Effect of ethylcellulose on the structure and stability of non-aqueous oil based propylene glycol emulsions

Autores
Ceballos, Marcelo Ramon; Brailovsky, Valentina; Bierbrauer, Karina Lilian; Cuffini, Silvia Lucia; Beltramo, Dante Miguel; Bianco, Ismael Dario
Año de publicación
2014
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The hydrophobic polymer ethylcellulose (EC) has been used to structure vegetable oils and as a stabilizer of oil/water (o/w) emulsions, among other non food uses. In this work we show that EC dissolved in medium chain triglycerides (MCT) or soybean oil (SO) is able to stabilize non-aqueous emulsions of propylene glycol (PG) as a dispersed phase. Cream-like emulsions can be obtained at both low and high homogenization speeds which show a very good stability for at least one month without the requirement of co-surfactants. PG-in-oil emulsions at concentrations of EC below 5% (w/w) display pseudoplastic behavior and greater viscosity than the respective solutions of the polymer in MCT or SO. However, at concentrations of EC above 5% (w/w) firm gels are formed in MCT or SO and after the addition of PG, the emulsions formed have lower viscosity than the original solutions of the polymer in MCT or SO. Such effects were independent of the mean molecular weight (MMW) of the EC at high shear stress and inversely proportional at low shear stress. These results indicate that the stabilizing effect of EC in PG-in-oil emulsions might not be caused mainly by an increase in the viscosity of the continuous phase. Comparing all the results obtained, we can infer that EC, despite being insoluble in PG, is promoting interactions which are responsible for the observed effects. These PG-in-oil emulsions have interesting structural and flow properties which make them attractive to be used in food formulations, either as emulsions themselves or as potential vehicles for active ingredients.
Fil: Ceballos, Marcelo Ramon. Provincia de Córdoba. Ministerio de Ciencia y Técnica. Centro de Excelencia en Productos y Procesos de Córdoba; Argentina
Fil: Brailovsky, Valentina. Provincia de Córdoba. Ministerio de Ciencia y Técnica. Centro de Excelencia en Productos y Procesos de Córdoba; Argentina
Fil: Bierbrauer, Karina Lilian. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Provincia de Córdoba. Ministerio de Ciencia y Técnica. Centro de Excelencia en Productos y Procesos de Córdoba; Argentina
Fil: Cuffini, Silvia Lucia. Universidade de Sao Paulo; Brasil
Fil: Beltramo, Dante Miguel. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Provincia de Córdoba. Ministerio de Ciencia y Técnica. Centro de Excelencia en Productos y Procesos de Córdoba; Argentina. Universidad Católica de Córdoba; Argentina
Fil: Bianco, Ismael Dario. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Provincia de Córdoba. Ministerio de Ciencia y Técnica. Centro de Excelencia en Productos y Procesos de Córdoba; Argentina. Universidad Nacional de la Rioja. Departamento de Cs. Exactas, Físicas y Naturales; Argentina
Materia
Ethlylcellulose
Non-Aqueous Emulsions
Oleogels
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/33934
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/33934
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Effect of ethylcellulose on the structure and stability of non-aqueous oil based propylene glycol emulsionsCeballos, Marcelo RamonBrailovsky, ValentinaBierbrauer, Karina LilianCuffini, Silvia LuciaBeltramo, Dante MiguelBianco, Ismael DarioEthlylcelluloseNon-Aqueous EmulsionsOleogelshttps://purl.org/becyt/ford/1.4https://purl.org/becyt/ford/1The hydrophobic polymer ethylcellulose (EC) has been used to structure vegetable oils and as a stabilizer of oil/water (o/w) emulsions, among other non food uses. In this work we show that EC dissolved in medium chain triglycerides (MCT) or soybean oil (SO) is able to stabilize non-aqueous emulsions of propylene glycol (PG) as a dispersed phase. Cream-like emulsions can be obtained at both low and high homogenization speeds which show a very good stability for at least one month without the requirement of co-surfactants. PG-in-oil emulsions at concentrations of EC below 5% (w/w) display pseudoplastic behavior and greater viscosity than the respective solutions of the polymer in MCT or SO. However, at concentrations of EC above 5% (w/w) firm gels are formed in MCT or SO and after the addition of PG, the emulsions formed have lower viscosity than the original solutions of the polymer in MCT or SO. Such effects were independent of the mean molecular weight (MMW) of the EC at high shear stress and inversely proportional at low shear stress. These results indicate that the stabilizing effect of EC in PG-in-oil emulsions might not be caused mainly by an increase in the viscosity of the continuous phase. Comparing all the results obtained, we can infer that EC, despite being insoluble in PG, is promoting interactions which are responsible for the observed effects. These PG-in-oil emulsions have interesting structural and flow properties which make them attractive to be used in food formulations, either as emulsions themselves or as potential vehicles for active ingredients.Fil: Ceballos, Marcelo Ramon. Provincia de Córdoba. Ministerio de Ciencia y Técnica. Centro de Excelencia en Productos y Procesos de Córdoba; ArgentinaFil: Brailovsky, Valentina. Provincia de Córdoba. Ministerio de Ciencia y Técnica. Centro de Excelencia en Productos y Procesos de Córdoba; ArgentinaFil: Bierbrauer, Karina Lilian. