Preparation of a stable double emulsion (W1/O/W2): role of the interfacial films on the stability of the system

Kanouni, Mouhcine; Rosano, Henri L.; Naouli, Nabil

doi:10.1016/s0001-8686(02)00079-9

Cited by 138 publications

(116 citation statements)

References 18 publications

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“…11,12 Factors affecting the droplet size of the primary emulsion are the oil phase composition, interfacial properties and viscosity of the phases, hydrophobic emulsifier, shear rate during emulsification, and solubility of the oil phase in water. 13,14 The steric forces that are the dominant repulsion force between droplets affect the stability of W/O emulsions. The effect of electrostatic repulsion is negligible in W/O emulsions because of the low electrical conductivity of oil.…”

Section: -10mentioning

confidence: 99%

Formulation of a Food Grade Water-In-Oil Nanoemulsion: Factors Affecting on Stability

Tabibiazar¹,

Hamishehkar²

2015

Pharm Sci

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Section: -10mentioning

confidence: 99%

Formulation of a Food Grade Water-In-Oil Nanoemulsion: Factors Affecting on Stability

Tabibiazar¹,

Hamishehkar²

2015

Pharm Sci

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“…The lowest concentration of gelator that caused gelation at room temperature was taken as the minimum gelation concentration (MGC). The MGC seems to depend on hydrophilic lipophilic balance (HLB) of both surfactants, melting point of gelator and viscosity of solvent surfactant (Kanouni et al 2002). Span 60 is good gelator as evidenced by its lower gelation concentration compared with Span 40.…”

Section: Resultsmentioning

confidence: 99%

Amphiphilic Gels as a Potential Carrier for Topical Drug Delivery

2007

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This study involves development of amphiphilic gels consisting solely of nonionic surfactants bearing cyclosporine and characterized for microstructure, gelation temperature, and in vitro drug release into dermis. The formulation is nonirritant and suitable for topical application. Gels consisting of cyclosporine were prepared using different methods by mixing the solid gelator (sorbitan or glyceryl fatty acid esters) and the liquid phase (liquid sorbitan esters or polysorbates) and heating them at 60• C to form a clear isotropic sol phase, and cooling this sol phase to form an opaque semisolid at room temperature. Gel microstructure was examined by phase contrast microscopy while gelation temperatures were measured by melting point apparatus and differential scanning calorimetry. These amphiphilic gels were evaluated in vitro for topical as well as transdermal delivery using rat skin mounted in a Franz diffusion cell. Gel microstructures consisted mainly of clusters of tubules of gelator molecules that had aggregated upon cooling of the sol phase, forming a 3D network throughout the continuous phase. The gels demonstrated thermoreversibility with robust gel network. At temperatures near the skin surface temperature, the gels softened considerably and moreover, it facilitated the drug to accumulate in dermis, thus making an ideal delivery vehicle of cyclosporine topically that can be used in treatment of psoriasis. Thus amphiphilic gels were demonstrated as the ideal vehicle for topical use of cyclosporine.

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“…In order to ensure stability in non-food emulsion products, utilizing sorbitan esters and synthetic co-polymers is a common and simple method. In order to develop emulsion applications in food, researchers mainly focus on the usage of food proteins and polysaccharides (Kanouni et al, 2002;Benichou et al, 2007;Dickinson, 2011). In conventional emulsions having the opportunity to be used as fat-replacers in meat, some food-grade ingredients have been utilized to improve stability and functional properties (Delgado-Pando et al, 2010 (Evison et al, 1995;Vaziri and Warburton, 1994;Fechner et al, 2007;Hemar et al, 2010;O'Regan and Mulvihill, 2010;Sapei et al, 2012), caseinate (Su et al, 2006), whey protein (Knoth et al, 2005;Kim et al, 2006;Hemar et al, 2010), bean protein (Koberstein-Hajda and Dickinson, 1996), gum acacia (Vaziri and Warburton, 1994;Su et al, 2008), xanthan gum (Evison et al, 1995), gelled starch (Iancu et al, 2009) have been utilized.…”

Section: Emulsifying Agentsmentioning

confidence: 99%

An Overview of Food Emulsions: Description, Classification and Recent Potential Applications

Serdaroğlu

Öztürk

Kara³

2015

Turkish JAF Sci.Tech.

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Emulsions take place partially or completely in the structures of many natural and processed foods or some foods are already emulsified in certain stages of production. In general “emulsion” is described as a structure created through the dispersion of one of two immiscible liquids within the other one in form of little droplets. Many terms are available to describe different emulsion types and it is very important to define and clarify these terms like “macro emulsion”, “nanoemulsion” and “multiple emulsion”. Nanoemulsions become increasingly important in food industry as an innovative approach in carrying functional agents. Application potential of multiple emulsions (W/O/W) is also stated to be very high in food industry. The two main strategic purposes of utilization of multiple emulsions in food applications are to encapsulate various aromas, bioactive compounds or sensitive food compounds and to allow the production of the low-fat products. This review provides an overview to the general terms of emulsion types, the role of various emulsifying agents, and the application potential of emulsions in food industry.

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Preparation of a stable double emulsion (W1/O/W2): role of the interfacial films on the stability of the system

Cited by 138 publications

References 18 publications

Formulation of a Food Grade Water-In-Oil Nanoemulsion: Factors Affecting on Stability

Formulation of a Food Grade Water-In-Oil Nanoemulsion: Factors Affecting on Stability

Amphiphilic Gels as a Potential Carrier for Topical Drug Delivery

An Overview of Food Emulsions: Description, Classification and Recent Potential Applications

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