Comparative Study of Physicochemical Properties of Nanoemulsions Fabricated with Natural and Synthetic Surfactants

This work aims to evaluate the effect of two natural (whey protein isolate, WPI, and soy lecithin) and a synthetic (Tween 20) emulsifier on physicochemical properties and physical stability of food grade nanoemulsions. Emulsions stabilized by these three surfactants and different sunflower oil conte...

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Autores principales:	Karen Fuentes, Claudia Matamala, Nayaret Martínez, Rommy N. Zúñiga, Elizabeth Troncoso
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	O/W emulsions surfactants interfacial tension droplet size rheology stability Chemical technology TP1-1185 Chemistry QD1-999
Acceso en línea:	https://doaj.org/article/0b57e455b84f4358a3e2044f486ca89f
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spelling	oai:doaj.org-article:0b57e455b84f4358a3e2044f486ca89f2021-11-25T18:51:23ZComparative Study of Physicochemical Properties of Nanoemulsions Fabricated with Natural and Synthetic Surfactants10.3390/pr91120022227-9717https://doaj.org/article/0b57e455b84f4358a3e2044f486ca89f2021-11-01T00:00:00Zhttps://www.mdpi.com/2227-9717/9/11/2002https://doaj.org/toc/2227-9717This work aims to evaluate the effect of two natural (whey protein isolate, WPI, and soy lecithin) and a synthetic (Tween 20) emulsifier on physicochemical properties and physical stability of food grade nanoemulsions. Emulsions stabilized by these three surfactants and different sunflower oil contents (30% and 50% <i>w/w</i>), as the dispersed phase, were fabricated at two levels of homogenization pressure (500 and 1000 bar). Nanoemulsions were characterized for droplet size distribution, Zeta-potential, rheological properties, and physical stability. Dynamic light scattering showed that droplet size distributions and D<sub>50</sub> values were strongly affected by the surfactant used and the oil content. WPI gave similar droplet diameters to Tween 20 and soy lecithin gave the larger diameters. The rheology of emulsions presented a Newtonian behavior, except for WPI-stabilized emulsions at 50% of oil, presenting a shear-thinning behavior. The physical stability of the emulsions depended on the surfactant used, with increasing order of stability as follows: soy lecithin < Tween 20 < WPI. From our results, we conclude that WPI is an effective natural replacement of synthetic surfactant (Tween 20) for the fabrication of food-grade nanoemulsions.Karen FuentesClaudia MatamalaNayaret MartínezRommy N. ZúñigaElizabeth TroncosoMDPI AGarticleO/W emulsionssurfactantsinterfacial tensiondroplet sizerheologystabilityChemical technologyTP1-1185ChemistryQD1-999ENProcesses, Vol 9, Iss 2002, p 2002 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	O/W emulsions surfactants interfacial tension droplet size rheology stability Chemical technology TP1-1185 Chemistry QD1-999
spellingShingle	O/W emulsions surfactants interfacial tension droplet size rheology stability Chemical technology TP1-1185 Chemistry QD1-999 Karen Fuentes Claudia Matamala Nayaret Martínez Rommy N. Zúñiga Elizabeth Troncoso Comparative Study of Physicochemical Properties of Nanoemulsions Fabricated with Natural and Synthetic Surfactants
description	This work aims to evaluate the effect of two natural (whey protein isolate, WPI, and soy lecithin) and a synthetic (Tween 20) emulsifier on physicochemical properties and physical stability of food grade nanoemulsions. Emulsions stabilized by these three surfactants and different sunflower oil contents (30% and 50% <i>w/w</i>), as the dispersed phase, were fabricated at two levels of homogenization pressure (500 and 1000 bar). Nanoemulsions were characterized for droplet size distribution, Zeta-potential, rheological properties, and physical stability. Dynamic light scattering showed that droplet size distributions and D<sub>50</sub> values were strongly affected by the surfactant used and the oil content. WPI gave similar droplet diameters to Tween 20 and soy lecithin gave the larger diameters. The rheology of emulsions presented a Newtonian behavior, except for WPI-stabilized emulsions at 50% of oil, presenting a shear-thinning behavior. The physical stability of the emulsions depended on the surfactant used, with increasing order of stability as follows: soy lecithin < Tween 20 < WPI. From our results, we conclude that WPI is an effective natural replacement of synthetic surfactant (Tween 20) for the fabrication of food-grade nanoemulsions.
format	article
author	Karen Fuentes Claudia Matamala Nayaret Martínez Rommy N. Zúñiga Elizabeth Troncoso
author_facet	Karen Fuentes Claudia Matamala Nayaret Martínez Rommy N. Zúñiga Elizabeth Troncoso
author_sort	Karen Fuentes
title	Comparative Study of Physicochemical Properties of Nanoemulsions Fabricated with Natural and Synthetic Surfactants
title_short	Comparative Study of Physicochemical Properties of Nanoemulsions Fabricated with Natural and Synthetic Surfactants
title_full	Comparative Study of Physicochemical Properties of Nanoemulsions Fabricated with Natural and Synthetic Surfactants
title_fullStr	Comparative Study of Physicochemical Properties of Nanoemulsions Fabricated with Natural and Synthetic Surfactants
title_full_unstemmed	Comparative Study of Physicochemical Properties of Nanoemulsions Fabricated with Natural and Synthetic Surfactants
title_sort	comparative study of physicochemical properties of nanoemulsions fabricated with natural and synthetic surfactants
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/0b57e455b84f4358a3e2044f486ca89f
work_keys_str_mv	AT karenfuentes comparativestudyofphysicochemicalpropertiesofnanoemulsionsfabricatedwithnaturalandsyntheticsurfactants AT claudiamatamala comparativestudyofphysicochemicalpropertiesofnanoemulsionsfabricatedwithnaturalandsyntheticsurfactants AT nayaretmartinez comparativestudyofphysicochemicalpropertiesofnanoemulsionsfabricatedwithnaturalandsyntheticsurfactants AT rommynzuniga comparativestudyofphysicochemicalpropertiesofnanoemulsionsfabricatedwithnaturalandsyntheticsurfactants AT elizabethtroncoso comparativestudyofphysicochemicalpropertiesofnanoemulsionsfabricatedwithnaturalandsyntheticsurfactants
_version_	1718410630894977024

Comparative Study of Physicochemical Properties of Nanoemulsions Fabricated with Natural and Synthetic Surfactants

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