scholarly journals Formation and Physical Stability of Zanthoxylum bungeanum Essential Oil Based Nanoemulsions Co-Stabilized with Tea Saponin and Synthetic Surfactant

Molecules ◽  
2021 ◽  
Vol 26 (24) ◽  
pp. 7464
Author(s):  
Liya Zeng ◽  
Yongchang Liu ◽  
Zhihui Yuan ◽  
Zhe Wang
Keyword(s):  
Essential Oil ◽  
Ostwald Ripening ◽  
Droplet Diameter ◽  
Physical Stability ◽  
Analytical Techniques ◽  
Synthetic Surfactant ◽  
Laser Scattering ◽  
Tea Saponin ◽  
Tween 40 ◽  
Zanthoxylum Bungeanum

The purpose of this work was to evaluate the possibility of adding tea saponin (TS) to reduce the synthetic surfactant concentration, and maintain or improve the shelf stability of nanoemulsions. The Zanthoxylum bungeanum essential oil (2.5 wt%) loaded oil-in-water nanoemulsions were co-stabilized by Tween 40 (0.5–2.5 wt%) and TS (0.1–5 wt%). A combination of several analytical techniques, such as dynamic laser scattering, interfacial tension, zeta potential, and transmission electron microscope, were used for the characterization of nanoemulsions. Low levels of TS (0.1–0.5 wt%) with Tween 40 had significant effects on the emulsification, and a nanoemulsion with the smallest droplet diameter of 89.63 ± 0.67 nm was obtained. However, in the presence of high TS concentration (0.5–5 wt%), micelles generated by the non-adsorbed surfactants in the aqueous lead to droplets growth. In addition, the combinations of Tween 40 and TS at the high level (>3.5 wt%) exerted a synergistic effect on stabilizing the nanoemulsions and preventing both Ostwald ripening and coalescence. The negative charged TS endowed the droplets with electrostatic repulsion and steric hinderance appeared to prevent flocculation and coalescence. These results would provide a potential application of natural TS in the preparation and stabilization of nanoemulsions containing essential oil.

scholarly journals Development and characterization of ethanol-free spearmint essential oil nanoemulsion for food applications using the low energy technique

2022 ◽  
Vol 72 (4) ◽  
pp. e431
Author(s):  
A.E. Edris
Keyword(s):  
Essential Oil ◽  
Ostwald Ripening ◽  
Physical Stability ◽  
Industrial Applications ◽  
Particle Size Measurement ◽  
Specific Composition ◽  
Food And Beverage ◽  
Food Applications ◽  
Thermal Stability Of

Different emulsifiable concentrates containing spearmint essential oil (SEO) were made and evaluated for their potential for giving ethanol-free nanoemulsion spontaneously upon dilution into water. Each one of these formulas had its specific composition regarding the type of excipients, surfactants, surfactant/SEO ratio and surfactant concentration. The results of this evaluation indicated that the chemical composition of SEO has a profound effect on the formation and physical stability of the nanoemulsion. The incorporation of excipients such as long chain triglyceride and propylene glycol into the emulsifiable concentrates at only 1.0% can lead to a stable nanoemulsion that resists Ostwald ripening. A particle size measurement showed that the diameter of SEO in the nanoemulsion was 28.2 nm and its nanostructure was maintained for 3 months. The application of a mixture of binary nonionic food-permitted surfactants enhanced the thermal stability of the nanoemulsion at up to 50 ᵒC. The developed ethanol-free SEO nanoemulsion has promising industrial applications in food and beverage flavoring.

scholarly journals Mixing Oil-Based Microencapsulation of Garlic Essential Oil: Impact of Incorporating Three Commercial Vegetable Oils on the Stability of Emulsions

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1637
Author(s):  
Yunjiao Zhao ◽  
Rui Liu ◽  
Cuiping Qi ◽  
Wen Li ◽  
Mohamed Rifky ◽  
...  
Keyword(s):  
Essential Oil ◽  
Vegetable Oils ◽  
Encapsulation Efficiency ◽  
Ostwald Ripening ◽  
Corn Oil ◽  
Whey Protein Concentrate ◽  
Diallyl Disulfide ◽  
Active Components ◽  
The Stability ◽  
Garlic Essential Oil

