Effect of Ultrasonication on Stability of Oil in Water Emulsions.

Shekar, M. Chandra; Chary, B. Bahuguna; Srinivas, Sangly P.; Kumar, B. Roopesh; Mahendrakar, Mahesh D.; Varma, Manika

doi:10.5138/ijdd.2010.0975.0215.03063

Cited by 23 publications

(7 citation statements)

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“…Ramisetty and Shyamsunder (2011) compared the effect of using ultrasonication technique or mechanical agitation method on the droplet size of O/W emulsions containing Tween 20, Span 20, and glycerin. Results showed that the longer emulsification time provided narrower droplet size distribution for both homogenization, which also indicates better stability for emulsions.…”

Section: Methods To Render Oxidative Stability To Emulsionsmentioning

confidence: 99%

Oxidation and oxidative stability in emulsions

Ghelichi¹,

Hajfathalian

Yeşiltaş

et al. 2023

Comp Rev Food Sci Food Safe

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Emulsions are implemented in the fabrication of a wide array of foods and therefore are of great importance in food science. However, the application of emulsions in food production is restricted by two main obstacles, that is, physical and oxidative stability. The former has been comprehensively reviewed somewhere else, but our literature review indicated that there is a prominent ground for reviewing the latter across all kinds of emulsions. Therefore, the present study was formulated in order to review oxidation and oxidative stability in emulsions. In doing so, different measures to render oxidative stability to emulsions are reviewed after introducing lipid oxidation reactions and methods to measure lipid oxidation. These strategies are scrutinized in four main categories, namely storage conditions, emulsifiers, optimization of production methods, and antioxidants. Afterward, oxidation in all types of emulsions, including conventional ones (oil-in-water and water-in-oil) and uncommon emulsions in food production (oil-in-oil), is reviewed. Furthermore, the oxidation and oxidative stability of multiple emulsions, nanoemulsions, and Pickering emulsions are taken into account. Finally, oxidative processes across different parent and food emulsions were explained taking a comparative approach.

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Section: Methods To Render Oxidative Stability To Emulsionsmentioning

confidence: 99%

Oxidation and oxidative stability in emulsions

Ghelichi¹,

Hajfathalian

Yeşiltaş

et al. 2023

Comp Rev Food Sci Food Safe

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“…The physical stability evaluation of nanoemulgel containing grape seed oil and anisotriazine showed that the nanoemulgel was stable, there was no phase separation, while the emulgel formulation showed the phase separation after storage for 7 weeks at room temperature as it is shown in Figure 3. It can be explained that nanoemulsions prepared using a magnetic stirrer at 2400 rpm and ultrasonicator was found to be more stable for longer duration of time when compared to emulsions prepared by mechanical agitation [20]. The pH of the nanoemulgel and emulgel containing combination of grape seed oil and anisotriazine decreased during the storage of 12 weeks as it is shown in Table 4, but the pH values were within the range of pH skin, normal from 4.5 to 6.0, which are considerably acceptable and less irritable for use in human skin [21].…”

Section: Resultsmentioning

confidence: 99%

“…The cost of this equipment was cheaper than other high-energy equipment and more flexible on surfactant selection than low-energy emulsification method [23], [24]. The physical stability evaluation results of the nanoemulgel which showed more stable compared to emulgel, this can be explained that nanoemulgel prepared with highenergy emulsification which results in a smaller droplet size but the emulgel prepared by mechanical agitation which results in a larger droplet size [20].…”

Section: Discussionmentioning

confidence: 99%

Preparation and Evaluation of Nanoemulgels Containing a Combination of Grape Seed Oil and Anisotriazine as Sunscreen

