Hydroxypropylmethylcellulose at the oil-water interface. Part II. Submicron-emulsions as affected by pH
- Autores
- Camino, Nerina Andrea; Pilosof, Ana Maria Renata
- Año de publicación
- 2011
- Idioma
- inglés
- Tipo de recurso
- artículo
- Estado
- versión publicada
- Descripción
- The emulsifying behavior of four different commercial types of hydroxypropylmethylcellulose (HPMC) was studied and correlated with the properties of the interfacial films. Emulsions resulted multimodal when made by a high speed blender (Ultraturrax, UT), with droplets higher than 10 μm. The average diameters D32 resulted higher for UT emulsions stabilized by the higher molecular weight HPMC (E4M and E50LV). However, E4M emulsions presented the highest variation in D32 with pH. Emulsions made by high intensity ultrasound, presented a monomodal population with the majority of the droplets around 0.3 μm. In all cases, the droplets sizes were smaller than 0.5 μm. As for UT emulsions, higher average diameters (D32 and D43) were obtained for all HPMCs at pH3.Emulsions at pH3 destabilized quicker than emulsions at pH6, mainly when made by Ultraturrax. At pH3 hydrophobic interactions are impeded thus elastic films are not formed upon emulsification, resulting in droplets with higher initial diameters than at pH6.
Fil: Camino, Nerina Andrea. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Pilosof, Ana Maria Renata. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina - Materia
-
Emulsions
High Intensity Ultrasound
Hydroxypropylmethylcellulose
Interface
Stability - Nivel de accesibilidad
- acceso abierto
- Condiciones de uso
- https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
- Repositorio
- Institución
- Consejo Nacional de Investigaciones Científicas y Técnicas
- OAI Identificador
- oai:ri.conicet.gov.ar:11336/68306
Ver los metadatos del registro completo
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Hydroxypropylmethylcellulose at the oil-water interface. Part II. Submicron-emulsions as affected by pHCamino, Nerina AndreaPilosof, Ana Maria RenataEmulsionsHigh Intensity UltrasoundHydroxypropylmethylcelluloseInterfaceStabilityhttps://purl.org/becyt/ford/1.4https://purl.org/becyt/ford/1The emulsifying behavior of four different commercial types of hydroxypropylmethylcellulose (HPMC) was studied and correlated with the properties of the interfacial films. Emulsions resulted multimodal when made by a high speed blender (Ultraturrax, UT), with droplets higher than 10 μm. The average diameters D32 resulted higher for UT emulsions stabilized by the higher molecular weight HPMC (E4M and E50LV). However, E4M emulsions presented the highest variation in D32 with pH. Emulsions made by high intensity ultrasound, presented a monomodal population with the majority of the droplets around 0.3 μm. In all cases, the droplets sizes were smaller than 0.5 μm. As for UT emulsions, higher average diameters (D32 and D43) were obtained for all HPMCs at pH3.Emulsions at pH3 destabilized quicker than emulsions at pH6, mainly when made by Ultraturrax. At pH3 hydrophobic interactions are impeded thus elastic films are not formed upon emulsification, resulting in droplets with higher initial diameters than at pH6.Fil: Camino, Nerina Andrea. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Pilosof, Ana Maria Renata. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaElsevier2011-07info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/68306Camino, Nerina Andrea; Pilosof, Ana Maria Renata; Hydroxypropylmethylcellulose at the oil-water interface. Part II. Submicron-emulsions as affected by pH; Elsevier; Food Hydrocolloids; 25; 5; 7-2011; 1051-10620268-005XCONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodhyd.2010.09.026info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0268005X10002432info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:30:47Zoai:ri.conicet.gov.ar:11336/68306instacron: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:34982025-09-29 10:30:48.102CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse |
dc.title.none.fl_str_mv |
Hydroxypropylmethylcellulose at the oil-water interface. Part II. Submicron-emulsions as affected by pH |
title |
Hydroxypropylmethylcellulose at the oil-water interface. Part II. Submicron-emulsions as affected by pH |
spellingShingle |
Hydroxypropylmethylcellulose at the oil-water interface. Part II. Submicron-emulsions as affected by pH Camino, Nerina Andrea Emulsions High Intensity Ultrasound Hydroxypropylmethylcellulose Interface Stability |
