Surface behavior of jojoba oil alone or in mixtures with soybean oil

Autores
Perillo, Maria Angelica; Maestri, Damian
Año de publicación
2005
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
In the present work, the behavior of jojoba oil (JO), soybean oil (SBO) and JO/SBO mixtures at the air–water interface was studied. Experiments were performed by applying the Langmuir balance method. Monomolecular layers were prepared on a water subphase, which were subjected to lateral compression in a rectangular trough, using a Wilhelmy plate as a surface pressure transducer. The results showed that JO form stable and reproducible monomolecular layers at the air–water interface. The surface pressure–area isotherms showed an extremely low collapse pressure (πc) of 2.3 mN/m, a mean molecular area of 210 Å2/molecule and a compressional modulus at πc of 23 mN/m, characteristic of liquid expanded monolayers. The compression–expansion cycle exhibited an unusual hysteresis, leading to π values higher in the expansion isotherm compared to those in the compression isotherm at the same mean molecular area. This behavior was interpreted as an increase in the hydration level of the polar groups during the lateral compression, which forced it to be immersed in the subphase. This excess hydration free energy, released to the environment during the compression process, was equivalent to ΔΔG = −94 J/molecule. SBO and JO formed non-ideal mixtures, stabilized by attractive interactions at all proportions. The values of surface tension calculated for the water/monolayer interface (γw/m = 60–70 mN/m for JO content between 0 and 100%) as well as the bending energy of this interface (700 kT units for micro-emulsion particles of 20 nm radii) were extremely high compared with those needed to obtain spontaneous emulsification (0.01 mN/m). This indicated that SBO/JO/water micro-emulsion require the addition of surfactants to become thermodynamically stable.
Fil: Perillo, Maria Angelica. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Investigaciones Biológicas y Tecnológicas. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas, Físicas y Naturales. Instituto de Investigaciones Biológicas y Tecnológicas; Argentina. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas, Físicas y Naturales. Departamento de Química. Cátedra de Biofísica Química; Argentina
Fil: Maestri, Damian. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; Argentina. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas, Físicas y Naturales. Departamento de Química. Cátedra de Química Organica; Argentina
Materia
Jojoba Wax
Soybean Oil
Monolecular Layers
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/29901
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/29901
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Surface behavior of jojoba oil alone or in mixtures with soybean oilPerillo, Maria AngelicaMaestri, DamianJojoba WaxSoybean OilMonolecular Layershttps://purl.org/becyt/ford/1.6https://purl.org/becyt/ford/1In the present work, the behavior of jojoba oil (JO), soybean oil (SBO) and JO/SBO mixtures at the air–water interface was studied. Experiments were performed by applying the Langmuir balance method. Monomolecular layers were prepared on a water subphase, which were subjected to lateral compression in a rectangular trough, using a Wilhelmy plate as a surface pressure transducer. The results showed that JO form stable and reproducible monomolecular layers at the air–water interface. The surface pressure–area isotherms showed an extremely low collapse pressure (πc) of 2.3 mN/m, a mean molecular area of 210 Å2/molecule and a compressional modulus at πc of 23 mN/m, characteristic of liquid expanded monolayers. The compression–expansion cycle exhibited an unusual hysteresis, leading to π values higher in the expansion isotherm compared to those in the compression isotherm at the same mean molecular area. This behavior was interpreted as an increase in the hydration level of the polar groups during the lateral compression, which forced it to be immersed in the subphase. This excess hydration free energy, released to the environment during the compression process, was equivalent to ΔΔG = −94 J/molecule. SBO and JO formed non-ideal mixtures, stabilized by attractive interactions at all proportions. The values of surface tension calculated for the water/monolayer interface (γw/m = 60–70 mN/m for JO content between 0 and 100%) as well as the bending energy of this interface (700 kT units for micro-emulsion particles of 20 nm radii) were extremely high compared with those needed to obtain spontaneous emulsification (0.01 mN/m). This indicated that SBO/JO/water micro-emulsion require the addition of surfactants to become thermodynamically stable.Fil: Perillo, Maria Angelica. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Investigaciones Biológicas y Tecnológicas. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas, Físicas y Naturales. Instituto de Investigaciones Biológicas y Tecnológicas; Argentina. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas, Físicas y Naturales. Departamento de Química. Cátedra de Biofísica Química; ArgentinaFil: Maestri, Damian. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; Argentina. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas, Físicas y Naturales. Departamento de Química. Cátedra de Química Organica; ArgentinaElsevier Science2005-04info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/29901Perillo, Maria Angelica; Maestri, Damian; Surface behavior of jojoba oil alone or in mixtures with soybean oil; Elsevier Science; Colloids and Surfaces A: Physicochemical and Engineering Aspects; 256; 2-3; 4-2005; 199-2050927-7757CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S092777570500004Xinfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.colsurfa.2004.12.050info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:52:01Zoai:ri.conicet.gov.ar:11336/29901instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 09:52:02.216CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Surface behavior of jojoba oil alone or in mixtures with soybean oil
title Surface behavior of jojoba oil alone or in mixtures with soybean oil
