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Cited by 66Surfactants and Colloidal SystemsProteins in Food SystemsPickering emulsions and particle stabilization

The DOI matches its Crossref record; 52 of the 52 references it cites were found in a registry or an index.

Influence of Emulsifier Concentration on Nanoemulsion Gelation

Erramreddy, Vivek Vardhan, Ghosh, Supratim·2014·Langmuir
DOI 10.1021/la502733v
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Abstract

Nanoemulsion gels are a new class of soft materials that manifest stronger elasticity even at lower dispersed phase volume fraction. In this work, gelation in 40 wt % canola oil-in-water nanoemulsions was investigated as a function of emulsifier type (anionic sodium dodecyl sulfate (SDS) or nonionic Tween 20) and concentration. It was observed that the liquid nanoemulsions transformed into viscoelastic gels at a specific concentration range of SDS, whereas no gelation was observed for Tween 20. The apparent viscosity, yield stress, and storage modulus of the nanogels increased with SDS concentration until 15 times critical micelle concentration (CMC), thereafter decreased steadily as the gelation weakened beginning 20 CMC. Three regimes of colloidal interactions in the presence of emulsifier were proposed. (1) Repulsive gelation: at low SDS concentration (0.5-2 times CMC) the repulsive charge cloud around the nanodroplets acted as interfacial shell layer that significantly increased the effective volume fraction of the dispersed phase (ϕ(eff)). When ϕ(eff) became comparable to the volume fraction required for maximal random jamming, nanoemulsions formed elastic gels. (2) Attractive gelation: as the SDS concentration increased to 5-15 times CMC, ϕ(eff) dropped due to charge screening by more counterions from SDS, but depletion attractions generated by micelles in the continuous phase led to extensive droplet aggregation which immobilized the continuous phase leading to stronger gel formation. (3) Decline in gelation due to oscillatory structural forces (OSF): at very high SDS concentration (20-30 time CMC), structural forces were manifested due to the layered-structuring of excess micelles in the interdroplet regions resulting in loss of droplet aggregation. Tween 20 nanoemulsions, on the other hand, did not show repulsive gelation due to lack of charge cloud, while weak depletion attraction and early commencement of OSF regime leading to liquid-like behavior at all concentrations. The nanogels possess great potential for use in low-fat foods, pharmaceuticals and cosmetic products.

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Crossref · 10.1021/la502733v

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52 of 52 references verified0 citation errors · 0 not checkable

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  • Common emulsifiers for nanoemulsions include lecithin, sodium deoxycholate, Tween 20/40/60/80, Span 20/40/60/80, poloxamers, sodium dodecyl sulfate, casein, polysaccharides and PEG-containing block copolymers.

    “Lecithin (phosphatidylcholine) [36], sodium deoxycholate (bile salt) [37], polyoxyethlene sorbitan monolaurate (Tween 20, 40, 60, 80) [38] and sorbitan monolaurate (Span 20, 40, 60, 80) [39] are commonly employed in the preparation of NEs. Other surfactants proposed are poloxamers [40], sodium dodecyl sulfate [41], amphiphilic proteins like casein [42], polysaccharides (starch derivatives, gums) [”

    From Nanoemulsions for “Nose-to-Brain” Drug Delivery (2019) · cites this paper as [41]

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Research works printed but not linked: 4

  1. Mason T. G., 2006, J. Phys.: Condens. Matter, 18, R635
  2. Masalova I., 2007, Appl. Rheol., 17, 42250
  3. Mondain-Monval O., 1996, J. Phys. II, 6, 1313
  4. Stubenrauch C., 2003, J. Phys.: Condens. Matter, 15, R1197

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Metadata

Authors
Erramreddy, V. V., & Ghosh, S.
Affiliations
University of Saskatchewan (CA)
Corresponding author
Ghosh, Supratim
ORCID
Ghosh, Supratim
Venue
Langmuir
Publisher
American Chemical Society (ACS)
Published
2014-09-08
Volume
30
Issue
37
Pages
11062-11074
ISSN
  • 0743-7463 (ISSN-L)
  • 1520-5827
DOI
10.1021/la502733v
OpenAlex
W2332243313
Cited by
66
References
51
Citations by year
2026: 3 · 2025: 7 · 2024: 5 · 2023: 7 · 2022: 6 · 2021: 3 · 2020: 5 · 2019: 10 · 2018: 5 · 2017: 8 · 2016: 5 · 2015: 2
FWCI
2.20
Type
journal article
Language
en
Open access
closed
Locations
  • Langmuir (publishedVersion)
  • PubMed (publishedVersion)
Funders
  • Natural Sciences and Engineering Research Council of Canada
  • Canada Foundation for Innovation
Topics
  • Physical Sciences › Chemistry › Physical and Theoretical Chemistry › Surfactants and Colloidal Systems
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
  • Physical Sciences › Materials Science › Materials Chemistry › Pickering emulsions and particle stabilization
Keywords
nanoemulsion gel, emulsifier concentration, sodium dodecyl sulfate, Tween 20, critical micelle concentration, electrostatic screening, depletion attraction, droplet aggregation, viscoelasticity, yield stress, storage modulus, micelles
MeSH terms
Rapeseed Oil, Emulsions, Fatty Acids, Monounsaturated, Gels, Particle Size, Polysorbates, Sodium Dodecyl Sulfate, Surface Properties, Water, Nanostructures

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