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Provincia de Córdoba. Ministerio de Ciencia y Técnica. Centro de Excelencia en Productos y Procesos de Córdoba; ArgentinaFil: Cuffini, Silvia Lucia. Universidade de Sao Paulo; BrasilFil: Beltramo, Dante Miguel. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Provincia de Córdoba. Ministerio de Ciencia y Técnica. Centro de Excelencia en Productos y Procesos de Córdoba; Argentina. Universidad Católica de Córdoba; ArgentinaFil: Bianco, Ismael Dario. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Provincia de Córdoba. Ministerio de Ciencia y Técnica. Centro de Excelencia en Productos y Procesos de Córdoba; Argentina. Universidad Nacional de la Rioja. Departamento de Cs. Exactas, Físicas y Naturales; ArgentinaElsevier Science2014-04info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/33934Ceballos, Marcelo Ramon; Brailovsky, Valentina; Bierbrauer, Karina Lilian; Cuffini, Silvia Lucia; Beltramo, Dante Miguel; et al.; Effect of ethylcellulose on the structure and stability of non-aqueous oil based propylene glycol emulsions; Elsevier Science; Food Research International; 62; 4-2014; 416-4230963-9969CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodres.2014.03.040info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0963996914002099info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-10T13:00:45Zoai:ri.conicet.gov.ar:11336/33934instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-10 13:00:45.368CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Effect of ethylcellulose on the structure and stability of non-aqueous oil based propylene glycol emulsions
title Effect of ethylcellulose on the structure and stability of non-aqueous oil based propylene glycol emulsions
spellingShingle Effect of ethylcellulose on the structure and stability of non-aqueous oil based propylene glycol emulsions
Ceballos, Marcelo Ramon
Ethlylcellulose
Non-Aqueous Emulsions
Oleogels
title_short Effect of ethylcellulose on the structure and stability of non-aqueous oil based propylene glycol emulsions
title_full Effect of ethylcellulose on the structure and stability of non-aqueous oil based propylene glycol emulsions
title_fullStr Effect of ethylcellulose on the structure and stability of non-aqueous oil based propylene glycol emulsions
title_full_unstemmed Effect of ethylcellulose on the structure and stability of non-aqueous oil based propylene glycol emulsions
title_sort Effect of ethylcellulose on the structure and stability of non-aqueous oil based propylene glycol emulsions
dc.creator.none.fl_str_mv Ceballos, Marcelo Ramon
Brailovsky, Valentina
Bierbrauer, Karina Lilian
Cuffini, Silvia Lucia
Beltramo, Dante Miguel
Bianco, Ismael Dario
author Ceballos, Marcelo Ramon
author_facet Ceballos, Marcelo Ramon
Brailovsky, Valentina
Bierbrauer, Karina Lilian
Cuffini, Silvia Lucia
Beltramo, Dante Miguel
Bianco, Ismael Dario
author_role author
author2 Brailovsky, Valentina
Bierbrauer, Karina Lilian
Cuffini, Silvia Lucia
Beltramo, Dante Miguel
Bianco, Ismael Dario
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv Ethlylcellulose
Non-Aqueous Emulsions
Oleogels
topic Ethlylcellulose
Non-Aqueous Emulsions
Oleogels
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.4
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv The hydrophobic polymer ethylcellulose (EC) has been used to structure vegetable oils and as a stabilizer of oil/water (o/w) emulsions, among other non food uses. In this work we show that EC dissolved in medium chain triglycerides (MCT) or soybean oil (SO) is able to stabilize non-aqueous emulsions of propylene glycol (PG) as a dispersed phase. Cream-like emulsions can be obtained at both low and high homogenization speeds which show a very good stability for at least one month without the requirement of co-surfactants. PG-in-oil emulsions at concentrations of EC below 5% (w/w) display pseudoplastic behavior and greater viscosity than the respective solutions of the polymer in MCT or SO. However, at concentrations of EC above 5% (w/w) firm gels are formed in MCT or SO and after the addition of PG, the emulsions formed have lower viscosity than the original solutions of the polymer in MCT or SO. Such effects were independent of the mean molecular weight (MMW) of the EC at high shear stress and inversely proportional at low shear stress. These results indicate that the stabilizing effect of EC in PG-in-oil emulsions might not be caused mainly by an increase in the viscosity of the continuous phase. Comparing all the results obtained, we can infer that EC, despite being insoluble in PG, is promoting interactions which are responsible for the observed effects. These PG-in-oil emulsions have interesting structural and flow properties which make them attractive to be used in food formulations, either as emulsions themselves or as potential vehicles for active ingredients.
