Formulation and in vitro evaluation of topical nanoemulsion and nanoemulsion-based gels containing daidzein

Kaplan, Afife Büşra Uğur; Çetin, Meltem; Örgül, Dilara; Taghizadehghalehjoughi, Ali̇; Hacımüftüoğlu, Ahmet; Hekimoğlu, Süeda

doi:10.1016/j.jddst.2019.04.027

Cited by 68 publications

(28 citation statements)

References 44 publications

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“…Viscosity is an important parameter for the physicochemical characterization of nanoemulsions since it is related to stability and applicability in foods (Kaplan et al., 2019). The apparent viscosity curves as a function of the shear rate of nanoemulsions with and without ethanol at different temperatures and storage times are shown in Figure 3.…”

Section: Resultsmentioning

confidence: 99%

Effect of the use of ethanol and chia mucilage on the obtainment and techno‐functional properties of chia oil nanoemulsions

Fernandes

Cuevas-Bernardino

Owen

et al. 2021

J. Food Process. Preserv.

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Chia oil contains a high content of linoleic and linolenic acid, which are essential for human metabolism. Chia nanoemulsion is a technique that can aid in preserving the components of this oil. This study aimed to develop and characterize chia oil nanoemulsions using chia mucilage as wall material. The nanoemulsions were developed varying the use of ethanol to check for any influence in the stability and the content of chia oil (0.043, 0.100, and 0.233 ml) and chia mucilage (0.125, 0.250, and 0.375 g) through high‐speed stirrer. The smallest particle size, polydispersity index, zeta potential suitable, high encapsulation efficiency, and stability of agitation were the parameters for choosing treatments with (T4E) and without (T4) ethanol with 0.375 g of chia mucilage and 0.233 ml of chia oil. The chosen nanoemulsions were characterized, being verified that the encapsulation was efficient. Also, during the stability evaluation, it was seen that the T4 presented smaller particle size and lower polydispersity index. The rheological parameters indicated that all nanoemulsions presented shear‐thinning and semi‐liquid viscoelastic behaviors. The nanoemulsions produced can be used in foods, because they facilitate the incorporation and preservation of the chia oil in food formulations and making them more nutritious. Novelty impact statement The development of chia oil nanoemulsion was performed using different concentrations of chia mucilage as an encapsulating material and varying the use of ethanol as an aid to the formation of drops. Physicochemical, morphological, stability, and technological characteristics were evaluated. Chia oil nanoemulsions with the addition or not of ethanol can be applied to food preserving chia oil from oxidation, in addition to facilitating the incorporation of oil into the food.

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Section: Resultsmentioning

confidence: 99%

Effect of the use of ethanol and chia mucilage on the obtainment and techno‐functional properties of chia oil nanoemulsions

Fernandes

Cuevas-Bernardino

Owen

et al. 2021

J. Food Process. Preserv.

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“…Then it was evaporated with a rotary evaporator at a temperature of 60°C with a rotation speed of 200 rpm and a pressure of 200 mBar for 1 hour to obtain a thin film of fat and allowed to stand for 1 night in a desiccator under vacuum until dry. After that, the fat layer formed in the form of a dry film was then hydrated using water at a temperature of 60°C with a magnetic stirrer, then sonicated using a sonicator for 1 hour and left at room temperature for 2 hours for the formation of intact vesicles [11]- [13]. c.…”

Section: Preparation Of Liposomesmentioning

confidence: 99%

Formulation and Evaluation of Liposome Moringa Oleifera Seed Oil (Moringa oleifera L.) as Anti-aging

Hartini

Sumaiyah

Hasibuan

2022

International Journal of Science, Technology & Management

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Moringa oil is a natural vegetable oil obtained from the juice of the ripe kernels of the Moringa tree (Moringa oleifera L). Moringa seeds have an oil content of up to 40%, and have antioxidant activity with vitamin E content reaching 51% but have low stability. The purpose of this study was to find the best formulation as an anti-aging on liposome delivery system with a ratio of phosphatidylcholine soy lechitin and cholesterol. The method used is thin layer hydration (Thin Film Hydration). The results of the observation on the best formula are the 6th formula on organoleptic examination which is milky yellow in color, has a distinctive smell of lecithin and cholesterol and is in the form of a thick suspension, with a pH of 6.0, particle size 83.98nm using a particle size analyzer and entrapment efficiency of 96.8 % using a UV-Vis spectrophotometer.

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“…20% in microemulsions, vs. 3-10% in nanoemulsions), as well their dissimilar thermodynamic stability (nanoemulsions are thermodynamically unstable, while microemulsions are thermodynamically stable) [303,304]. Nanoemulsions are an attractive drug delivery system for topical application due to their miniature droplet size, homogenous size distribution, and large surface area, which ensure their uniform spreading onto the skin surface that facilitates drug penetration [305]. Similar to the other lipid-based nanosystems, an inverse relationship between the size of carriers and their transdermal penetration has been reported.…”

Section: Nanoemulsionsmentioning

confidence: 99%

Dermal Drug Delivery of Phytochemicals with Phenolic Structure via Lipid-Based Nanotechnologies

et al. 2021

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Phenolic compounds are a large, heterogeneous group of secondary metabolites found in various plants and herbal substances. From the perspective of dermatology, the most important benefits for human health are their pharmacological effects on oxidation processes, inflammation, vascular pathology, immune response, precancerous and oncological lesions or formations, and microbial growth. Because the nature of phenolic compounds is designed to fit the phytochemical needs of plants and not the biopharmaceutical requirements for a specific route of delivery (dermal or other), their utilization in cutaneous formulations sets challenges to drug development. These are encountered often due to insufficient water solubility, high molecular weight and low permeation and/or high reactivity (inherent for the set of representatives) and subsequent chemical/photochemical instability and ionizability. The inclusion of phenolic phytochemicals in lipid-based nanocarriers (such as nanoemulsions, liposomes and solid lipid nanoparticles) is so far recognized as a strategic physico-chemical approach to improve their in situ stability and introduction to the skin barriers, with a view to enhance bioavailability and therapeutic potency. This current review is focused on recent advances and achievements in this area.

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Formulation and in vitro evaluation of topical nanoemulsion and nanoemulsion-based gels containing daidzein

Cited by 68 publications

References 44 publications

Effect of the use of ethanol and chia mucilage on the obtainment and techno‐functional properties of chia oil nanoemulsions

Effect of the use of ethanol and chia mucilage on the obtainment and techno‐functional properties of chia oil nanoemulsions

Formulation and Evaluation of Liposome Moringa Oleifera Seed Oil (Moringa oleifera L.) as Anti-aging

Dermal Drug Delivery of Phytochemicals with Phenolic Structure via Lipid-Based Nanotechnologies

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