Impact of small molecule surfactant type and oil phase composition on Ostwald ripening in model food emulsions

IF 3.1 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Food Science and Biotechnology Pub Date : 2025-08-10 DOI:10.1007/s10068-025-01954-4

Jeong In Park, David Julian McClements, Seung Jun Choi

{"title":"Impact of small molecule surfactant type and oil phase composition on Ostwald ripening in model food emulsions","authors":"Jeong In Park, David Julian McClements, Seung Jun Choi","doi":"10.1007/s10068-025-01954-4","DOIUrl":null,"url":null,"abstract":"<div>Ostwald ripening destabilizes emulsified oils with significant water solubility, such as flavor oils, essential oils, and small triacylglycerols, by increasing oil droplet size over time. This study examined how small molecule surfactant types and oil phase composition affect Ostwald ripening rates in model oil-in-water emulsions. Emulsified n-decane was stabilized using two non-ionic surfactants with the different structures: polyoxyethylene (100) stearyl ether or poloxamer P407. The oil phase was varied by adding longer-chain alkanes (n-tetradecane, n-hexadecane, or n-octadecane) to the n-decane before homogenization. Although altering the oil phase composition did not change the oil–water interfacial tension, it significantly impacted initial droplet size and resistance to Ostwald ripening. Longer-chain alkanes reduced ripening rates due to a compositional ripening effect, with n-hexadecane being the most effective. Poloxamer-stabilized emulsions exhibited faster droplet growth than Brij-stabilized ones, due to differences in interfacial properties. These findings are crucial for inhibiting Ostwald ripening in various industrial emulsions.</div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 and Processing in Home and Industry","pages":"3067 - 3076"},"PeriodicalIF":3.1000,"publicationDate":"2025-08-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Science and Biotechnology","FirstCategoryId":"97","ListUrlMain":"https://link.springer.com/article/10.1007/s10068-025-01954-4","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}

引用次数: 0

Abstract

Ostwald ripening destabilizes emulsified oils with significant water solubility, such as flavor oils, essential oils, and small triacylglycerols, by increasing oil droplet size over time. This study examined how small molecule surfactant types and oil phase composition affect Ostwald ripening rates in model oil-in-water emulsions. Emulsified n-decane was stabilized using two non-ionic surfactants with the different structures: polyoxyethylene (100) stearyl ether or poloxamer P407. The oil phase was varied by adding longer-chain alkanes (n-tetradecane, n-hexadecane, or n-octadecane) to the n-decane before homogenization. Although altering the oil phase composition did not change the oil–water interfacial tension, it significantly impacted initial droplet size and resistance to Ostwald ripening. Longer-chain alkanes reduced ripening rates due to a compositional ripening effect, with n-hexadecane being the most effective. Poloxamer-stabilized emulsions exhibited faster droplet growth than Brij-stabilized ones, due to differences in interfacial properties. These findings are crucial for inhibiting Ostwald ripening in various industrial emulsions.

Abstract Image

查看原文本刊更多论文

小分子表面活性剂类型和油相组成对模拟食品乳剂奥斯特瓦尔德成熟的影响

随着时间的推移，奥斯特瓦尔德成熟通过增加油滴大小来破坏具有显著水溶性的乳化油的稳定性，例如香精油、精油和小的三酰基甘油。本研究考察了小分子表面活性剂类型和油相组成对水包油乳状液奥斯特瓦尔德成熟速率的影响。乳化正癸烷采用两种结构不同的非离子表面活性剂：聚氧乙烯（100）硬脂酰醚或泊洛沙姆P407进行稳定。通过在正癸烷中加入长链烷烃（正十四烷、正十六烷或正十八烷）来改变油相。虽然改变油相组成不会改变油水界面张力，但会显著影响初始液滴尺寸和对奥斯特瓦尔德成熟的抗性。长链烷烃由于组分成熟效应而降低了成熟速率，其中正十六烷是最有效的。由于界面性质的差异，poloxmer稳定的乳剂比brij稳定的乳剂具有更快的液滴生长。这些发现对于抑制各种工业乳剂中的奥斯特瓦尔德成熟至关重要。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Food Science and Biotechnology FOOD SCIENCE & TECHNOLOGY-

CiteScore

5.40

自引率

3.40%

发文量

174

审稿时长

2.3 months

期刊介绍： The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.