Probing effect of maltodextrin on micellar properties of bile salts at varying temperatures: A physico-chemical approach

Abstract

Surfactant micelles have a profound advantage to be used as an effective vehicle for the transport phenomenon and subsequently drug delivery purposes. In this context, density (ρ), speed of sound (μ), surface tension and viscosity techniques are employed in order to evaluate the type of interactions and micellar behaviour of bile salts i.e. sodium cholate (NaC) (4 to 22 10−3·mol·kg−1) and sodium deoxycholate (NaDC) (1 to 10 10−3·mol·kg−1) in aqueous solutions of maltodextrin (0.5, 1.0, and 1.5% w/v) over wide temperature range 293.15 to 313.15 K with interval of 5 K. The volumetric parameters have been calculated in order to explain bile salt-saccharide interactions through co-sphere overlap model. The surface tension data has been prudently analyzed in terms of interfacial parameters which assist to procure competing pattern of various intermolecular interactions, modification in surface activity and micellar behaviour existing in ternary (saccharide + water + surfactant) system. The surface tension values of NaC are found to be greater than NaDC in all the studied solvent systems, which clearly reflect the greater hydrophobic nature of NaDC. The viscometric parameters corroborate well with the finding of other techniques with respect to interaction. In conclusion, the results give an indication to assess and develop surfactant immobilized maltodextrin for better biological action.