Emulsion Cream Research Articles

Elucidation on the destabilization mechanism of whipping creams during static storage

The destabilization mechanism of whipping cream emulsions during static storage was elucidated systematically in the present study. The results indicated that whipping creams mainly undergo three destabilization processes: initial steady state, watering-off, and agglomeration. These three processes sequentially occurred with breakages of the dynamic equilibrium of hydrogen bonds, hydrophobic interactions, ionic bonds, and disulfide bonds. Flocculation, mainly caused by negative effects of non-adsorbed whey protein aggregates and free calcium ions, played a key role in accelerating the destabilization process of watering-off. As the degree of flocculation increased, fat droplets in a close contact were involved into partial coalescence, followed by forming a three-dimensional matrix with whey protein/κ-casein complexes, which further facilitated the agglomeration process. It is proposed that inhibition of the flocculation is the key to improve stability of whipping cream emulsions during static storage.

A Recalcitrant Skin Fissure Treated with an Anionic Polar Phospholipid Emulsion

Recalcitrant fissures located on weight-bearing skin surfaces are often challenging to heal. This study compares the efficacy of an Anionic Polar Phospholipid (APP)-based skin cream emulsion to a standard moisturizing cream treatment regimen.

Synergistics of Carboxymethyl Chitosan and Mangosteen Extract as Enhancing Moisturizing, Antioxidant, Antibacterial, and Deodorizing Properties in Emulsion Cream.

Carboxymethyl chitosan (CMCH) from native chitosan of high molecular weight (H, 310–375 kDa) was synthesized for improving water solubility. The water solubility of high-molecular-weight carboxymethyl chitosan (H-CMCH) was higher than that of native chitosan by 89%. The application of H-CMCH as enhancing the moisturizer in mangosteen extract deodorant cream was evaluated. Different concentrations of H-CMCH (0.5–2.5%) were investigated in physicochemical characteristics of creams, including appearance, phase separation, pH, and viscosity, by an accelerated stability test. The different degrees of skin moisturizing (DM) on pig skin after applying H-CMCH solution, compared with untreated skin, water, and propylene glycol for 15 and 30 min using a Corneometer®, were investigated. The results showed that the 0.5% H-CMCH provided the best DM after applying the solution on pig skin for 30 min. Trans-2-nonenal, as an unsatisfied odor component, was also evaluated against components of the mangosteen extract deodorant cream, which were compared to the standard, epigallocatechin gallate (EGCG). In addition, DPPH and ABTS radical scavenging activity, ferric reducing antioxidant power (FRAP), and antibacterial activities were examined for the mangosteen extract deodorant cream using 0.5% H-CMCH. Results indicated that the mangosteen extract synergized with H-CMCH, which had a good potential as an effective skin moisturizing agent enhancer, deodorizing activity on trans-2-nonenal odor, antioxidant properties, and antibacterial properties.

Implications of a Diabetic Foot Xerosis Treatment With an Emulsion Containing the Plant-Based Anionic Phospholipids.

Purpose:This study compares and contrasts a skin cream containing plant-based anionic polar phospholipid (APP) technology with a mineral oil hydrocarbon (petrolatum)-based (MHB) skin cream technology in the treatment of skin xerosis (dryness) in diabetic feet. Skin cream with APP technology promotes phospholipid absorption, reparation of intercellular lamellae, and organization of water promoting hydration; whereas skin cream with mineral hydrocarbon-based (MHB) technology principally covers skin, preventing dehydration.Methods:Subjects (n = 54) with diagnoses of diabetes mellitus and foot skin dryness were studied using a multicenter, double-blind, masked-study design. An emulsion cream containing 0.05% APP in triglycerides (APP preparation) was compared to MHB skin cream, Eucerin® (MHB preparation) applied topically to skin of the feet. Graded measurements were recorded on 4 efficacy variables including dryness, erythema, fissures, and itching and neurovascular assessments. Implications of the plant-based and mineral-based skin creams in the context of skin xerosis are contrasted.Results:APP and MHB preparations were similar in effectiveness and safety. There was no significant difference among any of the 4 efficacy variables (P < .5) including neurovascular measurements. The APP preparation is absorbed into the skin, whereas the MHB skin cream leaves detectable residues after each application.Conclusion:Although the APP and MHB preparations were not significantly different in effectiveness and safety, distinctively, application of the APP skin cream preparation absorbed into the skin leaving no discernible residue in contrast to the MHB preparation leaving residues potentiating textile damage. Both of these technologies function in the hydration of skin; however, they differ in their modes of action. The plant-based APP preparation functions actively by phospholipid and triglyceride absorption, reparation of skin lamellae, and in the consequent delivery and organization of waters of hydration in skin. The MHB preparation functions passively, hydrating the skin it covers by sealing the skin against dehydration.

