Micellar and Interfacial Behavior of Mixed Systems Containing Glycoside-Based Surfactant and Cationic Didecyldimethylammonium Chloride

Preparation and characterization of vitamin E microcapsules stabilized by Zein with different polysaccharides

Vitamin E (VE) microencapsulation using a green surfactant emulsifier not only protects the active substance and is also environmentally friendly. In this study, we used alcohol ether glycoside as an emulsifier to prepare VE microcapsules using the biological macromolecule Zein and various polysaccharides. The resulting nano microcapsules exhibited a spherical structure, stable morphology, uniform size, and a >90% encapsulation efficiency. They also had good thermal stability and slow-release properties. Of these, xanthan gum/Zein-VE microcapsules were superior, with antioxidant properties up to 3.05-fold higher than untreated VE. We successfully developed VE nano microcapsules that meet eco-friendly and sustainable requirements, which may have applications in the food and pharmaceutical industries.

Synergism and properties of binary mixtures based on an arginine dodecyl ester surfactant

The properties of binary mixtures of new cationic amino acid surfactant arginine dihydrochloride dodecyl ester (ADDE) with alkyl poly glycosides (APGs) were studied systematically by evaluating surface tension, conductivity, dynamic...

Tuning the position of head groups by surfactant design in mixed micelles of cationic and carbohydrate surfactants

HYPOTHESIS

Emerging applications of carbohydrate/cationic surfactant mixtures require not only synergistic mixing, but also accessible sugar headgroups at the exterior of micelles. A previous study showed that the glucoside headgroups of octyl-β-d-glucopyranoside aggregate at the interior of mixed micelles with equimolar cetyltrimethylammonium bromide rather than mixing with trimethylammonium groups at the corona. The current study tests the hypothesis that structural characteristics of the surfactants (the relative lengths of the alkyl tails and the type of linker) can be tuned to shift the carbohydrate groups to micelle surfaces.

EXPERIMENTS

The structural arrangement of 30 mM equimolar mixed micelle solutions in D₂O is investigated using NMR. The dynamics in different regions are probed using ¹H spin-lattice (T₁) and spin-spin (T₂) relaxation measurements, and relative positioning by nuclear Overhauser effect spectroscopy (NOESY). Additional micellar properties are determined using solvatochromic fluorescent probes.

FINDINGS

Matching surfactant alkyl tail lengths is found ineffective at "pushing out" the carbohydrate headgroups due to a large mismatch in interactions between the headgroups and D₂O. However, inserting a novel polar triazole group between the carbohydrate head group and the hydrophobic tail (e.g. in n-octyl-β-d-xylopyranoside) using click chemistry is able to "pull out" the carbohydrate, thus giving accessible sugar moieties at the surface of mixed micelles.