The Emulsifying Properties of Hydrogenated Rosin Xylitol Ester as a Biomass Surfactant for Food: Effect of pH and Salts
Abstract
:1. Introduction
2. Results and Discussion
2.1. Preparation
2.1.1. Conversion Values
2.1.2. Hydrophilic–Lipophilic Balance (HLB) Value
2.1.3. ICP-AES
2.2. Characterization
2.2.1. FTIR
2.2.2. NMR
2.2.3. GPC
2.3. Emulsification Properties
2.3.1. Surface and Interfacial Tensions
2.3.2. Emulsifying Activity
2.3.3. Microstructures of Emulsions
2.3.4. Emulsion Rheology
3. Materials and Methods
3.1. Materials
3.2. Preparation and Purification of XEHR
3.2.1. Use High-Pressure CO2 as Catalyst
3.2.2. Use ZnO as Catalyst
3.2.3. Without Using Any Catalysts
3.3. Fundamental Properties of XEHR
3.3.1. Determination of Conversion Values
3.3.2. HLB Values
3.3.3. ICP-AES
3.4. Characterization of XEHR
3.4.1. Fourier Transform Infrared Spectroscopy
3.4.2. NMR
3.4.3. GPC
3.5. Emulsion Preparation
3.5.1. Surface and Interfacial Tensions
3.5.2. Emulsification Properties
3.5.3. Droplet Size Distribution and Zeta Potentials
3.5.4. Confocal Laser Scanning Microscopy
3.5.5. Rheological Behaviors
4. Conclusions
Supplementary Materials
Author Contributions
Funding
Conflicts of Interest
References
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Sample Availability: Samples of the compounds are available to qualified researchers from the authors. |
Samples | Conversion (%) |
---|---|
XEHR (without catalyst) | 63.65 ± 0.05 c |
XEHR (ZnO as catalyst) | 78.52 ± 0.06 b |
XEHR (high-pressure CO2 as catalyst) | 91.54 ± 0.03 a |
Samples | Cu (%) | Fe (%) | Ni (%) | Pb (%) | Zn (%) |
---|---|---|---|---|---|
Hydrogenated rosin | <0.0004 | <0.0004 | <0.0004 | <0.0004 | 0.0013 |
XEHR (ZnO as catalyst) | <0.0004 | <0.0004 | <0.0004 | <0.0004 | 0.20 |
XEHR (high-pressure CO2 as catalyst) | <0.0004 | <0.0004 | <0.0004 | <0.0004 | 0.0018 |
Retention Time (min) | Mn | Mw | Polydispersion Index |
---|---|---|---|
10.184 | 276 | 319 | 1.15367 |
9.618 | 772 | 844 | 1.09319 |
9.887 | 427 | 433 | 1.01454 |
10.178 | 266 | 271 | 1.01699 |
Samples | Emulsifying Activity Index (m2/g) | Emulsifying Stability Index (%) |
---|---|---|
Emulsion without XEHR | 4.60 ± 0.31 g | 70.0 ± 0.64 g |
pH = 6.86 | 7.94 ± 0.09 c | 84.69 ± 0.38 bc |
pH = 4 | 7.11 ± 0.11 f | 75.56 ± 1.57 ef |
pH = 10 | 7.92 ± 0.18 cd | 82.65 ± 1.28 cd |
10 mM NaCl | 7.33 ± 0.35 ef | 72.71 ± 0.70 f |
50 mM NaCl | 7.64 ± 0.39 de | 78.56 ± 1.75 de |
100 mM NaCl | 9.33 ± 0.20 a | 84.36 ± 0.29 bc |
100 mM KCl | 8.37 ± 0.33 bc | 89.26 ± 3.08 ab |
100 mM MgCl2 | 9.52 ± 0.13 a | 94.53 ± 1.53 a |
100 mM CaCl2 | 8.75 ± 0.13 b | 80.20 ± 1.12 cd |
Samples | Zeta Potentials (mV) | Samples | Zeta Potentials (mV) |
---|---|---|---|
Emulsion without XEHR | −16.41 ± 3.09 c | 100 mM NaCl | −37.58 ± 1.01 a |
pH = 6.86 | −35.72 ± 2.42 d | 100 mM KCl | −39.45 ± 5.36 d |
pH = 4 | 27.88 ± 1.41 b | 100 mM MgCl2 | −41.75 ± 4.72 d |
pH = 10 | −37.51 ± 5.29 d | 100 mM CaCl2 | −32.61 ± 3.26 ab |
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Qiu, H.; Chen, X.; Wei, X.; Liang, J.; Zhou, D.; Wang, L. The Emulsifying Properties of Hydrogenated Rosin Xylitol Ester as a Biomass Surfactant for Food: Effect of pH and Salts. Molecules 2020, 25, 302. https://doi.org/10.3390/molecules25020302
Qiu H, Chen X, Wei X, Liang J, Zhou D, Wang L. The Emulsifying Properties of Hydrogenated Rosin Xylitol Ester as a Biomass Surfactant for Food: Effect of pH and Salts. Molecules. 2020; 25(2):302. https://doi.org/10.3390/molecules25020302
Chicago/Turabian StyleQiu, Hong, Xiaopeng Chen, Xiaojie Wei, Jiezhen Liang, Dan Zhou, and Linlin Wang. 2020. "The Emulsifying Properties of Hydrogenated Rosin Xylitol Ester as a Biomass Surfactant for Food: Effect of pH and Salts" Molecules 25, no. 2: 302. https://doi.org/10.3390/molecules25020302