The combination of surfactants and fatty alcohols leads to the formation of lamellar gel network (LGNs) which are widely used in cosmetic and pharmaceutical industries. Alkyl polyglucosides are known to stabilize oil-in-water emulsions and here, we report their use in combination with fatty alcohol for the stabilization of all-aqueous water-in-water (W/W) emulsions based on dextran-in-poly(ethylene glycol). Two different APGs were used: decyl glucoside and lauryl glucoside. We systematically studied the influence of the concentrations of APGs, and the molar ratio between the APGs and decanol as model fatty alcohol on the size and stability of the aqueous emulsion droplets with time. The self-assembled structure formed by decanol/APGs was characterized by using Small Angle X-ray Scattering and confocal microscopy, and shown to be lamellar in the bulk phase and probably also at the surface of dextran-rich droplets. We also demonstrated that the stabilization of W/W emulsions can be extended to other alkyl polyglucoside and to other fatty alcohols. In addition, we reported the production of a foam using such W/W emulsions as the continuous phase. Our results show that it is possible to stabilized W/W emulsions using LGNs based on different APGs and fatty alcohols, which will undoubtedly expand the use of W/W emulsions for various fields.
Authors
Carolina Dari, Yuchen Si, Jean-Paul Douliez, Jean-Francois Tahon, Thierry Benezech, Paul S. Clegg, Anne-Laure Fameau
- Bibliographic Reference
- Carolina Dari, Yuchen Si, Jean-Paul Douliez, Jean-Francois Tahon, Thierry Benezech, et al.. Mixture of fatty alcohols and alkyl polyglucosides stabilizing water-in-water emulsions. Frontiers in Soft Matter, 2023, Frontiers in Soft Matter, 3, ⟨10.3389/frsfm.2023.1328195⟩. ⟨hal-04332097⟩
- DOI
- https://doi.org/10.3389/frsfm.2023.1328195
- HAL Collection
- ['CNRS - Centre national de la recherche scientifique', 'Ecole Nationale Supérieure de Chimie de Lille', 'INRA - Institut national de la recherche agronomique', 'Université de Lille']
- HAL Identifier
- 4332097
- Institution
- ['Centrale Lille', 'Institut de Chimie - CNRS Chimie', 'Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement', 'University of Edinburgh', 'Université Bordeaux Segalen - Bordeaux 2', 'Institut National de la Recherche Agronomique', 'Université Sciences et Technologies - Bordeaux 1', 'Ecole Nationale Supérieure de Chimie de Lille']
- Laboratory
- ['Unité Matériaux et Transformations - UMR 8207', 'Biologie du fruit et pathologie']
- Published in
- France
Table of Contents
- Mixture of fatty alcohols and alkyl polyglucosides stabilizing water-in-water emulsions 0
- 1 Introduction 0
- 2 Materials and methods 0
- 2.1 Materials 0
- 2.2 Preparation of the stock solutions 0
- 2.3 Preparation of the stabilized W/W emulsions 0
- 2.4 Preparation of the foamulsion 0
- 2.5 Stability and partial phase diagram of the W/W emulsions 0
- 2.6 Structural characterization of W/W emulsions by small angle X-ray scattering (SAXS) 0
- 2.7 Determination of the critical micellar concentration (CMC) via surface tension 0
- 2.8 Evaluation of the W/W stability by centrifugation 0
- 2.9 Statistical analysis 0
- 3 Results and discussion 0
- 3.1 Phase diagram of the W/W emulsions 0
- 3.2 Long-term stability of W/W emulsions stabilized by LGNs 0
- 3.3 Structural characterization of W/W emulsions 0
- 3.4 Versatility of the W/W emulsion stabilized by mixture of fatty alcohols and APGs 0
- 4 Conclusion 0
- Data availability statement 0
- Author contributions 0
- Funding 0
- Acknowledgments 0
- Conflict of interest 0
- Publisher’s note 0
- Supplementary material 0
- References 0
