Tavassoli-Kafrani, Elham, et al. Journal of Food Engineering 388 (2025): 112372.
This study investigates the use of sucrose monolaurate (SML), a non-ionic surfactant, in chitosan-based coatings to enhance the postharvest shelf-life of Keitt mangoes. By modifying the surface properties of the mangoes, the SML-containing chitosan coatings significantly improved the wettability and uniformity of the coating, as evidenced by a reduction in surface tension of the chitosan solution by 6.94 mN/m. This enhanced wettability resulted in smoother, more homogeneous coatings on the mango surface, which is critical for effective fruit protection during storage.
When applied to Keitt mangoes, the SML-infused chitosan coating demonstrated superior performance in comparison to uncoated control samples. The coated mangoes showed a significant reduction in disease incidence, weight loss, and maintained a firmer texture with lower pH levels. The storage study revealed that the shelf-life of the mangoes was extended by more than 15 days with the CH-SML coating.
These findings suggest that sucrose monolaurate, when incorporated into chitosan coatings, plays a crucial role in improving the postharvest preservation of mangoes, making it a promising ingredient for extending the shelf-life of various fruits.
Strati, Fabio, et al. European Journal of Pharmaceutical Sciences 157 (2021): 105620.
Sucrose monolaurate (SL), a non-ionic surfactant, has demonstrated significant potential as a skin penetration enhancer for transdermal drug delivery. In a study comparing SL with the well-known surfactant Polysorbate 80 (PS 80), SL was shown to more effectively penetrate the stratum corneum (SC) model lipidic matrix. The study utilized Langmuir monolayers, infrared reflection-absorption spectroscopy (IRRAS), and epifluorescence microscopy to evaluate the interaction of SL with the SC model.
Both SL and PS 80 inserted into the SC monolayer at the air-water interface, with SL exhibiting greater activity in disrupting the lipidic packing. Epifluorescence microscopy revealed that SL adsorbed preferentially into packing defects in the monolayer, leading to increased disordering and fluidization of the lipid matrix. The maximum insertion pressure (MIP) for both surfactants exceeded the lateral pressure of biological membranes, indicating that SL can effectively penetrate and modify biological membranes.
These findings suggest that sucrose monolaurate is a more potent skin penetration enhancer compared to Polysorbate 80, with the ability to fluidize the lipid matrix of the stratum corneum and improve drug permeation. As a non-toxic, efficient surfactant, SL holds promise for applications in transdermal drug delivery systems requiring enhanced skin permeability.
Xiao, Dan, et al. International journal of food microbiology 145.1 (2011): 64-68.
Sucrose monolaurate (SML), a non-ionic surfactant, has been shown to significantly improve the efficacy of sodium hypochlorite (NaOCl) in inactivating Escherichia coli O157:H7 on fresh spinach. In this study, various concentrations of SML (100 ppm, 250 ppm, and 10,000 ppm) were incorporated into sodium hypochlorite treatments at 4°C and 20°C. The results demonstrated that SML concentrations of 250 ppm and 10,000 ppm notably enhanced the inactivation of E. coli compared to treatments without surfactant or chlorine alone.
The improvement in efficacy is attributed to SML's ability to reduce the interfacial tension between the sanitizing solution and the spinach surface, allowing better access of chlorine to microbial cells. The study observed a greater mean inactivation at 20°C, although the temperature effect was not statistically significant. Additionally, SML concentrations in treatment solutions decreased more at lower temperatures and in the presence of chlorine, suggesting adsorption onto the spinach matrix.
These findings underscore the importance of using surfactants above their critical micelle concentration (CMC) to optimize chlorine-based sanitizers for pathogen control on fresh produce. The enhanced performance of chlorine with SML could lead to more effective food safety strategies, particularly in reducing microbial contamination on vegetables.
What is the molecular weight of Sucrose monolaurate?
The molecular weight of Sucrose monolaurate is 524.6.
What is the CAS number of Sucrose monolaurate?
The CAS number of Sucrose monolaurate is 25339-99-5.
What is the synonym for Sucrose monolaurate?
The synonym for Sucrose monolaurate is Sucrose laurate.
What is the melting point of Sucrose monolaurate?
The melting point of Sucrose monolaurate is 150-152°C.
What is the flash point of Sucrose monolaurate?
The flash point of Sucrose monolaurate is 234.787°C.
What is the density of Sucrose monolaurate?
The density of Sucrose monolaurate is 1.338 g/cm³.
What is the percentage of actives in Sucrose monolaurate?
The percentage of actives in Sucrose monolaurate is 95%.
What is the physical state of Sucrose monolaurate?
The physical state of Sucrose monolaurate is solid.
What are some typical applications of Sucrose monolaurate?
Some typical applications of Sucrose monolaurate are use as an emulsifying agent, dispersing agent, cleansing agent, and plasticizer.
How can Sucrose monolaurate be used in applications?
Sucrose monolaurate can be used as an emulsifying agent, dispersing agent, cleansing agent, and plasticizer in various applications.
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