Emulsion-based excipient foods were developed to improve the bioaccessibility of an important hydrophobic nutraceutical: quercetin. Protein-stabilized oil-in-water excipient emulsions were prepared using sodium caseinate, whey protein isolate, or soy protein isolate as an emulsifier. These emulsions were then mixed with powdered quercetin and heated to simulate a cooking process. The excipient emulsions had relatively small droplet sizes (d < 270 nm) and remained stable against...
Emulgels have been extensively employed as emerging drug delivery systems for the administration of lipophilic or hydrophobic drugs, particularly as a boon for dermal health and cosmetic science. Emulgels are considered as emulsions of either oil–in-water (O/W) or water-in-oil (W/O) type in which the gels are incorporated.
The knowledge and experiences obtained with oral phospholipid excipients is increasing continuously. Nevertheless the present number of oral products using these excipients as essential excipient is very limited.
Abstract The majority of newly discovered oral drugs are poorly water soluble, and co-administration with lipids has proven effective in significantly enhancing bioavailability of some compounds with low aqueous solubility. Yet, lipid-based delivery technologies have not been widely employed in commercial oral products. Lipids can impact drug transport and fate in the gastrointestinal (GI) tract through multiple mechanisms including enhancement of solubility and dissolution kinetics,...
Abstract Intestinal permeation enhancers (PEs) are one of the most widely tested strategies to improve oral delivery of therapeutic peptides. This article assesses the intestinal permeation enhancement action of over 250 PEs that have been tested in intestinal delivery models. In depth analysis of pre-clinical data is presented for PEs as components of proprietary delivery systems that have progressed to clinical trials. Given the importance of co-presentation of sufficiently high...