Maltodextrin Solution Research Articles

Test-Retest Reliability of Running Economy and Metabolic and Cardiorespiratory Parameters During a Multistage Incremental Treadmill Test in Male Middle- and Long-Distance Runners.

This study investigated the test-retest reliability of running economy (RE) and metabolic and cardiorespiratory parameters related to endurance running performance using a multistage incremental treadmill test. On two occasions separated by 21-28days, 12 male middle- and long-distance runners ran at 10, 11, 12, 13, and 14km/hr for 8min each stage, immediately followed by a ramp test to volitional exhaustion. Carbohydrate (10% maltodextrin solution) was consumed before and during the test to provide ∼1g/min of exercise. RE, minute ventilation (V˙E), oxygen consumption (V˙O2), carbon dioxide production (V˙CO2), respiratory exchange ratio(RER), heart rate(HR), ratings of perceived exertion(RPE), and blood glucose and lactate concentrations were recorded for each stage and at volitional exhaustion. Time-to-exhaustion (TTE) and peak oxygen consumption (V˙O2peak) during the ramp test were also recorded. Absolute reliability, calculated as the coefficient of variation (CV) between repeated measures, ranged from 2.3% to 3.1% for RE, whereas relative reliability, calculated as the intraclass correlation coefficient(ICC), ranged from .42 to .79. V˙E, V˙O2, V˙O2peak, V˙CO2, RER, and HR had a CV of 1.1%-4.3% across all stages. TTE and RPE had a CV of 7.2% and 2.3%-10.8%, respectively, while glucose and lactate had a CV of 4.0%-17.8%. All otherparameters, except for blood glucose, were demonstrated to have good-to-excellent relative reliability assessed by ICC. Measures of RE, V˙O2peak, and TTE were reliable during this two-phase multistage incremental treadmill test in a cohort of trained and highly trained male middle- and long-distance runners.

Numerical and experimental investigation of solute transports through different types of dialyzer membrane

The flow and mass transport through different membrane types from different hemodialyzers are investigated in a co-current direction to emphasize the effect of solute diffusion through the dialyzer membranes. The numerical model consists of the blood flowing in a hollow fiber surrounded by a dialysate flow, where the mass transport and fluid flow were simultaneously calculated. The high flux dialyzers considered in the present study are FINEFLUX FIX-210S eco, ELISIO-210HR, and PEPA FDY-21B, which differ mainly in characteristics of the membrane structure and surface. Urea and maltodextrin solutions are used as model solutes to consider the effect of molecular size difference. The numerically predicted outlet concentrations closely align with experimental values, where the variation between predicted and measured values remain below 10% across all dialyzer types for urea solutions, and specifically below 8% for maltodextrin solution. Among the various dialyzers tested, FINEFLUX membrane could provide the highest maltodextrin clearance (83.09 ml/min) and overall mass transfer area coefficient (KoA) (119.56 ml/min) potentially due to its fast-diffusion characteristic. In this co-current flow study, the results suggest that urea transport is primarily influenced by flow control with minimal impact from boundary layers, while maltodextrin transport is predominantly governed by diffusion control.

Mice Condition Cephalic-Phase Insulin Release to Flavors Associated with Postoral Actions of Concentrated Glucose.

Rats can condition cephalic-phase insulin responses (CPIRs) to specific sounds or times of the day that predict food availability. The present study asked whether mice can condition a CPIR to the flavor of sapid solutions that produce postoral glucose stimulation. To this end, we subjected C57BL/6 mice to one of six experimental protocols. We varied both the duration of the five training sessions (i.e., 23 h or 1 h) and the nature of the training solution. In Experiment 1, consumption of a 0.61% saccharin solution was paired with IG co-infusion of a 16% glucose solution. In Experiments 2-6, the mice consumed a training solution containing a mixture of 0.61% saccharin + 16% glucose, 32% sucrose, 32% maltodextrin, flavored 32% maltodextrin, or 16% maltodextrin. We subsequently asked whether consumption of any of these fluids conditioned a CPIR to a test solution that produced a similar flavor, but which did not elicit a CPIR in naïve mice. The mice did condition a CPIR, but only to the solutions containing 32% maltodextrin. We attribute this conditioning to postoral actions of the concentrated maltodextrin solutions.

