DOI QR코드

DOI QR Code

Rheological and Textural Properties of High Oil Content O/W Emulsions Depending on Surfactant Types

계면활성제 종류에 따른 고함량 오일 함유 O/W 에멀젼의 유변학적 및 텍스처 특성

  • Sang Min Lee (Division of Chemistry and Cosmetics, Dongduk Women's University) ;
  • Byung Suk Jin (Division of Chemistry and Cosmetics, Dongduk Women's University)
  • 이상민 (동덕여자대학교 화학.화장품학부) ;
  • 진병석 (동덕여자대학교 화학.화장품학부)
  • Received : 2025.02.12
  • Accepted : 2025.03.07
  • Published : 2025.04.10

Abstract

High oil content O/W emulsions, with oil as the dispersed phase, were prepared by varying the types of surfactants and the oil content. The rheological and textural properties of each formulation were then compared. The dispersion phases of polyhedral structures formed in a high internal phase O/W emulsion with an oil content of 70 wt% were observed using confocal fluorescence microscopy. Additionally, phase inversion was observed when continuous shear force was applied to the high internal phase emulsion. The Herschel-Bulkley model equation was applied to the shear stress vs. shear rate curves for each formulation to calculate the shear thinning index and yield stress values. Based on the viscosity and texture measurement results, the high oil content O/W emulsions with sucrose-based surfactants exhibited the highest viscosity, hardness, and adhesiveness, while the emulsions with sorbitan-based surfactants showed the highest creaminess.

고함량의 오일이 분산상으로 존재하는 O/W 에멀젼을 계면활성제 종류 및 오일의 함량을 달리하여 제조하면서 각 제형들의 유변학적, 텍스처 특성을 비교하였다. 오일 함량 70 wt%의 고내상 O/W 에멀전에서 형성된 다면체 구조의 분산상을 공초점 형광 현미경을 사용하여 관찰하였다. 또한 고내상 에멀젼에 전단력을 지속적으로 가하면 상이 반전되는 현상을 관찰하였다. 각 제형별 전단속도에 따른 전단력 변화 곡선에 Herschel-Bulkley 모델식을 적용하여 shear thinning index와 항복응력 값을 산출하였다. 점도와 텍스처 측정 결과, 수크로스 계열 계면활성제의 O/W 에멀젼은 가장 높은 점도, 경도와 부착성을 보인 반면, 솔비탄 계열 계면활성제의 에멀젼은 가장 높은 크림성을 나타냈다.

Keywords

Acknowledgement

본 연구는 산업통상자원부의 바이오산업 기술개발사업(과제번호 20018375)의 지원에 의하여 수행된 결과의 일부이며 이에 감사의 뜻을 표합니다.

