A New System of Multiple Emulsions with Lamellar Gel Phases from Vegetable Oil

作者：Maciel Naira Rezende^*; Vargas Oliveira Erika Cristina; Okuma Cindy Hana; Topan Jose Fernando; Amaral Lia Queiroz; Rocha Filho Pedro

来源：Journal of Dispersion Science and Technology, 2016, 37(5): 646-655.

DOI：10.1080/01932691.2015.1054506

• Double emulsions
• formulation
• liquid crystals
• pseudo-ternary diagram
• sunflower (Helianthus annuus L.) oil

Emulsions are excellent pharmaceutical vehicles used in both the pharmacy and cosmetic industries. Vegetable oils have several effects/benefits on skin and can be used in emulsions to release principal active components for cosmetic purposes. Herein, multiple W/O/W emulsions were formulated in a one-step emulsification method, and the resulting anisotropic structures were characterized by x-ray diffraction measurements. The multiple emulsions obtained were stable and maintained their anisotropic structures over 2 years. WAXS (wide-angle x-ray scattering) measurements of these emulsions suggested that the carbon chains of the surfactant around the globules are disposed in a gel network phase. Furthermore, SAXS (small-angle x-ray scattering) measurements indicated that the surfactant is organized in lamellar layers around the globules. Thus, for the first time, we demonstrated that stable lamellar gel phase multiple emulsions can be made from vegetable oils. In addition to having the advantage of being prepared in one step, these emulsions have desirable characteristics that can be used in the cosmetic industry as natural active principles with low surfactant concentration and the unique features of multiple emulsions with gel phases.

• 出版日期2016