Supramolecular clusters clarification in ethanol-water mixture by using fluorescence spectroscopy and 2D correlation analysis

Jia, Xiao-Qi; Li, Yi; Zhang, Chunxia; Gao, Yan-Cai; Wu, Yuqing

doi:10.1016/j.molstruc.2020.128569

Cited by 6 publications

(3 citation statements)

References 45 publications

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“…The bell-shaped profile of viscosity data suggests a mutual strengthening of the molecular interactions played by water and ethanol molecules in a synergistic way, which slows down the flow of the mixture, in agreement with previous findings [34,40]. In the ethanol aqueous solution, the alcohol molecules tend to form clusters whose size increases with concentration [41], eventually resulting in an extended H-bond network that intertwines well with the H-bond network of water [42]. At the same time, the water structure on the hydrophobic surface is enhanced [43].…”

Section: Physico-chemical Characterization Of Bioethanol Aqueous Mixt...supporting

confidence: 90%

Surface and Aggregation Properties of Rhamnolipids in Water–Bioethanol Mixtures: A Step toward Green Formulation Design

Esposito,

Taddeo,

Russo

et al. 2024

Surfaces

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Water–ethanol mixtures are largely exploited for many different applications, from industrial processes to pharmaceutical formulations. Surfactants are often added to tune their interfacial properties. Sustainability concerns require redesigning such blends to minimize their environmental impact. A successful approach is to replace synthetic oil-based components with affordable unpurified bio-derived alternatives. In this respect, we have characterized aqueous mixtures of bioethanol, obtained by the fermentation of algae, and rhamnolipids, biosurfactants of microbial origin. The physico-chemical characterization of water–bioethanol binary mixtures in terms of refractive index, density, viscosity, and surface tension indicates that bioethanol behaves like pure ethanol with negligible effects of impurities. Analysis of tensiometric titrations shows that, at bioethanol contents higher than 20–30% bioethanol mass percent, rhamnolipid aggregation is impaired, whereas surface adsorption at the water–air interface remains poorly affected. Overall, bio-derived components can be proposed as a promising alternative to oil-derived chemicals in eco-sustainable formulations.

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Section: Physico-chemical Characterization Of Bioethanol Aqueous Mixt...supporting

confidence: 90%

Surface and Aggregation Properties of Rhamnolipids in Water–Bioethanol Mixtures: A Step toward Green Formulation Design

Esposito,

Taddeo,

Russo

et al. 2024

Surfaces

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“…It is well known that Qs produce a fluorescent emission band around 400 nm when excited with wavelength in the range 255–265 nm [ 39 , 40 , 41 , 42 , 43 , 44 , 45 , 46 , 47 , 48 , 49 ]. Our fluorescence experiments revealed that both TBA and 5′-DMAzo-TBA, annealed in 100 K buffer were unable to produce a significant emission band in the range 300–460 nm ( Figure 5 A, black and red lines respectively).…”

Section: Resultsmentioning

confidence: 99%

Spectroscopic Properties of Two 5′-(4-Dimethylamino)Azobenzene Conjugated G-Quadruplex Forming Oligonucleotides

Imperatore

Varriale

Rivieccio

et al. 2020

IJMS

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The synthesis of two 5′-end (4-dimethylamino)azobenzene conjugated G-quadruplex forming aptamers, the thrombin binding aptamer (TBA) and the HIV-1 integrase aptamer (T30695), was performed. Their structural behavior was investigated by means of UV, CD, fluorescence spectroscopy, and gel electrophoresis techniques in K+-containing buffers and water-ethanol blends. Particularly, we observed that the presence of the 5′-(4-dimethylamino)azobenzene moiety leads TBA to form multimers instead of the typical monomolecular chair-like G-quadruplex and almost hampers T30695 G-quadruplex monomers to dimerize. Fluorescence studies evidenced that both the conjugated G-quadruplexes possess unique fluorescence features when excited at wavelengths corresponding to the UV absorption of the conjugated moiety. Furthermore, a preliminary investigation of the trans-cis conversion of the dye incorporated at the 5′-end of TBA and T30695 showed that, unlike the free dye, in K+-containing water-ethanol-triethylamine blend the trans-to-cis conversion was almost undetectable by means of a standard UV spectrophotometer.

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“…The fluorescence spectrum has shown that the main cluster is (H 2 O) m (EtOH) in the low concentration range of 10–45%, which corresponds to the peak at 373 nm, while in the 80–100% concentration range the main cluster is (H 2 O)(EtOH) n , corresponding to the emission peak at 308 nm. Meanwhile, the most stable (H 2 O) m (EtOH) n cluster, corresponding to the peak at 330 nm, not only predominately accounts for the concentration range of 50–75%, but also presents in all mixtures during a long incubation time [ 44 ]. Huang et al [ 45 ] researched the structural stability of the binary and ternary complexes by density functional theory, and found that the structural stability is in the decreasing order of ethanol/water–acid > ethanol/water–alcohol > ethanol/water–ester, and ethanol–water–acid > ethanol–water–alcohol > ethanol–water–ester, respectively.…”

Section: Hydrogen Bonding Structure Of Ethanol and Water In Solution ...mentioning

confidence: 99%

Whether the Research on Ethanol–Water Microstructure in Traditional Baijiu Should Be Strengthened?

et al. 2022

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Baijiu is a unique and traditional distilled liquor in China. Flavor plays a crucial rule in baijiu. Up to now, the research on the flavor of baijiu has progressed from the identification of volatile compounds to the research on key aroma compounds, but the release mechanism of these characteristic compounds is still unclear. Meanwhile, volatile compounds account for only a tiny fraction, whereas ethanol and water account for more than 98% of the content in baijiu. By summarizing the ethanol–water hydrogen bond structure in different alcoholic beverages, it was found that flavor compounds can affect the association strength of the ethanol–water hydrogen bond, and ethanol–water can also affect the interface distribution of flavor compounds. Therefore, the research on ethanol–water microstructure in baijiu is helpful to realize the simple visualization of adulteration detection, aging determination and flavor release mechanism analysis of baijiu, and further uncover the mystery of baijiu.

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Supramolecular clusters clarification in ethanol-water mixture by using fluorescence spectroscopy and 2D correlation analysis

Cited by 6 publications

References 45 publications

Surface and Aggregation Properties of Rhamnolipids in Water–Bioethanol Mixtures: A Step toward Green Formulation Design

Surface and Aggregation Properties of Rhamnolipids in Water–Bioethanol Mixtures: A Step toward Green Formulation Design

Spectroscopic Properties of Two 5′-(4-Dimethylamino)Azobenzene Conjugated G-Quadruplex Forming Oligonucleotides

Whether the Research on Ethanol–Water Microstructure in Traditional Baijiu Should Be Strengthened?

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