The DOI matches its Crossref record; 26 of the 28 references it cites were found in a registry or an index.
Whey Protein/Polysaccharide-Stabilized Emulsions: Effect of Polymer Type and pH on Release and Topical Delivery of Salicylic Acid
Open accessAbstract
Emulsions are widely used as topical formulations in the pharmaceutical and cosmetic industries. They are thermodynamically unstable and require emulsifiers for stabilization. Studies have indicated that emulsifiers could affect topical delivery of actives, and this study was therefore designed to investigate the effects of different polymers, applied as emulsifiers, as well as the effects of pH on the release and topical delivery of the active. O/w emulsions were prepared by the layer-by-layer technique, with whey protein forming the first layer around the oil droplets, while either chitosan or carrageenan was subsequently adsorbed to the protein at the interface. Additionally, the emulsions were prepared at three different pH values to introduce different charges to the polymers. The active ingredient, salicylic acid, was incorporated into the oil phase of the emulsions. Physical characterization of the resulting formulations, i.e., droplet size, zeta potential, stability, and turbidity in the water phase, was performed. Release studies were conducted, after which skin absorption studies were performed on the five most stable emulsions, by using Franz type diffusion cells and utilizing human, abdominal skin membranes. It was found that an increase in emulsion droplet charge could negatively affect the release of salicylic acid from these formulations. Contrary, positively charged emulsion droplets were found to enhance dermal and transdermal delivery of salicylic acid from emulsions. It was hypothesized that electrostatic complex formation between the emulsifier and salicylic acid could affect its release, whereas electrostatic interaction between the emulsion droplets and skin could influence dermal/transdermal delivery of the active.
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“Lecithin (phosphatidylcholine) [36], sodium deoxycholate (bile salt) [37], polyoxyethlene sorbitan monolaurate (Tween 20, 40, 60, 80) [38] and sorbitan monolaurate (Span 20, 40, 60, 80) [39] are commonly employed in the preparation of NEs. Other surfactants proposed are poloxamers [40], sodium dodecyl sulfate [41], amphiphilic proteins like casein [42], polysaccharides (starch derivatives, gums) [”
From Nanoemulsions for “Nose-to-Brain” Drug Delivery (2019) · cites this paper as [43]
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Singh, Y., Meher, J. G., Raval, K., Khan, F. A., Chaurasia, M., Jain, N. K., & Chourasia, M. K. (2017) · Journal of Controlled Release · doi:10.1016/j.jconrel.2017.03.008 · Cited by 1,358
Recent insights into Nanoemulsions: Their preparation, properties and applications
Mushtaq, A., Wani, S. M., Malik, A. R., Gull, A., Ramniwas, S., Nayik, G. A., Erċışlı, S., Marc, R. A., Ullah, R., & Bari, A. (2023) · Food Chemistry X · doi:10.1016/j.fochx.2023.100684 · Cited by 293
Nanoemulsions for “Nose-to-Brain” Drug Delivery
Bonferoni, M. C., Rossi, S., Sandri, G., Ferrari, F., Gavini, E., Rassu, G., & Giunchedi, P. (2019) · Pharmaceutics · doi:10.3390/pharmaceutics11020084 · Cited by 269
Dye‐Loaded Nanoemulsions: Biomimetic Fluorescent Nanocarriers for Bioimaging and Nanomedicine
Klymchenko, A. S., Liu, F., Collot, M., & Anton, N. (2020) · Advanced Healthcare Materials · doi:10.1002/adhm.202001289 · Cited by 103
Chitosan reduces vitamin D bioaccessibility in food emulsions by binding to mixed micelles
Tan, Y., Li, R., Liu, C., Mundo, J. L. M., Zhou, H., Liu, J., & McClements, D. J. (2019) · Food & Function · doi:10.1039/c9fo02164g · Cited by 72
Metadata
- Authors
- Combrinck, J., Otto, A., & du Plessis, J.
- Affiliations
- North-West University (ZA)
- Corresponding author
- Otto, Anja
- Venue
- AAPS PharmSciTech
- Published
- 2014-02-19
- Volume
- 15
- Issue
- 3
- Pages
- 588-600
- ISSN
- 1530-9932 (ISSN-L)
- PMC
- PMC4037488
- OpenAlex
- W1991770178
- Cited by
- 30
- References
- 28
- Citations by year
- 2026: 1 · 2025: 2 · 2024: 4 · 2023: 2 · 2022: 3 · 2021: 4 · 2020: 5 · 2019: 3 · 2017: 2 · 2016: 1 · 2015: 2 · 2014: 1
- FWCI
- 1.13
- Type
- journal article
- Language
- en
- Open access
- green
- www.ncbi.nlm.nih.gov
- Licence
- www.springer.com/tdm (tdm)
- Locations
- AAPS PharmSciTech (publishedVersion)
- PubMed Central (publishedVersion)
- PubMed (publishedVersion)
- Boloka Institutional Repository (North-west University) (submittedVersion)
- Funders
- North-West University
- Topics
- Life Sciences › Pharmacology, Toxicology and Pharmaceutics › Pharmaceutical Science › Advancements in Transdermal Drug Delivery
- Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
- Physical Sciences › Chemistry › Physical and Theoretical Chemistry › Surfactants and Colloidal Systems
- Keywords
- whey protein, chitosan, carrageenan, emulsion stabilization, salicylic acid, topical drug delivery, transdermal drug delivery, pH effect, electrostatic complexation, percutaneous absorption, emulsion stability, zeta potential
- MeSH terms
- Whey Proteins, Administration, Cutaneous, Anti-Inflammatory Agents, Non-Steroidal, Carrageenan, Chemistry, Pharmaceutical, Emulsions, Excipients, Humans, Hydrogen-Ion Concentration, Kinetics, Milk Proteins, Models, Chemical, Particle Size, Skin, Skin Absorption, Solubility, Surface Properties, Technology, Pharmaceutical, Salicylic Acid, Chitosan, Static Electricity
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