Emulsion Type Research Articles

Pickering water in oil emulsions prepared from biocompatible gliadin/ethyl cellulose complex particles

Water-in-oil (W/O) emulsions have gained interest in many fields, including food, healthcare, pharmaceutical, and agriculture. However, research on Pickering W/O emulsions is limited due to the lack of available stabilizers. This study aimed to demonstrate the development of edible Pickering W/O emulsions using biocompatible and biodegradable gliadin/ethyl cellulose complex particles (GECPs) with neutral hydrophobicity as the stabilizer. The characterizations of GECPs indicated that the particle size, contact angle, and dynamic interfacial tension could be adjusted by varying the gliadin-to-ethyl cellulose (EC) ratio. The investigations of emulsions revealed that the most stable emulsions were obtained when the gliadin-to-EC ratio was 2:1. Moreover, stable emulsions could be prepared at particle concentrations higher than 1.5%. The phase inversion of emulsions from W/O to O/W occurred at 55 wt.% water. Confocal laser scanning microscopy and the theoretical calculations confirmed that GECPs formed multiple interfacial layers and acted as physical barriers against coalescence, thereby contributing to the stability of emulsions for at least 433 days; no reverse inversion occurred after 2.3 years of storage. This study provided a new approach to prepare stable Pickering W/O emulsions from GECPs. This strategy might open interesting avenues in solving the dilemma where Pickering stabilization using edible particles is required. Schematic illustration of preparation for stable Pickering W/O emulsions using biocompatible gliadin/ethyl cellulose complex particles as the particulate emulsifier. • Biocompatible gliadin/ethyl cellulose complex particles (GECPs) were fabricated using simple method. • GECPs were used to generate food-grade W/O Pickering emulsions with a stable period of at least 2.3 years. • The W/O emulsions can contain up to 50 wt.% water phase. • The type of emulsions shifted from W/O to O/W at water fraction higher than 55 wt.%. • Formation of multiple interfacial GECPs layers was confirmed.

Digestion behaviour of capsaicinoid-loaded emulsion gels and bioaccessibility of capsaicinoids: Effect of emulsifier type

In this study, the effect of emulsifier type, i.e. whey protein versus Tween 80, on the digestion behaviour of emulsion gels containing capsaicinoids (CAPs) was examined. The results indicate that the CAP-loaded Tween 80 emulsion gel was emptied out significantly faster during gastric digestion than the CAP-loaded whey protein emulsion gel. The Tween-80-coated oil droplets appeared to be in a flocculated state in the emulsion gel, had no interactions with the protein matrix and were easily released from the protein matrix during gastric digestion. The whey-protein-coated oil droplets showed strong interactions with the protein matrix, and the presence of thick protein layer around the oil droplets protected their liberation during gastric digestion. During intestinal digestion, the CAP-loaded Tween 80 emulsion gel had a lower extent of lipolysis than the CAP-loaded whey protein emulsion gel, probably because the interfacial layer formed by Tween 80 was resistance to displacement by bile salts, and/or because Tween 80 formed interfacial complexes with bile salts/lipolytic enzymes. Because of the softer structure of the CAP-loaded Tween 80 emulsion gel, the gel particles were broken down much faster and the oil droplets were liberated from the protein matrix more readily than for the CAP-loaded whey protein emulsion gel during intestinal digestion; this promoted the release of CAP molecules from the gel. In addition, the Tween 80 molecules displaced from the interface would participate in the formation of mixed micelles and would help to solubilize the released CAP molecules, leading to improved bioaccessibility of CAP. Information obtained from this study could be useful in designing functional foods for the delivery of lipophilic bioactive compounds.

Recent advances in the design and use of Pickering emulsions for wastewater treatment applications.

