Abstract
Background: Essential Balm (EB) is a commonly used medicine with high volatility and short shelf-life during storage.
Objective: Slowing down the volatilization rate of EB and exploring the effect of fiber on the volatilization rate of EB.
Methods: In this study, electrospinning technology was used to convert the liquid EB into solid EB in order to improve the balm’s storage and longevity.
Results: Specifically, core-sheath nanofibers coated with EB were prepared by traditional coaxial electrospinning technology, in which polyvinylpyrrolidone K90 was used as polymer sheath to reduce the volatilization of EB in the core layer. Scanning electron microscopy images showed that the core-sheath flow rate ratio is proportional to the sizes and number of spindles. EB was successfully placed into the fibers and showed good compatibility with the carriers. Infrared spectroscopy indicated the presence of a hydrogen bond between them. Volatility tests showed that all prepared composites could delay the volatility of EB and improve its physical stability.
Conclusion: This methodology can be applied toward increasing the shelf-life of liquid drugs by using core-sheath nanofibers. The core-sheath fibers with good morphology are more propitious to delay the volatilization rate of EB.
Keywords: coaxial electrospinning, essential balm, core-sheath nanofiber, morphology, structure, volatility.
Graphical Abstract
[http://dx.doi.org/10.1016/j.jenvman.2019.02.023] [PMID: 30771668]
[http://dx.doi.org/10.2991/mathi.k.200521.001]
[http://dx.doi.org/10.3390/nano10010150] [PMID: 31952146]
[http://dx.doi.org/10.1016/j.jpowsour.2019.227674]
[http://dx.doi.org/10.1021/acsami.9b01400] [PMID: 31083961]
[http://dx.doi.org/10.1021/acsnano.7b08778] [PMID: 30247879]
[http://dx.doi.org/10.1021/jacs.5b10598] [PMID: 26675065]
[http://dx.doi.org/10.1002/app.31059]
[http://dx.doi.org/10.1016/j.mattod.2019.04.018]
[http://dx.doi.org/10.1016/j.carbpol.2020.116477] [PMID: 32532400]
[http://dx.doi.org/10.3390/polym12010103] [PMID: 31947986]
[http://dx.doi.org/10.1002/pat.4876]
[http://dx.doi.org/10.1016/j.ejps.2018.07.002] [PMID: 30008429]
[http://dx.doi.org/10.1016/j.matdes.2018.11.036]
[http://dx.doi.org/10.1016/j.jconrel.2017.03.077]
[http://dx.doi.org/10.1016/j.ejpb.2016.11.010] [PMID: 27865991]
[http://dx.doi.org/10.1021/am402376c] [PMID: 23924226]
[http://dx.doi.org/10.3390/polym11122008] [PMID: 31817133]
[http://dx.doi.org/10.1016/j.ijbiomac.2019.01.143] [PMID: 30695727]
[http://dx.doi.org/10.1016/j.polymer.2016.08.060]
[http://dx.doi.org/10.1002/wnan.1601] [PMID: 31692241]
[http://dx.doi.org/10.1016/j.msec.2020.110988] [PMID: 32487398]
[http://dx.doi.org/10.1016/j.carbpol.2018.09.061] [PMID: 30318208]
[http://dx.doi.org/10.1016/j.arabjc.2015.11.015]
[http://dx.doi.org/10.3390/polym12040839] [PMID: 32268612]
[http://dx.doi.org/10.1016/j.foodcont.2015.06.005]
[http://dx.doi.org/10.1177/1528083718764911]
[http://dx.doi.org/10.1016/j.carbpol.2017.10.011] [PMID: 29111062]
[http://dx.doi.org/10.1016/j.ijfoodmicro.2017.11.019] [PMID: 29179098]
[http://dx.doi.org/10.1016/j.foodchem.2015.10.043] [PMID: 26593582]
[http://dx.doi.org/10.1002/adma.201704765] [PMID: 30152180]
[http://dx.doi.org/10.1016/j.ijbiomac.2020.02.239] [PMID: 32097744]
[http://dx.doi.org/10.1016/j.rinp.2019.102770]
[http://dx.doi.org/10.1021/acs.chemrev.8b00593] [PMID: 30916938]
[http://dx.doi.org/10.1039/C8PY00378E]
[http://dx.doi.org/10.1039/C7RA13444D]
[http://dx.doi.org/10.1016/j.powtec.2017.12.066]
[http://dx.doi.org/10.1016/j.matdes.2018.02.016]
[http://dx.doi.org/10.1016/j.cej.2018.09.096]
[http://dx.doi.org/10.1016/j.jddst.2020.101726]
[http://dx.doi.org/10.1016/j.jconrel.2018.08.016] [PMID: 30118788]
[http://dx.doi.org/10.1016/j.carres.2020.107978] [PMID: 32163784]
[http://dx.doi.org/10.1016/j.msec.2019.110536] [PMID: 32228971]
[http://dx.doi.org/10.1016/j.biotechadv.2013.01.002] [PMID: 23318668]
[http://dx.doi.org/10.1016/j.matdes.2020.108782]
[http://dx.doi.org/10.1021/am500837s] [PMID: 24684423]