Literature DB >> 22707876

Water Solubilization Using Nonionic Surfactants from Renewable Sources in Microemulsion Systems.

Patrycja Szumała1, Halina Szeląg.   

Abstract

In this study the effect of temperature, NaCl and oils (hydrocarbons: C(8)-C(16)) on the formation and solubilization capacity of the systems of oil/monoacylglycerols (MAG):ethoxylated fatty alcohols (CEO(20))/propylene glycol (PG)/water was investigated. The effects of the surfactant mixture on the phase behavior and the concentration of water or oil in the systems were studied at three temperatures (50, 55, 60 °C) and with varied NaCl solutions (0.5; 2; 11%). Electrical conductivity measurement, FTIR spectroscopy and the DSC method were applied to determine the structure and type of the microemulsions formed. The dimension of the microemulsion droplets was characterized by dynamic light scattering. It has been stated that the concentration of CEO(20) has a strong influence on the shape and extent of the microemulsion areas. Addition of a nonionic surfactant to the mixture with MAG promotes an increase in the area of microemulsion formation in the phase diagrams, and these areas of isotropic region did not change considerably depending on the temperature, NaCl solution and oil type. It was found that, depending on the concentration of the surfactant mixture, it was possible to obtain U-type microemulsions with dispersed particles size distribution ranging from 25 to 50 nm and consisting of about 30-32% of the water phase in the systems. The conditions under which the microemulsion region was found (electrolyte and temperature-insensitive, comparatively low oil and surfactant concentration) could be highly useful in detergency.

Entities:  

Year:  2012        PMID: 22707876      PMCID: PMC3370160          DOI: 10.1007/s11743-011-1323-y

Source DB:  PubMed          Journal:  J Surfactants Deterg        ISSN: 1097-3958            Impact factor:   1.902


  7 in total

1.  Nonionic oil-in-water microemulsions: the effect of oil type on phase behaviour.

Authors:  W Warisnoicharoen; A B Lansley; M J Lawrence
Journal:  Int J Pharm       Date:  2000-03-30       Impact factor: 5.875

2.  Characterizing colloidal structures of pseudoternary phase diagrams formed by oil/water/amphiphile systems.

Authors:  R G Alany; I G Tucker; N M Davies; T Rades
Journal:  Drug Dev Ind Pharm       Date:  2001-01       Impact factor: 3.225

3.  Some characteristics of sugar ester nonionic microemulsions in view of possible food applications.

Authors:  N Garti; V Clement; M Fanun; M E Leser
Journal:  J Agric Food Chem       Date:  2000-09       Impact factor: 5.279

Review 4.  Hydration of proteins and polypeptides.

Authors:  I D Kuntz; W Kauzmann
Journal:  Adv Protein Chem       Date:  1974

5.  Phase behaviour and rheological properties of aqueous systems of industrial distilled monoglycerides.

Authors:  N Krog; K Larsson
Journal:  Chem Phys Lipids       Date:  1968-02       Impact factor: 3.329

6.  Improved oil solubilization in oil/water food grade microemulsions in the presence of polyols and ethanol.

Authors:  N Garti; A Yaghmur; M E Leser; V Clement; H J Watzke
Journal:  J Agric Food Chem       Date:  2001-05       Impact factor: 5.279

7.  Dilution method study on the interfacial composition, thermodynamic properties and structural parameters of W/O microemulsions stabilized by 1-pentanol and surfactants in absence and presence of sodium chloride.

Authors:  Bidyut K Paul; Debdurlav Nandy
Journal:  J Colloid Interface Sci       Date:  2007-09-07       Impact factor: 8.128

  7 in total

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