Molecular interactions of CPC, CPB, CTAB, and EPC biosurfactants in aqueous olive oil mixtures analyzed with physicochemical data and SEM micrographs

Structural studies of olive oil–water–biosurfactants mixtures are most attracting for several academic as well as industrial significances. Thus, densities (ρ), viscosities (η), and surface tensions (γ) of cetylpyridinium chloride (CPC) and bromide (CPB), cetyltrimethylammonium bromide (CTAB) and egg-phosphatidylcholine (EPC) biosurfactants (BS) 2–10 mm kg−1 in olive oil + water mixture in 2 mm kg−1 interval at 310.15 K are reported. The densities were for apparent molal volume (Vϕ/10−6 m3 mol−1), η and γ determinations. The viscosities were fitted in extended Jones–Doles equation for intrinsic viscosity (B, kg mol−1) and slope (D, kg mol−1)2 derivation. The γ and Vϕ data were regressed for their limiting γ0 and Vϕ0 data and the SEMs were illustrated surface morphology. The EPC caused maximum oil–water dissolution as compared to other surfactants. Intramolecular multiple force theory [IMMFT] is proposed to explain molecular interactions of olive oil–water–EPC mixtures with a possible correlation of surface and bulk reorientations with microstructures depicted with SEM. Frictional and cohesive forces as Friccohesity have been noted as driving forces to assert for validity of the IMMFT model and its link with SEM.