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Evaluation of Emulsifying Ability of Phospholipids by Langmuir Monolayers and Stability of High Oil Ratio O/W Emulsions

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Abstract

High oil ratio fat emulsion injections are prone to poor emulsification, rapid creaming, and other quality problems; therefore, the selection of emulsifiers with high emulsifying ability is crucial for the production of fat emulsions. The existing methods used to evaluate the emulsifying ability of emulsifier are to evaluate the emulsifying ability from the emulsifier itself. In the study, Langmuir monolayer selected the most miscible phospholipid with oil phase from the alternative three phospholipids by studying the molecular interaction between oil phase and phospholipid at the air/water interface. The miscibility and thermodynamic stability analyses of the different oil phase/phospholipid mixed monolayers were performed, and the data from \({\Delta A}_{exc}\) and \({\Delta G}_{ex}\) concluded that all three oil phases had the strongest molecular interaction with E80 and the best miscibility. The emulsions were then prepared and analyzed by the results of particle size, ζ-potential, and stability of the emulsions, where the surface free energy in the stability test echoed the results reflected by the \({\Delta G}_{ex}\) values in the thermodynamic stability test. These results indicate that Langmuir monolayers can be used to study the interaction between oil phase and emulsifier, thus providing new ideas for evaluating the emulsifying ability of phospholipids.

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Funding

This work was supported by National Mega-project for Innovative Drugs (No. 2019ZX09721001), National Key R&D Program of China (No. 2020YFE0201700), and Liaoning Revitalization Talents Program (XLYC1908031).

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Authors and Affiliations

  1. Department of Pharmaceutics, School of Pharmacy, Shenyang Pharmaceutical University, 103 Wenhua Road, Shenyang, 110016, Liaoning, People’s Republic of China

    Shanghui Li, Bing Zhang, Minsi Chang, Ruirong Zhang, Bei Liu, Yu Zhang, Haibing He, Jingxin Gou, Yanjiao Wang & Xing Tang

  2. School of Functional Food and Wine, Shenyang Pharmaceutical University, 103 Wenhua Road, Shenyang, 110016, Liaoning, People’s Republic of China

    Tian Yin

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  1. Shanghui Li
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  2. Bing Zhang
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  7. Yu Zhang
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Contributions

Shanghui Li: acquisition, analysis, and interpretation of data for the work; drafting the work.

Bing Zhang: acquisition, analysis, and interpretation of data for the work.

Minsi Chang: acquisition, analysis, and interpretation of data for the work.

Ruirong Zhang: acquisition, analysis, and interpretation of data for the work.

Bei Liu: acquisition, analysis, and interpretation of data for the work.

Tian Yin: design of the work; analysis, interpretation of data for the work.

Yu Zhang: design of the work; analysis, interpretation of data for the work.

Haibing He: design of the work; analysis, interpretation of data for the work.

Jingxin Gou: design of the work; analysis, interpretation of data for the work; drafting the work.

Yanjiao Wang: design of the work; analysis, interpretation of data for the work; drafting the work.

Xing Tang: design of the work; analysis, interpretation of data for the work; drafting the work.

Corresponding authors

Correspondence to Jingxin Gou or Yanjiao Wang.

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Li, S., Zhang, B., Chang, M. et al. Evaluation of Emulsifying Ability of Phospholipids by Langmuir Monolayers and Stability of High Oil Ratio O/W Emulsions. AAPS PharmSciTech 23, 208 (2022). https://doi.org/10.1208/s12249-022-02325-6

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