Comparison of foaming and interfacial properties of pure sucrose monolaurates, dilaurate and commercial preparations

Husband, Fiona A.; Sarney, Douglas B.; Barnard, Mark J.; Wilde, Peter J.

doi:10.1016/s0268-005x(98)00036-8

Cited by 76 publications

(40 citation statements)

References 23 publications

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“…In agreement with this, Gal16 and Xyl16 did not reduce the surface tension as much as the other palmitate esters. From a technological point of view, surfactants with a high Krafft point are frequently still of use in various applications; there are reports in the literature of efficient sugar surfactants at temperatures below their Krafft point (29). Gal18:1, on the other hand, was fully soluble.…”

Section: Discussionmentioning

confidence: 99%

Surface Activity and Critical Aggregation Concentration of Pure Sugar Esters with Different Sugar Headgroups

Garofalakis

Murray

Sarney³

2000

Journal of Colloid and Interface Science

132

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Section: Discussionmentioning

confidence: 99%

Surface Activity and Critical Aggregation Concentration of Pure Sugar Esters with Different Sugar Headgroups

Garofalakis

Murray

Sarney³

2000

Journal of Colloid and Interface Science

132

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“…Sz ts et al studied the dissolution process and revealed that the gelling of the sucrose esters was temperature and concentration dependent and the stronger gel structure had a significant effect on the drug release [20]. They are also applied in cosmetical preparations [21] and food additives [22]. ck Adding 0.3% sucrose esters In the present study, sucrose esters were used to improve some properties of wheat starch.…”

Section: Discussionmentioning

confidence: 77%

Effect of Sucrose Esters on the Physicochemical Properties of Wheat Starch

Zeng¹,

Gao²,

Li³

2013

Trop. J. Pharm Res

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“…Parameters derived from the Figure 2 plots-the critical micellar concentration (CMC), γ (at C = CMC), the surface excess (Γ), and the surface area per surfactant (A s ) are given in Table 1 [28][29][30]. The surface tension for sucrose laurate achieved by us 19.7 mN/m, is lower than values reported for the same ester in the literature, 35-40 mN/m [31][32][33]; also, the CMC reported in Table 1 (0.63 g/L) is higher than reported values, 0.1-0.2 g/L [24,31,33], with the lower temperature used in our studies (22˝C) compared to those used in the cited reports (25-37˝C) being at least partially attributable to the latter difference [34]. Compared to sucrose laurate, technical-grade Catalysts 2016, 6, 78 4 of 13 sucrose oleate yielded a slightly higher γ (29.6 mN/m) and a higher CMC, the latter trend reflecting the lower purity and polarity for sucrose oleate [31,34].…”

Section: Composition and Surface Activitymentioning

confidence: 99%

Solvent-Free Lipase-Catalyzed Synthesis of Technical-Grade Sugar Esters and Evaluation of Their Physicochemical and Bioactive Properties

Hayes

Burton³

et al. 2016

Catalysts

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Technical-grade oleic acid esters of sucrose and fructose were prepared using solvent-free biocatalysis at 65˝C, without any downstream purification applied, and their physicochemical and bioactivity-related properties were evaluated and compared to a commercially available sucrose laurate emulsifier. To increase the conversion of sucrose and fructose oleate, prepared previously using solvent-free lipase-catalyzed esterification catalyzed by Rhizomucor miehei lipase (81% and 83% ester, respectively), the enzymatic reaction conditions was continued using CaSO 4 to control the reactor's air headspace and a lipase (from Candida antarctica B) with a hydrophobic immobilization matrix to provide an ultralow water activity, and high-pressure homogenation, to form metastable suspensions of 2.0-3.3 micron sized saccharide particles in liquid-phase reaction media. These measures led to increased ester content of 89% and 96% for reactions involving sucrose and fructose, respectively. The monoester content among the esters decreased from 90% to <70% due to differences in regioselectivity between the lipases. The resultant technical-grade sucrose and fructose lowered the surface tension to <30 mN/m, and possessed excellent emulsification capability and stability over 36 h using hexadecane and dodecane as oils, comparable to that of sucrose laurate and Tween ® 80). The technical-grade sugar esters, particularly fructose oleate, more effectively inhibited gram-positive foodborne pathogens (Lactobacillus plantarum, Pediococcus pentosaceus and Bacillus subtilis). Furthermore, all three sugar esters displayed antitumor activity, particularly the two sucrose esters. This study demonstrates the importance of controlling the biocatalysts' water activity to achieve high conversion, the impact of a lipase's regioselectivity in dictating product distribution, and the use of solvent-free biocatalysis to important biobased surfactants useful in foods, cosmetics, personal care products, and medicine.

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Comparison of foaming and interfacial properties of pure sucrose monolaurates, dilaurate and commercial preparations

Cited by 76 publications

References 23 publications

Surface Activity and Critical Aggregation Concentration of Pure Sugar Esters with Different Sugar Headgroups

Surface Activity and Critical Aggregation Concentration of Pure Sugar Esters with Different Sugar Headgroups

Effect of Sucrose Esters on the Physicochemical Properties of Wheat Starch

Solvent-Free Lipase-Catalyzed Synthesis of Technical-Grade Sugar Esters and Evaluation of Their Physicochemical and Bioactive Properties

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