Interfacial behaviour of sodium stearoyllactylate (SSL) as an oil-in-water pickering emulsion stabiliser

Kurukji, Daniel; Pichot, R.; Spyropoulos, Fotis; Norton, Ian T.

doi:10.1016/j.jcis.2013.07.016

Cited by 43 publications

(30 citation statements)

References 37 publications

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“…Most commonly, cryo-SEM has been used for visualisation of emulsion microstructure and for lipid crystals residing at the interface in particular. 15,31,32 In addition, confocal laser light microscopy 33 and TEM 27 have been employed for investigation of the ultra-structure of o/w emulsions decorated by solid lipid nanoparticles. Fig.…”

Section: Effect Of Processing Methods On Emulsion Behaviourmentioning

confidence: 99%

Fabrication, characterisation and stability of oil-in-water emulsions stabilised by solid lipid particles: the role of particle characteristics and emulsion microstructure upon Pickering functionality

et al. 2017

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The quest to identify and use bio-based particles with a Pickering stabilisation potential for food applications has lately been particularly substantial and includes, among other candidates, lipid-based particles.The present study investigates the ability of solid lipid particles to stabilise oil-in-water (o/w) emulsions against coalescence. Results obtained showed that emulsion stability could be achieved when low amounts (0.8 wt/wt%) of a surface active species (e.g. Tween 80 or NaCas) were used in particles' fabrication. Triple staining of the o/w emulsions enabled the visualisation of emulsion droplets' surface via confocal microscopy. This revealed an interfacial location of the lipid particles, hence confirming stabilisation via a Pickering mechanism. Emulsion droplet size was controlled by varying several formulation parameters, such as the type of the lipid and surface active component, the processing route and the polarity of the dispersed phase. Differential scanning calorimetry (DSC) was employed as the analytical tool to quantify the amount of crystalline material available to stabilise the emulsion droplets at different intervals during the experimental timeframe. Dissolution of lipid particles in the oil phase was observed and evolved distinctly between a wax and a triglyceride, and in the presence of a non-ionic surfactant and a protein. Yet, this behaviour did not result in emulsion destabilisation. Moreover, emulsion's thermal stability was found to be determined by the behaviour of lipid particles under temperature effects.

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Section: Effect Of Processing Methods On Emulsion Behaviourmentioning

confidence: 99%

Fabrication, characterisation and stability of oil-in-water emulsions stabilised by solid lipid particles: the role of particle characteristics and emulsion microstructure upon Pickering functionality

et al. 2017

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“…At the CMC, it was observed that the stability time was the highest, showing the greatest packing density within the cross-sectional area per adsorbed surfactant molecule. [40][41][42][43][44] With the further increase in concentration, the packing density of surfactant molecules at the oil-water interface remain unaltered, due to the unavailability of vacant sites for adsorption. The stabilizing effect of oil-in-water emulsions at concentrations near the CMC could be attributed to the ability of longchain alkanes in the oil to associate and form mixed monolayers with the adsorbed ionic surfactant at the oil-water interface.…”

Section: Emulsion Stabilitymentioning

confidence: 99%

Synthesis, characterization, physical and thermodynamic properties of a novel anionic surfactant derived fromSapindus laurifolius

et al. 2018

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“…colloidal silica, starch granules, etc.) (Kurukji et al, 2013;O'Sullivan et al, 2014;Rayner et al, 2012;Walstra & Smulders, 2000).…”

Section: Introductionmentioning

confidence: 99%

Investigation of the fabrication and subsequent emulsifying capacity of potato protein isolate/κ-carrageenan electrostatic complexes

et al. 2017

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The fabrication of protein-polysaccharide complexes via electrostatic interactions was investigated with a naturally cationic protein, potato protein isolate (PoPI), and an anionic polysaccharide, κ-carrageenan (κC), at unadjusted pH conditions. Moreover, the emulsifying capacity of these electrostatic complexes (PoPI-κC) was assessed. PoPI-κC complexes were prepared with a fixed concentration of PoPI (1 wt. %), and varying concentrations of κC (0.01-0.5 wt. %), using gentle agitation, followed by sonication to fabricate the complexes. The physicochemical properties of PoPI-κC complexes was assessed in terms of size and surface charge, measured using light scattering techniques and electrokinetic potential, respectively. The emulsifying performance of emulsions prepared with PoPI-κC complexes was assessed as a function of κC, and to PoPI, with respect to initial emulsion droplet size, emulsion stability, interfacial tension and optical microscopy. Addition of κC to a 1 wt. % PoPI solution yielded the formation of submicron (~120 nm) electrostatic complexes up to a κC concentration of ≤ 0.0375 wt. %. Higher concentrations of κC yielded micron sized complexes (> 10 µm). Emulsions prepared with PoPI-κC complexes yielded comparable emulsion droplet sizes to that of PoPI alone, with the exception of complexes prepared with κC in the range of 0.05-0.07 wt. %. Larger emulsion droplets were observed, as these complexes possessed an electrokinetic potential close to the isoelectric point, resulting in aggregation. Emulsions prepared with PoPI-κC complexes possessed marginally enhanced long-term stability in comparison to emulsions prepared with PoPI alone.

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Interfacial behaviour of sodium stearoyllactylate (SSL) as an oil-in-water pickering emulsion stabiliser

Cited by 43 publications

References 37 publications

Fabrication, characterisation and stability of oil-in-water emulsions stabilised by solid lipid particles: the role of particle characteristics and emulsion microstructure upon Pickering functionality

Fabrication, characterisation and stability of oil-in-water emulsions stabilised by solid lipid particles: the role of particle characteristics and emulsion microstructure upon Pickering functionality

Synthesis, characterization, physical and thermodynamic properties of a novel anionic surfactant derived fromSapindus laurifolius

Investigation of the fabrication and subsequent emulsifying capacity of potato protein isolate/κ-carrageenan electrostatic complexes

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