Solubilization of a Lipophilic Compound in Highly Concentrated Saccharide Solutions Containing Protein

Solubilization of a lipophilic compound in highly concentrated saccharide solutions containing protein was studied by measuring the amount of the lipophilic compound solubilized, the surface hydrophobicity of protein, the line width of the water signal in ¹H-NMR spectra, and the unfreezable water content using a differential scanning calorimeter (DSC).

The solubilizing ability, which was shown by the amount of solubilized p-dimethylaminoazobenzene (DMAB), increased with increasing saccharide concentration in the aqueous system. The effects of different saccharides on the solubilizing ability of a saccharide and bovine serum albumin (BSA) mixture decreased in the following order: sucrose > maltose > fructose > glucose. The solubilizing ability of a saccharide and BSA mixture was higher about 4–5 times than that of saccharide only.

A good correlation was observed between the solubilizing ability of a saccharide and BSA mixture and the surface hydrophobicity of BSA. The line width of the water signal in ¹H-NMR spectrum and the unfreezable water content using DSC, that is, the bound water content in saccharide solution containing BSA increased with increasing saccharide concentration.

From these results, a large amount of DMAB solubilized in a highly concentrated saccharide solution containing BSA would be attributed to the hydrophobicity interaction between BSA and DMAB due to the surface hydrophobicity of BSA which increased with increasing bound water content.     

Liposome-stabilized oil-in-water emulsions as adjuvants: increased emulsion stability promotes induction of cytotoxic T lymphocytes against an HIV envelope antigen

Protective or therapeutic immunity against HIV infection is currently believed to require both antibody and CTL responses against the envelope protein. In the present study, the adjuvant activity of a unique oil-in-water emulsion, in which liposomes containing lipid A (LA) and encapsulated antigen served as the emulsifying agent, was examined in mice using oligomeric gp140 (ogp140) derived from the HIV-1 envelope as the antigen. Emulsions rendered either highly stable or unstable by altering the ratio of liposomes to oil were used to examine the effect of stability of the emulsion on adjuvant activity. Stable and unstable emulsions had similar potencies for inducing both IgG antibodies to ogp140 and antigen-specific T-lymphocyte proliferation. Stable emulsions, but not unstable emulsions, induced antigen-specific CTL responses, possibly because of the depot effect of the stable emulsions. Furthermore, stable emulsions induced lower IgG2a/IgG1 ratios than the unstable emulsions. We conclude that stable liposomal oil-in-water emulsions provide an effective means of obtaining both antibody and CTL responses against an HIV envelope antigen.     

Properties of agents that effectively entrap liquid lipids.

A droplet of an oil-in-water emulsion of methyl linoleate in a saccharide or protein solution that contained with a surfactant, a stabilizer, or both was dehydrated by drying equipment for a single droplet that resembled a spray drier. The lipid exposed on the surface of dehydated samples was extracted and measured by gas chromatography. Gum arabic or gelatin without additives resulted in little lipid being exposed; they were good entrapping agents. Little lipid was exposed with a pullulan solution containing lecithin, sugar ester, carboxymethylcellulose, or sodium caseinate but much was exposed with a maltodextrin solution containing any of the surfactants tested. When both the surfactant lecithin and the stabilizer xanthan gum were added to the emulsion prepared in a maltodextrin solution, lipid was not detected. The results suggested that effective entrapping agents of liquid lipids cause much emulsification, stabilize the emulsion (that is, they cause the continuous phase to be very viscous), and create a dehydrated matrix of fine, dense network layers.     

Immobilization of lipase in composites of gelatin and polystyrene via an emulsion-gel pathway

Summary A new method for the immobilization of lipase within composites of polystyrene and gelatin is suggested. First, an emulsion of styrene (containing an initiator) in an aqueous solution of gelatin (containing a dispersant) is prepared with mechanical stirring at 50°C. An aqueous solution of lipase is added (at room temperature) under stirring to the gel-like emulsion previously prepared. The polymerization of the gel containing lipase was carried out at room temperature for four days. The activity of the immobilized lipase in the hydrolysis reaction of triacetin was investigated. The activity depends on the content of gelatin within the composite.     

