The role of lecithin degradation on the pH dependent stability of halofantrine encapsulated fat nano-emulsions

Haidar, Iman; Harding, Ian H.; Bowater, Ian C.; Eldridge, Daniel S.; Charman, William Neil

doi:10.1016/j.ijpharm.2017.06.040

Cited by 32 publications

(32 citation statements)

References 64 publications

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“…hours of emulsion preparation. Our previous work, 28 combined with visual observations during the triplicate measurements in this report, suggest that there would be no significant changes within this time frame other than for highly unstable emulsions.…”

Section: Encapsulation Of Halofantrinesupporting

confidence: 53%

“…6,18,27 Early attempts to formulate Hf into a simple SBO based emulsion for parental delivery have met with mixed success. [28][29][30][31] More recently, Haidar et al 28 have demonstrated a simple onepot synthesis for the incorporation of Hf into SBO emulsions. They argued that the long term stability of the emulsion was very much dependent on the degradation of the lecithin component (or more accurately, prevention of that degradation) and a moderately high pH was recommended for storage of the emulsion.…”

Section: Accepted Manuscriptmentioning

confidence: 99%

“…Simple Intralipid ® contains an aqueous dispersion of SBO (10%, 20% or 30%) as the energy source, lecithin (purified egg phospholipids) as the emulsifier, and glycerol to help solubilise the lecithin and to provide the formula with isotonicity. 27,46 The production method was that given by Haidar et al 28 Lecithin was dissolved into the oil phase and the mixture blended for two minutes. The glycerol solution was slowly added and all components blended for a further ten minutes.…”

Section: Encapsulation Of Halofantrinementioning

confidence: 99%

“…Immediately following homogenisation, emulsions were adjusted to pH 7 or pH 9 if halofantrine was incorporated, as they would otherwise quickly become unstable. 28 All samples were stored until required in brown glass bottles inside a cupboard.…”

Section: Encapsulation Of Halofantrinementioning

confidence: 99%

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Physical Characterization of Halofantrine-Encapsulated Fat Nanoemulsions

Haidar

Harding

Bowater

et al. 2019

Journal of Pharmaceutical Sciences

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We report the colloidal characterisation of halofantrine (Hf) laden soybean oil (SBO) fat emulsions. Hf increased the zeta potential, at all pH values, of the fat emulsions. Concomitant with this, the isoelectric point (i.e.p.) of the emulsion increased to higher pH values. The emulsion was destabilised by a small amount of Hf; interestingly, however, this was ameliorated by increasing the amount of Hf. The particle size and polydispersity of the fat emulsion reflected this with a small Hf concentration resulting in a significant increase in both particle size and polydispersity, but less so as the Hf concentration was increased. Emulsions lost stability as the pH approached the i.e.p. and this effect was greatest for the small Hf concentration emulsions. Cryogenic transmission electron microscopy showed the presence of beading or string like behaviour leading to gross distortions of the spherical shape for highly unstable emulsions. We conclude that to maintain good stability for Hf laden SBO emulsions, the pH of the emulsion should be kept away from its isoelectric point, and also that the drug concentration should be maintained at a relatively high value.

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Section: Encapsulation Of Halofantrinesupporting

confidence: 53%

Section: Accepted Manuscriptmentioning

confidence: 99%

Section: Encapsulation Of Halofantrinementioning

confidence: 99%

Section: Encapsulation Of Halofantrinementioning

confidence: 99%

See 2 more Smart Citations

Physical Characterization of Halofantrine-Encapsulated Fat Nanoemulsions

Haidar

Harding

Bowater

et al. 2019

Journal of Pharmaceutical Sciences

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“…Addition of maltodextrin at a concentration of 15% wt into corn oil emulsion, which was stabilized by Tween 80 at 2% wt, for example, resulted in flocculation and coalescence of the emulsion (Udomrati, Ikeda, & Gohtani, 2013). Although attempt was ever made to use a higher surfactant (Tween 20) concentration to stabilize curcumin emulsion, excessive amount of surfactant may have adverse effects on the delivery of the encapsulated compound; potential health hazard could also be noted when excessive surfactant is used during the preparation of an emulsion system (Haidar, Harding, Bowater, Eldridge, & Charman, 2017; Joung et al., 2016). It is challenging to understand the effect of surfactant concentration on the stability of an emulsion, especially when a lower surfactant concentration is to be used.…”

