TY - JOUR
T1 - Fatty acid ester surfactants derived from raffinose
T2 - Synthesis, characterization and structure-property profiles
AU - Li, Xuan
AU - Hai, Yao Wen
AU - Ma, Da
AU - Chen, Jing
AU - Banwell, Martin G.
AU - Lan, Ping
N1 - Publisher Copyright:
© 2019 Elsevier Inc.
PY - 2019/11/15
Y1 - 2019/11/15
N2 - Hypothesis: The development of functional and nutritional surfactants for the food industry remains a subject of great interest. Herein, therefore, we report on the design and synthesis of novel trisaccharide (raffinose) monoester-based surfactants in the expectation that they would display functional properties superior to certain disaccharide-based, commercially-deployed emulsifiers and thus have potential for industrial applications. Experiments: The title esters were prepared by enzymatic methods and their properties as surfactants evaluated through determination of their HLB values, water solubilities, CMCs, foamabilities and foaming stabilities as well as through investigation of their impacts on the stability of oil-in-water emulsions over a range of storage times and under certain other conditions. Findings: The emulsifying properties of 6-O-acylraffinose esters are dictated, in large part, by the length of the associated alkyl chains. The results of storage and environmental stress experiments revealed that the increasing length of alkyl chains enhances the stability of the derived emulsions. All the raffinose ester-stabilized oil-in-water emulsions displayed stratification effects under strongly acidic conditions (pH ≤ 4) or at high ionic strength (≥300 mM) while possessing reasonable resistance to variations in temperature. As such, a number of the raffinose monoesters showed greater stability to environmental stress than their commercially-deployed and sucrose-based counterparts. The structure-property profiles established through the present study provide a definitive guide for the development of raffinose esters as novel emulsifiers, particularly in the food industry.
AB - Hypothesis: The development of functional and nutritional surfactants for the food industry remains a subject of great interest. Herein, therefore, we report on the design and synthesis of novel trisaccharide (raffinose) monoester-based surfactants in the expectation that they would display functional properties superior to certain disaccharide-based, commercially-deployed emulsifiers and thus have potential for industrial applications. Experiments: The title esters were prepared by enzymatic methods and their properties as surfactants evaluated through determination of their HLB values, water solubilities, CMCs, foamabilities and foaming stabilities as well as through investigation of their impacts on the stability of oil-in-water emulsions over a range of storage times and under certain other conditions. Findings: The emulsifying properties of 6-O-acylraffinose esters are dictated, in large part, by the length of the associated alkyl chains. The results of storage and environmental stress experiments revealed that the increasing length of alkyl chains enhances the stability of the derived emulsions. All the raffinose ester-stabilized oil-in-water emulsions displayed stratification effects under strongly acidic conditions (pH ≤ 4) or at high ionic strength (≥300 mM) while possessing reasonable resistance to variations in temperature. As such, a number of the raffinose monoesters showed greater stability to environmental stress than their commercially-deployed and sucrose-based counterparts. The structure-property profiles established through the present study provide a definitive guide for the development of raffinose esters as novel emulsifiers, particularly in the food industry.
KW - Emulsifying potency
KW - Foaming property
KW - Food emulsifiers
KW - Raffinose monoesters
KW - Structure-property profile
KW - Surface-active property
UR - http://www.scopus.com/inward/record.url?scp=85071725196&partnerID=8YFLogxK
U2 - 10.1016/j.jcis.2019.08.070
DO - 10.1016/j.jcis.2019.08.070
M3 - Article
SN - 0021-9797
VL - 556
SP - 616
EP - 627
JO - Journal of Colloid and Interface Science
JF - Journal of Colloid and Interface Science
ER -