Characterization of emulgels formulated with phycocyanin and diutan gum as a novel approach for biocompatible delivery systems.

Phycocyanin (PC), a protein derived from algae, is non-toxic and biocompatible. Due to its environmental and sustainable properties, it has been studied as an alternative stabilizer for food emulsions. In this sense, the main objective of this work is to evaluate the effectiveness of PC and its use in combination with diutan gum (DG), a biological macromolecule, to prepare emulgels formulated with avocado oil.

Formulation and Characterization of Sustainable Algal-Derived Nanoemulgels: A Green Approach to Minimize the Dependency on Synthetic Surfactants.

Phycocyanin (PC), a natural protein that is very interesting from the medical point of view due to its potent antioxidant and anti-inflammatory properties, is obtained from algae. This compound is gaining positions for applications in the food industry. The main objective of this work was to obtain nanoemulgels formulated with PC and k-carrageenan (a polymer that is obtained from algae as well).

Development of Avocado and Lemon Oil Emulgels Based on Natural Products: Phycocyanin and Pectin.

Phycocyanin (PC), a natural product obtained from algae, is attracting attention due to its health benefits, such as its antioxidant and anti-inflammatory properties. This work studies the use of PC as the main stabilizer in avocado and lemon oil emulgels, a format for drug delivery. The influence of PC concentration on droplet size distribution, rheological properties, and physical stability is studied using a laser diffraction technique, rheological measurements, and multiple light scattering.

Influence of Type and Concentration of Biopolymer on β-Carotene Encapsulation Efficiency in Nanoemulsions Based on Linseed Oil.

Many lipophilic active substances, such as β-carotene, are sensitive to chemical oxidation. A strategy to protect these ingredients is encapsulation using nanoemulsions. This work analyzes the relationship between the physical stability and encapsulation efficiency of nanoemulsions based on linseed oil.

Relation between Droplet Size Distributions and Physical Stability for Zein Microfluidized Emulsions.

Zein, a subproduct of the food industry and a protein, possesses limited applications due to its high hydrophobic character. The objective of this research was to investigate the influence of homogenization pressure and cycles on the volumetric mean diameter (D), span values, and Turbiscan Stability Index (TSI) using the response surface methodology for microfluidized emulsions containing zein as a unique stabilizer. Results showed that homogenization pressure seems to be the most influential parameter to obtain enhanced physical stability and droplet size distributions, with the optimum being 20,000 psi.