Stability analysis of primary emulsion using a new emulsifying agent gum odina

doi:10.4236/ns.2010.25062

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Vol.2, No.5, 494-505 (2010)

doi: 10.4236/ns.2010.25062

Natu ral Scienc e

Openly accessible at

Stability analysis of primary emulsion using a new

emulsifying agent gum odina

Amalesh Samanta, Durbadal Ojha, Biswajit Mukherjee*

Department of Pharmaceutical Technology, Jadavpur University, Kolkata, India; Corresponding Author: biswajit55@yahoo.com

Received 1 February 2010; revised 10 March 2010; accepted 18 March 2010.

ABSTRACT

Gum odina and various parts of the plant Odina

wodier are traditionally used in Indian folk me-

dicine. Here an effort was made to investigate

the efficacy of gum odina as new pharmaceuti-

cal excipients, in particular, as an emulsifying

agent. Primary emulsion was prepared using

wet gum method taking oil: water: gum (4:2:1)

with gum acacia powder as an emulsifying

agent. This was used as a standard control

formulation. In case of experimental emulsions

the primary emulsion was prepar ed by same wet

gum technique taking oil: water: gum (4:2:0.5)

(gum content was just a half of gum acacia) by

using gum odina powder as an emulsifier. The

gum odina as emulsifying agent provided a sta-

ble emulsion at a very low concentration as

compared to the amount required for other con-

ventional natural emulsifying agents. Stability

studies of the emulsion were made as per the

ICH guideline to study thermal stability, photo-

sensitivity, pH related stability and stability in

presence of oxygen. The emulsion type was

identified by staining techniques (dye test by

using Sudan III) as o/w type preparation without

creaming or c racki ng ev en after long stora ge f or

24 months at 25°C. It was found that the emul-

sion containing gum odina produced more sta-

ble emulsion at a much lower amount as com-

pared to the emulsion stabilized by gum acacia.

Keywords: Emulsifying Agent, Gum Odina,

Odina wodi er

1. INTRODUCTION

Use of various gums as pharmaceutical excipients is

nothing new. As a stabilizer and thickening agent, use of

natural gum has been found in the literature about five

thousand years back [1]. Some natural or induced-exuda-

tion of normally neutral or slightly acidic complex of

polysaccharides or partially acetylated polysaccharide or

heterogeneous polysaccharide are obtained as a mixture

with calcium, potassium and magnesium salts [2-3]. As a

natural defense mechanism to prevent infection or dehy-

dration many trees and shrubs are known to produce an

aqueous thick exudation when the plants bark is injured

[4]. Eventually the solution dries up in contact with

sunlight and air and a hard transparent brown-tint glass

like mass is formed. This solid exudation is commonly

known as natural gum [4-5]. Some of the gums used

frequently now-a-days as pharmaceutical excipients and

/or in food industry are gum acacia, gum tragacanth,

gum Karaya etc. Gum acacia is mainly used in the con-

fectionary industry. Traditionally it is used in candies to

provide the appropriate texture so that they do not ad-

here to the teeth. Gum acacia is used in chewing gum as

a coating agent [6-7] and is also used as emulsifier in

soft drink industries [8]. Pharmaceutically gum acacia is

still used as a suspending agent, emulsifier, adhesive and

tablet binding agent [9-11]. In cosmetic industry it is

used as a stabilizer in lotions and protective creams,

where it increases viscosity, imparts spreading properties

and maintains a protective coating [4].

Gum tragacanth is used in ice creams to provide tex-

ture to the product [12] and acts as a thickener and pro-

vides texture for chewy sweets such as lozenges [13].

Gum tragacanth is widely used in pharmaceutical indus-

try as an effective suspending agent. Gum tragacanth is

used as a stabilizer in dermatological creams and lotions

and it also provides a protective coating [14-15]. Sus-

pending properties are used in jellies and tooth paste

giving spreadibility and a shiny creamy appearance

[16-17].

Gum Karaya is well-studied for stabilizing low pH

emulsion such as sauces [18]. Due to the water binding

capacity of Gum karaya it extends the shelf-life of baked

goods. It is widely used as stabilizer, thickener, texturiser

and emulsifier in foods. Powdered Gum karaya is widely

applied on dental plates as an adhesive [19]. It is used as

a bulk laxative, and also used as an adhesive in leak-

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proof sealing rings for post surgical drainage pouches or

osotomy bags and in skin lotions [20-22].

