Effects of Oil type on the Stability of Oil-in-Water Lipid Nanoemulsion

2016 ◽  
Vol 33 (4) ◽  
pp. 667-675
Author(s):  
Seung-Jun Lee ◽  
◽  
Sa Ra Han ◽  
Jae Hyun Jeong ◽  
Jong-Duk Kim
Keyword(s):  
Oil In Water ◽  
Lipid Nanoemulsion ◽  
The Stability ◽  
Oil Type

scholarly journals Influence of Whey Protein Micro-Gel Particles and Whey Protein Micro-Gel Particles-Xanthan Gum Complexes on the Stability of O/W Emulsions

Polymers ◽  
2021 ◽  
Vol 13 (14) ◽  
pp. 2301
Author(s):  
Man Zhang ◽  
Bin Liang ◽  
Hongjun He ◽  
Changjian Ji ◽  
Tingting Cui ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Whey Protein ◽  
High Speed ◽  
Xanthan Gum ◽  
Physical Stability ◽  
Theoretical Support ◽  
Gel Particles ◽  
Oil In Water ◽  
The Stability ◽  
The Impact

Appropriate pretreatment of proteins and addition of xanthan gum (XG) has the potential to improve the stability of oil-in-water (O/W) emulsions. However, the factors that regulate the enhancement and the mechanism are still not clear, which restricts the realization of improving the emulsion stability by directional design of its structure. Therefore, the effects of whey protein micro-gel particles (WPMPs) and WPMPs-XG complexes on the stability of O/W emulsion were investigated in this article to provide theoretical support. WPMPs with different structures were prepared by pretreatment (controlled high-speed shear treatment of heat-set WPC gels) at pH 3.5–8.5. The impact of initial WPC structure and XG addition on Turbiscan Indexes, mean droplet size and the peroxide values of O/W emulsions was investigated. The results indicate that WPMPs and XG can respectively inhibit droplet coalescence and gravitational separation to improve the physical stability of WPC-stabilized O/W emulsions. The pretreatment significantly enhanced the oxidative stability of WPC-stabilized O/W emulsions. The addition of XG did not necessarily enhance the oxidative stability of O/W emulsions. Whether the oxidative stability of the O/W emulsion with XG is increased or decreased depends on the interface structure of the protein-XG complex. This study has significant implications for the development of novel structures containing lipid phases that are susceptible to oxidation.

scholarly journals Polymeric Micelles for the Enhanced Deposition of Hydrophobic Drugs into Ocular Tissues, without Plasma Exposure

Pharmaceutics ◽  
2021 ◽  
Vol 13 (5) ◽  
pp. 744
Author(s):  
Ijeoma F. Uchegbu ◽  
Jan Breznikar ◽  
Alessandra Zaffalon ◽  
Uche Odunze ◽  
Andreas G. Schätzlein
Keyword(s):  
Polymeric Micelles ◽  
Rabbit Model ◽  
Penetration Enhancer ◽  
Hydrophobic Drugs ◽  
Ocular Tissues ◽  
Ocular Penetration ◽  
Self Assembling ◽  
Similar Dose ◽  
Oil In Water ◽  
The Stability

Commercial topical ocular formulations for hydrophobic actives rely on the use of suspensions or oil in water emulsions and neither of these formulation modalities adequately promote drug penetration into ocular tissues. Using the ocular relevant hydrophobic drug, cyclosporine A (CsA), a non-irritant ocular penetration enhancer is showcased, which may be used for the formulation of hydrophobic actives. The activity of this penetration enhancer is demonstrated in a healthy rabbit model. The Molecular Envelope Technology (MET) polymer (N-palmitoyl-N-monomethyl-N,N-dimethyl-N,N,N-trimethyl-6-O-glycolchitosan), a self-assembling, micelle-forming polymer, was used to formulate CsA into sterile filtered nanoparticulate eye drop formulations and the stability of the formulation tested. Healthy rabbits were dosed with a single dose of a MET–CsA (NM133) 0.05% formulation and ocular tissues analyzed. Optically clear NM133 formulations were prepared containing between 0.01–0.1% w/v CsA and 0.375–0.75% w/v MET polymer. NM133 0.01%, NM133 0.02% and NM133 0.05% were stable for 28 days when stored at refrigeration temperature (5–6 °C) and room temperature (16–23 °C), but there was evidence of evaporation of the formulation at 40 °C. There was no change in drug content when NM133 0.05% was stored for 387 days at 4 °C. On topical dosing to rabbits, corneal, conjunctival and scleral AUC0–24 levels were 25,780 ng.h g−1, 12,046 ng.h g−1 and 5879 ng.h g−1, respectively, with NM133 0.05%. Meanwhile, a similar dose of Restasis 0.05% yielded lower values of 4726 ng.h/g, 4813 ng.h/g and 1729 ng.h/g for the drug corneal, conjunctival and scleral levels, respectively. NM133 thus delivered up to five times more CsA to the ocular surface tissues when compared to Restasis. The MET polymer was non-irritant up to a concentration of 4% w/v. The MET polymer is a non-irritant ocular penetration enhancer that may be used to deliver hydrophobic drugs in optically clear topical ocular formulations.

scholarly journals Assessment of Fennel Oil Microfluidized Nanoemulsions Stabilization by Advanced Performance Xanthan Gum

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 693
Author(s):  
Rubén Llinares ◽  
Pablo Ramírez ◽  
José Antonio Carmona ◽  
Luis Alfonso Trujillo-Cayado ◽  
José Muñoz
Keyword(s):  
Essential Oil ◽  
Rheological Properties ◽  
Xanthan Gum ◽  
Mechanical Energy ◽  
Physical Stability ◽  
Processing Condition ◽  
Oil In Water ◽  
Mechanical Spectra ◽  
The Stability ◽  
Fennel Oil

