Tween 80 and Soya-Lecithin-Based Food-Grade Nanoemulsions for the Effective Delivery of Vitamin D

Langmuir ◽  
2020 ◽  
Vol 36 (11) ◽  
pp. 2886-2892 ◽  
Author(s):  
Tahir Mehmood ◽  
Anwaar Ahmed
2016 ◽  
Vol 7 (3) ◽  
pp. 1477-1482 ◽  
Author(s):  
Yonatan Levinson ◽  
Sophia Ish-Shalom ◽  
Elena Segal ◽  
Yoav D. Livney

Vitamin D3(VD3) deficiency is a global problem. Nonfat yoghurt enriched with VD3within reformed casein micelles has been clinically studied. Similarly high bioavailability was found, but better texture and taste compared to Tween 80.


Langmuir ◽  
2021 ◽  
Author(s):  
Tahir Mehmood ◽  
Anwaar Ahmed ◽  
Zaheer Ahmed

2018 ◽  
Vol 268 ◽  
pp. 734-742 ◽  
Author(s):  
Ioanna Golfomitsou ◽  
Evgenia Mitsou ◽  
Aristotelis Xenakis ◽  
Vassiliki Papadimitriou
Keyword(s):  

2018 ◽  
Vol 38 (1) ◽  
pp. 30
Author(s):  
Setyaningrum Ariviani ◽  
Windi Atmaka ◽  
Sri Raharjo

β-Carotene exhibits a wide range of health benefits, but its application in food formulation is very limited because of its instability and susceptibility to degradation. The stability of β-carotene can be improved by incorporation into an oil-in-water (o/w) emulsions. The objective of this research was to characterize β-carotene loaded nanoemulsions prepared with spontaneous emulsification method using ternary food-grade surfactants (Tween 80, Span 40, Span 80) and palm oil or VCO (virgin coconut oil) as oil phase with the surfactant-oil ratio of 4. The physicochemical stability of β-carotene loaded nanoemulsions during simulated digestions, which consist of the mouth, stomach, and intestine phases, was also evaluated using in-vitro digestion model. The results showed that β-carotene loaded nanoemulsions, prepared either using VCO or palm oil as the oil phase, had neutral pH (6.8±0.1), mean particle diameter of 129 -159 nm, showed monomodal particle size distribution with low polydispersity index (PdI) values  (0.214 - 0.266), and were not significantly different in zeta potential values ([-6,59]–[-8,9]). The β-carotene loaded nanoemulsions with VCO as the oil phase had a smaller mean particle diameter than that of palm oil. The physical stability of the β-carotene loaded nanoemulsions against digestive simulation in the mouth, stomach or intestine phases was not influenced by the oil phase type.  Both nanoemulsions were stable against simulated digestion in the mouth and stomach phases. After passing through the intestinal phase, the mean particle diameter increased and the particle size distribution changed from monomodal to bimodal. The β-carotene retention after passing through the mouth, stomach and intestinal phases of the β-carotene loaded nanoemulsion prepared using VCO were not significantly different from the palm oil. ABSTRAKβ-Karoten mempunyai berbagai manfaat kesehatan, namun aplikasinya dalam formulasi pangan sangat terbatas karena tidak stabil dan mudah mengalami degradasi. Stabilitas β-karoten dapat ditingkatkan dengan menggabungkannya dalam sistem penghantaran berbasis emulsi minyak dalam air (o/w). Penelitian ini bertujuan untuk melakukan karakterisasi nanoemulsi β-karoten yang dibuat dengan metode emulsifikasi spontan menggunakan kombinasi tiga surfaktan food grade (Tween 80, Span 40, Span 80), minyak sawit maupun VCO (virgin coconut oil) sebagai fase minyak dengan rasio surfaktan-fase minyak 4.. Penelitian ini juga mengkaji stabilitas fisikokimiawi nanoemulsi β-karoten selama pencernaan di mulut, lambung dan usus dengan menggunakan model digesti in vitro. Hasil penelitian memperlihatkan bahwa nanoemulsi β-karoten yang dibuat dengan fase minyak VCO maupun minyak sawit memiliki pH netral (6,8±0,1), rerata diameter partikel 129–159 nm, distribusi ukuran partikel monomodal dengan nilai indeks polidispersitas (polydispersity index, PdI) rendah (0,214–0,266) dan zeta potensial yang tidak berbeda nyata ([-6,59]–[-8,9]). Nanoemulsi β-karoten dengan fase minyak VCO memiliki rerata diameter partikel yang lebih kecil dibanding minyak sawit sebagai fase minyak. Jenis fase minyak tidak berpengaruh terhadap stabilitas fisik nanoemulsi β-karoten selama simulasi pencernaan di mulut, lambung maupun usus. Nanoemulsi β-karoten dengan fase minyak VCO maupun minyak sawit stabil terhadap pencernaan di mulut maupun lambung. Setelah melewati fase usus, terjadi peningkatan diameter partikel rerata dan perubahan distribusi ukuran partikel dari monomodal menjadi bimodal. Retensi β-karoten dalam nanoemulsi VCO setelah melewati simulasi pencernaan mulut, lambung dilanjutkan fase usus tidak berbeda nyata dengan retensi β-karoten dalam nanoemulsi minyak sawit.