Encapsulation of Lipophilic Bioactive Molecules by Microchannel Emulsification

Currently, much effort is being invested in novel formulations of bioactive molecules, such as emulsions, for pharmaceutical, food, and cosmetic applications. Therefore, methods to produce emulsions with controlled-size droplets of uniform size distribution have been developed. On this concern, a microfluidic device called the microchannel (MC) was used in this work for emulsification. This is a novel method for producing monodispersed emulsion droplets with very narrow droplet size distribution and low energy input, due to the spontaneous droplet generation basically driven by the interfacial tension, unlike other conventional emulsification processes. This technology provides the formulation of oil-in-water (O/W) emulsions containing lipophilic active molecules with increased bioavailability, which may be readily absorbed by the human body. MC emulsification enables the preparation of highly monodispersed O/W emulsions, which may be applied as enhancer on active molecules delivery systems, as well as in foodstuff. In this study, formulations of O/W emulsions loaded with bioactive molecules, such as β-carotene and γ-oryzanol, were prepared by the MC emulsification process. Refined soybean oil containing the dissolved lipophilic molecule and either sugar ester or gelatin solution (1 wt.%) were used as the dispersed and continuous phases, respectively. The emulsification process conducted using the asymmetric straight-through MC plate enabled the production of monodispersed O/W emulsions, resulting in β-carotene-loaded O/W emulsions with average droplet size (d _av) of 27.6 μm and coefficient of variation (CV) of 2.3% and γ-oryzanol-loaded droplets with d _av of 28.8 μm and CV of 3.8%. The highly monodisperse β-carotene-loaded droplets were physically stable throughout the storage period observed, resulting in droplets with d _av 28.2 μm and CV of 2.9% after 4 months storage in darkness at 5 °C. Single micrometer-sized monodisperse emulsions loaded with β-carotene were successfully formulated using the grooved MC emulsification, resulting in droplets with d _av of 9.1 μm and CV of 6.2%. This work was funded by The Ministry of Agriculture, Forestry and Fisheries of Japan, through the Food Nanotechnology Project, and the Japan Society for the Promotion of Science.     

A Facile Preparation of Dehydro-l-ascorbic Acid-methanol Solution and Its Stability

A papain-catalyzed reaction involving the covalent attachment of L-leucine ra-dodecyl ester [Agric. Biol. Chem., 44, 1979 (1980)] was applied to gelatin and succinylated fish protein concentrate. Proteinaceous surfactants formed were found suitable for emulsification of soybean oil. The emulsions prepared with these surfactants were characterized by having a variety of functional properties in terms of hardness, adhesiveness, viscosity and viscoelasticity. Any particular property could be reproduced by intentionally setting the proper conditions for emulsification; for example, the use of a high surfactant concentration resulted in gel formation. The functions of the proteinaceous surfactants were different in many respects from those of Tween-60 and a type of sucrose fatty acid ester used as controls. Several data were added explaining such differences. The feasibility of preparing a mayonnaise-like concentrated emulsion by use of the proteinaceous surfactants is discussed.     

Factors Affecting Foamed Emulsions Prepared with an Extract from <Emphasis Type="Italic">Quillaja saponaria</Emphasis> Molina: Oil Droplet Size,pH and Presence of Beta-Lactoglobulin

Oil is well-known to act as antifoam and to destabilize foam lamellae by bridging between two adjacent foam bubbles. It was hypothesized that an optimal oil droplet size exists with respect to the stability of a foamed emulsions, where the oil droplets are sufficiently small to postpone bridging and the amount of free surfactant is sufficient to stabilize the oil/water-interface and the air/water-interface. Emulsions with 0.3% Quillaja saponin and a median oil drop-let size between 0.2 and 2.0 μm were prepared under varying homogenization conditions and characterized in a dynamic foam analyzer. Results confirmed the above mentioned hypothesis. Stability of the foamed emulsions considerably increased with increasing pH, which was attributed to electrostatic repulsion between oil droplets and the effect on the balance between disjoining pressure and capillary pressure. In a binary system containing proteins and saponins, stability of foamed emulsions can be further increased when emulsifiers are added sequentially. When the emulsion is stabilized by β-LG and QS is added after emulsification stability of the foamed emulsion is distinctly higher compared to systems, where QS and β-LG are added prior to emulsification. Future studies should deepen our understanding of these complex dispersed systems by investigating the molecular interactions including other proteins and additional food constituents.     

