Abstract
In this present study emulsions were prepared by using black cumin oil. Dry gum method was followed to prepare emulsions formula A & B. Stability tests including organoleptic property evaluation, pH test, accelerated stability studies, water-drop test and peroxide value were determined. In case of organoleptic property evaluation emulsions showed insignificant changes and there were no variation in pH in both preparations up to 3 months. Emulsions were also undergone to different temperature effects and centrifugation at 4000 rpm, but lost the homogenous structure and separated into two phases under the effect of light and centrifugation. The study showed better results for emulsion B comparing with emulsion A. Thus our results showed that emulsion formulation B can be a good semi-solid preparation in Pharmaceutical field and food industry.
Highlights
An emulsion is defined as a disperse system consisting of two immiscible liquids, one of which is distributed throughout the other in minute globules, the system being stabilized by the presence of a third substance, the emulsifying agent [1]
There are some limitations of emulsion preparation such as difficult to prepare as special processing techniques are required and choice of suitable emulsifying agent is a high risk
The Z value of emulsions was less than 1.96 for every parameters and this reflects that there was no significant change of color, odor, feel and taste parameters
Summary
An emulsion is defined as a disperse system consisting of two immiscible liquids, one of which is distributed throughout the other in minute globules, the system being stabilized by the presence of a third substance, the emulsifying agent [1]. The radius of the emulsified droplets in an opaque, usually white emulsion ranges from 0.25 to 10 microns [3]. Common emulsions are inherently unstable and do not tend to form spontaneously. Energy input through shaking, stirring, homogenizing or exposure to power ultrasound is needed to form an emulsion [4]. The purpose of emulsions preparation is to increase drug solubility, drug stability, drug action, taste and appearance. There are some limitations of emulsion preparation such as difficult to prepare as special processing techniques are required and choice of suitable emulsifying agent is a high risk
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