Author(s):  
Mounika S Bharath ◽  
Bhushan R Rane ◽  
Ashish S Jain

A new drug delivery technology called transferosomes were came into existence which is an artificial vesicle designed to show the characteristics of a cell vesicle suitable for controlled and potentially directed drug delivery. Transferosome is a highly flexible and stress- responsive compound, complex compound and highly deformed vesicle with an aqueous core surrounded by the complex lipid bilayer thus enabling it to deliver both hydrophilic and hydrophobic drug. Urticaria is a general condition distinguished as brief erythematous and oedematous plaques or papules with defined erythematous borders and central clearing, identified as hives/wheals. Levocetirizine which is used for the treatment is a H1 anti histamine that is actively used in treatment of urticaria. The aim of the present research work was to investigate the potential of transferosome formulations for transdermal delivery of  levocetirizine. The transferosomes were formulated by lipid film hydration technique using Rotary vacuum Evaporator. In the present work levocetirizine vesicle was efficaciously formulated using an appropriate ratio of tween 80 and soya lecithin and was incorporated into gel since gel formulations are easy to administer and patient compliance. Levocetirizine transferosomes was evaluated for vesicle characteristicslike zeta potential, poly-dispersibility index, TEM, and stability study. Theaverage sizes of transferosome were found to be 566.6nm and poly dispersity index (PI) was found to be 0.532, zeta potential of the transferosome was found to be -2.3 mV which indicates that transferosome formulation is stable. Levocetirizine gel was prepared by using various concentrations of Carbopol 934 and is evaluated for their gel characteristics like pH, viscosity, Spreadability, extrudability, homogeneity, drug content, diffusion etc. Gel containing 2% Carbopol show best and promising results. Levocetirizine transferosomal gel were efficaciously formulated by utilizing levocetirizine transferosome which was prepared by thin film hydration method by using soya lecithin and tween 80 in the ratio 85:15. Other Oral formulation used in treatment for urticaria have disadvantage like poor bioavailability, 1st pass metabolism, patient non-compliance etc. Transferosome nano gel loaded with levocetirizine transferosome was found to be more effective than other oral formulations used in treatment for urticaria since transferosome are capable of passing through lipid layer and delivering drug into systemic circulation with maximum bioavailability.


2015 ◽  
Vol 35 (01) ◽  
pp. 27 ◽  
Author(s):  
Setyaningrum Ariviani ◽  
Sri Raharjo ◽  
Sri Anggrahini ◽  
Sri Naruki