Pickering emulsions have recently emerged as versatile systems capable of targeting many applications of wastewater treatment. The unique properties, which include high emulsion stability, easy preparation, low toxicity, and stimuli-responsiveness, pave the way for advances in common pollutant control processes. This review aims to provide a comprehensive overview on different aspects in the Pickering emulsion design focusing on the key structural relations and their implications in specific applications. The first section is dedicated to the critical parameters governing the Pickering emulsion type, droplet size and stability. Furthermore, a section describing methods for demulsification and particle recovery is included, in which various stimuli have been explored. Finally, the most potent applications of Pickering emulsions such as photocatalytic degradation, adsorption, extraction, and separation of common wastewater pollutants are presented and discussed with a great deal of attention towards the efficacy, current limitations, and future potential. Recognizing the rise of innovative Pickering emulsion solutions is expected to induce profound effects facilitating the technology transfer to industrial processes.

Procena stabilnosti emulzionih preparata za topikalnu primenu - vrednost dinamičkomehaničkog termoanalitičkog (DMTA) testa kao brze reološke alternative konvencionalnom testu smrzavanje-odmrzavanje

The assessment of stability in emulsion-based topical preparations can be approached through real-time monitoring and/or accelerated methods, drawing predictions from pertinent stability-related physicochemical parameters. Ensuring the robustness and durability of topical products during storage, transport, and application necessitates thorough stability testing. However, due to the diversity of emulsion types and their intended use, there is no universal standard test, placing the liability on formulators/manufacturer to tailor appropriate assessments. Notably, topical emulsions, particularly cosmetic variants, often exhibit impressive stability with extended shelf lives. Nonetheless, evaluating their stability and decision-making remain challenging and time-consuming in industrial contexts. This underscores the demand for alternative testing protocols that expedite stability assessments and predict emulsion-based product stability accurately. This article comprehensively surveys literature, enriched with practical insights, exploring core mechanisms behind emulsion stability and prevention of instability. The discussion encompasses diverse approaches to stability assessment, revealing methodologies and parameters under examination during testing. Particular focus is placed on the dynamic-mechanical thermoanalysis (DMTA) method explored as a rapid, rheologically-based alternative to the conventional freeze-thaw test, emphasizing its usefulness for expediting the stability evaluation of emulsion-based topical preparations.

유화제 종류가 상온 재생 유화 아스팔트 콘크리트에 미치는 영향 연구

상온 재생 유화 아스팔트 콘크리트(cold recycle emulsified asphalt concrete mixture, CREM)은 유화아스팔트와 재활용 골재를 사용하여 제조된 친환경 포장재이다. 본 연구는 유화제 종류가 상온 재생 유화아스팔트 콘크리트에 유화제가 미치는 영향을 연구한 것이다. 이를 위해 양이온성 유화아스팔트 2종, 음이온성 유화아스팔트 1종, 비이온성 유화아스팔트 1종을 사용하였다. 혼합물의 물리적 성능 평가는 마샬안정성, 유동값, 공극, 간접인장강도(ITS), 인장강도비(TSR), 동적안정성 시험으로 평가 및 비교하였다. 실험 결과, 유화 아스팔트 콘크리트의 종류에 따라 성능 특성이 다르고, 비이온계 상온 재생 유화 아스팔트 콘크리트가 마샬 안정성, ITS, TSR 측면에서 더 좋은 결과를 보였다. 시멘트의 첨가 효과는 또한 비이온성 유화제 아스팔트 콘크리트 혼합물에서 더 뚜렷하게 나타났다.

Variations of Tween Surfactant and Propylene Glycol Cosurfactant in Topical Microemulsion Formulation on The Penetration of Ibuprofen

