MULTIPLE EMULSIONS. PART II: PROPOSED TECHNIQUE TO OVERCOME UNPLEASANT TASTE OF DRUGS

Multiple emulsions of water in oil in water (W/O/W) have been used as a novel technique to overcome unpleasant taste of drugs. The drug is dissolved in the inner water phase and is released throughout the oil phase in the presence of synthetic gastric juice

Yield of preparation and stability have been studied using various sets of different inner (emulsifier I) and outer (emulsifier II)emulsifiers

Combination of anionic-nonionic emulsifiers yielded optimal results: High yield of preparation, high stability and complete release of the drug in synthetic gastric juice.     

PREPARATION OF W/O/W EMULSIONS IN AN EDIBLE FORM ON THE BASIS OF PHASE INVERSION TECHNIQUE

An attempt was made to provide a basic composition and simple technique for preparing the W/O/W emulsions in an edible form in a view to possible food applications of this type of emulsions. It has been found that TGCR (tetraglyceryl condensed ricinoleate), which is one of the hydrophobic food surfactants, plays a relevant role in developing water/olive oil/water emulsions due to the phase inversion phenomenon occuring when an aqueous solution of glucose or sodium chloride or acetic acid is being introduced successively into the mixture of TGCR and olive oil. The existence of a small amount of sodium chloride (around 10 mM) in the aqueous phase facilitated the development of a water/olive oil/water-type dispersion. The durability of oil layer on the surface of the aqueous compartments in the W/O/W emulsions prepared was much improved by addition of sodium chloride to the aqueous phase.     

Differential scanning calorimetry (DSC) in multiple W/O/W emulsions

Multiple water-in-oil-in-water (W/O/W) emulsions offer a huge potential as encapsulation systems in different food, cosmetic, and pharmaceutical applications. Because of their complex structure, however, it is difficult to characterize these systems. Typical measurement techniques to determine the size and stability of the inner water droplets encapsulated in the oil droplets show limitations and inaccuracies. Determining the total amount of water in the inner droplets is most often done by indirect methods to date. We describe an analytical method based on differential scanning calorimetry (DSC) for characterizing the total amount of encapsulated water droplets and their stability in W/O/W multiple emulsions. It uses the possibility to directly determine the latent heat of freezing of water droplets of the same size and composition as in the multiple emulsions. The amount of water in the inner droplets of a W/O/W emulsion can thus be calculated very accurately. It is shown that this method enables furthermore detecting multi-modalities in the size distribution of inner water droplets in W/O/W emulsions. Changes in droplet size distribution of the inner droplets occurring during the second emulsification step of processing or during storage can be detected. DSC thus offers a powerful tool to characterize the structure of multiple W/O/W emulsions.     

蒽在SDS/BA/H2O体系中的光谱特征

用紫外-可见吸收光谱和荧光发射光谱研究了蒽在不同组成和结构的十二烷基硫酸钠(SDS)/苯甲醇(BA)/H20微乳液中的光谱特征,探讨了微乳液组成和结构对蒽光谱特征的影响,阐述了蒽在微乳液中的定位。结果表明,蒽位于O/W微乳液的膜相和油核;在SDS/BA/H2O W/O微乳液中,蒽定位于油连续相。     

Emulsifying potency of new amino acid-type surfactant (II): stable water-in-oil (W/O) emulsions containing 85 wt% inner water phase

