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12-hydroxystearic acid-mediated in-situ surfactant generation: A novel approach for organohydrogel emulsions
University of Lille, France.
Laboratoire Léon Brillouin, France.
RISE Research Institutes of Sweden, Bioeconomy and Health, Material and Surface Design.ORCID iD: 0000-0001-6877-9282
Université de Rennes, France.
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2024 (English)In: Journal of Colloid and Interface Science, ISSN 0021-9797, E-ISSN 1095-7103, Vol. 672, p. 133-141Article in journal (Refereed) Published
Abstract [en]

Hypothesis: Organohydrogel emulsions display unique rheological properties and contain hydrophilic and lipophilic domains highly desirable for the loading of active compounds. They find utility in various applications from food to pharmaceuticals and cosmetic products. The current systems have limited applications due to complex expensive formulation and/or processing difficulties in scale-up. To solve these issues, a simple emulsification process coupled with unique compounds are required. Experiments: Here, we report an organohydrogel emulsion based only on a low concentration of 12-hydroxystearic acid acting as a gelling agent for both oil and water phases but also as a surfactant. The emulsification process is based on in-situ surfactant transfer. We characterize the emulsification process occurring at the nanoscale by using tensiometry experiments. The emulsion structure was determined by coupling Small Angle X-ray and neutron scattering, and confocal Raman microscopy. Findings: We demonstrate that the stability and unique rheological properties of these emulsions come from the presence of self-assembled crystalline structures of 12-hydroxystearic acid in both liquid phases. The emulsion properties can be tuned by varying the emulsion composition over a wide range. These gelled emulsions are prepared using a low energy method offering easy scale-up at an industrial level. 

Place, publisher, year, edition, pages
Academic Press Inc. , 2024. Vol. 672, p. 133-141
Keywords [en]
Emulsification; Emulsions; Gelation; Neutron scattering; Oils and fats; Ostwald ripening; Rheology; acid; gelling agent; hydrogel; stearic acid derivative; surfactant; water; 12-Hydroxystearic acid; Emulsification process; Energy process; Gel-emulsion; Hydrogelators; Low energy process; Lower energies; Organogelators; Phase transfer; Rheological property; Article; chemical structure; concentration (parameter); confocal microscopy; controlled study; crystal structure; emulsion; neutron scattering; tensiometry; X ray; Surface active agents
National Category
Food Engineering
Identifiers
URN: urn:nbn:se:ri:diva-73575DOI: 10.1016/j.jcis.2024.05.213Scopus ID: 2-s2.0-85194914914OAI: oai:DiVA.org:ri-73575DiVA, id: diva2:1872220
Note

This work benefited from the use of the SasView application originally developed under NSF award DMR-0520547. SasView contains code developed with funding from the European Union Horizon 2020 research and innovation program under the SINE2020 project, grant agreement No 654000.

Available from: 2024-06-18 Created: 2024-06-18 Last updated: 2024-06-18Bibliographically approved

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Dobryden, Illia

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