Simple formulation and characterization of double emulsion variant designed to carry three bioactive agents

Hema, S K; Karmakar, Aparajita; Das, Raunak Kumar; Srivastava, Priyanka

doi:10.1016/j.heliyon.2022.e10397

Cited by 8 publications

(3 citation statements)

References 41 publications

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“…Generally, double emulsions are classified into two main categories, water-in-oil-in-water emulsions denoted by W 1 /O/W 2 (Figure 2a) and oil-in-water-in-oil emulsions denoted by O 1 /W/O 2 (Figure 2b), to distinguish between two aqueous and oil phases with different compositions [3]. However, various types of Des, such as W/W/O, W/O/O, O/W/W, and O/O/W, have also been discovered through the use of advanced technologies [4].…”

Section: Introductionmentioning

confidence: 99%

An Updated Comprehensive Overview of Different Food Applications of W1/O/W2 and O1/W/O2 Double Emulsions

Ghiasi,

Hashemi,

Esteghlal

et al. 2024

Foods

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Double emulsions (DEs) present promising applications as alternatives to conventional emulsions in the pharmaceutical, cosmetic, and food industries. However, most review articles have focused on the formulation, preparation approaches, physical stability, and release profile of encapsulants based on DEs, particularly water-in-oil-in-water (W1/O/W2), with less attention paid to specific food applications. Therefore, this review offers updated detailed research advances in potential food applications of both W1/O/W2 and oil-in-water-in-oil (O1/W/O2) DEs over the past decade. To this end, various food-relevant applications of DEs in the fortification; preservation (antioxidant and antimicrobial targets); encapsulation of enzymes; delivery and protection of probiotics; color stability; the masking of unpleasant tastes and odors; the development of healthy foods with low levels of fat, sugar, and salt; and design of novel edible packaging are discussed and their functional properties and release characteristics during storage and digestion are highlighted.

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Section: Introductionmentioning

confidence: 99%

An Updated Comprehensive Overview of Different Food Applications of W1/O/W2 and O1/W/O2 Double Emulsions

Ghiasi,

Hashemi,

Esteghlal

et al. 2024

Foods

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“…With recent advancements in emulsion technology, multiple emulsions can also be formulated in which the droplet of the dispersed phase is an emulsion itself and contains smaller dispersed droplets of another liquid phase [2]. Typically, these are referred to as double emulsions and could be W/O/W, O/W/O, W/O/O, O/W/W, O/O/W, or W/W/O (where W is water and O is oil) [3]. Emulsions can also be classified based on the droplet size of the dispersed phase.…”

Section: Introductionmentioning

confidence: 99%

Thermodynamic and Kinetic Stability of Cosmetic Nanoemulsions

Ajayi

2024

Design and Applications of Self-Assembly Aggregates - From Micelles to Nanoemulsions

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In designing cosmetics and personal care products, the evolution of nanoemulsions has catalyzed groundbreaking advancements in enhancing the efficiency and delivery of actives aimed at rejuvenating and fortifying skin health. The ability of nanoemulsions to encapsulate both hydrophilic and hydrophobic actives while navigating biological barriers ensures their precise and targeted release, enhancing therapeutic efficacy while mitigating adverse effects. This chapter aims to elucidate the pivotal role of structural stability on the integrity, shelf-life, and functionality of these formulations, thereby driving innovation and progress in the formulation and design of highly effective cosmetics. By exploring the fundamental principles governing stability within these formulations, this chapter seeks to elucidate the critical factors shaping their design and longevity, ultimately paving the way for innovative advancements in the field.

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“…[4][5][6] Compared to simple emulsions, multiple emulsions [7][8][9][10][11][12] are more complex polydispersed systems with dispersed droplets containing entrained immiscible droplets. For example, common double emulsions 13 take the form of water-in-oil-in-water (W/O/W) 14 or oil-in-water-in-oil (O/W/O), 15 where the dispersed phase contains the cores of the continuous phase within the droplet.…”

Section: Introductionmentioning

confidence: 99%

Self-assembly and structures of nanoscale double emulsion droplets through coarse-grained molecular dynamics simulations

Chen,

Zheng

2023

Soft Matter

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Simple formulation and characterization of double emulsion variant designed to carry three bioactive agents

Cited by 8 publications

References 41 publications

An Updated Comprehensive Overview of Different Food Applications of W1/O/W2 and O1/W/O2 Double Emulsions

An Updated Comprehensive Overview of Different Food Applications of W1/O/W2 and O1/W/O2 Double Emulsions

Thermodynamic and Kinetic Stability of Cosmetic Nanoemulsions

Self-assembly and structures of nanoscale double emulsion droplets through coarse-grained molecular dynamics simulations

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