Fabrication of stable oleogel-in-water nanoemulsions with ethyl cellulose nanoparticles
Year: 2024
Type: article
Abstract: Nanoemulsions (NEs) are liquid-based nanosized colloidal systems offering advantages (superior kinetic stability and rheology) compared to macro- and microemulsions. However, stabilization of these emulsions is difficult, since the small droplet sizes in NEs present large surface area-to-volume ratios. Thus, they need to be stabilized by superb emulsifiers to maintain stability. Herein, we report the construction of novel oleogel-in-water NEs with excellent stability against coalescence and phase separation. To do this, nanoparticles (NPs), based on ethylcellulose (EC), were first prepared, and then NEs were made using EC oleogel as the oil phase, ECNPs solution as the water phase, and tween-80 (TW80) as the surfactant. It was observed that NE stabilized by ECNPs, EC oleogel, and TW80 had a significantly lower particle size (201.86 ± 1.57 nm), polydispersity index (0.13 ± 0.06), with no phase separation over 30 days of storage as well as a higher zeta potential (−79.68 ± 1.36 mV), and complex modulus (21441.80 ± 418.21 kPa), as compared to the control NE (stabilized only by TW80). According to the findings, the developed NE has the potential for food and drug delivery applications. • An oleogel-in-water nanoemulsion was created using ECNPs, TW80 and EC oleogel. • Increasing the volume fraction of oleogel increased the mechanical strength. • The prepared nanoemulsion exhibited long-term storage stability.
Source: LWT
Language: English
Topic: Proteins in Food Systems
Subfield: Food Science
Domain: Life Sciences
Open Access status: gold
Estimated APC paid: $2,570
OpenAlex ID: W4403377808