Influence of nanoemulsion/gum ratio on droplet size distribution, rheology and physical stability of nanoemulgels containing inulin and omega-3 fatty acids.

Background: New consumer habits are forcing the food industry to develop new and healthy products. In response to this tendency, in this investigation, we obtained nanoemulgels by microfluidization containing inulin fibre and omega-3 fatty acids. First, the influence of the number of microfluidization cycles on the physical properties of the nanoemulsions was studied.

Elaboration and characterization of nanoemulsion with orange essential oil and pectin.

Background: Nanoemulsions formulated with citric essential oils are currently of interest because of their physical and chemical properties and multiple applications in areas such as the food industry or agrochemicals. These are thermodynamically unstable and have almost Newtonian flow behaviour, but a suitable formulation allows systems to be obtained with good physical stability and rheological properties. The addition of pectin makes this possible.

Processing and Formulation Optimization of Mandarin Essential Oil-Loaded Emulsions Developed by Microfluidization.

Emulsions can be used as delivery systems for bioactive ingredients for their incorporation in food products. Essential oils are natural compounds found in plants that present antioxidant and antimicrobial activity. Therefore, the main goal of this work was to develop emulsions, containing mandarin essential oil stabilized by two food-grade surfactants and guar gum, and to evaluate their physical stability.

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 biopolymers as a function of the concentration of these polysaccharides were investigated.

Results: Mean diameters below 150 nm were achieved, indicating nanostructures were obtained.

Influence of the welan gum biopolymer concentration on the rheological properties, droplet size distribution and physical stability of thyme oil/W emulsions.

The objective of this work is to obtain a stable and natural antimicrobial delivery system. Thus, the effect of the addition of a natural polysaccharide such as welan gum on the linear viscoelastic properties, flow behaviour, droplet size distribution and physical stability of thyme oil/W emulsions formulated with a wheat-derived surfactant was studied. All emulsions obtained show submicron diameters regardless of the concentration of welan.