银耳粗多糖对桉叶油的乳化性研究

对不同浓度、温度、pH、NaCl浓度条件下,银耳粗多糖对桉叶油的乳化能力,以及乳化体系的稳定性进行了研究。结果表明,银耳粗多糖对桉叶油的乳化性随浓度增大上升,在浓度1%时达到最大,随后呈下降趋势;在pH 4.0~8.0之间;有较好的乳化性及乳化稳定性,在此范围以外,随pH的升高、降低,银耳粗多糖的乳化和乳化性均呈下降趋势;随着温度和NaCl浓度升高,银耳粗多糖的乳化活性和乳化稳定性有所降低。     

Preparation of stimulus responsive multiple emulsions by membrane emulsification using con a as biochemical sensor

In this work, a novel strategy for the controlled fabrication of biomolecular stimulus responsive water-in-oil-in-water (W/O/W) multiple emulsion using the membrane emulsification process was investigated. The emulsions interface was functionalized with a biomolecule able to function as a receptor for a target compound. The interaction between the biomolecular receptor and target stimulus activated the release of bioactive molecules contained within the structured emulsion. A glucose sensitive emulsion was investigated as a model study case. Concanavalin A (Con A) was used as the biomolecular glucose sensor. Various physicochemical strategies for stimulus responsive materials formulation are available in literature, but the preparation of biomolecule-responsive emulsions has been explored for the first time in this paper. The development of novel drug delivery systems requires advanced and highly precise techniques to obtain their particular properties and targeting requirements. The present study has proven the flexibility and suitability of membrane emulsification for the preparation of stable and functional multiple emulsions containing Con A as interfacial biomolecular receptor able to activate the release of a bioactive molecule as a consequence of interaction with the glucose target molecule. The influence of emulsion interfacial composition and membrane emulsification operating conditions on droplets stability and functional properties have been investigated. The release of the bioactive molecule as a function of glucose stimulus and its concentration has been demonstrated.     

Physical properties of a single sugar α-linked glucuronic acid-based oligosaccharide produced by a Gluconacetobacter hansenii strain

To date, the physical properties including the morphology, thermal characteristics, and emulsifying activities of a single sugar α-linked glucuronic acid-based water-soluble oligosaccharides (WSOS) produced by Gluconacetobacter hansenii PJK have not been investigated or published elsewhere. Therefore, the current study was undertaken to investigate these important physical properties of WSOS. Field-emission scanning electron microscopy of the WSOS revealed a porous flake-type structure free from adhered bacterial cells. The degradation of the WSOS occurred by four well-differentiated steps with a maximum weight loss (∼40%) in a range of 230–300 °C. The pyrolysis temperature of the WSOS was found to be 278 °C with an enthalpy of 83.01 J/g. The emulsification ability of the WSOS increased initially with concentration, followed by a decrease, and finally became constant. The optimum concentration of WSOS for maximum emulsification (emulsifying ability) was 0.15% (w/v). The emulsions prepared with WSOS did not exhibit significant stability. The formation of oil and aqueous layers was initiated just after 2 min for emulsion prepared with 0.15% (w/v) WSOS, which completely separated after 24 h. It is concluded that WSOS has thermal stability comparable to other microbial polysaccharides. They have moderate emulsification properties, which may be due to the oligomeric nature of WSOS. Additionally the producer organism of WSOS is non-pathogenic. Therefore, the produced WSOS have potential applications in food and/or pharmaceutical preparations and as therapeutic agent in biomedical fields.     

