Unraveling the emulsifying activity of bio-based ionic liquids in the formation and stabilization of oil-in-water emulsions

Bio-based ionic liquids (ILs), especially those derived from fatty acids (FAs) have been considered promising compounds for the agri-food and bioproduct industries, due to their sustainable appeal, possibly low or non-toxic effect and the nutritional value of FAs. However, studies have been mainly focused on the use of ILs as greener solvents. This work investigated the application of ILs derived from FAs and diethanolamine as emulsifiers to form and stabilize oil-in-water emulsions using ultraturrax (PM) and high-pressure homogenization (H). The influence of the IL type obtained from different FAs (stearic or oleic acids), and vegetable oil type (sunflower or olive oil) and concentration (30:70 or 70:30, oil:water phase ratio) on the formation and stabilization of emulsions was evaluated. This study was focused on the zeta potential of IL aqueous solutions in different pH conditions, interfacial tension between vegetable oils and IL aqueous solutions at different concentrations, kinetic stability, droplet size and size distribution, optical microscopy, viscosity profile and rheological behavior of the emulsions. ILs presented highly negative ZP charge (−12.97–−74.81), high emulsifying ability at low concentrations (1 %) and led to emulsions with high kinetic stability (>30 days). The electrostatic stabilization mechanism may predominate over the steric in IL-based emulsions. The stabilization of emulsions with ILs was associated to lower oil droplet size (D3,2 = 0.60–4.09 µm, D4,3 = 0.95–9.91 μm) and emulsion viscosity (4.8 mPa·s-1.13 Pa·s), which were related to the IL molecular structure, oil type and concentration, and process. Emulsions prepared with stearic-based IL and sunflower oil by PM+H presented higher kinetic stability. The proposed ILs are presented as highly effective emulsifiers with potential application in the agri-food, pharmaceutical and cosmetic industries.