spellingShingle Surface behavior of jojoba oil alone or in mixtures with soybean oil
Perillo, Maria Angelica
Jojoba Wax
Soybean Oil
Monolecular Layers
title_short Surface behavior of jojoba oil alone or in mixtures with soybean oil
title_full Surface behavior of jojoba oil alone or in mixtures with soybean oil
title_fullStr Surface behavior of jojoba oil alone or in mixtures with soybean oil
title_full_unstemmed Surface behavior of jojoba oil alone or in mixtures with soybean oil
title_sort Surface behavior of jojoba oil alone or in mixtures with soybean oil
dc.creator.none.fl_str_mv Perillo, Maria Angelica
Maestri, Damian
author Perillo, Maria Angelica
author_facet Perillo, Maria Angelica
Maestri, Damian
author_role author
author2 Maestri, Damian
author2_role author
dc.subject.none.fl_str_mv Jojoba Wax
Soybean Oil
Monolecular Layers
topic Jojoba Wax
Soybean Oil
Monolecular Layers
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.6
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv In the present work, the behavior of jojoba oil (JO), soybean oil (SBO) and JO/SBO mixtures at the air–water interface was studied. Experiments were performed by applying the Langmuir balance method. Monomolecular layers were prepared on a water subphase, which were subjected to lateral compression in a rectangular trough, using a Wilhelmy plate as a surface pressure transducer. The results showed that JO form stable and reproducible monomolecular layers at the air–water interface. The surface pressure–area isotherms showed an extremely low collapse pressure (πc) of 2.3 mN/m, a mean molecular area of 210 Å2/molecule and a compressional modulus at πc of 23 mN/m, characteristic of liquid expanded monolayers. The compression–expansion cycle exhibited an unusual hysteresis, leading to π values higher in the expansion isotherm compared to those in the compression isotherm at the same mean molecular area. This behavior was interpreted as an increase in the hydration level of the polar groups during the lateral compression, which forced it to be immersed in the subphase. This excess hydration free energy, released to the environment during the compression process, was equivalent to ΔΔG = −94 J/molecule. SBO and JO formed non-ideal mixtures, stabilized by attractive interactions at all proportions. The values of surface tension calculated for the water/monolayer interface (γw/m = 60–70 mN/m for JO content between 0 and 100%) as well as the bending energy of this interface (700 kT units for micro-emulsion particles of 20 nm radii) were extremely high compared with those needed to obtain spontaneous emulsification (0.01 mN/m). This indicated that SBO/JO/water micro-emulsion require the addition of surfactants to become thermodynamically stable.
Fil: Perillo, Maria Angelica. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Investigaciones Biológicas y Tecnológicas. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas, Físicas y Naturales. Instituto de Investigaciones Biológicas y Tecnológicas; Argentina. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas, Físicas y Naturales. Departamento de Química. Cátedra de Biofísica Química; Argentina
Fil: Maestri, Damian. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; Argentina. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas, Físicas y Naturales. Departamento de Química. Cátedra de Química Organica; Argentina
description In the present work, the behavior of jojoba oil (JO), soybean oil (SBO) and JO/SBO mixtures at the air–water interface was studied. Experiments were performed by applying the Langmuir balance method. Monomolecular layers were prepared on a water subphase, which were subjected to lateral compression in a rectangular trough, using a Wilhelmy plate as a surface pressure transducer. The results showed that JO form stable and reproducible monomolecular layers at the air–water interface. The surface pressure–area isotherms showed an extremely low collapse pressure (πc) of 2.3 mN/m, a mean molecular area of 210 Å2/molecule and a compressional modulus at πc of 23 mN/m, characteristic of liquid expanded monolayers. The compression–expansion cycle exhibited an unusual hysteresis, leading to π values higher in the expansion isotherm compared to those in the compression isotherm at the same mean molecular area. This behavior was interpreted as an increase in the hydration level of the polar groups during the lateral compression, which forced it to be immersed in the subphase. This excess hydration free energy, released to the environment during the compression process, was equivalent to ΔΔG = −94 J/molecule. SBO and JO formed non-ideal mixtures, stabilized by attractive interactions at all proportions. The values of surface tension calculated for the water/monolayer interface (γw/m = 60–70 mN/m for JO content between 0 and 100%) as well as the bending energy of this interface (700 kT units for micro-emulsion particles of 20 nm radii) were extremely high compared with those needed to obtain spontaneous emulsification (0.01 mN/m). This indicated that SBO/JO/water micro-emulsion require the addition of surfactants to become thermodynamically stable.
publishDate 2005
dc.date.none.fl_str_mv 2005-04
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/29901
Perillo, Maria Angelica; Maestri, Damian; Surface behavior of jojoba oil alone or in mixtures with soybean oil; Elsevier Science; Colloids and Surfaces A: Physicochemical and Engineering Aspects; 256; 2-3; 4-2005; 199-205
0927-7757
CONICET Digital
CONICET
url http://hdl.handle.net/11336/29901
identifier_str_mv Perillo, Maria Angelica; Maestri, Damian; Surface behavior of jojoba oil alone or in mixtures with soybean oil; Elsevier Science; Colloids and Surfaces A: Physicochemical and Engineering Aspects; 256; 2-3; 4-2005; 199-205
0927-7757
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S092777570500004X
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.colsurfa.2004.12.050
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier Science
publisher.none.fl_str_mv Elsevier Science
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.13397

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