Kuevi Deryl Nii Okantey, Kuntworbe Noble, Ayertey Enoch
Council for Scientific and Industrial Research (CSIR), Water Research Institute, Biomedical and Public Health Research Unit, P.O. Box AH 38, Accra, Ghana.
Department of Pharmaceutics, Kwame Nkrumah University of Science and Technology, Kumasi 00233, Ghana.
Adv Pharmacol Pharm Sci. 2021 Oct 15;2021:7049332. doi: 10.1155/2021/7049332. eCollection 2021.
Dispersed systems such as emulsions are easily destabilised during processing and storage since they are thermodynamically unstable systems. It is for this reason emulsifiers/stabilisers are frequently employed in pharmaceutical emulsion formulations to increase their short- and long-term kinetic stability. This current study seeks to investigate the potential emulsifying property of gums obtained from (family: Meliaceae) trees. Gums were collected, authenticated, oven-dried, milled, filtered, and purified using 96% ethanol. The microbial quality of the gum was assessed following the BP (2013) specifications. The purified gum was free from some selected pathogenic microorganisms, rendering the gum safe for consumption. The emulsifying property was investigated by formulating emulsions using castor oil and employing the dry gum method. The ratios of oil-to-water-to-gum for the formulation of a stable emulsion were determined. The stability of the emulsion was evaluated, and an effort was made to improve the stability by incorporating Tween 80, hydroxypropyl methylcellulose, and xanthan gum. From the results, it can be inferred that Tween 80 (0.5%) was able to stabilise the emulsion. Addition of xanthan gum worsened the creaming. The effects of pH (4.0, 5.5, 7.2, 9.0, and 11.0) and electrolytes (0.1 M of NaCl, KCl, and CaCl) on the physical stability of oil-in-water emulsions were studied during 12 weeks of storage. Percentage creaming volume and whether there was phase inversion were the criteria used as the evaluation parameter. From the percentage creaming volume data, emulsions formulated with both gums showed the lowest creaming volumes at pH of 7.2, followed by the acidic regions (pH 4.0, 5.5), with the basic regions (pH 9.0, 11.0) recording the highest creaming volumes. The effects of the various electrolytes at a constant concentration of 0.1 M on the o/w emulsions were found in this order NaCl < KCl < CaCl. This study proves that gum can successfully be employed as an emulsifying agent in pharmaceutical formulations.
诸如乳剂之类的分散体系在加工和储存过程中很容易失稳，因为它们是热力学不稳定体系。正是由于这个原因，乳化剂/稳定剂经常被用于药物乳剂配方中，以提高其短期和长期的动力学稳定性。本研究旨在探究从楝科树木中提取的树胶的潜在乳化性能。收集树胶，进行鉴定，经烘箱干燥、研磨、过滤，并用96%乙醇纯化。按照英国药典（2013年版）的规范评估树胶的微生物质量。纯化后的树胶不含某些选定的致病微生物，食用安全。通过使用蓖麻油制备乳剂并采用干胶法来研究乳化性能。确定了制备稳定乳剂时油、水和树胶的比例。评估了乳剂的稳定性，并尝试通过加入吐温80、羟丙基甲基纤维素和黄原胶来提高稳定性。从结果可以推断，吐温80（0.5%）能够使乳剂稳定。加入黄原胶会使乳析加剧。在储存12周期间，研究了pH值（4.0、5.5、7.2、9.0和11.0）和电解质（0.1M的氯化钠、氯化钾和氯化钙）对水包油型乳剂物理稳定性的影响。乳析体积百分比以及是否发生相转变是用作评估参数的标准。从乳析体积百分比数据来看，用两种树胶配制的乳剂在pH值为7.2时乳析体积最低，其次是酸性区域（pH值4.0、5.5），碱性区域（pH值9.0、11.0）的乳析体积最高。发现各种浓度为0.1M的电解质对水包油型乳剂的影响顺序为氯化钠＜氯化钾＜氯化钙。本研究证明，树胶可以成功地用作药物制剂中的乳化剂。