Influence of Incorporation Methods on Partitioning Behavior of Lipophilic Drugs into Various Phases of a Parenteral Lipid Emulsion

The purpose of this study was to investigate the effect of drug incorporation methods on the partitioning behavior of lipophilic drugs in parenteral lipid emulsions. Four lipophilic benzodiazepines, alprazolam, clonazepam, diazepam, and lorazepam, were used as model drugs. Two methods were used to incorporate drugs into an emulsion: dissolving the compound in the oil phase prior to emulsification (de novo emulsification), and directly adding a concentrated solution of drug in a solubilizer to the emulsion base (extemporaneous addition). Based on the molecular structures and determination of the oil and aqueous solubilities and the partition coefficients of the drugs, the lipophilicity was ranked as diazepam > clonazepam > lorazepam > alprazolam. Ultracentrifugation was used to separate the emulsion into four phases, the oil phase, the phospholipid-rich phase, the aqueous phase and the mesophase, and the drug content in each phase was determined. Partitioning of diazepam, which has the highest lipophilicity and oil solubility among the four drugs, was unaffected by the drug incorporation method, with both methods giving a high proportion of drug in the inner oil phase and the phospholipid-rich phase, compared to the aqueous phase and mesophase. Partitioning of the less lipophilic drugs (alprazolam, clonazepam, and lorazepam) in the phases of the emulsion system was dependent on the method of incorporation and the drug solubility properties. Emulsions of the three drugs prepared by de novo emulsification exhibited higher drug localization in the phospholipid-rich phase compared to those made by extemporaneous addition. With the latter method, the drugs tended to localize in the outer aqueous phase and mesophase, with less deposition in the phospholipid-rich phase and no partitioning into the inner oil phase.     

Promising perspectives for ruminal protection of polyunsaturated fatty acids through polyphenol-oxidase-mediated crosslinking of interfacial protein in emulsions

Previously, polyunsaturated fatty acids (PUFA) from linseed oil were effectively protected (>80%) against biohydrogenation through polyphenol-oxidase-mediated protein crosslinking of an emulsion, prepared with polyphenol oxidase (PPO) extract from potato tuber peelings. However, until now, emulsions of only 2 wt% oil have been successfully protected, which implies serious limitations both from a research perspective (e.g. in vivo trials) as well as for further upscaling toward practical applications. Therefore, the aim of this study was to increase the oil/PPO ratio. In the original protocol, the PPO extract served both an emulsifying function as well as a crosslinking function. Here, it was first evaluated whether alternative protein sources could replace the emulsifying function of the PPO extract, with addition of PPO extract and 4-methylcatechol (4MC) to induce crosslinking after emulsion preparation. This approach was then further used to evaluate protection of emulsions with higher oil content. Five candidate emulsifiers (soy glycinin, gelatin, whey protein isolate (WPI), bovine serum albumin and sodium caseinate) were used to prepare 10 wt% oil emulsions, which were diluted five times (w/w) with PPO extract (experiment 1). As a positive control, 2 wt% oil emulsions were prepared directly with PPO extract according to the original protocol. Further, emulsions of 2, 4, 6, 8 and 10 wt% oil were prepared, with 80 wt% PPO extract (experiment 2), or with 90, 80, 70, 60 and 50 wt% PPO extract, respectively (experiment 3) starting from WPI-stabilized emulsions. Enzymatic crosslinking was induced by 24-h incubation with 4MC. Ruminal protection efficiency was evaluated by 24-h in vitro batch simulation of the rumen metabolism. In experiment 1, protection efficiencies were equal or higher than the control (85.5% to 92.5% v. 81.3%). In both experiments 2 and 3, high protection efficiencies (>80%) were achieved, except for emulsions containing 10 wt% oil emulsions (<50% protection), which showed oiling-off after enzymatic crosslinking. This study demonstrated that alternative emulsifier proteins can be used in combination with PPO extract to protect emulsified PUFA-rich oils against ruminal biohydrogenation. By applying the new protocol, 6.5 times less PPO extract was required.     

