Eco-friendly Oil-in-Water Emulsion Formulation of Eucalyptus Oil for Controlling Some Important Phytopathogenic Fungi

2015 ◽  
Vol 9 (1) ◽  
pp. 1-10
Author(s):  
Tahany Mohammad ◽  
Hanaa Attia
Keyword(s):  
Phytopathogenic Fungi ◽  
Water Emulsion ◽  
Eucalyptus Oil ◽  
Oil In Water ◽  
Emulsion Formulation ◽  
Oil In Water Emulsion

The adjuvant effect of MF59 is due to the oil-in-water emulsion formulation, none of the individual components induce a comparable adjuvant effect

Vaccine ◽  
2013 ◽  
Vol 31 (33) ◽  
pp. 3363-3369 ◽  
Author(s):  
Samuele Calabro ◽  
Elaine Tritto ◽  
Annamaria Pezzotti ◽  
Marianna Taccone ◽  
Alessandro Muzzi ◽  
...  
Keyword(s):  
Adjuvant Effect ◽  
Water Emulsion ◽  
Oil In Water ◽  
Emulsion Formulation ◽  
The Individual ◽  
Oil In Water Emulsion

Oil-in-water emulsion formulation of cumin/carvi essential oils combination with enhanced antioxidant and antibacterial potentials

2020 ◽  
Vol 32 (6) ◽  
pp. 536-544
Author(s):  
Sana Yakoubi ◽  
Soumaya Bourgou ◽  
Nesrine Mahfoudhi ◽  
Majdi Hammami ◽  
Saber Khammassi ◽  
...  
Keyword(s):  
Essential Oils ◽  
Water Emulsion ◽  
Oil In Water ◽  
Emulsion Formulation ◽  
Oil In Water Emulsion

scholarly journals Fortification of milk with phytosterol and its effect on sensory and physicochemical properties

2018 ◽  
Vol 57 (1) ◽  
pp. 63-70
Author(s):  
V. Nagarajappa ◽  
S.N. Battula ◽  
S. Arora ◽  
L.N. Naik
Keyword(s):  
High Performance ◽  
Significant Loss ◽  
Water Soluble ◽  
Water Emulsion ◽  
Fortified Milk ◽  
Phytosterol Content ◽  
Oil In Water ◽  
Emulsion Formulation ◽  
Initial Content ◽  
Oil In Water Emulsion

AbstractPhytosterols are a group of lipophilic steroid alcohols found in plants, which have been shown to lower cholesterol when supplemented in the diet. A commercial phytosterol preparation was added to milk in the form of an oil-in-water emulsion. For the preparation of an emulsion, diacetyl tartaric acid ester of mono- and diglycerides was used as an emulsifier and butteroil was used as a source of fat. Three emulsion formulations, i.e. A (8% phytosterols), B (10% phytosterols) and C (12% phytosterols), were prepared in which the levels of emulsifier (6.5%) and butteroil (10%) were kept constant, and each emulsion was added to milk at a rate of 5% (w/w). Based on sensory evaluation, B-emulsion formulation was selected for fortification of milk. The phytosterol content of the fortified milk determined by reverse-phase high-performance liquid chromatography was 410.8 mg/100 g. No significant loss in the initial content of phytosterol was observed after 1 week of storage. Sensory and physicochemical analyses indicated that significant differences were not observed between control and fortified milk samples up to 7 days of refrigerated storage. The present study suggests that it is feasible to add phytosterol as a functional ingredient in milk in the form of water-soluble emulsion to enhance health benefits of consumers. Two servings of such fortified milk per day provide almost the entire recommended daily requirement of phytosterol.

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