In recent past we described the use of gum odina

(Figure 1(a)) as an excellent sub stitute of starch paste as

a tablet binder [23]. Odina wodier, Roxb. family Ana-

cardiaceae is a large tall tree (Figure 1(b)) found in de-

ciduous forest in India, Myanmar, Srilanka, China, Ma-

laysia, Cambodia and Philippin e Islands [24]. It is popu-

larly known as Kashmala, Odimaram, Jiol in local lan-

guage and in English it is called Rhus olina [25]. Various

parts of this plant have been found to be used as medi-

cines in Ayurveda. The leaves have been reported to use

in Elephantiasis of the legs [25]. Juice of green branches

is used as an emetic in case of coma or insen sibility pro-

duced by narcotic. The dried and powdered bark is found

to use as tooth powder by poor villagers [24]. The bark

extract has been reported to be useful in vaginal trouble,

curing ulcer, heart diseases etc. [26].

In the presence study we investigated and compared

the emulsifying property of the gum odina (obtained

from Odina wodier, Roxb. Family Anacardiaceae) with

respect to that of a well-known natural gum emulsifier

(gum acacia) and the stability aspects of emulsion pre-

pared wit h t he gum.

1.1. Materials and Methods

Chemicals procured for preparing emulsion were cod

liver oil (E. Merck Ltd, Mumbai, India) and acacia pow-

der (E. Merck Ltd, Mumbai, India). All other chemicals

were of analytical grade and used as received if not oth-

erwise mentioned.

1.2. Collection of Gum Odina

Gum was collected from the tree Odina wodier, Roxb.,

family Anacardiaceae during Autumn in the month of

August from the Mandal Ghat of Jalpaiguri, West Bengal,

India. The gum was the natural exudates on the bark of

the tree. It was collected in a dry condition . After collec-

tion of the gum, the entire work was carried out in the

Department of Pharmaceutical Technology, Jadavpur

University.

(a) (b)

Figure 1. (a) Transparent reddish brown needle shape gum liberating from the bark of the plant; (b) Tree of Odina wodier,

Roxb., family Anacardiaceae.

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2. FORMULATION DEVELOPMENT

2.1. Form ula for Prep arat ion of Prim ary

mulsion

Formulation was developed by conventional “wet gum”

technique [27]. Formula for primary emulsion was pre-

pared using “wet gum” method taking oil: water: gum

(4:2:1) with gum acacia powder as an emulsifying agent.

This was used as standard control formulati o n. In case of

experimental emulsions (test sample) the primary emul-

sion was prepared by the same “wet gum” technique

taking oil: water: gum (4:2:0.5) (gum content is just a

half of gum acacia) by using gum odina powder as an

emulsifier (Table 1).

2.2. Procedure for the Preparation of

Emulsion

3.75 gm of experimental gum (gum odina) was taken in

a mortar and thick mucilage was prepared by taking 15 ml

of water using a pestle . Then to it , required volume (30 ml)

of cod liver oil was added drop-wise with constant and

uniform clockwise trituration to make a primary emul-

sion [27]. Final volume was adjusted to 90 ml with water

(Table 1).

2.3. Stability Study of Emulsion

2.3.1. FTIR Study

IR grade KBr with a drop of respective emulsion was

compressed into pellets by applying 5.5 metric tons of

pressure in a hydraulic press and scanned over a wave

number of 4000 cm-1 - 400 cm-1 in a FTIR spectropho-

tometer 8400S Shimadzu.

2.3.2. Thermal Stability

Prepared emulsions were kept (test and control) at dif-

ferent temperatures namely 20°C, 40°C and 60°C for

one month by following ICH guideline [28]. Samples

were taken out and FTIR spectroscopy was done.

2.3.3. Stability at variable pH

Initial pH of the prepared emulsion was 4.75. To de-

termine the stability at different pH values, the emul-

sion were adjusted at different pH conditions namely 2,

7.4 and 10 by using 0.1(N) HCl and 0.1(N) NaOH as

applicable and kept for one month both for test and

control. Then the FTIR spectroscopic studies of the

sample were done.

Table 1. Composition of primary emulsion.

