Preparation, modelling, characterization and release profile of vitamin D3 nanoemulsion

Jan, Yasmeena; Al-Keridis, Lamya Ahmed; Malik, Muneeb; Haq, Afrozul; Ahmad, Sayeed; Kaur, Jasmeet; Adnan, Mohd; Alshammari, Nawaf; Ashraf, Syed Amir; Panda, Bibhu Prasad

doi:10.1016/j.lwt.2022.113980

Cited by 11 publications

(7 citation statements)

References 44 publications

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“…This shows that both parameters have a greater impact on drop size and stability if emulsifier concentration is inversely proportional to drop size while directly proportional to stability. A similar trend was reported by Jan et al when encapsulating vitamin D3 in a nanoemulsion of observed values for drop size ranging from 160 to 320 nm.…”

Section: Resultsmentioning

confidence: 99%

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Optimizing Fucoidan Encapsulation in a W₁/O/W₂ Double Emulsion through an Ultrasound-Assisted Process and Response Surface Methodology

Bagale,

Kadi,

Malinin

et al. 2024

Ind. Eng. Chem. Res.

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Fucoidan from marine brown algae has been known to exert several health benefits, primarily antioxidant and anticancer properties. The primary goal of this research was to encapsulate fucoidan in stable water-in-oil-in-water (W1/O/W2) emulsions using an ultrasound technique. We optimized primary emulsion and double emulsion formulations using the response surface methodology (RSM). The formulation for primary emulsion and double emulsion is based on lecithin as the lipophilic surfactant concentration (0–5%), sonication time (20, 25, and 30 min), and hydrophilic surfactant Tween 80 (0–2.5%), respectively. Both emulsions are further characterized based on variables such as drop size, antioxidant activity, gravitational stability, peroxide value, and encapsulation efficiency. Based on RSM, the double emulsion with optimum conditions (sonication time, 25 min; internal emulsifier lecithin, 2.6%, sonication amplitude, 71%; and external emulsifier Tween 80, 1.2%) showed a small drop size (726 nm), antioxidant activity (91.33%), a stability of 85.33%, and an encapsulation efficiency of 90.36. Further optimized and stable double emulsions were assayed during 45 days of storage at a temperature of 37 °C. The results showed a slight change with minimal percentage loss of encapsulation efficiency from 90.36 to 86.78%.

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Section: Resultsmentioning

confidence: 99%

“…This means that the predicted value predicted the validated model for the PE samples. Jan et al give the same result parameter as CV and F and R 2 values close to our results while encapsulating vitamins in nanoemulsion form.…”

Section: Resultsmentioning

confidence: 99%

Optimizing Fucoidan Encapsulation in a W₁/O/W₂ Double Emulsion through an Ultrasound-Assisted Process and Response Surface Methodology

Bagale,

Kadi,

Malinin

et al. 2024

Ind. Eng. Chem. Res.

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“…The encapsulation efficiency of the most stable nanoemulsion was evaluated using the methodology reported by Jan et al [31] with some modifications. A total of 1 mL of the nanoemulsion was placed in duplicate in a centrifuge tube and centrifuged at 10,000 rpm for 15 min.…”

Section: Encapsulation Efficiency (Ee)mentioning

confidence: 99%

“…Nanoencapsulation of bioactive compounds promotes a controlled release and increases their bioavailability [1,17] because the main factor that controls the release behavior is the interaction between the carrier matrix and the medium of liberation. Furthermore, this can also be influenced by the interaction between the bioactive compound and the other components of the nanoemulsion [31].…”

Section: Drug Release Studymentioning

confidence: 99%

Improving Foodborne Pathogen Control Using Green Nanosized Emulsions of Plectranthus hadiensis Phytochemicals

Vega-Hernández,

Serrano-Niño,

Velázquez-Carriles

et al. 2023

Colloids and Interfaces

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Every year, millions of foodborne illnesses with thousands of deaths occur worldwide, which is why controlling foodborne pathogens is sought. In this study, nanoemulsions of phytochemicals extracted from Plectranthus hadiensis var. tomentosus (PHT) were obtained, and their antioxidant and antimicrobial capacities were evaluated. PHT extracts were obtained by maceration, ultrasound, and Naviglio methods, and their antimicrobial activity against Staphylococcus aureus, Listeria monocytogenes, Escherichia coli, and Salmonella enterica was determined by the microdilution method. The extract with the highest antimicrobial activity was obtained by Naviglio with a minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of 12.5 and 25 mg/mL, respectively, for all bacterial strains. The nanoemulsion (o/w) made with Tween 40, 5% extract, and 50% ultrasonic amplitude had a globule size of 4.4 nm, a polydispersity index of 0.48, and a surface charge of −0.08 mV and remained stable for 30 days. This nanosystem presented significantly higher antimicrobial and antioxidant activity than the free extract. Thus, the nanoencapsulation of the phytochemicals in the PHT extracts is an alternative to protect and enhance their biological activity against pathogenic microorganisms.

