scholarly journals Encapsulation of lipophilic fragrance by polymerization of the intermediate aqueous phase of an oil-in-water-in-oil (O/W/O) double emulsion

2019 ◽  
Vol 10 (30) ◽  
pp. 4154-4162 ◽  
Author(s):  
Margot Stasse ◽  
Tiphaine Ribaut ◽  
Véronique Schmitt ◽  
Valérie Héroguez
Keyword(s):  
Aqueous Phase ◽  
Double Emulsion ◽  
Lipophilic Compounds ◽  
Oil In Water

This paper deals with the encapsulation of lipophilic compounds in an oil-in-water-in-oil (O/W/O) double emulsion.

Nanoemulsions- A better Approach for Anti Diabeticdrugs Delivering

2020 ◽  
Vol 17 ◽  
Author(s):  
V. Manimaran ◽  
Ponnurengam Malliappan Sivakumar ◽  
J. Narayanan ◽  
Shanmugam Parthasarathi ◽  
Pranav Kumar Prabhakar
Keyword(s):  
Aqueous Phase ◽  
Therapeutic Agent ◽  
Antidiabetic Drugs ◽  
Optical Behaviour ◽  
Antimicrobial Drugs ◽  
Drug Degradation ◽  
Oil In Water ◽  
Drug Technology ◽  
Human Use ◽  
Poor Absorption

: Conventional delivery of antidiabetic drugs faces many problems like poor absorption, low bioavailability, and drug degradation. Nanoemulsion is a unique drug technology which is very suitable for the delivery of antidiabetic drugs. In recent years the flaws of delivering anti-hypoglycaemic drugs have been overcome by choosing nanoemulsion drug technology. They are thermodynamically stable and also deliver the therapeutic agent for a longer duration. Generally, Nanoemulsions are made up of either oil-in-water or water-in-oil and size of the droplets is from fifty to thousand nanometer. Surfactants are critical substances which are added in the manufacturing of nanoemulsions. Only the surfactants which are approved for human use can be utilized in the manufacturing of nanoemulsions. Generally, the preparation of emulsions includes mixing of the aqueous phase and organic phase and using surfactant with proper agitation. Nanoemulsions are used for antimicrobial drugs, and they are also used in the prophylaxis of cancer, diabetics. Reduction in the droplet size may cause variation in the elastic and optical behaviour of nanoemulsions.

scholarly journals Microencapsulation of Purple Cactus Pear Fruit (Opuntia ficus indica) Extract by the Combined Method W/O/W Double Emulsion-Spray Drying and Conventional Spray Drying: A Comparative Study

Processes ◽  
2018 ◽  
Vol 6 (10) ◽  
pp. 189 ◽  
Author(s):  
Keren Toledo-Madrid ◽  
Tzayhrí Gallardo-Velázquez ◽  
Guillermo Osorio-Revilla
Keyword(s):  
Spray Drying ◽  
Desirability Function ◽  
Double Emulsion ◽  
Dry Weight ◽  
Antioxidant Compounds ◽  
Pear Fruit ◽  
Cactus Pear ◽  
Opuntia Ficus Indica ◽  
Globule Size ◽  
Oil In Water

The aim of this study was to microencapsulate an optimized extract of purple cactus pear fruit (Opuntia ficus indica), rich in phenolic compounds (PC), betacyanins (BC), and betaxanthins (BX), with antioxidant capacity (AC), by two methodologies: combined water-in-oil-in water double emulsions-spray drying (W/O/W-SP) and conventional spray drying, studying the effect of spray drying (SP) on PC and AC. Optimal extraction conditions for bioactive compounds were: 52 °C, for 30 min, using aqueous ethanol (40%) as the solvent, with a 0.85 desirability function, obtaining 17.39 ± 0.11 mg GAE/gdw (gallic acid equivalents per gram of dry weight) for PC, 0.35 mg BE/gdw (betanin equivalents per gram of dry weight) for BC, and 0.26 mg IE/gdw (indicaxanthin equivalents per gram of dry weight) for BX. The best combination of temperatures for conventional SP and W/O/W-SP was 160–80 °C obtaining the highest retention and encapsulation efficiencies for PC. For conventional SP, results were: 107% and 100% PC and AC retention efficiencies (RE-PC and RE-AC), respectively, with 97% of PC encapsulation efficiency (EE-PC), meanwhile for the W/O/W-SP results were: 78% and 103% RE-PC and RE-AC, respectively, with 70% of EE-PC. Microcapsules obtained with W/O/W-SP maintained their structure and integrity and showed a considerable reduction in globule size in the reconstituted W/O/W emulsions due to the spray drying stress. Despite having lower EE-PC than conventional SP, spray dried W/O/W emulsions seems to be a promising controlled-delivery vehicle for antioxidant compounds.

