The
current paper discusses a key area in the development of novel
biobased products used in the food, cosmetics, and pharmaceutical
sectors. Herein, we made a conscious effort to conduct research on
the optimal rose flower wax (RFW) gelation concentration to promote
wheat germ oil (WGO) gelation because both components of this contribution
have beneficial impacts on human health. The critical gelation concentration
of RFW required to bring about gelation of WGO was oleogel (OG) 9%
(w/w). The alterations in the characteristic features of RFW and WGO
were thoroughly examined at the macroscopic and microscopic levels.
Images taken with bright field and polarized light microscopes revealed
the crystalline network structure of fiber-like fat crystals. The
Fourier transform infrared and micro-Raman data indicate that the
interactions between the constituent parts of OGs were composition-dependent.
X-ray diffraction diffractograms reveal the presence of a metastable
β′ polymorphic form of fat crystal in the OGs. Furthermore,
the development of solid fat crystals in OG compositions was used
by the crystallization kinetics to explain the rate of OG crystallization.
According to mechanical tests, OG 17.5 considerably has the highest
firmness (F
0) and work of shear (C
0) abilities, indicating that it has greater
mechanical strength, molecular interaction, and stability than the
other OG formulations. The in vitro drug (curcumin) release from the
synthesized OGs was modeled using the Korsmeyer–Peppas equation,
and the results suggested that the drug molecules diffused out of
the OGs through a non-Fickian mechanism. The OGs demonstrate the ability
to be explored for oral drug delivery applications.
Oleogels (OGs) have gained a lot of interest as a delivery
system
for a variety of pharmaceuticals. The current study explains the development
of jasmine floral wax (JFW) and wheat germ oil (WGO)-based OGs for
oral drug (curcumin) delivery application. The OGs were made by dissolving
JFW in WGO at 70 °C and cooling it to room temperature (25 °C).
The critical gelation concentration of JFW that induces the gelation
of WGO was found to be 10% (w/w). The OGs were characterized using
various techniques such as Fourier transform infrared spectroscopy
(FTIR), X-ray diffraction (XRD), microscopic analysis, and mechanical
test. XRD data indicated that JFW influences the crystallinity of
the OGs. Among the prepared OGs, OG 17.5 showed higher crystallization
in the series. Optical microscopic studies demonstrated the formation
of fiber structures due to the entanglement of crystals whereas, polarized
light micrographs suggested the formation of spherulites or clustered
crystallite structures. The mechanical properties of the OGs increased
linearly with the increase in the JFW concentration. Curcumin-loaded
OGs were examined for their controlled release applications. In summary,
the developed OGs were found to have the necessary features for modulating
the oral delivery of curcumin.
Measurement of temperature one of the most important parameters for a wide range of applicatoins, including biological and chemical systems, because it effects cellular activity by controlling metabolic processes within...
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