Article

Solubilization of Selected Free Fatty Acids in Palm Oil by Biodegradable Ethoxylated Surfactants

Department of Chemical and Biomolecular Engineering, National University of Singapore, 10 Kent Ridge Crescent, 119260, Singapore.
Journal of Agricultural and Food Chemistry (Impact Factor: 3.11). 07/2005; 53(11):4476-83. DOI: 10.1021/jf047888l
Source: PubMed

ABSTRACT The solubilization of three major components, viz., palmitic, oleic, and linoleic acids, in palm oil by ethoxylated surfactants was investigated. The results were analyzed in terms of the molecular properties of surfactants and free fatty acids (FFAs). It was found that the solubilities of these FFAs in various micellar solutions depend not only on their octanol-water partition coefficients (Kow), but also on their physicochemical properties. The study on the solubilization kinetics was conducted by choosing palmitic acid as a model solubilizate and Tergitol 15-S-7 as the model surfactant. A first-order film diffusion model, which accounts for the direct uptake of organic molecules at a solid surface into surfactant micelles, was adopted to analyze the effect of surfactant on dissolution of palmitic acid. It was observed that the presence of surfactant reduced the mass-transfer coefficient. Instead, the overall mass-transfer rate was enhanced because of the much higher driving force from the increased solubilization capacity.

Download full-text

Full-text

Available from: Jing liang Li, Aug 31, 2015
0 Followers
 · 
169 Views
  • Source
    • "After carrying out the CPE, microbial cells predominantly accumulate in the aqueous phase [15] [16] [17]. Hydrophobic molecules like oleic acid, polycyclic hydrocarbons and other fatty acids were rapidly solubilized in micelles formed by nonionic surfactants [18] [19] [20]. So far, the nonionic surfactants Triton X-114 and Tergitol 15-s-7 were used for these processes. "
    [Show abstract] [Hide abstract]
    ABSTRACT: In this work micelle-mediated extraction was investigated in order to develop an alternative process for the in situ extraction of hydrophobic substances from microalgae cultures. The main requirements for an in situ extraction process such as biocompatibility, phase separation behavior and partitioning of the hydrophobic target substance between micellar- and aqueous phases were studied for a number of surfactants. The cloud point temperatures (CPT) as well as the biocompatibility of seven nonionic surfactants with the microalgae Scenedesmusobliquus were determined as a function of time. For the most biocompatible surfactant, Triton X-114 with a biocompatibility of 98%, the kinetics of phase separation in the temperature range between 30 and 40 °C have been investigated. The fastest phase separation (12 min) took place at a Triton X-114 concentration of 3 wt% at 40 °C, in contrast to the slowest (55 min) at a Triton X-114 concentration of 5 wt% at 30 °C. The partitioning of representative hydrophobic substances between the both phases was predicted using the model COSMO-RS, the results were compared to experimental data with satisfying accordance (LogPcalc. palmitic acid: 0.82; LogPexp. palmitic acid: 0.75). Based on these results the extraction of valuable compounds from the microalgae S.obliquus was realized on a pilot plant and compared to the lab scale experiments.
    Separation and Purification Technology 10/2014; 135:127–134. DOI:10.1016/j.seppur.2014.07.057 · 3.07 Impact Factor
  • Source
    • "Indeed , FFAs are surface - active ( Waraho and others 2009 ) , form micelles or mixed micelles with surfactants ( Lim and others 2005 ) or , when mixed with a nonpolar oil , preferentially locate at the oil droplet surface ( Okuda and others 2005 ) . When the pH is greater than their pK a , FFAs are negatively charged , which impacts the surface charge of micelles or oil droplets , and consequently , the electrostatic interactions with ionic species present in the aqueous phase . "
    [Show abstract] [Hide abstract]
    ABSTRACT: More polyunsaturated fats in processed foods and fewer additives are a huge demand of public health agencies and consumers. Consequently, although foods have an enhanced tendency to oxidize, the usage of antioxidants, especially synthetic antioxidants, is restrained. An alternate solution is to better control the localization of reactants inside the food matrix to limit oxidation. This review establishes the state-of-the-art on lipid oxidation in oil-in-water (O/W) emulsions, with an emphasis on the role of the interfacial region, a critical area in the system in that respect. We first provide a summary on the essential basic knowledge regarding (i) the structure of O/W emulsions and interfaces and (ii) the general mechanisms of lipid oxidation. Then, we discuss the factors involved in the development of lipid oxidation in O/W emulsions with a special focus on the role played by the interfacial region. The multiple effects that can be attributed to emulsifiers according to their chemical structure and their location, and the interrelationships between the parameters that define the physicochemistry and structure of emulsions are highlighted. This work sheds new light on the interpretation of reported results that are sometimes ambiguous or contradictory.
    Comprehensive Reviews in Food Science and Food Safety 09/2014; 13(5). DOI:10.1111/1541-4337.12097 · 3.54 Impact Factor
  • Source
    [Show abstract] [Hide abstract]
    ABSTRACT: The association behaviour of Brij 58-H 2 O and Tween 80-H 2 O with a third component consisting of Brij 30 was investigated. The results were presented in the form of ternary phase equilibriums of H 2 O -Brij 30 -Brij 58 system and H 2 O -Brij 30 -Tween 80 systems. The liquid crystalline phase is determined by visual observation of the birefringence under the crossed polarized light. The results showed that the solubilisation for the mixture of Brij 30-Brij 58 and Brij 30-Tween 80 were favourable. The associated formation of self-assembled structures like micelles and lyotropic liquid crystalline were observed. The result showed that the presence of Brij 58 promotes formation of lamellar liquid crystal compared to the Tween 80 counterpart.
Show more