Interactions between Pluronics (F127 and F68) and Bile Salts (NaTDC) in the Aqueous Phase and the Interface of Oil-in-Water Emulsions

Langmuir ◽  
2013 ◽  
Vol 29 (8) ◽  
pp. 2520-2529 ◽  
Author(s):  
Amelia Torcello-Gómez ◽  
Julia Maldonado-Valderrama ◽  
Ana Belén Jódar-Reyes ◽  
Timothy J. Foster
Keyword(s):  
Aqueous Phase ◽  
Bile Salts ◽  
Oil In Water

Fabrication of Ofloxacin/PLGA Microsphere for Bone Tuberculosis Therapy

2013 ◽  
Vol 647 ◽  
pp. 176-180 ◽  
Author(s):  
Gang Wu ◽  
Long Chen ◽  
Chun Ling Deng ◽  
Kun Wei
Keyword(s):  
Double Emulsion ◽  
Distribution Analysis ◽  
Mesoporous Silicon ◽  
Water Solvent ◽  
Loading Efficiency ◽  
Internal Phase ◽  
Oil In Water ◽  
Phase Group ◽  
Bone Tuberculosis ◽  
Tuberculosis Therapy

The purpose of this research was to use mesoporous silicon (mpSi) as internal phase additive to improve the hydrophilic ofloxacin loaded by the hydrophobic PLGA materials through a double emulsion (water-in-oil-in-water) solvent extraction/evaporation method. Laser distribution analysis displayed low impact of MS additive on the final particles size. When compared to particle loading efficiency of none internal phase additives, MS internal phase group showed higher loading efficiency, and it increased with MS amounts inside the microparticles. All the burst releases of MS internal phase groups were severe than none MS group and was directly related the MS amount inside the microsphere. The release rate was increasing with the MS amounts added into the internal phase.

Internal Coalescence as a Mechanism of Instability in Water-in-Oil-in-Water Double-Emulsion Globules

Langmuir ◽  
2003 ◽  
Vol 19 (2) ◽  
pp. 244-249 ◽  
Author(s):  
Carlos H. Villa ◽  
Louise B. Lawson ◽  
Yimin Li ◽  
Kyriakos D. Papadopoulos
Keyword(s):  
Double Emulsion ◽  
Oil In Water

scholarly journals Water-in-Oil-in-Water (W/O/W) Double Emulsion Morphology and Its Degradation on Instant Noodle Seasoning

2018 ◽  
Vol 38 (2) ◽  
pp. 151
Author(s):  
Irene Raras Nawangsasi ◽  
Yoyok Budi Pramono ◽  
Antonius Hintono ◽  
Vita Paramita
Keyword(s):  
High Temperature ◽  
Release Rate ◽  
Storage Temperature ◽  
Double Emulsion ◽  
Storage Period ◽  
Particle Morphology ◽  
Taste Perception ◽  
Oil In Water ◽  
External Phase ◽  
Instant Noodle

This experiment aims to the observed morphology, reduction of fineness and distribution particle deterioration of W/O/W double emulsion in instant noodle seasonings which is kept in 3 weeks with different storage temperature and NaCl level treatments. Emulsion structure has an important role to hamper salt release rate from internal to external phase. Structure breakdown shows system inability to maintain continuous salty taste perception during consumption because of the increasing salt release rate in storage period of instant noodle seasoning. Samples are treated with 3 variations of storage temperatures which are low (4 °C), room (25 °C), high temperature (40 °C) and 6 variations of NaCl level which are 0; 0,2; 0,4; 0,6; 0,8; 1%. Samples are categorized into 2 groups, double emulsions, and instant noodle seasonings. The double emulsion is made by 2 phases emulsification to get primary W/O emulsion and final W/O/W emulsion. This experiment showed that low and high-temperature storage affected emulsion and seasoning particle morphology, fineness and distribution throughout several instability phenomena.

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