Influence of surfactant structure on the contribution of micelles to Ostwald ripening in oil-in-water emulsions

Ariyaprakai, Suwimon; Dungan, Stephanie R.

doi:10.1016/j.jcis.2009.11.034

Cited by 50 publications

(60 citation statements)

References 49 publications

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“…Using the above parameters, the theoretically estimated growth rate (x 3,theo ) was found to be in the range (2.18-6.07) Â 10 À25 m 3 s À1 (Table 1), which is consistent with calculated growth rates reported in the literature for comparable hydrocarbons (octane-decane) [57,59,[65][66][67][68]. We found that based on the data of Fig.…”

Section: Nanoemulsion Droplet Growth In Water (%E = 0)supporting

confidence: 88%

Characteristics of spontaneously formed nanoemulsions in octane/AOT/brine systems

Kini¹,

Biswal²,

Wong³

et al. 2012

Journal of Colloid and Interface Science

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Section: Nanoemulsion Droplet Growth In Water (%E = 0)supporting

confidence: 88%

Characteristics of spontaneously formed nanoemulsions in octane/AOT/brine systems

Kini¹,

Biswal²,

Wong³

et al. 2012

Journal of Colloid and Interface Science

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“…Assuming that the natural diffusion of water‐soluble oil molecules between oil droplets across the aqueous phase was responsible for oil droplet growth in the emulsions prepared at 1× the MEC, the micelles accelerated the Ostwald ripening of the orange oil emulsions prepared at 3× the MEC. A possible mechanism for the enhancement of Ostwald ripening by micelles is their ability to diffuse water‐soluble oil molecules between oil droplets by carrying water‐soluble oil molecules from one droplet to another (Ariyaprakai & Dungan, ). However, according to previous studies, no direct exchange of water‐soluble oil molecules between oil droplets and micelles occurs (De Smet, Deriemaeker, & Finsy, ).…”

Section: Resultsmentioning

confidence: 99%

Ostwald Ripening Rate of Orange Oil Emulsions: Effects of Molecular Structure of Emulsifiers and Their Oil Composition

Jang

Park

Song

et al. 2019

Journal of Food Science

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Ostwald ripening, one of the frequently observed instability of flavor oil emulsions, can be easily prevented by adding triacylglycerols to the oil phase. The effect of interfacial characteristics of the emulsion droplets (particularly thickness) on the effectiveness of triacylglycerol inhibition of Ostwald ripening was evaluated in this study. The prepared emulsions were stabilized with emulsifiers with different‐size hydrophilic groups, which correlate to droplet interfacial thickness. Emulsions with an oil phase of pure orange oil were unstable due to Ostwald ripening. Modifying the oil phase by adding corn oil or medium‐chain triacylglycerol (MCT) effectively inhibited droplet growth. Thicker and less dense droplet surfaces in the emulsions required more triacylglycerol, regardless of its type, to resist Ostwald ripening. When the oil phase contained the same amounts of triacylglycerols, MCT was more effective at inhibiting Ostwald ripening than corn oil. Compared with corn oil, MCT more effectively inhibited Ostwald ripening of the emulsions containing micelles. Practical Applications When food and beverage industries produce food products containing flavor or essential oils vulnerable to Ostwald ripening as emulsion forms, the findings in this work could provide useful information on the interfacial engineering of emulsions and on how to modify the oil compositions of emulsions using triacylglycerols to improve the stability of these emulsions against Ostwald ripening.

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“…As Ostwald ripening is promoted by solubilization in nonionic surfactants [6], the stability of nanosuspensions may be troublesome upon storage at elevated temperature. In addition, the formation of larger surfactant aggregates may affect the organ distribution upon administration of micellar solutions and may even cause blockage of small blood vessels [26].…”

Section: Discussionmentioning

confidence: 99%

“…In micellar solutions, it is important to keep the active ingredient solubilized under different storage conditions. In nanosuspensions, part of the drug may become solubilized in the excess surfactant, which may badly affect their stability against Ostwald ripening [5,6].…”

Section: Introductionmentioning

confidence: 99%

Solubilization of flurbiprofen with non-ionic Tween20 surfactant micelles: A diffusion 1H NMR study

Verbrugghe

Sabatino

Cocquyt

et al. 2010

Colloids and Surfaces A: Physicochemical and Engineering Aspect

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The diffusional behavior of solubilized flurbiprofen (a poorly water soluble anti-inflammatory drug) in the presence of non-ionic Tween20 micelles was studied in an acidic environment (pH 3) using 1 H-NMR. Two different concentrations of flurbiprofen were considered, each at temperatures ranging from 15 to 55 °C. The variability of the hydrodynamic micellar diameter, which was calculated from diffusion 1 H-NMR data, revealed a structural rearrangement of the Tween20 micelles, caused by the solubilization of flurbiprofen. It was found that the additional peaks (at about 0.1 ppm upfield to the original ones), which appeared upon clouding, corresponded to a slowly diffusing population of solubilized drug molecules, in slow exchange (on an NMR timescale) with the faster diffusing population. This phenomenon was only observed in saturated samples at a temperature of at least 45 °C. For saturated samples at 55 °C, it was found that the flurbiprofen existed in dissolved, solubilized, as well as precipitated form. Combined diffusion and peak integration data revealed that the solubilized fraction was linked to micellar flurbiprofen (rapidly diffusing), small aggregates (slowly diffusing) and larger aggregates that were no longer observable by 1 H-NMR.

show abstract

Influence of surfactant structure on the contribution of micelles to Ostwald ripening in oil-in-water emulsions

Cited by 50 publications

References 49 publications

Characteristics of spontaneously formed nanoemulsions in octane/AOT/brine systems

Characteristics of spontaneously formed nanoemulsions in octane/AOT/brine systems

Ostwald Ripening Rate of Orange Oil Emulsions: Effects of Molecular Structure of Emulsifiers and Their Oil Composition

Solubilization of flurbiprofen with non-ionic Tween20 surfactant micelles: A diffusion 1H NMR study

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