Organogels, promising drug delivery systems: an update of state-of-the-art and recent applications

Esposito, Cloé L.; Kirilov, Plamen; Roullin, V. Gaëlle

doi:10.1016/j.jconrel.2017.12.019

Cited by 183 publications

(144 citation statements)

References 213 publications

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“…Unique thermodynamic behavior, viscoelasticity and the variety of materials that can be used are among the most important characteristics of this type of gels. These properties can also be tuned with formulation adjustments and material combinations that increase their potential (Cakmakcı Gundogdu and Kavaz, 2008;Esposito et al, 2018;Lupi et al, 2015;Singh et al, 2014). In fact, such applications of hybrid gels can target major developments for food industry that will represent an alternative for the enrichment of food nutritional.…”

Section: Introductionmentioning

confidence: 99%

Hybrid gels: Influence of oleogel/hydrogel ratio on rheological and textural properties

Martins

Silva

Maciel

et al. 2019

Food Research International

114

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Hybrid gels can be used for controlled delivery of bioactives and for textural and rheological modification of foods. In this regard the hydrogel:oleogel ratio and gel development methodologies showed to be the aspects that influence most of their properties. The present study shows how different fractions of oleogel can influence the hydrogel matrix of an oleogel-in-hydrogel emulsified system in terms of polymorphic arrangement, microstructure, texture and rheology. The hydrogel was prepared by using an aqueous sodium alginate solution and the oleogel was prepared through the gelation of medium chain triglycerides with beeswax. Hybrid gels were prepared under constant shearing. Crystallinity was clearly changed as hydrogel and oleogel were combined. No polymorphism was observed in the X-Ray diffraction of hybrid gels, as these showed homogeneous results for all component ratios. The behaviour of samples with increasing oleogel-to-hydrogel ratio presented a decrease of both firmness and spreadability, and then, a decrease of gel adhesivity and cohesiveness. This textural response was a consequence of the disaggregated structure, stemming from the disruption of the hydrogel network, due to the inclusion of increasing amounts of oleogel. Rheological results showed that all hybrid gels presented a gellike behaviour (G´> G´´). Oleogel's strength influenced the overall textural and rheological performance of hybrid gels. This work demonstrates the possibility of producing hybrid gels aiming to tailor texture on food systems.

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Section: Introductionmentioning

confidence: 99%

Hybrid gels: Influence of oleogel/hydrogel ratio on rheological and textural properties

Martins

Silva

Maciel

et al. 2019

Food Research International

114

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“…The influence of vegetable oils on the viscosity of organogels in one of the parameters that can also be explored to produce formulations with differential capabilities to deliver active ingredients on skin. According to Welin-Berger and co-workers (2001), one strategy to deliver substances into the deepest layers of the skin is by using vehicles capable to infiltrate the barrier while loading the active ingredient, and organogels have been considered promising vehicles for this purpose due to its lipophilic nature [24,27]. Although our work does not explore this application, our results may provide information for future attempts in this direction, that is component selection in organogel-based formulations for controlled delivery of active ingredients.…”

Section: Rheologymentioning

confidence: 99%

Influence of vegetable oils in the rheology, texture profile and sensory properties of cosmetic formulations based on organogel

César

Campos

2020

Intern J of Cosmetic Sci

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Objective The knowledge about how ingredients in formulation can influence the texture profile is an important factor on the development of a cosmetic product. In this context, the aim of this work was to evaluate the effect of vegetable oils in the texture profile, rheological and sensorial properties of cosmetic formulations based on organogel. Methods Four organogel‐based emulsions were developed and supplemented or not with sunflower, macadamia or olive oils. Analyses of rheological behaviour, texture profile and sensory properties were performed. Results The vegetable oils added to formulation did not alter the pseudoplastic rheological behaviour, but increased the area of hysteresis and reduced the work of shear of the formulations. In addition, the sunflower seed oil increased the consistency index and all texture parameters while the macadamia oil reduced firmness and consistency. The cosmetic formulation based on organogel containing the sunflower seed oil showed the highest score on sensory evaluation. Conclusion The vegetable oils affected the rheology behaviour, texture profile and sensory properties of the formulations under study. However, the influence of sunflower oil in organogel‐based cosmetic formulation was more pronounced considering texture profile and the response perceived by subjects in the sensorial analysis.

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“…The use of gels in the pharmaceutical field has been studied by several groups, especially for encapsulation and drug delivery applications since gels can be swelled in certain media for the easy release of entrapped drug crystals [ 108 , 109 , 110 ]. More recently, crystallization of APIs within gel networks has gained traction due to control of over both surface geometry and surface chemistry [ 105 , 111 , 112 ].…”

Section: Combining Surface Chemistry and Confinement For Pharmaceumentioning

confidence: 99%

Combining Surface Templating and Confinement for Controlling Pharmaceutical Crystallization

Banerjee

Brettmann

2020

Pharmaceutics

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Poor water solubility is one of the major challenges to the development of oral dosage forms containing active pharmaceutical ingredients (APIs). Polymorphism in APIs leads to crystals with different surface wettabilities and free energies, which can lead to different dissolution properties. Crystal size and habit further contribute to this variability. An important focus in pharmaceutical research has been on controlling the drug form to improve the solubility and thus bioavailability of APIs. In this regard, heterogeneous crystallization on surfaces and crystallization under confinement have become prominent forms of controlling polymorphism and drug crystal size and habits; however there has not been a thorough review into the emerging field of combining these approaches to control crystallization. This tutorial-style review addresses the major advances that have been made in controlling API forms using combined crystallization methods. By designing templates that not only control the surface functionality but also enable confinement of particles within a porous structure, these combined systems have the potential to provide better control over drug polymorph formation and crystal size and habit. This review further provides a perspective on the future of using a combined crystallization approach and suggests that combining surface templating with confinement provides the advantage of both techniques to rationally design systems for API nucleation.

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Organogels, promising drug delivery systems: an update of state-of-the-art and recent applications

Cited by 183 publications

References 213 publications

Hybrid gels: Influence of oleogel/hydrogel ratio on rheological and textural properties

Hybrid gels: Influence of oleogel/hydrogel ratio on rheological and textural properties

Influence of vegetable oils in the rheology, texture profile and sensory properties of cosmetic formulations based on organogel

Combining Surface Templating and Confinement for Controlling Pharmaceutical Crystallization

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