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Radwan IT, Khater HF, Mohammed SH, Khalil A, Farghali MA, Mahmoud MG, Selim A, Manaa EA, Bagato N, Baz MM. Synthesis of eco-friendly layered double hydroxide and nanoemulsion for jasmine and peppermint oils and their larvicidal activities against Culex pipiens Linnaeus. Sci Rep 2024; 14:6884. [PMID: 38519561 PMCID: PMC10959945 DOI: 10.1038/s41598-024-56802-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2023] [Accepted: 03/11/2024] [Indexed: 03/25/2024] Open
Abstract
Mosquito-borne diseases represent a growing health challenge over time. Numerous potential phytochemicals are target-specific, biodegradable, and eco-friendly. The larvicidal activity of essential oils, a jasmine blend consisting of Jasmine oil and Azores jasmine (AJ) (Jasminum sambac and Jasminum azoricum) and peppermint (PP) Mentha arvensis and their nanoformulations against 2nd and 4th instar larvae of Culex pipiens, was evaluated after subjecting to different concentrations (62.5, 125, 250, 500, 1000, and 2000 ppm). Two forms of phase-different nanodelivery systems of layered double hydroxide LDH and oil/water nanoemulsions were formulated. The synthesized nanoemulsions showed particle sizes of 199 and 333 nm for AJ-NE and PP-NE, with a polydispersity index of 0.249 and 0.198, respectively. Chemical and physiochemical analysis of TEM, SEM, XRD, zeta potential, drug loading capacity, and drug release measurements were done to confirm the synthesis and loading efficiencies of essential oils' active ingredients. At high concentrations of AJ and PP nanoemulsions (2000 ppm), O/W nanoemulsions showed higher larval mortality than both LDH conjugates and crude oils. The mortality rate reached 100% for 2nd and 4th instar larvae. The relative toxicities revealed that PP nanoemulsion (MA-NE) was the most effective larvicide, followed by AJ nanoemulsion (AJ-NE). There was a significant increase in defensive enzymes, phenoloxidase, and α and β-esterase enzymes in the treated groups. After treatment of L4 with AJ, AJ-NE, PP, and PP-NE, the levels of phenoloxidase were 545.67, 731.00, 700.00, and 799.67 u/mg, respectively, compared with control 669.67 u/mg. The activity levels of α-esterase were 9.71, 10.32, 8.91, and 10.55 mg α-naphthol/min/mg protein, respectively. It could be concluded that the AJ-NE and PP-NE nanoformulations have promising larvicidal activity and could act as safe and effective alternatives to chemical insecticides.
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Affiliation(s)
- Ibrahim Taha Radwan
- Supplementary General Sciences Department, Faculty of Oral and Dental Medicine, Future University in Egypt, Cairo, 11835, Egypt.
| | - Hanem F Khater
- Department of Parasitology, Faculty of Veterinary Medicine, Benha University, Toukh, 13736, Egypt
| | - Shaimaa H Mohammed
- Zoology and Entomology Department, Faculty of Science, Al-Azhar, University (Girls Branch), Cairo, Egypt
| | - Abdelwahab Khalil
- Entomology Division, Zoology Department, Faculty of Science, Beni-Suef University, Beni -Suef, 62521, Egypt
| | - Mohamed A Farghali
- Nanotechnology and Advanced Materials Central Lab (NAMCL), Regional Center for Food & Feed (RCFF), Agricultural Research Center (ARC), Giza, Egypt
| | - Mohammed G Mahmoud
- Plant Protection Department, Faculty of Agriculture, Zagazig University, Zagazig, Egypt
| | - Abdelfattah Selim
- Department of Animal Medicine (Infectious Diseases), Faculty of Veterinary Medicine, Benha University, Toukh, 13736, Egypt
| | - Eman A Manaa
- Animal and Poultry Production, Department of Animal Wealth Development, Faculty of Veterinary Medicine, Benha University, Toukh, 13736, Egypt
| | - Noha Bagato
- Egyptian Petroleum Research Institute (EPRI), PO Box 11727, Nasr City, Cairo, Egypt
| | - Mohamed M Baz
- Departments of Entomology, Faculty of Science, Benha University, Benha, 13518, Egypt.
