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Xiao-dong Zheng - One of the best experts on this subject based on the ideXlab platform.
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In vitro and in vivo antifungal activity of a water‐dilutable cassia oil microemulsion against Geotrichum citri‐aurantii
Journal of the Science of Food and Agriculture, 2012Co-Authors: Shi-Xiang Xu, Yi-chen Li, Hui Zhang, Xiao-dong ZhengAbstract:BACKGROUND: Recently, food-grade Microemulsions have been of increasing interest to researchers and have shown great potential in industrial applications. In this study a food-grade water-dilutable microemulsion system with cassia oil as oil, ethanol as cosurfactant, Tween 20 as surfactant and water was developed and its antifungal activity in vitro and in vivo against Geotrichum citri-aurantii was assessed. RESULTS: The phase diagram results confirmed the feasibility of forming a water-dilutable microemulsion based on cassia oil. One microemulsion formulation, cassia oil/ethanol/Tween 20 = 1:3:6 (w/w/w), was selected with the capability to undergo full dilution with water. The average particle size was 6.3 nm. The in vitro antifungal experiments showed that the microemulsion inhibited fungal growth on solid medium and prevented arthroconidium germination in liquid medium and that cassia oil had stronger activity when encapsulated in the microemulsion. The in vivo antifungal experiments indicated that the water-dilutable microemulsion was effective in preventing postharvest diseases of citrus fruits caused by G. citri-aurantii. CONCLUSION: The results of this study suggest a promising utilisation of water-dilutable Microemulsions based on essential oils for the control of postharvest diseases. Copyright © 2012 Society of Chemical Industry
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In vitro and in vivo antifungal activity of a water-dilutable cassia oil microemulsion against Geotrichum citri-aurantii.
Journal of the science of food and agriculture, 2012Co-Authors: Shi-Xiang Xu, Li-juan Mao, Xia Liu, Yi-chen Li, Hui Zhang, Xiao-dong ZhengAbstract:BACKGROUND: Recently, food-grade Microemulsions have been of increasing interest to researchers and have shown great potential in industrial applications. In this study a food-grade water-dilutable microemulsion system with cassia oil as oil, ethanol as cosurfactant, Tween 20 as surfactant and water was developed and its antifungal activity in vitro and in vivo against Geotrichum citri-aurantii was assessed.\n\nRESULTS: The phase diagram results confirmed the feasibility of forming a water-dilutable microemulsion based on cassia oil. One microemulsion formulation, cassia oil/ethanol/Tween 20 = 1:3:6 (w/w/w), was selected with the capability to undergo full dilution with water. The average particle size was 6.3 nm. The in vitro antifungal experiments showed that the microemulsion inhibited fungal growth on solid medium and prevented arthroconidium germination in liquid medium and that cassia oil had stronger activity when encapsulated in the microemulsion. The in vivo antifungal experiments indicated that the water-dilutable microemulsion was effective in preventing postharvest diseases of citrus fruits caused by G. citri-aurantii.\n\nCONCLUSION: The results of this study suggest a promising utilisation of water-dilutable Microemulsions based on essential oils for the control of postharvest diseases.
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Development and antifungal evaluation of a food-grade U-type microemulsion.
Journal of applied microbiology, 2008Co-Authors: Hui Zhang, Fuzhou Feng, Shuihua Wang, Z. Lu, Yi Shen, Xiao-dong ZhengAbstract:AIMS: Food-grade Microemulsions have been of increasing interest to researchers as potential delivery systems for bioactive compounds. However, food-grade Microemulsions are difficult to formulate and no microemulsion has been documented for antifungal purpose. The physicochemical characterization of a food-grade glycerol monolaurate (GML)/ethanol (EtOH)/Tween 80/potassium sorbate (PS)/water microemulsion system and the antifungal activities against Aspergillus niger and Penicillium italicum have been studied in this paper. METHODS AND RESULTS: The influence of EtOH and PS on oil solubilization capability was clearly reflected in the phase behaviour of U-type microemulsion systems. One dilution-stable formulation ME (GML/EtOH/Tween 80/PS/water = 3 : 3 : 3.5 : 10.5 : 16) was selected. After 4 days of incubation, ME showed 80%A. niger growth inhibition at 0.2% and 72%P. italicum growth inhibition at 0.1%, respectively, and a delay of conidiation of 2 days compared with the control. In the antifungal activities of the microemulsion, GML and PS made major contributions with similar antifungal activities at a GML/PS weight ratio of 1: 3.5. CONCLUSIONS: Food-grade dilution-stable Microemulsions prepared with GML as oil phase for antifungal purpose are feasible and solubilization of a hydrotrope contributes to the formation of Microemulsions and enhanced antifungal activities. SIGNIFICANCE AND IMPACT OF THE STUDY: The present report represents the first to develop a food-grade microemulsion system for antifugal purpose.
