dc.creator | Muñoz García, José | es |
dc.creator | Alfaro Rodríguez, María del Carmen | es |
dc.creator | Prieto Vargas, Paula | es |
dc.creator | Lobo Llamas, Carlos | es |
dc.creator | García González, María del Carmen | es |
dc.date.accessioned | 2023-11-30T12:38:30Z | |
dc.date.available | 2023-11-30T12:38:30Z | |
dc.date.issued | 2023 | |
dc.identifier.citation | Muñoz García, J., Alfaro Rodríguez, M.d.C., Prieto Vargas, P., Lobo Llamas, C. y García González, M.d.C. (2023). Preparation of Nanoemulgels Containing Lemon Essential Oil and Pectin: Physical Stability and Rheological Properties. Applied Sciences-Basel, 13 (23), 12662. https://doi.org/10.3390/app132312662. | |
dc.identifier.issn | 2076-3417 | es |
dc.identifier.uri | https://hdl.handle.net/11441/151973 | |
dc.description.abstract | t: Nanoemulgels are novel formulations of great interest for their use as dual-release systems
and as fat substitutes in foods. Lemon essential oil, with a large number of benefits due to its antimicrobial, antifungal, and medicinal properties, and low methoxyl pectin, a natural polysaccharide
capable of gelling by adding divalent ions such as calcium, are very appropriate ingredients to
produce nanoemulgels with potential applications in industries such as cosmetics, agrochemistry,
pharmaceuticals, or food. In this work, lemon-essential-oil-in-water nanoemulgels containing low
methoxyl pectin derived from citrus peels were prepared following a three-step process that involves
the preparation of a nanoemulsion, a pectin gel, and the mixture of both. In the first stage, the
stirring time and the rotational rate employed during the mixing step were assessed. Once the
preparation protocol was established, the pectin gel/nanoemulsion mass ratio was investigated.
Different techniques were combined to evaluate the influence of the processing and the composition
variables on the particle size distribution, mean diameters, flow curves, and physical stability of
different emulgels obtained. It was found that the processing variables studied, stirring time, and
rotational rate, do not influence the mean particle size of the emulgel, with values matching those
of the starting nanoemulsion. However, 3 min and 200 rpm were selected for exhibiting the lowest
TSI values. Regarding the composition, a higher content of pectin gel caused a higher viscosity, and
therefore a higher physical stability, with the 75P/25E emulgel being the most stable. Aggregation of
gel particles, because the pectin gel was really a sheared gel, was the main responsible contributor
to the results obtained. This work highlights the importance of the preparation and formulation
variables to develop stable, innovative formulations based on nanoemulgels. | es |
dc.description.sponsorship | FEDER/Consejería de Transformación Económica, Industria, Conocimiento y Universidades de la Junta de Andalucía FEDER 2014-2020 - US-1380760 | es |
dc.format | application/pdf | es |
dc.format.extent | 14 p. | es |
dc.language.iso | eng | es |
dc.publisher | MDPI | es |
dc.relation.ispartof | Applied Sciences-Basel, 13 (23), 12662. | |
dc.rights | Atribución 4.0 Internacional | * |
dc.rights.uri | http://creativecommons.org/licenses/by/4.0/ | * |
dc.subject | nanoemulgel | es |
dc.subject | microfluidization | es |
dc.subject | lemon essential oil | es |
dc.subject | low methoxyl pectin | es |
dc.subject | sheared gel | es |
dc.title | Preparation of Nanoemulgels Containing Lemon Essential Oil and Pectin: Physical Stability and Rheological Properties | es |
dc.type | info:eu-repo/semantics/article | es |
dcterms.identifier | https://ror.org/03yxnpp24 | |
dc.type.version | info:eu-repo/semantics/publishedVersion | es |
dc.rights.accessRights | info:eu-repo/semantics/openAccess | es |
dc.contributor.affiliation | Universidad de Sevilla. Departamento de Ingeniería Química | es |
dc.relation.projectID | US-1380760 | es |
dc.relation.publisherversion | https://doi.org/10.3390/app132312662 | es |
dc.identifier.doi | 10.3390/app132312662 | es |
dc.journaltitle | Applied Sciences-Basel | es |
dc.publication.volumen | 13 | es |
dc.publication.issue | 23 | es |
dc.publication.initialPage | 12662 | es |
dc.contributor.funder | European Commission (EC). Fondo Europeo de Desarrollo Regional (FEDER) | es |
dc.contributor.funder | Junta de Andalucía | es |