Effect of the Dispersion Behavior of a Nonionic Surfactant on Surface Activity and Emulsion Stability

Xu, Qin; Nakajima, Mitsutoshi; Nabetani, Hiroshi; Ichikawa, Sosaku; Liu, Xinqi

doi:10.1006/jcis.2001.7820

Cited by 15 publications

(11 citation statements)

References 22 publications

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“…This phenomenon, called stratification, has been investigated and confirmed in foam films and emulsion films [29,30]. In a foam film, the stratification is governed by long-range electrostatic repulsion between the ionic micelles, while van der Waals attractive forces are negligible [29].…”

Section: Effect Of Sodium Chloride Concentration On the Surface Tensimentioning

confidence: 96%

Effects of surfactant and electrolyte concentrations on bubble formation and stabilization

Nakajima

Ichikawa

et al. 2009

Journal of Colloid and Interface Science

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177

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Section: Effect Of Sodium Chloride Concentration On the Surface Tensimentioning

confidence: 96%

Effects of surfactant and electrolyte concentrations on bubble formation and stabilization

Nakajima

Ichikawa

et al. 2009

Journal of Colloid and Interface Science

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177

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“…The protein solution was injected with a needle dipped in hexane, so that it formed a drop on the tip of the needle. The drop was then optically observed, and computer software was used to calculate the surface tension from the shape of the drop [21].…”

Section: Interfacial-tension Measurementmentioning

confidence: 99%

Preparation of Protein‐Stabilized β‐Carotene Nanodispersions by Emulsification–Evaporation Method

Chu

Ichikawa

Kanafusa

et al. 2007

J Americ Oil Chem Soc

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126

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This work was initiated to prepare proteinstabilized b-carotene nanodispersions using emulsificationevaporation. A pre-mix of the aqueous phase composed of a protein and hexane containing b-carotene was subjected to high-pressure homogenization using a microfluidizer. Hexane in the resulting emulsion was evaporated under reduced pressures, causing crystallization and precipitation of b-carotene inside the droplets and formation of b-carotene nanoparticles. Sodium caseinate (SC) was the most effective emulsifier among selected proteins in preparing the nanodispersion, with a monomodal b-carotene particlesize distribution and a 17-nm mean particle size. The results were confirmed by transmission-electron microscopy analysis. SC-stabilized nanodispersion also had considerably high f-potential (-27 mV at pH 7), suggesting that the nanodispersion was stable against particle aggregation. Increasing the SC concentration decreased the mean particle size and improved the polydispersity of the nanodispersions. Nanodispersions prepared with higher b-carotene concentrations and higher organic-phase ratios resulted in larger b-carotene particles. Although increased microfluidization pressure did not decrease particle size, it did improve the polydispersity of the nanodispersions. Repeating the microfluidization process at 140 MPa caused the nanodispersions to become polydisperse, indicating the loss of emulsifying capacity of SC due to protein denaturation.

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“…The emulsion contains 95% ethanol as the dispersed phase, sunflower oil as the continuous phase, and a nonionic surfactant MO-750 as the emulsifying agent. We have shown that, besides being a promising system for functional and drug delivery emulsions, the E/O emulsion is worthy of fundamental investigation (Xu et al, 2001a). Although MO750 has a limited effect on the interfacial tension at the ethanol-oil interface, it plays an important role in stabilizing an E/O emulsion.…”

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confidence: 99%

“…Small-angle X-ray scattering (SAXS) has revealed that MO-750 formed aggregates in the oil phase, leading to the assumption that the formation of a layered structure of MO-750 aggregates inside the interfacial film confers stability on E/O emulsions (Xu et al, 2001a). The ethanol content greatly influences the stability of oil-ethanol emulsions, probably by affecting the formation of the interfacial film (Xu et al, 2001b).…”

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confidence: 99%

Factors Affecting the Properties of Ethanol-in-Oil Emulsions.

Nakajima

Nabetani

et al. 2002

FSTR

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Factors affecting the rheological properties and stability of ethanol-in-oil (E/O) emulsion were studied. Emulsions prepared with lower ethanol concentration exhibited higher apparent viscosity, smaller droplet size and narrower droplet size distribution. However, decreasing ethanol concentration may cause a reduction in the amount of emulsified ethanol, facilitating partial separating out of ethanol. The effect of the degree of polymerization of polyglycerol esters of oleic acid on E/O emulsions was investigated with decaglycerol esters of oleic acid (MO-750), hexaglycerol esters of oleic acid (MO-500), and tetraglycerol esters of oleic acid (MO-310). The efficiencies of the emulsifying agents were evaluated by measuring their interfacial activity and ability to stabilize E/O emulsions. Although no significant differences in the interfacial tension values were recognized, the stability of the emulsions increased with the degree of polymerization of the emulsifying agent. Besides sunflower oil, soybean oil and olive oil can also be used to prepare stable E/O emulsions. The characteristics of the emulsions were determined.

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Effect of the Dispersion Behavior of a Nonionic Surfactant on Surface Activity and Emulsion Stability

Cited by 15 publications

References 22 publications

Effects of surfactant and electrolyte concentrations on bubble formation and stabilization

Effects of surfactant and electrolyte concentrations on bubble formation and stabilization

Preparation of Protein‐Stabilized β‐Carotene Nanodispersions by Emulsification–Evaporation Method

Factors Affecting the Properties of Ethanol-in-Oil Emulsions.

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