Development of methods of identification and quantitative determination of active substances in semi-solid dosage forms with sapropel extracts

For use in veterinary medicine for the treatment of the wound process and the prevention of mastitis, the composition and technology of an emulsion-based cream, conventionally called “Saprocream”, has been developed. Clinical trial of the drug “Saprocream” proved its effectiveness and safety for use in the healing of microtraumas, erosions and cracks (wounds) of the udders of cows.&#x0D; The aim of the research were was the standardization of the cream under the conventional name “Saprocream” for use in veterinary medicine as a wound healing agent, the development of methods of identification and quantification and their validation.&#x0D; Materials and methods. Test samples of emulsion cream type o / v, containing 15 % aqueous extract of sapropel (VES), 10 % oil extract of sapropel (OES), 6 % emulsifier No. 1, 1 % cetylstearyl alcohol, preservatives – 0.01 % nisin, 0.1 % euxil K 100 and purified water up to 100 g were made by phase inversion.&#x0D; The methods of pharmacopoeial articles of the European Pharmacopoeia of the 10th edition, SPhU 1.0, as well as industry standards were used to develop methods for identification and quantification of active pharmaceutical ingredients (API) in the developed cream and its standardization.&#x0D; Results. The chromatographic profile of the acetone extract from the cream coincides with the chromatographic profile of the reference solution ((PRS) β-carotene), which indicates the presence of substances of carotenoid structure. The absorption spectrum of hexane extraction from the cream in the range from 500 nm to 750 nm has a maximum absorption at a wavelength of 670±2 nm, which coincides with the maximum absorption of hexane solution OES, indicating the presence of chlorophyll.&#x0D; A method for quantifying the total mass fraction of humic acids (HA) has been developed and it has been established that the total mass fraction of HA in cream samples with sapropel extracts is 0.828 %.&#x0D; The results of the validation of the method show that there is a linear relationship between the concentration of the total mass fraction of HA and the mass of the AES sample with a correlation coefficient of 0.9981 (³ 0.9981). The developed technique is precise, because the value of the relative confidence interval is less than the critical value for the convergence of the results: D %=1.34≤1.60 and the criterion of insignificance of systematic error d=0.51 is fulfilled.&#x0D; Conclusions. An emulsion-based cream under the conventional name “Saprocream” has been standardized, methods for identification and quantification of active substances have been developed and validation of the developed methods for use in veterinary medicine as a wound-healing and anti-inflammatory agent has been carried out.

Modulating the fat globules of plant-based cream emulsion: Influence of the source of plant proteins

In this study the physical properties of plant-based cream emulsion using various plant-proteins and homogenisation pressures were investigated. Three plant proteins (soy protein isolate-SPI, faba protein isolate-FBI, and pea protein isolate-PPI) at 2, 3 and 4% (w/w) concentrations were emulsified with 36% plant-fat (a mixture of palm oil, sunflower oil and monodiglyceride) and passed through two-stage homogenisation pressures at 25/5, 10/4, and 7/3 MPa. Increasing homogenisation pressure and protein content reduced the fat globule size as observed in microstructure images but increased the particles size (D[4,3]) in emulsion. All emulsions had high zeta potential values (−25 to −49 mV) suggesting stable emulsions with a firm and thick consistency. The friction coefficient of creams with PPI was significantly lower than SPI and FBI, indicating better lubrication properties. The results obtained suggests the ability to produce stable plant-based cream from plant-based proteins and fat that can replace the dairy cream.

The Effect of Cold Press Chia Seed Oil By-Products on the Rheological, Microstructural, Thermal, and Sensory Properties of Low-Fat Ice Cream.