Harjinder Singh - One of the best experts on this subject based on the ideXlab platform.
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solubilisation of soybean oil in Microemulsions using various surfactants
Food Hydrocolloids, 2006Co-Authors: John Flanagan, Katrine Kortegaard, Neil D Pinder, Thomas Rades, Harjinder SinghAbstract:Abstract Microemulsions are transparent, isotropic solutions of oil, water and surfactant (and possibly cosurfactant) which are thermodynamically stable, and have been much studied in terms of pharmaceutical and cosmetic applications. However, the application of Microemulsions in foods has been limited both due to toxic or irritant nature of ionic surfactants and the difficulty of solubilising large triglycerides. Three surfactants, food-grade ethoxylated mono- and diglycerides (EMD) and phospholipids, and non-food-grade polyoxyethylene oleyl ether (POE) were examined for their ability to form Microemulsions using soybean oil, and their areas of formation expressed on phase diagrams. Microemulsions prepared with EMD and phospholipids required the presence of a short-chain alcohol for formation. Both oil/water (o/w) and water/oil (w/o) Microemulsions could be formed using EMD, and the microemulsion area of the phase diagram increased on addition of sucrose and increase in temperature. Depending on sucrose and ethanol concentrations, Microemulsions formed with EMD were found to retain their integrity at temperatures below which they formed. Microemulsions could be formed using phospholipids, but only at high surfactant concentration and in the presence of a short-chain alcohol. O/w Microemulsions containing 10% oil (w/w) were prepared with POE at surfactant concentrations of >20% (w/w). Dynamic light scattering of microemulsion samples diluted with water indicated particle radii of 6.5 nm. Freeze-fracture SEM showed the structures to be of a droplet type, however, this was more evident at higher surfactant/oil concentrations. The results indicated that it is possible to formulate Microemulsions at low EMD and POE surfactant concentration. These Microemulsions systems may potentially be used for encapsulation of oil-soluble bioactives, e.g. α-tocopherol, in food systems.
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Microemulsions a potential delivery system for bioactives in food
Critical Reviews in Food Science and Nutrition, 2006Co-Authors: John Flanagan, Harjinder SinghAbstract:Microemulsions are thermodynamically stable, transparent, low viscosity, and isotropic dispersions consisting of oil and water stabilized by an interfacial film of surfactant molecules, typically in conjunction with a cosurfactant. Microemulsions (so-called due to their small particle size; 5–100 nm) have found application in a wide variety of systems, such as pharmaceutical and oil recovery, but their application in food systems has been hindered by the types of surfactant permissible for use in food. The objective of this review is to provide an overview of the structures and phase behavior of Microemulsions, methods of microemulsion formation, and techniques which may be used for characterization. A comprehensive review of previous work on both food-grade microemulsion systems, and non-food-grade systems of specific food interest is included. The application of Microemulsions as reaction media, their ability to solubilize proteins and hence their use as a separation technique is also documented. In add...
Nissim Garti - One of the best experts on this subject based on the ideXlab platform.
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Microemulsions containing crystal nucleating agents and methods for nucleating polymers.
