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Rheology and Physical Stability of Rosemary Essential Oil Emulsions

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Proceedings of the Iberian Meeting on Rheology (IBEREO 2019) (IBEREO 2019)

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Abstract

The main objective of this work was to study the influence of the welan gum and advanced performance xanthan gum concentration on rheological properties and physical stability of rosemary essential oil emulsions. The increase of biopolymer concentration provoked an increase of complex viscosity. Concerning the physical stability, for the higher concentration of gum, creaming was eliminated but flocculation occurred. This flocculation led to destabilization by coalescence, being the emulsion formulated with 0.4 wt% the most stable.

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References

  1. Xu, L., Xu, G., Liu, T., Chen, Y., Gong, H.: The comparison of rheological properties of aqueous welan gum and xanthan gum solutions. Carbohydr. Polym. 92, 516–522 (2013)

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  3. Martin-Piñero, M.J., Ramirez, P., Muñoz, J., Alfaro, M.C.: Development of rosemary essential oil nanoemulsions using a wheat biomass-derived surfactant. Colloids Surf. B Biointerfaces 173, 486–492 (2019)

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Acknowledgements

The financial support received (Project CTQ2015-70700-P) from the Spanish Ministerio de Economia y Competitividad and the European Commission (FEDER Programme) is kindly acknowledged.

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Authors and Affiliations

  1. Departamento de Ingeniería Química, Facultad de Química, Universidad de Sevilla, Seville, Spain

    María José Martín-Piñero, Jenifer Santos García, Luis Alfonso Trujillo-Cayado, María Carmen García González & Maria Carmen Afaro Rodríguez

Authors
  1. María José Martín-Piñero
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  2. Jenifer Santos García
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  3. Luis Alfonso Trujillo-Cayado
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  4. María Carmen García González
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  5. Maria Carmen Afaro Rodríguez
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Corresponding author

Correspondence to Jenifer Santos García .

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Editors and Affiliations

  1. Department of Chemical Engineering, Faculty of Engineering, University of Porto, Porto, Portugal

    Francisco José Galindo-Rosales

  2. Department of Mechanical Engineering, Faculty of Engineering, University of Porto, Porto, Portugal

    Laura Campo-Deaño

  3. Department of Mechanical Engineering, Faculty of Engineering, University of Porto, Porto, Portugal

    Alexandre M. Afonso

  4. Department of Chemical Engineering, Faculty of Engineering, University of Porto, Porto, Portugal

    Manuel A. Alves

  5. Department of Mechanical Engineering, Faculty of Engineering, University of Porto, Porto, Portugal

    Fernando T. Pinho

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Martín-Piñero, M.J., Santos García, J., Trujillo-Cayado, L.A., García González, M.C., Afaro Rodríguez, M.C. (2020). Rheology and Physical Stability of Rosemary Essential Oil Emulsions. In: Galindo-Rosales, F., Campo-Deaño, L., Afonso, A., Alves, M., Pinho, F. (eds) Proceedings of the Iberian Meeting on Rheology (IBEREO 2019). IBEREO 2019. Springer Proceedings in Materials. Springer, Cham. https://doi.org/10.1007/978-3-030-27701-7_34

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  • DOI: https://doi.org/10.1007/978-3-030-27701-7_34

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  • Publisher Name: Springer, Cham

  • Print ISBN: 978-3-030-27700-0

  • Online ISBN: 978-3-030-27701-7

  • eBook Packages: EngineeringEngineering (R0)

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