Ibuprofen is a derivative of propionic acid, a class of non-steroidal anti-inflammatory drugs (NSAIDs). Ibuprofen has side effects on the gastrointestinal tract. So that topical use can be a solution to reduce the side effects of oral use because of the release of topical drugs through the stratum corneum which makes it selective in certain places. The preparation chosen was a topical microemulsion because it is more thermodynamically stable and has no effect on the gastrointestinal tract. This study aims to determine the effect of the ratio of surfactant concentrations of various ratios of tween 20:tween 80 and cosurfactant propylene glycol to the penetration rate of ibuprofen across the membrane and to determine the physical characteristics of topical microemulsions. Selection of tween surfactant and propylene glycol cosurfactant because it has high physical stability. This research is an experimental study, namely by making four formulations with various ratios of surfactant and cosurfactant with a difference of 2.5% in each formulation of topical ibuprofen microemulsion with a concentration of 5% ibuprofen using variations of surfactant tween 20 and tween 80, cosurfactant propylene glycol with black cumin oil phase. Evaluation of the preparation by organoleptic test, pH test of the preparation, examination of the type of emulsion, particle size measurement, microemulsion release test in vitro using the Franz diffusion method. The results show that the concentration ratio of surfactant tween 20:tween 80 and cosurfactant propylene glycol can affect particle size, pH and penetration velocity (flux) in Franz diffusion. The results of the study showed that in F1 using surfactant tween 20:tween 80 with a concentration of 71.6% (6:4) had the smallest particle size of 11.5 nm and the largest flux value was 128.45 g.cm-2.H- 1. In conclusion, variations in surfactant and cosurfactant concentrations can affect the pH of the preparation, particle size, penetration speed (flux). The results obtained that the cumulative percent and penetration speed of all formulas had significant differences (p<0.05).

Effects of Emulsifier Type and Ingredient on the Foam Stability of Meringue

Food foams provide texture and structure for many food products, such as meringues. Meringues, a fundamental of culinary arts, commonly consist of whipped egg white and sugar and have about most of the air phase. These types of composition allow for making different products with the same ingredients; thus, meringue design is essential to investigate foam stability and ability. This study aims to examine the foam stability of meringue using the different components such as protein as emulsifiers (egg white and gelatin) and the composition of sugars (icing and granule) on the foam stability and formation of meringue. Using gelatin as an emulsifier showed the foam more stable than egg white (>24 h), and adding the icing sugar with gelatin made the foam texture smoother. On the other hand, foam formation was faster when using emulsifier egg white, but stability was less than gelatin. The more stable foam produced by the combination of emulsifier and sugar ingredients would provide a better texture of meringue after baking, a smooth surface, no hole, and a more crunchy sweet taste. It was concluded that the composition of the ingredients and type of emulsifier would affect the stability and ability of foam, resulting in the character of the meringue after baking.

Formulation of Hand Cream Essential Oil of Basil (Ocimum basilicum) Leaves

Basil (Ocimum basilicum) leaf essential oil contains terpenoid compounds that have antibacterialactivity. This study aims to obtain hand cream preparations of basil essential oil, as well as to determinethe effect of concentration variation of liquid paraffin on the results of the evaluation of the preparation.In this study, three formulations of hand cream preparations of basil essential oil were made withthree variations in the concentration of liquid paraffin, namely F1 (9%), F2 (10%), and F3 (11%).Furthermore, the preparation was evaluated for 28 days at room temperature (15-300C) and humidity(60-80%) which included organoleptic, pH, viscosity, homogeneity, spreadability, and type of emulsion.The results showed that formulas F1, F2, and F3 met all the requirements of organoleptic, pH, viscosity,homogeneity, spreadability, and type of emulsion. The results of the statistical analysis showed thatvariations in liquid paraffin concentrations had a significant effect (p<0.05) on the evaluation ofviscosity and did not significantly affect the evaluation of organoleptic, evaluation of pH, evaluation ofhomogeneity, evaluation of spreadability, and evaluation of emulsion type.

Casein-Hydrolysate-Loaded W/O Emulsion Preparation as the Primary Emulsion of Double Emulsions: Effects of Varied Phase Fractions, Emulsifier Types, and Concentrations

