Effect of solvent composition on the association behavior of pectin in methanol–water mixtures

Rheological properties of cellulosic thickeners in hydro-alcoholic media: The science behind the formulation of hand sanitizer gels

Cellulosic-based thickeners are commonly used in the preparation of hydro-alcoholic hand sanitisers. Yet, little is known about the behaviour of these polymeric dispersions in hydro-alcoholic mixtures. Here, we studied the dispersion ability and rheology of hydroxyethyl cellulose, hydroxypropyl cellulose, hydroxypropyl methylcellulose and sodium carboxymethyl cellulose in water-ethanol mixtures. Hydroxypropyl cellulose formed transparent dispersions across the entire range of ethanol concentrations, while a critical ethanol concentration (CEC), above which dispersions became turbid, was found for all the other polymers. At and below the CEC, all the rheological parameters followed a bell-like shape profile as a function of ethanol concentration. Moreover, the molecular weight and degree of substitution of the polymers influenced the rheological properties. The CEC and rheological behaviour of the dispersions were both dependent on the ethanol/polymer and water/polymer interactions. As hand disinfectants should contain 60-95% ethanol, polymers of higher CEC, such as hydroxypropyl cellulose and hydroxypropyl methylcellulose, are recommended.

Emulsifying properties of high methoxyl pectins in binary systems of water-ethanol

Pectin is widely distributed in plant cell wall, most of which have limited emulsifying properties. Ethanol could alter the solubility of pectin, and affect its emulsifying properties. No creaming and breaking of emulsion appeared in 21% (v/v) ethanol contained emulsion. This project investigated the influence of ethanol (0%-35%, v/v) on conformation and emulsifying properties of pectin. Results shown that ethanol could reduce the helix conformation and zeta potential of pectin chain, which leading to compact conformation and enhanced interaction among pectin molecules. Although emulsion droplet diameter increased with ethanol content, the most stable emulsion was found in 21% (v/v) ethanol. CLSM also indicated over-aggregated pectin have a poor adsorption capacity on the interface of O/W. All results manifested the emulsifying properties of pectin can be improved by 21% (v/v) ethanol. This study provides a new strategy to improve the emulsifying property of pectin by changing its conformation.

Effects of temperature and salt concentration on the structural and dynamical features in aqueous solutions of charged triblock copolymers

Effects of temperature and salt addition on the association behavior in aqueous solutions of a series of charged thermosensitive methoxypoly(ethylene glycol)-block-poly(N-isopropylacrylamide)-block-poly(4-styrenesulfonic acid sodium) triblock copolymers (MPEG(45)-b-P(NIPAAM)(n)-b-P(SSS)(22)) with different lengths of the PNIPAAM block (n=17, 48, and 66) have been studied with the aid of turbidity, small-angle X-ray scattering (SAXS), and dynamic light scattering (DLS). Increasing temperature and salinity as well as longer PNIPAAM blocks are all factors that promote the formation of association structures. The SAXS data show that, for the copolymers with n=48 and n=66, increasing temperature and salt concentration induce interchain associations and higher values of the aggregation number, whereas no aggregation was observed for the copolymer with the shortest PNIPAAM chain. However, DLS measurements reveal the presence of larger association clusters. The cloud point is found to decrease with raising salinity and longer PNIPAAM block. The general picture that emerges is the delicate interplay between repulsive electrostatic forces and hydrophobic interactions and that this balance can be tuned by changing the temperature, salinity, and the length of the PNIPAAM block.