The miscibility ofa banana flavour, amyl acetate, in a water-in-oil microemulsion of water/sodium dodecyl sulphate (SDS): hexan-1-01 (35:65) in n-decane and fJ-xylene system was carried out at 30°e. The systems were tested by a phasestudy and refractometry method. The solubility of the flavour was observed to be connected to the ratio of SDS: hexan-1-D1 and hydrocarbon; a higher solubility of the flavour was observed in a larger ratio. The solubility was, however, inversely proportional to the water content

Ahmad, Faujan

Che Rose, Laili

Suhaimi, Hamdan

Universiti Putra Malaysia Institutional Repository

PertanikaJ Sci. & Technol. 3(1):141-149(1995)1SSN: 012R-7680© Universili Pertanian Malaysia PressA Natural Flavour in an Amphiphilic Association StructureHamdan Suhaimil , Lalli Che Rose and Faujan B.H. AhmadChemistry DepartmentFaculty of Science and Envimnmental StudiesUniversiti Pertanian MalaysiaUPM 43400 Serdang, Selangvr, MalaysiaReceived 15 February 1994ABSTRAKKeterlarutan satu perasa pisang, amil asetat, dalam mikroemulsi air dalamminyak bagi sistem air/natrium dodesil sulfat (SDS): heksan-1-ol (35:65) dalamn-dekan dan fJ-zilena telah dilakukan pada 30°C. Sistem-sistem telah diujidengan kaedah kajian fasa dan refraktometri. Keterlarutan bahan perasa didapatibergantung pada nisbah SDS: heksan-1-01 dan hidrokarbon; keterlarutan yangtinggi didapati pada nisbah yang besar. Keterlarutan ini juga didapati berkadarsongsang dengan kandungan air.ABSTRACTThe miscibility ofa banana flavour, amyl acetate, in a water-in-oil microemulsionof water/sodium dodecyl sulphate (SDS): hexan-1-01 (35:65) in n-decane andfJ-xylene system was carried out at 30°e. The systems were tested by a phasestudy and refractometry method. The solubility of the flavour was observed tobe connected to the ratio of SDS: hexan-1-D1 and hydrocarbon; a higher solubilityof the flavour was observed in a larger ratio. The solubility was, however, inverselyproportional to the water content.Keywords: flavour, w/o microemulsion, refractometryINTRODUCTIONA transparent system obtained by titrating an ordinary emulsion, containingapproximately 1J1m particles}o clarity with particles having one to two orderof magnitude smaller (100A) by addition of a medium chain alcohol isknown as microemulsion and has been reviewed in several articles (Friberg1976; Bourrel and Schechter 1988). This transparent, homogeneous,isotropic and thermodynamically stable colloidal solution was brought to theattention of the scientific community in the late 1940s by Schulman and aseries of collaborators (Hoar and Schulman 1943; Schulman and Riley 1948;Schulman and Friend 1949). It has a wide industrial application, which ismainly due to its potential ability to solubilize both hydrophilic andlipophilic portions. It has advantages over other vehicles in both betterI Author to whom correspondence should be sendHamdan Suhaimi, Laili Che Rose and Faujan B. H. Ahmadstability and solubilization characteristics. The latest of its applications is indye processing, in troduced by Barni and coworkers (Barni et al. 1991)."'lith the demand for microemulsion and its advantages, studies on thesolubility of flavours often used in food products employing W/Omicroemulsion as a vehicle seem to be warranted. With environmental concernsin mind, we employed an accepted flavour, amyl acetate, a compound oftenused as banana flavour or odour in food products as well as a volatile sub-stance in fruit juices (Ashurst 1988). It is our hope that our results will con-tribute to progress in this field.MATERIALS AND METHODSMaterialsThe sodium dodecyl sulphate >99.5% (Mallinckrodt), hexan-I-ol 99%(Merck), n-decane >99% (Sigma) p-xylene 98.5% (BDH) and amyl acetate99% (Merck) were used as received. The high purity of the surfactant was con-firmed by the absence of any detectable minimum in the measured surfacetension, y versus surfactant concentration. Doubly distilled water was used.MethodsThe liquid isotropic phases were determined by titration to turbidity for thesolution part of the system. The samples were then vortexed for mixing pur-poses, and the borders were obtained by continuously vortexing selectedcomposition near phase boundaries and equilibrating for more than a weekin a water bath, at 30°e. The appearance of the sample was then observedvisually and between cross polarizers. Measurements of the refractive indexof selected composition with variable water content were carried out at 5460Aand 30°C on an Abbe (Model Atago IT) refractometer.RESULTS AND DISCUSSIONFig. 