Nano- and microemulsions containing as the oil phase caprylic/capric propylene glycol diesters (Crodamol PC) were investigated as potential vehicle for controlled release of geranic acid. The influence of emulsifiers and co-surfactants on stability of the emulsions was investigated. Different kind of polysorbates (ethoxylated esters of sorbitan and fatty acids) were applied as the emulsifiers. ...

Objective: The Primary objective of the present investigation was to stabilize ascorbic acid by blocking its irreversible conversion to biologically inactive form. Further aim of the project was to disperse stabilized ascorbic acid in internal aqueous phase of multiple emulsions and deliver it in a suitable base for topical application and enhanced transdermal permeation. Materials and Methods:...

Emulsions are commonly used in foods, pharmaceuticals and home-personal-care products. For emulsion based products, it is highly desirable to control the droplet size distribution to improve storage stability, appearance and in-use property. We report preparation of uniform-sized silicone oil microemulsions with different droplets diameters (1.4-40.0 μm) using SPG membrane emulsification techni...

The effect of type of emulsifier, 2 w/w% whey protein concentrate (WPC) or 2 w/w% WPC and 0.1 w/w% chitosan (CH) on the rheological changes and droplet size distribution during the ex vivo digestion of oil in water emulsions (pH 2) containing 1 w/w% rapeseed oil (RSO) were investigated. The procedure was used to mimic the human gastro duodenal digestion in two steps, gastric phase at pH 2 for 3...

A series of alkyl chain modified graphene oxides (AmGO) with different alkyl chain length and content was fabricated using a reducing reaction between graphene oxide (GO) and alkyl amine. Then AmGO was used as a graphene-based particle emulsifier to stabilize Pickering emulsion. Compared with the emulsion stabilized by GO, which was oil-in-water type, all the emulsions stabilized by AmGO were w...

The structure of an oil/water emulsion is known to depend on its preparation method. Here, we test whether the preparation protocol can be used to control the morphology of ‘‘model’’ blends of immiscible polymers compatibilized by a diblock copolymer. Two preparation protocols were tested. In the ‘‘double blending’’ protocol, a droplet-matrix blend was blended with additional drop-phase fluid. ...

the aim of this work was to develop and evaluate a minoxidil foamable emu oil emulsion with the purpose of improving minoxidil permeation into the skin, increasing hair growth , reducing skin irritation, and increasing consumer compliance. minoxidil was dissolved in a solvent system comprising ethanol: glycerin: lactic acid: water (10:20:5:65). the foamable emulsion was prepared by mixing the o...

Cinnamon essential oil (CO) is susceptible to decreased stability during storage, limiting its application in food products. Pickering emulsion stabilized by starch nanoparticles becomes a potential encapsulating method that can improve CO stability. This study aimed investigate the ability of breadfruit nanoparticles-stabilized encapsulate with various concentrations. Encapsulation process was...

Ferula gumosa  Boiss is one of the natural plants of Iran whose exudates (Barijeh) can be used in food industry. In the present study the properties of the gum extracted from tubers of Ferula gumosa were examined. For this purpose, gum was extracted from crude exudates by alcoholic extraction with 90% (v/v) ethanol. The purity of gum was relatively high, and it was composed mostly ...

“Pitanga” leaf hydroethanolic extract (PLHE) presents high antioxidant and antimicrobial activities. The encapsulation of this in W/O/W double emulsions could protect its bioactive properties. objective research was to encapsulate PLHE the inner W phase a emulsion analyze emulsifiers concentrations ratios effects on droplet size physical stability. Moreover, rheological behavior, activities the...