scholarly journals FORMULATION AND EVALUATION OF MICONAZOLE NITRATE NANOEMULSION AND CREAM

2018 ◽  
Vol 11 (3) ◽  
pp. 319 ◽  
Author(s):  
Hetty Lendora Maha ◽  
Kasmirul Ramlan Sinaga ◽  
Kasmirul Ramlan Sinaga ◽  
Masfria Masfria ◽  
Masfria Masfria
Keyword(s):  
Particle Size ◽  
Phase Separation ◽  
High Viscosity ◽  
Homogeneity Test ◽  
Water Emulsion ◽  
Cycling Test ◽  
Organoleptic Test ◽  
Miconazole Nitrate ◽  
Particle Size Analyzer ◽  
Oil In Water Emulsion

 Objective: The present study is to determine the evaluation profile of the preparations nanoemulsion and cream of miconazole nitrate.Methods: Preparation of nanoemulsi with concentrations 1%, 1.5%, and 2% using the principle of low-energy emulsification and miconazole nitrate cream was then performed physical evaluation of the preparation which included organoleptic test, pH measurement, viscosity test, emulsion type, cycling test, centrifugation test, particle size measurement with particle size analyzer, and homogeneity test of cream preparations.Result: Based on organoleptic test, it can be seen that the miconazole nitrate nanoemulsion preparations produced are clear, colored weak yellow, and the cream is white. The average pH of the nanoemulsion preparations ranged from 6.01 to 6.25, while the cream preparations were 5.95–6.52. The average viscosity values of nanoemulsion preparations were 1707 cps, 1920 cps, and 1987 cps, respectively. In the cycling test, the nanoemulsion preparation remained weak yellow and odorless, and the cream preparation remained white and did not experience phase separation. In the centrifugation test, the nanoemulsion preparation and the cream were centrifuged at a rate of 3800 for 5 h, after centrifugation tests, both the nanoemulsing and cream preparations did not show any phase separation, in the nanoemulsion preparation possibly due to the high viscosity of the preparation. On the type nanoemulsi test, by dripping methylene blue on the formula. After observed, the blue methylene is evenly dispersed into the formula, indicating that all four formulas have an oil-in-water emulsion type (o/w). The particle size of the nanoemulsion preparation ranged from 102.36 nm to 309.11 nm.Conclusion: The results of evaluation of miconazole nitrate nanoemulsion preparations were better than cream preparations.

scholarly journals Impact of Tetrapeptide-FSEY on Oxidative and Physical Stability of Hazelnut Oil-In-Water Emulsion

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1400
Author(s):  
Chenshan Shi ◽  
Miaomiao Liu ◽  
Qinghua Ma ◽  
Tiantian Zhao ◽  
Lisong Liang ◽  
...  
Keyword(s):  
Particle Size ◽  
Physical Stability ◽  
Test System ◽  
Oxidation Products ◽  
Hazelnut Oil ◽  
Secondary Oxidation ◽  
Antioxidant Additive ◽  
Water Emulsion ◽  
Oil In Water ◽  
Oil In Water Emulsion

This study investigates the antioxidant behaviors of a hazelnut tetrapeptide, FSEY (Phe-Ser-Glu-Tyr), in an oil-in-water emulsion. The emulsion was prepared with stripped hazelnut oil at a ratio of 10%. O/W emulsions, both with and without antioxidants (FSEY and TBHQ), were incubated at 37 °C. The chemical stabilities, including those of free radicals and primary and secondary oxidation productions, along with the physical stabilities, which include particle size, zeta-potential, color, pH, and ΔBS, were analyzed. Consequently, FSEY displayed excellent antioxidant behaviors in the test system by scavenging free lipid radicals. Both primary and secondary oxidation products were significantly lower in the FSEY groups. Furthermore, FSEY assisted in stabilizing the physical structure of the emulsion. This antioxidant could inhibit the increase in particle size, prevent the formation of creaming, and stabilize the original color and pH of the emulsion. Consequently, FSEY may be an effective antioxidant additive to use in emulsion systems.

A Green Approach to Preparing Nanosized Hollow Silica Microspheres with Waste Polystyrene

2009 ◽  
Vol 79-82 ◽  
pp. 1511-1514
Author(s):  
Hong Feng Wang ◽  
Zhi Qi Wang ◽  
Ai Ping Wang ◽  
Zhi Bin Zhu ◽  
Yan Sheng Yin
Keyword(s):  
Particle Size ◽  
Average Particle Size ◽  
Average Particle ◽  
Organic Solution ◽  
Silica Microspheres ◽  
Water Emulsion ◽  
Hollow Silica ◽  
Green Approach ◽  
Waste Polystyrene ◽  
Oil In Water Emulsion