PCT Int. Appl., 2007Co-Authors: Nissim Garti, Abraham Aserin, Dima LibsterAbstract:The invention relates to a nucleating microemulsion comprising nanovehicles, each comprising an amphiphilic shell surrounding a nucleating agent. The microemulsion is suitable for delivery of the nucleating agents into a thermoplastic polymer, thereby allowing crystn. of the polymer. A method for crystg. and increasing the nucleation efficiency of a thermoplastic polymer comprises dispersing the above nucleating microemulsion in a thermoplastic polymer melt. The polymer compns. contg. the nucleating Microemulsions can be used for prodn. of plastic films, fibers, boards, sheets, articles, packaging materials, containers, pipes, medical goods, sporting goods, labware, dinnerware, and cookware. [on SciFinder(R)]
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microstructure considerations of new five component winsor iv food grade Microemulsions studied by pulsed gradient spin echo nmr conductivity and viscosity
Langmuir, 2003Co-Authors: Anan Yaghmur, Abraham Aserin, And Brian Antalek, Nissim GartiAbstract:The microstructure of an unusual Winsor IV isotropic region of five-component Microemulsions based on nonionic surfactants was studied. The Microemulsions are composed of R(+)-limonene, water, propylene glycol (PG), ethanol (EtOH), and polyoxyethylene sorbitan monostearate (Tween 60) with a 1:1:3 R(+)-limonene/ethanol/surfactant weight ratio. The phase diagrams of the system are characterized by an extended single continuous isotropic region starting from an oil-rich solution containing no aqueous phase (reverse micelles) to the water/propylene glycol (1/1) corner (swollen direct micelles). The Microemulsions seem to be attractive for food applications. The microstructure changes gradually, smoothly, and continuously upon increasing the aqueous phase content. The microemulsion transforms from a water-in-oil (W/O) microemulsion to a bicontinuous phase and to an oil-in-water (O/W) microemulsion. The microstructure of the microemulsion along a selected dilution line, is probed using pulsed gradient spin−echo...
Hui Zhang - One of the best experts on this subject based on the ideXlab platform.
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In vitro and in vivo antifungal activity of a water‐dilutable cassia oil microemulsion against Geotrichum citri‐aurantii
Journal of the Science of Food and Agriculture, 2012Co-Authors: Shi-Xiang Xu, Yi-chen Li, Hui Zhang, Xiao-dong ZhengAbstract:BACKGROUND: Recently, food-grade Microemulsions have been of increasing interest to researchers and have shown great potential in industrial applications. In this study a food-grade water-dilutable microemulsion system with cassia oil as oil, ethanol as cosurfactant, Tween 20 as surfactant and water was developed and its antifungal activity in vitro and in vivo against Geotrichum citri-aurantii was assessed. RESULTS: The phase diagram results confirmed the feasibility of forming a water-dilutable microemulsion based on cassia oil. One microemulsion formulation, cassia oil/ethanol/Tween 20 = 1:3:6 (w/w/w), was selected with the capability to undergo full dilution with water. The average particle size was 6.3 nm. The in vitro antifungal experiments showed that the microemulsion inhibited fungal growth on solid medium and prevented arthroconidium germination in liquid medium and that cassia oil had stronger activity when encapsulated in the microemulsion. The in vivo antifungal experiments indicated that the water-dilutable microemulsion was effective in preventing postharvest diseases of citrus fruits caused by G. citri-aurantii. CONCLUSION: The results of this study suggest a promising utilisation of water-dilutable Microemulsions based on essential oils for the control of postharvest diseases. Copyright © 2012 Society of Chemical Industry
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In vitro and in vivo antifungal activity of a water-dilutable cassia oil microemulsion against Geotrichum citri-aurantii.
Journal of the science of food and agriculture, 2012Co-Authors: Shi-Xiang Xu, Li-juan Mao, Xia Liu, Yi-chen Li, Hui Zhang, Xiao-dong ZhengAbstract:BACKGROUND: Recently, food-grade Microemulsions have been of increasing interest to researchers and have shown great potential in industrial applications. In this study a food-grade water-dilutable microemulsion system with cassia oil as oil, ethanol as cosurfactant, Tween 20 as surfactant and water was developed and its antifungal activity in vitro and in vivo against Geotrichum citri-aurantii was assessed.\n\nRESULTS: The phase diagram results confirmed the feasibility of forming a water-dilutable microemulsion based on cassia oil. One microemulsion formulation, cassia oil/ethanol/Tween 20 = 1:3:6 (w/w/w), was selected with the capability to undergo full dilution with water. The average particle size was 6.3 nm. The in vitro antifungal experiments showed that the microemulsion inhibited fungal growth on solid medium and prevented arthroconidium germination in liquid medium and that cassia oil had stronger activity when encapsulated in the microemulsion. The in vivo antifungal experiments indicated that the water-dilutable microemulsion was effective in preventing postharvest diseases of citrus fruits caused by G. citri-aurantii.\n\nCONCLUSION: The results of this study suggest a promising utilisation of water-dilutable Microemulsions based on essential oils for the control of postharvest diseases.
