A New System of Multiple Emulsions with Lamellar Gel Phases from Vegetable Oil

Maciel, Naira Rezende; Oliveira, Érika Cristina Vargas de; Okuma, Cindy Hana; Topan, José Fernando; Amáral, L. Q.; Rocha‐Filho, Pedro Alves da

doi:10.1080/01932691.2015.1054506

Cited by 8 publications

(7 citation statements)

References 38 publications

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“…Deconvolution of the WAXS profiles for the creams also reveals that there are other much broader peaks observed with spacings of 2.36 Å, 3.12 Å, and 4.65 Å. The shorter two of these broad peak spacings are taken to arise as a function of the interatomic distributions of O-O, O-H and H-H for the water in the formulations, since they exactly match the spacings for liquid water that have previously been reported and modelled using ab initio molecular dynamics simulations 26,29 . The 4.65 Å spacing -being absent from the WAXS profiles for the corresponding ternary systems (cf., Fig.…”

Section: Resultssupporting

confidence: 65%

“…Fig. 3) both give rise to a sharp reflection at 4.11 Å which is indicative of a liquid crystalline (L α ) gel phase, and testifies to alkyl chains that are packed in an hexagonal array and have freedom to rotate about their long axes 12,13,[25][26][27][28] . The same sharp reflection is seen in the WAXS patterns recorded for the 10% w/w ternary system (see Fig.…”

Section: Resultsmentioning

confidence: 90%

“…The existence of the stacked bilayers in cream systems has previously been shown through SAXS studies (c.f., 26,28 ), but the composition of the lamellae has been inferred from thermal analyses and SAXS measurements made using the oil-free versions of the cream formulations 4,9,10,13,25 . The SANS profiles presented here provide very clear evidence of lamellae within the cream systems, and they also provide clear and direct evidence of their composition.…”

Section: Discussionmentioning

confidence: 99%

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Revealing the Hidden Details of Nanostructure in a Pharmaceutical Cream

Ahmadi

Mahmoudi

et al. 2020

Sci Rep

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Creams are multi-component semi-solid emulsions that find widespread utility across a wide range of pharmaceutical, cosmetic, and personal care products, and they also feature prominently in veterinary preparations and processed foodstuffs. The internal architectures of these systems, however, have to date been inferred largely through macroscopic and/or indirect experimental observations and so they are not well-characterized at the molecular level. Moreover, while their long-term stability and shelflife, and their aesthetics and functional utility are critically dependent upon their molecular structure, there is no real understanding yet of the structural mechanisms that underlie the potential destabilizing effects of additives like drugs, anti-oxidants or preservatives, and no structure-based rationale to guide product formulation. In the research reported here we sought to address these deficiencies, making particular use of small-angle neutron scattering and exploiting the device of H/D contrast variation, with complementary studies also performed using bright-field and polarised light microscopy, smallangle and wide-angle X-ray scattering, and steady-state shear rheology measurements. through the convolved findings from these studies we have secured a finely detailed picture of the molecular structure of creams based on Aqueous Cream BP, and our findings reveal that the structure is quite different from the generic picture of cream structure that is widely accepted and reproduced in textbooks. Oil-in-water creams are widely used in pharmaceutical products formulated to treat conditions like atopic dermatitis, rosacea and psoriasis 1. They also form the basis of veterinary medications used to assist wound-healing and treat skin infections 2 , and they are the basis too of a great many personal care products, spanning make-up foundations, anti-perspirants, sun lotions and deodorants 3. All such products are complex, multi-component colloids in which the constituent oil and water phases are stabilised through the addition of one or more ionic, non-ionic or zwitterionic surfactants, in combination with one or more co-surfactants (sometimes referred to as consistency enhancers) which might be long chain fatty acids, fatty alcohols or monoglycerides 4,5. Other components which might be added include humectants such as propylene glycol, anti-oxidants like α-tocopherol acetate, and preservatives like phenoxyethanol 6. The molecular architecture of any given cream formulation will clearly vary according to its chemical composition, and this in turn will determine its chemical and physical stability, and also impact the cream's sensory aesthetics and efficacy as a cosmetic, pharmaceutical, or veterinary product. Despite much research into the properties of creams and their many years of use, however, our understanding of their internal molecular structure is still far from complete, with the unavoidable consequence, therefore, that they are still formulated only in a semi-empirical manner. Junginger and co-workers 7 ...

