CAPSAICIN MICROEMULSIONS:
PREPARATION, CHARACTERIZATION AND
IN VITRO RELEASE STUDY
MARIA POPESCU1, LUMINITA CHIUTU2*, CONSTANTIN
MIRCIOIU3, ŞTEFAN DIMA4
1CHU-Guadeloupe, Pointe à Pitre/Abymes, Route de Chauvel 97159, France
2UMF Craiova, Romania
3Carol Davila University of Medicine and Pharmacy Faculty of Pharmacy,
6 Traian Vuia, Bucharest, Roumania,
4Dunărea de Jos University of Galaţi, Department of Chemistry, Physics and
Environment, 111 Domnească , 800008, Galaţi, Roumania
*corresponding author: luminita.chiutu@gmail.com
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Abstract:

In this study, pseudoternare phase diagrams were made and oil: water:
surfactant: cosurfactant (O:W:S:CoS) weight ratios corresponding to microemulsion states were highlighted. Soybean oil was used as the oily phase (O) and a mixture of water and glycerol in a ratio of 4:1 (wt / wt) was used as the aqueous phase (W). As a surfactant (S) was used sorbitan monooleate (Span 80) and cosurfactants (CoS) were ethanol and 1-
butanol in the mass ratio S: CoS = 2:1. Viscosimetric and conductometric analyses revealed the transition state of the O/W, W/O microemulsions and bicontinuous structures. In vitro study of capsaicin release and permeability was performed using a Franz cell, with a cellulose membrane.

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