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Comparative study on interfacial and foaming properties of glycolipids in relation to the gas applied for foam generation

Hollenbach, Rebecca 1; Oeppling, Sophie 1; Delavault, André 1; Völp, Annika R. 2,3; Willenbacher, Norbert 2,3; Rudat, Jens 1; Ochsenreither, Katrin ORCID iD icon 1; Syldatk, Christoph 1
1 Karlsruher Institut für Technologie (KIT)
2 Institut für Angewandte Materialien – Werkstoff- und Grenzflächenmechanik (IAM-MMI), Karlsruher Institut für Technologie (KIT)
3 Institut für Mechanische Verfahrenstechnik und Mechanik (MVM), Karlsruher Institut für Technologie (KIT)

Abstract (englisch):

Glycolipids are biosurfactants with a wide range of structural diversity. They are biodegradable, based on renewables, ecocompatible and exhibit high surface activity. Still, studies comparing glycolipids and conventional surfactants in terms of interfacial properties and foaming performance are lacking. Here, we compared interfacial and foaming properties of microbial and enzymatically synthesized glycolipids to those of the widely-used, conventional surfactant sodium dodecyl sulfate (SDS). The enzymatically produced sorbose monodecanoate, as well as microbially produced di-rhamno-di-lipids exhibited high foam stabilizing properties, similar to those of SDS. However, sophorolipid and mono-rhamno-di-lipids did not produce metastable foams. An appropriate selection of head and tail groups depending on the application of interest is therefore necessary. Then, glycolipids can serve as an ecofriendly and efficient alternative to petroleum-based surfactants, even at substantially lower concentrations than e.g. SDS. Moreover, the influence of three foaming gases on the foaming properties of the glycolipids was evaluated. Slightly higher foam stability and lower coarsening rates were determined for sorbose monodecanoate when using nitrogen as the foaming gas instead of air. ... mehr


Verlagsausgabe §
DOI: 10.5445/IR/1000139266
Veröffentlicht am 22.10.2021
Originalveröffentlichung
DOI: 10.1039/D1RA06190A
Scopus
Zitationen: 8
Web of Science
Zitationen: 7
Dimensions
Zitationen: 8
Cover der Publikation
Zugehörige Institution(en) am KIT Institut für Bio- und Lebensmitteltechnik (BLT)
Publikationstyp Zeitschriftenaufsatz
Publikationsjahr 2021
Sprache Englisch
Identifikator ISSN: 2046-2069
KITopen-ID: 1000139266
Erschienen in RSC Advances
Verlag Royal Society of Chemistry (RSC)
Band 11
Heft 54
Seiten 34235–34244
Bemerkung zur Veröffentlichung Gefördert durch den KIT-Publikationsfonds
Vorab online veröffentlicht am 21.10.2021
Nachgewiesen in Dimensions
Web of Science
Scopus
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