Emulsification Capacity of Microgels Assembled from β-Lactoglobulin and Pectin

Microgels formed from beta-lactoglobulin were used to prepare oil-in-water emulsions in order to examine their emulsifying capacity. Corn oil emulsions prepared with microgels of pure beta-lactoglobulin at pH 5.8 were initially stable, but a fraction of the droplets quickly flocculated to form a creamed layer that could not be dispersed by shear, which was attributed to hydrophobic attractions between the microgels on adjoining droplets. Emulsions prepared from microgels of beta-lactoglobulin and pectin at pH 4.75 possessed greater droplet sizes at lower concentrations, yet all emulsions were relatively stable to irreversible flocculation. Increased stability of emulsions stabilized by BP-gels was attributed to the presence of pectin on the surface of microgels, which increased repulsions between adjoining droplets. Stable corn oil emulsions were still prepared from microgels that were previously dialyzed to remove non-aggregated protein, which verified that the microgels were responsible for stabilizing emulsion droplets. Equilibrium surface pressure of corn oil droplets was similar between microgels and the unheated beta-lactoglobulin and pectin, yet the dynamic surface pressure was reduced at intermediate times and indicated a slow relaxation and deformation of the microgels at the interface. Microgels formed with pectin stabilized emulsions containing 90 % limonene for up to 5 days of room temperature storage, demonstrating the capacity of such protein microgels to stabilize flavor oil emulsions.     

Emulsifying activities of purified Alasan proteins from Acinetobacter radioresistens KA53

The bioemulsifier of Acinetobacter radioresistens KA53, referred to as alasan, is a high-molecular-weight complex of polysaccharide and protein. The emulsifying activity of the purified polysaccharide (apo-alasan) is very low. Three of the alasan proteins were purified by preparative sodium dodecyl sulfate-polyacrylamide gel electrophoresis and had apparent molecular masses of 16, 31, and 45 kDa. Emulsification assays using the isolated alasan proteins demonstrated that the active components of the alasan complex are the proteins. The 45-kDa protein had the highest specific emulsifying activity, 11% higher than the intact alasan complex. The 16- and 31-kDa proteins gave relatively low emulsifying activities, but they were significantly higher than that of apo-alasan. The addition of the purified 16- and 31-kDa proteins to the 45-kDa protein resulted in a 1.8-fold increase in the specific emulsifying activity and increased stability of the oil-in-water emulsion. Fast-performance liquid chromatography analysis indicated that the 45-kDa protein forms a dimer in nondenaturing conditions and interacts with the 16- and 31-kDa proteins to form a high-molecular-mass complex. The 45-kDa protein and the three-protein complex had substrate specificities for emulsification and a range of pH activities similar to that of alasan. The fact that the purified proteins are active emulsifiers should simplify structure-function studies and advance our understanding of their biological roles.     

Characterization and Stability of Emulsion Gels Based on Acrylamide/Sodium Acryloyldimethyl Taurate Copolymer

Sepineo P 600, a concentrated dispersion of acrylamide/sodium acryloyldimethyl taurate copolymer in isohexadecane, has self-gelling and thickening properties and the ability to emulsify oily phases, which make it easy to use in the formulation of gels and o/w emulsion gels. In this paper, gels were prepared using a Sepineo P 600 concentration between the 0.5% and 5% (w/w), and then emulsion gel was also prepared from the 3% Sepineo gel by adding a specific amount of almond oil. All the prepared systems were analyzed and characterized by oscillation rheology and acoustic spectroscopy. The particle size of the oil droplets and the microrheological extensional moduli (G′ and G″) of the systems were determined from acoustic parameters and used together with the classical oscillatory rheological tests to assess the stability of the systems. Classical oscillatory analysis revealed that the dynamic moduli were very dependent on polymer concentration; as this parameter increased, there was progressive improvement in the sample elasticity. In fact, the mechanical spectra of the 0.5% and 1% (w/w) Sepineo samples were characterized by strong frequency dependence and multiple crossover points, typical of dilute polymer solution with no organized structure. On the other hand, the 3–5% (w/w) concentration systems showed typical gel-like spectra, marked by the absence of crossover points between the dynamic moduli and by weak dependence on frequency. Nevertheless, the elastic properties of the gel-like structure even at elevated polymer concentrations were not strongly long-lasting, as demonstrated by the increase of the viscous contribution in the low frequency range during acoustic spectroscopy analysis. This fact could indicate that the gel structure is characterized by weak polymer–polymer interactions, an advantageous characteristic for topical administration, as the sample is thus easier to rub into the skin. Finally, both rheology and acoustic spectroscopy indicated that addition of the oily phase caused minimal changes to the elastic character of the gel. Thus, Sepineo P 600 gel and emulsion gel are very effective systems for use in topical and other types of applications.     

