Desenvolvimento de micropartículas a partir de emulsões Janus
Data
2020
Autores
Guimarães, Carina Moreira 
Orientadores
Bonsanto, Fabiana Perrechil
Tipo
Trabalho de conclusão de curso
Título da Revista
ISSN da Revista
Título de Volume
Resumo
Emulsão é uma forma farmacêutica bastante usada nas indústrias farmacêutica e
cosmética, e consiste de uma fase dispersa (fase interna ou descontínua), de um meio
dispersante (fase externa ou contínua) e de um terceiro componente conhecido como
emulsificante ou surfactante. As emulsões Janus, especificamente, são emulsões que
apresentam a mistura de dois óleos diferentes, constituindo a fase interna da emulsão óleo/água.
Um dos desafios na formulação de emulsões é garantir a estabilidade do sistema por longo
período de tempo, permitindo a comercialização, segurança e eficácia da mesma. Emulsões
Janus têm se mostrado promissoras em relação à estabilidade à coalescência, porém são muito
instáveis à cremeação. Uma forma de aumentar a estabilidade dessas emulsões é pela adição de
espessantes e/ou gelificação da fase contínua. Nesse trabalho foram estudadas emulsões Janus
sem a adição de alginato e com a presença de 1%, 2% e 3% (m/v) de alginato, compostas por
óleo vegetal (óleo de urucum), óleo de silicone, água e surfactante Tween 80®, homogeneizadas
em velocidade de 7.000 rpm, 14.000 rpm e 21.000 rpm. Foi avaliada a influência da presença
de polímero alginato de sódio na estabilidade destas diferentes formulações e a produção de
micropartículas a partir da gelificação do alginato, com a formação de micropartículas. Os
resultados mostraram que a adição de 3% (m/v) de alginato levou à formação de emulsões
estáveis por até 7 dias de armazenamento em temperatura ambiente. Além disso, a partir da
gelificação do alginato foi possível produzir as micropartículas contendo gotas Janus, que
podem ser interessantes para aplicações farmacêuticas.
Emulsion is a pharmaceutical form widely used in the pharmaceutical and cosmetic industries, and consists of a dispersed phase (internal or discontinuous phase), a dispersing medium (external or continuous phase) and a third component known as emulsifier or surfactant. Janus emulsions, specifically, are emulsions that have a mixture of two different oils, constituting the internal phase of an oil / water emulsion. One of the challenges in the emulsion formulation is to ensure the stability of the system over a long period of time, allowing its commercialization, safety and effectiveness. Janus emulsions are promising systems due to their coalescence stability, but they are very unstable against creaming. One way to increase the stability of these emulsions is by the addition of thickeners and / or the gelation of the continuous phase. In this work, Janus emulsions, without the addition of alginate and with the presence of 1%, 2% and 3% (m/v) alginate, composed by vegetable oil (annatto oil), silicone oil, water and Tween 80® surfactant, were homogenized at a speed of 7,000 rpm, 14,000 rpm and 21,000 rpm. The influence of the presence of sodium alginate on the stability of these different formulations and the production of microparticles from alginate gelation with the formation of microparticles were evaluated. The results showed that the addition of 3% (m/v) alginate led to the formation of stable emulsions for up to 7 days of storage at room temperature. In addition, from alginate gelation it was possible to produce microparticles containing Janus droplet, which may be of interest for pharmaceutical applications.
Emulsion is a pharmaceutical form widely used in the pharmaceutical and cosmetic industries, and consists of a dispersed phase (internal or discontinuous phase), a dispersing medium (external or continuous phase) and a third component known as emulsifier or surfactant. Janus emulsions, specifically, are emulsions that have a mixture of two different oils, constituting the internal phase of an oil / water emulsion. One of the challenges in the emulsion formulation is to ensure the stability of the system over a long period of time, allowing its commercialization, safety and effectiveness. Janus emulsions are promising systems due to their coalescence stability, but they are very unstable against creaming. One way to increase the stability of these emulsions is by the addition of thickeners and / or the gelation of the continuous phase. In this work, Janus emulsions, without the addition of alginate and with the presence of 1%, 2% and 3% (m/v) alginate, composed by vegetable oil (annatto oil), silicone oil, water and Tween 80® surfactant, were homogenized at a speed of 7,000 rpm, 14,000 rpm and 21,000 rpm. The influence of the presence of sodium alginate on the stability of these different formulations and the production of microparticles from alginate gelation with the formation of microparticles were evaluated. The results showed that the addition of 3% (m/v) alginate led to the formation of stable emulsions for up to 7 days of storage at room temperature. In addition, from alginate gelation it was possible to produce microparticles containing Janus droplet, which may be of interest for pharmaceutical applications.