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Development of Avocado and Lemon Oil Emulgels Based on Natural Products: Phycocyanin and Pectin

Phycocyanin (PC), a natural product obtained from algae, is attracting attention due to its health benefits, such as its antioxidant and anti-inflammatory properties. This work studies the use of PC as the main stabilizer in avocado and lemon oil emulgels, a format for drug delivery. The influence o...

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Autores principales: Tello, Patricia, Calero, Nuria, Santos, Jenifer, Trujillo-Cayado, Luis A.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10458885/
https://www.ncbi.nlm.nih.gov/pubmed/37631281
http://dx.doi.org/10.3390/pharmaceutics15082067
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author Tello, Patricia
Calero, Nuria
Santos, Jenifer
Trujillo-Cayado, Luis A.
author_facet Tello, Patricia
Calero, Nuria
Santos, Jenifer
Trujillo-Cayado, Luis A.
author_sort Tello, Patricia
collection PubMed
description Phycocyanin (PC), a natural product obtained from algae, is attracting attention due to its health benefits, such as its antioxidant and anti-inflammatory properties. This work studies the use of PC as the main stabilizer in avocado and lemon oil emulgels, a format for drug delivery. The influence of PC concentration on droplet size distribution, rheological properties, and physical stability is studied using a laser diffraction technique, rheological measurements, and multiple light scattering. The 5 wt.% PC emulsions show the lowest droplet size and, consequently, the best stability against creaming and droplet growth. Emulsions formulated with PC as the only stabilizer show a slight pseudoplastic character with an apparent viscosity below 10 mPa·s at 2 Pa. This indicates that these emulsions undergo creaming with aging time. In order to reduce creaming, pectin is incorporated into the 5 wt.% PC emulsion at different concentrations. Interestingly, yield stress and an incipient gel character are observed due to the presence of pectin. This is why the creaming mechanism is reduced. In conclusion, PC forms a layer that protects the interface against coalescence and Ostwald ripening. And, pectin is incorporated to reduce creaming. This research has the potential to make valuable contributions to diverse fields, such as health, medicine, and encapsulation technology.
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spelling pubmed-104588852023-08-27 Development of Avocado and Lemon Oil Emulgels Based on Natural Products: Phycocyanin and Pectin Tello, Patricia Calero, Nuria Santos, Jenifer Trujillo-Cayado, Luis A. Pharmaceutics Article Phycocyanin (PC), a natural product obtained from algae, is attracting attention due to its health benefits, such as its antioxidant and anti-inflammatory properties. This work studies the use of PC as the main stabilizer in avocado and lemon oil emulgels, a format for drug delivery. The influence of PC concentration on droplet size distribution, rheological properties, and physical stability is studied using a laser diffraction technique, rheological measurements, and multiple light scattering. The 5 wt.% PC emulsions show the lowest droplet size and, consequently, the best stability against creaming and droplet growth. Emulsions formulated with PC as the only stabilizer show a slight pseudoplastic character with an apparent viscosity below 10 mPa·s at 2 Pa. This indicates that these emulsions undergo creaming with aging time. In order to reduce creaming, pectin is incorporated into the 5 wt.% PC emulsion at different concentrations. Interestingly, yield stress and an incipient gel character are observed due to the presence of pectin. This is why the creaming mechanism is reduced. In conclusion, PC forms a layer that protects the interface against coalescence and Ostwald ripening. And, pectin is incorporated to reduce creaming. This research has the potential to make valuable contributions to diverse fields, such as health, medicine, and encapsulation technology. MDPI 2023-08-01 /pmc/articles/PMC10458885/ /pubmed/37631281 http://dx.doi.org/10.3390/pharmaceutics15082067 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Tello, Patricia
Calero, Nuria
Santos, Jenifer
Trujillo-Cayado, Luis A.
Development of Avocado and Lemon Oil Emulgels Based on Natural Products: Phycocyanin and Pectin
title Development of Avocado and Lemon Oil Emulgels Based on Natural Products: Phycocyanin and Pectin
title_full Development of Avocado and Lemon Oil Emulgels Based on Natural Products: Phycocyanin and Pectin
title_fullStr Development of Avocado and Lemon Oil Emulgels Based on Natural Products: Phycocyanin and Pectin
title_full_unstemmed Development of Avocado and Lemon Oil Emulgels Based on Natural Products: Phycocyanin and Pectin
title_short Development of Avocado and Lemon Oil Emulgels Based on Natural Products: Phycocyanin and Pectin
title_sort development of avocado and lemon oil emulgels based on natural products: phycocyanin and pectin
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10458885/
https://www.ncbi.nlm.nih.gov/pubmed/37631281
http://dx.doi.org/10.3390/pharmaceutics15082067
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