The active components in garlic essential oil are easily degradable, which limits its application in the food industry. Vegetable oils (VOs) were used to improve the stability of garlic essential oil (GEO) emulsion. The volatile compounds of GEO and its mixtures with vegetable oils (VOs), including corn oil (CO), soybean oil (SO), and olive oil (OO) indicated that GEO-VO mixtures had a higher percentage of Diallyl disulfide and Diallyl trisulfide than pure GEO. Adding an appropriate amount of VOs promoted the GEO emulsion (whey protein concentrate and inulin as the wall materials) stability in order of CO > SO > OO. Evaluation of the encapsulation efficiency, controlled release, and antimicrobial activity of GEO-VO microcapsules showed that the GEO was successfully entrapped and slowly released with active antibacterial activities on both E. coli and S. aureus. Collectively, these results implied that VOs, especially for 20% CO, improved the stability of GEO emulsions and the encapsulation efficiency of GEO microcapsules. The mechanism might be related to (1) the regulating effect of density difference between oil and water phases on prevention to gravitational separation, (2) the promotion to the compatibility of GEO and VOs to inhibit the phase separation caused by Ostwald ripening.

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.

Compatibility and Stability of Paclitaxel Combined with Cisplatin and with Carboplatin in Infusion Solutions

1997 ◽  
Vol 31 (12) ◽  
pp. 1465-1470 ◽  
Author(s):  
Yanping Zhang ◽  
Quanyun A Xu ◽  
Lawrence A Trissel ◽  
Doward L Gilbert ◽  
J Frank Martinez
Keyword(s):  
Light Beam ◽  
Chemical Stability ◽  
High Intensity ◽  
Physical Stability ◽  
Analytical Techniques ◽  
Visual Observation ◽  
Particle Content ◽  
Drug Concentrations ◽  
Normal Light ◽  
Physical And Chemical

OBJECTIVE: To evaluate the physical compatibility and chemical stability of paclitaxel at concentrations of 0.3 and 1.2 mg/mL with cisplatin 0.2 mg/mL in NaCl 0.9% injection and with carboplatin 2 mg/mL in NaCl 0.9% injection and dextrose 5% injection over 7 days at 4, 23, and 32°C. DESIGN: The test samples were prepared in polyolefin bags of the infusion solutions at the required drug concentrations. Evaluations were performed initially and after 4 hours, and 1, 3, 5, and 7 days of storage at temperatures of 4, 23, and 32°C for physical and chemical stability. Physical stability was assessed by using visual observation in normal light and using a high-intensity monodirectional light beam. In addition, turbidity and particle content were measured electronically. Chemical stability of the three drugs was evaluated by using three stability-indicating HPLC analytical techniques. RESULTS: All samples were physically stable through 1 day. However, microcrystalline precipitation of paclitaxel occurred in 3 days in some samples and within 5 days in all samples. Paclitaxel concentrations remained above 90% in all samples throughout the study. Cisplatin admixtures exhibited paclitaxel concentration-dependent decomposition with cisplatin losses of approximately 5–8% in 4 hours and approximately 20% in 1 day at 23 and 32°C in the paclitaxel 1.2 mg/mL admixtures. With paclitaxel 0.3 mg/mL in the admixtures, cisplatin losses were about 10% in 7 days at these temperatures. Carboplatin in admixtures with both concentrations of paclitaxel was stable for 7 days at 4°C, but sustained losses of about 10% and 12% in 3 days at 23 and 32°C, respectively. CONCLUSIONS: Admixtures of paclitaxel 0.3 and 1.2 mg/mL with cisplatin and carboplatin are limited in their utility time by both paclitaxel microcrystalline precipitation and decomposition of cisplatin and carboplatin. The admixture of paclitaxel 1.2 mg/mL with cisplatin 0.2 mg/mL in NaCl 0.9% injection exhibits unacceptable cisplatin loss in 24 hours. All other combinations were physically and chemically stable for at least 24 hours at 4, 23, and 32°C.

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