Control Experimental

Cod-liver oil-30 ml.

Water q.s - 90 ml

Acacia powder-7.5 g

Cod-liver oil-30 ml.

Water q.s - 90 ml

Gum odina powder - 3 .75 g

2.3.4. Photo-Stability

To determine the photo-stability, the formulations (the

test and control samples) were exposed to 40 watt

(2216.16 CP), 60 watt (3656.66 CP) and 100 watt

(5540.4 CP) using electric bulbs. That was adjusted 6

inches above the formulations kept in transparent glass

bottle capped tightly in a clo sed chamber for one month.

Following this study FTIR spectra were determined and

compared with the samples not exposed to ligh t (i.e. kept

in a dark place at 4°C) [29].

2.3.5. Oxygenation of Emulsion and FTIR Study

To analyze the susceptibility of the prepared emulsion

containing gum to oxidation, 30 ml of emulsion in a

glass bottle of 50 ml capacity was con tinuously exposed

to a stream of O2 (5 L/min) for 1h and the samples were

capped tightly and kept for 15 days before being ana-

lyzed by studying their FTIR spectra.

30 ml of emulsion in a glass bottle of 50 ml capacity

was continuously exposed to inert environment by using

a stream of N2 (5 L/min) (considered as control against

oxidation) for 1 h and the samples were kept for 15 days

before being analyzed by studying their FTIR spectra.

3. CHARACTERIZATION OF EMULSION

3.1. Viscosity of Emulsion

Dynamic viscosity of the prepared emulsion was measured

using Brook-field rotational viscometer TV-10 (Toki San-

gyo Co. Pvt.Ltd, Tokyo, Japan) rotated at 60 rpm for one

minute. The length and diameter of the cylinders were 10.5

cm and 3 cm respectively. Length and diameter of the

spindles were 6.4 cm and 1.8 cm respectively.

3.2. Test for Id en tif ying Emulsion Type (Dye

Test)

Several tests are available for distinguishing between o/

w and w/o type emulsions. They include tests of misci-

bility, dye test, electrical conductivity measur ements etc.

We adopted for dye test here.

3.3. Dye Test

Prepared emulsion (10 ml) was triturated with Sudan III

(0.05 g) and a drop of it was placed on a microscope

slide, covered with a cover-slip and examined under a

microscope.

3.4. Cracking of Emulsion

This involves coalescence of the dispersed globules and

separation of the disperse phase as a separate layer. Re-

dispersion cannot be achieved by shaking and the ad-

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vantages of emulsification are lost and accurate dosage

is impossible. Simple visual observation (of the stored

samples about 24 months) was the means to detect

cracking.

3.5. Creaming of Emulsion

Creaming may be defined as the formation of a layer of

relatively concentrated emulsion and this conditions

favours breakdown of the interface and consequent coa-

lescence of the oil globules and therefore, the emulsion

may eventually crack. By shaking, creaming may disap-

pear in many cases. Simple visual observation technique

(of the stored sample about 24 months) was the method

adopted here to determine creaming.

4. RESULTS

The various parts of Odina wodier have been used in

Ayurveda and traditional Indian folk medicine (24). We

have recently reported the gum of this plant as a tablet

binder, effective at a much lower concentration as com-

pared to the other available natural binders and further,

the gum is devoid of toxicity [23]. In the present study

we have mainly focused on the utility of the gum as an

emulsifying agent of natural origin and the stability as-

pects of emulsions prepared usi ng t hi s emulsifyi ng agent .

The dynamic viscosity of prepared emulsion (4:2:0.5)

was measured using Bookfield type rotational viscome-

ter TV-10, rotated at 60 rpm for one minute and the vis-

cosity was 14 centipoises.

Several tests are available for the differentiation of

types of primary emulsions i.e. o/w and w/o type emul-

sions. These tests are miscibility with water, Dye test

and Electrical conductivity measurements etc. [27]. Dye

test is a very common test to determine the types of

emulsion. The dispersed globules were appeared ‘red’

due to oil soluble dye Sudan III and the continuous

phase was ‘co lourless’ (Figure 2) in the present study.

