Development and characterization of camphor-loaded ozonated olive oil nanoemulsions (original) (raw)
Related papers
Formulation And Characterization Of Fluconazole Loaded Olive Oil Nano Emulsions
2017
Present study was carried out to develop and evaluate olive oil based nano-emulsion for transdermal delivery of fluconazole, a bistriazole based antifungal agent with poor water solubility and lipophilicity. Olive oil, a natural non-irritating, non-toxic proposed permeation enhancer, is known to have some antifungal activity as well. Screening of common emulsifiers like Tweens (Tween 20, tween 60, tween 80), Spans (span 60, span 80), brij 35, puronic 127, and poloxamer 188 were done based on solubility of fluconazole in these surfactants followed by their efficiency to emulsify olive oil in water. Co-emulsifiers such as glycols (polyethylene glycol 200, polyethylene glycol 400, propylene glycol), and short chain alcohols (ethanol, propanol, butanol and octanol) were also screened similarly. Tween 80 and butanol were selected as emulsifier and co-emulsifier respectively to formulate nanoemulsion by aqueous titration method. However, separation was observed after 24 hours. Therefore, ...
). Preparation and evaluation of olive oil nanoemulsion using sucrose monoester
International Journal of Pharmacy and Pharmaceutical Sciences. 5, 434-440. , 2013
In pharmaceutical view, nanoemulsion is one of the major dosage forms in delivering active ingredients to the target area which has attracted considerable attention in recent years for its application in personal care and cosmetic products also due to their ability to improve the penetration and permeation of active ingredients through the skin. The aim of this study was to formulate nanoemulsion and evaluating the effect of surfactants and storage on it. Nanoemulsions were formulated using sucrose monoesters as surfactants, glycerol and Olive oil by simple mixing, using heat to dissolve sucrose monoester in the glycerol then adding hot Olive oil to the surfactant mixture. Three different types of sucrose monoester (Laureate, Oleate and Palmitate) were used in the production of nanoemulsion and investigated their influence on nanoemulsion. The results revealed that, Sucrose Laureate produced nanoemulsion with good droplet size, polydispersity index and zeta potential compared to Oleate and Palmitate. It produced nanoemulsion with oil droplets size below 200 nm, low polydispersity below 0.2 and zeta potential lower than -40 mV. Stability study was conducted for the optimum formulations of nanoemulsion at different temperatures (4 °C, 25 °C and 40 °C) for six months. In conclusion, the optimum nanoemulsion formulations were very stable at 4 °C compared to 25 °C and 40 °C while at 25 °C nanoemulsion showed moderate stability but it was unstable at 40 °C, therefore, the ideal storage condition for nanoemulsion is 4 °C.
Present study was carried out to develop and evaluate olive oil based nano-emulsion for transdermal delivery of fluconazole, a bistriazole based antifungal agent with poor water solubility and lipophilicity. Olive oil, a natural non-irritating, non-toxic proposed permeation enhancer, is known to have some antifungal activity as well. Screening of common emulsifiers like Tweens (Tween 20, tween 60, tween 80), Spans (span 60, span 80), brij 35, puronic 127, and poloxamer 188 were done based on solubility of fluconazole in these surfactants followed by their efficiency to emulsify olive oil in water. Co-emulsifiers such as glycols (polyethylene glycol 200, polyethylene glycol 400, propylene glycol), and short chain alcohols (ethanol, propanol, butanol and octanol) were also screened similarly. Tween 80 and butanol were selected as emulsifier and co-emulsifier respectively to formulate nano-emulsion by aqueous titration method. However, separation was observed after 24 hours. Therefore, span 80 was added as an auxiliary emulsifier to improve emulsification efficiency. Finally, a blend of tween 80, span 80 and butanol was optimized as emulsifier (56 % wt/wt) to emulsify 9 % wt/wt of olive oil in 33 % wt/wt water. Pseudo-ternary phase diagram was employed to identify and optimize the components. Optimized formulation based on phase separation and thermokinetic stability was characterized for globule size, size distribution, zeta potential, viscosity, refractive index and pH. Globule size analysis by zetasizer nano ZS was further confirmed by transmission electron microscopy. Permeation flux of fluconazole from optimized formulation through artificial skin was approximately three fold higher than the control. In conclusion, developed olive oil based nano-emulsion of fluconazole demonstrated promising solubility, permeability and stability.
