Highly concentrated oil-in-water (O/W) emulsions stabilized by catanionic surfactants

被引:11
|
作者
Zhang, Na [1 ,2 ,5 ]
Fu, Yanxu [1 ,2 ]
Chen, Guojun [1 ,2 ]
Liang, Dong [1 ,2 ]
Abdunaibe, Aibu [1 ,2 ]
Li, Hongguang [3 ,4 ]
Hao, Jingcheng [1 ,2 ]
机构
[1] Shandong Univ, Minist Educ, Key Lab Colloid & Interface Chem, Jinan 250100, Shandong, Peoples R China
[2] Shandong Univ, Minist Educ, Key Lab Special Aggregated Mat, Jinan 250100, Shandong, Peoples R China
[3] Chinese Acad Sci, Lanzhou Inst Chem Phys, State Key Lab Solid Lubricat, Lanzhou 730000, Gansu, Peoples R China
[4] Chinese Acad Sci, Lanzhou Inst Chem Phys, Lab Clean Energy Chem & Mat, Lanzhou 730000, Gansu, Peoples R China
[5] Univ Chinese Acad Sci, Beijing 100049, Peoples R China
基金
中国国家自然科学基金;
关键词
Viscoelastic; Oil-in-water; Emulsion; Catanionic surfactant; Paraffin oil; PHASE-BEHAVIOR; CHAIN-LENGTH; MICELLE TRANSITION; INVERSION; VESICLES; SYSTEMS; ACID;
D O I
10.1016/j.colsurfa.2016.02.009
中图分类号
O64 [物理化学(理论化学)、化学物理学];
学科分类号
070304 ; 081704 ;
摘要
The abilities of a series of catanionic surfactants (catanionics) to emulsify paraffin oil/water (PO/H2O) mixtures have been investigated. It was found that catanionics with head-to-tail structures are efficient emulsifiers, including tetradecyltrimethylammonium laurate (TTAL), decyltrimethylammonium laurate (D(10)TAL) and 1-methyl-3-decyl-immidazolium laurate (1-M-3-D-10-ImL). Stable oil-in-water (O/W) emulsions were obtained by simple hand-shaking at low water content (down to 6% by volume), as confirmed by visual inspection, optical microscopy observations, conductivity measurements and confocal fluorescence microscopy observations. The emulsion droplets are closely-packed, imparting the samples viscoelastic properties as proved by rheological measurements. The emulsions could not be destroyed at elevated temperatures and interestingly, a slight increase of viscoelasticity was observed. Specifically for TTAL which was prepared by acid-base neutralization between tetradecyltrimethylammonium hydroxide (TTAOH) and lauric acid (LA), the influence of the composition of the ion-pair was also investigated. While the properties of the emulsions can be only slightly influenced at LA-rich side, significant influence was noted at TTAOH-rich side. We have also checked the emulsifying ability of a pseudogemini catanionic surfactant, bis(tetradecyltrimethylammonium) adipate ((TTA)(2)A), and found it could not emulsify PO/H2O mixtures under the same experimental conditions, indicating that the architecture of the catanionics also has a profound influence. (C) 2016 Elsevier B.V. All rights reserved.
引用
收藏
页码:159 / 168
页数:10
相关论文
共 50 条
  • [31] Modulation of caseinate-stabilized model oil-in-water emulsions with soy lecithin
    Chung, Cheryl
    Koo, Charmaine K. W.
    Sher, Alexander
    Fu, Jun-Tse R.
    Rousset, Philippe
    McClements, David Julian
    FOOD RESEARCH INTERNATIONAL, 2019, 122 : 361 - 370
  • [32] Properties and stabilization mechanism of oil-in-water Pickering emulsions stabilized by cellulose filaments
    Miao, Chuanwei
    Atifi, Siham
    Hamad, Wadood Y.
    CARBOHYDRATE POLYMERS, 2020, 248
  • [33] Stress response and characterization of oil-in-water emulsions stabilized with Kluyveromyces marxianus mannoprotein
    Hajhosseini, Ashraf
    Doroud, Delaram
    Sharifan, Anousheh
    Eftekhari, Zohreh
    JOURNAL OF FOOD SCIENCE, 2021, 86 (02) : 454 - 462
  • [34] Lipid Oxidation in Algae Oil-in-Water Emulsions Stabilized by Bovine and Caprine Caseins
    Mora-Gutierrez, Adela
    Attaie, Rahmat
    Farrell, Harold M., Jr.
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2010, 58 (08) : 5131 - 5139
  • [35] Influence of pH and carrageenan type on properties of β-lactoglobulin stabilized oil-in-water emulsions
    Gu, YS
    Decker, EA
    McClements, DJ
    FOOD HYDROCOLLOIDS, 2005, 19 (01) : 83 - 91
  • [36] Oil-in-Water Emulsions Stabilized by Saponified Epoxidized Soybean Oil-Grafted Hydroxyethyl Cellulose
    Huang, Xujuan
    Li, Qiaoguang
    Liu, He
    Shang, Shibin
    Shen, Minggui
    Song, Jie
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2017, 65 (17) : 3497 - 3504
  • [37] Formation of highly concentrated emulsions in water sucrose dodecanoate oil systems
    Kunieda, H
    Ogawa, E
    Kihara, K
    Tagawa, T
    TRENDS IN COLLOID AND INTERFACE SCIENCE XI, 1997, 105 : 239 - 243
  • [38] Use of CO2-Triggered Switchable Surfactants for the Stabilization of Oil-in-Water Emulsions
    Liang, Chen
    Harjani, Jitendra R.
    Robert, Tobias
    Rogel, Estrella
    Kuehne, Donald
    Ovalles, Cesar
    Sampath, Vasudevan
    Jessop, Philip G.
    ENERGY & FUELS, 2012, 26 (01) : 488 - 494
  • [39] Behavior of Malondialdehyde in Oil-in-Water Emulsions
    Vandemoortele, Angelique
    De Meulenaer, Bruno
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2015, 63 (23) : 5694 - 5701
  • [40] A Model for Lubrication by Oil-in-Water Emulsions
    Lo, Sy-Wei
    Yang, Tzu-Chun
    Cian, Yong-An
    Huang, Kuo-Cheng
    JOURNAL OF TRIBOLOGY-TRANSACTIONS OF THE ASME, 2010, 132 (01): : 1 - 9