Stability of emulsion was analyzed by comparing the

FTIR spectra of the freshly prepared experimental emul-

sion (Figure 3) and the stored (24 months) experimental

emulsion (Figure 4). Physical interactions were detected

between wave number 700 cm-1 and 600 cm-1 upon pro-

longed storage as compared to the freshly prepared

samples.

Figure 2. Determination of o/w type of emulsion i.e. dispersed oil globules appeared ‘red’ and continuous phase ‘col-

ourless’.

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Figure 3. FTIR spectra of fr eshly prepared e xp erimental emulsion.

igure 4. FTIR spectra of stored (24months) experimental emulsion kept at room temperature.

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Thermal stability of emulsion was analyzed by study-

ing the FTIR spectra of the emulsions stored at 20°C,

40°C and 60°C for 30 days (Figures 5-7). Interactions

were detected in the wave numbers between 2700 cm-1

and 720 cm-1 for the samples stored at 40°C and 20°C;

and wave number at 3461 cm-1, 2099 cm-1, 1646 cm-1,

718 cm-1 in case of the sample stored at 60°C (Figures

7-9). The types of interaction have been discussed in

details in discussion section.

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The impacts of variable pH on emulsion stability

were detected by changing the pH of emulsion at 2,

7.4 and 10; these were stored for 30days at room tem-

perature. This was followed by the FTIR spectroscopy

and the data indicate that there were variations in

wave numbers in the range between 3500 cm-1 and

2600 cm-1 and also at 1744 cm-1 at pH 7.4 (Figures

8-10).

For studying the photostability, the emulsion was ex-

posed to 60 Watt (36 56.66 CP) for 30 d ays and the FTIR

spectra were compared with the experimental emulsion

stored in the dark for the same period. There were physi-

cal interactions detected in the range of wave numbers

between 3600 cm-1 and 2800 cm-1 (Figure 3 and Figure

11) and also in the range between 2400 cm-1 and 1700

cm-1. Otherwise no predominant variations in the FTIR

spectra were detected when photo-exposed samples were

compared.

To know the stability of emulsion exposed to oxida-

tion, samples were exposed either to oxygen or nitrogen

(which was used as control) as specified earlier. No in-

teractions were detected upon oxygenation except some

minor peak variation at the wave numbers 2665 cm-1,

3457 cm-1, 1437 cm-1, 1148 cm-1 (Figures 12 and 13).

However, all the characteristic peaks of the gum were

present.

Creaming and cracking of the stored emulsions (24

months) were also visually observed but no such phe-

nomenons were detect e d.

Figure 5. FTIR spectra of thermal stability of emulsion at 20ºC.

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Figure 6. FTIR spectra of thermal stability of emulsion at 40ºC.

Figure 7. FTIR spectra of thermal stability of emulsion at 60ºC.

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Figure 8. FTIR spectra of emulsion with pH 2.

Figure 9. FTIR spectra of emulsion with pH 7.4.

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Figure 10. FTIR spectra of emulsion with pH 10.

Figure 11. FTIR spectra of photo stability of emulsion at 60 Watt. (3656.66 CP).

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Figure 12. FTIR spectra of oxygenated emulsion.

Figure 13. FTIR spectra of nitrogenated emulsion.

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5. DISCUSSION

In this study capability of gum odina as an emulsifying

agent was investigated. Viscosity of the experimental

emulsion was found to be 14 cP which suggests that it

was a thicker emulsion and the emulsion would remain

stable for a longer period.

Dye test with Sudan III (oil soluble dye) showed that

dye was distributed in the form of droplets throughout

the colourless continuous phase. This proves that oil

formed the dispersed phase and water was the continu-

ous phase and it was an o/w type of emulsion. Thus o/w

emulsion may be prepared using gum odina as emulsi-

fying agent.

When the spectra were compared, in some cases

peak height varied. It may be due to the presence of

variable amounts of ingredients present in the pellet.

There were interactions detected in the wave range

numbers between 700 cm-1 and 600 cm-1. This zone is

the known stretching vibration zone of CH-alkane and

OH (H bonded and normally out of plane). Hydrogen

of the fatty acid might have formed weak hydrogen

bond or bond due to Van der Waal force or dipole mo-

ment with OH- group of water predominantly upon the

long storage.

