Effect of the degree of grafting in hydrophobically modified inulin polymeric surfactants on the steric forces in foam and oil-in-water emulsion films

Gochev, Georgi; Petkova, Hristina; Kolarov, T.; Khristov, Khr.; Levecke, Bart; Tadros, Th.F.; Exerowa, D.

doi:10.1016/j.colsurfa.2011.08.010

Cited by 6 publications

(5 citation statements)

References 14 publications

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“…These findings have been shown to be consistent with recent experimental work on okra pectinstabilised emulsions, which can be considered as a graft co-polymer, as samples with long branches generally exhibit greater long-term stability than their counterparts with shorter branches [101]. In addition, brush-like polysaccharides inspired by synthetic polymers [138][139][140] could provide an alternative pathway toward interfacial stability as polysaccharides with such structures have recently started being described in the literature [141,142]. This could be achieved not only after isolation of polysaccharides but also with chemical (e.g., chemical with the solvent behave so as to predict steric stabilisation capacity by creating a "selective" solvent environment [143,144].…”

Section: Concluding Remarks and Future Outlooksupporting

confidence: 84%

Polysaccharides at fluid interfaces of food systems

Kontogiorgos

2019

Advances in Colloid and Interface Science

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Fabrication of next generation polysaccharides with interfacial properties is driven by the need to create high performance surfactants that operate at extreme environments, as for example in complex food formulations or in the gastrointestinal tract. The present review examines the behaviour of polysaccharides at fluid food interfaces focusing on their performance in the absence of any other intentionally added interfacially active components. Relevant theoretical principles of colloidal stabilisation using concepts that have been developed for synthetic polymers at interfaces are firstly introduced. The role of protein that in most cases is present in polysaccharide preparations either as contaminant or as integral part of the structure is also discussed. Critical assessment of the literature reveals that although protein may contribute to emulsion formation mostly as an anchor for polysaccharides to attach, it is not the determinant factor for the long-term emulsion stability, irrespectively of polysaccharide structure. Interfacial performance of key polysaccharides is also assessed revealing shared characteristics in their modes of adsorption. Conformation of polysaccharides, as affected by the composition of the aqueous solvent needs to be closely controlled, as it seems to be the underlying fundamental cause of stabilisation events and appears to be more important than the constituent polysaccharide sugar-monomers. Finally, polysaccharide adsorption is better understood by regarding them as copolymers, as this approach may assist to better control their properties with the aim to create the next generation biosurfactants.

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Section: Concluding Remarks and Future Outlooksupporting

confidence: 84%

Polysaccharides at fluid interfaces of food systems

Kontogiorgos

2019

Advances in Colloid and Interface Science

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“…3 These attractive characteristics justify the interest in inulin application in the biomedical eld. Recently, many studies were concentrated on its chemical modication or derivatization 4 in order to obtain new drug delivery systems (DDSs) including hydrogels, 5 nanoparticles, 6 and macromolecular bioconjugates. 7,8 Recent studies report the synthesis of amino derivatives of inulin, 9 in order to obtain more water soluble and reactive inulin copolymers, amino groups being more reactive than the polyol functionalities of the polysaccharide.…”

Section: Introductionmentioning

confidence: 99%

Amphiphilic inulin graft co-polymers as self-assembling micelles for doxorubicin delivery

et al. 2014

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“…These larger aggregates associate further to form three-dimensional gel structures. , Inulin is finding increasing application in food products because of its gelling properties but also because of its nutritional effects, since it is classed as dietary fiber . There is also considerable interest in chemical modification of inulin to form a range of specialty chemicals and recent studies have involved synthesis of hydrophobically modified inulin for potential application as surfactants. − Modification has largely involved the use of non aqueous solvents, however, Morros et al , have recently reported modification of inulin using alkenyl succinic anhydride in water. This reaction has been previously exploited to produce octenyl succinated starches, which have wide application as emulsifiers for flavor oil emulsions in the beverage industry. − …”

Section: Introductionmentioning

confidence: 99%

Synthesis, Characterization and Self-Assembly of Biosurfactants Based on Hydrophobically Modified Inulins

2013

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Biosurfactants have been synthesized using a low energy, environmentally friendly process by the derivatization of inulin with octenyl (OSA) and dodecenyl (DDSA) succinic anhydrides in aqueous solution. The inulin and its derivatives have been characterized using gel permeation chromatography/multi angle light scattering (GPC/MALLS), high-performance anion exchange chromatography with pulsed amperometric detection (HPAEC-PAD), Fourier transform infrared spectroscopy (FTIR), and NMR, and the reaction efficiency was found to be between 59 and 95%. The efficiency was generally higher for OSA derivatives compared to DDSA derivatives. The hydrophobic derivatives were found to aggregate in solution and the critical aggregation concentration (CAC) was determined using dye solubilization, surface tension, dynamic light scattering (DLS), and conductivity. There was reasonable agreement in the CAC values obtained by the different techniques except for conductivity. It was found that the CAC decreased with increasing alkenyl chain length and degree of modification, and the values were significantly lower for the DDSA derivatives compared to the OSA derivatives. GPC elution profiles for the DDSA-inulin using 12 mol % reagent confirmed the presence of aggregates with a molecular mass of ∼2.5 × 10(6) g/mol and a radius of gyration of ∼25 nm corresponding to ∼550 inulin molecules. DLS study was undertaken to determine the hydrodynamic radius, and values obtained for the DDSA (12%) derivative were 30 nm in both water and 0.1 M sodium nitrate, while for the OSA (12%) derivative values of 13 and 7 nm were obtained. The derivatives have potential application in the stabilization of particulate dispersions and emulsions and also in the encapsulation and delivery of drugs.

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Effect of the degree of grafting in hydrophobically modified inulin polymeric surfactants on the steric forces in foam and oil-in-water emulsion films

Cited by 6 publications

References 14 publications

Polysaccharides at fluid interfaces of food systems

Polysaccharides at fluid interfaces of food systems

Amphiphilic inulin graft co-polymers as self-assembling micelles for doxorubicin delivery

Synthesis, Characterization and Self-Assembly of Biosurfactants Based on Hydrophobically Modified Inulins

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