Synthesis and emulsification properties of polyglyceryl estolides prepared from fatty acids

被引:0
作者
Hoong, Seng Soi [1 ]
Zan, Arniza Mohd [1 ]
Din, Nik Siti Mariam Nek Mat [1 ]
Abu Hassan, Noor Armylisas [1 ]
Tang, Sook Wah [1 ]
Ahmad, Norashikin [1 ]
Ismail, Tuan Noor Maznee Tuan [1 ]
Hasan, Zafarizal Aldrin Azizul [1 ]
机构
[1] Malaysian Palm Oil Board, 6 Persiaran Inst, Kajang 43000, Selangor, Malaysia
关键词
fatty acids; esterification; estolide; polyglycerol; emulsion; IN-OIL EMULSIONS; STABILITY;
D O I
10.1515/tsd-2024-2583
中图分类号
O69 [应用化学];
学科分类号
081704 ;
摘要
Polyglyceryl polyricinoleate (PGPR) is an emulsifier produced by esterification of polyricinoleic acid and polyglycerol. Polyricinoleic acid is derived from ricinoleic acid, which is expensive compared to other fatty acids. Therefore, analogues of polyricinoleic acid should be made from less expensive fatty acids, such as oleic acid. Therefore, oleic acid was converted to polyhydroxy estolide (PE) by a reaction with hydrogen peroxide and acetic acid. The PE was used as a substitute for polyricinoleic acid to produce PGPR analogues by direct esterification with polyglycerol and various fatty acids. The direct reaction between polyglycerol and PE produced a polyglyceryl estolide (PGE) with high viscosity and hydroxyl value, which limited its suitability as an emulsifier for the isopropyl myristate (IPM) and water system. Conversely, PGE prepared from lauric acid, polyglycerol and PE showed lower viscosity and hydroxyl value, resulting in a broad region of emulsion stability on a phase diagram when evaluated as a water-in-oil emulsifier for the IPM/water system. Similarly, other PGE made with oleic acid also displayed good emulsion stability for systems with higher IPM concentrations. In contrast, PGE prepared with stearic acid was a semi-solid at room temperature. Most of the prepared PGEs showed promising potential as emulsifiers for water-in-oil emulsions.
引用
收藏
页码:424 / 434
页数:11
相关论文
共 50 条
  • [21] Evaluation of fatty acids, phenolics and bioactivities of spent coffee grounds prepared from Vietnamese coffee
    Danh C Vu
    Quyen T Vu
    Long Huynh
    Lin, Chung-Ho
    Alvarez, Sophie
    Xuyen T Vo
    Trang H D Nguyen
    INTERNATIONAL JOURNAL OF FOOD PROPERTIES, 2021, 24 (01) : 1548 - 1558
  • [22] Synthesis and performance properties of cationic fabric softeners derived from different fatty acids and 1(2-hydroxyethylpiperazine)
    Mishra, Shilpi
    Tyagi, V. K.
    JOURNAL OF SURFACTANTS AND DETERGENTS, 2008, 11 (02) : 167 - 173
  • [23] Synthesis of trimethylolpropane esters of tall oil fatty acids and properties of polyurethane coatings on their basis
    Yakushin, Vladimir
    Misane, Maria
    Bikovens, Oskars
    Vilsone, Dzintra
    Sevastyanova, Irina
    JOURNAL OF COATINGS TECHNOLOGY AND RESEARCH, 2016, 13 (02): : 317 - 324
  • [24] SEPARATION OF FREE FATTY ACIDS FROM COTTON TAR
    Nadirov, K. S.
    Otarbaev, N. Sh
    Nadirov, R. K.
    Kapustin, V. M.
    Sadyrbaeva, A. S.
    Bimbetova, G. Zh
    NEWS OF THE NATIONAL ACADEMY OF SCIENCES OF THE REPUBLIC OF KAZAKHSTAN-SERIES OF GEOLOGY AND TECHNICAL SCIENCES, 2019, (04): : 70 - 78
  • [26] Preparation and evaluation of the barrier properties of cellophane membranes modified with fatty acids
    Tome, Liliana C.
    Goncalves, Carla M. B.
    Boaventura, Marta
    Brandao, Lucia
    Mendes, Adelio M.
    Silvestre, Armando J. D.
    Neto, Carlos Pascoal
    Gandini, Alessandro
    Freire, Carmen S. R.
    Marrucho, Isabel M.
    CARBOHYDRATE POLYMERS, 2011, 83 (02) : 836 - 842
  • [27] Synthesis of Biodiesel from Tall Oil Fatty Acids by Homogeneous and Heterogeneous Catalysis
    Lawer-Yolar, Gideon
    Dawson-Andoh, Benjamin
    Atta-Obeng, Emmanuel
    SUSTAINABLE CHEMISTRY, 2021, 2 (01): : 206 - 221
  • [28] Enzymatic Valorization of Fatty Acids in Oleochemical Synthesis
    Tieves, Florian
    Hollmann, Frank
    EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, 2025, 127 (03)
  • [29] Prediction of higher heating values for saturated fatty acids from their physical properties
    Sadrameli, S. M.
    Seames, Wayne
    Mann, Mike
    FUEL, 2008, 87 (10-11) : 1776 - 1780
  • [30] The effect of fatty acid chain length and saturation on the emulsification properties of pork myofibrillar proteins
    Zheng, Jinyue
    Sun, Di
    Li, Xingxia
    Liu, Dengyong
    Li, Chunqiang
    Zheng, Yan
    Yue, Xiqing
    Shao, Jun-Hua
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2021, 139