1 shows the base diagram for the inverse micellar region, L2 for thesystem water/sodium dodecyl sulphate, SDS/hexan-I-ol at 30°e. The alcoholisotropic region was observed to extend from the alcohol apex to about 43%by weight of alcohol. The maximum water solubility was found at a weightratio of 3 of SDS to hexan-I-oI, consistent with the value by a previous work-er (Clausse et al. 1988). The W/O microemulsion region was prepared bytaking SDS to hexan-I-oI, weight ratio of 1.86 as an apex and combining withwater and hydrocarbon. The pseudoternary diagram built up by using n-decane at the hydrocarbon apex is shown in Fig. 2. The solubility region ofthis n-decane and SDS: hexan-I-ol isotropic solution was found to be pro-truding from the n-decane free axis, between 13 to 28% water, and curvingupwards towards the decane apex with maximum solubility of decane of73%. A maximum in water solubility was also observed at about 3 weightratios of SDS: hexan-I-ol and n-decane. The region also needed a minimum142 PertanikaJ. Sci. & Techno!. Vo!. 3 No.1, 1995A Natural Flavour in an Amphiphilic Association Structureamount of water for its formation. This minimum water was found to be astraight line, suggesting the importance of the water/surfactantalcohol in ter-actions in the formation of small aggregates (Friberg and Buraczewska 1978).Hexan -1-0L5040Water60sosFig. J Solubility flXion o[lhe invPJ:le micellar fI'gio!l in lhe s),stem o[watn!lOdiu1ndodecyl sulphate, SDS/hexan-l-olThe solubility of the flavour in this pseudoternary system was tested at acomposition of 1/2, 1/1, 2/1 and I amyl acetate/n-decane weight ratios.The solubility region for the above compositions is shown in Fig. 3. Noappreciable differences were observed by changing the amyl acetate con-cen tration in n-decane. A slight increase in the water solubility was observedat the intermediate region of the diagram with higher value for lower amylacetate concentration (Fig. 4). The minimum water solubility was slightlyreduced, but the linearity was maintained. The n-decane to SDS: hexan-I-olratio for the maximum water solubility was observed to increase only by asmaller extent.The effect ofwater content and its corresponding refractive index on thesolubility of the flavour was investigated in three series (Fig. 5), selected withvarying water, but with constant SDS: hexan-l-ol/n-decane ratios. Series Awas chosen at the maximum water solubility and two other series with lower(B) and higher (C) SDS: hexan-l-ol/n-decane ratios. Fig. 5 shows solubilizedPertanikaJ. Sci. & TechnoI. Vol. 3 No. 1,1995 143Hamdan Suhaimi, Laili Che Rose and Faujan B. H. Ahmadn-DecaneWater ~~========t:::~Sodium Dodecyl Sulphaten-Decane:±~W HexJn·l-oLWater sDs:Hexan·, -OL(35:65)Fig. 2 Pseurlotemm), phase diagrams J01" the water/sodium rlorlecyl sulphate:hexan-1-01 (35:65)/n-decane indicating the W/O microemulsion regionamyl acetate plotted against percentage ofwater. It shows the solubility of theamyl acetate to be dependent on the SDS: hexan-l-ol/n-decane ratios. Alarger ratio gives a higher solubility. The solubility was, however, seen to bedecreasing with increasing water content, with a gradual break between 0.2and 0.3 water fraction for the A and B series. The break observed is satisryingsince the same amount of water was found by previous workers using con-ductivity technique (Shah and Hamlin 1971) and light scattering technique(Friberg and Buraczewska 1978), suggesting the first formation of inversemicelles or the increase in size of this association structure. The sudden144 PertanikaJ. Sci. & Technol. Vol. 3 0.1,1995A Natural Flavour in an Amphiphilic Association SlnICIUrl'Amyl Acetate/n-DecaneWater 50 SDS/Hexan·,-OL(35/55)Fig. 3 Psl'tulotn-nrtJ)' phnsp diagrams for the water/sodium dodecylsulphate:hexan-1-o1 (35;65) with amyl acetate: n-decane weight mtio of(--),0:1; (------),1:2; (--·-),2:1 and (), 1:048~~b 46ii::l0UlQi 44 _.roSE::lE'x 42 o.ro~40o 0.2 0.4 0.6 0.8Amyl Acetate/n-Decane. weight fractionFig. 4 VrtJiation o!lI/aximlllll water solubility with weiglit ratio oIall/)'1acetate to n-decanePertanikaJ. Sci. & Techno!. Vo!. 3 No. I, 1995 145Hamdan Suhaillli, Laili Che Rose and Falljan B. H. AhmadI_J8070 -~ 60 ~.:>.~1i 50::J(5(f) 40OJtila:; 30lJ ~«;;,E 20« 1000 10 20 30 40 50Percentage of WaterFig. 5 The solubility of amyl aretate in watn/sodium rlodec)'l sulphate:hexaTl~l-ol (35:65)/n-rlerane. (0 )Series A; ( 6, ) selies B;(0) selies C1.421.415t>< 1.41 0OJD ~ tE (~OJ> 1.406~~Qj 1.4a:1.396 -1.39o 10 20 30 40 60146Percentage of WaterFig. 