The ternary phase diagram for N-[3-lauryloxy-2-hydroxypropyl]-L-arginine L-glutamate (C12HEA-Glu), a new amino acid-type surfactant, /oleic acid (OA)/water system was established. The liquid crystal and gel complex formations between C12HEA-Glu and OA were applied to a preparation of water-in-oil (W/O) emulsions. Stable W/O emulsions containing liquid paraffin (LP) as the oil and a mixture of C12HEA-Glu and OA as the emulsifier were formed. The preparation of stable W/O emulsions containing 85 wt% water phase was also possible, in which water droplets would be polygonally transformed and closely packed, since the maximum percentage of inner phase is 74% assuming uniformly spherical droplets. Water droplets would be taken into the liquid crystalline phase (or the gel complex) and the immovable water droplets would stabilize the W/O emulsion system. The viscosity of emulsions abruptly increased above the 75 wt% water phase (dispersed phase). The stability of W/O emulsions with a lower weight ratio of OA to C12HEA-Glu and a higher ratio of water phase was greater. This unusual phenomenon may be related to the formation of a liquid crystalline phase between C12HEA-Glu and OA, and the stability of the liquid crystal at a lower ratio of oil (continuous phase). W/O and oil-in-water (O/W) emulsions containing LP were selectively prepared using a mixture of C12HEA-Glu and OA since the desirable hydrophile-lipophile balance (HLB) number for the emulsification was obtainable by mixing the two emulsifiers.     

Effects of compositions on the stability of polyols-in-oil-in-water (P/O/W) multiple emulsions

Polyols-in-oil-in-water (P/O/W) multiple emulsions were successfully prepared by using polyols as inner aqueous phase to avoid instabilities caused by water. The influence of polyols, oils and emulsifiers on the morphology and stability of P/O/W multiple emulsions were studied and the stability mechanisms of this new kind of multiple emulsions were also explored. Glycerol that has the worst solubility in oil phase contributed to the formation of stable inner droplets which agree with the Ostwald Ripening theory. Mineral oil worked well with the system proving that oils possessing similar solubility parameters with the hydrophobic group of emulsifiers benefited for system stability. Several typical surfactants had been investigated in this article, and it turned out that emulsifiers Cetyl PEG/PPG-10/1 Dimethicone and the block copolymer Poloxamer 407 were suitable for the P/O/W system. The stability of the system affected by different compositions was evaluated based on microscopic observation and rheological measurements. The novel multiple emulsions will provide enlightening recommendations for future investigations and applications in cosmetic, food and pharmaceuticals, including drug delivery and the encapsulation of hydrophilic actives and actives that are soluble in polyols.     

Encapsulation and Prolonged Release Behaviour of W/O/W Type Multiple Emulsions

W/O/W type multiple emulsions were prepared by two step emulsification procedures using an oily lymphographic agent, lipiodol, as an inner oil phase and Pluronic F-68 as a hydrophilic emulsifier contained in the outer aqueous phase. Span 80, Pluronic L-64 and HCO-60 were used as emulsifiers incorporating them into the inner oil phase. The phase volume of the inner and outer aqueous phases and the yield of the w/o/w type multiple emulsions were studied. The dissolution behaviour of the w/o/w type multiple emulsions were determined by a dialysis method employing cellulose tubing. The effect of emulsifier type and the amount of HCO-60 on the stability and prolonged release behavior of the w/o/w type multiple emulsions with or without lecithin, was also examined. The results indicate the HCO-60 is a better emulsifier than Span 80 or Pluronic L-64. Its use improves the stability and the prolonged release behavior of w/o/w type multiple emulsions.     

A Three-Step Model for Submicron W/O Emulsion Formation in a Transitional-Phase Inversion Process

A three-step model of the transitional phase inversion (TPI) process for the formation of water-in-oil (W/O) emulsions is presented. Three types of emulsions exist in an emulsification process at different oil–water ratios and hydrophilic–lipophilic balance (HLB). A stable W/O emulsion was obtained using Sorbitan oleate (Span 80) and polyoxyethylenesorbitan monooleate (Tween 80) with a specified HLB and oil volume fraction. Oil was added into water, which contained the water-soluble surfactant, to dissolve the oil-soluble surfactant. This route allowed TPI to occur, and an interesting emulsification process was observed by varying the HLB, which corresponded to the change in the oil–water ratio. Two types of emulsions in the emulsification process were found: transition emulsion 1 (W/O/W high internal phase emulsion) and target emulsion 2 (W/O emulsion with low viscosity). This study describes the changes that occurred in the emulsification process.     

