Preparation and Characterization of Emulsifier-free, Submicron-sized Monodisperse Rice Bran Wax Particles and their Applicability
The development of an optimal material design is crucial for rice bran wax (RBW) to achieve significant advancements in value-added byproducts. In this study, emulsifier-free, submicron-sized, monodisperse RBW particles were prepared via melt emulsification using a combination of a high-HLB emulsifier-decaglycerin stearate or Tween 20-and a low-HLB emulsifier-glyceryl stearate or Span 20. High dispersibility was achieved due to the zeta-potential generated by the surrounding surfactants, resulting in monodispersed submicron-sized RBW particles. Surface cleaning with ethanol effectively removed surface-adsorbed emulsifiers, yielding emulsion-free RBW particles. Due to the hydrophobic nature of the wax particles, high solvent repellencies were observed, along with the formation of colloidal assemblies such as liquid marbles and W/O Pickering emulsions using cosmetics-applicable liquids. Based on X-ray diffraction analysis and differential scanning calorimetry, RBW was identified as a promising candidate for emulsifier-free submicron-sized particles due to its high crystallinity, which facilitates the effective elimination of emulsifiers.
Authors
- S. Sugano
- Teruyuki Nakano
- Koichi Niwa (ORCID: https://orcid.org/0000-0001-8003-6561)
- Masahiro Ono (ORCID: https://orcid.org/0000-0002-9284-7326)
- Shigesaburo Ogawa (ORCID: https://orcid.org/0000-0002-2382-1536)
Institutions
- Tokyo University of Agriculture (JP)
Publication Details
- Journal
- Journal of Oleo Science
- Published
- 2025-01-01
- DOI
- https://doi.org/10.5650/jos.ess25066
- Citations
- 1
- Primary Topic
- Food Chemistry and Fat Analysis
- Type
- article
- Field-Weighted Citation Impact
- 1.16
Funders
- Industrial Technology Research Institute