Development of Vegetable Oil Emulsions with Lamellar Liquid-Crystalline Structures

Abstract

Emulsions containing vegetable oils and anisotropic phases have especially attractive properties in pharmaceutical technology. They are use as vehicle for different kind of drugs, especially those of topical application. Apart from that, many vegetable oil have pharmacological activity, increasing the necessity for the development of new delivery systems for them. We developed emulsions with vegetable oils at a fixed surfactant ratio and observed the formation of liquid crystalline phases. Nine vegetable oils: Andiroba, Apricot, Avocado, Brazil Nut, Buriti, Cupuassu, Marigold, Passion Fruit and Pequi and mineral oil were tested. Surfactant system was consisted by Steareth-2 and Ceteareth-5. Emulsions were prepared by the emulsion phase inversion (EPI) method, presenting high stability independent on the HLB value. Results indicate that this method could be employed to attain stable emulsions, even if the required HLB value is not known.

Keywords:

• HLB system
• liquid-crystalline structure
• O/W emulsion
• rheological profile
• vegetable oils

Acknowledgments

Financial support for this study was obtained from Coordenacao de Aperfeicoamento de Pessoal de Nivel Superior–Capes (Ministerio da Educacao e Cultura do Brasil) and Fundação de Amparo à Pesquisa do Estado de Minas Gerais–FAPEMIG.

Notes

N = no considerable alteration; PS = phase separation.