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Facile formulation of sustainable and stable oil-in-dispersion emulsion: A release agent with high demoulding efficacy. CHEMICAL ENGINEERING JOURNAL ADVANCES 2022. [DOI: 10.1016/j.ceja.2022.100394] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
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3
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Preparation, stabilization, and characterization of polyisobutylene aqueous suspension. Colloid Polym Sci 2020. [DOI: 10.1007/s00396-020-04727-z] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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4
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Bamba BSB, Shi J, Tranchant CC, Xue SJ, Forney CF, Lim LT, Xu W, Xu G. Coencapsulation of Polyphenols and Anthocyanins from Blueberry Pomace by Double Emulsion Stabilized by Whey Proteins: Effect of Homogenization Parameters. Molecules 2018; 23:E2525. [PMID: 30279378 PMCID: PMC6222392 DOI: 10.3390/molecules23102525] [Citation(s) in RCA: 39] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2018] [Revised: 09/26/2018] [Accepted: 09/29/2018] [Indexed: 12/12/2022] Open
Abstract
Blueberry pomace is a rich source of high-value bioactive polyphenols with presumed health benefits. Their incorporation into functional foods and health-related products benefits from coencapsulation and protection of polyphenol-rich extracts in suitable carriers. This study aimed to create a water-in-oil-in-water (W₁/O/W₂) double emulsion system suitable for the coencapsulation of total phenolics (TP) and anthocyanins (TA) from a polyphenol-rich extract of blueberry pomace (W₁). The effect of critical physical parameters for preparing stable double emulsions, namely homogenization pressure, stirring speed and time, was investigated by measuring the hydrodynamic diameter, size dispersity and zeta potential of the oil droplets, and the encapsulation efficiency of TP and TA. The oil droplets were negatively charged (negative zeta potential values), which was related to the pH and composition of W₂ (whey protein isolate solution) and suggests stabilization by the charged whey proteins. Increasing W₁/O/W₂ microfluidization pressure from 50 to 200 MPa or homogenization speed from 6000 to 12,000 rpm significantly increased droplet diameter and zeta potential and decreased TA and TP encapsulation efficiency. Increasing W₁/O/W₂ homogenization time from 15 to 20 min also increased droplet diameter and zeta potential and lowered TA encapsulation efficiency, while TP encapsulation did not vary significantly. In contrast, increasing W₁/O homogenization time from 5 to 10 min at 10,000 rpm markedly increased TA encapsulation efficiency and reduced droplet diameter and zeta potential. High coencapsulation rates of blueberry polyphenols and anthocyanins around 80% or greater were achieved when the oil droplets were relatively small (mean diameter < 400 nm), with low dispersity (<0.25) and a high negative surface charge (-40 mV or less). These characteristics were obtained by homogenizing for 10 min at 10,000 rpm (W₁/O), then 6000 rpm for 15 min, followed by microfluidization at 50 MPa.
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Affiliation(s)
- Bio Sigui Bruno Bamba
- Department of Biochemistry and Genetics, Biological Sciences Training and Research Unit, Université Peleforo Gon Coulibaly, Korhogo BP 1328, Côte d'Ivoire.
- Agriculture and Agri-Food Canada, Guelph Research and Development Centre, Guelph, ON N1G 5C9, Canada.
- School of Food Science, Nutrition and Family Studies, Université de Moncton, Moncton, NB E1A 3E9, Canada.
| | - John Shi
- Agriculture and Agri-Food Canada, Guelph Research and Development Centre, Guelph, ON N1G 5C9, Canada.
| | - Carole C Tranchant
- School of Food Science, Nutrition and Family Studies, Université de Moncton, Moncton, NB E1A 3E9, Canada.
| | - Sophia Jun Xue
- Agriculture and Agri-Food Canada, Guelph Research and Development Centre, Guelph, ON N1G 5C9, Canada.
| | - Charles F Forney
- Agriculture and Agri-Food Canada, Kentville Research and Development Centre, Kentville, NS B4N 1J5, Canada.
| | - Loong-Tak Lim
- Food Science Department, University of Guelph, Guelph, ON N1G 2W1, Canada.
| | - Weili Xu
- Agriculture and Agri-Food Canada, Guelph Research and Development Centre, Guelph, ON N1G 5C9, Canada.
| | - Guihua Xu
- Agriculture and Agri-Food Canada, Guelph Research and Development Centre, Guelph, ON N1G 5C9, Canada.
