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Mixture of fatty alcohols and alkyl polyglucosides stabilizing water-in-water emulsions

hal.structure.identifierUnité Matériaux et Transformations - UMR 8207 [UMET]
dc.contributor.authorDARI, Carolina
hal.structure.identifierUniversity of Edinburgh [Edin.]
dc.contributor.authorSI, Yuchen
hal.structure.identifierBiologie du fruit et pathologie [BFP]
dc.contributor.authorDOULIEZ, Jean-Paul
hal.structure.identifierUnité Matériaux et Transformations - UMR 8207 [UMET]
dc.contributor.authorTAHON, Jean-Francois
hal.structure.identifierUnité Matériaux et Transformations - UMR 8207 [UMET]
dc.contributor.authorBENEZECH, Thierry
hal.structure.identifierUniversity of Edinburgh [Edin.]
dc.contributor.authorCLEGG, Paul S.
hal.structure.identifierUnité Matériaux et Transformations - UMR 8207 [UMET]
dc.contributor.authorFAMEAU, Anne-Laure
dc.date.accessioned2024-04-11T10:06:41Z
dc.date.available2024-04-11T10:06:41Z
dc.date.issued2023-11-30
dc.identifier.issn2813-0499
dc.identifier.urihttps://oskar-bordeaux.fr/handle/20.500.12278/197558
dc.description.abstractEnThe combination of surfactants and fatty alcohols leads to the formation of lamellar gel network (LGNs) which are widely used in cosmetic and pharmaceutical industries. Alkyl polyglucosides are known to stabilize oil-in-water emulsions and here, we report their use in combination with fatty alcohol for the stabilization of all-aqueous water-in-water (W/W) emulsions based on dextran-in-poly(ethylene glycol). Two different APGs were used: decyl glucoside and lauryl glucoside. We systematically studied the influence of the concentrations of APGs, and the molar ratio between the APGs and decanol as model fatty alcohol on the size and stability of the aqueous emulsion droplets with time. The self-assembled structure formed by decanol/APGs was characterized by using Small Angle X-ray Scattering and confocal microscopy, and shown to be lamellar in the bulk phase and probably also at the surface of dextran-rich droplets. We also demonstrated that the stabilization of W/W emulsions can be extended to other alkyl polyglucoside and to other fatty alcohols. In addition, we reported the production of a foam using such W/W emulsions as the continuous phase. Our results show that it is possible to stabilized W/W emulsions using LGNs based on different APGs and fatty alcohols, which will undoubtedly expand the use of W/W emulsions for various fields.
dc.description.sponsorshipULNE - ANR-16-IDEX-0004
dc.language.isoen
dc.publisherFrontiers Media
dc.rights.urihttp://creativecommons.org/licenses/by/
dc.subject.enemulsion
dc.subject.enlamellar phase
dc.subject.enfatty alcohol
dc.subject.enalkyl polyglucoside
dc.subject.enfoam
dc.titleMixture of fatty alcohols and alkyl polyglucosides stabilizing water-in-water emulsions
dc.typeArticle de revue
dc.identifier.doi10.3389/frsfm.2023.1328195
dc.subject.halPhysique [physics]/Matière Condensée [cond-mat]/Science des matériaux [cond-mat.mtrl-sci]
dc.subject.halPhysique [physics]/Matière Condensée [cond-mat]/Matière Molle [cond-mat.soft]
dc.subject.halSciences de l'ingénieur [physics]/Génie des procédés
dc.subject.halSciences du Vivant [q-bio]/Ingénierie des aliments
dc.subject.halSciences du Vivant [q-bio]/Biochimie, Biologie Moléculaire/Biologie moléculaire
dc.subject.halChimie/Matériaux
dc.subject.halChimie/Polymères
bordeaux.journalFrontiers in Soft Matter
bordeaux.volume3
bordeaux.hal.laboratoriesBiologie du Fruit & Pathologie (BFP) - UMR 1332*
bordeaux.institutionUniversité de Bordeaux
bordeaux.institutionINRAE
bordeaux.peerReviewedoui
hal.identifierhal-04332097
hal.version1
hal.invitednon
hal.popularnon
hal.audienceInternationale
hal.origin.linkhttps://hal.archives-ouvertes.fr//hal-04332097v1
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