Effects of gamma radiation on phase behaviour and critical micelle concentration of Triton X-100 aqueous solutions.

Ionising radiation used for sterilization can have an effect on the physicochemical properties of pharmaceutically relevant excipient systems, affecting therefore the stability of the formulation. The effect of gamma irradiation on the phase behaviour (cloud point--CP) and critical micelle concentration (CMC) of aqueous solutions of Triton X-100, used as a model nonionic surfactant, is investigated in this paper. Micellar solutions were irradiated with gamma-rays in a dose range between 0 and 70 kGy, including the sterilization range of pharmaceutical preparations. The decreased observed in CP and CMC values of micellar solutions at all absorbed doses was explained in terms of changes in molecular mass distribution of ethoxylated surfactant and the formation of cross-linked species. These results were complemented by mass spectrometry, UV-vis and NMR spectroscopy. Although the findings indicate degradation of polyethoxylated chains by water radical attacks, there was no spectroscopic evidence of radiation damage to aromatic ring or hydrocarbon tail of surfactant. Models based on Flory-Huggins theory were employed to estimate CP from changes in mass distribution and to obtain cross-linking fractions. Surface tension measurements of non-irradiated and irradiated solutions were used for estimating the effectiveness and efficiency of surfactant in the formulation.

Self-association behaviour of protein:surfactant systems in alcohol/water mixtures.

The effect of the addition of short-chain monohydric alcohols (ethanol and propan-2-ol) to the protein:surfactant system lysozyme:sodium dodecyl sulfate (Lz:SDS) in aqueous solution was investigated using a conductometric technique. A second protein:surfactant system, bovine serum albumin:SDS (BSA:SDS) was also investigated so that the effect of a different protein conformation and composition could be compared. The critical aggregation concentration (CAC) of the protein forming the complex and the critical micelle concentration (CMC *) of SDS in the presence of protein, at different alcohol concentrations, were determined. It was found in both cases that the addition of alcohol does not produce a significant change in the CAC, whereas the CMC * displays variation with alcohol concentration that shows an inversion in the ranges 0.05-0.06 ethanol mole fraction and 0.02-0.03 propan-2-ol mole fraction. This suggests that, in contrast with the CAC behaviour, the major factor that drives SDS micellization in the presence of protein is the variation in water structure. Results also suggest that it occurs in the same way for both proteins, where electrostatic interactions are the main force in the formation of the complex. Conversely, hydrophobic interactions play the dominant role at the micellization stage, and only the extent of the interaction between protein:surfactant aggregates and surfactant species seems to depend on protein nature.