholarly journals Evaluation of antifungal activity of Pittosporum undulatum L. essential oil against Aspergillus flavus and aflatoxin production

2011 ◽  
Vol 35 (1) ◽  
pp. 71-76 ◽  
Author(s):  
Rosane Tamara da Silva Medeiros ◽  
Edlayne Gonçalez ◽  
Roberto Carlos Felicio ◽  
Joana D'arc Felicio
Keyword(s):  
Essential Oil ◽  
Essential Oils ◽  
Aspergillus Flavus ◽  
Fungal Growth ◽  
Aflatoxin Production ◽  
Plant Oils ◽  
Food Commodities ◽  
And Storage ◽  
Main Producer ◽  
Mycelial Development

The presence of mycotoxins as a result of fungal attack can occur before, after and during the harvest and storage operations on agricultural crops and food commodities. Considering the inhibitory property of essential plant oils on the mycelial development of fungi and the importance of Aspergillus flavus, the main producer of aflatoxins, this research was designed to evaluate the toxicity of essential oil from Pittosporum undulatum against A. flavus. The essential oils were obtained from P. undulatum leaves, collected in different months and analyzed by GC/MS. The oils were rich in hydrocarbon, monoterpenes and sesquiterpenes and it was observed a significant variation on the chemical composition of the essential oil of leaves at different months. Besides, the essential oils were tested against fungal growth and the results showed different spectrum of inhibition on A. flavus. However, the essential oils inhibited the aflatoxin B1 production.

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