Stability and rheology of emulsions containing sodium caseinate: combined effects of ionic calcium and non-ionic surfactant

Dickinson, Eric; Radford, Stewart J.; Golding, Matt

doi:10.1016/s0268-005x(02)00055-3

Cited by 91 publications

(58 citation statements)

References 24 publications

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“…The Bingham, Power's law, and Casson mathematical models describing viscoplastic fluids (8,13,28) were selected and the best fitting model is chosen depending on the regression coefficient value (r 2 ). Formulae that showed consistent model after different treatments were suspected to be stable from rheological point of view, in other words no structure changes have occurred.…”

Section: Stability Assessmentmentioning

confidence: 99%

Novel Jojoba Oil-Based Emulsion Gel Formulations for Clotrimazole Delivery

Shahin

Hady²,

Hammad

et al. 2011

AAPS PharmSciTech

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Abstract. Jojoba oil-based emulgel formulations were prepared using different concentrations of various gelling agents, such as hydroxypropyl methylcellulose (HPMC) and Carbopol 934 P and combination of both. The prepared emulgels were physically evaluated for their stability after temperature cycle test, centrifugation and long-term shelf storage for 1 year at room temperature. The in vitro release at 37°C was studied to define the effect of the concentration and type of the gelling agent. A comparison between the formulated emulgels and two commercially available products, Candistan® and Canesten® creams, was carried out to judge their efficacy and stability. The prepared emulgels exhibited non-Newtonian shear thinning behavior with little or no thixotropy. Four emulgels showed excellent stability as they demonstrated consistent rheological model under different treatment conditions. The in vitro release test showed variation in the extent of percent drug released. The drug release from the commercial preparation was lower than some of the prepared emulgel formulae. One formula containing combination of the two gelling agents (HPMC and Carbopol 934 P), showed excellent stability and high extent of clotrimazole release was microbiologically evaluated against Candida albicans using cylinder and plate method. The selected formula showed superior antimycotic activity compared to the commercially available formulation. Further in vivo animal studies for the obtained stable formula is recommended.

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Section: Stability Assessmentmentioning

confidence: 99%

Novel Jojoba Oil-Based Emulsion Gel Formulations for Clotrimazole Delivery

Shahin

Hady²,

Hammad

et al. 2011

AAPS PharmSciTech

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“…Creaming value was monitored visually according to literature (Dickinson, Radford, & Golding, 2003). Duplicate samples of emulsions were stored in 75 mm x 12 mm sample tubes (York Glassware, UK) at 25 ±0.5 °C.…”

Section: Creaming Valuementioning

confidence: 99%

“…Hydro 2000S (Malvern Instruments, UK), which gives measurement based on light scattering under high dilution conditions by dispersing the samples in distilled water (Dickinson et al, 2003;Lethuaut, Métro, & Genot, 2002). To avoid multiple scattering effects, the freshly prepared emulsions were diluted to reach an obscuration rate of about 3.…”

Section: Emulsion Droplet Size Distribution (D[32])mentioning

confidence: 99%

“…Average droplet sizes were All measurements were made at room temperature and four measurements were obtained for each sample. A bimodal particle-size distribution was taken to be indicative of non-reversible flocculation (Dickinson et al, 2003;Lethuaut et al, 2002).…”

Section: Emulsion Droplet Size Distribution (D[32])mentioning

confidence: 99%

“…Emulsifying agents are known to interact with several other components in emulsion systems, which lead to different effects on the stability of the emulsion, depending on the affinity of the molecules (Dickinson et al, 2003;Gharibzahedi et al, 2012;McClements, 2004a;Mirhosseini, Tan, Hamid, et al, 2009). The creaming index was expected to be directly influenced by xanthan concentration (Krstonošić, Dokić, Dokić, & Dapčević, 2009), whereas some authors reported that at certain concentration, stabilisers like xanthan gum induce a higher creaming rate by the mechanism of depletion flocculation (Chanamai & McClements, 2001).…”

Section: Creamingmentioning

confidence: 99%

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Effect of olive mill wastewater phenolic extract, whey protein isolate and xanthan gum on the behaviour of olive O/W emulsions using response surface methodology

Caporaso

Genovese

Burke³

et al. 2016

Food Hydrocolloids

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Spray-dried polyphenols extracted from olive mill wastewater (OMW) were used to formulate 20% olive oil-in-water (O/W) emulsions stabilised with whey protein isolate (WPI) and xanthan gum at pH 7. The effects of olive biophenol extract (0.9-4.4 mM), whey protein isolate (0.13-0.5 %) and xanthan gum (0.06-0.2 %) on the physical stability (creaming index), viscosity, emulsion droplet size and distribution, primary and secondary oxidation products were assessed over accelerated storage of emulsions. Response surface methodology (RSM) was applied for experimental design using three-factor central composite design (CCD) with 3 central points.The effects of OMW phenolics, WPI and xanthan gum were statistically significant on emulsion creaming rate, viscosity, PV, TBARS and cloudiness. Second-order polynomial models were obtained for predicting these responses, resulting in good performances especially

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