Title Relationship between HLB Number and Predominant Destabilization Process in Microfluidized Nanoemulsions Formulated with Lemon Essential Oil
Authors SANTOS GARCÍA, JENIFER, Alfaro-Rodríguez M.-C. , Vega L. , Muñoz J.
External publication No
Means Appl. Sci.-Basel
Scope Article
Nature Científica
JCR Quartile 2
SJR Quartile 2
Web https://www.scopus.com/inward/record.uri?eid=2-s2.0-85156122503&doi=10.3390%2fapp13085208&partnerID=40&md5=3b8ce5e18efee15d18d4168e34ffddaa
Publication date 01/04/2023
ISI 000979343500001
Scopus Id 2-s2.0-85156122503
DOI 10.3390/app13085208
Abstract Featured Application: The knowledge obtained in this work could be applied to food products based on nanoemulsions and nanoemulgels, i.e., systems where the surfactant has a crucial role. 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. © 2023 by the authors.
Keywords food emulsions; HLB number; lemon essential oil; microfluidization
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