• Journal of Pharmaceutical Investigation
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• 제40권5호
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• pp.263-267
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• 2010

Nanoemulsions have been widely investigated for many years because of their attractive and unique characteristics. Nanoemulsions are composed of oil, surfactant, co-surfactant and water. Especially, cosurfactant plays a critical role in formation of nanoemulsions. In pharmaceutical area, a pre-concentrate form of nanoemulsions which is known as self-nanoemulsifying drug delivery systems (SNEDDS) was available for some water-insoluble drugs. In this study, we investigated the functional behaviors of cosurfactant in design of SNEDDS and nanoemulsions. Cremophor RH 40$^{(R)}$, Propylene carbonate and medium chain triglyceride were selected for surfactant, cosurfactant and oil, respectively. Cyclosporine was employed as a drug. Phase diagrams showed the area of isotropic o/w region which forms o/w nanoemulsions was not significantly affected by the compositional ratio of cosurfactant. But, drug solubilization capacity, droplet size of nanoemulsions and drug release rate were greatly affected by the cosurfactant.

• 한국식품영양학회지
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• 제29권6호
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• pp.985-997
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• 2016

The objectives of this study, which filled gaps in previous studies, were: (1) to find the optimal mixing condition of nanoemulsions containing oleoresin capsicum (OC), Tween 80, propylene glycol (PG), and sucrose monostearate (SES) by microfluidization; (2) to investigate their properties and stability depending on such factors as pH, temperature, and heating time; (3) to measure the effect of adding ascorbic acid. In order to test these objectives, the following three experiments were conducted: Firstly, in order to find the optimal mixing ratio, nanoemulsions containing OC - the mean diameter of which is smaller than 100 nm - were prepared through the process of microfluidization; and their mean particle size, zeta potential, and capsaicinoids were measured. The test results indicated that the mixing ratio at OC : Tween 80 : PG + water(1:2) = 1 : 0.2 : 5 was optimal. Secondly, the properties and stability of nanoemulsions were investigated with varying parameters. The test results illustrated that single-layer nanoemulsions and double-layer nanoemulsions coated with alginate were stable, irrespective of all the parameters other than/except for pH 3. Thirdly, the properties of nanoemulsions were then analyzed according to the addition of ascorbic acid. The results demonstrated that the properties of single-layer nanoemulsions were not affected by addition of ascorbic acid. In case of alginate double-layer nanoemulsions, the particle size was reduced, and zeta potential increased with the addition of ascorbic acid. In conclusion, the demonstrated stability of various nanoemulsions under the different conditions in the present study suggests that these findings may constitute a basis in manufacturing various food-grade products which use nanoemulsions-and indicate that food nanoemulsions, if adopted in the food industry, have the potential to satisfy both the functionality and acceptability requirements necessary to produce commercially marketable food-grade products.

• 산업식품공학
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• 제21권3호
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• pp.215-224
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• 2017

Resveratrol was incorporated into various combinations of single- and double-layer nanoemulsions, prepared by self-assembly emulsification and complex coacervation with chitosan, alginate, and ${\beta}$-cyclodextrin, respectively. Resveratrol nanoemulsions were composed of medium-chain trigacylglycerols (MCTs), $Tween^{(R)}$ 80, water, chitosan, alginate, and ${\beta}$-cyclodextrin. The corresponding mixtures were formulated for the purpose of being used as a nutraceutical delivery system. Resveratrol nanoemulsions were obtained with particle sizes of 10-800 nm, with the size variation dependent on the emulsification parameters including the ratio of aqueous phase and surfactant ratio. Resveratrol nanoemulsions were characterized by evaluating particle size, zeta-potential value, stability, and release rate. There were no significant changes in particle size and zeta-potential value of resveratrol nanoemulsions during storage for 28 days at $25^{\circ}C$. The stability of resveratrol in the double-layer nanoemulsions complexed with chitosan or ${\beta}$-cyclodextrin was higher, compared with the single-layer nanoemulsions.