In this work, nanoemulsion-based delivery system was developed by encapsulation of fennel essential oil. A response surface methodology was used to study the influence of the processing conditions in order to obtain monomodal nanoemulsions of fennel essential oil using the microchannel homogenization technique. Results showed that it was possible to obtain nanoemulsions with very narrow monomodal distributions that were homogeneous over the whole observation period (three months) when the appropriate mechanical energy was supplied by microfluidization at 14 MPa and 12 passes. Once the optimal processing condition was established, nanoemulsions were formulated with advanced performance xanthan gum, which was used as both viscosity modifier and emulsion stabilizer. As a result, more desirable results with enhanced physical stability and rheological properties were obtained. From the study of mechanical spectra as a function of aging time, the stability of the nanoemulsions weak gels was confirmed. The mechanical spectra as a function of hydrocolloid concentration revealed that the rheological properties are marked by the biopolymer network and could be modulated depending on the amount of added gum. Therefore, this research supports the role of advanced performance xanthan gum as a stabilizer of microfluidized fennel oil-in-water nanoemulsions. In addition, the results of this research could be useful to design and formulate functional oil-in-water nanoemulsions with potential application in the food industry for the delivery of nutraceuticals and antimicrobials.

Effect of sunflower lecithins on the stability of water-in-oil and oil-in-water emulsions

2002 ◽  
Vol 5 (2) ◽  
pp. 135-143 ◽  
Author(s):  
L. G. Pan ◽  
M. C. Tomás ◽  
M. C. Añón
Keyword(s):  
Oil In Water ◽  
The Stability ◽  
Stability Of Water

scholarly journals Impact of emulsifier-polysaccharide interactions on the stability and rheology of stabilised oil-in-water emulsions

2011 ◽  
Vol 1 ◽  
pp. 57-61 ◽  
Author(s):  
Kyriaki G. Zinoviadou ◽  
Thomas Moschakis ◽  
Vassilios Kiosseoglou ◽  
Costas G. Biliaderis
Keyword(s):  
Oil In Water ◽  
The Stability

scholarly journals Communication: On the Stability and Necessary Electrophoretic Mobility of Bare Oil Nanodroplets in Water

2020 ◽  
Author(s):  
Saranya Pullanchery ◽  
Sergey Kulik ◽  
halil okur ◽  
Hilton. B. de Aguiar ◽  
Sylvie Roke
Keyword(s):  
Electrophoretic Mobility ◽  
Dlvo Theory ◽  
Air Bubbles ◽  
Oil Droplets ◽  
Cleaning Procedure ◽  
Charged Droplets ◽  
Oil In Water ◽  
The Creation ◽  
The Stability ◽  
The 19Th Century

Hydrophobic oil droplets, particles and air bubbles can be dispersed in water as kinetically stabilized dispersions. It has been established since the 19th century that such objects harbor a negative electrostatic potential roughly twice larger than the thermal energy. The source of this charge continues to be one of the core observations in relation to hydrophobicity and its molecular explanation is still debated. What is clear though, is that the stabilizing interaction in these systems is understood in terms of electrostatic repulsion via DLVO theory. Recent work [Carpenter et al., PNAS 116 (2019) 9214] has added another element into the discussion, reporting the creation of bare near-zero charged droplets of oil in water that are stable for several days. Key to the creation of the droplets is a rigorous glassware cleaning procedure. Here, we investigate these conclusions and show that the cleaning procedure of glassware has no influence on the electrophoretic mobility of the droplets, that oil droplets with near-zero charge are unstable, and provide an alternative possible explanation for the observations involving glass surface chemistry.

Effects of Several Natural Macromolecules on the Stability and Controlled Release Properties of Water-in-Oil-in-Water Emulsions

2016 ◽  
Vol 64 (19) ◽  
pp. 3873-3880 ◽  
Author(s):  
Jinlong Li ◽  
Yiheng Shi ◽  
Yunping Zhu ◽  
Chao Teng ◽  
Xiuting Li
Keyword(s):  
Controlled Release ◽  
Oil In Water ◽  
The Stability

The Significance of Graphene Oxide-Polyacrylamide Interactions on the Stability and Microstructure of Oil-in-Water Emulsions

Langmuir ◽  
2018 ◽  
Vol 34 (43) ◽  
pp. 12870-12881 ◽  
Author(s):  
Heidi Jahandideh ◽  
Pejman Ganjeh-Anzabi ◽  
Steven L. Bryant ◽  
Milana Trifkovic
Keyword(s):  
Graphene Oxide ◽  
Oil In Water ◽  
The Stability

Effect of microparticulation and xanthan gum on the stability and lipid digestion of oil-in-water emulsions stabilized by whey protein

2018 ◽  
Vol 9 (9) ◽  
pp. 4683-4694 ◽  
Author(s):  
Chanchan Sun ◽  
Rui Liu ◽  
Huanjing Sheng ◽  
Ruijun Wang ◽  
Zesheng Zhang ◽  
...  
Keyword(s):  
Whey Protein ◽  
Xanthan Gum ◽  
Lipid Uptake ◽  
Lipid Digestion ◽  
Food Emulsions ◽  
Oil In Water ◽  
The Stability

Since lipid digestion is an interfacial process, food emulsions are increasingly being seen as a mechanism for controlling lipid uptake.

Sign in / Sign up

Export Citation Format

Share Document