Dataset
Dataset for article Relation between HLB number and predominant destabilization process for microfluidized nanoemulsions formulated with lemon essential oil [Dataset]
Autor/es | Santos García, Jenifer
Alfaro Rodríguez, María del Carmen Vega, Lilliam Muñoz García, José |
Compilador de datos | Vega, Lilliam |
Gestor de datos | Alfaro Rodríguez, María del Carmen |
Contacto | Alfaro Rodríguez, María del Carmen |
Departamento | Universidad de Sevilla. Departamento de Ingeniería Química |
Idioma (ISO) | inglés (eng) |
Fecha de difusión | 2024-01-18 |
Fecha de depósito | 2024-01-18 |
Fecha de creación | 2022-01-18 |
Resumen | 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 ... 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 |
Agencias financiadoras | Junta de Andalucía European Commission (EC). Fondo Europeo de Desarrollo Regional (FEDER) |
Identificador del proyecto | US-1380760 |
Asociado a la publicación | Santos, J., Alfaro-Rodríguez, M. C., Vega, L., & Muñoz, J. (2023). Relationship between HLB Number and Predominant Destabilization Process in Microfluidized Nanoemulsions Formulated with Lemon Essential Oil. Applied Sciences,13(8), 5208. https://doi.org/10.3390/app13085208 |
Tipo de dataset | Datos numéricos y tablas |
Cita | Santos García, J., Alfaro Rodríguez, M.d.C.,...,Muñoz García, J. (2022). Dataset for article Relation between HLB number and predominant destabilization process for microfluidized nanoemulsions formulated with lemon essential oil [Dataset]. idUS (Depósito de Investigación de la Universidad de Sevilla). https://doi.org/10.12795/11441/153620. |
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DatasetApplied Science_HLB-202 ... | 135.7Kb | [Microsoft Word 2007] | Ver/ | |
readme-datasetApplied Science_ ... | 11.68Kb | [Fichero de texto] | Ver/ | |