This study was aimed to (1) formulate o/w microemulsion using different surfactant oil ratio, (2) determine the microemulsions stability toward centrifugation, heating and storage at room temperature, and (3) characterize microemulsions which were shown the best stability. Microemulsions were prepared using ternary food grade surfactantwith low HLB (span 80), medium HLB (span 20 or span 40) and high HLB (tween 80), and surfactant oil ratio 2,3,4 and 5. VCO and palm oil were used as oil phase, whereas 10 μM phosphate buffer pH 7 was used as aqueous phase. O/W microemulsionwere formed at surfactant oil ratio 3 or more for VCO and at higher surfactant oil ratio (i.e 4 or 5) when palm oil was used as oil phase. Microemulsions with VCO as oil phase which were stable toward centrifugation, heating treatment and storage at room temperature i.e. microemulsions with surfactant oil ratio 4 or 5, while the use of palm oil as oil phase produce stable microemulsions at surfactant oil ratio 4. Microemulsions with surfactant oil ratio 4 showedthe best stability. This microemulsions have a monomodal particle size distribution, the mean particle diameter and viscosity reached 21.7 ± 0.02nm and 6.0 ± 0.10cp (VCO), 22.9 ± 0.15nm and 6.2 ± 0.05cp (palm oil).Keywords: Microemulsion, formulation, stability, surfactant, oil ABSTRAKPenelitian ini bertujuan untuk (1) formulasi mikroemulsi o/w dengan variasirasio surfaktan-minyak, (2) menentukan stabilitas mikroemulsiterhadap sentrifugasi, pemanasan dan penyimpanan suhu ruang, dan (3) karakterisasi mikroemulsi dengan stabilitas terbaik. Mikroemulsi dibuat menggunakan campuran tiga surfaktan food grade yaitu surfaktan HLB rendah (span 80), sedang (span 20 atau span 40), dan tinggi (tween 80), dengan rasio surfaktan minyak 2, 3, 4 dan 5. VCOdan minyak kelapa sawit digunakan sebagai fase minyak, 10 μM bufer fosfat pH 7 sebagai fase aqueous. Mikroemulsi o/w terbentuk pada rasio surfaktan minyak 3 atau lebih untuk penggunaan VCO dan pada rasio surfaktan minyak yang lebih tinggi (yaitu 4 atau 5) untuk penggunaan minyak sawit sebagai fase minyak. Mikroemulsi dengan fase minyakVCO yang stabil terhadap sentrifugasi, pemanasan maupun penyimpanan suhu ruang adalah mikroemulsi dengan rasio surfaktan-minyak 4 atau 5, sedangkan penggunaan minyak sawit sebagai fase minyak menghasilkan mikroemulsi yang stabil pada rasio surfaktan-minyak 4. Mikroemulsi dengan rasio surfaktan-minyak 4 memperlihatkan stabilitas terbaik.Mikroemulsi tersebut memiliki distribusi ukuran partikel monomodal, rerata diameter partikel dan viskositas mencapai 21,7 ± 0,02nm dan 6,0 ± 0,10cp (VCO), 22,9 ± 0,15nm dan 6,2 ± 0,05cp (minyak sawit).Kata kunci: Mikroemulsi, formulasi, stabilitas, surfaktan minyak


2018 ◽  
Vol 7 (4) ◽  
pp. 184
Author(s):  
Natalie Indirasvari K. S. ◽  
I Dewa Gede Mayun Permana ◽  
I Ketut Suter

Microemulsion is a dispersion system developed from emulsions, which is an oil dispersion system in water, stabilized by a surfactant. Oil-in-water (o/w) microemulsion is an emulsion system suitable for encapsulation and carrier of lipophilic components in the beverage industry. The food grade microemulsion formulation is limited by the type of surfactant that can be used. This research aims to obtain an o/w microemulsion formulation which is stable during storage using three surfactants. In this study, 3 types of food grade surfactants were used, Tween 80, Tween 20, and Span 80, and the oil used is Virgin Coconut Oil (VCO). This research is done in two stages. The first stage of research was the determination of the best microemulsion of 5 variations of HLB: 11, 12, 13, 14, and 15. The second stage is the storage stability test of the microemulsion chosen in the first stage for 7 weeks with observation every week. The data obtained were analyzed by ANOVA. The results of the study shows that HLB 11, 12, 13, 14, and 15 obtained by using 3 surfactants can produce microemulsions. The optimum HLB to obtain the best microemulsion stability is HLB 13. The microemulsion with HLB 13 obtained using 3 surfactants is stable during time of 7 weeks storage.


2001 ◽  
Vol 28 (1) ◽  
pp. 89-93 ◽  
Author(s):  
J. R. Garcia-Lozano ◽  
M. F. Gonzalez-Escribano ◽  
A. Valenzuela ◽  
A. Garcia ◽  
A. Nunez-Roldan

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