Comparative Study of the Emulsifying Properties of a Homologous Series of Long-Chain 6'- O-Acylmaltose Esters

Changes in Milk Protein Functionality at Low Temperatures and Rennet Concentrations

This study aimed to evaluate the influence of low-concentration rennet on the chemical, rheological characteristics, and protein fractions of skim milk (SM) at 4 ± 1 °C. Skimmed milk (SM) was divided into four lots of 500 mL, and diluted rennet (1:10,000) was added at different levels at 4 ± 1 °C. The treatments included control (no rennet), T1 (0.001 mL/rennet), T2 (0.01 mL rennet), and T3 (0.1 mL rennet) treatments, which were incubated for 24 h. The sampling was performed at 0, 1, 2, 6, 12, and 24 h, and the SM after incubation time was heated to 73 °C/16 s to denature the rennet enzyme. Skim milk samples (SMS) (control and rennet-added samples) were evaluated for proximate composition, capillary gel electrophoresis (CGE), hydrodynamic diameter, zeta potential, and rheology at 0, 1, 2, 6, 12, and 24 h. Foaming ability, foaming stability, water-holding capacity (WHC), oil emulsifying activity (OEA), and emulsion stability (ES) were performed at 0, 12, and 24 h of incubation time. There was a significant (p < 0.05) increase in non-proteins by 0.50% and in non-casein nitrogen by 0.81% as incubation progressed. The results showed that aggregation or curd was not formed during storage time. The CGE data indicated that increasing the rennet concentration had a significant (p < 0.05) effect on decreasing κ-CN, and breakdown increased at higher levels of rennet usage. There was a significant (p < 0.05) increase in the hydrodynamic diameter and a decrease in the zeta potential values in rennet-added samples at the end of the incubation time (24 h). The rheological results showed no changes in the storage modulus (G'), loss modulus (G″), or viscosity values. Increasing the rennet amount and storage time led to a significant (p < 0.05) decrease in the foaming ability and foaming stability and a significant (p < 0.05) increase in the oil emulsifying activity and emulsion stability of rennet-added SMS. This study concluded that milk protein functionality can be changed without aggregating or curd formation, and rennet milk can be processed.

Lipozyme 435-Mediated Synthesis of Xylose Oleate in Methyl Ethyl Ketone

In this paper, we have performed the Lipozyme 435-catalyzed synthesis of xylose oleate in methyl ethyl ketone (MEK) from xylose and oleic acid. The effects of substrates’ molar ratios, reaction temperature, reaction time on esterification rates, and Lipozyme 435 reuse were studied. Results showed that an excess of oleic acid (xylose: oleic acid molar ratio of 1:5) significantly favored the reaction, yielding 98% of xylose conversion and 31% oleic acid conversion after 24 h-reaction (mainly to xylose mono- and dioleate, as confirmed by mass spectrometry). The highest Lipozyme 435 activities occurred between 55 and 70 °C. The predicted Ping Pong Bi Bi kinetic model fitted very well to the experimental data and there was no evidence of inhibitions in the range assessed. The reaction product was purified and presented an emulsion capacity close to that of a commercial sugar ester detergent. Finally, the repeated use of Lipozyme 435 showed a reduction in the reaction yields (by 48 and 19% in the xylose and oleic acid conversions, respectively), after ten 12 h-cycles.

Controlling reaction selectivity for sugar fatty acid ester synthesis by using resins with different basicities

A strongly basic ion-exchange resin catalyst was reported to exhibit a high catalytic activity in transesterification to produce a bio-based surfactant, sugar ester under mild condition. However, the side-reactions to decompose the reactant and the product were found to occur. This study was aimed to improve the selectivity of sugar ester synthesis by newly focusing on the basicity of the resin. A weakly basic resin (Diaion WA20) with a lower mass transfer resistance suppressed the decompositions while maintaining synthesis rate. Controlling molar ratio of the reactants in the intraparticle reaction field also increased the reaction selectivity, 72.1% and product yield, 57.5%. Both values were drastically increased compared to the reported values with the strongly basic resin (selectivity 50.9%, yield 14.3%). This is the first knowledge to show a high catalytic activity of weakly basic resin. These results suggest that a more efficient continuous production process would be possible.

Sucrose fatty acid esters: synthesis, emulsifying capacities, biological activities and structure-property profiles

The notable physical and chemical properties of sucrose fatty acid esters have prompted their use in the chemical industry, especially as surfactants, since 1939. Recently, their now well-recognized value as nutraceuticals and as additives in cosmetics has significantly increased demand for ready access to them. As such a review of current methods for the preparation of sucrose fatty acid esters by both chemical and enzymatic means is warranted and is presented here together with an account of the historical development of these compounds as surfactants (emulsifiers). The somewhat belated recognition of the antimicrobial, anticancer and insecticidal activities of sucrose esters is also discussed along with a commentary on their structure-property profiles.