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Feng J, Chen Q, Wu X, Jafari SM, McClements DJ. Formulation of oil-in-water emulsions for pesticide applications: impact of surfactant type and concentration on physical stability. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2018; 25:21742-21751. [PMID: 29790050 DOI: 10.1007/s11356-018-2183-z] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/31/2017] [Accepted: 04/30/2018] [Indexed: 06/08/2023]
Abstract
Oil-in-water (O/W) emulsions can be utilized as effective pesticide delivery systems in the agricultural industry. In this study, the effects of hydrophile-lipophile balance (HLB), concentration, and location of surfactants on the formation and physical stability of O/W emulsions suitable for pesticide applications was investigated using dynamic light scattering and vertical laser profiling. A non-polar pesticide (lambda-cyhalothrin) was used as a model. The pesticide emulsion with the highest stability was obtained using a commercial non-ionic surfactant (polyoxyethylene castor oil ether, EL-20) with a required HLB value of 10.5. Emulsion stability increased as the surfactant concentration was increased from 2 to 6%, which was attributed to the formation of smaller oil droplets during emulsification. Emulsions prepared with the surfactant initially in the oil phase were more stable than those prepared with it initially in the aqueous phase. The optimum formulation of the pesticide emulsion was determined as follows: 5% lambda-cyhalothrin (active ingredient) and 6% EL-20 (surfactant) dissolved in 5% S-200 (aromatic hydrocarbon, as oil phase), then deionized water up to 100%, which met the quality indicators set by the FAO standards. The present study is expected to provide useful information to improve the stability of pesticide emulsions for commercial applications.
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Affiliation(s)
- Jianguo Feng
- School of Horticulture and Plant Protection, Yangzhou University, Yangzhou, 225009, China
| | - Qicheng Chen
- School of Horticulture and Plant Protection, Yangzhou University, Yangzhou, 225009, China
| | - Xuemin Wu
- College of Science, China Agricultural University, Beijing, 100193, China.
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
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Factors affecting the properties of nitrocellulose emulsions: A comparative study. Carbohydr Polym 2018; 189:267-272. [DOI: 10.1016/j.carbpol.2017.11.002] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2017] [Revised: 10/31/2017] [Accepted: 11/01/2017] [Indexed: 11/18/2022]
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7
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Pierlot C, Ontiveros JF, Royer M, Catté M, Salager JL. Emulsification of viscous alkyd resin by catastrophic phase inversion with nonionic surfactant. Colloids Surf A Physicochem Eng Asp 2018. [DOI: 10.1016/j.colsurfa.2017.07.030] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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8
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Comparative study of gel emulsification and direct mechanical emulsification methods. Colloids Surf A Physicochem Eng Asp 2016. [DOI: 10.1016/j.colsurfa.2015.12.018] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
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9
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Exotic Vegetable Oils for Cosmetic O/W Nanoemulsions: In Vivo Evaluation. Molecules 2016; 21:248. [PMID: 26927034 PMCID: PMC6274454 DOI: 10.3390/molecules21030248] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2015] [Revised: 01/13/2016] [Accepted: 02/05/2016] [Indexed: 12/02/2022] Open
Abstract
Oil-in-water nanoemulsions are stable systems with droplet sizes in the 20–200 nm range. The physicochemical properties of these systems may be influenced by the addition of additives. Thus, the influence of ethoxylated (EL) and acetylated lanolin (AL) addition on the droplet size, pH values, electrical conductivity and stability of nanoemulsions was investigated. Then, effect of nano-emulsions additives with EL (NE-EL) or AL (NE-AL) in hydration, oiliness and pH of the skin were evaluated. Nanoemulsion safety was evaluated through the observation of no undesirable effects after skin formulation application. Both additives caused changes in droplet size and electrical conductivity, but not in pH values. Nanoemulsions containing up to 6.0% ethoxylated lanolin and 2.0% acetylated lanolin remained stable after centrifugation tests. Higher concentrations of the additives made the nanoemulsions unstable. Stability tests showed that ethoxylated lanolin produced more stable nanoemulsions then acetylated lanolin and that the major instability phenomenon occurring in these systems is coalescence at elevated temperatures. Nanoemulsion-based lanolin derivatives increased skin hydration and oiliness and did not change cutaneous pH values. These formulations are non-toxic since they did not cause any irritation on the skin surface after nanoemulsion application, showing potential as carriers for pharmaceuticals and cosmetic applications.
