OBJECTIVE To investigate cross-linked hydrogels prepared via inverse emulsion polymerization to entrap poorly aqueous soluble drugs. Polyethylene glycol cross-linked acrylic polymers were synthesized and the loading and release of curcumin, a model hydrophobic drug, was investigated. METHODS Physicochemical characteristics of hydrogels were studied with (13)C nuclear magnetic resonance, Fouri...

14 Regulatory, safety, and environmental issues have prompted the development of aqueous 15 enzymatic extraction (AEE) for extracting components from oil-bearing materials. The 16 emulsion resulting from AEE requires de-emulsification to separate the oil; when enzymes 17 are used for this purpose, the method is known as aqueous enzymatic emulsion de18 emulsification (AEED). In general, enzyme a...

Large portions of rice bran protein cannot be solubilized by mild solvents, but endoprotease use increases protein recovery. Bran was treated with 2 commercial proteases to achieve 8% to 9% peptide bond hydrolysis. The exoplus endprotease was preferred to just using endopeptidases as it allowed the production of protein hydrolysates with enhanced functional properties. Solubility and emulsifica...

biosurfactants are surface-active compounds produced by microorganisms. in this study, we collected 60 inguinal area and ear canal samples from cows, sheep, and goats (each, 10 animals) and screened for biosurfactant-producing bacteria. we also determined the genera of culturing strains. fifty six hemolytic bacterial strains (27, 22 and 7, from cows, sheep and goats, respectively) were isolated...

The percentage removal of phenol from aqueous solution by emulsion liquid membrane and emulsion leakage was investigated experimentally for various parameters such as membrane:internal phase ratio, membrane:external phase ratio, emulsification speed, emulsification time, carrier concentration, surfactant concentration and internal agent concentration. These parameters strongly influence the per...

CHARACTERIZATION OF LACTOSE MONOLAURATE FOR ITS ANTIMICROBIAL AND EMULSIFICATION PROPERTIES AND ITS EFFECT ON CRYSTALLIZATION BEHAVIOR OF ANHYDROUS MILK FAT