Stability of lecithin-stabilized emulsions in the presence of sucrose or hydroxyethylcellulose

Reduction of the infectivity of baculovirus stocks frozen at ultra‐low temperature in serum‐free media: The role of lipid emulsions

“…10,12,13 Besides, sucrose could also contribute indirectly to preserve the viral infectivity through the stabilization of the lipid emulsion structure. 49,50 Although the composition of Sf900II and Express Five has not been disclosed, the presence of sucrose, which is not a component of UNL-10, has been reported in both commercial media. 51 However, such stabilizing effect, which could also be due to other non-identified component/s of commercial media, is transient, since the titers of the stocks tend to decrease gradually after the first month of storage at 2808C.…”

“…Sucrose has a direct stabilizing effect on enveloped animal viruses, including also baculoviruses . Besides, sucrose could also contribute indirectly to preserve the viral infectivity through the stabilization of the lipid emulsion structure . Although the composition of Sf900II and Express Five has not been disclosed, the presence of sucrose, which is not a component of UNL‐10, has been reported in both commercial media .…”

Soybean-based Surfactants and Their Applications

“…Usually, low-molecular-weight surfactants are effective at generating emulsions with smaller droplets because of their fast adsorption to the newly created interfaces, but they may not be effective at providing long-term stability to the emulsions. The effect of the addition of sucrose and a non-gelling polymer (hydroxy ethy1 cellulose) on the stability of lecithin-stabilised O/W emulsions was investigated by Castelain et al [1990]. The sucroseadded emulsions showed improved stability towards coalescence, flocculation, and creaming, while the polymer-added emulsions exhibited improved stability towards coalescence but reduced stability against flocculation and creaming.…”

Interaction of HPC with CTAB and Tween 40 at Water/Air and Water/Soya Oil Interfaces

“…Therefore, a relevant question arises as to how the HPC adsorption behavior can be modified by the presence of other surfactants widely used in food emulsions and classically added in combination with HPC . The properties of emulsions containing mixtures of hydrophobically modified cellulose polymers with the surfactant lecithin were described by Karlberg et al, those of hydroxyethyl cellulose by Castelain et al, and those of hydroxy propyl cellulose by Mezdour et al…”

“…Therefore, a relevant question arises as to how the HPC adsorption behavior can be modified by the presence of other surfactants widely used in food emulsions and classically added in combination with HPC. 44 The properties of emulsions containing mixtures of hydrophobically modified cellulose polymers with the surfactant lecithin were described by Karlberg et al, 45 those of hydroxyethyl cellulose by Castelain et al, 46 and those of hydroxy propyl cellulose by Mezdour et al 47 Nowadays, an active area of research is the study of the structure and dynamics of two-dimensional (2D) monolayers of polymer−surfactant complexes at different interfaces (i.e., liquid/liquid and liquid/gas interfaces) because of various practical applications that may range from consumer products to drug delivery. 48,49 The dynamics of such deformable fluid interfaces not only is influenced by the equilibrium interfacial properties, i.e., interfacial tension, but also depends on deformation type and the rate at which an interface is deformed.…”