Abstract
Dispersed systems such as emulsions are easily destabilised during processing and storage since they are thermodynamically unstable systems. It is for this reason emulsifiers/stabilisers are frequently employed in pharmaceutical emulsion formulations to increase their short- and long-term kinetic stability. This current study seeks to investigate the potential emulsifying property of gums obtained from Khaya senegalensis (family: Meliaceae) trees. Gums were collected, authenticated, oven-dried, milled, filtered, and purified using 96% ethanol. The microbial quality of the gum was assessed following the BP (2013) specifications. The purified gum was free from some selected pathogenic microorganisms, rendering the gum safe for consumption. The emulsifying property was investigated by formulating emulsions using castor oil and employing the dry gum method. The ratios of oil-to-water-to-gum for the formulation of a stable emulsion were determined. The stability of the emulsion was evaluated, and an effort was made to improve the stability by incorporating Tween 80, hydroxypropyl methylcellulose, and xanthan gum. From the results, it can be inferred that Tween 80 (0.5%) was able to stabilise the emulsion. Addition of xanthan gum worsened the creaming. The effects of pH (4.0, 5.5, 7.2, 9.0, and 11.0) and electrolytes (0.1 M of NaCl, KCl, and CaCl2) on the physical stability of oil-in-water emulsions were studied during 12 weeks of storage. Percentage creaming volume and whether there was phase inversion were the criteria used as the evaluation parameter. From the percentage creaming volume data, emulsions formulated with both gums showed the lowest creaming volumes at pH of 7.2, followed by the acidic regions (pH 4.0, 5.5), with the basic regions (pH 9.0, 11.0) recording the highest creaming volumes. The effects of the various electrolytes at a constant concentration of 0.1 M on the o/w emulsions were found in this order NaCl < KCl < CaCl2. This study proves that Khaya senegalensis gum can successfully be employed as an emulsifying agent in pharmaceutical formulations.
Highlights
Emulsions have been employed for centuries in diverse domains in the pharmaceutical, cosmetic, and food industry [1]
E gum was dried in an oven at 60°C for about 7 hours until it turned out to be adequately brittle. e dried gum was classified into two shades: light-coloured shade and dark-coloured shade. e light-coloured shade was picked out for further processing by milling in a blender into a fine powder. e powdered gum was utilised as a part of some of the consequent tests and investigations as rough Khaya senegalensis gum powder
Emulsions prepared with tragacanth gum (0.437) were significantly more stable (∗∗∗∗P < 0.0001, unpaired t-test with Welch’s correction) than that of the ones prepared with Khaya senegalensis gum (0.594)
Summary
Emulsions have been employed for centuries in diverse domains in the pharmaceutical, cosmetic, and food industry [1]. Pharmaceutical emulsions are a class of disperse systems comprising two nonmiscible liquids [2]. E globules of the disperse medium are uniformly distributed in the continuous medium. Since emulsions are a thermodynamically unstable system, a third component, an emulsifier is added to stabilise the system [3]. Emulsifiers reduce the degree of emulsion instabilities such as creaming, coalescence, flocculation, and phase inversion, thereby making the emulsion more consistent [4]. Emulsifiers stabilise the system by forming a thin film around the droplets of dispersed phase [5]. They are formulated and administered orally, topically, and parenterally [4]. Emulsions offer a great variety of benefits such as the ability to deliver both
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
