Development of cetyl dimethicone based water-in-oil emulsion containing botanicals: Physical characteristics and stability

The aim of current research was to develop a water-in-oil emulsion containing grape seed extract for application in cosmeceuticals. Finally grinded dried grape seeds powder was extracted with hydro alcoholic mixture. Emulsions consisting of different concentrations of cetyl dimethicone [Abile EM90], the nonionic emulsifier, liquid paraffin as oily phase and water as aqueous phase were developed. Color, odor, pH, viscosity, liquefaction, phase separation, centrifugation and thermal stability of the formulated emulsions were observed at various storage temperatures i.e. 8 +/- 0.5[degree sign] C, 25 +/- 0.5[degree sign] C, 40 +/- 0.5[degree sign] C and 40[degree sign] C +/- 0.5[degree sign] C with 70% RH. The stable formulation consist of 16% mineral oil, 4% of ABIL EM 90[registered sign], 4% grape seeds extract, 1% rose oil and 75% distilled water. All the results derived from this study showed good stability over the three months study period which indicates w/o emulsion can be used as carrier of 4% grape seeds extract to enhance desired effects when applied topically

Analytical, nutritional and biological evaluation of various brands of fortified and non-fortified wheat flour

In Pakistan, a funded flour fortification program was launched for malnourished population, residing mainly in rural low income areas, but the urban population having comparatively better nutritional as well as economic status was focused wherein excessive intake of fortificants might cause complications. Therefore, the present study describes the physicochemical properties, elemental composition, nutritional components and hemoglobin/ferritin increasing potential of fortified and non-fortified flour. Domesticated chicken [Gallus gallus domesticus], either sex, age one month, weight 380 +/- 18.28 g, were randomly segregated into 4 groups [n=6]. The group I, II and III were fed on fortified flour, whereas group IV was fed on non-fortified flour for 30 days. The birds were weighed and blood samples of each of the birds were analyzed for determination of markers of iron status, hemoglobin [Hb] and serum ferritin [SF]. Moisture, ash and iron contents were found to be lower in non-fortified flour than that of the fortified samples. Hb and SF levels in groups fed on fortified flour were significantly higher than the one received non-fortified flour [P < 0.05]. The consumption of iron-fortified flour increases iron stores in the body without any further complication but long-term usage needs to be monitored.