• 한국식품조리과학회지
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• 제33권3호
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• pp.256-263
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• 2017

Purpose: Essential oils are secondary metabolites of herbs and have antibacterial activities against foodborne pathogens. However, their applications for food protection are limited due to the hydrophobic and volatile natures of essential oils. Methods: In this study, essential oil nanoemulsions of rosemary and lavender were formulated with non-ionic surfactant Tween 80 and water using ultrasonic emulsification, and their antibacterial effects were determined. Results: The antibacterial activities of nanoemulsions were evaluated against 12 strains of 10 bacterial species, and significant antibacterial effects were observed against four Gram-positive and four Gram-negative bacteria but not against Streptococcus mutans and Shigella sonnei. In the disc diffusion test, the diameter of the inhibition zone proportionally increased with the concentration of nanoemulsions. Using cell turbidity measurement, minimum bactericidal concentration (MBC) of the nanoemulsions, which is the lowest concentration reducing viability of the initial bacterial inoculum by ${\geq}99.9%$, was significantly higher than the minimum inhibitory concentration (MIC) of the nanoemulsions. The largest bactericidal effects of lavender and rosemary essential oil nanoemulsions were observed against S. enterica and S. aureus, respectively. Conclusion: Nanoemulsion technique could improve antibacterial activity of essential oil nanoemulsions by increasing the solubility and stability of essential oils. Our findings shed light on the potential use of essential oil nanoemulsions as an alternative to chemical sanitizers in food protection.

• 한국축산식품학회지
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• 제33권1호
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• pp.67-74
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• 2013

The aims of this research were to produce oil-in-water ${\beta}$-lactoglobulin/alginate (${\beta}$-lg/Al) nanoemulsions loaded with coenzyme $Q_{10}$ and to investigate the combined effects of heating temperature and alginate concentration on the physicochemical properties and encapsulation efficiency of ${\beta}$-lg/Al nanoemulsions. In ${\beta}$-lg/Al nanoemulsions production, various heating temperatures (60, 65, and $70^{\circ}C$) and alginate concentrations (0, 0.01, 0.03, and 0.05%) were used. A transmission electron microscopy was used to observe morphologies of ${\beta}$-lg/Al nanoemulsions. Droplet size and zeta-potential values of ${\beta}$-lg/Al nanoemulsions and encapsulation efficiency of coenzyme $Q_{10}$ were determined by electrophoretic light scattering spectrophotometer and HPLC, respectively. The spherically shaped ${\beta}$-lg/Al nanoemulsions with the size of 169 to 220 nm were successfully formed. The heat treatments from 60 to $70^{\circ}C$ resulted in a significant (p<0.05) increase in droplet size, polydispersity, zeta-potential value of ${\beta}$-lg/Al nanoemulsions, and encapsulation efficiency of coenzyme $Q_{10}$. As alginate concentration was increased from 0 to 0.05%, there was an increase in the polydispersity index of ${\beta}$-lg/Al nanoemulsions and encapsulation efficiency of coenzyme $Q_{10}$. This study demonstrates that heating temperature and alginate concentration had a major impact on the size, polydispersity, zeta-potential value and encapsulation efficiency of coenzyme $Q_{10}$ in ${\beta}$-lg/Al nanoemulsions.

• Journal of Pharmaceutical Investigation
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• 제34권2호
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• pp.125-130
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• 2004

Paclitaxel is an effective antineoplastic drug for various cancers especially ovarian and breast cancer. This study is to find the optimum condition for the preparation of nanoemulsions and to improve the stability and loading amount of paclitaxel in nanoemulsions. Nanoemulsions were prepared by modified spontaneous emulsification solvent diffusion method. It was composed of phosphatidylcholine:cholesterol:1,2-Distearoyl-sn-Glycero-3-Phosphoethanolamine-N-[Metoxy (Polyethylene glycol)-2000]:paclitaxel at a weight ratio of 5:3:1:1 and the Tween 80 as a surfactant. The particle size and the shape of nanoemulsions were measured by particle analyzer and SEM, respectively. The loading amount of paclitaxel in nanoemulsion was measured by UV-visible spectroscopy at 227 nm. The particle sizes were $80{\sim}120\;nm$ and the loading efficiency of paclitaxel was $8{\sim}39%$. The optimum conditions for the preparation of nanoemulsions were 8% w/w phospholipid, 16% w/v Tween 80 and 2% w/w paclitaxel, respectively.