Arianto¹,

Lie²,

Sumaiyah³

et al. 2020

Open Access Maced J Med Sci

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BACKGROUND: Grape seed oil contains Vitamin E which acts as skin antioxidant and natural ultraviolet (UV) absorbent and anisotriazine is used as chemical absorbent. Sun protection factor (SPF) value of the sunscreen and physical stability can be increased using a combination of grape seed oil and anisotriazine as sunscreen material and preparation by nanotechnology. AIM: The objective of this study was to prepare and evaluate physical stability and in vitro SPF value of sunscreen nanoemulgel containing grape seed oil and anisotriazine. METHODS: Nanoemulgels containing 4% grape seed oil and anisotriazine (1.6% and 3.2%) were formulated by adding 2% of Carbopol 940 gel to the optimized nanoemulsions formulation with a ratio of nanoemulsion and gel 4:1. The nanoemulgels were evaluated physical stability during storage for 12 weeks at variations of temperature, centrifugation, and cycling test. SPF values of nanoemulgels were determined by UV–visible spectrophotometric method and compared to emulgel. Droplet morphology observation of nanoemulgel using transmission electron microscope. RESULTS: The results of this study showed that sunscreen nanoemulgel containing 4% grape seed oil and 3.2% anisotriazine had average droplet size of 187.5 nm, physically stable during experiment for 12 weeks at variation of temperature and after centrifugation and cycling test, but the sunscreen emulgel showed a phase separation. The SPF of nanoemulgel containing a combination of 4% grape seed oil and 3.2%, nanoemulgel without anisotriazine, and emulgel formulation was 19.325 ± 0.232, 11.169 ± 0.113, and 11.913 ± 0.161, respectively. Transmission electron microscopy analysis of droplet morphology showed that this nanoemulgel formulation formed a spherical globule. CONCLUSION: The sunscreen nanoemulgel formulation containing combination of 4% grape seed oil and 3.2% anisotriazine more stable than sunscreen emulgel during experiment for 12 weeks at room temperature and showed the SPF value higher compared to emulgel containing 4% grape seed oil and 3.2% anisotriazine and nanoemulgel without anisotriazine.

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“…The droplet-size distribution is mainly determined by the energy input during emulsification (Chandra shekhar et al 2011). Particle-size of the emulsions shows a definite pattern when plotted against emulsifier concentrations.…”

Section: Discussionmentioning

confidence: 99%

Formulation development and process parameter optimization of lipid nanoemulsions using an alginate-protein stabilizer

Gupta

Ghosh

2014

J Food Sci Technol

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Lipids, especially unstable ones with health beneficiary effects, need to be converted into stable ingredients through nanoencapsulation in a liquid form by development of a nanoemulsion. The primary necessity for synthesis of such nanoemulsions is the development of a formulation for stabilizing the emulsion. Thus parameters to obtain such a stable nanoemulsions were optimized. Hence parameters like temperature, pH and electrolyte concentrations were optimized with respect to different oil:emulsifier ratios (10:1, 15:1, 20:1, 25:1 and 30:1) using sodium alginate, a polysaccharide, as encapsulant and calcium caseinate, a protein, as the emulsifier. Optimization of these process parameters were done based on different physico-chemical techniques like particle-size, zeta-potential, viscosity, lipid content and retention of fatty acid composition by the emulsified oil. Those emulsions which showed maximum resistance to stress and retained minimum particle-size, maximum stability and highest core material retention under stressed conditions were 15:1 and 10:1 emulsion systems. Of the two, 15:1 emulsion system was preferred due to its lower emulsifier requirement. Hence finally the optimized parameters which contributed to the development of the stable emulsions were alkaline pH, temperature of up to 50ºC and electrolyte concentrations of up to 100 mM.

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Effect of Ultrasonication on Stability of Oil in Water Emulsions.

Cited by 23 publications

References 0 publications

Oxidation and oxidative stability in emulsions

Oxidation and oxidative stability in emulsions

Preparation and Evaluation of Nanoemulgels Containing a Combination of Grape Seed Oil and Anisotriazine as Sunscreen

Formulation development and process parameter optimization of lipid nanoemulsions using an alginate-protein stabilizer

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