十二烷基磺酸钠微乳状液结构转变的电化学研究

制备了C12H25SO3Na-C4H9OH-C7H16-H2O四组分体系在km=W(C4H9OH)/W(C12H25SO3Na)=2时的拟三元相图。使用二茂铁和铁氰化钾作为电化学探针用循环伏安法测定了起始含油量为21％的无水混合物在滴加水过程中所形成的微太液的扩散系数。从扩散系数随含水量的变化确定微乳液的结构转变。含水量为20％－45％时生成油包水型微液;含水量大于65％时生成水包油型微乳液。当含水量在45％－65％之间时形成的是二连续型微乳液。电导率数据证实了循环伏安法的测定结果。     

Formation of water-in-oil (W/O) nano-emulsions in a water/mixed non-ionic surfactant/oil systems prepared by a low-energy emulsification method

W/O nano-emulsion formation by a low-energy emulsification method is described for the first time. The nano-emulsions have been formed in water/mixed Cremophor EL:Cremophor WO7 surfactant/isopropyl myristate systems at Cremophor EL:Cremophor WO7 ratios between 1:2 and 1:9, by slow addition of isopropyl myristate to surfactant/water mixtures. Phase behaviour studies have showed that the compositions giving rise to W/O nano-emulsions belong to multiphase regions, one of the phases being a lamellar liquid crystalline phase. The droplet size of the nano-emulsions at a fixed oil concentration of 85% and mixed surfactants/water ratio of 70/30 ranged from 60 to 160 nm as Cremophor EL:Cremophor WO7 ratio increased from 1:8 to 1:2. These nano-emulsions showed high kinetic stability. No phase separation was observed during 5 months in nano-emulsions of the water/Cremophor EL:Cremophor WO7 1:8/isopropyl myristate system with 85% oil concentration, although droplet size experienced an increase with time.     

W/O/W多重乳液中水传递的控制

建立了简化的W/O/W(水/油/水)多重乳液乳珠模型——统计平均半径模型, 预测出当W/O/W多重乳液内水相水滴之间以及内外水相之间均达到水传递平衡时的内外水相中盐的浓度, 从而实现对水传递的控制, 以维持W/O/W多重乳液的稳定. 按理论预测制备出了不同稳定态的W/O/W多重乳液, 利用差分扫描量热仪(DSC)检测了多重乳液中水的传递过程, 确定体系在实验状态下的稳定程度, 实验结果与理论预测基本吻合.     

Fat crystals: A tool to inhibit molecular transport in W/O/W double emulsions

Water-in-oil-in-water (W/O/W) double emulsions are a promising technology for encapsulation applications of water soluble compounds with respect to functional food systems. Yet molecular transport through the oil phase is a well-known problem for liquid oil-based double emulsions. The influence of network crystallization in the oil phase of W/O/W globules was evaluated by NMR and laser light scattering experiments on both a liquid oil-based double emulsion and a solid fat-based double emulsion. Water transport was assessed by low-resolution NMR diffusometry and by an osmotically induced swelling or shrinking experiment, whereas manganese ion permeation was followed by means of T₂-relaxometry. The solid fat-based W/O/W globules contained a crystal network with about 80% solid fat. This W/O/W emulsion showed a reduced molecular water exchange and a slower manganese ion influx in the considered time frame, whereas its globule size remained stable under the applied osmotic gradients. The reduced permeability of the oil phase is assumed to be caused by the increased tortuosity of the diffusive path imposed by the crystal network. This solid network also provided mechanical strength to the W/O/W globules to counteract the applied osmotic forces.     