6 Va'riation of the 'microemulsion region, containing n-decane,It'Ji"active index against water percentage. (0 )series A; ( 6, )series B; (0) selies CPertal1ika J. Sci. & Technol. Vol. 3 o. I, 1995A Natural Flavour in an Amphiphilic Association Structuredecrease (Fig. 5) in the flavour solubility after the break point is thereforeattributed to this association structure. A similar result was observed in theplot of refractive index versus percentage of water (Fig. 6).Upon substitution of the n-decane with p-xylene at the apex, apseudo ternary diagram as shown in Fig. 7 was obtained. A slightly smallersolubility region was observed, but it still maintained the overall shape. TheSDS:hexan-l-ol/p-xylene ratio for the maximum water solubility was foundto be 2.33, a difference of about 22% compared to the aliphatic hydrocarbon.The addition of an equal weight of the flavour and p-xylene gave an associationregion as shown in Fig. 7. The ratio for the maximum water was still main-tained; however, an increase or 2% was observed in the water uptake.Amyl Acetate/p-XyleneSD5/Hexan-1-0L(35/65).- ~.'>:::'50Water50~""'\" ,...........,' .... "..........Fig. 7 P~l'lldofl'mll/)' !lhIlSI' dillgm,lIIsjol' the watl'ljwdiulJ! dorlflyl 5uljllwtp:hexlln-1-o1 (35:65) with amyl acetate: p-xylene weight mtio oI-( ), 0:1;() 1:1 and (-------), 1:0The effect of water content (Fig. 8) and the corresponding refractiveindex (Fig. 9) on the solubility of the flavour was also investigated in threeseries A, Band C. The percentage of amyl acetate solubilized against per-cen tage of water is presen ted (Fig. 8) and shows the same trend as the n-decane system. A similar break is also observed for the series A and B, whichresulted in a sudden decrease in the flavour solubility with increasing watercontent.Pertanikaj. Sci. & Technol. Vol. 3 '0.1,1995 147Hamdan Suhaimi, Laili Che Rose and Faujan B. H. Ahmad8060?F-Q)ro+-' 40Q)U«>- ~E« 20OL --'-- -L ---JL-- L- ---'o 10 20 30 40 6014RPercentage of WaterFig. 8 The solubility oj amyl acetate in watel!sodiwn dodecyl sulphate: hexan-1-01 (35:65)/p-xylene. (0 )series A; ( 6. ) selies B; (0) series C1.481.471.46 ~><Q) 1.46-0EQ) 1.44>'.;Ju~ 1.43'+-Q)0:: 1.421.411.40 10 20 30 40 60Percentage of WaterFig. 9 Vmiation of the microemulsion region ojp-:xylene system refractive indexagainst water percentage.(0 )selies A; ( 6. ) series B; (0) selies CPertanik.aJ. Sci. & Techno!. Va!. 3 No.1, 1995A Natural Flavour in an Amphiphilic Association StructureThe exact amount of water at the break point for both the aliphatic andaromatic hydrocarbon systems is not given, since it is beyond the scope ofthis work, and the method employed makes such comparison only conjec-ture. It is, however, important to note that the association structure in thehydrocarbon/SDS:hexan-l-ol is pertinent to the solubility phenomenonobserved and merits further investigation.ACKNOWLEDGEMENTThis research was supported by a grant from Universiti Pertanian Malaysia,UPM (No. 50205) and is gratefully acknowledged.REFERENCESAsHURST, P.R. and I.S.c. HEREFORD. 1988. FruitJuices in Food Flavouring. Glasgow: Blackie.BAR I, E., P. SAVARI 0, G. VISCARDI, R. CARPIGNANO, and G. DI MODICA. 1991.Microemulsions and their potential applications in dyeing processes. J Disp. Sci.Technol. 12: 257-271.BOURREL, M. and R.S. SCHECHTER. 1988. Microemu1sion and related system. SwfactantScience Series 30: 1.CLAUSSE, M., L. . MORGANTINI, A. ZRADBA and D. TouRAuD. 1988. Microemulsion systems.Swfactant Science Series 24: 15-81.FRIBERG, S.E. 1976. Microemulsions and their potentials. Chemical Technology 6: 124-127.FRIBERG, S.E. and I. BURACZEWSKA. 1978. Microemulsions in the water-potassium oleate-ben-zene system. Progr. Colloid Polym. Sci. 63: 1.HOAR, TP. and J.H. SCHULMAN. 1943. Transparent water-in-oil dispersions-oleophatichydromicelle. Nature (London) 152: 102.SCHULMAN, J.H. and J.A. FRJEND. 1949. Light scattering investigation of the structure oftransparent oil-water disperse system. J Colloid Interface Sci. 4: 497.SCHULMAN.J.H. and D.P. RILEY. 1948. Structure of transparent water and oil dispersions. JColloid Interface Sci. 3: 383.SHAH, D.O. and R.M. HAMLIN. 1971. Structure of water in microemulsions: electrical, bire-fi"ingence and nuclear magnetic resonance studies. Science 171: 483-485.Pertanika.J. Sci. & Techno!. Vol. 3 No.1, 1995 149

A Natural Flavour in an Amphiphilic Association Structure

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