Stable primary emulsion formation in which different parameters such as viscosity and droplet size come into prominence for their characterization is a key factor in W/O/W emulsions. In this study, different emulsifiers (Crill™ 1, Crill™ 4, AMP, and PGPR) were studied to produce a casein-hydrolysate-loaded stable primary emulsion with lower viscosity and droplet size. Viscosity, electrical conductivity, particle size distribution, and emulsion stability were determined for three different dispersed phase ratios and three emulsifier concentrations. In 31 of the 36 examined emulsion systems, no electrical conductivity could be measured, indicating that appropriate emulsions were formed. While AMP-based emulsions showed non-Newtonian flow behaviors with high consistency coefficients, all PGPR-based emulsions and most of the Crill™-1- and -4-based ones were Newtonian fluids with relatively low viscosities (65.7–274.7 cP). The PGPR-based emulsions were stable for at least 5 days and had D(90) values lower than 2 µm, whereas Crill™-1- and -4-based emulsions had phase separation after 24 h and had minimum D(90) values of 6.8 µm. PGPR-based emulsions were found suitable and within PGPR-based emulsions, and the best formulation was determined by TOPSIS. Using 5% PGPR with a 25% dispersed phase ratio resulted in the highest relative closeness value. The results of this study showed that PGPR is a very effective emulsifier for stable casein-hydrolysate-loaded emulsion formations with low droplet size and viscosity.

Karakterisasi Nanokapsul Ekstrak Daun Serunai (Chromolaena odorata L.) dengan Variasi Kitosan-Alginat Menggunakan Metode Emulsi-Difusi

Serunai (Chromolaena odorata L.) is a plant that has been widely used in medicine, one of which is as an antidiabetic. But treatment using plant extracts has drawbacks to the solubility of the active substance and its bioavailability in the body. Nanocapsules are one of the systems in particle technology that can solve this problem by utilizing a polymer that will encapsulate the active substance and release it slowly at the intended target. To achieve this, the manufacture of nanocapsules must meet several characteristic requirements such as particle size, potential zeta, absorption efficiency, and emulsion stability. This study was conducted to identify the nanocapsules characteristics of Serunai leaf extract (Chromolaena odorata L.) with chitosan-alginate variations and identify the influence of chitosan-alginate variations on the characteristics of nanocapsules. This study is a laboratory experimental study with a one-group posttest-only design. The manufacture of Serunai leaf extract nanocapsules using the emulsion-diffusion method, which is then characterized including particle size determination, potential zeta determination, absorption efficiency test (%EE), and emulsion stability test. The results obtained from the determination of the particle size of Formula I 196.4 nm, Formula II 264.2 nm, and Formula III 207.4 nm, potential zeta Formula I -36.1 mV, Formula II -40.1 mV, and Formula III -36.5 mV, the formula I %EE values 99.7%, Formula II 99.8%, and Formula III 99.7%, as well as all formulas indicating the emulsion type m/a. Three formulas have met the requirements of nanocapsules characteristics. The formula is best obtained in Formula II with a chitosan concentration of 0.3% and alginate of 0.6%, so chitosan-alginate variations influence the characteristic results.

The potential of selected plant extracts in anti-acne skincare formulations

Consumer awareness and the desire to reach for cosmetics with natural ingredients are still growing. The active ingredients of plants can reduce acne lesions and skin redness accompanying them. Specialised cosmetic formulations should support Anti-acne products containing therapeutic agents, reducing visible skin inflammation. These products should act simultaneously, ensuring proper skincare due to the content of plant metabolites exhibiting desired biological activity. In this study, the application of a selected plant extract in cosmetic preparations for acne skincare containing selected plant extracts was prepared: Arnica montana flower, Sambucus nigra and Rosmarinus officinalis leaf, Saponaria officinalis root, Aloe barbadensis leaf juice and Silybum marianum seed oil and then their effects were compared. The extracts were applied as active ingredients in face cream, serum and micellar solution forulations. The physicochemical properties (pH value, stability, dispersed phase particle size and type of emulsion) were evaluated; moreover, rheological tests of the samples were carried out, and the skin cleansing ability of the micellar solution was examined. In addition, all the formulations were subject to various tests, which allowed for the evaluation of their organoleptic properties. It was noticed that the used plant raw materials affect the care of the skin with acne tendencies. Both extracts (Arnica montana flower extract and Sambucus nigra extract) were used in the same concentrations in the cosmetics so that differences in results were easy to compare. Importantly, during the consumer tests, the probants discontinued usage of other anti-acne agents normally applied, which allowed for an objective assessment of the effect of the tested extracts on the acne skin. The formulations tested were proven to be effective cosmetics supporting anti-acne therapy.