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Characterization, stability and rheology of highly concentrated monodisperse emulsions containing lutein. Food Hydrocoll 2015. [DOI: 10.1016/j.foodhyd.2015.03.021] [Citation(s) in RCA: 32] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
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11
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Du L, Keplová L, Khiari Z, Betti M. Preparation and characterization of gelatin from collagen biomass obtained through a pH-shifting process of mechanically separated turkey meat. Poult Sci 2014; 93:989-1000. [DOI: 10.3382/ps.2013-03609] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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12
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Gutiérrez G, Matos M, Benito JM, Coca J, Pazos C. Preparation of HIPEs with controlled droplet size containing lutein. Colloids Surf A Physicochem Eng Asp 2014. [DOI: 10.1016/j.colsurfa.2013.05.077] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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13
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Effect of interfacial dilational rheology on the breakage of dispersed droplets in a dilute oil–water emulsion. Colloids Surf A Physicochem Eng Asp 2014. [DOI: 10.1016/j.colsurfa.2013.08.075] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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14
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Du L, Khiari Z, Pietrasik Z, Betti M. Physicochemical and functional properties of gelatins extracted from turkey and chicken heads. Poult Sci 2013; 92:2463-74. [PMID: 23960131 DOI: 10.3382/ps.2013-03161] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
Gelatins were prepared from chicken and turkey heads in a series of batch extractions at 2 different temperatures (50 and 60°C), and their composition and functional properties were evaluated. Gelatin yield from chicken and turkey heads was 52.29 and 62.76%, respectively, on a dry weight basis relative to the total collagen content in the raw materials. The gel strength of turkey gelatins varied from 332.7 to 368.4 g, which was significantly (P < 0.05) higher than that of chicken gelatins. Both chicken and turkey head gelatins had high solubility at acidic and alkaline pH values. However, turkey head gelatins showed better emulsifying and foaming properties compared with chicken gelatins.
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Affiliation(s)
- L Du
- Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Canada
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15
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Turchiuli C, Lemarié N, Cuvelier ME, Dumoulin E. Production of fine emulsions at pilot scale for oil compounds encapsulation. J FOOD ENG 2013. [DOI: 10.1016/j.jfoodeng.2012.02.039] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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16
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Comparison between gelatines extracted from mackerel and blue whiting bones after different pre-treatments. Food Chem 2013; 139:347-54. [PMID: 23561116 DOI: 10.1016/j.foodchem.2013.01.017] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2012] [Revised: 12/10/2012] [Accepted: 01/10/2013] [Indexed: 11/23/2022]
Abstract
Gelatines were extracted from mackerel and blue whiting bones after chemical or enzymatic pre-treatments and their functional properties (solubility, foaming and emulsifying properties) were analysed. The pre-treatment significantly (p<0.05) affected the composition and the functional properties of the extracted gelatines. The amino acid analyses showed that chemically pre-treated bone gelatines had higher imino acids (proline and hydroxyproline) contents compared to those extracted after the enzymatic pre-treatment, for both fish species. It was observed that all gelatines had higher solubility at low pH with a maximum value observed at pH 2. A significant effect of ionic strength was observed. Increasing the NaCl concentration to more than 1% resulted in a significant decrease of the solubility. Mackerel bone gelatines showed lower foaming capacity (FC) and higher foaming stability (FS) than blue whiting bone gelatines. Increasing the concentration of gelatine decreased the emulsifying activity index (EAI) but increased the stability index (ESI). The use of enzymes in the pre-treatment process gave gelatines with significantly (p<0.05) higher EAI and ESI.