This study aimed to investigate the utilization of cold-pressed chia-seed oil by-products (CSOB) in a low-fat ice cream formulation as a fat replacer and stabilizer. In the study, ice cream emulsion mixtures were formulated by using 0.2–0.4% xanthan gum (XG), 2.5–12.5% fat, and 1–3% CSOB. Optimization was performed using the response surface methodology (RSM) and full factorial central composite design (CCD) based on the flow behavior rheological properties of the emulsions obtained from 17 different experimental points. All of the emulsion samples showed non-Newtonian shear-thinning flow behavior. The consistency coefficient (Κ) values of the emulsion samples were found to be 4.01–26.05 Pasn and were significantly affected by optimization parameters (p < 0.05). The optimum formulation was determined as 0.29% XG, 2.5% CSOB, 2.5% fat. The low-fat (LF-IC) and full-fat control samples (FF-IC) were compared to samples produced with an optimum formulation (CBLF-IC) based on the steady shear, frequency sweep, and 3-ITT (three interval thixotropy test) rheological properties, thermal properties, emulsion stability, light microscope images, and sensory quality. CBLF-IC showed similar rheological behavior to FF-IC. The mix of CBLF-IC showed higher emulsion stability and lower poly-dispersity index (PDI) value and fat globule diameters than those of FF-IC and LF-IC. The thermal properties of the samples were significantly affected by the addition of CSOB in an ice cream mix. CBLF-IC exhibited a lower temperature range (ΔT), enthalpy of fusion (ΔHf), and freezing point temperature (Tf) than those of FF-IC and LF-IC. While CBLF-IC exhibited a higher overrun value than other samples, it showed similar sensory properties to the FF-IC sample. The results of this study suggested that CSOB could be used successfully in low-fat ice cream production. This study also has the potential to gain new perspectives for the evaluation of CSOB as a fat substitute in a low-fat ice cream.

Nanoencapsulated curcumin emulsion utilizing milk cream as a potential vehicle by microfluidization: Bioaccessibility, cytotoxicity and physico-functional properties

Curcumin loaded milk cream emulsion was microfluidized at different pressures (50–200 MPa) and passes (1–4) using a full-factorial experimental design. Ultrasonicated and microfluidized emulsion was evaluated for particle size, morphological characteristics, antioxidant activity, rheological properties, bioaccessibility and cytotoxicity. Significant reduction was observed in the average particle size (358.2 nm) after microfluidization at 100 MPa/2nd pass. Transmission electron micrographs of the control (homogenized) and microfluidized (100 MPa/2nd pass) samples showed uniform distribution of fat globules in the microfluidized sample with partially dissolved curcumin particles (50–150 nm). Encapsulation efficiency of microfluidized emulsion was found to be significantly higher (97.88%) after processing as compared to control (91.21%). Two-fold (100%) increase in the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity and 25% increase in ferric-reducing antioxidant power (FRAP) was observed for microfluidized emulsions over control. Infrared spectrums of the emulsion exhibited shift in high intensity peaks indicating bond cleavage after microfluidization. After characterization, emulsions were subjected to in vitro digestion (oral, gastric and intestinal phase) to evaluate its bioaccessibility which was found to be remarkably increased by 30% after microfluidization. For assessing processing induced safety of the formulation, in vitro cytotoxicity of the microfluidized nanocurcumin emulsion was evaluated by 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide (MTT) assay on HepG2 cells, wherein high % of cell viability (>93%) was seen even at a dose as high as 900 µg/mL revealing no toxic effect of the processing technique (microfluidization). This study highlights the efficacy of microfluidization as a technique and that of milk cream as an inexpensive, yet potential vehicle for generating stable and bio-accessible nano-curcumin emulsion.

