Interactions of Cationic-Non-ionic LAE/Tween 20 Mixed Micelles and Anionic Pectin Polysaccharides

Louie Aldrin M. Intalan, III BS CH Mentor: Dr. Ronaldo Fabicon

Image from: F. Odeh. Polymer-Surfactant Interaction Department of Chemistry, Clarkson University. 16 Feb 2006.

Surfactants
Surfactants (Surface Active Agents) are amphipathic molecules (have a hydrophilic part and a hydrophobic part).

Image from: F. Odeh. Polymer-Surfactant Interaction Department of Chemistry, Clarkson University. 16 Feb 2006.

Surfactants aggregate in aqueous solutions at a concentration beyond a critical micelle concentration (cmc).

This micellization is entropy-driven.

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Image from: F. Odeh. Polymer-Surfactant Interaction Department of Chemistry, Clarkson University. 16 Feb 2006.

When polymers are introduced to aqueous surfactant solution, they induce micellization through different types of interactions.

Polymer-Surfactant interactions
Electrostatic Hydrophobic

Applications of Polymer-Surfactant Mixtures

The combination of surfactants and polymers can improve the desired properties of the products.

Formation and Stabilization of Antimicrobial Delivery Systems Based on Electrostatic Complexes of Cationic-Nonionic Mixed Micelles and Anionic Polysaccharides
D. ASKER, J. WEISS, AND D. J. MCCLEMENTS

Lauric Arginate (LAE)

Cationic amino-acid-based surfactants US-approved to be generally recognized as safe Has high antimicrobial activity, can be hydrolyzed in the body

Soni, K. etal. Bactericidal activity of lauric arginate in milk and Queso Fresco cheese against Listeria monocytogenes cold growth, Journal of Dairy Sciences (2010).

Tween 20 Non-ionic surfactant

Pectin Anionic biopolymer of D-galacturonides As a gelling, thickening and stabilizing agent in foods.

Will LAE/Tween 20/Pectin Interactions improve its functional performance?

The hypothesis was that the addition of Tween 20 would improve the aggregation stability of the LAE, while pectin would enable the formation of anionic complexes. They looked at the complexes Turbidity, Electrical Charge, Size.
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D. Asker, J. Weiss, D.J. McClements. "Formation and Stabilization of Antimicrobial Delivery Systems Based on Electrostatic Complexes of Cationic-Non-ionic Mixed Micelles and Anionic Polysaccharides." Journal of Agricultural and Food Chemistry (2010): A-I.

and average diameter of LAE micelles.

Turbidity vs. pH

LAE Solution properties: The turbidity

Mean diameter vs. pH

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D. Asker, J. Weiss, D.J. McClements. "Formation and Stabilization of Antimicrobial Delivery Systems Based on Electrostatic Complexes of Cationic-Non-ionic Mixed Micelles and Anionic Polysaccharides." Journal of Agricultural and Food Chemistry (2010): A-I.

LAE/Tween 20 interactions: Steep

Turbidity vs. pH

decrease in solution turbidity and mean particle diameter was observed.

Mean diameter vs. pH

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D. Asker, J. Weiss, D.J. McClements. "Formation and Stabilization of Antimicrobial Delivery Systems Based on Electrostatic Complexes of Cationic-Non-ionic Mixed Micelles and Anionic Polysaccharides." Journal of Agricultural and Food Chemistry (2010): A-I.

Addition of pectin to mixed micelle dispersions caused appreciable changes in solution turbidity.

LAE/Tween 20/ Pectin interactions:

4 C/ 2 weeks

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D. Asker, J. Weiss, D.J. McClements. "Formation and Stabilization of Antimicrobial Delivery Systems Based on Electrostatic Complexes of Cationic-Non-ionic Mixed Micelles and Anionic Polysaccharides." Journal of Agricultural and Food Chemistry (2010): A-I.

charge mapping shows that the charge became less positive with the addition of pectin.

LAE/Tween 20/ Pectin interactions: Electric

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D. Asker, J. Weiss, D.J. McClements. "Formation and Stabilization of Antimicrobial Delivery Systems Based on Electrostatic Complexes of Cationic-Non-ionic Mixed Micelles and Anionic Polysaccharides." Journal of Agricultural and Food Chemistry (2010): A-I.

Schematic representation of the formation of mixed micelles with pectin.

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Summary
Solution properties of LAE can be appreciably altered by forming molecular complex with non-ionic Tween 20 surfactant and anionic biopolymer pectin, with implications of extending the applications of LAE in a variety of foods and other products.

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References
D. Asker, J. Weiss, D.J. McClements. "Analysis of the Interactions of a Cationic Surfactant (Lauric Arginate) with an Anionic Biopolymer (Pectin): Isothermal Titration Calorimetry, Light Scattering, and Microelectrophoresis." American Chemical Society (2008): 116-122. D. Asker, J. Weiss, D.J. McClements. "Formation and Stabilization of Antimicrobial Delivery Systems Based on Electrostatic Complexes of Cationic-Non-ionic Mixed Micelles and Anionic Polysaccharides." Journal of Agricultural and Food Chemistry (2010): A-I. M. Bonnaud, J. Weiss, D.J. McClements. "Interaction of a Food-Grade Cationic Surfactant (Lauric Arginate) with Food-Grade Biopolymers (Pectin, Carrageenan, Xanthan, Alginate, Dextran, and Chitosan)." Journal of Agricultural and Food Chemistry (2010): 9770-9777. Soni, K. etal. Bactericidal activity of lauric arginate in milk and Queso Fresco cheese against Listeria monocytogenes cold growth. Journal of Dairy Sciences (2010). F. Odeh. Polymer-Surfactant Interaction Department of Chemistry, Clarkson University. 16 Feb 2006. Kurihara, K. Katsugari, Y. Matsoaka, I. Kashiwayanagi, M. Dorreich, K. Shoji, T. Receptor mechanisms of bittern substances. Physiological Behavior (1994). 1125-1132.

Acknowledgments
Dr. Ronaldo Fabicon Ateneo Chemistry Department Intalan Family Friends

Interactions of Cationic-Non-ionic LAE/Tween 20 Mixed Micelles and Anionic Pectin Polysaccharides

Louie Aldrin M. Intalan, III BS CH Mentor: Dr. Ronaldo Fabicon

Synthesis of LAE:
Mirenat-N (LAE) is exclusively synthesized by LAMIRSA under a patent.

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D. Asker, J. Weiss, D.J. McClements. "Formation and Stabilization of Antimicrobial Delivery Systems Based on Electrostatic Complexes of Cationic-Non-ionic Mixed Micelles and Anionic Polysaccharides." Journal of Agricultural and Food Chemistry (2010): A-I.

formation of compact spheriod aggregates at low pectin concentrations, but fiber-like structures at higher amounts.

LAE/Pectin only: Optical microscopy showed

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