Aqueous and nonaqueous microemulsion systems with a palm oil‐base emollient

Suhaimi, Hamdan; Lizana, R.; Rose, Laili Che

doi:10.1007/bf02635793

Cited by 12 publications

(6 citation statements)

References 12 publications

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“…However, the microemulsification of molecularly large and partially amphiphilic oils such as triglycerides is notoriously difficult. Careful studies of the phase behavior of triglycerides with nonionic surfactants have consistently shown the existence of persistent asymmetric lamellar phases that solubilize very little oil. − While patents and reports abound that claim the microemulsification of triglycerides using a wide variety of surfactants, − there have been no reports of triglyceride microemulsions that exhibit the characteristic patterns of nonionic surfactant phase behavior 27 and which allow precise control of the phase behavior and microstructure ranging from water-continuous to bicontinuous to oil-continuous. Minana-Perez et al have previously reported the use of alkyl sulfates with oxypropylene groups inserted between the sulfate headgroup and the alkyl tail for forming efficient microemulsions of the bicontinuous type.…”

Section: Introductionmentioning

confidence: 99%

Microemulsification of Triglyceride Sebum and the Role of Interfacial Structure on Bicontinuous Phase Behavior

Huang

Lips

2004

Langmuir

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A unique triblock surfactant is reported that allows for the efficient microemulsification of triglycerides. Unlike the results of all previous efforts, these triglyceride microemulsions can be formed without the use of cosurfactants or dilution with co-oils and follow the classical patterns of surfactant phase behavior exhibited by mixtures of water, alkane oils, and nonionic oligoethylene glycol surfactants, i.e., progression from oil/water emulsions to one-phase microemulsions to water/oil emulsions with increasing temperature. Lamellar phases that usually dominate the aqueous phase behavior of surfactant/triglyceride mixtures are suppressed, allowing for the formation of single-phase microemulsions containing equal amounts of triglyceride and water. These isotropic and low-viscous fluids are particularly useful for cleansing and delivery of functional ingredients in skin care products. The effects of mixing a variety of typical skin care ingredients and components of sebum (skin oil) were also explored. Fatty acids significantly reduce the average microemulsion temperature, while other ingredients and oils, which do not partition at the oil/water interface, have less impact on the phase behavior. In all cases, one-phase microemulsions containing equal amounts of oil and water can be formed even at high additive concentrations. Indeed, partial replacement oftriglyceride with any of the additives examined consistently reduced the amount of surfactant necessary to form single-phase microemulsions. However, the greatest boost in surfactant efficiency was found with the addition of medium molecular weight amphiphilic block copolymers.

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Section: Introductionmentioning

confidence: 99%

Microemulsification of Triglyceride Sebum and the Role of Interfacial Structure on Bicontinuous Phase Behavior

Huang

Lips

2004

Langmuir

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“…7,8 In this effort, normal alkanes have been replaced by oils acceptable in food (or pharmaceuticals) industry, and the majority of preparations are oil continuous. These papers focused on studying the ability of formulating a microemulsion with triglycerides [9][10][11][12][13][14] and perfumes [15][16][17] as the oil component. Joubran and coworkers 18,19 have studied the phase behavior and microstructure of water-in-triglycerides (W/O) microemulsions based on polyoxyethylene (40) sorbitanhexaoleate.…”

Section: Introductionmentioning

confidence: 99%

Structural characterization of five-component food grade oil-in-water nonionic microemulsions

Yaghmur

Campo

Aserin

et al. 2004

Phys. Chem. Chem. Phys.

