Emulsions
Mostrando 1-12 de 243 artigos, teses e dissertações.
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1. Efficient Encapsulation and Controlled Release of N,N-Diethyl-3-methylbenzamide (DEET) from Oil-in-Water Emulsions Stabilized by Cationic Nanocellulose and Silica Nanoparticles
Oil-in-water emulsions containing N,N-diethyl-3-methylbenzamide (DEET) were developed aiming to extend the sustained release of the active compound, by using two oppositely charged nanomaterials, namely silica nanoparticles (SiNP) and cationic cellulose nanofibrils (CCNF), as stabilizers, and a mixture of food-grade nonionic surfactants to avoid precipitatio
Journal of the Brazilian Chemical Society. Publicado em: 2023
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2. EFFECT OF CYCLOPENTANE HYDRATES ON THE STABILITY OF DODAC AND AOT STRUCTURES
Abstract Hydrates are crystalline structures formed by water and substances with low molar mass molecules. Hydrate formation can occur during oil production when oil, gas and water flow through the same lines in conditions of high pressure and low temperatures. The deposition of hydrate crystals in production lines can severely jeopardize the safety of oper
Braz. J. Chem. Eng.. Publicado em: 13/01/2020
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3. Produção de biossurfactantes: manoproteínas intracelulares e soforolipídios extracelulares por Saccharomyces cerevisiae
RESUMO Os biossurfactantes apresentam inúmeras aplicações ambientais e são produzidos por diversos microrganismos. Os provenientes da levedura Saccharomyces cerevisiae são pouco estudados para fins ambientais, sendo atóxicos. Objetivou-se o estudo da produção de biossurfactantes intra e extracelular por essa levedura, desenvolvida em meio de cultivo
Eng. Sanit. Ambient.. Publicado em: 20/12/2019
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4. Droplet Size Distribution in Water-Crude Oil Emulsions by Low-Field NMR
This paper reports the droplet size distribution (DSD) measurements in 28 W/O (water/oil) crude oil emulsions prepared with two Brazilian oils (medium and heavy) under different shear conditions using both 10 g L-1 NaCl solution and water production by low field nuclear magnetic resonance (NMR, 2.2 MHz). The PFGSTE (pulsed-field gradient-stimulated echo) pul
J. Braz. Chem. Soc.. Publicado em: 12/08/2019
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5. Preparation of beta-carotene nanoemulsion and evaluation of stability at a long storage period
Abstract Carotenoids have a low solubility in water, and therefore their incorporation in foods is impaired. The nanoemulsions are able to protect these compounds and enhance bioavailability. The objective of this study was to develop nanoemulsions with added beta-carotene, evaluating the influence of process variables and the stability at a long storage per
Food Sci. Technol. Publicado em: 15/07/2019
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6. Vegetable moisturizing raw material from “Caatinga” Brazilian biome: safety and efficacy evaluations of O/W cosmetic emulsions containing Kalanchoe brasiliensis extract
The purpose of this study was to evaluate the safety of Kalanchoe brasiliensis extract, followed by the development of an oil in water emulsion containing the K. brasiliensis leaves extract and evaluating its clinical moisturizing efficacy. The formulations containing sodium acrylates/ Beheneth-25 methacrylate Crosspolymer (and) hydrogenated polydecene (and)
Braz. J. Pharm. Sci.. Publicado em: 08/04/2019
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7. Evaluation of surfactant activity and emulsifying of Pea protein isolate (Pisum sativum L.) obtained by the spray dryer
ABSTRACT This study evaluates the biosurfactant activity and emulsification ability of pea proteins isolated (Pisum sativum L.). The results showed that aqueous solutions containing the pea proteins isolated (PPI) reduce the water surface tension to 47mN/m, approximately. The use of spray dryer does not change the surfactant activity of the PPI because surfa
Matéria (Rio J.). Publicado em: 06/12/2018
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8. Stability and in vivo efficiency of natural cosmetic emulsion systems with the addition of vegetable oils
The aim of the paper is to test stability and biophysical properties of hydrophilic and lipophilic emulsions with selected vegetable seed oils: Limnanthes alba, Prunus amygdalus dulcis, Cannabis sativa, Rosa rubiginosa and Hellianthus annuus. Biophysical properties of emulsions are investigated in vivo using non-invasive instrumental methods (corneometry, te
Braz. J. Pharm. Sci.. Publicado em: 29/11/2018
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9. Stability and rheological behavior of coconut oil-in-water emulsions formed by biopolymers
Abstract Proteins are frequently used as emulsifiers and stabilizers. In this work, two proteins with different isoelectric points were used: lactoferrin and ovalbumin. Solutions containing different proteins ratios, with different pH values, were stored for 7 days at 25 °C to analyze the system stability. Systems containing 3% w/v lactoferrin remained sta
Polímeros. Publicado em: 29/11/2018
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10. Correlation between rheological properties and capillary fixation for modelling creams
The Brazilian male beauty market occupies the second place in world consumption of cosmetics. Among the numerous products consumed by such audience is the capillary fixation mask, which is mainly composed by fixatives. These additives act on stabilizing the cosmetic emulsion, protecting the hair against moisture and also increasing the intensity of hair fixa
Braz. J. Pharm. Sci.. Publicado em: 29/11/2018
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11. Investigation of Distribution of Antioxidant Compounds from Natural Sources and Study of Lipid Protection in Oil-in-Water Emulsions
The investigation of the distribution of antioxidant compounds between emulsions phases, employing natural sources of these compounds directly in the emulsions, is rarely addressed. The use of ultra performance liquid chromatography coupled to a mass spectrometer (UPLC-MS), combined with accelerated oxidation tests and oxygen radical absorbance capacity meth
J. Braz. Chem. Soc.. Publicado em: 2018-08
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12. Production and characterization of nanocapsules encapsulated linalool by ionic gelation method using chitosan as wall material
Abstract Linalool has been extensively applied in various fields, such as flavoring agent, perfumes, cosmetics and medical science. However, linalool is unstable, volatile and readily oxidizable. A sensitive substance can be encapsulated in a capsule, so encapsulation technology can solve these problems. In this paper, linalool-loaded nanocapsules (Lin-nanoc
Food Sci. Technol. Publicado em: 25/05/2017