scholarly journals Microemulsion Stability of Virgin Coconut Oil Based on Tradition of Melala Sumbawa's Society

2021 ◽  
Vol 4 (2) ◽  
pp. 120-126
Author(s):  
Devi Ayu Septiani ◽  
Jono Irawan ◽  
Hermansyah Hermansyah ◽  
Yayuk Andayani
Keyword(s):  
Laboratory Experiments ◽  
Physical Stability ◽  
Coconut Oil ◽  
Coconut Milk ◽  
Colloidal System ◽  
Virgin Coconut Oil ◽  
Colloid System ◽  
Oil In Water ◽  
Isolation Methods ◽  
The Stability

The Melala is a tradition of the Sumbawa people who use coconut milk to obtain Sumbawa oil for traditional medicine. Coconut milk is a colloidal system of stable oil in water (O/W) microemulsion. Within a particular time, the emulsion will split to produce oil (VCO), protein, and water due to the colloid equilibrium on the stability of the coconut milk emulsion. The purpose of this study was to compare the microemulsion stability of the coconut milk colloid system. The VCO was isolated by heating, enzymatically, acidifying, and adding whiting methods for comparison. The physical stability of the O/W microemulsion was measured by the volume of VCO produced from various isolation methods in simple laboratory experiments. The results showed that the physical stability of the O/W microemulsion on VCO isolation by enzymatic method using papain enzyme was the least.

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 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 Humic Substances and Silicon Ions on Stability of Iron Hydroxide (III) Nanoparticles

2013 ◽  
Vol 872 ◽  
pp. 237-240 ◽  
Author(s):  
Ludmila N. Shiyan ◽  
Ksenia I. Machekhina ◽  
Elena A. Tropina ◽  
Elena N. Gryaznova ◽  
Vladimir V. An
Keyword(s):  
Steady State ◽  
Humic Substances ◽  
Organic Substance ◽  
Iron Hydroxide ◽  
Molar Ratio ◽  
Colloidal System ◽  
Colloid System ◽  
System Composition ◽  
Silicon Ions ◽  
The Stability

The paper reports on experimental modeling of the colloid system composition in natural groundwater. It is shown that the stability of iron hydroxide nanoparticles relates to the presence of silica and humic substances. It was found out the molar ratio of iron/silicon/organic substance is equal to 1/7/2, where stable iron (III) hydroxide nanoparticles form. The iron hydroxide nanoparticle size ranging from 30 to 600 nm was determined. It characterizes the steady state of the colloidal system.

scholarly journals Preparation of Coconut Milk as Dandruff Removal

2020 ◽  
Vol 3 (1) ◽  
pp. 25
Author(s):  
Marini Damanik ◽  
Hafni Indriati Nasution ◽  
Rini Selly ◽  
Moondra Zubir
Keyword(s):  
Fatty Acids ◽  
Water Content ◽  
Coconut Oil ◽  
Coconut Milk ◽  
Cow’S Milk ◽  
Cow's Milk ◽  
Oil In Water ◽  
Percent Protein ◽  
Calcium Magnesium

Coconut milk is a thick white liquid extracted from coconut produced from shredded coconut and then squeezed with water. Coconut milk is an ingredient produced from processed old coconut. Coconut milk can be used as food preparations or as herbal beauty ingredients. One of the advantages of coconut milk in the field of beauty is that it is very effective as a dandruff remover. By using old coconut milk as a dandruff remover we can get amazing results with natural ingredients without spending a lot of money. Coconut milk has many contents such as water content, protein and fat which are quite high as well as cow's milk. Coconut milk is rich in vitamins C, B, B-6, thiamine, niacin, folate, a number of minerals (calcium, magnesium, iron and phosphorus). Pure coconut milk only contains 54 percent water, 35 percent fat and 11 percent nonfat solids (approximately 6 percent carbohydrates, less than 4 percent protein and other solids) which are categorized as emulsions of oil in water. Coconut milk is known to be effective in eliminating dandruff, because coconut milk contains coconut oil containing Vitramin E and fatty acids that can eliminate and eradicate dandruff. You do this by using coconut oil as a massage oil to massage the scalp.

scholarly journals Effect of Surfactant Addition on The Physico-Chemical Properties and Stability of Virgin Coconut Oil Nanoemulsions

Buletin Palma ◽  
2021 ◽  
Vol 22 (1) ◽  
pp. 31
Author(s):  
Linda Trivana ◽  
Nugraha E. Suyatma ◽  
Dase Hunaefi ◽  
S. Joni Munarso
Keyword(s):  
Chemical Properties ◽  
Coconut Oil ◽  
Tween 80 ◽  
Chemical Characteristic ◽  
Human Consumption ◽  
Virgin Coconut Oil ◽  
Tem Analysis ◽  
Physico Chemical ◽  
Span 80 ◽  
The Stability