Development and Validation of a Method for the Analysis of Zinc Oxide in Cosmetic Matrices by Flame Atomic Absorption Spectroscopy

A fast and simple method for the extraction and Flame Atomic Absorption Spectroscopy (FAAS) quantification of ZnO in different cosmetic matrices, including lipsticks, water-in-oil foundations, and oil-in-water creams, was developed and validated, according to the International Council for Harmonization of Technical Requirements for Pharmaceuticals for Human Use (ICH) and the United States Pharmacopeial Convention guidelines. The sample preparation consisted of an ultrasound-assisted ethanolic extraction of ZnO followed by digestion with 1 M nitric acid (HNO3). Samples were analyzed by Flame Atomic Absorption Spectroscopy (FAAS). Specificity, linearity, the limit of detection (LOD), the limit of quantification (LOQ), sensitivity, precision, and accuracy parameters were studied. The robustness of the method was evaluated with a five-variable Youden–Steiner model. The method was specific for ZnO, and the extraction procedure did not affect the stability of the signal compared to the background. The method was linear in the range 0.2–1.0 mg/L with LOD/LOQ values equal to 0.0156 (mg·L−1)/0.0473 (mg·L−1), 0.0098 (mg·L−1)/0.0297 (mg·L−1), 0.0113 (mg·L−1)/0.0341 (mg·L−1), and 0.0131 (mg·L−1)/0.0397 (mg·L−1), respectively, for raw material, lipstick, liquid foundation, and emulsion matrices. Regarding precision, the %RSD values were below 3.0% for repeatability and intermediate precision. Global reproducibility RSD was below 8.0% for all matrices. The percentage of recovery was not statistically different from 100% in all cases. The final concentration was found to be a critical variable for all matrices except for the raw material. The variables associated with the extraction step (ethanol volume, bath temperature, and extraction time) were critical in the extraction of liquid foundations and cream emulsions. The method reduces the number and concentration of mineral acids spent on the digestion of ZnO, and its application is extendable to raw materials. This development is an adequate tool for routine analysis and cosmetic quality control of chemically different products that contain ZnO as ultraviolet radiation (UV) filter, to guarantee regulatory compliance and ensure the safety and efficacy of products delivered to consumers.

Rheological characterization of coconut cream emulsion using steady-state shear and time-dependent modeling

The rheological properties of raw coconut-cream emulsion (RCCE) were evaluated under various shear rates (0–500 s −1 ) and temperatures (10 °C–50 °C) through steady-state shear and time-dependent modeling. Thixotropic behavior of the samples was observed at all temperatures tested, and it decreased with increased temperature. The Power law model was found to better fit the obtained data. The effects of temperature on regression parameters, namely, the Arrhenius and Turian relations were explored by approaches. The modeling parameters were assessed under the combined impacts of shearing and temperature, resulting in two generalized state equations governing the RCCE steady-state flow behavior. The extent and rate of thixotropy were measured with the Weltmann model, and the structural kinetics model was found to best describe the time-dependent behavior of RCCE. In conclusion, the structural breakdown was found in stress-decay tests at a high shear rate of 250 s −1 and a relatively high temperature of 50 °C. • Raw coconut cream emulsion exhibits thixotropic behavior at all temperatures tested. • Thixotropicity reduces with increasing temperature from 10 to 50 °C. • Weltmann model and SKM approach best describe time-dependent behavior. • The structural breakdown is evident in the high shearing & high temperature.

Effect of κ‐carrageenan/milk protein interaction on rheology and microstructure in dairy emulsion systems with different milk protein types and κ‐carrageenan concentrations

We investigated the effect of κ-carrageenan (κ-CG) addition and supplementation with Na-CN, WPI, and MPI on the rheological properties, microstructure, fat globule size distribution, and stability of low-fat cream (LFC) emulsions containing 19% milk fat. Rheological parameter (ηa,10, K, and G′) values of LFCs increased with κ-CG addition. At 0.1% κ-CG concentration, MPI-stabilized LFC had higher G′ value (64.8 Pa) than those of WPI-stabilized LFC (51.3 Pa) and Na-CN-stabilized LFC (34.8 Pa), indicating the strong interaction between MPI and κ-CG. Cryo-SEM images showed the protein layers on milk fat globule membrane in dairy emulsions and revealed that κ-CG led to depletion-flocculation of milk fat globules and promoted clustering of globules. The creaming index values of LFCs with 0.10% κ-CG were lower than those of LFCs with 0.05% κ-CG. Thus, high κ-CG concentrations can contribute to the physical stability in dairy emulsions stabilized by milk proteins. Practical applications Milk proteins are widely used as emulsifiers, and κ-carrageenan (κ-CG) is added to dairy emulsion products to improve their physical properties and stability. Therefore, in this study, the effect of κ-CG addition on physical properties and stability of low-fat creams (LFCs) supplemented with different milk protein types (Na-CN, WPI, and MPI) was investigated. The strong synergistic interaction between proteins and κ-CG was observed in MPI-stabilized LFCs when compared to Na-CN- and WPI-stabilized LFCs. We found that the presence of κ-CG in MPI-stabilized LFCs improved the stability of LFCs by inhibiting the phase separation due to the high viscosity of the continuous phase. These findings suggest that dairy cream-based food products with desirable physical properties can be realized through κ-CG addition to LFC emulsions with milk proteins such as ice cream mix, coffee creamer, and light cream.