In the cases of thermal stability analysis, samples were

kept at 20°C, 40°C and 60°C for 1 month (Figures 5-7)

and compared with the freshly prepared sample (Figure

3). Changes in peaks in wave numbers between 2700 cm-1

and 720 cm-1 may be possibly due to interaction between

ketonic and aldehyde groups in the fatty acids by forma-

tion of H-bonding or weak bondings such as Van der

Waal forces or dipole moments, since the zone between

2690 cm-1 and 2840 cm-1 are the medium intensity and

1720 cm-1 - 1740 cm-1 and 1710 cm-1 - 1720 cm-1 are

strong intensity carbomile stretching vibration zone and

720 cm-1 - 725 cm-1 is the weak intensity bending vibra-

tion zone of CH2 rocking [30]. Reaction at the 1646 cm-1

and 718 cm-1 might be due to the opening of α and β un-

stauration and interaction with OH-group or H due to

heating or CH2 rocking. Possible weak bond formation

between OH-group and carbonyl might have taken place

at the wave range between 3200 cm-1 - 3550 cm-1 as this

zone is popularly known for variable and strong OH free

and OH bonded stretching vi brati on zone.

Emulsion adjusted at different pH conditions (2, 7.4

and 10) and stored for 30 days were analyzed using

FTIR spectroscopy and data were prepared with the

freshly prepared emulsion (pH -4.5). There were interac-

tions between wave number 3500 cm-1 and 2600 cm-1

and at 1744 cm-1 at pH 7.4. The vibration at 3500 cm-1,

2600 cm-1, 1744 cm-1 may be explained due to the weak

bond formation of OH and carbonyl group present in

water and fatty acid or between carbonyl or CH group of

fatty acid and OH of water since these zones are the

known stretch ing vibr ation zon es of OH and C=O group.

By studying the FTIR spectra of the samples kept at dif-

ferent pH and the freshly prepared sample (Figures 8-10)

it may be stated that emulsions at pH 7.4 was more sta-

ble as compared to pH 2 and pH 10, considering the in-

teraction patterns. Least interactions comparing to the

freshly prepared and stable emulsion, was detected in

case of emulsion with pH 7.4.

In case of photo-stability study, interactions might be

due to the formation of weak bonds such as hydrogen

bonds or bonds due to Van der Waal force or dipole

moment between OH and C=O, since in the interaction

zone predominant functional groups were OH and C=O.

It suggests that the emulsion is photo-stable.

Peak variations at 2665 cm-1 and 3457 cm-1 of samples

exposed to oxygen were probably due to the possible

weak bond formation between OH and COOH of water

and fatty acid respectively, since these are the known

stretching vibration zones of OH and C=O [30]. Peak

variations at 1437 cm-1 and 1148 cm-1 could be due to α-

CH2 bending or C-C-C bending of fatty acid carbons,

since, 1400 cm-1 - 1450 cm-1 are the bending vibration

zone of α-CH2 and 1148 cm-1 is the medium intensity

C-C bending vibration zone [30]. Thus, upon FTIR

spectrum analysis, it may be stated that the emulsion is

not susceptib le to ox idation , since th e reaction s were d u e

to physical bond formations. However, oxygenenation

might have a role to induce such bond formations as they

were not noticed in case of the samples exposed to N2.

Cracking may be caused by any chemical, physical or

biological effect that changes the nature of the interfacial

film that exists between oil and water [31]. These tend to

make it less stable. But here, after long storage of pre-

pared emulsion for 24 months, no coalescence of dis-

persed globules of oil was noticed. Hence, no cracking

was observed in the said period.

Creams may be formed as a layer of relatively con-

centrated emulsion and this condition favors breakdown

of the interface and consequent coalescence of the oil

globules and therefore, the emulsion may eventually

crack [31]. After a long storage of the emulsion for 24

months there were no cream formations on the upper

surface of emulsion.

When experimental emulsions were compared with

the prepared acacia emulsion (considered here as con-

trol), it was found that requirement of gum odina was

50% of the amount of acacia required for preparation of

primary emulsion. Further, gum odina produces a stable

emulsion which can be stored at least for 2 years.

Thus, gum odina may be used as an emulsifying agent

to prepare o/w primary emulsion.

6. ACKNOWLEDGEMENTS

The study was supported financially by Dr. V. Ravichandran Endow-

ment Trust, Jadavpur University, Kolkata, India.

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