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Published on: July 3, 2018
Droplet Dispersion States of Cyclodextrin-Based Emulsions from Nonlinear Rheological Properties
Jie Hou1, Hua-Neng Xu1, Li Wang1
1State Key Laboratory of Food Science and Technology, and School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, People's Republic of China.
Abstract:
Polymers are desirable to improve emulsion stability by stuffing them into the continuous phase. How to get information on the droplet dispersion states of the emulsions remains a challenge, as the emulsion characteristics are dictated by two intertwining components, the polymer matrix and the droplets. Herein, we use an amphiphilic polymer, gum arabic (GA), to mediate the droplet flocculation of cyclodextrin (CD)-based emulsions and compare them with our previous studies on the stabilization of CD-based emulsions by a nonamphiphilic polymer, methylcellulose (MC). We characterize the emulsions by using optical microscopy, confocal laser scanning microscopy, and laser particle analysis, explore their rheological behavior through large-amplitude oscillatory shear experiments, and analyze the nonlinear viscoelasticities through Fourier transform (FT)-rheology and Lissajous-Bowditch plots. There is a great difference between GA and MC in the viscosity effect and the arrangement around emulsion droplets. GA is not an effective flocculation inhibitor due to a bridging flocculation mechanism rather than a direct viscosity effect. Our analysis highlights the role of the intrinsic nonlinearity parameter (Q0) extracted by FT analysis in reflecting the droplet dispersion states of the emulsions by decoupling structural contributions from the polymers and the emulsion droplets.
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