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Keywords = sorbitan tristearate

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14 pages, 1550 KB  
Article
The Properties of the Monolayers of Sorbitan Lipids as Informative Factors on the Hydrophilic–Lipophilic Balance Value of Their Mixtures, Proposed for Dermatological Applications
by Remigiusz Zapolski, Monika Gasztych, Beata Jastrząb-Miśkiewicz, Alina Jankowska-Konsur and Witold Musiał
Molecules 2025, 30(8), 1841; https://doi.org/10.3390/molecules30081841 - 19 Apr 2025
Cited by 1 | Viewed by 1452
Abstract
This study investigates the correlation between the hydrophilic–lipophilic balance (HLB) values and the π–A isotherm parameters of surfactant monolayers composed of sorbitan esters, specifically sorbitan monopalmitate, sorbitan tristearate, sorbitan monooleate, and sorbitan sesquioleate. The surfactant mixtures were prepared, and their π-A isotherms were [...] Read more.
This study investigates the correlation between the hydrophilic–lipophilic balance (HLB) values and the π–A isotherm parameters of surfactant monolayers composed of sorbitan esters, specifically sorbitan monopalmitate, sorbitan tristearate, sorbitan monooleate, and sorbitan sesquioleate. The surfactant mixtures were prepared, and their π-A isotherms were recorded. The HLB values calculated for each mixture were in the range 2.10–6.70. The HLB values were compared to compression parameters, including the ratios of the slopes and the ratios of the intercepts, which were between 0.19 and 4.00 and between 0.64 and 1.77, respectively, across the monolayer compression stages. The findings indicate a significant relationship between HLB values and isotherm parameters, particularly for systems with sorbitan monooleate and sorbitan sesquioleate. A value of determination coefficient of 0.95 was found for the linear equation representing the slope ratios as a function of HLB, whereas the intercept ratios, as a linear function of HLB, gave a lower value of 0.71. The results allow for the use of the π–A Langmuir isotherm to experimentally estimate the value of the HLB in mixtures of the sorbitol esters of fatty acids, whose value is an important parameter in the selection of optimized topical and transdermal formulations, highlighting the specific formulations that enhance active substance delivery while minimizing skin irritation potential. Full article
(This article belongs to the Special Issue Amphiphilic Molecules, Interfaces and Colloids: 2nd Edition)
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17 pages, 6868 KB  
Article
Oleogel-Based Nanoemulsions for Beverages: Effect of Self-Assembled Fibrillar Networks on Stability and Release Properties of Emulsions
by Sai Sateesh Sagiri and Elena Poverenov
Foods 2024, 13(5), 680; https://doi.org/10.3390/foods13050680 - 23 Feb 2024
Cited by 4 | Viewed by 3513
Abstract
Reducing the use of stabilizers is one of the main challenges in food emulsions, especially for beverages. This work aimed to produce oleogel-structured nanoemulsions (NEs) without additional surfactants. Lecithin-stearic acid (LSa) and lecithin-sorbitan tristearate (LSt) oleogels formed stable NEs under optimized sonication conditions. [...] Read more.
Reducing the use of stabilizers is one of the main challenges in food emulsions, especially for beverages. This work aimed to produce oleogel-structured nanoemulsions (NEs) without additional surfactants. Lecithin-stearic acid (LSa) and lecithin-sorbitan tristearate (LSt) oleogels formed stable NEs under optimized sonication conditions. Microscopy and rheometry revealed that the presence of self-assembled fibrous networks (SAFiNs) in both dispersed and continuous phases provided steric stabilization to NEs. Lecithin acted as crystal habit modifier of SAFiNs and facilitated their phase partitioning. Notably, the short fibers of LSt showed better emulsifying efficiency than the long fibers of LSa. Curcumin release studies under simulated gastrointestinal conditions demonstrated that SAFiNs affect the release capabilities of NEs. Polydispersity index, zeta potential and oil syneresis data showed that the emulsions are stable for six months. Moreover, NEs showed thermal stability upon curcumin release at 25 and 50 °C. These results suggest that the developed oleogel-based NEs are suitable for the delivery of bioactive agents for beverages and other food applications. Full article
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