Rheological characterization of O/W emulsions incorporated with neutral and charged polysaccharides

• Published in: Carbohydrate polymers Vol. 93; no. 1; pp. 266 - 272
• Main Authors: Vianna-Filho, Ricardo Padilha, Petkowicz, Carmen Lúcia Oliveira, Silveira, Joana Léa Meira
• Format: Journal Article Conference Proceeding
• Language: English
• Published: Kidlington Elsevier Ltd 01-03-2013; Elsevier
• Subjects: Applied sciences; Biomechanical Phenomena; Chemistry; Colloidal state and disperse state; compliance; Cosmetics - chemistry; Emulsion; emulsions; Emulsions - chemistry; Emulsions. Microemulsions. Foams; Exact sciences and technology; Galactomannans; General and physical chemistry; Glucans - chemistry; Hyaluronic Acid - chemistry; Hymenaea - chemistry; Hymenaea courbaril; Mannans - chemistry; Mimosa - chemistry; Mimosa scabrella; Natural polymers; Physicochemistry of polymers; polymers; Polysaccharides, Bacterial - chemistry; Rheology; Rheology - methods; Schizolobium; Schizolobium parahyba; seeds; Seeds - chemistry; sodium; Starch and polysaccharides; Static Electricity; Viscoelastic Substances - chemistry; viscoelasticity; xanthan gum; Xylans - chemistry; Xyloglucan; xyloglucans; Xyloglucan; Emulsion; Rheology; Mimosa scabrella; Hymenaea courbaril; Galactomannans; Schizolobium parahyba; Cosmetic; Viscoelasticity; Galactomannan; Oil water emulsion; Shear flow; Xanthan gum; Experimental study; Polyelectrolyte; Creep curve; Microbial origin; Storage stability; Plant origin; Oside polymer; Hyaluronic acid; Flow curve; Comparative study
• ISSN: 0144-8617; 1879-1344
• DOI: 10.1016/j.carbpol.2012.05.014

► The effects of galactomannans and xyloglucan from Brazilian species, on the rheological behavior of emulsions were evaluated. ► The addition of polysaccharides increased the viscoelastic properties of the emulsions. ► The galactomannans led to better stability of the emulsions relative to charged polymers.
The effects of polysaccharides, including xyloglucan from Hymenaea courbaril (XG), galactomannans from Schizolobium parahybae (GMSP) and Mimosa scabrella (GMMS), xanthan gum (XT), sodium hyaluronate (HNa) and Fucogel® (FG), on the rheological behavior of cosmetic emulsions were evaluated. These incorporations gave rise to six emulsified systems, denoted XGE, GMSPE, GMMSE, XTE, HNaE and FGE, respectively. The emulsion consistency was found to follow the trend GMSPE>XGE>HNaE>FGE>XTE>GMMSE. In general, the addition of polysaccharides increased the viscoelastic properties of the emulsions and decreased the creep compliance. The neutral polysaccharides (GMSPE, GMMSE) led to better stability of the emulsions after storing for 20 days relative to charged polymers. It was found that polysaccharides XG, GMSP and GMMS, which come from the seeds of native Brazilian plant species, might be used to modify the flow properties and stabilities of oil–water emulsions.