An attempt was made to prepare hollow silica microspheres by an oil-in-water emulsion which proposed to use waste polystyrene organic solution as oil phase. Effects of the kinds and amounts of surfactants and the concentration of waste polystyrene solution on the nanosized hollow silica microspheres were studied. The prepared hollow silica microspheres were characterized by TEM, XRD, TG-DTA and particle size distribution analyzer. The experimental results showed that the waste polystyrene organic solution was successfully treated as oil core and the cores could be removed at about 350°C. Meanwhile, the obtained hollow microspheres were amorphous with an average particle size of 40nm. The hollow silica microspheres could be obtained with the selected surfactant.

scholarly journals Impact of formulation and particle size on stability and immunogenicity of oil-in-water emulsion adjuvants

2015 ◽  
Vol 11 (7) ◽  
pp. 1853-1864 ◽  
Author(s):  
Vidyashankara Iyer ◽  
Corinne Cayatte ◽  
Bernardo Guzman ◽  
Kirsten Schneider-Ohrum ◽  
Ryan Matuszak ◽  
...  
Keyword(s):  
Particle Size ◽  
Water Emulsion ◽  
Oil In Water ◽  
Oil In Water Emulsion

scholarly journals FORMULATION AND EFFECTIVITY OF THE ANTIOXIDANT GEL PREPARATION CONTAINING ZEAXANTHIN AS ANTI AGING

2021 ◽  
pp. 152-156
Author(s):  
FAJAR SETIAWAN ◽  
LUSI NURDIANTI ◽  
NENG SRI
Keyword(s):  
Homogeneity Test ◽  
Test Results ◽  
Cycling Test ◽  
Average Decrease ◽  
Physical Evaluation ◽  
Organoleptic Test ◽  
A Value ◽  
Ic50 Value ◽  
Irritation Test ◽  
Gel Preparation

Objective: This study was conducted to determine the IC50 value of zeaxanthin, to know the formula that meets the requirements of the results of physical evaluation of gel preparations, and to know the effectiveness of zeaxanthin gel as an anti-aging on the skin. Methods: The preparation of this gel is made using zeaxanthin as an active substance with concentrations of 5%; 7.5%; and 10%. Tests conducted are organoleptic test, homogeneity test, pH, spreadability, viscosity, irritation test and cycling test. Tests conducted are organoleptic test, homogeneity test, pH, spreadability, viscosity, irritation test and cycling test. Tests on the effectiveness of zeaxanthin gel preparations against the backs of volunteers' hands were divided into 4 groups as well as testing conducted over 28 d. Results: The results showed a value of IC50 zeaxanthin of 9.044 μg/ml, all gel preparations met the requirements of physical evaluation results except in cycling test and test results of the effectiveness of zeaxanthin gel preparations on the backs of volunteer hands there was an increase in humidity with an average increase of 33.17%±11.867 and wrinkles obedience with an average decrease of 47.466%±7.115. Conclusion: Zeaxanthin can be formulated as gel anti-aging.

scholarly journals THE DYNAMICS OF ORIMULSION IN WATER WITH VARYING ENERGY, SALINITY AND TEMPERATURE

2005 ◽  
Vol 2005 (1) ◽  
pp. 1069-1072 ◽  
Author(s):  
Merv Fingas ◽  
Ben Fieldhouse ◽  
Zhendi Wang ◽  
Mike Landriault
Keyword(s):  
Particle Size ◽  
Particle Size Distribution ◽  
Size Distribution ◽  
Fresh Water ◽  
Brackish Water ◽  
Salt Water ◽  
Water Emulsion ◽  
New Information ◽  
Rotational Field ◽  
Oil In Water Emulsion

ABSTRACT Orimulsion is an oil-in-water emulsion of Venezuelan bitumen. Orimulsion was found to behave predictably in salt (33°/oo NaCl) and fresh water, driven by buoyancy to rise in salt water and sink in fresh water; but behaviour in brackish water (20°/oo NaCl) was difficult to predict. Temperature has also been indicated as having an influence on Orimulsion behaviour. The current study extended experimentation down to lower temperatures, and a variety of mixing energies. This study resulted in new information on the behaviour of Orimulsion spills in salt, fresh, and brackish water with salinity values of 20 and 33 degrees at temperatures of 5 and 15 degrees Celsius. Energy was varied by adjusting the applied rotational field and measurement with thermal probes. Depletion rates and characteristics were determined by adding Orimulsion to a 300-L tank of water, taking a time series of samples, and determining the concentration of bitumen and the particle size distribution. Changes in bitumen concentration and particle size distribution as a function of time were also measured. Using these data, simple equations were developed to describe and predict the concentration of bitumen in the water column as a function of time. Similarly nomograms showing the amount of oil on the bottom and on the water surface are presented.

Influence of Two Salicylate Components on the Particle Size of an Oil-in-Water Emulsion with Nonionic Surfactants

1996 ◽  
Vol 22 (12) ◽  
pp. 1193-1199 ◽  
Author(s):  
G. Mestres ◽  
F. Niefloud ◽  
R. Fortune ◽  
J. M. Devoisselle ◽  
R. Marti ◽  
...  
Keyword(s):  
Particle Size ◽  
Nonionic Surfactants ◽  
Water Emulsion ◽  
Oil In Water ◽  
Oil In Water Emulsion

Karakterisasi Dan Optimasi Formula Sediaan Gel Ekstrak Etanol Kulit Buah Pisang Kapas (Musa paradisiaca Linn.)