Formulation and Evaluation of Body Scrub Cream Containing Ethanol Extract of Black Cumin Seeds (Nigella sativa L.) and Coffee Grounds (Coffea arabica L.) as Anti-aging

Cosmetics are now mandatory for most women. Various natural ingredients have now been used as basic ingredients for beauty treatments. This study aimed to formulate and determine the effectiveness of body scrub cream preparations containing ethanolic extract of N. sativa and coffee grounds as antiaging. The skin antiaging was divided into five formulas: F0 (cream base), F1 (coffee ground 5%), F2 [coffee ground 5% + Ethanol Extract of N. sativa (EENS) 2%], F3 (coffee ground 5% + EENS 3.5%) and F4 (coffee ground 5% + EENS 5%). The body scrub cream preparations were subjected to organoleptic, homogeneity, emulsion type, and pH evaluation. The irritation test and antiaging activity were evaluated by using a skin analyzer. The body scrub was stable in 12-week storage. The result showed that there was no irritation on the volunteers’ skin. The body scrub cream with the highest antiaging activity was the F4 formula. It showed 9.6% for increasing skin moisture, 17.68% for increasing skin smoothness, 11.42% in reducing the size of pores and 12.84% in reducing the number of spots.

Investigating the Laboratory Performance of Crumb-Rubber-Modified and High-Float Polymer-Modified Asphalt Emulsions in Chip Sealing

Chip sealing is a widely popular pavement maintenance treatment because of its low initial cost and convenient construction process. Bleeding, loss of aggregate, reduced skid resistance, and aging have been identified as the most common type of distress that lead to the failure of chip sealing. The objective of this study was to evaluate the laboratory performance of a crumb-rubber-modified asphalt emulsion and a high-float polymer-modified asphalt emulsion in chip sealing and to evaluate the effects of crumb rubber as a modifier as well as its utilization as part of the aggregate stone. To achieve this objective, four types of emulsion were evaluated, namely a crumb-rubber-modified asphalt emulsion (CRS-2TR), a high-float polymer-modified emulsion (CHFRS-2P), a polymer-modified emulsion (CRS-2P), and a conventional unmodified emulsion (CRS-2). Based on the results of the experimental program, it was concluded that the aggregate retention properties of polymer-modified and crumb-rubber emulsions were superior to the unmodified emulsion. In addition, the granite aggregate performed better than the granite–crumb-rubber blends regardless of the type of emulsion used. However, a small percentage of crumb rubber may be used in chip sealing without significantly affecting its performance. According to the rheological and physical test results, CHFRS-2P showed the highest useful temperature interval (92.7), followed by CRS-2P (87.8), CRS-2TR (82.6), and CRS-2 (76.7). Based on Fourier transform infrared spectroscopy and saturate, aromatic, resin, and asphaltene test results, both CRS-2TR and CHFRS-2P showed lower carbonyl indices growth as compared to the other emulsions, indicating superior resistance to aging.

DEVELOPMENT AND CHARACTERIZATION OF LAURIC ACID OLEOGELS

Bu çalışmada laurik asit (LA) oleojelatörü Span 60 ve Pluronic F68 (%10 poloksamer 188) emülgatörleriyle birlikte kullanılarak ayçiçek yağı oleojelleri geliştirilmiştir. Geliştirilen oleojellerin fizikokimyasal, termal, yapısal ve reolojik özellikleri belirlenmiştir. Sadece LA içeren (%20) oleojellerin jel oluşum zamanının %15 LA ve %5 emülgatör içeren oleojellerden daha kısa olduğu, LA konsantrasyonundaki artışın jel yapı oluşum zamanını kısalttığı gözlenmiştir. LA konsantrasyonu ve emülgatör çeşidine bağlı olarak oleojellerin renk değerlerinde farklılıklar görülürken tüm oleojel örneklerinin yağ bağlama kapasitelerinin yüksek olduğu belirlenmiştir. Polarize ışık mikroskobu görüntülerinde oleojellerin ince kristal yapılar oluşturduğu gözlenirken, X-ışını kırınım deseni β ve β՛ polimorf kristallerinin varlığını kanıtlamıştır. Reolojik analizlerle geliştirilen oleojellerinin yapısal geri dönüşüm yeteneğinin olduğu belirlenmiştir. Emülgatör ilavesinin daha düşük konsantrasyonlarda LA ile oleojel oluşumuna olanak sunduğu, aynı zamanda daha dayanıklı jel yapı oluşturabildiği reolojik testlerle tespit edilmiştir.

