Rheological analysis of emulsion-filled gels based on high acyl gellan gum

Autores
Lorenzo, Gabriel; Zaritzky, Noemi Elisabet; Califano, Alicia Noemi
Año de publicación
2013
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Emulsion-filled gels are widely used in cosmetic, food, and pharmaceutical industry. As rheological properties of these systems are strongly dependent on the properties of the gelled polymer network, rheological characteristics of gels containing high and low acyl gellan gum were analyzed. Under the processing conditions low acyl emulsions were unstable, thus in the present work the influence of oil and hydrocolloid concentrations on the viscoelastic behavior of emulsion-filled gels containing high acyl gellan gum was studied. Increasing gellan concentration (from 0.1 g/100 g to 0.5 g/100 g) produced stronger gels, while oil fraction (10 g/100 g-30 g/100 g) slightly affected the elastic behavior of the emulsions reinforcing the structure and the elastic characteristics of the gellan matrix. Sauter diameter (d 32) was measured for all emulsions and an average value of 12 μm was obtained. Rheological data (oscillatory and creep-recovery tests) were successfully modeled to interpret the structural characteristics of the gelled emulsions. The broadened Baumgaertel-Schausberger-Winter spectrum was used to represent the linear viscoelastic behavior of the continuous phase and the emulsified system, showing that the rheological behavior of the systems was controlled by the highly structured continuous phase rather than the contribution of filler lipid droplet in the emulsion. Relaxation spectra were validated using creep-recovery experiments. Regardless of hydrocolloid concentration, creep compliance of the gel emulsions decreased compared with their respective gels, showing that the inclusion of oil droplets produced a reinforcement of the structure and the gel strength of the matrix.
Fil: Lorenzo, Gabriel. Universidad Nacional de La Plata. Facultad de Ingenieria; Argentina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Zaritzky, Noemi Elisabet. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina. Universidad Nacional de La Plata. Facultad de Ingenieria; Argentina
Fil: Califano, Alicia Noemi. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina. Universidad Nacional de La Plata; Argentina
Materia
Gel Emulsions
Gellan Gum
Relaxation Time Spectrum
Rheology
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/10242
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/10242
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Rheological analysis of emulsion-filled gels based on high acyl gellan gumLorenzo, GabrielZaritzky, Noemi ElisabetCalifano, Alicia NoemiGel EmulsionsGellan GumRelaxation Time SpectrumRheologyhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Emulsion-filled gels are widely used in cosmetic, food, and pharmaceutical industry. As rheological properties of these systems are strongly dependent on the properties of the gelled polymer network, rheological characteristics of gels containing high and low acyl gellan gum were analyzed. Under the processing conditions low acyl emulsions were unstable, thus in the present work the influence of oil and hydrocolloid concentrations on the viscoelastic behavior of emulsion-filled gels containing high acyl gellan gum was studied. Increasing gellan concentration (from 0.1 g/100 g to 0.5 g/100 g) produced stronger gels, while oil fraction (10 g/100 g-30 g/100 g) slightly affected the elastic behavior of the emulsions reinforcing the structure and the elastic characteristics of the gellan matrix. Sauter diameter (d 32) was measured for all emulsions and an average value of 12 μm was obtained. Rheological data (oscillatory and creep-recovery tests) were successfully modeled to interpret the structural characteristics of the gelled emulsions. The broadened Baumgaertel-Schausberger-Winter spectrum was used to represent the linear viscoelastic behavior of the continuous phase and the emulsified system, showing that the rheological behavior of the systems was controlled by the highly structured continuous phase rather than the contribution of filler lipid droplet in the emulsion. Relaxation spectra were validated using creep-recovery experiments. Regardless of hydrocolloid concentration, creep compliance of the gel emulsions decreased compared with their respective gels, showing that the inclusion of oil droplets produced a reinforcement of the structure and the gel strength of the matrix.Fil: Lorenzo, Gabriel. Universidad Nacional de La Plata. Facultad de Ingenieria; Argentina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Zaritzky, Noemi Elisabet. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina. Universidad Nacional de La Plata. Facultad de Ingenieria; ArgentinaFil: Califano, Alicia Noemi. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina. Universidad Nacional de La Plata; ArgentinaElsevier2013-03info: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/11336/10242Lorenzo, Gabriel; Zaritzky, Noemi Elisabet; Califano, Alicia Noemi; Rheological analysis of emulsion-filled gels based on high acyl gellan gum; Elsevier; Food Hydrocolloids; 30; 2; 3-2013; 672-6800268-005Xenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodhyd.2012.08.014info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0268005X12001865info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-10T13:12:45Zoai:ri.conicet.gov.ar:11336/10242instacron: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 13:12:45.375CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Rheological analysis of emulsion-filled gels based on high acyl gellan gum
title Rheological analysis of emulsion-filled gels based on high acyl gellan gum
