Surface Properties and Liquid Crystal Properties of Alkyltetra(oxyethyl) β-d-Glucopyranoside

Surface Properties of Alkyldi(oxyethylene) β-D-Maltoside

A series of nonionic disaccharide-based surfactants alkyldi(oxyethylene) β-d-maltosides (4a-4h, n = 6-16) were synthesized, and their physicochemical properties were further investigated. Six β-D-maltosides (4c-4h, n = 8-16) exhibited a fan-shaped texture feature, whereas hexyldi(oxyethylene) β-D-maltoside (4a) had the strongest hygroscopicity. Owing to the incorporation of the hydrophilic dioxyethyl spacer (-(OCH₂CH₂)₂-), the related water solubility improved significantly. Tetradecyldi(oxyethylene) β-D-maltoside (4g) had good water solubility, whereas hexadecyldi(oxyethylene) β-D-maltoside (4h) had weak water solubility. Meanwhile, the surface tension of β-D-maltosides (4a-4g, n = 6-14) had a decreasing tendency with increasing the alkyl chain length, whereas 4g had the best surface activity. Furthermore, decyldi(oxyethylene) β-D-maltoside (4e) had the best foaming ability and foam stability. Dodecyldi(oxyethylene) β-D-maltoside (4f) had the best emulsifying property in the rapeseed oil/water system. In contrast, both ammonium dodecyl sulfate (NH₄DS)/4f and cetyltrimethylammonium chloride (CTAC)/4f binary surfactant systems showed a synergistic effect in surface activity because the C_CMC/CMC^id_mix was <1. NaCl impacted the surface activity of the aqueous 4f solution through salt-surfactant synergistic effects. The results showed that such surfactants should have potential applications in the related field in the future.

Cubosomes and Hexosomes as Novel Nanocarriers for Bioactive Compounds

Cubosomes and hexosomes are nanostructured liquid crystalline particles, known as biocompatible nanocarriers for drug delivery. In recent years, there has been good interest in using cubosomes and hexosomes for the delivery of bioactive compounds in functional foods. These systems feature thermodynamic stability, encapsulate both hydrophobic and hydrophilic substances, and have a high tolerance to environmental stresses and potential for controlled release. This review outlines the recent advances in cubosomes and hexosomes in the food industry, focusing on their structure, composition, formation mechanisms, and factors influencing phase transformation between cubosomes and hexosomes. The potential applications especially for the bioactive delivery are presented. The integration of cubosomes and hexosomes with other emerging encapsulation technologies such as surface coating, gelation, and incorporation of polymers are also discussed.