Stability and rheological behavior of coconut oil-in-water emulsions formed by biopolymers

Design and Characterization of Lipid-Surfactant-Based Systems for Enhancing Topical Anti-Inflammatory Activity of Ursolic Acid

Skin inflammation is a symptom of many skin diseases, such as eczema, psoriasis, and dermatitis, which cause rashes, redness, heat, or blistering. The use of natural products with anti-inflammatory properties has gained importance in treating these symptoms. Ursolic acid (UA), a promising natural compound that is used to treat skin diseases, exhibits low aqueous solubility, resulting in poor absorption and low bioavailability. Designing topical formulations focuses on providing adequate delivery via application to the skin surface. The aim of this study was to formulate and characterize lipid-surfactant-based systems for the delivery of UA. Microemulsions and liquid crystalline systems (LCs) were characterized by polarized light microscopy (PLM), rheology techniques, and textural and bioadhesive assays. PLM supported the self-assembly of these systems and elucidated their formation. Rheologic examination revealed pseudoplastic and thixotropic behavior appropriate, and assays confirmed the ability of these formulations to adhere to the skin. In vivo studies were performed, and inflammation induced by croton oil was assessed for response to microemulsions and LCs. UA anti-inflammatory activities of ~60% and 50% were demonstrated by two microemulsions and 40% and 35% by two LCs, respectively. These data support the continued development of colloidal systems to deliver UA to ameliorate skin inflammation.

Thermal Properties of Novel Phase-Change Materials Based on Tamanu and Coconut Oil Encapsulated in Electrospun Fiber Matrices

The accumulation of thermal energy in construction elements during daytime, and its release during a colder night period is an efficient and green way to maintain a comfortable temperature range in buildings and vehicles. One approach to achieving this goal is to store thermal energy as latent heat of the phase transition using the so-called phase-change materials (PCMs). Vegetable oils came recently into focus as cheap, widely available, and environmentally friendly PCMs. In this study, we report the thermal properties of PCMs based on tamanu and coconut oils in three configurations: pure, emulsion, and encapsulated forms. We demonstrate the encapsulation of pure coconut- and tamanu-oil emulsions, and their mixtures and mixtures with commercial PCM paraffins in fiber matrices produced by a coaxial electrospinning technique. Polycaprolactone (PCL) was used as a shell, the PCM emulsion was formed by the studied oils, and sodium dodecyl sulfate (SDS) and polyvinyl alcohol (PVA) were used as emulsifiers. The addition of commercially available paraffin RT18 into a 70/30 mixture of coconut and tamanu oil, successfully encapsulated in the core of a PCL shell, demonstrated latent heats of melting and solidification of 63.8 and 57.6 kJ/kg, respectively.

Functional and Rheological Properties of Vicia faba L. Protein Isolates

A protein isolate (85.5%) was obtained from the Vicia faba L. seeds. The main protein fraction, typical for the seeds of this plant, was found to be most numerous: Legumin (35 kDa) and Vicilin (45 kDa). The hydrodynamic and surface properties of isolate aqueous solutions were studied with the help of dynamic light scattering, ζ-potential, and tensometry in a wide range of concentrations and pH conditions. Selected functional properties, like foaming and emulsifying abilities, were studied. An increase of water solubility was shown with a raising pH, as well as a water holding capacity (WHC). The protein isolate showed a tendency to decrease the surface tension of water solutions, with high hydrophobicity and a negative charge of the isolate enhancing the foaming and emulsifying properties. The analysis of the concentration and the pH influence on selected functional properties indicated alkaline conditions as favorable for good foaming and emulsifying properties of the isolate and affected on their rheological properties.

Stress response and characterization of oil-in-water emulsions stabilized with Kluyveromyces marxianus mannoprotein

This study was intended to investigate physico-chemical, rheological, and emulsifying properties of oil-in-water emulsions prepared from the Kluyveromyces marxianus mannoprotein (KMM). Also, the stress-response function of the KMM emulsions was compared with that of the whey protein concentrate (WPC) emulsions in terms of zeta potential, size, and rheology. The stress experiments were conducted at different pH (3 to 9), ionic composition (0 to 500 mM NaCl), and temperatures (30 to 90 °C). The extracted KMM with a molecular weight of 107.2 kDa had 28.8% proteins and 68.22% carbohydrates. With increasing the KMM concentration to 1.5% (w/w), the zeta potential, droplet size, and apparent viscosity of the emulsions reached -35 mV, ∼1 μ, and ∼9 mPa·s, respectively. After applying pH, ionic composition, and temperature, the KMM emulsions were more stable than the WPC emulsions. In conclusion, KMM can be used as a bioemulsifier and be more effective in stabilizing emulsions than WPC. PRACTICAL APPLICATION: Yeasts are a rich source of natural materials. In this study, we extracted mannoproteins from the yeast cell wall and evaluated their functional properties to be used as an emulsifier in oil-in-water emulsions. The results of this study confirm that the yeast-derived mannoproteins are good at stabilizing these emulsions either in the presence or absence of different environmental conditions.