Low Energy Emulsification Methods for Nanoparticles Synthesis

Sadtler, Véronique; Galindo-Alvarez, Johanna; Bégué, Emmanuelle Marie

doi:10.5772/35087

Cited by 2 publications

(2 citation statements)

References 35 publications

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“…Nano-emulsions are emulsions with droplet sizes from 20 nm up to 200 -500 nm [1][2][3][4][5][6], thermodynamically unstable, and appear transparent or translucent to the naked eyes. Nano-emulsions have advantages over conventional emulsions due to their small droplet size which possess stability against sedimentation or creaming [1].…”

Section: Introductionmentioning

confidence: 99%

“…These phase inversions result from the spontaneous change in the curvature of the surfactant from negative to positive (to obtain an O/W emulsion) or vice versa. As a result, phase inversion releases chemical energy that is used to form the nano-emulsion, and can be achieved (i) by changing temperature at constant composition, the so-called Phase Inversion Temperature (PIT) or (ii) by varying the composition of the system at constant temperature, the so-called Emulsion Inversion Point (EIP) method or Phase Inversion Composition (PIC) method [2][3][4][5][6].…”

Section: Introductionmentioning

confidence: 99%

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Nano-Emulsions; Emulsification Using Low Energy Methods

Gohtani

Prasert

2014

Jpn. J. Food Eng.

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Nano-emulsions are emulsions with droplet sizes from 20 nm up to 200-500 nm, thermodynamically unstable, and appear transparent or translucent to the naked eye. Nano-emulsions are very useful in many industries; such as food, pharmaceutical, cosmetic, and chemical. Forming nano-emulsions using a method that requires energy input from a mechanical device is known as a 'high-energy method', while a method using chemical energy stored in the components is referred to as a 'lowenergy method'. The low-energy method can be classified into three categories: the Phase Inversion Temperature method, Phase Inversion Composition method or Emulsion Inversion Point method and the Spontaneous Emulsification method. To study nano-emulsification using the low-energy methods, phase diagrams are used to determine the phase behavior of the components and specify the temperature and concentrations at which various structures exist at equilibrium with desired properties. Most research focuses on droplet size and polydispersibility of nano-emulsions, because these properties influence physicochemical properties, appearance and stability of nano-emulsions. There have been many studies on the effect of composition and the major determining factors in the emulsification process on droplet size and polydispersibility of nano-emulsions such as surfactant type, concentration, location, oil type, surfactant-to-oil ratio, salt, stirring speed, and temperature.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Nano-Emulsions; Emulsification Using Low Energy Methods

Gohtani

Prasert

2014

Jpn. J. Food Eng.

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Intraoral Film Containing Insulin-Phospholipid Microemulsion: Formulation and In Vivo Hypoglycemic Activity Study

et al. 2014

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Non-invasive administration of insulin is expected for better diabetes mellitus therapy. In this report, we developed intraoral preparation for insulin. Insulin was encapsulated into nanocarrier using self-assembly emulsification process. To increase lipophilicity of insulin, it was dispersed in phospholipid resulted in insulin-phospholipid solid dispersion. The microemulsion formula was established from our previous work which contained glyceryl monooleate (GMO), Tween 20, and polyethylene glycol (PEG 400) in a ratio of 1:8:1. To confirm the formation of insulin-phospholipid solid dispersion, PXRD, FTIR spectroscopy, and Raman spectroscopy were performed. Then, the microemulsion was evaluated for droplet size and distribution, zeta potential, entrapment efficiency, physical stability, and Raman spectroscopy. In addition, microemulsion with expected characteristic was evaluated for in vitro release, in vitro permeation, and in vivo activity. The droplets size of ∼100 nm with narrow distribution and positive charge of +0.56 mV were formed. The insulin encapsulated in the oil droplet was accounted of >90%. Water-soluble chitosan seems to be a promising film matrix polymer which also functioned as insulin release controller. Oral administration of insulin microemulsion to healthy Swiss-Webster mice showed hypoglycemic effect indicating the success of this protein against a harsh environment of the gastrointestinal tract. This effectiveness significantly increased by fourfold as compared to free insulin. Taken together, microemulsion seems to be a promising carrier for oral delivery of insulin.

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Low Energy Emulsification Methods for Nanoparticles Synthesis

Cited by 2 publications

References 35 publications

Nano-Emulsions; Emulsification Using Low Energy Methods

Nano-Emulsions; Emulsification Using Low Energy Methods

Intraoral Film Containing Insulin-Phospholipid Microemulsion: Formulation and In Vivo Hypoglycemic Activity Study

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