Section: Introductionmentioning

confidence: 99%

A novel approach to develop spray‐dried encapsulated curcumin powder from oil‐in‐water emulsions stabilized by combined surfactants and chitosan

Hamad

Suriyarak

Devahastin

et al. 2020

Journal of Food Science

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In this study, a novel approach to prepare spray‐dried encapsulated curcumin powder was investigated. The effects of surfactants viz. Tween 80 (at 0.25 to 0.75% wt) and lecithin (at 1% wt) and of a stabilizer viz. chitosan (at 0 to 0.375% wt) on the characteristics of curcumin‐based emulsions as well as on physicochemical properties of the resulting spray‐dried encapsulated powder were determined. The optimal emulsion was noted to be the one formulated with 0.50 and 0.25% wt, respectively, of Tween 80 and chitosan (T0.50/C0.25). Spray‐dried powder prepared from the optimal emulsion was compared to that prepared from an emulsion with 0.5% Tween 80 and 0% chitosan (T0.50/C0.00), as well as that from an emulsion with 0.25% Tween 80 and 0.25% chitosan (T0.25/C0.25). Physical properties of all powders were not significantly different. However, the encapsulation efficiency of T0.50/C0.25 powder (72.28%) was significantly higher than those of T0.50/C0.00 (47.19%) and T0.25/C0.25 powder (51.61%). Ferric reducing antioxidant powers of T0.50/C0.25 and T0.25/C0.25 powders were comparable but significantly higher than that of T0.50/C0.00 powder. After reconstitution, the mean particle sizes of T0.50/C0.25 and T0.25/C0.25 remained unchanged due to the protection by chitosan. T0.50/C0.00 powder was noted to exhibit the highest bioaccessibility (89.32%) in the simulated gastrointestinal tract. Practical Application The results of this study can be used as a guideline to develop a stable formulation of curcumin feed emulsion that can later be transformed into an encapsulated powdery form via spray drying. Such a guideline should prove useful for a company looking for a way to produce high‐quality functional ingredients and/or products from curcumin.

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The physicochemical properties and stability of flaxseed oil emulsions: effects of emulsification methods and the ratio of soybean protein isolate to soy lecithin

Liu

Wang

2021

J Sci Food Agric

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BACKGROUND:The properties and stability of emulsion rely greatly on the emulsification method and emulsifier. In this study, different emulsification methods (high-speed homogenization, ultrasonic treatment and their combination) were employed for the preparation of emulsions stabilized by soybean protein isolate (SPI) and soy lecithin (SLT) at three ratios. The microstructure, hydrodynamic average diameter, ζ-potential, creaming stability and low-field nuclear magnetic resonance relaxation behaviors of emulsions were investigated. RESULTS:The results indicated that the influence of emulsification method was closely related to the ratio of SPI/SLT. Overall, the SPI-SLT-stabilized emulsion treated by ultrasound showed better stability and uniformity, while the combined treatment of high-speed homogenization and ultrasound was helpful in improving the uniformity and stability of SPI-stabilized Pickering emulsion. However, the SLT-stabilized emulsions all exhibited worse uniformity in terms of particle size distribution and polydispersity index.CONCLUSION: These results will be helpful for selecting an appropriate emulsification method and emulsifier to improve the stability of emulsions.

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The role of lecithin degradation on the pH dependent stability of halofantrine encapsulated fat nano-emulsions

Cited by 32 publications

References 64 publications

Physical Characterization of Halofantrine-Encapsulated Fat Nanoemulsions

Physical Characterization of Halofantrine-Encapsulated Fat Nanoemulsions

A novel approach to develop spray‐dried encapsulated curcumin powder from oil‐in‐water emulsions stabilized by combined surfactants and chitosan

The physicochemical properties and stability of flaxseed oil emulsions: effects of emulsification methods and the ratio of soybean protein isolate to soy lecithin

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