Effect of sorbitan monostearate concentration on the thermal, mechanical and drug release properties of oleogels

Sai Sateesh Sagiri; Uvanesh Kasiviswanathan; Gauri Shankar Shaw; Meenakshi Singh; Arfat Anis; Kunal Pal

Korean Journal of Chemical Engineering, Vol.33, No.5, 1720-1727, May, 2016

DOI10.1007/s11814-015-0295-4 Export Citation

Effect of sorbitan monostearate concentration on the thermal, mechanical and drug release properties of oleogels

Sai Sateesh Sagiri, Uvanesh Kasiviswanathan, Gauri Shankar Shaw, Meenakshi Singh, Arfat Anis^{1, †}, and Kunal Pal^†

Department of Biotechnology and Medical Engineering, National Institute of Technology, Rourkela-769008, Orissa, India
¹SABIC Polymer Research Center, Department of Chemical Engineering, King Saud University, Riyadh-11421, Saudi Arabia

E-mail:,

The current study describes the effect of the concentration of Span 60 (gelator) on the properties of oleogels. Mustard oil was chosen as the representative vegetable oil. Microscopy showed that an increase in the gelator concentration resulted in the increase in the gelator network density. Thermal studies (crystallization kinetics and differential scanning calorimetry) indicated a 2-stage crystallization process. An increase in the gelator proportion resulted in the increase in the compatibility amongst the oleogel components. The formation of gelator network was governed by the interaction amongst the hydroxyl groups of Span 60. A variation in the gelator proportion resulted in the alteration in the d-spacing, crystallite size and lattice strain. The variation in the above-mentioned properties was found to affect the viscoelastic properties of the oleogels as was predicted from the Weichert model. The drug release studies suggested that the drug diffusion due to the gelator network relaxation during drug release was predominant as compared to the Fickian diffusion. The results suggested that it is possible to alter not only the release profile of drugs but also the physical properties (of the oleogels) by tailoring the gelator concentration.

Keywords:Oleogels;Mustard Oil;Biocompatibility;Span 60;Controlled Drug Delivery

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[2] Raut S, Bhadoriya SS, Uplanchiwar V, Mishra V, Gahane A, Jain SK, Acta Pharmacol. Sin. B (2012)

[3] Sawalha H, Venema P, Bot A, Floter E, van der Linden E, Food Biophysics, 1 (2011)

[4] Dew N, Edsman K, Bjork E, J. Pharm. Pharmacol., 63, 1265 (2011)

[5] Effendy I, Maibach HI, Contact Dermatitis, 33, 217 (1995)

[6] Lips A, Ananthapadmanabhan K, Vetamuthu M, Hua X, Lang L, Vincent C, Surfactants in Personal Care Products and Decorative Cosmetics, 177 (2010)

[7] Carafa M, Marianecci C, Rinaldi F, Santucci E, Tampucci S, Monti D, J. Liposome Res., 19, 332 (2009)

[8] Fengyan L, Wenli Z, Tianbo Z, Danghui D, Fang Y, Factors influencing droplet size of silicone oil emulsion with high solid content (2011).

[9] Junyaprasert VB, Singhsa P, Suksiriworapong J, Chantasart D, Int. J. Pharm., 423, 303 (2012)

[10] Villalobos-Carvajal R, Hernandez-Munoz P, Albors A, Chiralt A, Food Hydrocolloids, 23, 526 (2009)

[11] Wang LJ, Dong JF, Chen J, Eastoe JL, Li XF, J. Colloid Interface Sci., 330(2), 443 (2009)

[12] Rogers MA, Food Res. Int., 42, 747 (2009)

[13] Jain A, Jain A, Gulbake A, Shilpi S, Hurkat P, Jain SK, Crit. Rev. Ther. Drug Carr. Syst., 30 (2013)

[14] Kimball ES, Wallace NK, Schneider CR, D’Andrea MR, Hornby PJ, Frontiers in Gastrointestinal Pharmacology, 1 (2010)

[15] Turgis M, Han J, Caillet S, Lacroix M, Food Control, 20, 1073 (2009)

[16] Yu M, Vajdy M, Vaccine, 29, 2429 (2011)

[17] Shaikh I, Jadhav K, Kadam V, Lecithin organogels in enhancing, Percutaneous Penetration Enhancers Chemical Methods in Penetration Enhancement: Drug Manipulation Strategies and Vehicle Effects, 299 (2015).

[18] Paice JA, Pain Management Nursing, 6, 145 (2005)

[19] Ritschel WA, Ye W, Buhse L, Reepmeyer JC, Int. J. Pharm., 362, 67 (2008)

[20] Fujita N, Shinkai S, Molecular gels, Weiss R, Terech P, Eds., Springer Netherlands, 553 (2006).

[21] Talukdar MM, Vinckier I, Moldenaers P, Kinget R, J. Pharm. Sci., 85, 537 (1996)

[22] Murdan S, Gregoriadis G, Florence AT, J. Pharm. Sci., 88, 608 (1999)

[23] Botega DCZ, Marangoni AG, Smith AK, Goff HD, J. Food Sci., 78, C1334 (2013)

[24] Bootello MA, Hartel RW, Garces R, Martinez-Force E, Salas JJ, Food Chem., 134, 1409 (2012)

[25] Xu X, Ayyagari M, Tata M, John VT, McPherson GL, J. Phys. Chem., 97, 11350 (1993)

[26] Vintiloiu A, Leroux JC, J. Control. Release, 125, 179 (2008)

[27] Hou XD, Smith TJ, Li N, Zong MH, Biotechnol. Bioeng., 109(10), 2484 (2012)

[28] Farhadyar N, Sadjadi M, Farhadyar F, Farhadyar A, J. Nanopart., Trans Tech Publish, 51 (2013)

[29] Roopa BS, Bhattacharya S, J. Food Eng., 131, 38 (2014)

[30] Meghezi S, Couet F, Chevallier P, Mantovani D, Int. J. Biomaterials, 2012 (2012)

[31] Jian H, Zhu L, Zhang W, Sun D, Jiang J, Carbohydr. Polym., 87, 2176 (2012)

[32] Peppas NA, Narasimhan B, J. Control. Release, 190, 75 (2014)

[33] Popescu I, Pelin IM, Butnaru M, Fundueanu G, Suflet DM, Carbohydr. Polym., 94, 889 (2013)