These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


Pubmed for Handhelds

PUBMED FOR HANDHELDS

Search MEDLINE/PubMed

  • Title: Impact on stabilization of ionic gum emulsions by natural and thermally modified Chironji gum.
    Author: Samajdar S, Kumar KJ.
    Journal: Int J Biol Macromol; 2020 Aug 01; 156():233-238. PubMed ID: 32277983.
    Abstract:
    Ionic gums like acacia and tragacanth are known for their emulsifying properties but lower viscosity limits its use. This study explores the effects of natural chironji gum and its thermally modified form on the emulsifying properties of acacia and tragacanth. Formulations of chironji gum (CG) O/W emulsion FA1-FA4 were prepared with acacia and FT1-FT4 with tragacanth respectively. Heat treated gums(CGTs) were obtained by heating CG at 110 °C for time intervals 24 h, 48 h and 96 h. Similarly formulations FHA1-FHA12 and FHT1-FHT12 were prepared with acacia and tragacanth replacing CG with heat treated gums. Heat treated gum formulations showed better stabilizing properties than natural CG emulsions. The FA1-FA4 and FT1-FT4 formulations had droplet size in the range of 9.77-26.55 μm and zeta potential ranging from -14.8 mV to -23.2 mV. In contrast, the droplet size and zeta potential of FHA1-FHA12 and FHT1-FHT12 were in range of 1.42-17.5 μm and -17.2 mV to -40.6 mV respectively signifying improved stabilizing capacity of CGT gums. The droplet size and zeta potential of these formulations remained stable even after 7 days of storage at room temperature with no visible phase separation of the formulation observed for more than a month.
    [Abstract] [Full Text] [Related] [New Search]