Anticancer activity of topical ointments with histone deacetylase inhibitor, trichostatin A

Trichostatin A (TSA), being a strong specific histone deacetylase (HDAC) inhibitor, may lead to the inhibition of growth, differentiation and/or apoptosis of cells in a number of tumors. Semisolid drug formulations for topical release of anticancer agents may be an alternative strategy or a supplement of the systemic therapy. To prepare semisolid formulations with TSA to be used directly on the skin and to assess the anticancer effect in vivo on a mouse model with L1 neoplastic tumors. Twenty-four formulations were prepared in the form of semisolid systems containing TSA as the active ingredient. Then, an in vitro study was performed concerning the release of the active substance from the prepared formulations. Four formulations were selected for in vivo studies: oil-in-water cream, hydrogel, w/o emulsion ointment on the absorptive hydrophobic medium, and o/w emulsion gel. The tumor size and mouse body weight were measured during the experiment. The tumors and healthy skin of the mice were assessed regarding the skin barrier function with the Corneometer and Tewameter probes. The semisolid formulation with TSA applied on the skin reduced the growth of neoplastic tumors as compared with the control group. This is especially pronounced in the case of w/o emulsion ointment and o/w emulsion gel. The Corneometer shows that neoplastic tumor growth and formulations on the skin have no effect on the skin condition in comparison with the mouse skin without tumor. The measurement performed with the Tewameter has revealed impaired skin barrier function of neoplastic tumors. Semisolid formulations with TSA fit well in the mainstream of research into topical medicines applied directly on neoplastic tumors, which may support and supplement current oncological treatment.

Effects of enzymatic extraction of oil and protein from almond cake on the physicochemical and functional properties of protein extracts

The effects of scaling up the aqueous (AEP) and enzyme-assisted aqueous extraction processes (EAEP) of the almond cake were evaluated in regards to oil and protein extractability, cream demulsification yield, and physicochemical and functional properties of extracted proteins. While similar oil (26.2% AEP and 29.1% EAEP) and protein (67.7% AEP and 70.2% EAEP) extraction yields were achieved at pilot-scale for both processes, under optimum extraction conditions, the use of enzyme in the EAEP generated a cream emulsion easier to be demulsified. Chemical demulsification of the EAEP cream and enzymatic demulsification of the AEP cream resulted in maximum oil recoveries of 98.7 and 62.8%, respectively. In addition, enzymatic hydrolysis resulted in important changes in the physicochemical properties and functionalities of the extracted protein. Overall, enzymatic hydrolysis increased the zeta potential and decreased the surface hydrophobicity of extracted proteins. These changes increased the solubility of the extracted protein to 95.3%, but reduced all emulsification and foaming properties evaluated compared with the aqueous extraction process. This study signifies a starting point to the valorization of the almond cake as a source of lipid and proteins for subsequent use in food, feed, and fuel applications.

Effect of fat globule size on the physicochemical properties of dairy cream powder produced by spray drying

The effect of fat globule sizes (0.21, 0.75, and 1.41 µm) on the properties of dairy cream powder was investigated at different fat contents (35, 45, 55, and 70% (w/w solids)). The cream powder produced from nano-sized cream emulsions had the lowest surface fat content among all fat globule sizes. The lowest surface fat content (1.8% w/w) was observed in 35% fat containing powder prepared from emulsion with average fat globule size of 0.21 µm. Confocal laser scanning microscopy and X-ray photoelectron spectroscopy results also supported the results of the free fat content determined by the solvent extraction method.

