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Preparation and Thermo Stability Evaluation of Fish Liver Oil Emulsion Employing Various Emulsifying Agents
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UPLOADED BY-ADMIN, VIVEK SHRIVASTAVA, UPENDRA GUPTA, LIPI PURWAL, U K JAIN
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| Abstract:
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Emulsions are thermodynamically stable dispersions of immiscible liquids, such as oil and water, stabilized by an interfacial
film of surfactant molecules. Cod liver oil is the natural remedy for the relief of joint pains and stiffness. Cod liver oil
is quite unpleasant in taste because of which it is difficult for the patient to consume it orally. To hide its unpleasant taste and
to increase patient compliance, we propose to formulate cod liver oil emulsion. The solutions of poly vinyl alcohol (PVA;
2%, 5% and 7%) and poly vinyl pyrolidone (PVP; 5%, 10 % and 15%) were prepared in distilled water and were employed
as emulsifying agents. Similarly the combination solutions of both surfactants PVA and PVP were prepared (5% and 10 %).
Effect of temperature (2-8oC, 40oC, 75% RH, 60oC, 75% RH and 80oC, 75% RH) on stability of prepared emulsions was
also evaluated. PVA 2% was effective emulsifying agent for cod liver oil emulsion, while PVA 7% was found to be best
emulsifying agent. The mixture PVA and PVP was not as effective as PVA 7% in stabilizing cod liver oil emulsion. PVA in
concentration range 5 to 7% can be effectively used as emulsifying agent in cod liver oil emulsion preparation.
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| Keyword:
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Emulsion, Stability, Emulsifying agents, Cod liver oil
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