The present study was conducted to prepare co-surfactant free, olive-oil based alpha tocopherol nanoemulsions, using a food grade non-ionic surfactant. Response surface methodology (RSM) was used to determine the effects of independent variables (ultrasonic homogenization time, olive oil concentrations and surfactant contents) on different physico-chemical characteristics of O/W nanoemulsions. This study was carried out using a central composite design. The coefficients of determination were greater than 0.900 for all response variables and there were significant effects of independent variables on all responses. The optimum levels of independent variables for the preparation of nanoemulsions were 3 min. ultrasonic homogenization time, 4% olive oil content and 2.08% surfactant concentration. The physico-chemical responses at these levels were 151.68 nm particle size, 7.17% p-anisidine and 88.64% antioxidant activity. These results will help in design of nanoemulsions with optimum independent variables.
European Food Research and Technology
Extra virgin olive oil-in-water nanoemulsions stabilised with synthetic or clean label surfactants (Tween 20 or soy lecithin) was prepared using high-pressure homogenisation (HPH). The effect of HPH pressure and the number of cycles were assessed through response surface methodology to optimise homogenisation processing parameter. Mean droplet diameter (MDD), polydispersity index (PDI), thermal stability and oxidation stability of the resulting emulsions were evaluated. The results showed that the formation and stability of nanoemulsions can be affected by the homogenisation processing parameters (pressure and cycles) and the properties of surfactants (interfacial tension, viscoelasticity and molecule structure). Although MDD and PDI of Tween 20 stabilised nanoemulsions were influenced by homogenisation pressure and cycles, there was not a significant effect on lecithin-stabilised nanoemulsions. A homogenisation pressure of at least 400 bars produced Tween 20 stabilised nanoemulsion...
Industrial Crops and Products, 2020
Essential oils (EOs) are promising active ingredients for biopesticides, although their use under field conditions is limited by several criticisms concerning their high volatility and degradability. To overcome these negative qualities, EOs can be encapsulated inside nanostructures (i.e. nanoparticles and nano-emulsions), which can guarantee the preservation of the insecticidal properties. In the current study, oil in water (O/W) nano-emulsions of seven commercial EOs (15 % w/w of anise, artemisia, fennel, lavender, peppermint, rosemary, sage) were developed using different non-ionic surfactants and formulation processes, to identify the best possible surfactant/process to produce stable nano-formulations. The EOs were firstly examined by gas-chromatography analyses to identify their chemical constituents. Sage, rosemary, peppermint, lavender and artemisia EOs were characterized by high percentage (up to 50 % of the detected compounds) of oxygenated monoterpenes, while fennel and anise EOs were mainly constituted by phenylpropenes (e.g. anethol). Then, nano-emulsions were developed via the self-emulsifying process alone or in combination with sonication, using four surfactants with different Hydrophilic Lipophilic Balance (HLB) index (5 % w/w of Tween 20, Tween 80, Span 20 or Span 80). The physical characteristics (droplet size and surface charge) of nano-emulsions were analyzed using the dynamic light-scattering technique. Sonicated nano-formulations presented smaller and more homogeneous size of the micelles than the non-sonicated ones, resulting in more stable nano-emulsions. Furthermore, usually emulsions produced using Tween 80 as surfactant gave the best results in terms of droplet size and polydispersity index (PDI) values. Therefore, Tween 80 sonicated nano-emulsions were examined during a storage period of 28 weeks to determine their stability over time and possible alteration of their physical characteristics. Results suggest that these nano-formulations had a good stability over time, since relatively small increases in PDI and size values were recorded. Formulation stability is a key issue to consider when proposing botanical biopesticides for agricultural applications. Our study reports the first step in the introduction of EO-based nano-emulsions into practical application.