References

  1. W. H. Kim, K. S. Lee, and K. K. Lee, An experimental study on the property and stability of W/O emulsion by various structures of emulsifier, J. Soc. Cosmet. Sci. Korea, 38, 119-131 (2012).
  2. Y. E. Lee, and I. S. Yoo, Effect of storage temperature on the dispersion stability of O/W nano-emulsions, KSBB J., 29, 385-391 (2014). https://doi.org/10.7841/ksbbj.2014.29.5.385
  3. Y. Liu and S. E. Friberg, Role of liquid crystal in the emulsification of a gel emulsion with high internal phase fraction, J. Colloid. Sci., 340, 261-268 (2009). https://doi.org/10.1016/j.jcis.2009.08.038
  4. S. Sajjadi, Effect of mixing protocol on formation of fine emulsions, Chem. Eng. Sci., 61, 3009-3017 (2006). https://doi.org/10.1016/j.ces.2005.10.071
  5. C. H. Kim, J. K. Park, J. R. Haw, Y. T. Yoo, T. W. Park, and C. G. Lee, Effects of various phase inversion emulsification methods on droplet size and phase behavior of O/W emulsion, Appl. Chem. Eng., 6, 538-547 (1995).
  6. C. Wang, Y. Li, W. Xiong, Q. Liang, X. Hua, P. Xuan, W. Lin, and Y. Yao, Correlation study between structural parameters of droplets and rheological properties of O/W high internal phase pickering emulsions above the closest packing density, Food Hydrocoll, 158, 110594 (2025). https://doi.org/10.1016/j.foodhyd.2024.110594
  7. A. Shi, X. Feng, Q. Wang, and B. Adhikari, Pickering and high internal phase pickering emulsions stabilized by protein-based particles: A review of synthesis, application and prospective, Food Hydrocoll., 109, 106117 (2020).
  8. M. Artiga-Artigas, J. Montoliu-Boneu, L. Salvia-Trujillo, and O. Martin-Belloso, Factors affecting the formation of highly concentrated emulsions and nanoemulsions, Colloids Surf. A, 578, 123577 (2019). https://doi.org/10.1016/j.colsurfa.2019.123577
  9. A. Rehman, Q. Liang, A. Karim, E. Assadpour, S. M. Jafari, H. A. Rasheed, M. S. Virk, A. Qayyum, H. A. R. Suleria, and X. Ren, Pickering high internal phase emulsions stabilized by biopolymeric particles: From production to high-performance applications, Food Hydrocoll, 150, 109751 (2024).
  10. W. Liu, H. Gao, D. J. McClements, L. Zhou, J. Wu, and L. Zou, Stability, rheology, and β-carotene bioaccessibility of high internal phase emulsion gels, Food Hydrocoll, 88, 210-217 (2019). https://doi.org/10.1016/j.foodhyd.2018.10.012
  11. X. Y. Tang, Z. M. Wang, D. Yu, S. J. Yu, H. C. Meng, T. Zhang, H. L. Chen, Z. W. Yang, Q. Y. Yang, and L. Li, Fabrication of ultrastable water-in-oil high internal phase emulsion as versatile delivery vehicle through synergetic stabilization, Food Hydrocoll., 126, 107455 (2022). https://doi.org/10.1016/j.foodhyd.2021.107455
  12. X. Luo, Y. Zhou, L. Bai, F. Liu, R. Zhang, Z. Zhang, B. Zheng, Y. Deng, and D. J. McClements, Production of highly concentrated oil-in-water emulsions using dual-channel microfluidization: Use of individual and mixed natural emulsifiers (saponin and lecithin), Food. Res. Int., 96, 103-112 (2017). https://doi.org/10.1016/j.foodres.2017.03.013
  13. M. López-Pedrouso, J. M. Lorenzo, R. Moreira, and D. Franco, Potential applications of pickering emulsions and high internal-phase emulsions (HIPEs) stabilized by starch particles, Curr. Opin. Food Sci., 46, 100866 (2022). https://doi.org/10.1016/j.cofs.2022.100866
  14. P. Kundu, V. Kumar, and I. M. Mishra, Modeling the steady-shear rheological behavior of dilute to highly concentrated oil-in-water (o/w) emulsions: Effect of temperature, oil volume fraction and anionic surfactant concentration, J. Pet. Sci. Eng., 129, 189-204 (2015). https://doi.org/10.1016/j.petrol.2015.03.008
  15. T. Yang, J. Zheng, B. S. Zheng, F. Liu, S. Wang, and C. H. Tang, High internal phase emulsions stabilized by starch nanocrystals, Food Hydrocoll,, 82, 230-238 (2018). https://doi.org/10.1016/j.foodhyd.2018.04.006
  16. S. Tripathi, A. Bhattacharya, R. Singh, and R. F. Tabor, Rheological behavior of high internal phase water-in-oil emulsions: Effects of droplet size, phase mass fractions, salt concentration and aging, Chem. Eng. Sci., 174, 290-301 (2017). https://doi.org/10.1016/j.ces.2017.09.016
  17. H. S. Kim, H. Y. Na, J. H. Lee, and S. J. Lee, Preparation, morphology and electrical conductivity of polystyrene/polydopamine-carbon nanotube microcellular foams via high internal phase emulsion polymerization, Polymer (Korea), 39, 293-299 (2015). https://doi.org/10.7317/pk.2015.39.2.293
  18. Y. Kawashima, T. Hino, H. Takeuchi, T. Niwa, and K. Horibe, Rheological study of w/o/w emulsion by a cone-and-plate viscometer: Negative thixotropy and shear-induced phase inversion, Int. J. Pharm., 72, 65-77 (1991). https://doi.org/10.1016/0378-5173(91)90382-X
  19. F. M. F. Barros, C. Chassenieux, M. M. de Souza Lima, and L. Benyahia, Structure and rheology during catastrophic phase inversion of Pickering emulsions stabilized with fumed silica particles, Colloids Surf. A, 593, 124630 (2020). https://doi.org/10.1016/j.colsurfa.2020.124630
  20. J. Jiang, Z. Wang, C. Wang, L. Shi, J. Hou, and L. Zhang, Model emulsions stabilized with nonionic surfactants: Structure and rheology across catastrophic phase inversion, ACS Omega, 48, 44012-44020 (2022).
  21. I. Cohen, T. G. Mason, and D. A. Weitz, Shear-induced configurations of confined colloidal suspensions, Phys. Rev. Lett., 93, 046001 (2004). https://doi.org/10.1103/PhysRevLett.93.046001
  22. S. J. Baik, Y. G. Lee, Y. S. Nam, C. H. Kim, H. K. Kim, and H. H. Kang, Development of real-time monitoring device (JELLITM chip) for phase inversion of emulsions under shear flow, J. Soc. Cosmet., 30, 59-62 (2004).
  23. B. J. An, J. T. Lee, I. C. Lee, J. H. Kwak, J. M. Park, and C. I. Park, Preparation and stabilization of an O/W emulsion using liquid crystalline phases, J. Oil Appl. Sci., 21, 31-36 (2004).