Abstract Nanoemulsions containing rosemary essential oil, a natural food preservative, were developed by the microfluidization technique and emulgels were formed by adding a fumed silica (Aerosil 200). The influence of homogenization pressure on droplet size was examined. The nanoemulsion prepared at 5000 psi in Microfluidizer showed the lowest Sauter diameter and it was selected as the starting point. The influence of shear on rheological properties, stability and microstructure was studied for both the nanoemulsion and the emulgel formed. The emulsion showed recoalescence induced by shear, while the emulgel exhibited an alignment of a 3D-network. In addition, the prepared emulgel exhibited time-dependent behaviour. In spite of the fact that the viscoelastic functions of the emulgel decreased as a result of shear, a significant improvement in physical stability was detected by means of the Multiple Light Scattering technique.

中文翻译：

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剪切后处理对迷迭香精油和气相二氧化硅形成的乳液流变学特性、微观结构和物理稳定性的影响

摘要 迷迭香精油是一种天然食品防腐剂，采用微流化技术开发了纳米乳液，并通过添加气相二氧化硅（Aerosil 200）形成乳液。检查均化压力对液滴尺寸的影响。在 Microfluidizer 中在 5000 psi 下制备的纳米乳液显示出最低的 Sauter 直径，因此选择它作为起点。研究了剪切对纳米乳液和形成的乳液凝胶的流变性能、稳定性和微观结构的影响。乳液显示出由剪切引起的再聚结，而乳液显示出 3D 网络的排列。此外，制备的乳液表现出时间依赖性行为。尽管乳化剂的粘弹性功能由于剪切而降低，