Physical, structural, and rheological properties of γ-cyclodextrin metal-organic framework emulgels

AbstractThis study aimed to develop and characterise emulgels based on aqueous γ-cyclodextrin metal-organic framework (γ-CD-MOF) solutions with sunflower oil in the presence of Tween 20, 40, and 60 emulsifiers. The main physical, structural, and rheological properties of γ-CD-MOF emulgels were investigated. The emulgels prepared with 5% and 10% γ-CD-MOF were durable. The X-ray diffraction patterns proved the existence of β polymorph type lipid crystals. The rheological analyses showed that the gel strength increased with increased γ-CD-MOF concentration, and thixotropic behaviour was observed depending on the gel strength at 10 °C. In addition, the samples were heat resistant proved by rheological temperature ramp tests. Finally, addition of the emulsifiers did not cause any change in the centrifuge stability and colour properties of the emulgels. These samples could be used to prepare different emulsion type food products.

Sunscreen Cream Formulation of Noni Leaf Extract (Morinda citrifolia L.) with Emulsifier Combination of Tween 80 and Lecithin

Background: Noni leaf (Morinda citrifolia L.) extract is a natural product that can be used as a sunscreen. The extract contains flavonoids which function act as an antioxidant. In this work, sunscreen cream formulated with noni leaf extract was prepared using a combination of tween 80 and lecithin. Objective: The purpose of this study is to evaluate how the combination of tween 80 and lecithin affects the physical qualities of the cream, such as organoleptic, homogeneity, emulsion type, spreadability, adhesion, pH, and stability over 28 days of storage at room temperature, and to find the best formula. Methods: This study used 10% of noni leaf extract in the cream formulation. The Simplex Lattice Design (SLD) method was used to determine the effect of different concentrations of the two emulsifiers on the cream's spreadability, adhesion, and pH. Furthermore, the SLD was used to find the best formula. Results: The results showed that different concentrations of the emulsifier, which are the tween 80 and lecithin combination, affected the physical properties and storage stability of cream preparations. The interaction of tween 80 and lecithin is having a significant impact on the cream's adhesion and spreadability; however, the effect of the interaction on the pH value was not significant. Conclusion: The formula containing 2.5 % tween 80 and 2.5 percent lecithin was found to be the most effective in fulfilling the cream physical properties while remaining stable during storage.

Factors that affect Pickering emulsions stabilized by mesoporous hollow silica microspheres

HypothesisClassical (solid particles stabilized) Pickering emulsions have been widely studied due to the irreversible adsorption of solid particles at the oil-water interface. Mesoporous hollow silica microspheres (MHSMs) are promising stabilizers for Pickering emulsion owing to its larger specific surface area and lower apparent density. However, this type of Pickering emulsion has not attracted enough attention. The stabilization mechanism of Pickering emulsion by MHSMs has not been studied in detail yet. ExperimentsHerein, stable Pickering emulsions were prepared using only MHSMs as stabilizers. In order to investigate its stabilization mechanism, the effect factors of size, shell thickness, wettability and concentration of MHSMs, and oil/water ratio on the stability of Pickering emulsions were analyzed deeply. FindingsAs a result, the stability of Pickering emulsion can be improved by MHSMs with smaller particle size and shell thickness. Also, MHSMs with the intermediate hydrophobicity and suitable oil/water ratio actually do favour for the stability of Pickering emulsion. As expected, the stability of Pickering emulsion can be enhanced by increasing the concentration of MHSMs in a certain range. The Pickering emulsions tend to achieve excellent stable state when the concentration of MHSMs is 1.25 mg/mL. All those results suggested that the stability of Pickering emulsions correlates directly to particle size, shell thickness, wettability and concentration of MHSMs, and oil/water ratio. This research paves a way for the fabrication of functional materials via Pickering emulsions.

