intalan seminar

8/2/2019 Intalan Seminar

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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


2/21

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.


DepartmentofC

hemistry,Clarkson



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When polymers are introduced to aqueous

surfactant solution, they induce

micellization through different types ofinteractions.

4Image

from:F.Odeh.


DepartmentofC

hemistry,Clarkson



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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.

6

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.

12

Turbidity vs. pH Mean diameter vs. pH

D.Asker,J.Weiss,D.J.McClements.


bialDeliverySystems

Based

onElectrostaticComple

xesofCationic-Non-ionic

MixedMicellesandAnionicPolysaccharides."



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LAE/Tween 20/ Pectin interactions:Addition of pectin to mixed micelle

dispersions caused appreciable changesin solution turbidity.



bialDeliverySystems

Based





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.


"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.


"FormationandStabilizationofAntimicrobialDeliverySystems

Based






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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


19/21

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


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


xesofCationic-Non-ionicMixedMicellesandAnionicPolysaccharides."

ourn

alofAgriculturalandFoodChemistry(2010):A-I.

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