Pullulanase pretreatment of highly concentrated maltodextrin solution improves maltose yield during β-amylase-catalyzed saccharification

Increasing the substrate concentration can effectively reduce energy consumption and result in more economic benefits in the industrial production of maltose, but this process remarkably increases the viscosity, which has a negative effect on saccharification. To improve saccharification efficiency, pullulanase is usually employed. In the conventional process of maltose production, pullulanase is added at the same time with β-amylase or later, but this process seems inefficient when the substrate concentration is high. Herein, a novel method was introduced to enhance the maltose yield under high substrate concentration. The results indicated that the pullulanase pretreatment of highly concentrated maltodextrin solution for 2 h greatly affects the final conversion rate of β-amylase-catalyzed saccharification. The maltose yield reached 80.95 %, which is 11.8 % above the control value. Further examination confirmed that pullulanase pretreatment decreased the number of branch points of maltodextrin and resulted in a high content of oligosaccharides. These linear chains were suitable for β-amylase-catalyzed saccharification to produce maltose. This research offers a new effective and green strategy for starch sugar production.

The impact of 48 h high carbohydrate diets with high and low FODMAP content on gastrointestinal status and symptoms in response to endurance exercise, and subsequent endurance performance.

This study investigated the effects of a high carbohydrate diet, with varied fermentable oligo-, di-, and mono-saccharide and polyol (FODMAP) content, before endurance exercise on gastrointestinal integrity, motility, and symptoms; and subsequent exercise performance. Twelve endurance athletes were provided with a 48 h high carbohydrate (mean±SD: 12.1±1.8 g kg day-1) diet on two separate occasions, composed of high (54.8±10.5 g day-1) and low FODMAP (3.0±0.2 g day-1) content. Thereafter, participants completed a 2 h steady-state running exercise at 60% of (22.9±1.2 °C, 46.4±7.9% RH), followed by a 1 h distance performance test. Pre-exercise and every 20 min during steady-state exercise, 100 mL maltodextrin (10%w/v) solution was consumed. A 150 mL lactulose (20 g) solution was consumed 30 min into the distance performance test to determine orocecal transit time (OCTT) during exercise. Blood was collected pre- and post exercise to determine gastrointestinal integrity biomarkers (i.e., I-FABP, sCD14, and CRP). Breath hydrogen (H2) and gastrointestinal symptoms (GIS) were determined pre-exercise, every 15 min, during and throughout recovery. No differences in gastrointestinal integrity biomarkers, OCTT, or distance completed were observed between trials. Pre-exercise total-GIS (1.3±2.9vs. 4.3±4.4), gut discomfort (9.9±8.1vs. 15.8±9.0), and upper-GIS (2.8±2.6vs. 5.7±4.8) during exercise were less severe on high carbohydrate low FODMAP (HC-LFOD) versus high carbohydrate high FODMAP (HC-HFOD) (p<0.05). Gut discomfort (3.4±4.4vs. 0.2±0.6) and total-GIS (4.9±6.8vs. 0.2±0.6) were higher during recovery on HC-LFOD versus HC-HFOD (p<0.05). The FODMAP content of a 48 h high carbohydrate diet does not impact gastrointestinal integrity or motility in response to endurance exercise. However, a high FODMAP content exacerbates GIS before and during exercise, but this does not impact performance outcomes.

ХАРАКТЕРИСТИКА И ВЛИЯНИЕ МИКРОКАПСУЛЯЦИИ НА СТАБИЛЬНОСТЬ БИОПЕПТИДА В МОДЕЛИ IN VITRO

One of the ways to prevent the development of oxidative stress is the oral use of bioactive peptides. To ensure the targeted release of biologically active substances in the body, they are microcapsulated. The aim of the research is to characterize, predict, evaluate the antioxidant properties of a biopeptide and study the effect of microcapsulation on its stability in a model of the gastrointestinal tract. The molecular mass distribution of the peptide was evaluated by mass spectrometric method. Identification and characterization of the peptide was carried out using Protein NCBI and ARD databases. The antioxidant activity of the peptide was determined by DPPH, ABTS and FRAP methods. The microencapsulation of the peptide was carried out in a pseudo-boiling layer of 10 % maltodextrin solution. As a result of research, a peptide was isolated from trypsin hydrolysate of cow colostrum, its molecular weight, amino acid sequence, charge, hydrophobicity, isoelectric point, two- and three-dimensional structure were determined. Based on the obtained physicochemical characteristics of the peptide, a hypothesis about its antioxidant properties has been proposed, which has been confirmed in in vitro studies. It is proved that the microcapsulation of the peptide into a protective layer of maltodextrin ensures its stability in the model of the oral cavity and stomach and targeted release in the intestine in vitro.