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Ševčíková P, Kašpárková V, Vltavská P, Krejčí J. On the preparation and characterization of nanoemulsions produced by phase inversion emulsification. Colloids Surf A Physicochem Eng Asp 2012. [DOI: 10.1016/j.colsurfa.2012.06.031] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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18
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Tcholakova S, Lesov I, Golemanov K, Denkov ND, Judat S, Engel R, Danner T. Efficient emulsification of viscous oils at high drop volume fraction. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2011; 27:14783-14796. [PMID: 22054022 DOI: 10.1021/la203474b] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
It is shown experimentally in this study that the increase of drop volume fraction can be used as an efficient tool for emulsification of viscous oils in turbulent flow. In a systematic series of experiments, the effects of drop volume fraction and viscosity of the dispersed phase on the mean, d(32), and maximum, d(V95), diameters of the drops, formed during emulsification, are quantified. The volume fraction, Φ, of the dispersed oily phase is varied between 1% and 90%, and oils with viscosity varying between 3 and 10,000 mPa.s are studied. All experiments are performed at sufficiently high surfactant concentration, as to avoid possible drop-drop coalescence during emulsification. The analysis of the experimental data shows that there is a threshold drop volume fraction, Φ(TR), at which a transition from inertial turbulent regime into viscous turbulent regime of emulsification occurs, due to the increased overall viscosity of the emulsion. At Φ < Φ(TR), d(32) and d(V95) depend weakly on Φ and are well described by known theoretical expression for emulsification in inertial turbulent regime (Davies, Chem. Eng. Sci. 1985, 40, 839), which accounts for the effects of oil viscosity and interfacial tension. At Φ > Φ(TR), both d(32) and polydispersity of the formed emulsions decrease very significantly with the increase of Φ (for the oils with η(D) > 10 mPa.s). Thus, very efficient emulsification of the viscous oils is realized. Very surprisingly, a third regime of emulsification is observed in the range of concentrated emulsions with Φ > 75%, where the mean drop size and emulsion polydispersity are found experimentally to be very similar for all oils and surfactants studied-an experimental fact that does not comply with any of the existing models of drop breakup during emulsification. Possible mechanistic explanations of this result are discussed. The experimental data for semiconcentrated and concentrated emulsions with Φ > Φ(TR) are described by a simple scaling expression, which accounts for the effects of all main factors studied.
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Affiliation(s)
- Slavka Tcholakova
- Department of Chemical Engineering, Faculty of Chemistry, Sofia University, 1164 Sofia, Bulgaria.
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Liu CH, Chang FY. Development and Characterization of Eucalyptol Microemulsions for Topic Delivery of Curcumin. Chem Pharm Bull (Tokyo) 2011; 59:172-8. [DOI: 10.1248/cpb.59.172] [Citation(s) in RCA: 64] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
- Chi-Hsien Liu
- Graduate Institute of Biochemical and Biomedical Engineering, Chang Gung University
| | - Fu-Yen Chang
- Graduate Institute of Biochemical and Biomedical Engineering, Chang Gung University
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Terpene microemulsions for transdermal curcumin delivery: effects of terpenes and cosurfactants. Colloids Surf B Biointerfaces 2010; 82:63-70. [PMID: 20828994 DOI: 10.1016/j.colsurfb.2010.08.018] [Citation(s) in RCA: 97] [Impact Index Per Article: 6.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2010] [Revised: 07/15/2010] [Accepted: 08/10/2010] [Indexed: 11/21/2022]
Abstract
Microemulsion systems composed of terpenes, polysorbate 80, cosurfactants, and water were investigated as transdermal delivery vehicles for curcumin. Pseudoternary phase diagrams of three terpenes (limonene, 1,8-cineole, and α-terpineol) at a constant surfactant/cosurfactant ratio (1:1) were constructed to illustrate their phase behaviors. Limonene combined with cosurfactants like ethanol, isopropanol, and propylene glycol were employed as microemulsion ingredients to study their potential for transdermal curcumin delivery. The transdermal delivery efficacy and skin retention of curcumin were evaluated using neonate pig skin mounted on a Franz diffusion cell. The curcumin permeation rates in the limonene microemulsion studied were 30- and 44-fold higher than those of 1,8-cineole and α-terpineol microemulsions, respectively. Significant effects on the skin permeation rates were observed from microemulsions containing different limonene/water contents. Histological examination of treated skin was performed to investigate the change of skin morphologies. Characteristics such as droplet size, conductivity, interfacial tension, and viscosity were analyzed to understand the physicochemical properties of the transdermal microemulsions. In conclusion, microemulsions loaded with curcumin were successfully optimized for transdermal delivery after screening various terpenes, cosurfactants, and limonene/water ratios. These results indicate that the limonene microemulsion system is a promising tool for the percutaneous delivery of curcumin.
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21
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Preparation and characterization of ethylcellulose-based microcapsules for sustaining release of a model fragrance. Macromol Res 2010. [DOI: 10.1007/s13233-010-0701-z] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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22
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Aravand MA, Semsarzadeh MA. Particle Formation by Emulsion Inversion Method: Effect of the Stirring Speed on Inversion and Formation of Spherical Particles. ACTA ACUST UNITED AC 2008. [DOI: 10.1002/masy.200851419] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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23
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Jahanzad F, Mobberley S, Saha B, Brooks BW. Composite polymer particles via concentrated emulsification. Colloids Surf A Physicochem Eng Asp 2007. [DOI: 10.1016/j.colsurfa.2007.02.045] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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