Phase transitions and microstructure of emulsion systems prepared with acylglycerols/zinc stearate emulsifier

The emulsification processes, during which acylglycerols/zinc stearate emulsifier, water, and oil phase formed ternary systems, such as water-in-oil (W/O) emulsions, oil-in-water (O/W) dispersions, and unstable oil-water mixtures, were investigated in order to characterize the progressive transformations of the dispersed systems. The type, structure, and phase transitions of the systems were found to be determined by temperature and water phase content. Crystallization of the emulsifier caused the destabilization and subsequent phase inversion of the emulsions studied, at a temperature of 60-61 degrees C. The observed destabilization was temporary and led, at lower temperature, to W/O emulsions, "O/W + O" systems, or O/W dispersions, depending on the water content. Simultaneous emulsification and cooling of 20-50 wt % water systems resulted in the formation of stable W/O emulsions that contained a number of large water droplets with dispersed oil globules inside them ("W/O + O/W/O"). In water-rich systems (60-80 wt % of water), crystallization of the emulsifier was found to influence the formation of crystalline vesicle structures that coexisted, in the external water phase, with globules of crystallized oil phase. Results of calorimetric, rheological, and light scattering experiments, for the O/W dispersions obtained, indicate the possible transition of a monostearoylglycerol-based alpha-crystalline gel phase to a coagel state, in these multicomponent systems.     

RELEASE OF VOLATILES FROM CUBIC PHASES: MONITORING BY GAS SENSORS

Structured fluids such as emulsions and liquid crystalline mesophases can be used to control aroma release

This study shows that the use of a gas sensor array coupled with pattern recognition analysis can be particularly useful in studying volatile profiles

A mixture of 8 carefully selected volatile, hydrophilic and hydrophobic compounds was entrapped in 4 different matrices: water, lipids (sunflower oil, unsaturated monoglycerides), emulsion (20% wt water) and cubic phases (20 and 3% wt water)

A clear discrimination between the release pattern of the different matrices has been measured by the sensor array system. It has been shown that the cubic phase release patterns is not only controlled by its composition but also depended strongly on ihe lipid/water interfacial area

The combined use of structured fluids (structure-release relationship) and sensor arrays allows to control and to distinguish the release patterns of volatile.     

Spontaneous transfer of phospholipid-coated oil-in-oil and water-in-oil micro-droplets through an oil/water interface

We studied the evolution of oil-in-oil (O/O) and water-in-oil (W/O) phospholipid-coated micro-droplets at an oil/water interface. We found that, in both cases, micro-droplets spontaneously transferred from the oil phase to the water phase. O/O micro-droplets transformed into oil-in-water micro-droplets, while W/O micro-droplets led to the formation of liposomes.     

Intermolecular forces in spread phospholipid monolayers at oil/water interfaces

The lateral intermolecular forces between phospholipids are of particular relevance to the behavior of biomembranes, and have been approached via studies of monolayer isotherms at aqueous interfaces, mostly restricted to air/water (A/W) systems. For thermodynamic properties, the oil/water (O/W) interface has major advantages but is experimentally more difficult and less studied. A comprehensive reanalysis of the available thermodynamic data on spread monolayers of phosphatidyl cholines (PC) and phosphatidyl ethanolamines (PE) at O/W interfaces is conducted to identify the secure key features that will underpin further development of molecular models. Relevant recourse is made to isotherms of single-chain molecules and of mixed monolayers to identify the contributions of chain-chain interactions and interionic forces. The emphasis is on the properties of the phase transitions for a range of oil phases. Apparent published discrepancies in thermodynamic properties are resolved and substantial agreement emerges on the main features of these phospholipid monolayer systems. In compression to low areas, the forces between the zwitterions of like phospholipids are repulsive. The molecular model for phospholipid headgroup interactions developed by Stigter et al. accounts well for the virial coefficients in expanded phospholipid O/W monolayers. Inclusion of the changes in configuration and orientation of the zwitterion headgroups on compression, which are indicated by the surface potentials in the phase transition region, and inclusion of the energy of chain demixing from the oil phase will be required for molecular modeling of the phase transitions.     