Functional properties and optimization of dietary fiber concentrate from sago hampas using response surface methodology

Sago hampas, whose major components are fiber and starch, is an underutilized by-product generated from starch extraction of sago stems. In order to increase its added value and applications, sago hampas could be developed into dietary fiber concentrate. This research purposed to obtain the optimum condition of enzymatic hydrolysis process of sago hampas to isolate the dietary fiber components. A central composite design of response surface methodology (RSM) was used to optimize processing variables, namely, sago hampas slurry concentration (0.1–0.2 kg/kg), reaction time (45–135 min), and enzyme concentration in the substrate (10–35 mL/kg). Enzymatic hydrolysis using α-amylase at 108 °C was employed to remove starch components (becoming maltodextrin), escalate dietary fiber content, and modify the crystallinity of fiber. The goals of optimization were to maximize total dietary fiber (TDF), water-holding capacity (WHC), and oil-holding capacity (OHC) of the dietary fiber concentrate and to maximize dextrose equivalent (DE) of the maltodextrin solution obtained. The optimum process condition was found when the variables sago hampas slurry concentration, reaction time, and enzyme concentration were 0.14 kg/kg, 121 min, and 25 mL/kg, respectively. The optimal condition was verified by laboratory experiment resulting in TDF, WHC, OHC, and DE of 92.98 %, 26.34 g of water per g of sample, 5.64 g of oil per g of sample, and 10.37 %, respectively. TDF increased while the starch decreased significantly following conversion to dietary fiber. It is associated with the improvement in the functional properties of dietary fiber. The OHC, cation exchange capacity, emulsifying activity, swelling capacity, and solubility all exhibited significant increases. The morphological structure of the dietary fiber concentrate revealed a fiber matrix degradation with a high level of fiber porosity while the crystallinity was decreased from 61 % to 42 %. The properties of dietary fiber concentrate indicate appropriate parameters for food industry applications.

Spray system characterization for evaluating particle size enlargement in fluidized bed agglomeration

Droplet size is a crucial success factor for increased particle size in the agglomeration process. Thus, this work aimed to analyze the physicochemical properties of maltodextrin solutions used as the binder, their influence on the size of the formed droplets, and their relationship to particle growth. The primary CMC particles had an average size of 295.5 ± 10.0 µm, and at the end of the process, the agglomerates reached chord lengths ranging from 336.5 ± 10.6 µm to 378.3 ± 8.6 µm. Three maltodextrin solutions (5.0%, 20.0%, and 35.0% w/w) were characterized for that in terms of physicochemical properties and droplet size, and following that, the binder concentrations, binder flow rate, and atomizing air pressure were evaluated. The binder liquid concentration is the most outstanding parameter for the agglomeration process regarding particle growth under experimental conditions.

Improved physical and structural properties of high-protein powders by fluidized-bed agglomeration.

High-protein powders (milk protein isolate (MPI) and soybean protein isolate (SPI)) were treated with maltodextrin solution (10% or 20%) or water as a binder and then subjected to fluidized-bed agglomeration. The MPI agglomerates were compared with the SPI agglomerates as a function of maltodextrin (MD) concentration. The particle size, wettability, and porosity values of SPI agglomerates were much higher than those of the raw powder when compared to the MPI agglomerates. The agglomerated protein powders with MD binder showed significantly higher solubility values than the raw powders. These tendencies were discernible in the morphological examination via SEM analysis. The dynamic modulus values of SPI agglomerates decreased with an increase in MD concentration from 10 to 20% whereas those of MPI agglomerates increased. These findings indicate that the physical, structural, and rheological properties of agglomerated high-protein powders are greatly influenced by the type of protein and the addition of MD binder.

Effect of formation of the maltodextrin/gelatin emulsion on gel properties of gelatin

This work investigated the influence of formation of the maltodextrin/gelatin emulsion on gel properties of gelatin. When the maltodextrin/gelatin emulsion was formed, adding maltodextrin increased the gelling temperature (Tg) but decreased the hardness of the gelatin gel. However, adding sucrose increased both the Tg and hardness, since no emulsion was formed. Thus, this work further investigated effects of the initial volume ratio of the gelatin and maltodextrin solutions (VGE/VMD), the dextrose equivalent (DE) of maltodextrin and the biopolymer concentrations on microstructure and properties of the emulsion gel. When the VGE/VMD was 3:7, 5:5, and 7:3, the Tg was 21.6, 24.6, and 23.8 °C, respectively, while the hardness was 365.2, 570.1, and 708.7 g, respectively. The droplet size decreased, as the VGE/VMD increased. These results suggested that smaller droplets induced a stronger emulsion gel. Similarly, maltodextrin of higher DE induced smaller droplets, lower Tg and larger hardness. Moreover, the gelatin concentration was positively correlated with the Tg and hardness but had no linear correlation with the droplet size, which suggested that more gelatin improved the gelling ability, and the emulsion gel strength depended on the gelling ability rather than the microstructure. Similarly, more maltodextrin induced higher Tg and hardness but bigger droplets.

