Huang, N. and Lim, H. and Kassim, A. and Yarmo, M.A. and Yeong, S. and Khiew, P. and Chiu, W. (2009) One-pot preparation of three-component oil-in-water high internal phase emulsions stabilized by palm-based laureth surfactants and their moisturizing properties. Colloid Journal, 71 (5). pp. 660-667. ISSN 1061933X, DOI https://doi.org/10.1134/S1061933X09050111.
Full text not available from this repository.Abstract
In the present study, olive and olein oils had been used for the preparation of three-component high internal phase emulsions with oil volume fraction of more than 0.77 stabilized by palm-based laureth surfactants for the first time, respectively. These emulsions were easily prepared by one-pot homogenization. The critical micelle concentration and Gibbs energy of the as-synthesized surfactants were determined and discussed. Likewise, the morphology, structural properties, stability and hydration efficacy of the as-prepared emulsions were investigated. Droplet size distribution observed from the optical micrographs was in agreement with the light scattering results which suggested that droplet size increased with increasing ethylene oxide chain length. The rheological measurements of the emulsions at room (25°C) and elevated (40°C) temperatures were interpreted to give clear and direct explanation on the structure and stability of the emulsions. The hydration efficacy of the emulsions was examined in vivo using a corneometer. Both the emulsions containing olive and olein oils, respectively exhibited high stability as indicated by the rheological measurements and the structural properties did not differ from one another. However, olein oil's hydration efficacy was higher than olive oil's, suggesting that olein oil could well be a potential moisturizing lipid which might interest the dermatologists. © 2009 Pleiades Publishing, Ltd.
| Item Type: | Article |
|---|---|
| Funders: | UNSPECIFIED |
| Uncontrolled Keywords: | Corneometer Droplet size distributions Droplet sizes Ethylene oxides Gibbs energy High internal phase emulsions High stability In-vivo Oil-in-water Olive oil One pot Optical micrographs Rheological measurements Three-component Critical micelle concentration Drop formation Ethylene Hydration Micelles Vegetable oils Rheology |
| Subjects: | Q Science > Q Science (General) Q Science > QC Physics |
| Divisions: | Faculty of Science > Department of Physics |
| Depositing User: | miss munirah saadom |
| Date Deposited: | 14 Jan 2013 08:58 |
| Last Modified: | 11 Dec 2014 08:06 |
| URI: | http://eprints.um.edu.my/id/eprint/5329 |
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