X‐Shaped Sugar‐Derived Emulsifiers From 'Click Chemistry' ‐ A New Gemini Surfactant Type for Oil‐in‐Water Systems. Issue 23 (17th June 2020)

• Record Type: Journal Article
• Authors: Hussein Ali, Tammar; Syahila Duali Hussen, Rusnah; Heidelberg, Thorsten; Anua Bin Tajuddin, Hairul
• Is Part Of: ChemistrySelect. Volume 5:Issue 23(2020)
• Page Start: 6856
• Page End: 6860
• Publication Date: 2020-06-17
• Subjects: Click chemistry -- Double-headed surfactants -- Double hydrophobic chain; Needle crystal -- Oil-in-water emulsion -- Sugar-based non-ionic emulsifiers; Chemistry -- Periodicals; 540.5
• DOI: 10.1002/slct.202000929
• Languages: English
• ISSNs: 2365-6549

Abstract

Abstract: Three sugar‐based surfactants containing a double hydrophobic chain and two side‐by‐side arranged sugar head groups were synthesized by a click‐chemistry approach and investigated on assembly and surface active behavior. The surfactants exhibited higher packing parameters and lowered the surface tension more effectively than previously investigated Y‐shaped surfactants. However, although the surface tension was lower and found in the range of 32–36 mNm −1, the surfactants were less effective emulsifiers than the Y‐shaped surfactants, indicating that the shape of a surfactant is affecting its emulsifying abilities more than its ability to lower the surface tension. The surfactant exhibited good oil‐in‐water emulsion stabilities, requiring five days for the separation of an emulsion in the absence of a polymeric stabilizer. Surfactant 14 show a fine crystal needle is a formation in contact with water and 1‐undecanol, based on the texture the latter was identified as an inverted hexagonal phase. Abstract : Sugar‐based surfactants were synthesized by double click coupling, leading to Gemini surfactants that assembled in curved assemblies in hydrophobic medium. X‐shape surfactants lower the surface tension better than Y‐shape analogs and does not change the O/W emulsion stability.