Chitin nanocrystals as Pickering stabilizer for O/W emulsions: Effect of the oil chemical structure on the emulsion properties

Cheikh, Fatma Ben; Mabrouk, Ayman Ben; Magnin, Albert; Putaux, Jean‐Luc; Boufi, Sami

doi:10.1016/j.colsurfb.2021.111604

Cited by 35 publications

(38 citation statements)

References 39 publications

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“…The rheological properties of the emulsion confirmed a gel-like behavior of the emulsion, meaning that the emulsion exhibited a cream aspect at rest. The gel-like property of the emulsion is indicative of the generation of networks resulting from the presence of an acrylic thickener in the emulsion formula [ 36 ].…”

Section: Discussionmentioning

confidence: 99%

Development and Evaluation of the Wound Healing Effect of a Novel Topical Cream Formula Based on Ginkgo biloba Extract on Wounds in Diabetic Rats

Bardaa

Makni

Boudaouara

et al. 2021

BioMed Research International

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Despite advances in diabetes care, impaired diabetic wound healing remains a significant clinical problem. The present study was aimed at developing a novel cream based on Ginkgo biloba extract and investigating its wound healing effect on full-thickness wounds in diabetic rats. The topical formulated oil-in-water emulsion-based cream contains Ginkgo biloba aqueous extract in an amount of about 1% to 5% as an active agent. The prepared formula was subjected to physicochemical assessment and pharmacotechnical characterization. Eighteen alloxan-induced diabetic rats completing full-thickness excisional skin wounds were randomly divided into three groups topically treated with either a normal saline (control group), the reference drug (“Cytol Centella cream®”), and cream based on the Ginkgo biloba extract. The response to treatment was assessed by macroscopic, qualitative, and quantitative histopathological analysis. The prepared formula showed good physicochemical properties. The rheological behavior of the prepared cream followed a non-Newtonian pseudoplastic pattern at different storage temperatures. The cream, which is a macroemulsion with uniform size distribution, remained stable for 6 months. Skin tolerance studies confirmed the compatibility of the cream with the skin. During the experimental trial, the cream based on the Ginkgo biloba-treated group showed significant improvements over the control and reference groups for both general wound appearance and healing dynamics. This increased rate of closure of wounds in diabetic rats was associated with increased collagen synthesis. Our findings showed that the cream could be a promising and innovative topical treatment with Ginkgo biloba extract for the management of acute diabetic wounds.

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Section: Discussionmentioning

confidence: 99%

Development and Evaluation of the Wound Healing Effect of a Novel Topical Cream Formula Based on Ginkgo biloba Extract on Wounds in Diabetic Rats

Bardaa

Makni

Boudaouara

et al. 2021

BioMed Research International

Self Cite

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“…In particular, cellulose nanocrystals and nanofibrils have received considerable interest due to their amphiphilic nature, high aspect ratio, large elastic modulus, and ease of modification [114,133]. In addition, chitin nanocrystals [134][135][136], chitin nanofibers [137], and chitosan-tripolyphosphate (TPP) nanoparticles [138] have also been shown to act as Pickering particles.…”

Section: Pickering Emulsionsmentioning

confidence: 99%

Application of Advanced Emulsion Technology in the Food Industry: A Review and Critical Evaluation

Tan

McClements

2021

Foods

178

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The food industry is one of the major users of emulsion technology, as many food products exist in an emulsified form, including many dressings, sauces, spreads, dips, creams, and beverages. Recently, there has been an interest in improving the healthiness, sustainability, and safety of foods in an attempt to address some of the negative effects associated with the modern food supply, such as rising chronic diseases, environmental damage, and food safety concerns. Advanced emulsion technologies can be used to address many of these concerns. In this review article, recent studies on the development and utilization of these advanced technologies are critically assessed, including nanoemulsions, high internal phase emulsions (HIPEs), Pickering emulsions, multilayer emulsions, solid lipid nanoparticles (SLNs), multiple emulsions, and emulgels. A brief description of each type of emulsion is given, then their formation and properties are described, and finally their potential applications in the food industry are presented. Special emphasis is given to the utilization of these advanced technologies for the delivery of bioactive compounds.

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“…Various solid particles can be used in Pickering emulsions, and the resulting emulsions have some excellent benefits such as good mechanical attributes, high stability, less toxicity, less foaming problems. Among the particles that can be used, environmentally friendly particles stand out, especially polysaccharides, such as starch, chitin, gelatin, proteins, and nanocellulose [15,19,22,60,61]. The reasons behind the growing interest in cellulose-based particle-stabilized emulsions are not only their low cost, readily available, safe, and sustainable natural characteristics, but also the fact that they are readily accessible to physical or chemical modification and have a low risk of toxicity.…”

Section: Future Perspectivesmentioning

confidence: 99%

Cinnamon Essential Oil Nanocellulose-Based Pickering Emulsions: Processing Parameters Effect on Their Formation, Stabilization, and Antimicrobial Activity

et al. 2021

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This work aimed to prepare nanocellulose-based Pickering emulsions using cinnamon essential oil. Different formulations were investigated by varying the preparation time, homogenization speed, oil and nanocellulose concentration, and morphology. The emulsions were first characterized by droplet size, morphologies, and storage stability. The Design of Experiments (DoE) was used to evaluate the parameter’s effects on the emulsions’ stability, and the emulsions with optimum particle size and stability were evaluated by antimicrobial activity. The more stable emulsions required higher energy in the system to obtain efficient emulsification. The cellulose nanocrystal (CNC) emulsions showed a 30% oil volume as a constant to obtain a low creaming index (34.4% and 42.8%) and zeta potential values around −29 mV, indicating an electrostatic stabilization. The cellulose nanofiber (CNF) emulsions showed 100% stability after a month using a 20% oil volume as a constant and Zeta potential values around −15 mV, indicating a steric stabilization. CNF-emulsions’ inhibition halos for Bacilus subtilis were 30.1 ± 3.7% smaller than those found in CNC-emulsions (65 ± 2.9 mm), while Pseudomonasaeruginosas almost do not present differences in the inhibition halos. These results suggest that the nanocellulose morphology may promote a regulation on the EO migration to the medium, as well that this migration ratio does not affect the bacteria.

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Chitin nanocrystals as Pickering stabilizer for O/W emulsions: Effect of the oil chemical structure on the emulsion properties

Cited by 35 publications

References 39 publications

Development and Evaluation of the Wound Healing Effect of a Novel Topical Cream Formula Based on Ginkgo biloba Extract on Wounds in Diabetic Rats

Development and Evaluation of the Wound Healing Effect of a Novel Topical Cream Formula Based on Ginkgo biloba Extract on Wounds in Diabetic Rats

Application of Advanced Emulsion Technology in the Food Industry: A Review and Critical Evaluation

Cinnamon Essential Oil Nanocellulose-Based Pickering Emulsions: Processing Parameters Effect on Their Formation, Stabilization, and Antimicrobial Activity

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