scholarly journals Formulation, Physical Characterization and Antioxidant Potential of Silymarin Suspensions and Emulsions

2021 ◽  
Vol 64 (3) ◽  
pp. 247-253
Author(s):  
Arooj Amna ◽  
Nazish Jahan ◽  
Khalil-ur- Rehman ◽  
Zill-e- Huma
Keyword(s):  
Refractive Index ◽  
Polyethylene Glycol ◽  
Xanthan Gum ◽  
Physical Stability ◽  
Tween 80 ◽  
Gum Tragacanth ◽  
Stabilizing Agents ◽  
Stable Suspension ◽  
Acacia Gum ◽  
Suspending Agents

Silymarin, is a therapeutically important flavonoid act as a hepatoprotective agent. However, has a positive effect on metabolism act as a hydrophobic drug but has a very low bioavailability. The aim of the present study was to prepare appropriate formulations of Silymarin in order to enhance its bioavailability. The natural suspending agents like (Xanthan gum, Tragacanth gum, Acacia gum and Iranian gum) were used for the formulation of suspensions, while emulsions were prepared with the combination of surfactant, co-surfactant and oil. The formulations were evaluated for their physical stability, pH, refractive index and conductivity. Among different formulations and suspensions prepared with xanthan gum as a green stabilizing agents were most stable. Emulsions formulated with tween 80 as a surfactant, polyethylene glycol as co-surfactant and olive oil were clear and stable for more than six months. The refractive index, pH and conductivity of the most stable suspension and emulsions were 1.347, 6.9 and 0.18 s/m and 1.43, 6.9, 0.01 s/m respectively. It was concluded that xanthan gum and tween 80 with polyethylene glycol has a good potential to enhance the therapeutic efficiency and stability of silymarin suspension and emulsion.    

scholarly journals Effects of pH and Electrolytes on Castor Oil Emulsions with Various Stabilisers Using Khaya senegalensis Gum as an Emulsifier

2021 ◽  
Vol 2021 ◽  
pp. 1-11
Author(s):  
Deryl Nii Okantey Kuevi ◽  
Noble Kuntworbe ◽  
Enoch Ayertey
Keyword(s):  
Castor Oil ◽  
Xanthan Gum ◽  
Hydroxypropyl Methylcellulose ◽  
Physical Stability ◽  
Tween 80 ◽  
Volume Data ◽  
Emulsifying Property ◽  
Khaya Senegalensis ◽  
Effects Of Ph ◽  
The Stability

Dispersed systems such as emulsions are easily destabilised during processing and storage since they are thermodynamically unstable systems. It is for this reason emulsifiers/stabilisers are frequently employed in pharmaceutical emulsion formulations to increase their short- and long-term kinetic stability. This current study seeks to investigate the potential emulsifying property of gums obtained from Khaya senegalensis (family: Meliaceae) trees. Gums were collected, authenticated, oven-dried, milled, filtered, and purified using 96% ethanol. The microbial quality of the gum was assessed following the BP (2013) specifications. The purified gum was free from some selected pathogenic microorganisms, rendering the gum safe for consumption. The emulsifying property was investigated by formulating emulsions using castor oil and employing the dry gum method. The ratios of oil-to-water-to-gum for the formulation of a stable emulsion were determined. The stability of the emulsion was evaluated, and an effort was made to improve the stability by incorporating Tween 80, hydroxypropyl methylcellulose, and xanthan gum. From the results, it can be inferred that Tween 80 (0.5%) was able to stabilise the emulsion. Addition of xanthan gum worsened the creaming. The effects of pH (4.0, 5.5, 7.2, 9.0, and 11.0) and electrolytes (0.1 M of NaCl, KCl, and CaCl2) on the physical stability of oil-in-water emulsions were studied during 12 weeks of storage. Percentage creaming volume and whether there was phase inversion were the criteria used as the evaluation parameter. From the percentage creaming volume data, emulsions formulated with both gums showed the lowest creaming volumes at pH of 7.2, followed by the acidic regions (pH 4.0, 5.5), with the basic regions (pH 9.0, 11.0) recording the highest creaming volumes. The effects of the various electrolytes at a constant concentration of 0.1 M on the o/w emulsions were found in this order NaCl < KCl < CaCl2. This study proves that Khaya senegalensis gum can successfully be employed as an emulsifying agent in pharmaceutical formulations.