title_short |
Hydroxypropylmethylcellulose at the oil-water interface. Part II. Submicron-emulsions as affected by pH |
title_full |
Hydroxypropylmethylcellulose at the oil-water interface. Part II. Submicron-emulsions as affected by pH |
title_fullStr |
Hydroxypropylmethylcellulose at the oil-water interface. Part II. Submicron-emulsions as affected by pH |
title_full_unstemmed |
Hydroxypropylmethylcellulose at the oil-water interface. Part II. Submicron-emulsions as affected by pH |
title_sort |
Hydroxypropylmethylcellulose at the oil-water interface. Part II. Submicron-emulsions as affected by pH |
dc.creator.none.fl_str_mv |
Camino, Nerina Andrea Pilosof, Ana Maria Renata |
author |
Camino, Nerina Andrea |
author_facet |
Camino, Nerina Andrea Pilosof, Ana Maria Renata |
author_role |
author |
author2 |
Pilosof, Ana Maria Renata |
author2_role |
author |
dc.subject.none.fl_str_mv |
Emulsions High Intensity Ultrasound Hydroxypropylmethylcellulose Interface Stability |
topic |
Emulsions High Intensity Ultrasound Hydroxypropylmethylcellulose Interface Stability |
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 emulsifying behavior of four different commercial types of hydroxypropylmethylcellulose (HPMC) was studied and correlated with the properties of the interfacial films. Emulsions resulted multimodal when made by a high speed blender (Ultraturrax, UT), with droplets higher than 10 μm. The average diameters D32 resulted higher for UT emulsions stabilized by the higher molecular weight HPMC (E4M and E50LV). However, E4M emulsions presented the highest variation in D32 with pH. Emulsions made by high intensity ultrasound, presented a monomodal population with the majority of the droplets around 0.3 μm. In all cases, the droplets sizes were smaller than 0.5 μm. As for UT emulsions, higher average diameters (D32 and D43) were obtained for all HPMCs at pH3.Emulsions at pH3 destabilized quicker than emulsions at pH6, mainly when made by Ultraturrax. At pH3 hydrophobic interactions are impeded thus elastic films are not formed upon emulsification, resulting in droplets with higher initial diameters than at pH6. Fil: Camino, Nerina Andrea. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Pilosof, Ana Maria Renata. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina |
description |
The emulsifying behavior of four different commercial types of hydroxypropylmethylcellulose (HPMC) was studied and correlated with the properties of the interfacial films. Emulsions resulted multimodal when made by a high speed blender (Ultraturrax, UT), with droplets higher than 10 μm. The average diameters D32 resulted higher for UT emulsions stabilized by the higher molecular weight HPMC (E4M and E50LV). However, E4M emulsions presented the highest variation in D32 with pH. Emulsions made by high intensity ultrasound, presented a monomodal population with the majority of the droplets around 0.3 μm. In all cases, the droplets sizes were smaller than 0.5 μm. As for UT emulsions, higher average diameters (D32 and D43) were obtained for all HPMCs at pH3.Emulsions at pH3 destabilized quicker than emulsions at pH6, mainly when made by Ultraturrax. At pH3 hydrophobic interactions are impeded thus elastic films are not formed upon emulsification, resulting in droplets with higher initial diameters than at pH6. |
publishDate |
2011 |
dc.date.none.fl_str_mv |
2011-07 |
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/11336/68306 Camino, Nerina Andrea; Pilosof, Ana Maria Renata; Hydroxypropylmethylcellulose at the oil-water interface. Part II. Submicron-emulsions as affected by pH; Elsevier; Food Hydrocolloids; 25; 5; 7-2011; 1051-1062 0268-005X CONICET Digital CONICET |
url |
http://hdl.handle.net/11336/68306 |
identifier_str_mv |
Camino, Nerina Andrea; Pilosof, Ana Maria Renata; Hydroxypropylmethylcellulose at the oil-water interface. Part II. Submicron-emulsions as affected by pH; Elsevier; Food Hydrocolloids; 25; 5; 7-2011; 1051-1062 0268-005X 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.foodhyd.2010.09.026 info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0268005X10002432 |
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 |
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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1844614316871909376 |
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13.070432 |