Abstract
Different continuous phases formulated with ecofriendly ingredients such as AMIDET® N, an ecological surfactant, as well as welan and rhamsan gums were developed. An experimental design strategy was been in order to study the influence of the ratio of these two polysaccharides and the homogenization pressure applied in a microfluidizer on the critical shear stress for the continuous phases developed. A pure rhamsan gum solution was selected as the starting point for further study based on the production of thyme oil-in-water emulsions. The effect of the homogenization pressure on the physical stability, critical shear stress and droplet size distribution was analyzed for emulsions with optimized values of the rhamsan–welan ratio. These bioactive thyme oil-in-water emulgels could be considered as delivery systems with potential applications in the food industry.
Highlights
Emulsions are thermodynamically unstable and complex systems
It was observed that there was a tendency of higher values of the critical shear stress defining the linear viscoelastic range (LVR) as the concentration of welan gum decreased and the rhamsan gum concentration increased
The critical shear stress, storage modulus and loss modulus increased with the rhamsan gum concentration, which may be associated with the ability of this biopolymer to form stronger structures
Summary
Emulsions are thermodynamically unstable and complex systems. They have several applications in many fields like pharmaceutics, the food industry, paints, agrochemistry and cosmetics due to their ability to act as drug delivery systems [1]. AMIDET®N, an ecological surfactant mainly containing C18 unsaturated fatty acid, is derived from renewable European rapeseed oil This emulsifier is very interesting to be used in ecological formulations because: (i) it has no aquatic toxicity, (ii) it is dispersible in aqueous solutions and (iii) it has good biodegradability. The effect of the homogenization pressure on the physical stability, critical shear stress and droplet size distribution were analyzed for emulgels with optimized values of the rhamsan–welan ratio. These bioactive thyme oil-in-water emulgels could be considered as active ingredient delivery systems with potential applications in the food industry
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