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Fenugreek
Published in Dilip Ghosh, Prasad Thakurdesai, Fenugreek, 2022
Ujjwala Kandekar, Sunil Ramdasi, Prasad Thakurdesai
The emulsion is a bi-phasic dispersed system containing oil and water phases stabilized by an emulsifying agent. As emulsions are highly unstable systems, emulsifying agents play a vital role in emulsion formulation (Akbari 2018). Many natural gums and mucilage including fenugreek gum (mucilage, galacromenan) were reviewed for their emulsifying, surfactant, and thickening properties (Prajapati, Jani, Moradiya, and Randeria 2013), with fenugreek gum having the highest stabilizing properties (Prajapati, Jani, Moradiya, and Randeria 2013).
Tromethamine
Published in Anton C. de Groot, Monographs in Contact Allergy, 2021
Tromethamine is an organic amine proton acceptor. It is used in the synthesis of surface-active agents and pharmaceuticals, as an emulsifying agent for mineral oil and paraffin wax emulsions, and as a biological buffer. In medicine, it is employed as an alkalizer indicated for the prevention and correction of metabolic acidosis. Tromethamine has been used in cardioplegic solutions, liver transplantation and chemolysis of renal calculi. In cosmetics, tromethamine is used for buffering/pH adjusting and for masking unpleasant odors (1,2).
Chlorpyrifos-Induced Hepatotoxicity and Hematologic Changes in Rat: The Preventive Role of Commiphora mukul
Published in Anne George, Snigdha S. Babu, M. P. Ajithkumar, Sabu Thomas, Holistic Healthcare. Volume 2: Possibilities and Challenges, 2019
Kanika Aggarwal, Devinder Singh
CM can improve thyroid functions and of LPO in mice.11 Extracts of CM were used to manufacture pharmaceutical and cosmetic compositions due to pigmenting and melanocyte agent.12 Antisebum and antioxidant compositions were made using CM gugulipid components.14 Cosmetic compounds for skin lightening and antiwrinkle were made from CM species.13,15 A patent was assigned for a weight control product containing guggul extract.16 CM is used in other products for control of body weight and cholesterol.17-19 CM has antihyperglycemic effect in streptozotocin-induced diabetic rats and antifungal effect.20CM has often been used in the roles of inactive pharmaceutical necessities, to make sustained release tablets of other drugs as a sustaining material.21 It is suitable suspending and emulsifying agent for medicines.22 CM has been deodorized and sometimes decolorized for inclusion in food like margarine.23
Evaluation of detoxified cottonseed protein isolate for application as food supplement
Published in Toxin Reviews, 2022
Manoj Kumar, Jayashree Potkule, Sharmila Patil, Vellaichamy Mageshwaran, Varsha Satankar, Mukesh K. Berwal, Archana Mahapatra, Sujata Saxena, Nandita Ashtaputre, Charlene D’ Souza
Protein is an important emulsifying agent mainly used in food. Emulsifiers are both hydrophilic and hydrophobic in nature which means one portion of it is soluble in non-polar solvents and other is soluble in polar solvents. EAI measures emulsion formation created by food protein and ESI measures formation of stabilized emulsion for a prescribed period of time (Alobo 2003; Tsaliki et al.2004). EAI and ESI majorly differed among CSM, CSPI and SPI samples. EAI and ESI values ranged from 13.8 ± 1.1 m2g to 21.86 m2g and 45 to 302 min respectively, highest being registered by SPI and lowest being registered by CSPI (Table 2). Being amphipathic SPI displayed excellent emulsifying properties as it tends to gather at polar-nonpolar interface compared to CSPI and CSM. Similar results were reported by Ma et al. (2018), while working on cottonseed protein.
Propolis emulgel: a natural remedy for burn and wound
Published in Drug Development and Industrial Pharmacy, 2018
Gehan Fathy Balata, HananAbd El-Moneom Shamardl, Hanan Mohamed Abd Elmoneim, Afnan Abdullah Hakami, Maeen Abdulaziz Almodhwahi
Different emulgel formulations containing propolis extract were prepared based on 22 level factorial design in which two independent variables (i) concentration of emulsifying agent (Tween80/Span 80) (X1) and (ii) concentration of oil (X2), were investigated at two levels. In addition, the cumulative drug release (%) after 6 h was taken as the dependent variable. Two different oils (liquid paraffin and isopropyl palmitate) were studied and eight propolis emulgel formulations were prepared. The concentrations of emulsifying agent studied were 2.5 and 5% W/W and the oil concentrations were 5 and 7.5% W/W as shown in Table 1. The gel base was prepared by dispersing HPMC K4M in heated distilled water (80 °C), and the dispersion was cooled and left overnight. The oil phase of the emulsion was prepared by dissolving Span 80 in oil while the aqueous phase was prepared by dissolving Tween 80 in purified water. Propolis extract (4% W/W) [14] was dissolved in propylene glycol and added to the oil phase together with 1% oleic acid. Both the oily and aqueous phases were separately heated at 70 °C to 80 °C, then the oily phase was added to the aqueous phase with continuous stirring until cooling to room temperature. The emulgel was obtained by mixing both emulsion and gel in 1:1 ratio. The pH of all the formulations was adjusted to 6–6.5 using tri ethanol amine [15].
Microencapsulation of fish oil by casein-pectin complexes and gum arabic microparticles: oxidative stabilisation
Published in Journal of Microencapsulation, 2019
Arianne Cunha dos Santos Vaucher, Patrícia C. M. Dias, Pablo T. Coimbra, Irina dos Santos Miranda Costa, Ricardo Neves Marreto, Gisela Maria Dellamora-Ortiz, Osvaldo De Freitas, Mônica F. S. Ramos
According to Encina et al. (2016), the biopolymers usually employed for fish oil encapsulation can be distributed in two categories: (1) a biopolymer with emulsifying and encapsulating properties in the same structure, such as GA, modified starches and sugar beet pectin; and (2) a biopolymer (protein, gum, or modified polysaccharide) or a natural (lecithin) or synthetic surfactant as emulsifying agent, together with a bulk agent (low molecular weight carbohydrate) or a biopolymer with film properties. In this context, the selection of polymers determines the appropriate process of microencapsulation and is an essential step to increase shelf life of the product by preserving its oxidative stability.