Effect of nanobubbles on powder morphology in the spray drying process

This study investigated the influence of gas-injected nanobubbles on the morphology of particles during spray drying under various experimental conditions. The nanoparticle tracking system was used to measure the generation, size, and concentration of nanobubbles. Experiments were conducted at different temperatures (160°C-260°C) and feed rates (0.2-0.26 g/s) to examine the effect of nanobubbles on spray drying and present diverse results. The deionized (DI) water with generated nanobubbles had a particle concentration of 1.8 × 108 particles/mL and a mean particle size of 242.6 nm, which was ∼3.31 × 107 particles/mL higher untreated DI water. The maltodextrin solution containing nanobubbles also showed a significant increase in particle generation, with a concentration of 1.62 × 109 particles/mL. The viscosity of the maltodextrin solution containing nanobubbles decreased by ∼18%, from 9.3 mPa·s to 7.5 mPa·s. Overall, the size of the generated particles was similar regardless of nanobubble treatment, but there was a tendency for particle size to increase under specific temperature (260°C) and feed flow rate (0.32 g/s) conditions. Furthermore, it was observed that the Hausner ratio significantly varied with increasing temperature and feed flow rate, and these results were explained through scanning electron microscopy images. These findings confirm that the gas nanobubbles mixed in the feed can exert diverse effects on the spray drying system and powder characteristics depending on the operating conditions. This study suggests that nanobubbles can contribute to a more efficient process in spray drying and can influence the morphological characteristics of particles depending on the spray drying conditions.

Designing Nanoliposome-in-Natural Hydrogel Hybrid System for Controllable Release of Essential Oil in Gastrointestinal Tract: A Novel Vehicle.

In this study, thyme essential oil (essential oil to total lipid: 14.23, 20, 25, and 33.33%)-burdened nanoliposomes with/without maltodextrin solution were infused with natural hydrogels fabricated using equal volumes (1:1, v/v) of pea protein (30%) and gum Arabic (1.5%) solutions. The production process of the solutions infused with gels was verified using FTIR spectroscopy. In comparison to the nanoliposome solution (NL1) containing soybean lecithin and essential oil, the addition of maltodextrin (molar ratio of lecithin to maltodextrin: 0.80, 0.40, and 0.20 for NL2, NL3, and NL4, respectively) to these solutions led to a remarkable shift in particle size (487.10-664.40 nm), negative zeta potential (23.50-38.30 mV), and encapsulation efficiency (56.25-67.62%) values. Distortions in the three-dimensional structure of the hydrogel (H2) constructed in the presence of free (uncoated) essential oil were obvious in the photographs when compared to the control (H1) consisting of a pea protein-gum Arabic matrix. Additionally, the incorporation of NL1 caused visible deformations in the gel (HNL1). Porous surfaces were dominant in H1 and the hydrogels (HNL2, HNL3, and HNL4) containing NL2, NL3, and NL4 in the SEM images. The most convenient values for functional behaviors were found in H1 and HNL4, followed by HNL3, HNL2, HNL1, and H2. This hierarchical order was also valid for mechanical properties. The prominent hydrogels in terms of essential oil delivery throughout the simulated gastrointestinal tract were HNL2, HNL3, and HNL4. To sum up, findings showed the necessity of mediators such as maltodextrin in the establishment of such systems.