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“…For oral consumption, emulsion-based delivery of fat-soluble vitamin D3 can be a suitable method ( 12 ). The previous studies demonstrated the formation of nano-phytosomes using lipid- and solvent-based derivative methods ( 13 ), micro/nanoemulsion formulations ( 14 ), encapsulation of vitamin D 3 , loaded with cyclodextrin ( 15 ), zein nanodroplets enveloped with carboxymethyl chitosan ( 12 ), phase inversion temperature method ( 16 ) and preparation, modeling characterization, and release profile of vitamin D3 nanoemulsion ( 17 ). Therefore, using nanotechnology to encapsulate vitamin D into nano-delivery systems and then using them for additional fortification is an efficient way to increase solubility, bioavailability, distribution, and protection against oxidation, UV light, and manufacturing conditions ( 16 ).…”

Section: Introductionmentioning

confidence: 99%

Development, stabilization, and characterization of nanoemulsion of vitamin D3-enriched canola oil

Khalid,

Arshad,

Imran

et al. 2023

Front. Nutr.

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In this study, the oil-in-water nanoemulsion (NE) was prepared and loaded with vitamin D3 in food-grade (edible) canola oil and stabilized by Tween 80 and Span 80 by using a water titration technique with droplet sizes of 20 to 200 nm. A phase diagram was established for the influence of water, oil, and S-Mix concentration. The outcomes revealed that the particle size of blank canola oil nanoemulsion (NE) ranged from 60.12 to 62.27 (d.nm) and vitamin D3 NE ranged from 93.92 to 185.5 (d.nm). Droplet size and polydispersity index (PDI) of both blank and vitamin D3-loaded NE results were less than 1, and zeta potential results for blank and vitamin D3 loaded NE ranged from −9.71 to −15.32 mV and −7.29 to −13.56 mV, respectively. Furthermore, the pH and electrical conductivity of blank NE were 6.0 to 6.2 and 20 to 100 (μs/cm), respectively, whereas vitamin D3-loaded NE results were 6.0 to 6.2 and 30 to 100 (μs/cm), respectively. The viscosity results of blank NE ranged from 0.544 to 0.789 (mPa.s), while that of vitamin D3-loaded NE ranged from 0.613 to 0.793 (mPa.s). In this study, the long-term stability (3 months) of canola oil NE containing vitamin D3 at room temperature (25 C) and high temperature (40 C) was observed.

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Preparation, modelling, characterization and release profile of vitamin D3 nanoemulsion

Cited by 11 publications

References 44 publications

Optimizing Fucoidan Encapsulation in a W₁/O/W₂ Double Emulsion through an Ultrasound-Assisted Process and Response Surface Methodology

Optimizing Fucoidan Encapsulation in a W₁/O/W₂ Double Emulsion through an Ultrasound-Assisted Process and Response Surface Methodology

Improving Foodborne Pathogen Control Using Green Nanosized Emulsions of Plectranthus hadiensis Phytochemicals

Development, stabilization, and characterization of nanoemulsion of vitamin D3-enriched canola oil

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Preparation, modelling, characterization and release profile of vitamin D3 nanoemulsion

Cited by 11 publications

References 44 publications

Optimizing Fucoidan Encapsulation in a W1/O/W2 Double Emulsion through an Ultrasound-Assisted Process and Response Surface Methodology

Optimizing Fucoidan Encapsulation in a W1/O/W2 Double Emulsion through an Ultrasound-Assisted Process and Response Surface Methodology

Improving Foodborne Pathogen Control Using Green Nanosized Emulsions of Plectranthus hadiensis Phytochemicals

Development, stabilization, and characterization of nanoemulsion of vitamin D3-enriched canola oil

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Product

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Optimizing Fucoidan Encapsulation in a W₁/O/W₂ Double Emulsion through an Ultrasound-Assisted Process and Response Surface Methodology

Optimizing Fucoidan Encapsulation in a W₁/O/W₂ Double Emulsion through an Ultrasound-Assisted Process and Response Surface Methodology