scholarly journals FORMULATION AND EVALUATION OF KETOPROFEN TRANSDERMAL MATRIX PATCH CONTAINING DIFFERENT POLYMER COMPONENTS

2018 ◽  
Vol 11 (11) ◽  
pp. 316
Author(s):  
Ali Affan Silalahi ◽  
Kasmirul Ramlan Sinaga ◽  
Sumaiyah Sumaiyah
Keyword(s):  
Fourier Transform ◽  
Polyethylene Glycol ◽  
Ethyl Cellulose ◽  
Physical Stability ◽  
Tween 80 ◽  
Physicochemical Characteristics ◽  
Isopropyl Myristate ◽  
Polyethylene Glycol 400 ◽  
Stability Tests ◽  
Matrix Patch

Objective: The present study is to formulate and evaluate the ketoprofen transdermal matrix patch which containing different polymer components.Methods: The transdermal matrix patch of ketoprofen was formulated using four formulas using polyethylene glycol 400, polyvinylpyrrolidone K-30, and ethyl cellulose as the polymer. The transdermal matrix patch was evaluated for various physicochemical characteristics and drug contain. The interaction between the polymers and ketoprofen was characterized using Fourier-transform infrared.Results: Surfactants, cosurfactants, and oils used for the nanoemulsion formula are tween 80, ethanol, and isopropyl myristate (IPM). Formulation of ketoconazole nanoemulsion with comparison of tween 80 concentration with ethanol (smix) 4:1 and smix with oil 9:1 was found that the formulae F1, F2, F3, F4, F5, F6, and F7 are unstable and formulae F8, F9, F10, F11, and F12 are stable at the period of manufacture. The best physical stability tests from F8, F9, F10, F11, and F12 are F10.Conclusions: Optimization of ketoconazole nanoemulsion formula was obtained at tween 80 36% concentration, 9% ethanol, and IPM 5%

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 Pharmacological comparison of four biopolymeric natural gums as hemostatic agents for management of bleeding wounds: preliminary in vitro and in vivo results

2021 ◽  
Vol 7 (1) ◽  
Author(s):  
Himanshu Kushwah ◽  
Nidhi Sandal ◽  
Meenakshi Chauhan ◽  
Gaurav Mittal
Keyword(s):  
Xanthan Gum ◽  
Guar Gum ◽  
Human Lymphocytes ◽  
Sprague Dawley ◽  
Gum Tragacanth ◽  
Civilian Trauma ◽  
Sprague Dawley Rats ◽  
Cytotoxicity Studies

Abstract Background Uncontrolled bleeding is one of the primary reasons for preventable death in both civilian trauma and military battle field. This study evaluates in vitro and in vivo hemostatic potential of four biopolymeric natural gums, namely, gum tragacanth, guar gum, xanthan gum, and gum acacia. In vitro evaluation of whole blood clotting time and erythrocyte agglutination assay were carried out. In vitro cytotoxicity studies with respect to each gum were done in human lymphocytes to ascertain percent cell viability. In vivo hemostatic potential of each gum (as sponge dressing and powder form) was evaluated in Sprague Dawley rats using tail bleeding assay and compared with commercially available hemostatic sponge. Other important parameters like (a) time taken for complete hemostasis, (b) amount of blood absorbed, (c) adherence strength of developed hemostatic dressing(s), (d) incidence of re-bleeding, and (e) survival of animals were also studied. Results Of the four test gums studied, xanthan gum (@3mg/ml of blood) and gum tragacanth (@35mg/ml of blood) were able to clot blood in least time (58.75±6.408 s and 59.00±2.082 s, respectively) and exhibited very good hemostatic potential in vitro. Except for xanthan gum, all other test gums did not exhibit any significant cytotoxicity at different time points till 24 h. In rat tail bleeding experiments, gum tragacanth sponge dressing and powder achieved hemostasis in least time (156.2±12.86 s and 76±12.55 s, respectively) and much earlier than commercially available product (333.3±38.84 s; p˂0.01). Conclusion Results indicate potential of gum tragacanth to be developed into a suitable hemostatic product.

