Moisturizing emulsion systems based on the novel long-chain alkyl polyglucoside emulsifier

Mesomorphic behavior of the novel long-chain alkyl polyglucoside emulsifier comprising arachidyl alcohol (C20), behenyl alcohol (C22), and arachidyl glucoside was investigated in order to determine the prevalent stabilization mechanism and moisturizing capacity of emulsion systems based on it. For t...

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Bibliographic Details
Published in:Journal of thermal analysis and calorimetry 2013-03, Vol.111 (3), p.2045-2057
Main Authors: Lukic, Milica, Pantelic, Ivana, Daniels, Rolf, Muller-Goymann, Christel, Savic, Miroslav, Savic, Snezana
Format: Article
Language:English
Subjects:
Alcohols
Alkyl polyglucosides
Calorimetry
Construction
Emulsifiers
Emulsions
Hydration
Thermogravimetric analysis
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Summary:Mesomorphic behavior of the novel long-chain alkyl polyglucoside emulsifier comprising arachidyl alcohol (C20), behenyl alcohol (C22), and arachidyl glucoside was investigated in order to determine the prevalent stabilization mechanism and moisturizing capacity of emulsion systems based on it. For this to be accomplished thermoanalytical methods (differential scanning calorimetry and thermogravimetric analysis) coupled with microscopy, rheological, X-ray diffraction methods and a short-term in vivo study of skin hydration level were performed. Obtained results have proved that C20/C22 alkyl polyglucoside mixed emulsifier is able to provide the synergism between the two main types of lamellar phases, the liquid-crystalline (L?), and the gel crystalline (L?) one, building the emulsion systems of different stability and performance. Formation of lamellar structures influenced for more than one half of water within the system to be entrapped. Conducted investigation of hydration potential in real-time conditions provided valuable information on the investigated emulsion vehiclesa moisturizing potential as well as their contribution to the skin barrier improvement. Therefore, it could be expected that emulsions based on this alkyl polyglucoside emulsifier could influence the delivery of active ingredients of both the lipophilic and hydrophilic type. The employment of thermoanalytical methods in our work suggests the possibility for thermal methods to be used more frequently in the characterization of both the novel raw materials and the belonging emulsion systems.
ISSN:1388-6150
1572-8943
DOI:10.1007/s10973-012-2263-0