• 대한화장품학회지
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• 제42권2호
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• pp.127-133
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• 2016

본 연구에서는 정제수/Span 80-Nikkol BL 25/오일계의 water-in-oil (W/O) 나노에멀젼을 높은 온도에서 PIC 유화로 제조하였다. 이 방법은 본 시스템에서 미세하게 분산된 저점도의 W/O 나노에멀젼의 형성을 가능케 하였다. 그러나 실온에서 PIC 방법으로 제조된 에멀젼은 나노에멀젼보다는 마크로에멀젼이 제조되었다. 유화온도가 $30^{\circ}C$에서 $80^{\circ}C$로 증가하면 온도에 따른 계면장력의 큰 변화의 결과로 입자 크기는 $2{\mu}m$에서 100 nm 정도로 감소하였다. $80^{\circ}C$에서 제조된 나노에멀젼의 입자 크기는 50 ~ 200 nm 범위에 있었고 내상의 분율은 15 wt%까지 가능하였다. 또한 혼합 유화제의 최적 HLB는 7.0 부근에서 가장 안정한 나노에멀젼이 형성되었다. 제조된 나노에멀젼은 1개월 이상 실온에서 안정하였다. 본 연구 결과는 저점도의 W/O 나노에멀젼의 형성 최적화에 중요한 정보를 제공할 수 있다. 이 결과는 W/O 나노에멀젼의 저점도로 인한 부드러운 사용감 등으로 화장품 제형으로 유용하게 이용될 것으로 생각된다.

• Food Science and Biotechnology
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• 제18권5호
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• pp.1161-1172
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• 2009

Food nanoemulsion systems consisting of water and oleoresin capsicum (OC), polyoxythylene sorbitan esters (Tween 20, 40, 60, and 80), propylene glycol (PG), sucrose monostearate (SM), and their corresponding mixtures were formulated to use as food vehicles. Tween 80 produced OC nanoemulsions with stable dispersions as one-phase systems, and the dertermined emulsification efficiencies clearly distinguished the ability of the various surfactants to emulsify OC. The nanoemulsions were prepared by both ultrasonication and self-assembly, and the nanoemulsion areas were determined using phase diagrams by measuring the sizes of the emulsions. One-phase nanoemulsions were presented, with a multiple cloudy region and phase separation that were dependent on the particle size of the emulsion. The OC nanoemulsions prepared by ultrasonication using systems of OC/Tween 80/water, OC/Tween 80/water+PG, and OC/Tween 80/water+SM, resulted in particle sizes ranging from 15 to 100 nm. Finally, the nanoemulsions maintained their initial sizes during storage, ranging from 65 to 92 nm.

• 한국응용과학기술학회지
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• 제31권2호
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• pp.203-209
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• 2014

Candelilla wax-in-water nanoemulsions stabilized by Span 80/Tween 80 were prepared by the phase inversion composition (PIC) method. Stable nanoemulsions with droplet diameters below 50 nm could be formed when the hydrophilic-lipophilic balance (HLB) values were between 13.5 and 14.5, surfactant concentration was 5.0 wt%, and the surfactant-wax ratio was 1:1. Increased emulsification temperature and cooling rate were found to improve the emulsion properties. Process of PIC (adding aqueous phase to the wax phase) produced smaller droplet size nanoemulsion compared to the process of adding wax phase to the aqueous phase. The stability of these nanoemulsions was assessed by following the change in droplet diameters with time of storage at room temperature (${\sim}25^{\circ}C$). The size remained constant during 2 months storage time.

• 대한화장품학회지
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• 제40권2호
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• pp.133-139
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• 2014

물/Span 80-Tween 80/긴 사슬 파라핀 오일 계에서 PIC (조성 상전이) 방법을 이용하여 O/W 나노에멀젼을 제조하였다. 제조 온도를 $30^{\circ}C$에서 $80^{\circ}C$로 상승시킴에 따라 제조된 나노에멀젼의 입경은 120 nm에서 40 nm로 감소하여 나노에멀젼을 형성하였다. 혼합 계면활성제의 HLB를 변화시킴에 따라 12.0 ~ 13.0 부근에서 가장 작은 입경을 형성하는 최적 HLB가 존재하였다. 나노에멀젼의 점도는 액적의 부피 분율(${\phi}$)에 따라 현격하게 증가하였으나, 입경의 크기는 약간 증가하였다. 그리고, ${\phi}{\leq}0.3$ 조건에서 나노에멀젼의 크기 분포는 2개월 이상 일정하게 유지 되었다. 이러한 결과는 점성 파라핀 오일의 경우 $30^{\circ}C$에서는 PIC 방식으로 거의 분산할 수 없음을 보여주지만, 제조 온도가 증가할 경우 단 분산 나노에멀젼의 제조가 가능하다는 것을 보여준다. 나노에멀젼이 생성되면, Ostwald ripening에 대한 안정성은 연속 상에서 액상 파라핀 오일의 매우 낮은 용해도로 인해 안정하게 되며, 이는 화장품 응용에서 매우 중요하다.