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

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dc.contributor.author Ceballos, Marcelo R.
dc.contributor.author Brailovsky, Valentina
dc.contributor.author Bierbrauer, Karina L.
dc.contributor.author Cuffini, Silvia L. [UNIFESP]
dc.contributor.author Beltramo, Dante M.
dc.contributor.author Bianco, Ismael D.
dc.date.accessioned 2016-01-24T14:37:40Z
dc.date.available 2016-01-24T14:37:40Z
dc.date.issued 2014-08-01
dc.identifier http://dx.doi.org/10.1016/j.foodres.2014.03.040
dc.identifier.citation Food Research International. Amsterdam: Elsevier B.V., v. 62, p. 416-423, 2014.
dc.identifier.issn 0963-9969
dc.identifier.uri http://repositorio.unifesp.br/handle/11600/38048
dc.description.abstract 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 MCI' or SO and after the addition of PG, the emulsions formed have lower viscosity than the original solutions of the polymer in MCI' 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. (C) 2014 Elsevier B.V. All rights reserved. en
dc.description.sponsorship CONICET
dc.format.extent 416-423
dc.language.iso eng
dc.publisher Elsevier B.V.
dc.relation.ispartof Food Research International
dc.rights Acesso restrito
dc.subject Ethlylcellulose en
dc.subject Non-aqueous emulsions en
dc.subject Oleogels en
dc.title Effect of ethylcellulose on the structure and stability of non-aqueous oil based propylene glycol emulsions en
dc.type Artigo
dc.rights.license http://www.elsevier.com/about/open-access/open-access-policies/article-posting-policy
dc.contributor.institution Ctr Excelenda Prod & Proc CEPROCOR
dc.contributor.institution Consejo Nacl Invest Cient & Tecn CONICET
dc.contributor.institution Universidade Federal de São Paulo (UNIFESP)
dc.contributor.institution Univ Catalica Cordoba
dc.contributor.institution Univ Nacl La Rioja
dc.description.affiliation Ctr Excelenda Prod & Proc CEPROCOR, Buenos Aires, DF, Argentina
dc.description.affiliation Consejo Nacl Invest Cient & Tecn CONICET, Buenos Aires, DF, Argentina
dc.description.affiliation Universidade Federal de São Paulo, Inst Ciencia & Tecnol, São Paulo, Brazil
dc.description.affiliation Univ Catalica Cordoba, Fac Ciencias Quim, Lab Biotecnol, Cordoba, Argentina
dc.description.affiliation Univ Nacl La Rioja, Dept Ciencias Exactas Fis & Natr, La Rioja, Argentina
dc.description.affiliationUnifesp Universidade Federal de São Paulo, Inst Ciencia & Tecnol, São Paulo, Brazil
dc.description.sponsorshipID CONICET: PIP 11220100100502
dc.description.sponsorshipID CONICET: PIP 11220090100732
dc.identifier.doi 10.1016/j.foodres.2014.03.040
dc.description.source Web of Science
dc.identifier.wos WOS:000340015100050


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