Interaction of caffeic acid with SDS micellar aggregates

Detalhes bibliográficos
Autor(a) principal: Cid, Antonio
Data de Publicação: 2019
Outros Autores: Moldes, Oscar A., Mejuto, Juan C., Simal-Gandara, Jesus
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10362/146314
Resumo: co-financed by the ERDF under the PT2020 Partnership Agreement (POCI-01-0145-FEDER-007728). Associate Laboratory for Green Chemistry-LAQV, which is financed by national funds from FCT/MCTES (UID/QUI/50006/2019). This work received financial support from Programa de Cooperacion Interreg V-A Espana-Portugal (POCTEP) 2014-2020 (project Ref: 0377_IBERPHENOL_6_E).
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spelling Interaction of caffeic acid with SDS micellar aggregatesAnionic amphiphilesCaffeic acidCritical micelle concentrationFood additivesMicellizationSDSAnalytical ChemistryChemistry (miscellaneous)Molecular MedicinePharmaceutical ScienceDrug DiscoveryPhysical and Theoretical ChemistryOrganic Chemistryco-financed by the ERDF under the PT2020 Partnership Agreement (POCI-01-0145-FEDER-007728). Associate Laboratory for Green Chemistry-LAQV, which is financed by national funds from FCT/MCTES (UID/QUI/50006/2019). This work received financial support from Programa de Cooperacion Interreg V-A Espana-Portugal (POCTEP) 2014-2020 (project Ref: 0377_IBERPHENOL_6_E).Micellar systems consisting of a surfactant and an additive such as an organic salt or an acid usually self-organize as a series of worm-like micelles that ultimately form a micellar network. The nature of the additive influences micellar structure and properties such as aggregate lifetime. For ionic surfactants such as sodium dodecyl sulfate (SDS), CMC decreases with increasing temperature to a minimum in the low-temperature region beyond which it exhibits the opposite trend. The presence of additives in a surfactant micellar system also modifies monomer interactions in aggregates, thereby altering CMC and conductance. Because the standard deviation of β was always lower than 10%, its slight decrease with increasing temperature was not significant. However, the absolute value of Gibbs free enthalpy, a thermodynamic potential that can be used to calculate the maximum of reversible work, increased with increasing temperature and caffeic acid concentration. Micellization in the presence of caffeic acid was an endothermic process, which was entropically controlled. The enthalpy and enthropy positive values resulted from melting of “icebergs” or “flickering clusters” around the surfactant, leading to increased packing of hydrocarbon chains within the micellar core in a non-random manner. This can be possibly explained by caffeic acid governing the 3D matrix structure of water around the micellar aggregates. The fact that both enthalpy and entropy were positive testifies to the importance of hydrophobic interactions as a major driving force for micellization. Micellar systems allow the service life of some products to be extended without the need to increase the amounts of post-harvest storage preservatives used. If a surfactant is not an allowed ingredient or food additive, carefully washing it off before the product is consumed can avoid any associated risks. In this work, we examined the influence of temperature and SDS concentration on the properties of SDS–caffeic acid micellar systems. Micellar properties can be modified with various additives to develop new uses for micelles. This allows smaller amounts of additives to be used without detracting from their benefits.UCIBIO - Applied Molecular Biosciences UnitDQ - Departamento de QuímicaLAQV@REQUIMTERUNCid, AntonioMoldes, Oscar A.Mejuto, Juan C.Simal-Gandara, Jesus2022-12-16T22:07:17Z2019-03-272019-03-27T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article10application/pdfhttp://hdl.handle.net/10362/146314engPURE: 12893639https://doi.org/10.3390/molecules24071204info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2024-03-11T05:27:23Zoai:run.unl.pt:10362/146314Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-20T03:52:35.028335Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Interaction of caffeic acid with SDS micellar aggregates
title Interaction of caffeic acid with SDS micellar aggregates
spellingShingle Interaction of caffeic acid with SDS micellar aggregates
Cid, Antonio
Anionic amphiphiles
Caffeic acid
Critical micelle concentration
Food additives
Micellization
SDS
Analytical Chemistry
Chemistry (miscellaneous)
Molecular Medicine
Pharmaceutical Science
Drug Discovery
Physical and Theoretical Chemistry
Organic Chemistry
title_short Interaction of caffeic acid with SDS micellar aggregates
title_full Interaction of caffeic acid with SDS micellar aggregates
title_fullStr Interaction of caffeic acid with SDS micellar aggregates
title_full_unstemmed Interaction of caffeic acid with SDS micellar aggregates
title_sort Interaction of caffeic acid with SDS micellar aggregates
author Cid, Antonio
author_facet Cid, Antonio
Moldes, Oscar A.
Mejuto, Juan C.
Simal-Gandara, Jesus
author_role author
author2 Moldes, Oscar A.
Mejuto, Juan C.
Simal-Gandara, Jesus
author2_role author
author
author
dc.contributor.none.fl_str_mv UCIBIO - Applied Molecular Biosciences Unit
DQ - Departamento de Química
LAQV@REQUIMTE
RUN
dc.contributor.author.fl_str_mv Cid, Antonio
Moldes, Oscar A.
Mejuto, Juan C.
Simal-Gandara, Jesus
dc.subject.por.fl_str_mv Anionic amphiphiles
Caffeic acid
Critical micelle concentration
Food additives
Micellization
SDS
Analytical Chemistry
Chemistry (miscellaneous)
Molecular Medicine
Pharmaceutical Science
Drug Discovery
Physical and Theoretical Chemistry
Organic Chemistry
topic Anionic amphiphiles
Caffeic acid
Critical micelle concentration
Food additives
Micellization
SDS
Analytical Chemistry
Chemistry (miscellaneous)
Molecular Medicine
Pharmaceutical Science
Drug Discovery
Physical and Theoretical Chemistry
Organic Chemistry
description co-financed by the ERDF under the PT2020 Partnership Agreement (POCI-01-0145-FEDER-007728). Associate Laboratory for Green Chemistry-LAQV, which is financed by national funds from FCT/MCTES (UID/QUI/50006/2019). This work received financial support from Programa de Cooperacion Interreg V-A Espana-Portugal (POCTEP) 2014-2020 (project Ref: 0377_IBERPHENOL_6_E).
publishDate 2019
dc.date.none.fl_str_mv 2019-03-27
2019-03-27T00:00:00Z
2022-12-16T22:07:17Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10362/146314
url http://hdl.handle.net/10362/146314
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv PURE: 12893639
https://doi.org/10.3390/molecules24071204
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv 10
application/pdf
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
institution RCAAP
reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
repository.mail.fl_str_mv
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