Characterization and Stability Studies on Vegetable Nanoemulsions Obtained by Low Energy Process

Abstract

Background: The use of vegetable oils in the pharmaceutical and cosmetic industry is becoming increasingly attractive worldwide. Native to Cerrado biome of Brazil, we can mention baru seeds, which oil has a high degree of unsaturation. Its major constituents are the fatty acids oleic and linoleic, and, besides that it contains significant amounts of tocopherols and phytosterols. Emulsified systems are the most common form presentation of industrial products. Its excellent ability to solubilize hydrophilic and lipophilic compounds explains its scientific and commercial importance. The design of these systems requires knowledge of the main factors that influence their formation, consequently, stability and performance. The objective of this research was the development and characterization of a nanoemulsion with baru oil using an economic process. The steps involved in the planning process of development of the systems were: 1) choice of emulsification methodology 2) development and characterization of formulations; 3) stability studies. Results: The use of low energy emulsification methodology so, a low-cost process, allow obtention of stable nanoemulsion having particle size distribution between 100.67 ± 8.39 and 111.45 ± 5.44 nm. The study of the physicochemical properties of the formulations showed no signs of instability of the formulations during the storage period under specific temperature conditions and the nanoemulsion has fine appearance, translucent aspect and bluish reflect, which are in accordance with the concept of nanoemulsions. Conclusions: The optimization of composition variables to minimize droplet size and polydispersity index allowed the obtention of a stable nanoemulsion by using a classic and low cost methodology. The developed system may be a good alternative delivery system, particularly because the use of vegetable oil follows a global trend of using renewable resources for sustainable development in cosmetic and pharmaceutical industry.

The potential antioxidant activity of incorporating bacaba (Oenocarpus bacaba Mart.) extract into a nanoemulsion system with baru oil

“…The baru oil, which is rich in unsaturated fatty acids (Siqueira et al, 2016) and was used as the oil phase in the systems, presented an HLB of 7.0. In the HLB determination using TW and SP, this value presented the best droplet size, morphology, and creaminess, agreeing with Maruno (2017) and Moraes et al (2018), who found similar values (6.0-7.0).…”

“…The size of less than 200 nm and low PDI (0.3) of the formulations globules is characteristic of monodisperse systems and indicated that the systems presented homogeneity, while the incorporation of the extract positively favored the globule diameter in the NBPE since it presented lower values than the NC, which may be associated with its greater solubility in the phases of the system (Islam et al, 2016). Lower values were obtained by Maruno (2017) in nanoemulsions with baru oil, but the percentage of oil phase was lower (10%), in addition to a higher proportion of surfactants and use of co-surfactants.…”

“…The pH control is a fundamental parameter to determine the chemical stability of the systems, that is, the decrease of these values indicates the occurrence of degradation reactions such as oxidation, hydrolysis, among others (Maruno, 2017). The pH of the formulations remained in the range of 4.9 -5.6, values that are suitable for formulations for topical use, with no need for pH adjustments since the pH of the skin can vary between 4.5 -7.0 depending on the application place (Moraes et al, 2018).…”

Evaluation of Nanoemulsion Concentrate Botanical Fungicide from Neem, Citronella and Eugenol Oil Using Palm Oil Based Surfactant

“…The same structure causes good interaction between oil and surfactant so the surfactant can fully cover the surface of oil droplets, resulting excellent physical stability [24]. The use of PMO and PDO as nonionic surfactant associate with amphiphilic polymers which can form viscoelastic interfacial film at oil/water interface to prevent Ostwald ripening destabilization phenomenon [25]. The high surfactant concentration also increased the interfacial area between water phase and oil phase which yielded smaller droplet [26].…”