EFEITO DA VELOCIDADE DO PROCESSO DE HOMOGENEIZAÇÃO NAS PROPRIEDADES DE EMULSÕES COSMÉTICAS
DOI :
https://doi.org/10.18540/jcecvl4iss2pp0240-0245Mots-clés :
emulsões, rotação, estabilidade, reologia, tamanho de gotaRésumé
Creme hidratante é uma emulsão composta por gotas de óleo dispersas em um meio aquoso. O objetivo do presente trabalho consiste em avaliar a estabilidade cinética, reologia e tamanho de gotas de emulsões preparadas em três velocidades de rotação (4000, 10000 e 16000 rpm) em um homogeneizador do tipo rotor-estator. Os hidratantes apresentaram comportamento tixotrópico, pseudoplástico (com índice de comportamento entre 0,53 e 0,60), viscosidade elevada (entre 181 e 233 mPa.s a 100 s-1) e diâmetro médio de gotas (d32) entre 4,79 e 15,98 µm. Emulsões preparadas em menores velocidades de homogeneização apresentaram menor viscosidade e maiores tamanhos de gota, ou seja, o aumento da energia adicionada no processo de homogeneização produziu emulsões com menor tamanho de gotas e maior viscosidade. A elevada viscosidade das emulsões reduz o movimento das gotas e controla os fenômenos de desestabilização, como coalescência, produzindo emulsões estáveis, sem separação de fases.
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STEFFE, J. F. Rheological methods in food process engineering. Michigan: Freeman Press. 1996.
BANASZEK, C. Mixing fine emulsions. NutraCos Cosmetics, 2011.
CORRÊA, N.M.; JÚNIOR, F.B.C.; IGNÁCIO, R.F.; LEONARDI, G.R. Rheologic behavior of different hydrophylic gels. Revista Brasileira de Ciências Farmacêuticas., v.41, n.1, p.73- 78, 2005.
CORTÉS-MUÑOZ, M; CHEVALIER-LUCIA, D., DUMAY, E. Characteristics of submicron emulsions prepared by ultra-high pressure homogenisation: effect of chilled or frozen storage. Food Hydrocolloids, v.23, p.640-654. 2009.
ESTANQUEIRO, M. et al. Characterization and stability studies of emulsions systems containing pumice. Brazilian Journal of Pharmaceutical Sciences, v.50, n.2, apr./jun., 2014.
FLOURY, J.; DESRUMAUX, A.; LARDIÈRES, J. Effect of high pressure homogenization on droplet size distributions and rheological properties of model oil-in-water emulsions. Innovative Food Science and Emerging Technologies, v.1, p.127–134, 2000.
FRADETTE, L.; BROCART, B.; TANGUY P. A. Comparison of mixing technologies for the production of concentrated emulsions. Chemical Engineering Research and Design, vol.85, p.1553-1560. 2007.
GIJSBERTSEN, A.J.; PADT, A. VAN DER.; BOOM, R.M. Status of crossflow membrane emulsification and outlook for industrial application, Journal Membrane Science. p.149–159, 2004.
HAEGEL, F.H.; LOPEZ, J.C.; SALAGER, J.L.; ENGELSKIRCHEN, S. Microemulsions in large-scale applications. In: STUBENRAUCH, C. (ed) Microemulsions background, new concepts, applications, perspectives. chapter 10, United Kingdom, Wiley, 2009.
HELLESØ, S. M.; ATTEN, P.; BERG, G.; LUNDGAARD, L. E. Experimental study of electrocoalescence of water drops in crude oil using near - infrared camera. Experiments in Fluids, vol. 201, p.56-122. 2015.
JAFARI, S. M.; HE, Y.; BHANDARI, B. Effectiveness of encapsulating biopolymers to produce sub-micron emulsions by high energy emulsification techniques. Food Research International, v. 40, p.862–873. 2007.
JAFARI, S. M.; ASSADPOOR, E; He, Y.; BHANDARI, B. Re-coalescence of emulsion droplets during high-energy emulsification. Food Hydrocolloids, v.22, p.1191–1202. 2008.
KHAN, A. Y.; TALEGAONKAR, S.; IQBAL, Z.; AHMED, F. J.; KHAR, R. K. Mulltiple emulsions: an overview. Current Drug Delivery, v.3,p. 429-43, 2006.
KOKAL, S. Crud Crude Oil Emulsion: A State-Of-Art Review, Society of petroleum engineers – 77497, 2005.
KOROLEVA, M. Y.; YURTOV, E.V. Nanoemulsions: the properties, methods of preparation and promising applications. Russian Chemical Reviews, v.81,p.21–43. 2012.
MCCLEMENTS, D. J. Food emulsions: principles, practice, and techniques. Washington: CRC Press. 2005
MILAN, A. L. K.; MILÃO, D.; SOUTO, A. A.; CORTE, T. W. F. Estudo da hidratação da pele por emulsões cosméticas para xerose e sua estabilidade por reologia. Revista Brasileira de Ciências Farmacêuticas, São Paulo, SP, v. 43, n. 4, Oct./Dec. 2007.
MORAIS, G. G.; SANTOS, O. D. H.; MASSON, D. S.; OLIVEIRA, W. P.; ROCHA FILHO, P. A. Development of O/W emulsions with annato oil (Bixa orellana) containing liquid crystal. Journal of Dispersion Science and Technology., v.26, n.5, p.591-596, 2005.
MUSCHIOLIK, G. Multiple emulsions for food use. Current Opinion in Colloids and Interface Science, v.12, p. 213-220. 2007.
PERRECHIL, F. A.; SANTANA, R. C., FASOLIN, L. H., DILVA, C. A. S. CUNHA, R. L. Rheological and structural evaluation of commercial italian salad dressing. Food Science and Technology, v. 30, n. 2. p. 477-482. 2010.
SAGALOWICZ, L.; LESER, M. E. Delivery systems for liquid food products. Current Opinion in Colloids And Interface Science, v. 15, p. 61-72. 2010.
SEEKKUARACHCHI, I. N.; TANAKA, K.; KUMAZAWA, H. Formation and characterization of submicrometer oil-in-water (O/W) emulsions, using high-energy emulsification. Industrial & Engineering Chemistry Research, v.45, p. 372–390, 2006.
SHAFIQ, S.; SHAKEEL, F.; TALEGAONKAR, S.; AHMAD, F. J.; KHAR, R. K.; ALI M. Development and bioavailability assessment of ramipril nanoemulsion formulation. European Journal of Pharmaceutics and Biopharmaceutics, v.66, p.227–243. 2007.
SJÖBLOM, J.; ASKE, N.; AUFLEM, I.H.; BRANDAL, Ø.; HAVRE, T.E.; SAEHER, Ø.; WESTVIK, A.; JOHNSEN, E.E.; KALLEVIK, H. Our current understanding of water-in-crude oil emulsions. Recent characterization techniques and high pressure performance. Advances in Colloid and Interface Science, v.100-102, p. 399–473, 2003.
STEFFE, J. F. Rheological methods in food process engineering. Michigan: Freeman Press. 1996.
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Publiée
2018-07-04
Comment citer
COUTINHO, V. P., JÚNIOR, D. B. S., SANTOS, N. G. D. O., SILVA, C. A. S. D., & SANTANA, R. D. C. (2018). EFEITO DA VELOCIDADE DO PROCESSO DE HOMOGENEIZAÇÃO NAS PROPRIEDADES DE EMULSÕES COSMÉTICAS. The Journal of Engineering and Exact Sciences, 4(2), 0240–0245. https://doi.org/10.18540/jcecvl4iss2pp0240-0245
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