Effects of soy protein composition in recombined soy-based cream on the stability and physical properties of whipping cream.

Recombinant plant-based whipping cream (RSWC) has been widely studied in recent years. The present study investigated the effects of soybean protein and its hydrolysates on the stability and physical properties of the RSWC. The RSWC was made with 28% soybean oil bodies and 4% additional soy proteins or its hydrolysates. The proteins used were soy protein isolate, 7S, 11S, oil body protein, soybean proteins isolate hydrolyzed by pepsin (SPHPe) and soybean protein isolate hydrolyzed by papain (SPHPa). RSWC made with SPHPa containing a large amount of small-molecule polypeptide had the lowest apparent viscosity, shortest whipping time, best overrun and worst whipping stability, whereas RSWC made with SPHPe containing the α, β subunit and small-molecule polypeptides exhibited the second highest overrun and best whipping stability. The partial coalescence of fat and confocal micrographs of cream emulsions suggested that oil body protein was displaced by the small peptides from the interface, which led to partial destabilization and sufficient coalescence of fat globules after aging and whipping. Selectively hydrolyzed soy protein, such as SPHPe, can be used for the production of RSWC with sufficient overrun and whipping stability. This research is of great significance and opens a route to production of the recombinant plant-based cream in the future. © 2020 Society of Chemical Industry.

Preparation and Evaluation Pumpkin Seed Oil-based Vitamin E Cream Formulations for Topical Application.

Plant seed oil is often incorporated into the cream emulsions to provide multifunctional effects on the skin. In the current study, pumpkin seed oil (PSO) was used to develop a stable oil-in-water emulsion. The study aimed to optimise PSO cream formulation and determine the synergistic effect of the PSO with vitamin E oil added. The physical properties, antioxidant activities and storage stability of the formulations were analysed. Besides, the synergistic effect of the best formulation was analysed based on α-tocopherol content using ultra-high performance liquid chromatography (UHPLC). The storage stability test was assessed upon storing at 25 ± 2°C and 40 ± 2°C for 12 weeks. The best formulation (20% PSO, vitamin E oil and beeswax) selected showed physically and microbiologically stable. The incorporation of vitamin E oil into the formulation produced with PSO was found to be compatible, as it showed a synergistic effect in the amount of α-tocopherol content (combination index (CI) = 0.98). Thus, PSO had shown its potency to be incorporated into the topical products with a promising potential in delivering additional properties that can nourish the skin.

Imiquimod-oleic acid prodrug-loaded cream reduced drug crystallinity and induced indistinguishable cytotoxicity and apoptosis in mice melanoma tumour

In the present investigation, imiquimod (IMQ) was coupled to oleic acid (OLA; IMQ-OLA) to synthesise prodrug to reduce crystallinity that later amalgamated with oil-in-water (o/w) emulsion cream (IMQ-OLA cream) for the treatment of melanoma tumour. The synthesis of IMQ-OLA prodrug was verified by FT-IR, 1HNMR and mass spectroscopy. The crystalline lattice of IMQ was transformed to somewhat amorphous structure in IMQ-OLA prodrug. IMQ-OLA cream retained 35.6% of IMQ within skin, significantly (p < 0.05) higher than 22.3% and 10.6% retained by marketed IMQ cream and IMQ solution, respectively. IMQ-OLA cream suppressed the melanoma tumour to 70.3 mm3 in C57BL6J mice as compared to 72.6 mm3 tumour, reduced by marketed IMQ cream with no significant difference (p > 0.05) at day 32 over 17-day period of treatment. IMQ-OLA cream followed the multiple mechanisms of cell death. IMQ-OLA cream warrants further in depth investigations for translating in to a clinically viable topical dermal product.

