Ultrasonication-Assisted Preparation and Characterization of Emulsions and Emulsion Gels for Topical Drug Delivery

Singh, Vinay Kumar; Behera, Beauty; Pramanik, Krishna; Pal, Kunal

doi:10.1002/jps.24260

Cited by 8 publications

(3 citation statements)

References 48 publications

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“…The emulsion gel's viscosity and firmness had been increased by sonication processing. The drug-loaded gels exhibited antimicrobial efficiency, showing potential as a carrier for drugs [83]. Geng et al [77] prepared soy protein bulk emulsion gels incorporating CaCl 2 , GDL, and transglutaminase with the UH treatment (40% amplitude, 20 kHz, 3 min) for β-carotene delivery, showing improved bioaccessibility of β-carotene in bulk emulsion gels.…”

Section: Ultrasoundmentioning

confidence: 99%

Food Emulsion Gels from Plant-Based Ingredients: Formulation, Processing, and Potential Applications

Yiu

Liang

Mukhtar

et al. 2023

Gels

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Recent advances in the understanding of formulations and processing techniques have allowed for greater freedom in plant-based emulsion gel design to better recreate conventional animal-based foods. The roles of plant-based proteins, polysaccharides, and lipids in the formulation of emulsion gels and relevant processing techniques such as high-pressure homogenization (HPH), ultrasound (UH), and microfluidization (MF), were discussed in correlation with the effects of varying HPH, UH, and MF processing parameters on emulsion gel properties. The characterization methods for plant-based emulsion gels to quantify their rheological, thermal, and textural properties, as well as gel microstructure, were presented with a focus on how they can be applied for food purposes. Finally, the potential applications of plant-based emulsion gels, such as dairy and meat alternatives, condiments, baked goods, and functional foods, were discussed with a focus on sensory properties and consumer acceptance. This study found that the implementation of plant-based emulsion gel in food is promising to date despite persisting challenges. This review will provide valuable insights for researchers and industry professionals looking to understand and utilize plant-based food emulsion gels.

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Section: Ultrasoundmentioning

confidence: 99%

Food Emulsion Gels from Plant-Based Ingredients: Formulation, Processing, and Potential Applications

Yiu

Liang

Mukhtar

et al. 2023

Gels

View full text Add to dashboard Cite

show abstract

“…Both crystallization and gelation are driven by supersaturation. Methods that result in supersaturation or add external energy to induce the formation of new phases can result in gelation or crystallization [9][10][11][12][13][14], such as cooling a hot solution, pH switch, ultrasonic treatment, and optical radiation.…”

Section: Introductionmentioning

confidence: 99%

Gelation Mechanism of Erythromycin Ethylsuccinate During Crystallization

Gao

Bao

et al. 2018

Trans. Tianjin Univ.

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In this paper, the gelation mechanism of erythromycin ethylsuccinate (EES) during crystallization is investigated for the first time. The generated semisolid gel-like phase exhibited a 3D fibrillar network morphology and the typical rheological properties of gels. The fibers inside the gel-like phase were confirmed to be new types of EES solvates using powder X-ray diffraction, thermogravimetric analysis/differential scanning calorimetry, and gas chromatography. The gelation and crystallization regions in EES-1-propanol solid-liquid phase diagram were determined. Analyses of solvent parameters showed that moderate solvent polarity may promote EES gelation. Fourier transform infrared spectra, nuclear magnetic resonance spectra, and scanning electron microscopy analyses indicated that through intermolecular hydrogen bonds, EES and solvent molecules assembled into fibers via crystallographic mismatch branching growth. The fibers intertwined into a 3D network microstructure and formed a gel-like phase, completely immobilizing the solution.

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“…Several strategies are actively being developed to effectively deliver materials inside cells for various therapeutic applications. The most popular approaches currently include electroporation, 1 ultrasonication, 2 and cell-penetrating peptides 3 to promote the diffusion of target molecules across the cell membrane. However, there are major drawbacks associated with these strategies since the processes often result in permanent cell or tissue damage.…”

Section: Introductionmentioning

confidence: 99%

Hydrophobic Polyampholytes and Nonfreezing Cold Temperature Stimulate Internalization of Au Nanoparticles to Zwitterionic Liposomes

2018

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Nanomedicine relies on the effective internalization of nanoparticles combined with polymeric nanocarriers into living cells. Thus, exploration of internalization is essential for improving the efficacy of nanoparticle-based strategies in clinical practice. Here, we investigated the physicochemical internalization of gold nanoparticles (AuNPs) conjugated with hydrophobic polyampholytes into cell-sized liposomes at a low but nonfrozen temperature. The hydrophobic polyampholytes localized in the disordered phase of the membrane, and internalization of AuNPs was enhanced in the presence of hydrophobic polyampholytes together with incubation at -3 °C as compared to 25 °C. These results contribute toward a mechanistic understanding for developing a model nanomaterials-driven delivery system based on hydrophobic polyampholytes and low temperature.

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Ultrasonication-Assisted Preparation and Characterization of Emulsions and Emulsion Gels for Topical Drug Delivery

Cited by 8 publications

References 48 publications

Food Emulsion Gels from Plant-Based Ingredients: Formulation, Processing, and Potential Applications

Food Emulsion Gels from Plant-Based Ingredients: Formulation, Processing, and Potential Applications

Gelation Mechanism of Erythromycin Ethylsuccinate During Crystallization

Hydrophobic Polyampholytes and Nonfreezing Cold Temperature Stimulate Internalization of Au Nanoparticles to Zwitterionic Liposomes

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