Physical Stability

The influence of citric acid concentrations on the physical stability of sunflower
oil-in-water emulsions (40 w/w% sunflower oil) stabilized by 7 w/w% bambara
groundnut flour (BGNF) was investigated. Oil droplet sizes and emulsion
microstructure were measured microscopically. Physical stability was studied using a
vertical analyzer, Turbiscan MA 2000, by observing changes in backscattering flux
(%) at 20oC. Citric acid significantly (p < 0.05) affected emulsion stability of BGNFstabilized
emulsion. Increased citric acid in the emulsion however, produced
insignificant difference in droplet size and physical instability of BGNF-stabilized
emulsions at all tested concentrations. The results indicated that the stability of
BGNF-stabilized emulsion can be controlled and manipulated using citric acid. The
result provided the necessary information needed to understand the influence of citric
acid on the stability of BGNF-stabilized emulsions for product and process
development

The influence of citric acid concentrations on the physical stability of sunflower oil-in-water emulsions (40 w/w% sunflower oil) stabilized by 7 w/w% bambara groundnut flour (BGNF) was investigated. Oil droplet sizes and emulsion microstructure were measured microscopically. Physical stability was studied using a vertical analyzer, Turbiscan MA 2000, by observing changes in backscattering flux (%) at 20oC. Citric acid significantly (p < 0.05) af ected emulsion stability of BGNF- stabilized emulsion. Increased citric acid in the emulsion however, produced insignificant dif erence in droplet size and physical instability of BGNF-stabilized emulsions at all tested concentrations. The results indicated that the stability of BGNF-stabilized emulsion can be controlled and manipulated using citric acid. The result provided the necessary information needed to understand the influence of citric acid on the stability of BGNF-stabilized emulsions for product and process development.

Effect of exposure ultraviolet light, which is bad for human skin, results in sunburn, dryness, premature aging until skin cancer occurs. Shooting gel is a cosmetic product that is just a trend in the community, containing active ingredients with high concentrations, making it suitable for use as a sunscreen. Previous studies of jamblang have antioxidant activity. The purpose of this study is to obtain a stable, optimum formula for shooting jamblang fruit gel by determining the SPF value and measuring the irritation index. Shooting jamblang fruit gel made four concentrations (60, 70, 80, and 90%) and evaluated physical characteristics, determination of SPF values, and stability test. The data obtained were analyzed with a different 95% confidence level test to find out a significant difference between the treatment groups. The results of the research of positive jamblang fruit contain flavonoid compounds, phenolic, polyphenols, tannins, anthocyanins, and saponins. Evaluation of physical characteristics shows that variations in concentration do not affect viscosity (p > 0.05) but affect pH, dispersion, and adhesion (p < 0.05). SPF FI value of 5.46 (Medium); FII of 11.45 (maximum); FIII of 8.51 (maximum); FIV of 34.73 (Ultra). The Greater the concentration, the greater the SPF value. Stability Shooting jamblang fruit gel almost all formulas there were no significant differences (p > 0.05) on the evaluation of viscosity, adhesion, and dispersion. At pH, there were significant differences in all formulas (p < 0.05).

Abstract: Context: Chitosan has received great attention because it is a functional, biodegradable, renewable and non-toxic biopolymer with multiple pharmaceutical applications, including stabilizing agent. Aims: To evaluate the physical stability of emulsified bases and hydrophilic gels containing chitosan or chitosan acetate as stabilizing agents. Methods: Stability of shelf-life formulations at room temperature and in refrigeration was evaluated over a period of 60 days and by thermal stress testing and centrifugal destabilization. The organoleptic characteristics, pH, conductivity and flow behavior were evaluated, the latter through the analysis of the rheograms, the determination of rheological parameters (consistency index, apparent viscosity, creep value and flow index), as well as their comparison statistics. The possible correlations between these parameters and the concentration of the biopolymers were also evaluated. Results: The bases elaborated with chitosan or its soluble derivative showed adequate physical stability during the study time. The effect of the storage temperature, as well as the type and concentration of the stabilizing agent used was evidenced. Emulsifier combinations provided less stability. A linear correlation between the rheological parameters and the biopolymer concentration was evidenced. Conclusions: Chitosan and chitosan acetate can be used as emulsifying agents in semi-solid and gelling bases in hydrophilic gels, due to the electrostatic stabilization and the viscosity they contribute to the system in relation to its concentration.
Resumen:
Contexto: La quitosana ha recibido gran atención al ser un biopolímero funcional, biodegradable, renovable y no tóxico con múltiples aplicaciones farmacéuticas, entre ellas como agente estabilizante. Objetivos: Evaluar la estabilidad física de bases emulsionadas y geles hidrofílicos que contienen quitosana o acetato de quitosana como agentes estabilizantes. Métodos: Se evaluó la estabilidad de las formulaciones en vida de estante, a temperatura ambiente y en refrigeración, en un período de 60 días, mediante pruebas de estrés térmico y desestabilización por centrifugación. Se evaluaron las características organolépticas, pH, conductividad y comportamiento de flujo. A partir del análisis de los reogramas se determinaron parámetros reológicos (índice de consistencia, viscosidad aparente, valor de fluencia e índice de flujo), así como su comparación estadística. Se evaluaron además las posibles correlaciones entre estos parámetros y la concentración de los biopolímeros. Resultados: Las bases elaboradas con quitosana o su derivado soluble mostraron adecuada estabilidad física durante el tiempo de estudio. Se evidenció el efecto de la temperatura de almacenamiento, así como del tipo y concentración del agente estabilizante empleado. Las combinaciones de emulgentes aportaron menos estabilidad. Se evidenció una correlación lineal entre los parámetros reológicos y la concentración del biopolímero. Conclusiones: La quitosana y el acetato de quitosana pueden emplearse como agentes emulgentes en bases semisólidas y geles hidrofílicos, debido a la estabilización electrostática y a la viscosidad que aportan al sistema en relación con su concentración.