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.

RESEARCH OF THE POSSIBILITY OF COOKING GLUTEN-FREE COOKIES WITH THE USE OF HYDROCOLLOIDS

2021 ◽  
Author(s):  
А.К. СТРЕЛКОВА ◽  
И.Б. КРАСИНА ◽  
К.Н. СТОРЧЕУС ◽  
Е.В. ФИЛИППОВА
Keyword(s):  
Wheat Flour ◽  
Xanthan Gum ◽  
Guar Gum ◽  
Raw Materials ◽  
Sensory Properties ◽  
Gluten Free ◽  
Water Binding ◽  
Gum Tragacanth ◽  
Confectionery Products

Необходимость разработки безглютеновых продуктов обусловлена ростом численности людей страдающих целиакией, распространенность которой составляет 1 случай на 100–200 человек населения. Решение проблем, возникающих при производстве безглютеновых мучных кондитерских изделий, делает актуальным поиск новых видов сырья, не содержащего глютен и способного улучшать потребительские свойства изделий. В качестве источника безглютенового сырья была выбрана гречневая мука (ГМ). Получено безглютеновое печенье из ГМ в сочетании с различными гидроколлоидами – камедями акации, трагаканта, гуаровой и ксантановой, которые по отдельности добавляли в образцы ГМ в количестве 1г/100 г, и исследовано его физико-химические и сенсорные свойства в сравнении с аналогичными свойствами печенья из пшеничной муки (ПМ). Установлено, что образцы ГМ с добавкой камедей имеют более высокое содержание влаги, а печенье, полученное из смеси ГМ с камедью по разработанной нами технологии, – большую толщину, массу и сниженную прочность при разрушении по сравнению с ГМ и печеньем, изготовленным из нее. При сенсорной оценке качества изделий, проведенной по девятибалльной гедонистической шкале, установлено, что самые высокие показатели качества имеет печенье из ПМ, самые низкие – печенье, приготовленное из ГМ. Внесение камедей улучшило сенсорные показатели изделий на основе ГМ. Лучшим признан образец печенья на основе ГМ с добавлением ксантановой камеди. Таким образом, использование гидроколлоидов улучшает водосвязывающую способность муки и сенсорные показатели изделия – цвет, аромат, вкус и дает возможность получить безглютеновое печенье достаточно высокого качества, сопоставимого с качеством печенья из пшеничной муки. The need to develop gluten-free products is due to the growing number of people suffering from celiac disease, the prevalence of which is 1 case per 100–200 people of the population. Solving the problems that arise in the production of gluten-free flour confectionery products makes it relevant to search for new types of raw materials that do not contain gluten and can improve the consumer properties of products. Buckwheat flour (BF) was chosen as a source of gluten-free raw materials. Gluten-free cookies from BF were obtained in combination with various hydrocolloids-acacia, tragacanth, guar and xanthan gums, which were separately added to BF samples in the amount of 1 g/100 g, and its physical and chemical and sensory properties were studied in comparison with similar properties of wheat flour cookies (WF). The purpose of this work is to obtain gluten-free cookies from BF in combination with various hydrocolloids – acacia gum, tragacanth, guar gum and xanthan gum, which were separately added to BF in the amount of 1 g/100 g, and to study its physical, chemical and sensory properties in comparison with similar properties of cookies from WF. It was found that the samples of BF with the addition of gums have higher moisture content, and the cookies obtained from a mixture of BF with gum according to the technology developed by us – a greater thickness, weight and reduced strength at destruction compared to BF and cookies made from it. In the sensory evaluation of the quality of products conducted on a nine-point hedonistic scale, it was found that the highest quality indicators are cookies made from WF, the lowest – cookies made from BF. The introduction of gums improved the sensory performance of BF-based products. A sample of BF-based cookies with the addition of xanthan gum was recognized as the best. Thus, the use of hydrocolloids improves the water-binding ability of flour and the sensory characteristics of the product – color, aroma, taste, and makes it possible to obtain gluten-free cookies of sufficiently high quality, comparable to the quality of cookies made from wheat flour.