Evaluation of Antifungal Activity of Olive Oil Based Nanoemulsions
2016
Addition of skin penetration enhancer in the formulation is the simplest and most common technique to improve transdermal permeation. However chemical penetration enhancers are known to cause skin irritation. In this research project we are proposing natural penetration enhancer (olive oil) based nano-emulsion. The aim of the present study was to investigate the olive oil based nano-emusion for poorly water soluble drug, fluconazole. Surfactant Tween 80 and co-surfactant n-butanol were selected on the basis of solubility and emulsification ability. Nanoemulsions were prepared by aqueous titration of 1:3.5 mixtures of olive oil and surfactants. Anti-fungal activities of fluconazole nano-emulsion formulations were compared with equivalent amount of fluconazole dissolved in vehicle only. Observed zone of inhibition by all treatment were statistically analyzed to achieve a valid conclusion by one-way analysis of variance with p<0.05 considered as significant. All tested samples were ...
Exotic Vegetable Oils for Cosmetic O/W Nanoemulsions: In Vivo Evaluation
Molecules, 2016
Oil-in-water nanoemulsions are stable systems with droplet sizes in the 20-200 nm range. The physicochemical properties of these systems may be influenced by the addition of additives. Thus, the influence of ethoxylated (EL) and acetylated lanolin (AL) addition on the droplet size, pH values, electrical conductivity and stability of nanoemulsions was investigated. Then, effect of nano-emulsions additives with EL (NE-EL) or AL (NE-AL) in hydration, oiliness and pH of the skin were evaluated. Nanoemulsion safety was evaluated through the observation of no undesirable effects after skin formulation application. Both additives caused changes in droplet size and electrical conductivity, but not in pH values. Nanoemulsions containing up to 6.0% ethoxylated lanolin and 2.0% acetylated lanolin remained stable after centrifugation tests. Higher concentrations of the additives made the nanoemulsions unstable. Stability tests showed that ethoxylated lanolin produced more stable nanoemulsions then acetylated lanolin and that the major instability phenomenon occurring in these systems is coalescence at elevated temperatures. Nanoemulsion-based lanolin derivatives increased skin hydration and oiliness and did not change cutaneous pH values. These formulations are non-toxic since they did not cause any irritation on the skin surface after nanoemulsion application, showing potential as carriers for pharmaceuticals and cosmetic applications.
Molecules
Fish by-product oil and lemon oil have potential applications as active ingredients in many industries, including cosmetics, pharmaceuticals and food. However, the physicochemical properties, especially the poor stability, compromised the usage. Generally, nanoemulsions were used as an approach to stabilize the oils. This study employed an ultrasonication method to form oil-in-water nanoemulsion of lemon and fish by-product oils (NE-FLO). The formulation is produced at a fixed amount of 2 wt% fish by-product oil, 8 wt% lemon oil, 10 wt% surfactant, 27.7 wt% co-surfactants and 42 min of ultrasonication time. The size, polydispersity index (PDI) and zeta potential obtained were 44.40 nm, 0.077, and −5.02 mV, respectively. The biological properties, including antioxidant, antibacterial, cell cytotoxicity, and anti-inflammatory, showed outstanding performance. The antioxidant activity is comparable without any significant difference with ascorbic acid as standard and is superior to pure...
Evaluation of critical parameters for preparation of stable clove oil nanoemulsion
Arabian Journal of Chemistry, 2015
In this work, the effects of various factors, including the ultrasonic duty cycle and intensity of ultrasonic irradiation, ultrasonication and clove oil content in production of clove oil nanoemulsion were investigated. In preparation of nanoemulsion Tween Ò 80/Span Ò 80 as nonionic surfactants via ultrasonic emulsification method was used. The average droplets size of clove oil nanoemulsion decreased with an increase in duty cycle; whereas pulsed ultrasound with proper intervals was more efficient than continuous ultrasonication. In order to replace the use of organic solvent and increase the dispersity of active ingredient, suitable emulsifiers were used. The nanopesticides made by ultrasound at optimum formula conditions were defined at ultrasonication time of 300 s, surfactants concentration of 5 wt%, hydrophilic-lipophilic balance number of 9, duty cycle 0.75% and ultrasonic intensity 208 W/cm 2 . The stability of droplets size of nanoemulsions for duration of 6 months was evaluated. Stable nanoemulsion clove oil with 10 wt% of clove oil content was formulated at optimum conditions with average droplets size around 43 nm at the beginning and after 6 months nanoemulsions re-sized and it was around 100 nm. A stable nanoemulsion of clove oil in water with suitable droplets size as a nanopesticide was prepared.