The Influence of Emulsion Droplet Interactions on the Structural,Material and Functional Properties of a Model Mozzarella Cheese

We present findings on the influence of interfacial layer composition on the colloidal interactions and associated structural and material properties of oil-in-protein gel emulsions, as applied to a model Mozzarella cheese analogue. Model cheese samples were produced through thermal mixing of pre-prepared oil-in-water emulsions with a renneted casein gel. Sodium caseinate and Tween 20 were used as the emulsifiers. Microstructural analysis showed sodium caseinate stabilised droplets to be homogeneously dispersed within the cheese structure, whilst droplets stabilised by Tween 20 were phase concentrated into localised fat domains within the continuous protein network. Particle size measurements determined that, on chilled storage, the droplets in these localised regions underwent extensive partial coalescence, whilst the homogenously distributed caseinate droplets showed little change in droplet size. Small deformation rheology (4 to 80 °C) determined the sodium caseinate emulsion as providing a reinforcing effect on the protein network across the entire temperature range, while the Tween 20 emulsion was observed to mechanically strengthen the cheese structure at only at temperatures for which the fat phase was solid whilst serving to weaken the structure on transitioning to a molten state. Differences in droplet structure and stability were determined as influencing cheese melt and flow characteristics. During melting, no oiling-off observed for cheese samples comprising sodium caseinate stabilised droplets, compared to Tween 20 stabilised emulsions where extensive oiling-off was observed. Findings corroborate the hypothesis that caseinate coated droplets behave as active fillers within the protein network, whilst the Tween 20 stabilised emulsion are non-interactive.     

Solubilizing poorly soluble antimy cotic agents by emulsification via a solvenent-free process

The purpose of this study was to formulate itraconazole and ketoconazole as oil/water emulsions for parenteral delivery by using a solvent-free homogenization process, namely SolEmuls (solubilization by emulsification) technology. The drugs were incorporated in the commercial emulsion Lipofundin MCT 20%, composed of a medium-chain triglyceride/long-chain triglyceride (MCT/LCT) oil phase (1∶1) and stabilized with 1.2% lecithin. Different parameters such as drug-loading capacity, long-term physical stability, and completeness of drug dissolution were investigated. Up to 10.0 mg/mL complete drug dissolution was achieved with itraconazole; at 20 mg/mL hybrid dispersion was obtained. Itraconazole-loaded emulsions were physically stable for 9 months (data up to now). Ketoconazole showed physical instability in the Lipofundin emulsion, which was stabilized with only 1.2% lecithin. Stabilization of ketoconazole-loaded emulsions was achieved using additionally Tween 80 as steric stabilizer. Higher concentrations of ketoconazole (ie, 10.0 mg/mL concentrated ketoconazole emulsions) were also produced with additional 2.0% Tween 80. Ketoconazole-loaded emulsions, 1 mg/mL, which were stabilized with 2.0% Tween 80, were stable for a period of 6 months. It can be concluded, after formulating amphotericin B and carbamazepine with SolEmuls technology, that SolEmuls was also applicable to the antimycotic agents itraconazole and ketoconazole, yielding IV-applicable emulsions with cost-effective production technologies.     