spellingShingle Rheological analysis of emulsion-filled gels based on high acyl gellan gum
Lorenzo, Gabriel
Gel Emulsions
Gellan Gum
Relaxation Time Spectrum
Rheology
title_short Rheological analysis of emulsion-filled gels based on high acyl gellan gum
title_full Rheological analysis of emulsion-filled gels based on high acyl gellan gum
title_fullStr Rheological analysis of emulsion-filled gels based on high acyl gellan gum
title_full_unstemmed Rheological analysis of emulsion-filled gels based on high acyl gellan gum
title_sort Rheological analysis of emulsion-filled gels based on high acyl gellan gum
dc.creator.none.fl_str_mv Lorenzo, Gabriel
Zaritzky, Noemi Elisabet
Califano, Alicia Noemi
author Lorenzo, Gabriel
author_facet Lorenzo, Gabriel
Zaritzky, Noemi Elisabet
Califano, Alicia Noemi
author_role author
author2 Zaritzky, Noemi Elisabet
Califano, Alicia Noemi
author2_role author
author
dc.subject.none.fl_str_mv Gel Emulsions
Gellan Gum
Relaxation Time Spectrum
Rheology
topic Gel Emulsions
Gellan Gum
Relaxation Time Spectrum
Rheology
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Emulsion-filled gels are widely used in cosmetic, food, and pharmaceutical industry. As rheological properties of these systems are strongly dependent on the properties of the gelled polymer network, rheological characteristics of gels containing high and low acyl gellan gum were analyzed. Under the processing conditions low acyl emulsions were unstable, thus in the present work the influence of oil and hydrocolloid concentrations on the viscoelastic behavior of emulsion-filled gels containing high acyl gellan gum was studied. Increasing gellan concentration (from 0.1 g/100 g to 0.5 g/100 g) produced stronger gels, while oil fraction (10 g/100 g-30 g/100 g) slightly affected the elastic behavior of the emulsions reinforcing the structure and the elastic characteristics of the gellan matrix. Sauter diameter (d 32) was measured for all emulsions and an average value of 12 μm was obtained. Rheological data (oscillatory and creep-recovery tests) were successfully modeled to interpret the structural characteristics of the gelled emulsions. The broadened Baumgaertel-Schausberger-Winter spectrum was used to represent the linear viscoelastic behavior of the continuous phase and the emulsified system, showing that the rheological behavior of the systems was controlled by the highly structured continuous phase rather than the contribution of filler lipid droplet in the emulsion. Relaxation spectra were validated using creep-recovery experiments. Regardless of hydrocolloid concentration, creep compliance of the gel emulsions decreased compared with their respective gels, showing that the inclusion of oil droplets produced a reinforcement of the structure and the gel strength of the matrix.
Fil: Lorenzo, Gabriel. Universidad Nacional de La Plata. Facultad de Ingenieria; Argentina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Zaritzky, Noemi Elisabet. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina. Universidad Nacional de La Plata. Facultad de Ingenieria; Argentina
Fil: Califano, Alicia Noemi. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina. Universidad Nacional de La Plata; Argentina
description Emulsion-filled gels are widely used in cosmetic, food, and pharmaceutical industry. As rheological properties of these systems are strongly dependent on the properties of the gelled polymer network, rheological characteristics of gels containing high and low acyl gellan gum were analyzed. Under the processing conditions low acyl emulsions were unstable, thus in the present work the influence of oil and hydrocolloid concentrations on the viscoelastic behavior of emulsion-filled gels containing high acyl gellan gum was studied. Increasing gellan concentration (from 0.1 g/100 g to 0.5 g/100 g) produced stronger gels, while oil fraction (10 g/100 g-30 g/100 g) slightly affected the elastic behavior of the emulsions reinforcing the structure and the elastic characteristics of the gellan matrix. Sauter diameter (d 32) was measured for all emulsions and an average value of 12 μm was obtained. Rheological data (oscillatory and creep-recovery tests) were successfully modeled to interpret the structural characteristics of the gelled emulsions. The broadened Baumgaertel-Schausberger-Winter spectrum was used to represent the linear viscoelastic behavior of the continuous phase and the emulsified system, showing that the rheological behavior of the systems was controlled by the highly structured continuous phase rather than the contribution of filler lipid droplet in the emulsion. Relaxation spectra were validated using creep-recovery experiments. Regardless of hydrocolloid concentration, creep compliance of the gel emulsions decreased compared with their respective gels, showing that the inclusion of oil droplets produced a reinforcement of the structure and the gel strength of the matrix.
publishDate 2013
dc.date.none.fl_str_mv 2013-03
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/11336/10242
Lorenzo, Gabriel; Zaritzky, Noemi Elisabet; Califano, Alicia Noemi; Rheological analysis of emulsion-filled gels based on high acyl gellan gum; Elsevier; Food Hydrocolloids; 30; 2; 3-2013; 672-680
0268-005X
url http://hdl.handle.net/11336/10242
identifier_str_mv Lorenzo, Gabriel; Zaritzky, Noemi Elisabet; Califano, Alicia Noemi; Rheological analysis of emulsion-filled gels based on high acyl gellan gum; Elsevier; Food Hydrocolloids; 30; 2; 3-2013; 672-680
0268-005X
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodhyd.2012.08.014
info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0268005X12001865
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
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 12.993085

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