Crocin loaded nano-emulsions: Factors affecting emulsion properties in spontaneous emulsification

Mehrnia, Mohammad-Amin; Jafari, Seid Mahdi; Makhmalzadeh, Behzad Sharif; Maghsoudlou, Yahya

doi:10.1016/j.ijbiomac.2015.12.029

Cited by 123 publications

(40 citation statements)

References 64 publications

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“…The mean droplet size increased with the surfactant concentration decreased, which is in agreement with former studies. 52,58 This phenomenon is attributed to several reasons: the reduction in interfacial tension with an increasing surfactant concentration and the surfactant diffusion into the aqueous phase facilitating the formation of ne droplets. 54 The PDI was lowest at the highest surfactant concentration (SOR ¼ 16/1).…”

Section: Inuence Of Surfactant Concentrationmentioning

confidence: 99%

Development and characterization of promising Cremophor EL-stabilized o/w nanoemulsions containing short-chain alcohols as a cosurfactant

2017

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Nanoemulsions have attracted much attention due to their wide application in commercial industries such as pharmaceutics, food, beverages and skin care. Cremophor EL has been extensively used for emulsification, protection and solubilization of various lipophilic bioactive agents. However, their anaphylactoid hypersensitivity reactions are still challenging. Therefore, the aim of this study was to develop and characterize a promising, low-level Cremophor EL-stabilized o/w nanoemulsion using the spontaneous emulsification method for oral administration. From comparing the physicochemical properties (particle size and size distribution) of their emulsions, Cremophor has better emulsifying capacity than Tween and the droplet radius of emulsions can be reduced by increasing the surfactant concentration in current systems. The impact of various short-chain alcohols (C-OH < 5) on the formation and stability of nanoemulsions was also investigated to optimize the formulations. And there is a good correlation between nanoemulsion droplet size and the surfactant packing parameter (p). The smallest droplet size with the narrowest size distribution was produced by the system containing ethylene glycol as a cosurfactant. However, preparation of nanoemulsions with ethylene glycol was a time-consuming process since it was difficult to emulsify the water-induced gel-structure. Surfactantto-oil mass ratio and surfactant-to-cosurfactant levels had to be optimized to produce fine droplets.Moreover, there was a linear relationship between the viscosity/log P value of alcohols and droplet size.Ostwald ripening was the dominant breakdown process of nanoemulsions obtained in the ethyl oleate/ Cremophor EL-butanol (3 : 2)/water system. Ostwald ripening rate was increased with increasing surfactant concentration. Dilution (100Â) of this system considerably improved their stability against droplet growth. This study demonstrated that alcohol addition might be a useful tool for preparing Cremophor EL-stabilized nanoemulsions for pharmaceutical applications.

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Section: Inuence Of Surfactant Concentrationmentioning

confidence: 99%

Development and characterization of promising Cremophor EL-stabilized o/w nanoemulsions containing short-chain alcohols as a cosurfactant

2017

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“…This method is usually used for preparing conventional emulsions and nanoemulsions. Low‐energy methods are based on adjusting and controlling the interfacial properties of oil and aqueous phases that are usually used to make microemulsions …”

Section: Introductionmentioning

confidence: 99%

Fabrication of peppermint essential oil nanoemulsions by spontaneous method: Effect of preparing conditions on droplet size

Barakat¹,

Mehrnia²,

Nasehi

et al. 2018

Flavour & Fragrance J

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Peppermint essential oil is used in food, cosmetics, and pharmaceutical industries. The fabrication of peppermint nanoemulsion can increase its efficiency at lower concentrations. Spontaneous emulsification is a low‐energy method based on the characteristics of the surfactant. Factors affecting the interfacial properties of organic and aqueous phases at the time of mixing can influence the formation and droplet size of emulsions. In this study, nonionic surfactants of Tween 20, Tween 40, and Tween 80 were used to prepare peppermint microemulsions. After selecting an appropriate surfactant, the effect of stirring speed, organic phase temperature, storage for 90 days, and different surfactant‐to‐oil ratios were evaluated to investigate the emulsifying ability of the surfactant under different conditions and concentrations. The results showed that the best microemulsion was formed using Tween 80 with a droplet size of around 50 nm. Varying the surfactant‐to‐oil ratio from 50 to 225%, we found that a nanoemulsion was formed at all concentrations. Moreover, we found that the speed of mixing of organic and aqueous phases and the temperature of the organic phase affects the droplet size. At higher surfactant‐to‐oil ratios, storing the microemulsion for 90 days decreased its droplet size and increased transparency.

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“…Previous researches have showed high compatibility of PGPR with vegetable oils comparing to Span 80 (Bonnet et al, ; Matos, Gutierrez, Coca, & Pazos, ; Mehrnia et al, ). It seems smaller droplets of microemulsions prepared using PGPR could be attributed to lower HLB value or high tendency of surfactant to oil phase.…”

Section: Resultsmentioning

confidence: 96%

“…It seems the most important parameters in preparing water in oil microemulsions using spontaneous method is time of mixing and continuous phase properties. In some research for preparing microemulsion by increasing stirring speed droplet size was decreased (Saberi et al, ) and in some research no change (An et al, ) or increase of droplets were observed (Mehrnia et al, ).…”

Section: Resultsmentioning

confidence: 99%

Preparation and characterization of water in sesame oil microemulsion by spontaneous method

Nazari¹,

Mehrnia²,

Jooyandeh³

et al. 2019

J Food Process Engineering

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Microemulsions based on their formation mechanism comparing to kinetically stable nanoemulsions are thermodynamically stable. Moreover, water in oil microemulsions could be used for encapsulation of water soluble compounds or preparing low fat products. In this research, we investigated the effects of preparation and formulation conditions on the formation and physical properties of water in sesame oil microemulsions using spontaneous method. Results showed that PGPR comparing to Span 80 formed transparent nanoemulsion with 67 nm droplet size. To investigate PGPR ability for emulsifying higher amounts of dispersed phase, water content increased in fixed concentration of PGPR. Increasing water content (%WOR) from 10 to 50% increased droplet size and viscosity from 53 to 722 nm and from 115 to 183 mPa.s, respectively. By increasing stirring speed to 900 rpm, droplet size decreased to 45 nm, but increasing stirring time to 2.5 hr, droplet size increased to 72 nm comparing to standard conditions. Comparing to pure water dissolving Vitamin C in inner aqueous phase increased droplet size to 171 nm. Practical applications Water in oil microemulsions fabricated using spontaneous method due to their high stability could be used for preparing low fat products such as seasonings and sauces. In this study, internal aqueous phase increased as much as possible at a fixed concentration of surfactant and factors affecting the emulsion droplet size and consequently their stability were evaluated. Moreover, such emulsions could be used for encapsulating water soluble ingredients such as Vitamin C in aqueous phase.

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Crocin loaded nano-emulsions: Factors affecting emulsion properties in spontaneous emulsification

Cited by 123 publications

References 64 publications

Development and characterization of promising Cremophor EL-stabilized o/w nanoemulsions containing short-chain alcohols as a cosurfactant

Development and characterization of promising Cremophor EL-stabilized o/w nanoemulsions containing short-chain alcohols as a cosurfactant

Fabrication of peppermint essential oil nanoemulsions by spontaneous method: Effect of preparing conditions on droplet size

Preparation and characterization of water in sesame oil microemulsion by spontaneous method

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