Acetone release during thin film drying of maltodextrin solutions as model system for spray drying

Acetone release during thin film drying of maltodextrin solutions as model system for spray drying

Microencapsulation of agarwood (Aquilaria crassna) essential oil by spray drying

Agarwood essential oil is the essential oil extracted from the heartwood of agarwood trees (Aquilaria sp.) after inoculation or natural infection of one of several fungal species. The essential oil is proved to carry antioxidant, antimicrobial and anti-stress activities. Microencapsulation of essential oil included emulsification of oil into maltodextrin solution and spray drying of emulsion at different levels of inlet temperature and compressed air pressure. Microencapsulation process was qualified based on following parameters including process’s microencapsulation yield, moisture content of powder, powder particle size, encapsulated oil’s composition, oil recovery and drying yield. Microencapsulation yield was affected by inlet temperature whereas drying yield changed as air pressure varied from 1.5 to 2.5 kgf/cm2. Other parameters were impacted by both variables. Besides, oil composition changed at an acceptable degree after microencapsulation process, in which there were an increase in percentage and the presence of some components but the main components still remained in the encapsulated oil. Finally, the drying air temperature of 150 °C and air pressure of 2.5 kgf/cm2 were the best parameters to obtain both microencapsulation yield of 89.12% and drying yield of 79.00%.

The formation of solid bridges during agglomeration in a fluidized bed: Investigation by Raman spectroscopy and image analyses

Solid bridge formation in the agglomeration process is still not well-understood. This work has aimed to analyze particle class evolution, Raman spectra, and microscopy to comprehend granule formation in a fluidized bed throughout the process. Microcrystalline cellulose was agglomerated by maltodextrin solutions. The experimental statuses were classified in wet and dry conditions according to the combination of operating parameters. The effect of solution concentration (5.0, 20.0, and 35.0% w/w), solution flow rate (1.0 and 4.0 mL/min), and air temperature (30 and 90 °C) on particle size was checked. Afterward, the solution flow rate was increased from 1.0 to 4.0 mL/min while maintaining constant solution concentration and air temperature. Wet conditions led to more effective particle formation since the amount of liquid binder on the particle surface favored the formation of a sticky layer. The examination of data and images made it possible to identify the solid bridge formation and stability.

Microcapsulation and evaluation of subchronic toxicity of peptides extracted from cow colostrum and peptides of Fabricius bursa extract of broiler chickens

Peptides have high biological activity and are used in the composition of medicines. Peptides are not widely used in food technology as they are sensitive to the action of proteolytic enzymes of the gastrointestinal tract and are characterized by rapid decomposition reducing their effectiveness. Colostrum of cows is a promising source of peptides with different functional orientations. One of the ways contributing to the expansion of using peptides when administered orally is their microcapsulation. The aim of the research is to develop a technology and method for microcapsulating peptides extracted from cow colostrum after calving and to assess their subchronic toxicity. The development of an installation for microencapsulation of peptides was carried out taking into account the diameter of the wide part of the cone of the working chamber and the speed of soaring of small particles of peptide conglomerates. For the experiment on the comparative assessment of the subchronic toxicity of encapsulated and free peptides, 4 groups of nonlinear mice were formed, 10 in each. Group 1 of mice was a control, group 2 (experimental) received an extract of the fabricium bag of broiler chickens containing peptides of various molecular weights at a dose of 15,000 mg/kg, group 3 - free peptides extracted from cow colostrum serum in an amount of 1,500 mg/kg, group 4 - encapsulated peptides in an amount of 15,000 mg/kg. Hematological blood analysis was performed using the analyzer PCE-90Vet. The mice were weighed on the 7th, 9th, 14th, 21st and 28th days of the experiment. Biochemical analysis of animal blood sera was carried out using the analyzer StatFax 3300. During the study, it has been found that the treatment of peptides with maltodextrin solution for 1.0-1.5 minutes forms a protective coating with a thickness of more than 2 microns. The diameters of the wide and narrow parts of the cone of the device and the velocity of the gushing streams for the smallest and largest particles of the peptide conglomerate have been calculated. The absence of toxicity of microcapsulated peptides has been proven.

Evaluation of the effect of maltodextrin and hydroxyethyl cellulose solution containing ZnO and Fe2O3 nanoparticles on the CO2 release in sodium bicarbonate coating process

Coating is a rapidly extending technology; especially in food and pharmaceutical industries. The coating process of sodium bicarbonate using ZnO and Fe2O3 nanoparticles (NPs) in aqueous solutions of maltodextrin (MD) and hydroxyethylcellulose (HEC) as wall materials has been studied in this work. The best operating conditions obtained by factorial design were the fluidization air flow rate of 100 m3/h, spraying pressure of 4 bars, drying air temperature of 60 °C, MD concentration of 30 % and HEC concentration of 0.1 %. The introduction of the NPs into the coating solution provides a heterogeneous surface, which enforces the wall material to a more uniform and faster crystallization. The applied conditions have been shown to be efficient for the coating process investigated in this study since they improve the coating characteristics such as CO2 release reduction, which is the most important one. CO2 release was reduced from 4 % for coated powders with no NPs in the coating solution to 2.4 % and 3.5 % for coated powders with Fe2O3 and ZnO NPs in the coating solution, repectively. The adsorption–desorption of N2 gas implies that the pore sizes of the coating layer surface have been significantly decreased by adding NPs to the coating solution.

