Related Experiment Video
Updated: Jul 19, 2026
08:18
Self-Nanoemulsification of Healthy Oils to Enhance the Solubility of Lipophilic Drugs
Published on: July 27, 2022
Phospholipid-based microemulsions suitable for use in foods.
Nilesh Patel1, Ulrike Schmid, M Jayne Lawrence
1Pharmaceutical Science Research Division, King's College London, Franklin-Wilkins Building, 150 Stamford Street, London SE1 9NH, United Kingdom.
Journal of Agricultural and Food Chemistry
|September 28, 2006
Summary
This study explores food-acceptable nonaqueous microemulsions using lecithin. Oil molecular volume significantly impacts microemulsion region size, with smaller volumes yielding larger clear regions.
Area of Science:
- Food science
- Colloid and surface science
- Materials science
Background:
- Nonaqueous microemulsions are essential in various industries.
- Food-acceptable components are sought for microemulsion formulation.
- Lecithin is a common food-grade emulsifier.
Purpose of the Study:
- To investigate the preparation of nonaqueous microemulsions using food-acceptable components.
- To determine the effect of oil type and concentration on microemulsion phase behavior.
- To explore the influence of co-solvents and co-surfactants on microemulsion formation.
Main Methods:
- Preparation and characterization of microemulsions using lecithin (Epikuron 200) and propylene glycol.
- Systematic variation of oil type (triglycerides, ethyl oleate) and concentration.
- Investigation of the effects of water and ethanol as co-solvents.
- Use of mixed lecithin/Tween 80 systems and lower phosphatidylcholine content lecithin (Epikuron 170).
Main Results:
- Three phase behaviors were observed: two-phase cloudy, liquid crystalline (LC), and clear monophasic microemulsion.
- Microemulsion region size correlated inversely with oil molecular volume; smaller oils like tributyrin yielded larger regions.
- Water reduced the clear region and increased LC phase, while ethanol expanded the clear region.
- Tween 80 had minimal impact, and Epikuron 170 reduced the LC region.
Conclusions:
- One-phase, clear lecithin-based microemulsions can be prepared using food-acceptable ingredients.
- Oil molecular volume is a critical factor in controlling microemulsion phase behavior.
- Co-solvents like ethanol and water significantly influence the phase diagram, offering routes for formulation control.
Related Concept Videos
01:30Micelles
Micelle formation is an intricate process that hinges on the properties of amphiphilic or amphipathic molecules and the conditions of the system in which they are found. Amphiphilic molecules, which have both hydrophilic (water-attracting) and hydrophobic (water-repelling) parts, play a critical role in this process.In aqueous environments, these molecules arrange themselves such that their hydrophilic heads are turned towards the water phase, while their hydrophobic tails are oriented away...
01:38What are Lipids?
Overview
01:31What are Lipids?
Lipids function as structural components of cellular membranes, in addition to acting as energy reservoirs and signaling molecules. They are thus crucial to all living organisms. The three biologically important classes of lipids are triglycerides, phospholipids, and steroids.
Non-Polar and Hydrophobic Characteristics of Lipids
Lipids are a structurally and functionally diverse group of hydrocarbons—compounds consisting of carbon and hydrogen atoms. The carbon-carbon and carbon-hydrogen bonds...
Non-Polar and Hydrophobic Characteristics of Lipids
Lipids are a structurally and functionally diverse group of hydrocarbons—compounds consisting of carbon and hydrogen atoms. The carbon-carbon and carbon-hydrogen bonds...
01:26Membrane Fluidity
Membrane fluidity is explained by the fluid mosaic model of the cell membrane, which describes the plasma membrane structure as a mosaic of components—including phospholipids, cholesterol, proteins, and carbohydrates—that gives the membrane a fluid character.
Mosaic nature of the membrane
The mosaic characteristic of the membrane helps the plasma membrane remain fluid. The integral proteins and lipids exist as separate but loosely-attached molecules in the membrane. The membrane is a relatively...
Mosaic nature of the membrane
The mosaic characteristic of the membrane helps the plasma membrane remain fluid. The integral proteins and lipids exist as separate but loosely-attached molecules in the membrane. The membrane is a relatively...
01:23Membrane Fluidity
Cell membranes are composed of phospholipids, proteins, and carbohydrates loosely attached to one another through chemical interactions. Molecules are generally able to move about in the plane of the membrane, giving the membrane its flexible nature called fluidity. Two other features of the membrane contribute to membrane fluidity: the chemical structure of the phospholipids and the presence of cholesterol in the membrane.Fatty acids tails of phospholipids can be either saturated or...
01:32Membrane Lipids
Lipids are an essential component of all biological membranes. The average lipid content in mammalian membranes is 50%, though it can be as low as 20% in the inner mitochondrial membrane or as high as 80% in the myelin sheath present around the nerve cells.
Phosphatidylcholine, phosphatidylethanolamine, phosphatidylserine, and sphingomyelin are the most common phospholipids present in mammalian membranes. At physiological pH, phosphatidylserine is negatively charged, while the other three...
Phosphatidylcholine, phosphatidylethanolamine, phosphatidylserine, and sphingomyelin are the most common phospholipids present in mammalian membranes. At physiological pH, phosphatidylserine is negatively charged, while the other three...