Preparation and Evaluation of Polyherbal Vanishing Cream of Ethanolic Extract of Crude Drugs

In the present study, polyherbal oil-in-water vanishing emulsion cream was formulated based on the anti-fungal, anti-microbial, anti-inflammatory, skin-soothing, and anti-aging potential of aloe vera, kachora plant, linseed, long pepper, nagarmotha plant, nutmeg, turmeric, and wheat grain. All herbs were extracted by using the maceration method with ethanol as solvent. The prepared vanishing cream was then evaluated for various parameters, and results were obtained within acceptable values. The prepared vanishing cream was found stable and firm during the stability studies performed as per the guidelines of International Council for Harmonisation (ICH) at different temperatures for a period of a month. Results have shown that formulations have good stabil¬ity. It can be concluded that the prepared polyherbal vanishing cream was pleasing, simply washable without side effects, and can be utilized to protect and avoid degradation of the skin.

Influence of omega fatty acids on skin permeation of a coenzyme Q10 nanoemulsion cream formulation: characterization, in silico and ex vivo determination

Objective: The aim of this study was to develop a coenzyme Q10 nanoemulsion cream, characterize and to determine the influence of omega fatty acids on the delivery of coenzyme Q10 across model skin membrane via ex vivo and in silico techniques.Methods: Coenzyme Q10 nanoemulsion creams were prepared using natural edible oils such as linseed, evening primrose, and olive oil. Their mechanical features and ability to deliver CoQ10 across rat skin were characterized. Computational docking analysis was performed for in silico evaluation of CoQ10 and omega fatty acid interactions.Results: Linseed, evening primrose, and olive oils each produced nano-sized emulsion creams (343.93–409.86 nm) and exhibited excellent rheological features. The computerized docking studies showed favorable interactions between CoQ10 and omega fatty acids that could improve skin permeation. The three edible-oil nanoemulsion creams displayed higher ex vivo skin permeation and drug flux compared to the liquid-paraffin control cream. The linseed oil formulation displayed the highest skin permeation (3.97 ± 0.91 mg/cm2) and drug flux (0.19 ± 0.05 mg/cm2/h).Conclusion: CoQ10 loaded-linseed oil nanoemulsion cream displayed the highest skin permeation. The highest permeation showed by linseed oil nanoemulsion cream may be due to the presence of omega-3, -6, and -9 fatty acids which might serve as permeation enhancers. This indicated that the edible oil nanoemulsion creams have potential as drug vehicles that enhance CoQ10 delivery across skin.

The rheological properties of cream liqueurs and their changes in the transportation process

In order to determine the stability of colloidal systems of cream liqueurs with cycloractate and egg yolks, their rheological properties after production and during transportation, which was simulated through centrifugation and shaking, study, had been studied. Kinematic viscosity was determined by viscosimetric method using a graduated glass unit and a “Universal Computer Measuring Instrument” manufactured by “ITM Ltd.”, Kharkiv, Ukraine. The coefficient of surface tension was investigated by the method of detachment of the ring from the surface of the test substance, and the density – by the method of hydrostatic weighing. Storage of bottled glass bottles with a capacity of 0.35 l of dessert emulsion cream liqueurs took place in the warehouse at a temperature from +10 to + 250 С and a relative humidity of no more than 85%. Quality indicators in developed beverages were determined at 18, 36, 54, 72, 90 and 108 day. Dynamic viscosity of the sample of dessert emulsion cream liqueur “Healing Source” was 2394.1 MPa · s, cream liqueur “Health” – 2219.7 MPa · s, control sample “Dalkowski Advocaat Starotoruński” – 1949.99 MPa · s. It has been established that the kinematic viscosity and density of developed cream liqueurs are higher by 19.4 ... 21.8% compared with the control sample. For cocktails preparation it is expedient to use a dessert emulsion cream liqueur "Healing Source", the difference of the coefficient of surface tension of which with the control sample lies within the limits of statistical error it is determined. It is noted that in the process of centrifugation, cream liqueurs demonstrate a slight change in rheological properties. The smallest changes in density are noted for emulsion cream liqueur «Healing Source», the largest – for “Health”, due to the peculiarities of their prescription composition. The influence of “shaking effect” on the density of dessert emulsion cream liqueurs was determined. The biggest difference in density after shaking up to 10 s had the cream-liqueur “Health”, after 10s of shaking – the cream-liqueur “Steppe beauty”. The most stable structure of the colloidal system of the cream-liqueur “Healing Source” was the stability difference with the control sample lies within the statistical error.