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Section: Resultssupporting

confidence: 65%

Section: Resultsmentioning

confidence: 90%

Section: Discussionmentioning

confidence: 99%

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Revealing the Hidden Details of Nanostructure in a Pharmaceutical Cream

Ahmadi

Mahmoudi

et al. 2020

Sci Rep

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“…These results indicated that an oleogel microstructure, developed mainly by the n-alkanes and long chain esters of the CW, was present in the W/O emulsions. Additionally, the characteristic amorphous broad signal of the water with a peak at 2θ ≈ 29 corresponding to a d ≈ 3.15 Å (Maciel et al, 2016) present in the water diffractogram, was observed as a shoulder at 2θ ≈ 29 (d ≈ 3.16) in the WAX diffractograms for the 40:60 and 60:40…”

Section: X-ray Analysis and Rheology Of The Structured W/o Emulsionsmentioning

confidence: 94%

Development of structured W/O emulsions with the use of only candelilla wax

de la Peña‐Gil,

Charo‐Alonso,

Toro‐Vazquez

2023

J Americ Oil Chem Soc

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We investigated the development of water‐in‐oil (W/O) emulsions using only candelilla wax (CW), evaluating the effects of different water to CW oleogel ratios (40:60, 50:50, 60:40) and the CW concentration (0.75% to 3%). The emulsions were developed by shearing the systems with an ultra‐turrax type homogenizer (60 s at 25°C) at the different water to CW oleogel ratios. After 0 and 20 days of storage (25°C) the emulsions were evaluated through microscopy, rheology, water droplet diameter, emulsion stability, and x‐ray diffraction measurements. The results showed that at all water to CW oleogel ratios the surface‐active components of the CW (i.e., triterpenic alcohols, aliphatic alcohols, and fatty acids) stabilized the oil–water interface, while the n‐alkanes and long chain esters formed an oleogel in the oil phase. Independent of the storage time, all the CW emulsions showed frequency independent rheological behavior. However, after applying a strain within the plastic region the 40:60 and 50:50 emulsions formulated with 1.5% to 3% CW provided the higher elasticity and emulsion stability, even after two freeze‐thaw cycles. In particular, the 40:60 and 50:50 emulsions with 1.5% CW had a recovery profile similar to commercial mayonnaise. In contrast, independent of the CW concentration, the 60:40 emulsions showed the lowest recovery profile and highest emulsion instability. These results showed the CW as a multifunctional material capable to develop structured W/O emulsions at room temperature without adding surfactants. The structured W/O emulsions developed by CW could be useful in the formulation of trans‐free, stable low‐fat edible spreads.

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“…As mentioned above, emulsions stabilized by surfactants are thermodynamically unstable, and the multiple emulsions generated with surfactants as emulsifiers are similarly thermodynamically unstable due to the diffusion of two surfactants between the inner and outer interfaces, which aggravatingly accelerates droplet coalescence. For improving the stability of the multiple emulsions, many researchers have used additional substances such as polymers, microparticles, and nanoparticles (Riess and Labbe, 2004;Hong et al, 2012;Clegg et al, 2015;Maciel et al, 2015;Mozafari, 2015;Zamani et al, 2018;Ghasemi et al, 2020a;Ghasemi et al, 2020b;Saffarionpour and Diosady, 2021;Zhao et al, 2022). Particles as emulsifiers were considered better than surfactants because of their firmer adsorption at the interface, which constitutes a solid obstacle against coalescence.…”

Section: Introductionmentioning

confidence: 99%

Multiple Pickering emulsions stabilized by the same particles with different extent of hydrophobization in situ

2022

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Multiple emulsions are widely used in pharmaceuticals, foods, and cosmetics. However, those stabilized by surfactants with different HLB values are generally unstable due to the diffusion of the surfactants between inner and outer interfaces. Here, we report that multiple W/O/W emulsions can be prepared by using the same particles in combination with a surfactant of different concentrations. The less surface-active raw CaCO3 nanoparticles can be hydrophobized to surface-active in situ by adsorption of the anionic surfactant SDS, and the wettability of the particles can be controlled to be suitable for stabilizing both O/W and W/O Pickering emulsions by adjusting the surfactant concentration. With toluene as oil phase, the CaCO3 particles at 1.0 wt% tend to stabilize a W/O emulsion in the presence of 3 mm SDS in an aqueous solution, which can then be further dispersed in an aqueous phase with 1.0 wt% CaCO3 and SDS below 1 mm to form a W/O/W multiple emulsion. The effects of the ratio of W/O emulsion to the outer water phase and the preparation methods on stabilization of multiple emulsions were examined. With a ratio smaller than 3:1 and by gentle magnetic stirring, the multiple emulsions obtained can stay stable for at least a month without coalescence. This simple method not only ensures stabilization of multiple emulsions but also avoids complicated synthesis of colloid particles with different wettability.

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A New System of Multiple Emulsions with Lamellar Gel Phases from Vegetable Oil

Cited by 8 publications

References 38 publications

Revealing the Hidden Details of Nanostructure in a Pharmaceutical Cream

Revealing the Hidden Details of Nanostructure in a Pharmaceutical Cream

Development of structured W/O emulsions with the use of only candelilla wax

Multiple Pickering emulsions stabilized by the same particles with different extent of hydrophobization in situ

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