Role of non‐ionic surfactants and plant oils on the solubilization of organochlorine pesticides by oil‐in‐water microemulsions

2011 ◽  
Vol 32 (3) ◽  
pp. 269-279 ◽  
Author(s):  
Guanyu Zheng ◽  
Zhenyong Zhao ◽  
Jonathan W.C. Wong
Keyword(s):  
Organochlorine Pesticides ◽  
Ionic Surfactants ◽  
Plant Oils ◽  
Oil In Water

Plant Oil-Based Nanoemulsions: Preparation and Efficacy for Hair Treatment

2020 ◽  
Vol 04 ◽  
Author(s):  
Lívia Gonçalves Ferreira Rodrigues ◽  
Juliana Falcão Alves de Carvalho ◽  
Cristal dos Santos Cerqueira Pinto ◽  
Elisabete Pereira Santos ◽  
Claudia Regina Elias Mansur
Keyword(s):  
Human Hair ◽  
Mechanical Tests ◽  
Plant Oils ◽  
Plant Oil ◽  
Oil In Water ◽  
Hair Samples ◽  
Poly Ethylene Oxide ◽  
Treatment Objective ◽  
Poly Ethylene ◽  
Average Size

Background:: The use of polymers in hair care products is widespread, and silicones in particular are extensively used in cosmetic formulations. In addition, plant oils can also be used for hair treatment. Objective: In the present work, oil-in-water (O/W) nanoemulsions were prepared to repair chemical damage to human hair samples, to investigate the combined use of a silicone polyether copolymer (surfactant) that has a branch composed of poly(ethylene oxide) in its chains, and two types of plant oils: coconut and ojon oil. Materials and Methods:: Surfactant-oil-water formulations were obtained by ultrasonic processing. The nanoemulsions were then applied to human hair strands previously damaged with sodium hydroxide, to compare the treated strands with untreated ones. The efficacy of the formulations was investigated by scanning electron microscopy, thermogravimetric analysis and mechanical tests. Results and Discussion:: Stables nanoemulsions were obtained with average size of the dispersed droplets up to 400 nm. The micrographs suggest that the action mechanism of the nanoemulsions depends not only on the type of plant oil used and size of the droplets dispersed in the system, but also on the type of hair that receives the treatment. The thermal analysis showed that the use of nanoemulsion changed the temperature of keratin interconversion to higher values, which can make hair fibers more resistant to heat. Hair resistance was improved when comparing virgin samples to the damaged ones. Conclusion:: The nanoemulsions were efficient in the treatment of the hair samples, which showed a significant improvement of their mechanical properties.

scholarly journals Towards Oxidatively Stable Emulsions Containing Iron-Loaded Liposomes: The Key Role of Phospholipid-to-Iron Ratio

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1293
Author(s):  
Alime Cengiz ◽  
Karin Schroën ◽  
Claire Berton-Carabin
Keyword(s):  
Oxidative Stability ◽  
Ferrous Sulfate ◽  
Iron Concentration ◽  
Egg Yolk ◽  
Antioxidant Effect ◽  
Crucial Importance ◽  
Fortified Foods ◽  
Oil In Water ◽  
Iron Concentrations

To encapsulate soluble iron, liposomes were prepared using unsaturated phospholipids (phosphatidylcholine from egg yolk), leading to high encapsulation efficiencies (82–99%). The iron concentration affected their oxidative stability: at 0.2 and 1 mM ferrous sulfate, the liposomes were stable, whereas at higher concentrations (10 and 48 mM), phospholipid oxidation was considerably higher. When applied in oil-in-water (O/W) emulsions, emulsions with liposomes containing low iron concentrations were much more stable to lipid oxidation than those added with liposomes containing higher iron concentrations, even though the overall iron concentration was similar (0.1 M). Iron-loaded liposomes thus have an antioxidant effect at high phospholipid-to-iron ratio, but act as pro-oxidants when this ratio is too low, most likely as a result of oxidation of the phospholipids themselves. This non-monotonic effect can be of crucial importance in the design of iron-fortified foods.

The role of free surfactant in destabilizing oil-in-water emulsions

Langmuir ◽  
1989 ◽  
Vol 5 (2) ◽  
pp. 494-501 ◽  
Author(s):  
Michael P. Aronson
Keyword(s):  
Oil In Water

Role of Iron and Hydroperoxides in the Degradation of Lycopene in Oil-in-Water Emulsions

2009 ◽  
Vol 57 (7) ◽  
pp. 2993-2998 ◽  
Author(s):  
Caitlin S. Boon ◽  
D. Julian McClements ◽  
Jochen Weiss ◽  
Eric A. Decker
Keyword(s):  
Oil In Water

scholarly journals Preparation and Characterization of Water-Based Nano-Perfumes

Nanomaterials ◽  
2018 ◽  
Vol 8 (12) ◽  
pp. 981 ◽  
Author(s):  
Małgorzata Miastkowska ◽  
Elwira Lasoń ◽  
Elżbieta Sikora ◽  
Katarzyna Wolińska-Kennard
Keyword(s):  
Droplet Size ◽  
Interfacial Area ◽  
High Energy ◽  
Protective Role ◽  
Food Industries ◽  
Low Viscosity ◽  
Oil In Water ◽  
Water Based

The application of nanoemulsions as a novel delivery system for lipophilic materials, such as essential oils, flavors, and fragrances is one of the growing technologies used in cosmetic, pharmaceutical, and food industries. Their characteristic properties, like small droplet size with high interfacial area, transparent or semi-transparent appearance, low viscosity, and high kinetic stability, make them a perfect vehicle for fragrances, in the perfume industry. They could be a great alternative to water-based perfumes, without alcohol, and solve problems related to the oxidation and low bioavailability of fragrances with other non-alcoholic vehicles of perfumes like pomades or gels. The aim of our study was to develop stable Oil-in-Water (O/W) nanoemulsions that are compatible with selected fragrance compositions, without ethanol, polyols, and ionic surfactants, and to study their physicochemical, microbiological, and dermatological properties. The nano-perfume systems were obtained with a low-energy (Phase Inversion Composition; PIC) and with a high-energy (ultrasound, US) method, taking into account the possibility of moving from the laboratory scale to an industrial scale. The optimized nano-perfume formulations, prepared with different methods, yielded the same physicochemical properties (stability, medium droplet size of the inner phase, polydispersity, viscosity, surface tension, pH, density). Stable systems were obtained with a fragrance composition concentration within 6–15% range. These formulations had a low viscosity and a pH suitable for the skin. Moreover, the obtained results confirmed the protective role of nanoemulsions. The peroxide number measurement (POV) showed that the tested fragrance compositions had a high chemical stability. The results of the microbiological tests confirmed that the obtained products were free of microbiological contamination and were appropriately preserved. The dermatological test results confirmed the safety of the developed preparations.

Role of Continuous Phase Protein on the Oxidative Stability of Fish Oil-in-Water Emulsions

2004 ◽  
Vol 52 (14) ◽  
pp. 4558-4564 ◽  
Author(s):  
Habibollah Faraji ◽  
D. Julian McClements ◽  
Eric A. Decker
Keyword(s):  
Fish Oil ◽  
Oxidative Stability ◽  
Continuous Phase ◽  
Oil In Water ◽  
Phase Protein
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