Development of Vegetable Oil Emulsions with Lamellar Liquid-Crystalline Structures

作者：Santos Orlando D H^*; Morais Jacqueline M; Andrade Fernanda F; Aguiar Tatiana A; Rocha Filho Pedro A

来源：Journal of Dispersion Science and Technology, 2011, 32(3): 433-438.

DOI：10.1080/01932691003662464

• HLB system
• liquid-crystalline structure
• O
• W emulsion
• rheological profile
• vegetable oils

Emulsions containing vegetable oils and anisotropic phases have especially attractive properties in pharmaceutical technology. They are use as vehicle for different kind of drugs, especially those of topical application. Apart from that, many vegetable oil have pharmacological activity, increasing the necessity for the development of new delivery systems for them. We developed emulsions with vegetable oils at a fixed surfactant ratio and observed the formation of liquid crystalline phases. Nine vegetable oils: Andiroba, Apricot, Avocado, Brazil Nut, Buriti, Cupuassu, Marigold, Passion Fruit and Pequi and mineral oil were tested. Surfactant system was consisted by Steareth-2 and Ceteareth-5. Emulsions were prepared by the emulsion phase inversion (EPI) method, presenting high stability independent on the HLB value. Results indicate that this method could be employed to attain stable emulsions, even if the required HLB value is not known.

• 出版日期2011