On the preparation and characterization of nanoemulsions produced by phase inversion emulsification

Ševčíková, P.; Kašpárková, Věra; Vltavská, Pavlína; Krejčí, Jiří

doi:10.1016/j.colsurfa.2012.06.031

Cited by 19 publications

(9 citation statements)

References 21 publications

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“…Sevcíková et al . [ 32 ] obtained nanoemulsions by varying the surfactant level between 3.0% to 5.0%, but they suggested that it is possible to obtain nanoemulsions using 1.5% to 10% of surfactant, what justifies the variation of surfactant concentration from 3% to 10% in our study [ 32 ].…”

Section: Resultsmentioning

confidence: 77%

“…The type of emulsion formed (W/O or O/W) is mainly dependent on the surfactant system used in the emulsification process, and the amount of each phase that could influence this process to form a nanoemulsion [ 28 ]. Nanoemulsions are formulations with high water content [ 29 ], so we tested formulations with water contents varying from 50% to 92%.…”

Section: Resultsmentioning

confidence: 99%

“…Ševčíková et al . [ 28 ] also reported better results for samples stored at 4 °C at which minimal particle size changes happen, compared to samples stored at higher temperatures [ 28 ]. Samples stored at 45 °C (except FX) and 25 °C showed significant changes in particle size after 60 days ( Figure 1 and Figure 2 ).…”

Section: Resultsmentioning

confidence: 99%

“…Like in our study, Ševčíková et al . [ 32 ] produced stable nanoemulsions in which an increase in droplet size from 140 nm (25th day) to 250 nm (28th day) at 25 °C storage temperature was observed.…”

Section: Resultsmentioning

confidence: 99%

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Production and Characterization of Cosmetic Nanoemulsions Containing Opuntia ficus-indica (L.) Mill Extract as Moisturizing Agent

et al. 2015

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This study aimed to produce and characterize an oil in water (O/W) nanoemulsion containing Opuntia ficus-indica (L.) Mill hydroglycolic extract, as well as evaluate its preliminary and accelerated thermal stability and moisturizing efficacy. The formulations containing 0.5% of xanthan gum (FX) and 0.5% of xanthan gum and 1% of Opuntia ficus-indica MILL extract (FXE) were white, homogeneus and fluid in aspect. Both formulations were stable during preliminary and accelerated stability tests. FX and FXE presented a pH compatible to skin pH (4.5–6.0); droplet size varying from 92.2 to 233.6 nm; a polydispersion index (PDI) around 0.200 and a zeta potential from −26.71 to −47.01 mV. FXE was able to increase the water content of the stratum corneum for 5 h after application on the forearm. The O/W nanoemulsions containing 1% of Opuntia ficus-indica (L.) Mill extract presented suitable stability for at least for 60 days. Besides, this formulation was able to increase the water content of stratum corneum, showing its moisturizing efficacy.

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Section: Resultsmentioning

confidence: 77%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

See 2 more Smart Citations

Production and Characterization of Cosmetic Nanoemulsions Containing Opuntia ficus-indica (L.) Mill Extract as Moisturizing Agent

et al. 2015

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“…To fabricate nano‐emulsions, it is viable to employ high‐energy and low‐energy methods (Izquierdo et al, ). With high‐energy methods, it is necessary to maintain high mechanical energy exerting on the system using various kinds of instruments including ultrasound generators, rotor/stator type, and high‐pressure homogenizers (Ševčíková, Kašpárková, Vltavská, & Krejčí, ). On the contrary, the use of low‐energy emulsification methods requires low energy and the formation of nanoparticles is carried out mainly through either the phase inversion temperature (PIT) or the emulsion inversion point (EIP) technique (Anton, Benoit, & Saulnier, ).…”

Section: Introductionmentioning

confidence: 99%

Formulation of black pepper (Piper nigrum L.) essential oil nano‐emulsion via phase inversion temperature method

Vinh¹,

Hien

Đao³

2020

Food Science & Nutrition

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Recent trends in preservation of processed foods involve the use of natural compounds, rather than chemically synthesized additives, to simultaneously confer antimicrobial properties and prevent fat oxidation. In this regard, black pepper essential oils, due to its diversity in biological activities, have been increasingly popular. The compounds are often used in relatively low amounts and in the form of nanoparticles to permit well blending into foods or uniform dispersion on the surface of fresh meat. The purpose of this study is to determine experimental parameters of a nano‐emulsion formation process from black pepper essential oil via the phase inversion temperature (PIT) technique. The study results showed that the system achieved the optimal nano‐emulsion under following condition: the ratio by weight of water: Tween‐80: oil = 86:9.7:4.3, the stirring speed of nano‐emulsions at 500 rpm for 45 min (heating at 75°C for 30 min and then rapidly cooling at 5°C for 15 min).

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Thixotropic Behavior of Oil‐in‐Water Emulsions Stabilized with Ethoxylated Amines at Low Shear Rates

Zanotti

Santos

2019

Chem Eng & Technol

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Oil‐in‐water (O/W) emulsification is a lubricating pipeline method based on the reduction of the energy frictional loss produced during viscous flow. The flow behavior of heavy O/W emulsions formulated with nonionic surfactants is described. The effects of pH and salinity of the aqueous phase on droplet diameter, stability, and apparent viscosity of O/W emulsions were evaluated. The low‐shear Couette flow of O/W emulsions displayed intense shear‐thinning and thixotropic behavior. Thixotropy was associated to the droplet deformation energy caused by shear rate changes. The droplet deformation and alignment led to the apparent viscosity reduction compared to the fluid at rest. Thixotropic behavior is supposed to balance between the breakdown and recovery of droplet ordered structures. Emulsion formulation parameters were influenced by the aqueous phase pH, enabling to manage the emulsion properties. The droplet mean diameter of < 18 µm resulted in very stable emulsions.

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On the preparation and characterization of nanoemulsions produced by phase inversion emulsification

Cited by 19 publications

References 21 publications

Production and Characterization of Cosmetic Nanoemulsions Containing Opuntia ficus-indica (L.) Mill Extract as Moisturizing Agent

Production and Characterization of Cosmetic Nanoemulsions Containing Opuntia ficus-indica (L.) Mill Extract as Moisturizing Agent

Formulation of black pepper (Piper nigrum L.) essential oil nano‐emulsion via phase inversion temperature method

Thixotropic Behavior of Oil‐in‐Water Emulsions Stabilized with Ethoxylated Amines at Low Shear Rates

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