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Interactions of Cationic-Non-ionic
LAE/Tween 20 Mixed Micelles
and Anionic Pectin Polysaccharides
Louie Aldrin M. Intalan, III BS CH
Mentor: Dr. Ronaldo Fabicon
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Surfactants
Surfactants (Surface Active Agents) are
amphipathic molecules (have a
hydrophilic part and a hydrophobic
part).
2Image
from:F.Odeh.
Polymer-SurfactantInteraction
DepartmentofC
hemistry,Clarkson
University.16Feb2006.
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Surfactants aggregate in aqueous
solutions at a concentration beyond
a critical micelle concentration (cmc).
This micellization is entropy-driven.
3Image
from:F.Odeh.
Polymer-SurfactantInteraction
DepartmentofC
hemistry,Clarkson
University.16Feb2006.
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When polymers are introduced to aqueous
surfactant solution, they induce
micellization through different types ofinteractions.
4Image
from:F.Odeh.
Polymer-SurfactantInteraction
DepartmentofC
hemistry,Clarkson
University.16Feb2006.
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Polymer-Surfactant interactions
Electrostatic
Hydrophobic
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The combination of surfactants and
polymers can improve the desired
properties of the products.
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Applications of Polymer-Surfactant
Mixtures
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Formation and Stabilization of
Antimicrobial Delivery Systems Based on
Electrostatic Complexes of Cationic-Non-ionic Mixed Micelles and Anionic
Polysaccharides
D. ASKER, J. WEISS, AND D. J. MCCLEMENTS
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Lauric Arginate (LAE)
Cationic amino-acid-based surfactants
US-approved to be generallyrecognized as safe
Has high antimicrobial activity, can behydrolyzed in the body
8Soni, K. etal. Bactericidal activity of lauric arginate in milk and Queso Fresco cheese againstListeria monocytogenes cold growth, Journal of Dairy Sciences (2010).
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Pectin
Anionic biopolymer of D-galacturonides
As a gelling, thickening and stabilizing agent in
foods.
Tween 20
Non-ionic surfactant
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Will LAE/Tween 20/Pectin Interactions
improve its functional performance?
The hypothesis was that the addition
of Tween 20 would improve the
aggregation stability of the LAE, whilepectin would enable the formation of
anionic complexes.
They looked at the complexesTurbidity, Electrical Charge, Size.
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LAE Solution properties: The turbidityand average diameter of LAE micelles.
11D.Asker,J.Weiss,D.J.McClements.
"FormationandStabilizationofAntimicro
bialDeliverySystems
Based
onElectrostaticComplexesofCationic-Non-ionic
MixedMicellesandAni
onicPolysaccharides."
JournalofAgriculturalandFoodChemistry(2010):A-I.
Turbidity vs. pH Mean diameter vs. pH
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LAE/Tween 20 interactions: Steepdecrease in solution turbidity and mean
particle diameter was observed.
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Turbidity vs. pH Mean diameter vs. pH
D.Asker,J.Weiss,D.J.McClements.
"FormationandStabilizationofAntimicro
bialDeliverySystems
Based
onElectrostaticComple
xesofCationic-Non-ionic
MixedMicellesandAnionicPolysaccharides."
JournalofAgriculturalandFoodChemistry(2010):A-I.
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LAE/Tween 20/ Pectin interactions:Addition of pectin to mixed micelle
dispersions caused appreciable changesin solution turbidity.
13D.Asker,J.Weiss,D.J.McClements.
"FormationandStabilizationofAntimicro
bialDeliverySystems
Based
onElectrostaticComple
xesofCationic-Non-ionic
MixedMicellesandAnionicPolysaccharides."
JournalofAgriculturalandFoodChemistry(2010):A-I.
4 C/ 2 weeks
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LAE/Tween 20/ Pectin interactions: Electriccharge mapping shows that the charge became
less positive with the addition of pectin.
14D.Asker,J.Weiss,D.J.McClements.
"Formationand
StabilizationofAntimicrobialDeliverySystems
Base
donElectrostaticComplexesofCationic-Non-ionicMixedMicellesandAn
ionicPolysaccharides."
JournalofAgriculturalandFoo
dChemistry(2010):A-I.
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Schematic representation of the formation
of mixed micelles with pectin.
15D.Asker,J.Weiss,D.J.McClements.
"FormationandStabilizationofAntimicrobialDeliverySystems
Based
onElectrostaticComple
xesofCationic-Non-ionic
MixedMicellesandAnionicPolysaccharides."
JournalofAgriculturalandFoodChemistry(2010):A-I.
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Summary
Solution properties of LAE can be
appreciably altered by forming molecular
complex with non-ionic Tween 20
surfactant and anionic biopolymer pectin,with implications of extending the
applications of LAE in a variety of foods
and other products.
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References
D. Asker, J. Weiss, D.J. McClements. "Analysis of the Interactions of a Cationic Surfactant(Lauric Arginate) with an Anionic Biopolymer (Pectin): Isothermal TitrationCalorimetry, Light Scattering, and Microelectrophoresis." American Chemical Society(2008): 116-122.
D. Asker, J. Weiss, D.J. McClements. "Formation and Stabilization of Antimicrobial DeliverySystems Based on Electrostatic Complexes of Cationic-Non-ionic Mixed Micelles andAnionic Polysaccharides." Journal of Agricultural and Food Chemistry (2010): A-I.
M. Bonnaud, J. Weiss, D.J. McClements. "Interaction of a Food-Grade Cationic Surfactant
(Lauric Arginate) with Food-Grade Biopolymers (Pectin, Carrageenan, Xanthan,Alginate, Dextran, and Chitosan)." Journal of Agricultural and Food Chemistry (2010):9770-9777.
Soni, K. etal. Bactericidal activity of lauric arginate in milk and Queso Fresco cheeseagainst Listeria monocytogenes cold growth. Journal of Dairy Sciences (2010).
F. Odeh. Polymer-Surfactant Interaction Department of Chemistry, Clarkson University.16 Feb 2006.
Kurihara, K. Katsugari, Y. Matsoaka, I. Kashiwayanagi, M. Dorreich, K. Shoji, T. Receptor
mechanisms of bittern substances. Physiological Behavior (1994). 1125-1132.
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Acknowledgments
Dr. Ronaldo Fabicon
Ateneo Chemistry Department
Intalan FamilyFriends
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Interactions of Cationic-Non-ionic
LAE/Tween 20 Mixed Micelles
and Anionic Pectin Polysaccharides
Louie Aldrin M. Intalan, III BS CH
Mentor: Dr. Ronaldo Fabicon
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8/2/2019 Intalan Seminar
20/21
20
Synthesis of LAE:Mirenat-N (LAE) is exclusively synthesized by
LAMIRSA under a patent.
s
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LAE/Pectin only: Optical microscopy showedformation of compact spheriod aggregates at low
pectin concentrations, but fiber-like structures athigher amounts.
21D.As
ker,J.Weiss,D.J.McCle
ments.
"FormationandStabilizationofAntimicrobialDeliverySystems
ased
onElectrostaticComple
xesofCationic-Non-ionicMixedMicellesandAnionicPolysaccharides."
ourn
alofAgriculturalandFoodChemistry(2010):A-I.