Relationship between rheological properties and one-step W/O/W multiple emulsion formation

Formation of a normal (not temporary) W/O/W multiple emulsion via the one-step method as a result of the simultaneous occurrence of catastrophic and transitional phase inversion processes has been recently reported. Critical features of this process include the emulsification temperature (corresponding to the ultralow surface tension point), the use of a specific nonionic surfactant blend and the surfactant blend/oil phase ratio, and the addition of the surfactant blend to the oil phase. The purpose of this study was to investigate physicochemical properties in an effort to gain a mechanistic understanding of the formation of these emulsions. Bulk, surface, and interfacial rheological properties of adsorbed nonionic surfactant (CremophorRH40 and Span80) films were investigated under conditions known to affect W/O/W emulsion formation. Bulk viscosity results demonstrated that CremophorRH40 has a higher mobility in oil compared than in water, explaining the significance of the solvent phase. In addition, the bulk viscosity profile of aqueous solutions containing CremophorRH40 indicated a phase transition at around 78 ± 2 °C, which is in agreement with cubic phase formation in the Winsor III region. The similarity in the interfacial elasticity values of CremophorRH40 and Span80 indicated that canola oil has a major effect on surface activity, showing the significance of vegetable oil. The highest interfacial shear elasticity and viscosity were observed when both surfactants were added to the oil phase, indicating the importance of the microstructural arrangement. CremophorRH40/Span80 complexes tended to desorb from the solution/solution interface with increasing temperature, indicating surfactant phase formation as is theoretically predicted in the Winsor III region. Together these interfacial and bulk rheology data demonstrate that one-step W/O/W emulsions form as a result of the simultaneous occurrence of phase-transition processes in the Winsor III region and explain the critical formulation and processing parameters necessary to achieve the formation of these normal W/O/W emulsions.     

Three-dimensional molecular mapping of a multiple emulsion by means of CARS microscopy

Multiple emulsions consisting of water droplets dispersed in an oil phase containing emulsifier which is emulsified in an outer water phase (W/O/W) are of great interest in pharmacology for developing new drugs, in the nutrition sciences for designing functional food, and in biology as model systems for cell organelles such as liposomes. In the food industry multiple emulsions with high sugar content in the aqueous phase can be used for the production of sweets, because the high sugar content prevents deterioration. However, for these emulsions the refractive indexes of oil and aqueous phase are very similar. This seriously impedes the analysis of these emulsions, e.g., for process monitoring, because microscopic techniques based on transmission or reflection do not provide sufficient contrast. We have characterized the inner dispersed phase of concentrated W/O/W emulsions with the same refractive index of the three phases by micro Raman spectroscopy and investigated the composition and molecular distribution in water-oil-water emulsions by means of three-dimensional laser scanning CARS (coherent anti-Stokes Raman scattering) microscopy. CARS microscopy has been used to study water droplets dispersed in oil droplets at different Raman resonances to visualize different molecular species. Water droplets with a diameter of about 700 nm could clearly be visualized. The advantages of CARS microscopy for studying this particular system are emphasized by comparing this microscopic technique with conventional confocal reflection and transmission microscopies.     

Oil/water droplet formation by temperature change in the water/c(16)e(6)/mineral oil system

Droplet sizes of oil/water (O/W) nanoemulsions prepared by the phase inversion temperature (PIT) method, in the water/C16E6/mineral oil system, have been compared with those given by a theoretical droplet model, which predicts a minimum droplet size. The results show that, when the phase inversion was started from either a single-phase microemulsion (D) or a two-phase W+D equilibrium, the resulting droplet sizes were close to those predicted by the model, whereas, when emulsification was started from W+D+O or from W+D+Lalpha (Lalpha = lamellar liquid crystal) equilibria, the difference between the measured and predicted values was much higher. The structural changes produced during the phase inversion process have been investigated by the 1H-PFGSE-NMR technique, monitoring the self-diffusion coefficients for each component as a function of temperature. The results have confirmed the transition from a bicontinuous D microemulsion at the hydrophile-lipophile balance (HLB) temperature to oil nanodroplet dispersion in water when it is cooled to lower temperatures.