Production and Emulsifying Effect of Polyglycerol and Fatty Acid Esters with Varying Degrees of Esterification

Shikhaliev, Kh. S.; Stolpovskaya, Nadezhda V.; Krysin, M. Yu.; Zorina, Anna V.; Lyapun, Denis V.; Zubkov, Fedor I.; Yankina, K. Yu.

doi:10.1007/s11746-016-2894-6

Cited by 17 publications

(15 citation statements)

References 10 publications

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“…Analysis of the emulsifying ability of esters 6b‐d showed that unlike PGL esters previously studied by us (Shikhlaliev et al, ), the degree of polyglycerin esterification did not significantly affect the emulsifying effect. This is probably due to the presence in the structure of the products of 6b‐d compounds D, P, Q , similar to PGPR.…”

Section: Resultsmentioning

confidence: 60%

“…These conditions were chosen as model in the study of the interaction of epoxidized triacylglycerols and methyl esters of unsaturated fatty acids with glycerol and PGL. Earlier, we have obtained esters of fatty acids and PGL using this method (Shikhlaliev et al, ). On the one hand, glycerol can polymerize into PGL under these conditions, and, thus, the number of stages is reduced.…”

Section: Resultsmentioning

confidence: 99%

“…PGL (the refractive index, 1.4890–1.4905 and the hydroxyl number, 1169 mg KOH g −1 ) was prepared according to the procedure described earlier (Shikhlaliev et al, ). The average molecular weight of PGL (275 g mol −1 ) was determined from the oligomer content based on the GC–MS and MS‐ESI data analysis.…”

Section: Methodsmentioning

confidence: 99%

“…The emulsification ability was evaluated visually during the spontaneous stratification (destruction) of the emulsion column in a high vessel after emulsification (Shikhlaliev et al, ; Saurabh et al, ; Gad El‐Karim et al, ). The volume of the separated disperse phase was fixed at regular time intervals.…”

Section: Methodsmentioning

confidence: 99%

“…In the course of our work on the search for new environmentally friendly emulsifiers in the series of PGL esters (Shikhlaliev et al, ), in this article we present the results of studies on the synthesis and emulsifying properties of new PGL polyriсinoleate analogs based on the interaction of products of glycerol and PGL with epoxidized methyl esters or triacylglycerols of unsaturated fatty acids from sunflower and soybean oils.…”

Section: Introductionmentioning

confidence: 99%

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Production and Emulsifying Effect of Esters on The Basis of Polyglycerol and Еpoxidized Derivatives of Sunflower and Soybean Oil

Shikhaliev

Stolpovskaya

Krysin

et al. 2018

J Americ Oil Chem Soc

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Oligo and polyesters of polyglycerol and polyricinoleic acid are widely used as emulsifiers in various industries. New promising emulsifiers for oil-water systems were obtained based on the condensation of glycerol and its oligomers with epoxidized derivatives of vegetable oils. The type of the resulting emulsion was studied. The influence of the composition of the emulsion and the hydrophilic-lipophilic balance (HLB) of the emulsifier on the type of the resulting emulsions was investigated. It was shown that the synthesized emulsifiers significantly increase the viscosity of the emulsion. Complex structural and functional spectral analysis of synthesized substances showed that the main reactions leading to the formation of the desired products were the opening of epoxide cycles, the transesterification of esters, and the condensation of fatty-acid derivatives. This new combination of renewable raw materials is of undoubted interest for deeper chemical processing of vegetable oils. KeywordsEpoxidized vegetable oils Á Emulsifiers Á Polyglycerol Á Polyricinoleate Á Renewable raw materials J Am Oil Chem Soc (2018) 95: 1561-1574.

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Section: Resultsmentioning

confidence: 60%

Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Production and Emulsifying Effect of Esters on The Basis of Polyglycerol and Еpoxidized Derivatives of Sunflower and Soybean Oil

Shikhaliev

Stolpovskaya

Krysin

et al. 2018

J Americ Oil Chem Soc

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Glycerol polymerization degree effect on the emulsifying properties of polyglycerol esters

Díaz-Lasprilla

Mercado

Ramirez-Caballero

2021

J of Applied Polymer Sci

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Polymeric emulsifiers based on glycerol and oleic acid were developed and their properties evaluated in palm oil and water solutions. Developed polymeric emulsifiers were polyglycerol-esters. Polymerization degree of polyglycerol-esters at different dosages (from 0.2 to 3% w/v) had a significant effect over emulsion stability, water surface tension, droplet size, and viscosity. Polyglycerol-ester with highest polymerization degree behaved more efficiently as emulsifier. A dosage of 0.5% w/v was required to maintain emulsion stability for a half-life period of 872 min (~14.5 h); which, is 5.6 and 3.6-fold longer stability than with the other two polyglycerol-esters developed. When dosage increased to 3% w/v, the emulsion stability also increased to 3792 min (~2.6 days). Nevertheless, surfactants with lower polymerization degree and molecular weight did not behave the same way. Emulsifier with highest polymerization degree reduced water surface tension by 70% and the mean particle diameter decreased when emulsifier polymerization degree increased. For the viscosity parameter, there were two interesting regions: for shear rates up to 1 s −1 the emulsion behaved as Non-Newtonian fluid type Shear-thinning; while, higher shear rates, the viscosity exhibited a Newtonian profile.

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Impact of Emulsifier Structure and Concentration on Lipolysis Dynamics and Curcumin Bioaccessibility in the Nanoemulsions Stabilized by Polyglycerol Fatty Acid Esters

Zhang

Yang

et al. 2022

Food Biophysics

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Polyglycerol fatty acid esters (PGFEs), a type of nonionic surfactants, have been widely used in food industry. However, the effects of the aliphatic chain lengths in PGFEs and the concentrations of PGFEs on digestive profiles in emulsion-based systems are poorly understood. The present study has investigated the physicochemical stability, lipolysis dynamics and curcumin bioaccessibility in the nanoemulsions stabilized by synthesized PGFEs with different aliphatic chains (C 10 -C 18 ) at various concentrations using an in vitro gastrointestinal tract (GIT) model. Shorter aliphatic chain or higher concentrations of PGFEs resulted in smaller droplets in the emulsions before and during digestion. PGFEs concentration had different impacts on lipolysis dynamics of nanoemulsions depending on the aliphatic chain lengths of PGFEs. Furthermore, long aliphatic chain of PGFEs contributed to a greater rate and extent of lipolysis, but a lower bioaccessibility of curcumin compared with medium ones, which was attributed to the formation of insoluble calcium soaps induced by calcium ions. These results are expected to facilitate the application of PGFEs for developing optimized nanoemulsions in encapsulating poorly water-soluble nutraceuticals in functional food industry. Supplementary Information The online version contains supplementary material available at 10.1007/s11483-021-09681-z.

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Production and Emulsifying Effect of Polyglycerol and Fatty Acid Esters with Varying Degrees of Esterification

Abstract: emulsions, depending on the length of the acid hydrocarbon radicals.

Cited by 17 publications

References 10 publications

Production and Emulsifying Effect of Esters on The Basis of Polyglycerol and Еpoxidized Derivatives of Sunflower and Soybean Oil

Production and Emulsifying Effect of Esters on The Basis of Polyglycerol and Еpoxidized Derivatives of Sunflower and Soybean Oil

Glycerol polymerization degree effect on the emulsifying properties of polyglycerol esters

Impact of Emulsifier Structure and Concentration on Lipolysis Dynamics and Curcumin Bioaccessibility in the Nanoemulsions Stabilized by Polyglycerol Fatty Acid Esters

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