Direct and selective enzymatic synthesis of trehalose unsaturated fatty acid diesters and evaluation of foaming and emulsifying properties

Trehalose diesters are Gemini-type surfactants that might have better surface activity than conventional surfactants. A one-step method for the preparation of trehalose unsaturated fatty acid diesters has been successfully developed. The yield of trehalose diester of different unsaturated fatty acids was between 78 % and 88 % under optimal conditions: 25 mmol/L trehalose, 100 mmol/L unsaturated fatty acid, 60 g/L 3 Å molecular sieves and 20 g/L lipase at 150 rpm and 50 °C for 42 h in 15 mL of acetone. Additionally, trehalose diester was the sole product obtained with Novozym 435 in acetone. The chemical structures of 6,6'-di-O-oleoyltrehalose, 6,6'-di-O-linoleoyltrehalose, 6,6'-di-O-eicosenoyltrehalose and 6,6'-di-O-erucoyltrehalose were confirmed by FTIR, MS and NMR. Moreover, the hydrophile-lipophile balance (HLB) values, foaming properties and emulsifying properties of trehalose diesters were assessed, showing the potentials of these diesters as naturally derived surfactants for the food industry.

Atypical Reaction Media and Organized Systems for the Synthesis of Low-Substitution Sugar Esters

Sugar esters are non-ionic surfactants with amphiphilic properties of interest for the formulation of various products in the fields of detergents, foods, medicines, pharmaceuticals, agriculture, and cosmetics. The properties of sugar esters depend on their degree of substitution (we consider degrees of substitution between 1 and 3 here) which guides their use. Sugar esters are biodegradable and non-toxic, and the demand for these compounds is high and continuing to increase. Indeed, interest in these compounds stems from the natural origin of the raw materials, the synthetic processes involved and the performance of the final product. The choice of reaction medium is crucial, to facilitate contact between reactants and prevent hydrolysis of the products. In this review, we provide an overview of the processes and synthesis routes for sugar ester production, ionic liquids and deep eutectic solvent as non-usual media or with organized systems.

Water Solubility and Surface Property of Alkyl Di-/Tri-/Tetraoxyethyl β-d-Xylopyranosides

Alkyl di-/tri-/tetraoxyethyl β-d-xylopyranosides as derivatives of alkyl xylosides are a class of non-ionic sugar-based surfactants. They were stereoselectively synthesized by the Helferich method. Their properties including hydrophilic-lipophilic balance number, water solubility, surface property, foam property, emulsifying property, and thermotropic liquid crystal property were mainly investigated. The results showed that their water solubility decreased with increasing the alkyl chain length and increasing the number of the oligooxyethyl fragment. The critical micelle concentration had a monotonous decreasing trend with increasing the alkyl chain length. Nonyl di-/tri-/tetraoxyethyl β-d-xylopyranosides [-(OCH₂CH₂)_m-, where m = 2, 3, and 4] exhibited the most excellent foaming ability and foam stability. In the n-octane/water system, dodecyl tetraoxyethyl β-d-xylopyranosides and tetradecyl tetraoxyethyl β-d-xylopyranosides had the strongest emulsion ability. In addition, some alkyl di-/tri-/tetraoxyethyl β-d-xylopyranosides had thermotropic liquid crystal properties. Such sugar-based surfactants, alkyl di-/tri-/tetraoxyethyl β-d-xylopyranosides, will be expected to develop for a variety of practical application.

Effect of Variations in the Fatty Acid Residue of Lactose Monoesters on Their Emulsifying Properties and Biological Activities

Lactose fatty acid esters are high-value-added derivatives of lactose and represent a class of biodegradable, non-ionic, low-molecular-weight surfactants (emulsifiers) that have considerable potential in the food, cosmetic, and pharmaceutical industries. Certain lactose esters have also garnered attention for their biological activities. In this work, we detail syntheses of a homologous series of 6'- O-acyllactose esters of varying alkyl chain length (from 6 to 18 carbons) and report on their activities as surfactants as well as their antimicrobial and cytotoxic properties. The structure-property profiles established in this work revealed that while the medium-chain esters displayed excellent emulsifying properties and moderate antimicrobial activities, their longer chain congeners exhibited the highest cytotoxicities. As such, we have established that certain 6'- O-acyllactose esters are superior to their sucrose-derived and commercially exploited counterparts. These results will serve as a useful guide for the development of lactose esters as, inter alia, emulsifiers in the food industry.