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  Journal of Excipients and Food Chemicals
  [SJR: 0.395]   [H-I: 6]   [2 followers]  Follow
  This is an Open Access Journal Open Access journal
   ISSN (Print) 21502668
   Published by International Pharmaceutical Excipients Council Homepage  [1 journal]
  • Physicochemistry and Percolation behavior of Microemulsions as a Function
           of Chain Length of Cosurfactant and Surfactant

    • Authors: Purva Thatai, Jatin Sood, Ashok K Tiwary, Bharti Sapra
      Abstract: The study involved investigations on phase behavior and physicochemical characterization of microemulsions (MEs) stabilized by mixture containing polysorbates (C12-C18) as surfactants and n-alkanols (C2-C6) as cosurfactant. Distribution coefficient and Gibbs free energy were also determined for systems containing Tween 20 as surfactant. ME having Tween 20 as surfactant and ethanol as cosurfactant was found to exhibit maximium ME region as well as water solubilization capacity (WSC). Values of both these parameters were found to decrease as chain length of surfactant increased in all cases of alkanols with exception of Tween 80. This could be attributed to unsaturated structure of Tween 80 which presumably caused folding of chain and lesser oil penetration. Furthermore, the transition of w/o MEs to o/w MEs via bicontinuous structure along the dilution line was confirmed by conductivity, viscosity and droplet size analysis.
      PubDate: 2015-06-30
      Issue No: Vol. 6 (2015)
  • Converting hydrophobic food ingredients possessing antitumor activity into
           amphiphilic excipient solubilizers

    • Authors: Shireesh Apte
      Abstract: None
      PubDate: 2015-06-27
      Issue No: Vol. 6 (2015)
  • Quality by design of curcumin-loaded calcium alginate emulsion beads as an
           oral controlled release delivery system

    • Authors: Mayyas Al-Remawi
      Abstract: The aim of the study was to prepare a curcumin floating bead system to act as an oral controlled release delivery system. The methodology includes the use of calcium alginate emulsion beads which contains two important ingredients oleic acid and Tween® 80. The ingredient effect was assessed in terms of curcumin release and gel stability. The formulations with higher concentrations of oleic acid were found to be more stable and selected for further analysis. The drug release mechanism was also evaluated in simulated gastric fluid. Response surface methodology was used to determine the optimum conditions for preparation in terms of floating time and curcumin release. Two factors were assessed i.e. the crosslinking time and Tween 80 concentration. It was found that both factors were affecting the floating time and drug release. The optimum conditions for the preparation of curcumin beads were determined and tested. The observed and predicted responses of the optimum curcumin bead formulation were almost the same
      PubDate: 2015-06-27
      Issue No: Vol. 6 (2015)
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