2021 ◽  
Vol 1 ◽  
pp. 872-884
Author(s):  
Dina Rahma Ulya ◽  
St. Rahmatullah ◽  
W Wirasti ◽  
Dwi Bagus Pambudi
Keyword(s):  
Particle Size ◽  
Colloidal Particles ◽  
Ethanolic Extract ◽  
Ethanol Extract ◽  
Banana Peel ◽  
Ionic Gelation ◽  
Cycling Test ◽  
Musa Paradisiaca ◽  
Particle Size Analyzer ◽  
Gel Preparation

AbstractCotton banana peel (Musa paradisiaca Linn.) has not been used by the community. Nanoparticles are solid colloidal particles with a diameter of 10-1000 nm. This study aims to make ethanol extract of cotton banana peel (Musa paradisiaca Linn.) as an active substance in the form of nanoparticles formulated in gel preparations and to determine the evaluation of cotton banana peel (Musa paradisiaca Linn.) nanoparticle gel. The method of making nanoparticles of ethanolic extract of cotton banana peel (Musa paradisiaca Linn.) in this research is ionic gelation. Nanoparticles of ethanolic extract of cotton banana peel (Musa paradisiaca Linn.) were characterized using particle size analyzer. Evaluation of gel preparations included organoleptic tests, homogeneity, pH, dispersibility, adhesion, viscosity and cycling tests. The cycling test includes organoleptic, pH and viscosity testing. Cycling test observations were carried out for 6 cycles. Characterization of nanoparticles of ethanolic extract of cotton banana peel (Musa paradisiaca Linn.) had a particle size of 220.3 nm with a polydipsia index of 0.139. Evaluation of pH preparations has a pH of 6, viscosity ranges from 7116 cps – 8095 cps, dispersion ranges from 5.1 cm to 5.4 cm, adhesion ranges from 1.11 seconds to 7.54 seconds. The results of the cycling test showed a change in the color of the preparation, while the cycling test for pH and viscosity did not change the stability. Conclusion The cotton banana peel extract (Musa paradisiaca Linn.) can be made into smaller particles or nanoparticles using the ionic gelation method and the evaluation of the nanoparticle gel preparation of the cotton banana peel (Musa paradisiaca Linn.) extract has met the requirements.Keywords: Cotton banana peel, gel, nanoparticles, evaluation AbstrakKulit buah pisang kapas (Musa paradisiaca Linn.) belum dimanfaatkan oleh masyarakat. Nanopartikel merupakan partikel koloid padatan dengan diameter 10-1000 nm. Penelitian ini bertujuan untuk membuat ekstrak etanol kulit buah pisang kapas (Musa paradisiaca Linn.) sebagai zat aktif dalam bentuk nanopartikel yang diformulasi dalam sediaan gel dan untuk mengetahui evaluasi gel nanopartikel kulit buah pisang kapas (Musa paradisiaca Linn.). Metode pembuatan nanopartikel ekstrak etanol kulit buah pisang kapas (Musa paradisiaca Linn.) pada penelitian ini yaitu gelasi ionik. Nanopartikel ekstrak etanol kulit buah pisang kapas (Musa paradisiaca Linn.) dikarakterisasi menggunakan particle size analyzer. Evaluasi sediaan gel meliputi uji organoleptis, homogenitas, pH, daya sebar, daya lekat, viskositas dan cycling test. Pengujian cycling test meliputi pengujian organoleptis, pH dan viskositas. Pengamatan cycling test dilakukan selama 6 siklus.Karakterisasi nanopartikel ekstrak etanol kulit buah pisang kapas (Musa paradisiaca Linn.) memiliki ukuran partikel 220,3 nm dengan indeks polidipersitas 0,139. Evaluasi sediaan pH memiliki pH 6, viskositas rentang 7116 cps – 8095 cps, daya sebar rentang 5,1 cm -5,4 cm, daya lekat rentang 1,11 detik – 7,54 detik. Hasil pengujian cycling test terdapat perubahan warna dari sediaan, sedangkan pengujian cycling test terhadap pH dan viskositas tidak mengalami perubahan stabilitas. Kesimpulan ekstrak kulit buah pisang kapas (Musa paradisiaca Linn.) dapat dibuat dalam partikel yang lebih kecil atau nanopartikel dengan menggunkan metode gelasi ionik dan evaluasi sediaan gel nanopartikel ekstrak etanil kulit buah pisang kapas (Musa paradisiaca Linn.) telah memenuhi persyaratan.Kata kunci: Kulit buah pisang kapas, gel, nanopartikel, evaluasi

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