Experimental study of the parametric impact on size growth of maltodextrin particles in counter-current spray dryer

Spray drying is closely related to the final product quality as it is mostly the last unit operation in the processing line. Counter-current spray drying experiments are relatively difficult to perform and due to this reason limited data is available. In this study, extensive experimental data is analyzed and results are presented. To better understand and optimize the performance of the spray dryer, an analysis of the final product received from 45 experimental runs of counter-current drying of maltodextrin solution was performed to check for the dependency of product properties on operating conditions. Effects of varying degrees of drying air swirl, atomizing nozzle gas-to-liquid ratios (GLR), the position of the nozzle with respect to drying air inlet, and power input for drying were analyzed. An optical measurement technique was used to measure the particle size distribution, velocity, and direction of motion. Samples were collected and scanning electron microscope (SEM) images were taken to analyze the particle morphology. Hollow spherical particles with thin crust were generated. Puffing and agglomeration were observed to be the phenomena that contributed to the increase in particle size, however the impact of puffing was found to be marginal. The results proved a strong dependency of the counter-current spray drying process on nozzle spray parameters and its position in the tower. The moisture content of the product showed a strong negative correlation with the temperature of the drying medium. • 45 experiments carried out in semi-industrial scale counter-current spray dryers using maltodextrin. • Impact of each operational parameter on product properties was calculated using the Pearson correlation factor. • Gas-to-Liquid ratio of the slurry at the nozzle had the highest impact on the final product. • Smaller droplets dry quicker and do not agglomerate as often as larger droplets. • Larger particles obtained had lower sphericity, indicating the formation of agglomerates.

Experimental Study of the Impact of Pore Structure on Drying Kinetics and Sublimation Front Patterns

Freeze-drying frozen maltodextrin solutions with solid contents of 5% and 30% (w/w) was experimentally investigated using neutron imaging at PSI Villigen/Switzerland. Different solid contents, as well as annealing at −5 °C for 11 h, were used to modify the porous structure of the samples, which was quantified using X-ray computed tomography. Annealing of the 5% (w/w) sample, with a pore size distribution (PSD) of 23.7 ± 11.1 µm, yielded a very open pore space with high porosity (ε = 0.96) and a PSD of 33.0 ± 27.0 µm. In contrast, the higher solid content resulted in small, lamellar, narrow pores with high anisotropy and a porosity of ε = 0.65, as well as a PSD of 13.5 ± 4 µm. In operando neutron imaging was used to show the impact of the structure of frozen maltodextrin on the overall drying kinetics and shape of the sublimation front during freeze-drying. For this purpose, a freeze-drying stage was employed, which allowed a novel approach to time- and space-resolved monitoring of the ice phase. The sublimation front propagation was quantitatively analyzed based on ice saturation profiles and sublimation rates. The dependence of drying velocity on structure is nicely demonstrated by the data. In addition, it is shown that the sublimation front widened during freeze-drying, resulting in either rather concave or convex shape depending on morphological parameters.

Study of interactions of the cationic 12–2–12 Gemini surfactant with saccharides in aqueous solution: volumetric, compressibility and viscometric analysis

Abstract In the present study, the interaction behaviour of 12–2–12 Gemini surfactant in aqueous saccharide solutions (lactose and maltodextrin solutions) is investigated using density, sound velocity and viscosity measurements. The density and sound velocity data were used to determine the volume and compressibility parameters. The effects of temperature and concentration/strength of the solutions on the interaction behaviour were analysed by conductivity studies over a wide temperature (293.15–313.15) K and concentration range of the saccharides as well as of the surfactant. It was found that predominantly hydrophobic interactions together with ionic/hydrophilic interactions between 12–2–12 Gemini surfactant and the saccharides maltodextrin and lactose play a role. In addition, the structural changes in the 12–2–12 Gemini solutions induced by lactose and maltodextrin were investigated by viscosity measurements. The results confirm the observations from the volume and compressibility studies. The study of the different hydrophobic/hydrophilic interactions in the Gemini surfactant-sacharide-water mixtures are very helpful to understand the structural behaviour of Gemini surfactants in the view of their biological significance.