<p>Virgin coconut oil (VCO) is high quality coconut oil and categorized as the healthiest oil and functional foods. Based on these benefits, the development of a VCO in emulsion product might increase the human consumption of coconut oil because consumers dislike the only taste of pure VCO. The aim of this study was to develop the water compatible form of VCO through nano-emulsification. The effect of different types and amounts of surfactants (Tween 80 and Span 80) on the physio-chemical characteristic of emulsion containing VCO was investigated. VCO based emulsions were prepared with the aid of Ultra-Turrax homogenizer. Emulsions were developed by adding and mixing VCO with surfactants. The ratio of Tween 80 and Span 80 used were 0:10, 2.5:7.5, 5:5, 7.5:2.5, and 10:0. The droplet size of nanoemulsions consisting of Tween 80:Span 80 (0:10, 2.5:7.5, 5:5, 7.5:2.5, and 10:0) were 1.343, 0.606, 0.829, 1.439, and 2.506µm, respectively. Based on the TEM analysis and polydispersity index (PDI) &gt;0.5 showed the oil droplets are in not uniform shape, indicating a unstable emulsion. VCO emulsion with ratio Tween 80:Span 80 (0:10) obtained a homogeneous emulsion (stable) compare than that of others and w/o type emulsion. The stability of emulsion is evaluated by turbidity measurement using UV-VIS spectrophotometer with wavelength 502 nm. A combination of  treatments (ambient condition, thermal treatmeant (40°C)), and centrifuge) of VCO emulsion has resulted on thermal treat, the turbidity measured from the emulsion was higher than the other emulsion, reflecting the presence of the smaller droplets in this emulsion.</p>

IDENTIFIKASI MOLEKULAR BAKTERI ASAM LAKTAT Lactobacillus paracasei YANG ADA PADA LAPISAN MINYAK VCO

2017 ◽  
Vol 2 (2) ◽  
pp. 79
Author(s):  
Suryani Suryani ◽  
Dedi Nofiandi ◽  
Husni Mukhtar ◽  
Melona Siska ◽  
Abdi Dharma ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Antiviral Agents ◽  
Coconut Oil ◽  
Pathogenic Fungi ◽  
Coconut Milk ◽  
Lactobacillus Paracasei ◽  
Bacterial Cells ◽  
Virgin Coconut Oil ◽  
Biochemical Tests

<p><em>Virgin Coconut Oil is an oil of coconut milk fermentation that has many uses such as can prevent HIV, because it functions as antibacterial, antifungal and antiviral. Antibacterial, antifungal and antiviral agents are found in bacteria lactic acid bacteriocin, a peptide that can destroy bacterial cells and pathogenic fungi and viral cells. The aim of this study was to identify molecularly lactic acid bacteria isolated and morphologically identified and biochemical tests, from fermented coconut milk. Apparently lactic acid bacteria is Lactobacillus paracasei strain 1.7.</em></p><p> </p><p>Virgin Coconut Oil adalah minyak dari fermentasi santan kelapa yang mempunyai banyak sekali kegunaan diantaranya  dapat mencegah HIV, karena berfungsi sebagai antibakteri, antijamur dan antivirus. Zat antibakteri, antijamur dan antivirus itu terdapat pada bakteri asam laktat yaitu bakteriosin, berupa peptida yang dapat menghancurkan sel bakteri dan jamur patogen serta sel virus. Tujuan penelitian ini adalah mengidentifikasi secara molekular bakteri asam laktat  yang telah diisolasi dan diidentifikasi secara morfologi dan uji – uji biokimia, dari santan yang difermentasi.  Ternyata bakteri asam laktat nya adalah Laktobacillus paracasei strain 1.7.</p><p> </p>

scholarly journals STABILITY OF ZOLEDRONATE GEL EMULSION IN VIRGIN COCONUT OIL

2019 ◽  
pp. 201-206 ◽  
Author(s):  
PRIMA ABIGAIL GAYATRI ◽  
KRISNAWATI . ◽  
MUHAMAD SAHLAN ◽  
DIAH KARTIKA PRATAMI ◽  
RETNO WIDAYATI
Keyword(s):  
Adhesive Strength ◽  
Room Temperature ◽  
Storage Temperature ◽  
Ph Value ◽  
Physical Stability ◽  
Coconut Oil ◽  
Butylated Hydroxytoluene ◽  
Distilled Water ◽  
Virgin Coconut Oil ◽  
Drug Content

Objective: This study aimed to analyze the physical stability and drug content of zoledronate (ZOL) gel emulsion in virgin coconut oil (VCO) as a newpharmaceutical product at 25°C as room temperature and 40°C as an accelerated temperature for a stability physics test.Methods: The ZOL gel emulsion comprises the following ingredients: 0.16% ZOL powder, 2% carboxymethyl cellulose, 5% VCO, 0.44% sodiumbenzoate, and 0.009% antioxidant butylated hydroxytoluene, and distilled water. Samples of this gel emulsion were stored for 1 month at 25°C and40°C, and the parameters used for stability tests were pH, viscosity, spreadability, and adhesive strength. The drug content was also evaluated with aspectrophotometer. The ZOL gel emulsion was evaluated against these metrics on days 1, 7, 14, and 28.Results: The results showed that ZOL pH, viscosity, spreadability, adhesive strength, and drug content gel emulsion were clinically stable over 28 daysof storage at 25°C, whereas it was not stable when stored at 40°C for the same duration. pH value of ZOL gel emulsion significantly decreased at 28 days(p<0.05). Also for viscosity, adhesive strength, and drug content of ZOL gel emulsion showed statistically significant (p<0.05), except for spreadabilityvalue (p>0.05). The spreadability value between ZOL gel emulsion that stored at 25°C and at 40°C showed no significant result at 7 and 14 days (p>0.05).Conclusion: ZOL gel emulsion was stable at 25°C when stored for 28 days, suggesting that this is a suitable storage temperature at which its physicalstability and drug content can be maintained.

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