scholarly journals FORMULATION OF AN ANTI-WRINKLE HYDROGEL FACE MASK CONTAINING ETHANOL EXTRACT OF NONI FRUIT (MORINDA CITRIFOLIA L) FOR USE AS A NUTRACOSMECEUTICAL PRODUCT

2017 ◽  
Vol 9 ◽  
pp. 74 ◽  
Author(s):  
Silvia Surini ◽  
Annisa Auliyya
Keyword(s):  
Tensile Strength ◽  
Sodium Alginate ◽  
Ursolic Acid ◽  
Xanthan Gum ◽  
Physical Stability ◽  
Ethanol Extract ◽  
Face Mask ◽  
Skin Care ◽  
Morinda Citrifolia ◽  
Water Holding

Objectives: Noni fruit (Morinda citrifolia L) containing ursolic acid and 3,3’ bisdemethylpinoresinol can be useful as an anti-wrinkle agent. Thehydrogel face mask is an alternative skin care product.Methods: In this study, 0.1% ethanol extract of noni fruit was formulated with a concentration of 4% sodium alginate and 0.5% xanthan gum to formthe hydrogel face mask. Physical stability of the hydrogel face mask was evaluated using organoleptic observation, consistency rates, swelling indexmeasurements, and mechanical strength.Results: The results showed that the hydrogel face mask has good water holding capacity, a tensile strength of 35.6524±0.8842 kgf/cm2, an elongationrate of 272.00±4.47%, and remains stable in color and odor for 12 weeks.Conclusions: This study revealed that the hydrogel face mask containing an ethanol extract of noni fruit is stable and has good physical characteristics;therefore, the hydrogel face mask is satisfactory for use as a nutracosmeceutical product.

scholarly journals EMULSIFYING PROPERTIES OF AFZELIA GUM IN LIQUID PARAFFIN EMULSION

2016 ◽  
Vol 8 (11) ◽  
pp. 195 ◽  
Author(s):  
Emmanuel O. Olorunsola ◽  
Stephen O. Majekodunmi
Keyword(s):  
Surface Activity ◽  
Liquid Paraffin ◽  
Tween 80 ◽  
Good Alternative ◽  
Emulsifying Properties ◽  
Acacia Gum ◽  
Emulsifying Agent ◽  
Afzelia Africana ◽  
Better Than

Objective: Afzelia africana gum has been shown to possess surface activity. It is a good alternative to sodium carboxy methylcellulose in terms of suspending properties. This work was aimed at evaluating the emulsifying properties of the gum in liquid paraffin emulsion.Methods: Liquid paraffin emulsions (200 ml each) were prepared with different concentrations (1, 2, 3, 5 and 10 % w/v) of afzelia gum as an emulsifying agent. Similar preparations containing standard acacia gum at corresponding concentrations were also made. Liquid paraffin emulsions (200 ml each) were equally prepared using 60 ml liquid paraffin as the oily phase and 6 g of various combinations of afzelia gum and tween 80 as emulsifier blends. The emulsifier blends were of ratio 1:5, 1:2, 1:1, 2:1 and 5:1. The preparations were assessed for density and viscosity; and then for stability after 5 d of storage.Results: The viscosity of emulsion containing 10 % w/v afzelia gum was 668.90 mPa.s while that of an emulsion containing the same concentration of acacia gum was 23.56 mPa. s. Emulsion containing 3 % w/v afzelia gum (having a creaming index of 16 %) was found to be more stable compared to the emulsion containing 10 % w/v acacia gum (having creaming index of 28 %). The viscosity and stability of emulsions containing emulsifier blends of afzelia gum and tween 80 increased with increase in the proportion of afzelia gum.Conclusion: The gum is suitable for use at a concentration of 3 % w/v as an emulsifier in 30 % v/v liquid paraffin emulsion, and it is about three times better than acacia gum as an emulsifier. It is a good alternative to standard acacia gum for emulsification. 

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