Fil: Ceballos, Marcelo Ramon. Provincia de Córdoba. Ministerio de Ciencia y Técnica. Centro de Excelencia en Productos y Procesos de Córdoba; Argentina
Fil: Brailovsky, Valentina. Provincia de Córdoba. Ministerio de Ciencia y Técnica. Centro de Excelencia en Productos y Procesos de Córdoba; Argentina
Fil: Bierbrauer, Karina Lilian. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Provincia de Córdoba. Ministerio de Ciencia y Técnica. Centro de Excelencia en Productos y Procesos de Córdoba; Argentina
Fil: Cuffini, Silvia Lucia. Universidade de Sao Paulo; Brasil
Fil: Beltramo, Dante Miguel. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Provincia de Córdoba. Ministerio de Ciencia y Técnica. Centro de Excelencia en Productos y Procesos de Córdoba; Argentina. Universidad Católica de Córdoba; Argentina
Fil: Bianco, Ismael Dario. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Provincia de Córdoba. Ministerio de Ciencia y Técnica. Centro de Excelencia en Productos y Procesos de Córdoba; Argentina. Universidad Nacional de la Rioja. Departamento de Cs. Exactas, Físicas y Naturales; Argentina
description The hydrophobic polymer ethylcellulose (EC) has been used to structure vegetable oils and as a stabilizer of oil/water (o/w) emulsions, among other non food uses. In this work we show that EC dissolved in medium chain triglycerides (MCT) or soybean oil (SO) is able to stabilize non-aqueous emulsions of propylene glycol (PG) as a dispersed phase. Cream-like emulsions can be obtained at both low and high homogenization speeds which show a very good stability for at least one month without the requirement of co-surfactants. PG-in-oil emulsions at concentrations of EC below 5% (w/w) display pseudoplastic behavior and greater viscosity than the respective solutions of the polymer in MCT or SO. However, at concentrations of EC above 5% (w/w) firm gels are formed in MCT or SO and after the addition of PG, the emulsions formed have lower viscosity than the original solutions of the polymer in MCT or SO. Such effects were independent of the mean molecular weight (MMW) of the EC at high shear stress and inversely proportional at low shear stress. These results indicate that the stabilizing effect of EC in PG-in-oil emulsions might not be caused mainly by an increase in the viscosity of the continuous phase. Comparing all the results obtained, we can infer that EC, despite being insoluble in PG, is promoting interactions which are responsible for the observed effects. These PG-in-oil emulsions have interesting structural and flow properties which make them attractive to be used in food formulations, either as emulsions themselves or as potential vehicles for active ingredients.
publishDate 2014
dc.date.none.fl_str_mv 2014-04
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/33934
Ceballos, Marcelo Ramon; Brailovsky, Valentina; Bierbrauer, Karina Lilian; Cuffini, Silvia Lucia; Beltramo, Dante Miguel; et al.; Effect of ethylcellulose on the structure and stability of non-aqueous oil based propylene glycol emulsions; Elsevier Science; Food Research International; 62; 4-2014; 416-423
0963-9969
CONICET Digital
CONICET
url http://hdl.handle.net/11336/33934
identifier_str_mv Ceballos, Marcelo Ramon; Brailovsky, Valentina; Bierbrauer, Karina Lilian; Cuffini, Silvia Lucia; Beltramo, Dante Miguel; et al.; Effect of ethylcellulose on the structure and stability of non-aqueous oil based propylene glycol emulsions; Elsevier Science; Food Research International; 62; 4-2014; 416-423
0963-9969
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodres.2014.03.040
info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0963996914002099
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier Science
publisher.none.fl_str_mv Elsevier Science
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 12.493442

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