Tuyển tập báo cáo các nghiên cứu khoa học quốc tế ngành y học dành cho các bạn tham khảo đề tài: Formation and stability of oil-in-water nanoemulsions containing rice bran oil: in vitro and in vivo assessments | Bernardi et al. Journal of Nanobiotechnology 2011 9 44 http content 9 1 44 JOURNAL OF NANOBIOTECHNOLOGY RESEARCH Open Access Formation and stability of oil-in-water nanoemulsions containing rice bran oil in vitro and in vivo assessments 1 1 1 1 f . z- 4M- 1 Daniela S Bernardi Tatiana A Pereira Naira R Maciel Josiane Bortoloto Gisely S Viera Gustavo C Oliveira and Pedro A Rocha-Filho1 Abstract Background Nanoemulsions have practical application in a multitude of commercial areas such as the chemical pharmaceutical and cosmetic industries. Cosmetic industries use rice bran oil in sunscreen formulations anti ageing products and in treatments for skin diseases. The aim of this study was to create rice bran oil nanoemulsions using low energy emulsification methods and to evaluate their physical stability irritation potential and moisturising activity on volunteers with normal and diseased skin types. Results The nanoemulsion developed by this phase diagram method was composed of 10 rice bran oil 10 surfactants sorbitan oleate PEG-30 castor oil antioxidant and preservatives formulated in distilled water. The nanoemulsion was stable over the time course of this study. n vitro assays showed that this formulation has a low irritation potential and when applied to human skin during in vivo studies the nanoemulsion improved the skin s moisture and maintained normal skin pH values. Conclusion The results of irritation potential studies and in vivo assessments indicate that this nanoemulsion has potential to be a useful tool to treat skin diseases such as atopic dermatitis and psoriasis. Background Nanoemulsions are obtained when the size of an emulsion globule reaches approximately 20-500 nm. The small droplet size can resist the physical destabilisation caused by gravitational separation flocculation and or coalescence. It also avoids the creaming process because the droplet s Brownian motion is enough to overcome the gravitational .
