| Autor: |
Diana Marcela Aragón, Jorge Ariel Martínez-Ramírez, Maritza Rojas-Cardozo, Jenny Alexandra Hernández |
| Jazyk: |
angličtina |
| Rok vydání: |
2018 |
| Předmět: |
|
| Zdroj: |
Journal of Excipients and Food Chemicals, Vol 9, Iss 1 (2018) |
| Druh dokumentu: |
article |
| ISSN: |
2150-2668 |
| Popis: |
Passiflora tripartite var. mollissima fruits are used as food, especially for juices and desserts, discarding the seeds. Seeds are a source of vegetable oil that is used by the cosmetics, pharmaceutical and food industries. Nanoemulsions are kinetically stable liquid-in-liquid dispersions with droplets in the range of 50-500nm. The aim of this work was to evaluate the viability of the seed oil of P. tripartite var. mollisima as oil phase in oil in water (o/w) nanoemulsion. P. tripartite var. mollissima seed oil was obtained by solvent extraction and characterized chemically and physicochemically. For nanoemulsion formation, the required hydrophilic-lipophilic balance was determined, and stable nanoemulsions were obtained using a pseudo-ternary phase diagram. Based on the results, it was concluded that seed oil of P. tripartite var. mollissima is a potential excipient for the development of o/w nanoemulsions. |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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