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Sophorolipid Butyl Ester: An Antimicrobial Stabilizer of Essential Oil-Based Emulsions and Interactions with Chitosan and γ‑Poly(glutamic acid)
journal contribution
posted on 2020-08-04, 21:05 authored by Xue Wang, Raymond J. Lin, Richard A. GrossThe life-threatening side effects
of synthetic food preservatives
have brought about an increased demand for safe and bio-based antimicrobials.
Sophorolipid (SL) esters, which are naturally derived and have the
potential to both stabilize oil/water (o/w) emulsions and provide
potent antimicrobial activity, are promising candidates. The interactions
of SL-butyl ester (SLBE) with different oil (oregano/olive oil) mixtures
and biopolymers [γ-poly(glutamic acid) (γ-PGA) and chitosan
(CH)] introduced in the aqueous phase was investigated. The mean emulsion
droplet size as a function of olive oil content in the oregano oil
phase (total oil phase of 5 wt %) with 0.5 wt % SLBE reaches a minimum
(810 nm) at 20% olive oil. SLBE stabilizes o/w emulsions over 30 days
with oil concentrations at least 10 times that of the surfactant.
For emulsions containing biopolymers, ζ-potential values across
γ-PGA concentrations (0–2 wt %) changed little (6.8–8.4
mV), indicating that anionic γ-PGA is not adsorbed onto the
SLBE-stabilized oil/buffer interface. At 0.5 wt % γ-PGA, the
emulsions separate into an oil-enriched upper phase and a lower transparent
γ-PGA-rich phase due to depletion flocculation. In contrast,
CH is a highly effective emulsion stabilizer with apparent favorable
interactions with SLBE. Incorporation of CH (0–2 wt %) in SLBE-stabilized
oregano/olive oil (4:1 w/w) emulsions leads to highly positive ζ-potential
values (40.7–52.3 mV), indicating that CH is adsorbed onto
the SLBE-stabilized oil/buffer interface. An increase in the CH concentration
from 0.1 to 2 wt % leads to a regular decrease in creaming and oil
separation due to enhanced electrostatic/steric repulsion that further
stabilize emulsions. These promising results will be used as a platform
for developing antimicrobial films/coatings for wound-healing and
food preservation.
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Keywords
γ- PGAdepletion flocculationfood preservativesEssential Oil-Based Emulsionsside effects30 daysSL-butyl esterSLBEemulsion stabilizerbio-based antimicrobialsoil separationoil concentrationsAntimicrobial Stabilizerwtemulsion droplet sizeantimicrobial activitySophorolipid Butyl Esteroil contentfood preservationγ- PGA-rich phase10 timesoil phaseCH concentrationoregano oil phase
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