Studies on gum of Moringa oleifera for its emulsifying properties
Background: Emulsion has been a form of presenting water insoluble substances for a long period of time. Now a day, it has been a way of presenting various intravenous additives and diagnostic agents in X-ray examinations. Various substances can be used as emulsifying agent, which can be operational...
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| Format: | Article |
| Language: | English |
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Wolters Kluwer Medknow Publications
2014-01-01
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| Series: | Journal of Pharmacy and Bioallied Sciences |
| Subjects: | |
| Online Access: | http://www.jpbsonline.org/article.asp?issn=0975-7406;year=2014;volume=6;issue=2;spage=92;epage=96;aulast=Panda |
| _version_ | 1828495313239801856 |
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| author | Dibya Sundar Panda |
| author_facet | Dibya Sundar Panda |
| author_sort | Dibya Sundar Panda |
| collection | DOAJ |
| description | Background: Emulsion has been a form of presenting water insoluble substances for a long period of time. Now a day, it has been a way of presenting various intravenous additives and diagnostic agents in X-ray examinations. Various substances can be used as emulsifying agent, which can be operationally defined as a stabilizer of the droplets formed of the internal phase. Materials and Methods: Gum from Moringa oleifera was evaluated for its emulsifying properties. Castor oil emulsions 30 percent (o/w), containing 2 to 4% Moringa oleifera gum was prepared. Emulsions containing equivalent concentration of acacia were also prepared for comparison. All the emulsions prepared were stored at room temperature and studied for stability at various time intervals for 8 weeks. The prepared emulsions were evaluated for creaming rate, globule size and rate of coalescence. 23 factorial design was chosen to investigate the effects of centrifugation, pH, temperature changes and electrolytes on the creaming rate and globule size. Results: The results of the investigations show that the gum of Moringa oleifera possesses better emulsifying properties as compared to gum acacia. Conclusion: Gum of Moringa oleifera could be used in pharmaceutical and non-pharmaceutical preparation. |
| first_indexed | 2024-12-11T12:10:44Z |
| format | Article |
| id | doaj.art-59ba8aaaadbf4410a406455c9e386cb5 |
| institution | Directory Open Access Journal |
| issn | 0975-7406 0976-4879 |
| language | English |
| last_indexed | 2024-12-11T12:10:44Z |
| publishDate | 2014-01-01 |
| publisher | Wolters Kluwer Medknow Publications |
| record_format | Article |
| series | Journal of Pharmacy and Bioallied Sciences |
| spelling | doaj.art-59ba8aaaadbf4410a406455c9e386cb52022-12-22T01:07:48ZengWolters Kluwer Medknow PublicationsJournal of Pharmacy and Bioallied Sciences0975-74060976-48792014-01-0162929610.4103/0975-7406.129173Studies on gum of Moringa oleifera for its emulsifying propertiesDibya Sundar PandaBackground: Emulsion has been a form of presenting water insoluble substances for a long period of time. Now a day, it has been a way of presenting various intravenous additives and diagnostic agents in X-ray examinations. Various substances can be used as emulsifying agent, which can be operationally defined as a stabilizer of the droplets formed of the internal phase. Materials and Methods: Gum from Moringa oleifera was evaluated for its emulsifying properties. Castor oil emulsions 30 percent (o/w), containing 2 to 4% Moringa oleifera gum was prepared. Emulsions containing equivalent concentration of acacia were also prepared for comparison. All the emulsions prepared were stored at room temperature and studied for stability at various time intervals for 8 weeks. The prepared emulsions were evaluated for creaming rate, globule size and rate of coalescence. 23 factorial design was chosen to investigate the effects of centrifugation, pH, temperature changes and electrolytes on the creaming rate and globule size. Results: The results of the investigations show that the gum of Moringa oleifera possesses better emulsifying properties as compared to gum acacia. Conclusion: Gum of Moringa oleifera could be used in pharmaceutical and non-pharmaceutical preparation.http://www.jpbsonline.org/article.asp?issn=0975-7406;year=2014;volume=6;issue=2;spage=92;epage=96;aulast=PandaCreamingemulsionglobule sizeMoringa oleifera |
| spellingShingle | Dibya Sundar Panda Studies on gum of Moringa oleifera for its emulsifying properties Journal of Pharmacy and Bioallied Sciences Creaming emulsion globule size Moringa oleifera |
| title | Studies on gum of Moringa oleifera for its emulsifying properties |
| title_full | Studies on gum of Moringa oleifera for its emulsifying properties |
| title_fullStr | Studies on gum of Moringa oleifera for its emulsifying properties |
| title_full_unstemmed | Studies on gum of Moringa oleifera for its emulsifying properties |
| title_short | Studies on gum of Moringa oleifera for its emulsifying properties |
| title_sort | studies on gum of moringa oleifera for its emulsifying properties |
| topic | Creaming emulsion globule size Moringa oleifera |
| url | http://www.jpbsonline.org/article.asp?issn=0975-7406;year=2014;volume=6;issue=2;spage=92;epage=96;aulast=Panda |
| work_keys_str_mv | AT dibyasundarpanda studiesongumofmoringaoleiferaforitsemulsifyingproperties |