Development of multiple W/O/W emulsions used in pharmaceutical field: effect of additives and insulin on physicochemical and rheological stability of emulsions

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• 作者：Nassima Moussaoui ; Larbi Hammadi ; Nassr-Eddine Boudjenane…
• 关键词：Multiple emulsions ; Stability ; Surfactant polymeric ; Rheological behavior ; Insulin
• 刊名：Colloid and Polymer Science
• 出版年：2017
• 出版时间：January 2017
• 年：2017
• 卷：295
• 期：1
• 页码：125-133
• 全文大小：
• 刊物类别：Chemistry and Materials Science
• 刊物主题：Polymer Sciences; Soft and Granular Matter, Complex Fluids and Microfluidics; Characterization and Evaluation of Materials; Physical Chemistry; Food Science; Nanotechnology and Microengineering;
• 出版者：Springer Berlin Heidelberg
• ISSN：1435-1536
• 卷排序：295

文摘

The objective of this study is developing the multiple emulsions of water-in-oil-in-water (W/O/W) used in pharmaceutical field and investigating the influence of additives and insulin on physicochemical and rheological stability of emulsions. Multiple emulsions based on corn oil, with insulin or without insulin, were formulated with a lipophilic surfactant polymeric in nature (Abil® EM 90) and hydrophilic surfactants of different nature: monomeric (Tween® 80) or polymeric (Lutrol® F127). The preparation was carried out by the two-step process of emulsification at 15 ± 1 °C. The developed multiple emulsions were studied and followed in stability by microscopic observations, granulometric analysis, and conductometric and rheological analyses. The multiple emulsions have been developed with the couple of surfactants: Abil® EM 90-Tween® 80 which exhibited a remarkable stability over 30 months. The mechanism of release of encapsulated substances occurs by swelling-rupture oily membrane. The study also shows that the incorporation of insulin has a significant influence on the physicochemical and the rheological stabilities of multiple emulsions.