Study on Preparation and Formation Mechanism of n-Alkanol/Water Emulsion Using α-Cyclodextrin

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Surfactants are usually used for the preparation of emulsions; however, some have an adverse effect on the human body such as skin irritation, hemolysis, and protein denaturation, etc. In this study, we examined the preparation and formation mechanism of n-alkanol/water emulsions using α-cyclodextrin (α-CD) as an emulsifier. Emulsions were prepared by mixing oil and water phases for 4min at 2500 rpm using a vortex mixer. The mechanism of emulsification was investigated with some physico-chemical techniques. From phase diagrams of n-alkanol/α-CD/water systems, the emulsion phase extended as the chain length of n-alkanols and the amount of α-CD added increased. Furthermore, the emulsion was not formed in the region where the n-alkanol/α-CD complex didn't precipitate; however, the emulsion was formed in the region where the complex precipitated. In addition, it was clear that the emulsions have a yield stress value and correspond to the Maxwell model from rheological measurement. Our experiments clearly showed that the stable emulsions are formed because the precipitated complexes form a dense film at the oil-water interface and prevent aggregation among dispersed phases. Furthermore, it is suggested that the creation of a three-dimensional network structure formed by precipitated complexes in the continuous phase contributes to the stabilization of the emulsion. Thus, we concluded that the n-alkanol/water emulsions using α-cyclodextrin were a kind of the Pickering emulsion.
社団法人日本薬学会の論文
2007-11-01

Study on Preparation and Formation Mechanism of n-Alkanol/Water Emulsion Using α-Cyclodextrin

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