{"title":"Sucrose ester surfactants: Current understanding and emerging perspectives","authors":"Diana Cholakova, Slavka Tcholakova","doi":"10.1016/j.cocis.2024.101832","DOIUrl":null,"url":null,"abstract":"<div><p>Sucrose esters (SEs), derived from sucrose and fatty acids, are biodegradable and non-toxic surfactants increasingly favored as substitutes for petrochemically synthesized ones in food, cosmetics, and pharmaceuticals. SEs provide versatile hydrophilic–lipophilic properties, determined by the degree of sucrose esterification ranging from one to eight. The length of the fatty acid residues further influences the phase behavior of SEs, allowing creation of tailored formulations for specific applications. This review provides insights about our current understanding of the SEs phase behavior, their aggregation in aqueous and oily solutions, and its correlation with formulation outcomes. Furthermore, an overview of recent studies investigating SEs in various colloidal systems, including emulsions, foams, oleogels, and others, is provided. Novel concepts are discussed alongside future research directions, emphasizing the SEs potential as sustainable, functional ingredients.</p></div>","PeriodicalId":293,"journal":{"name":"Current Opinion in Colloid & Interface Science","volume":null,"pages":null},"PeriodicalIF":7.9000,"publicationDate":"2024-07-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Current Opinion in Colloid & Interface Science","FirstCategoryId":"92","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S1359029424000505","RegionNum":2,"RegionCategory":"化学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"CHEMISTRY, PHYSICAL","Score":null,"Total":0}
引用次数: 0
Abstract
Sucrose esters (SEs), derived from sucrose and fatty acids, are biodegradable and non-toxic surfactants increasingly favored as substitutes for petrochemically synthesized ones in food, cosmetics, and pharmaceuticals. SEs provide versatile hydrophilic–lipophilic properties, determined by the degree of sucrose esterification ranging from one to eight. The length of the fatty acid residues further influences the phase behavior of SEs, allowing creation of tailored formulations for specific applications. This review provides insights about our current understanding of the SEs phase behavior, their aggregation in aqueous and oily solutions, and its correlation with formulation outcomes. Furthermore, an overview of recent studies investigating SEs in various colloidal systems, including emulsions, foams, oleogels, and others, is provided. Novel concepts are discussed alongside future research directions, emphasizing the SEs potential as sustainable, functional ingredients.
蔗糖酯（SE）提取自蔗糖和脂肪酸，是一种可生物降解且无毒的表面活性剂，在食品、化妆品和药品中越来越多地被用作石化合成表面活性剂的替代品。SE 具有多种亲水亲油特性，由 1 到 8 级的蔗糖酯化程度决定。脂肪酸残基的长度会进一步影响 SE 的相行为，从而为特定应用创造出量身定制的配方。本综述将深入介绍我们目前对 SEs 相行为、其在水溶液和油溶液中的聚合及其与配方结果的相关性的理解。此外，还概述了最近对 SEs 在各种胶体系统（包括乳液、泡沫、油凝胶等）中的研究。在讨论新概念的同时，还讨论了未来的研究方向，强调了 SEs 作为可持续功能性成分的潜力。
期刊介绍：
Current Opinion in Colloid and Interface Science (COCIS) is an international journal that focuses on the molecular and nanoscopic aspects of colloidal systems and interfaces in various scientific and technological fields. These include materials science, biologically-relevant systems, energy and environmental technologies, and industrial applications.
Unlike primary journals, COCIS primarily serves as a guide for researchers, helping them navigate through the vast landscape of recently published literature. It critically analyzes the state of the art, identifies bottlenecks and unsolved issues, and proposes future developments.
Moreover, COCIS emphasizes certain areas and papers that are considered particularly interesting and significant by the Editors and Section Editors. Its goal is to provide valuable insights and updates to the research community in these specialized areas.
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