Achieving foaming control smartly: pre-solubilized flavor oil serves as an in situ homogeneous defoamer†,Soft Matter

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Achieving foaming control smartly: pre-solubilized flavor oil serves as an in situ homogeneous defoamer†
Soft Matter ( IF 2.9 ) Pub Date : 2018-02-13 00:00:00 , DOI: 10.1039/c7sm02266b
Na Qi _{1,

2,

3} , Haoyang Sun _{1,

2,

3} , Hui Zhao _{1,

2,

3} , Ying Li _{1,

2,

3}

Affiliation

In the wide application of aqueous foam, creating abundant foam and processing appropriate foaming control are both essential, depending upon the actual situation; the latter process is not only harder to achieve, but also more complicated to comprehensively understand on the molecular level. In this paper, a type of natural flavor oil, carvone, was solubilized in a micelle solution of sodium dodecyl sulfate (SDS) to study the effect on the foaming properties. The foamability and foam stability of the swollen micelle solutions were experimentally characterized, and the molecular behavior of the surfactant and oil molecules before, during and after the foaming process were investigated. It was found that the solubilized carvone co-adsorbed with SDS at the gas/water interface and caused a prominent effect on the foam film stability in several approaches, thereby making the flavor oil a possible foam controller that would not inhibit foam formation, but could eliminate foam efficiently once foam was undesired. Interestingly, it was found that the release of flavor in the foaming process was promoted. Detailed discussion of the interfacial behavior of carvone and the effect on the foaming properties of surfactants in different stages of foam may provide a theoretical foundation for exploring green and smart approaches in achieving foaming control.

中文翻译：

巧妙地实现起泡控制：预溶解的调味油可作为原位均匀消泡剂†

在含水泡沫的广泛应用中，根据实际情况，产生丰富的泡沫和适当控制泡沫的处理都是必不可少的。后一个过程不仅难以实现，而且从分子水平上全面理解也更加复杂。本文将一种天然香精油香芹酮溶解在十二烷基硫酸钠（SDS）的胶束溶液中，以研究其对起泡性能的影响。实验表征了溶胀的胶束溶液的起泡性和泡沫稳定性，并研究了起泡前后表面活性剂和油分子的分子行为。发现在几种方法中，溶解的香芹酮与SDS在气/水界面处共吸附，并且对泡沫膜的稳定性产生显着影响，从而使风味油成为可能的泡沫控制剂，该泡沫控制剂不会抑制泡沫的形成，但可以一旦不希望有泡沫，就可以有效地消除泡沫。有趣的是，发现在发泡过程中促进了香味的释放。香芹酮的界面行为及其对不同泡沫阶段表面活性剂起泡性能的影响的详细讨论，可为探索实现泡沫控制的绿色和智能方法提供理论基础。发现在发泡过程中促进了香味的释放。香芹酮的界面行为及其对不同泡沫阶段表面活性剂起泡性能的影响的详细讨论，可为探索实现泡沫控制的绿色和智能方法提供理论基础。发现在发泡过程中促进了香味的释放。香芹酮的界面行为及其对不同泡沫阶段表面活性剂起泡性能的影响的详细讨论，可为探索实现泡沫控制的绿色和智能方法提供理论基础。

更新日期：2018-02-13

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