Emulsifying Activities of Purified Alasan Proteins from Acinetobacter radioresistens KA53

The bioemulsifier of Acinetobacter radioresistens KA53, referred to as alasan, is a high-molecular-weight complex of polysaccharide and protein. The emulsifying activity of the purified polysaccharide (apo-alasan) is very low. Three of the alasan proteins were purified by preparative sodium dodecyl sulfate-polyacrylamide gel electrophoresis and had apparent molecular masses of 16, 31, and 45 kDa. Emulsification assays using the isolated alasan proteins demonstrated that the active components of the alasan complex are the proteins. The 45-kDa protein had the highest specific emulsifying activity, 11% higher than the intact alasan complex. The 16- and 31-kDa proteins gave relatively low emulsifying activities, but they were significantly higher than that of apo-alasan. The addition of the purified 16- and 31-kDa proteins to the 45-kDa protein resulted in a 1.8-fold increase in the specific emulsifying activity and increased stability of the oil-in-water emulsion. Fast-performance liquid chromatography analysis indicated that the 45-kDa protein forms a dimer in nondenaturing conditions and interacts with the 16- and 31-kDa proteins to form a high-molecular-mass complex. The 45-kDa protein and the three-protein complex had substrate specificities for emulsification and a range of pH activities similar to that of alasan. The fact that the purified proteins are active emulsifiers should simplify structure-function studies and advance our understanding of their biological roles.     

Legume Protein Isolates for Stable Acidic Emulsions Prepared by Premix Membrane Emulsification

Proteins originating from dry legumes are not that much used in food formulations, yet, they are interesting components from a sustainability point of view, and could have interesting functional properties, e.g. for emulsion preparation. Therefore, this work focuses on the potential of the water soluble part of pea, chickpea and lentil protein isolates under acidic emulsions (pH 3.0) using a novel mild technique: premix membrane emulsification. Pea proteins (PP) and chickpea proteins (CP) lower the interfacial tension in the same way as whey protein isolate (WPI), which suggests that they could facilitate emulsion droplet formation similarly as WPI, while lentil proteins (LP) are slightly less effective. It is possible to make oil-in-water (O/W) emulsions with an average droplet diameter (d _4,3 ) of ~5 μm after 5 cycles in the premix system. The droplet size distribution of the emulsions remained constant during one day of storage, indicating that legume proteins are able to form and kinetically stabilize O/W emulsions. CP and PP exhibited emulsifying properties comparable to those of WPI, whereas LP is slightly less efficient, therewith indicating the great potential and that pea and chickpea protein isolates hold as emulsifiers in acidic food formulations.     

Solubilizing poorly soluble antimycotic agents by emulsification via a solvent-free process

The purpose of this study was to formulate itraconazole and ketoconazole as oil/water emulsions for parenteral delivery by using a solvent-free homogenization process, namely SolEmuls (solubilization by emulsification) technology. The drugs were incorporated in the commercial emulsion Lipofundin MCT 20%, composed of a medium-chain triglyceride/long-chain triglyceride (MCT/LCT) oil phase (1:1) and stabilized with 1.2% lecithin. Different parameters such as drug-loading capacity, long-term physical stability, and completeness of drug dissolution were investigated. Up to 10.0 mg/mL complete drug dissolution was achieved with itraconazole; at 20 mg/mL hybrid dispersion was obtained. Itraconazole-loaded emulsions were physically stable for 9 months (data up to now). Ketoconazole showed physical instability in the Lipofundin emulsion, which was stabilized with only 1.2% lecithin. Stabilization of ketoconazole-loaded emulsions was achieved using additionally Tween 80 as steric stabilizer. Higher concentrations of ketoconazole (ie, 10.0 mg/mL concentrated ketoconazole emulsions) were also produced with additional 2.0% Tween 80. Ketoconazole-loaded emulsions, 1 mg/mL, which were stabilized with 2.0% Tween 80, were stable for a period of 6 months. It can be concluded, after formulating amphotericin B and carbamazepine with SolEmuls technology, that SolEmuls was also applicable to the antimycotic agents itraconazole and ketoconazole, yielding IV-applicable emulsions with cost-effective production technologies.