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Development and antifungal evaluation of a food-grade U-type microemulsion.
Journal of applied microbiology, 2008Co-Authors: Hui Zhang, Fuzhou Feng, Shuihua Wang, Z. Lu, Yi Shen, Xiao-dong ZhengAbstract:AIMS: Food-grade Microemulsions have been of increasing interest to researchers as potential delivery systems for bioactive compounds. However, food-grade Microemulsions are difficult to formulate and no microemulsion has been documented for antifungal purpose. The physicochemical characterization of a food-grade glycerol monolaurate (GML)/ethanol (EtOH)/Tween 80/potassium sorbate (PS)/water microemulsion system and the antifungal activities against Aspergillus niger and Penicillium italicum have been studied in this paper. METHODS AND RESULTS: The influence of EtOH and PS on oil solubilization capability was clearly reflected in the phase behaviour of U-type microemulsion systems. One dilution-stable formulation ME (GML/EtOH/Tween 80/PS/water = 3 : 3 : 3.5 : 10.5 : 16) was selected. After 4 days of incubation, ME showed 80%A. niger growth inhibition at 0.2% and 72%P. italicum growth inhibition at 0.1%, respectively, and a delay of conidiation of 2 days compared with the control. In the antifungal activities of the microemulsion, GML and PS made major contributions with similar antifungal activities at a GML/PS weight ratio of 1: 3.5. CONCLUSIONS: Food-grade dilution-stable Microemulsions prepared with GML as oil phase for antifungal purpose are feasible and solubilization of a hydrotrope contributes to the formation of Microemulsions and enhanced antifungal activities. SIGNIFICANCE AND IMPACT OF THE STUDY: The present report represents the first to develop a food-grade microemulsion system for antifugal purpose.
Mads Kreilgaard - One of the best experts on this subject based on the ideXlab platform.
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influence of Microemulsions on cutaneous drug delivery
Advanced Drug Delivery Reviews, 2002Co-Authors: Mads KreilgaardAbstract:In attempt to increase cutaneous drug delivery, microemulsion vehicles have been more and more frequently employed over recent years. Microemulsion formulations have been shown to be superior for both transdermal and dermal delivery of particularly lipophilic compounds, but also hydrophilic compounds appear to benefit from application in Microemulsions compared to conventional vehicles, like hydrogels, emulsions and liposomes. The favourable drug delivery properties of Microemulsions appear to mainly be attributed to the excellent solubility properties. However, the vehicles may also act as penetration enhancers depending on the oil/surfactant constituents, which involves a risk of inducing local irritancy. The correlation between microemulsion structure/composition and drug delivery potential is not yet fully elucidated. However, a few studies have indicated that the internal structure of Microemulsions should allow free diffusion of the drug to optimise cutaneous delivery from these vehicles.
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nmr characterisation and transdermal drug delivery potential of microemulsion systems
Journal of Controlled Release, 2000Co-Authors: Mads Kreilgaard, Erik Jonas Pedersen, Jerzy W JaroszewskiAbstract:Abstract The purpose of this study was to investigate the influence of structure and composition of Microemulsions (Labrasol/Plurol Isostearique/isostearylic isostearate/water) on their transdermal delivery potential of a lipophilic (lidocaine) and a hydrophilic model drug (prilocaine hydrochloride), and to compare the drug delivery potential of Microemulsions to conventional vehicles. Self-diffusion coefficients determined by pulsed-gradient spin-echo NMR spectroscopy and T 1 relaxation times were used to characterise the Microemulsions. Transdermal flux of lidocaine and prilocaine hydrochloride through rat skin was determined in vitro using Franz-type diffusion cells. The formulation constituents enabled a broad variety of microemulsion compositions, which ranged from water-continuous to oil-continuous aggregates over possible bicontinuous structures, with excellent solubility properties for both lipophilic and hydrophilic compounds. The Microemulsions increased transdermal flux of lidocaine up to four times compared to a conventional oil-in-water emulsion, and that of prilocaine hydrochloride almost 10 times compared to a hydrogel. A correlation between self-diffusion of the drugs in the vehicles and transdermal flux was indicated. The increased transdermal drug delivery from microemulsion formulations was found to be due mainly to the increased solubility of drugs and appeared to be dependent on the drug mobility in the individual vehicle. The Microemulsions did not perturb the skin barrier, indicating a low skin irritancy.