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The microstructure of a multi-component oil-in-water (O/W) microemulsion, to serve as a microreactor or a solubilization vehicle for food applications, has been studied using small angle scattering X-rays (SAXS) and neutron (SANS) techniques. Significant structural changes along selected aqueous dilution lines in the O/W microemulsions were determined. We found that the droplets ' size is affected by increasing the water content, the oleic phase concentration and content (mixture of R(þ)-limonene and ethanol), and the nature of the surfactant (Brij 96v and Tween 60). The micellar size increases with increasing the aqueous phase content in both, Brij 96v-based and Tween 60-based systems. Replacing Brij 96v by Tween 60 at constant weight leads to larger microemulsion droplets. The increase in the surfactant concentration of these systems, as expected, leads to smaller interaction radii and to higher values of the number particle density. Increasing ethanol content in the oleic phase (R(þ)-limonene plus ethanol) decreases the effective volume fraction, and causes reduction in the micellar size at decreasing surfactant aggregation number as a result of its redistribution between the interfacial film and the continuous aqueous phase. The SANS investigations allowed a focus on the main effects of propylene glycol (PG) and ethanol (EtOH). Both hydrophilic molecules have similar tuning properties on the microstructure. Both decrease the droplet size, render them more globular, and increase the number of micelles. It was concluded from these results that both alcohols are partially incorporated into the interface (most of it stays in the aqueous phase). The only observed difference in the investigated samples was that upon replacing the aqueous phase partially with PG, the effective volume fractions of the dispersed phase was decreased, while it remained unchanged when it was partially replaced by EtOH. PG and EtOH seem to influence the microstructure independently.

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“…From a food industry perspective, an ideal candidate for the formation of microemulsions is vegetable oil (due to its low cost and abundance). However, the most common organic phase used in microemulsions is mineral oil, which is a mixture of aliphatic chains with chain lengths normally varying from 8 to 30 carbons [40,41] ). Mineral oil has been used in microemulsions as it is effective at generating well-defined dispersed phases.…”

Section: Organic Phasementioning

confidence: 99%

“…[15] Many food-based oils including mineral, soy, corn, cottonseed and sunflower have been used to generate microemulsions, although not necessarily for food applications. [15,33,[40][41][42] Long-chain triglycerides (e.g., with 18 carbons) are difficult to solubilise given their high molecular weight which limits their flexibility at the interface and restricts film penetration and formation. [15] These have been often substituted by medium-chain triglycerides (e.g., tricaprylin), where the smaller fatty acid chain lengths permit greater flexibility at the interface.…”

Section: Organic Phasementioning

confidence: 99%

“…[15] These have been often substituted by medium-chain triglycerides (e.g., tricaprylin), where the smaller fatty acid chain lengths permit greater flexibility at the interface. [38][39][40][41][42][43] Also, medium-chain triglycerides have been used to enhance absorption and bioavailability of water-soluble compounds such as calcein and peptides. [44][45][46] Soybean oil was used as the continuous phase in the microemulsions.…”

Section: Organic Phasementioning

confidence: 99%

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Development and stability of microemulsions as carriers for nutraceuticals

Berry¹

2021

Preprint

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The formulation and chacterisation of food-grade water-in-oil (s/o) microemulsions as carriers for bioactive molecules are studied. The microemulsions consisted of deionised water, polysorbate 80, soybean oil, glycerol monooleate and sodium chloride (as a model marker). The formulated microemulsions were studied for droplet size via dynamic light scattering and transmission electron microscopy, conductance and viscosity. Phase bahaviour was studied along two dilution lines. Along these dilution lines, microemulsions were loaded with NaCl at their maximum solubilisation capacity. The stability of the microemulsions with and without NaCl was studied visually and through droplet size determination. Using a conductivity meter, sodium chloride-containing microemulsions were studied for release along one of the dilution lines. The release mechanism was established based on visual observation and using confocal laser scanning microscopy. The release of sodium chloride upon de-stabilisation of the microemulsion resulted from phase inversion. This phase inversion was brought about by the dilution of the microemulsion upon ingress of water as a result of osmosis. Overall, this study demonstrated that microemulsions have the potential to solubilise hydrophilic food additives such as NaCl and the solubilised additive (sodium chloride) could be released following microemulsion de-stabilisation.

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Aqueous and nonaqueous microemulsion systems with a palm oil‐base emollient

Cited by 12 publications

References 12 publications

Microemulsification of Triglyceride Sebum and the Role of Interfacial Structure on Bicontinuous Phase Behavior

Microemulsification of Triglyceride Sebum and the Role of Interfacial Structure on Bicontinuous Phase Behavior

Structural characterization of five-component food grade oil-in-water nonionic microemulsions

Development and stability of microemulsions as carriers for nutraceuticals

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