Whippable emulsions co-stabilized by protein particles and emulsifiers: The effect of emulsifier type

Advancing an in-depth understanding of the stabilization mechanism of the whippable emulsions co-stabilized by protein colloidal particles and emulsifiers is necessary for the construction and modulation of emulsions suitable for a wider range of foods. In this study, four typical nonionic (GMS: glycerol monostearate, GML: glycerol monolaurate, Tween 60) or ionic (SSL: sodium stearoyl lactylate) small molecular weight emulsifiers (LMWEs) with partially different molecular structures were selected to fabricate low-saturated oil-in-water emulsions and emulsion foams together with zein colloidal particles (ZCPs), respectively. Particle size distribution, overrun, and creaming index were used to evaluate the stability and foaming ability of the whipping or whipped emulsions. In addition, percentage of adsorbed protein, zeta potential, and FT-IR were employed to investigate the effect of LMWEs on the stability of ZCPs at the oil-water or air-water interfaces, and the interaction between these two substances at the interfacial or molecular level. The results show that before aeration, all LMWEs can effectively assist ZCPs to stabilize emulsions and promote interfacial adsorption of ZCPs; however, only the emulsions containing nonionic emulsifiers can be further developed to the foams with higher overrun. Tween diminished the stability of whipped emulsions and the amount of ZCPs assembled at the interface. The interfacial stability of ZCPs is closely related to the length of the hydrophobic chain of LMWEs, as well as the size and polarity of hydrophilic heads, whereby possible mechanisms for the influence of different types of LMWEs on both interfaces in emulsions and foams are proposed.

Effectiveness Of Cream Formulation Of Carrot Seed Oil As Anti-Aging

Carrot (Daucus carota L.) is a vegetable plant that has many uses for public health services in the world. Fresh carrots contain water, protein, carbohydrates, fat, fiber, ash, anti-cancer nutrients, natural sugars (fructose, sucrose, dextrose, lactose, and maltose), pectin, glutathione, minerals (calcium, phosphorus, iron, potassium, sodium, magnesium, chromium), vitamins (beta carotene, B1, and C) and asparagine. The purpose of this study was to characterize simplicia and carrot seed oil extract, and to determine the antioxidant activity of carrot seed oil extract with formulations of concentrations of 3%, 6% and 9% seeds on the effectiveness of anti-aging Moisture, Evenness, Pore, Spot and Wrinkle. Carrot seed oil can be formulated in a homogeneous cream dosage form with an oil-in-water emulsion type, pH 6.7-7.7; does not cause skin irritation and is stable on storage for 90 days at room temperature. Carrot seed oil cream with a concentration of 9% showed the best anti-aging effectiveness by increasing water content, reducing skin hardness, shrinking pores, reducing blemishes and reducing wrinkles compared to other cream formulas.

Formulasi dan Uji Stabilitas Fisik Sediaan Lulur Krim Ekstrak Daun Pandan Wangi (Pandanus amaryllifolius Roxb.)

Scrub cream is a pharmaceutical preparation which function is to remove dead skin cells, moisturize and brighten the skin with the help of scrub ingredients. One of the natural ingredients used as raw material for scrub cream is fragrant pandan (Pandanus amaryllifolius Roxb.). The aim of this study was to make a cream scrub preparation from pandan extract with various concentrations of 3%, 3.5% and 4%. This research was conducted experimentally. Preparation testing includes organoleptic test, homogeneity test, pH test, irritation test, spreadability test, stability test, and emulsion type test. The results of the physical quality inspection of the scrub cream from pandan Wangi extract showed that the preparation was homogeneous, had an M/A emulsion type, had a pH value of 6.1-6.5, did not cause irritation and did not change during storage for 4 weeks except for the preparation with a concentration of 3.5% because the preparation underwent a change in the breakdown of the emulsion in the preparation on storage starting from the 3rd week. From the research that has been done, it can be concluded that Pandanus amaryllifolius Roxb extract can be formulated as a scrub cream with a variation of concentration of 3%; 3.5% and 4% and does not irritate the volunteers' skin.