RHEOLOGICAL BEHAVIOR AND TEXTURE ANALYSIS OF OLEOGEL SUSPENSION CONTAINING CHONDROITIN SULFATE AND FUCOIDAN

Abstract

The study aimed to evaluate non-emulsion-based oleogels formulated with ethyl cellulose, rice bran wax, carnauba wax, sorbitan tristearate (STS) and soy lecithin (SL) to create an oleogel suspension of chondroitin sulfate (CS) and fucoidan (F) for oral immunotherapy. The gelation properties of the gelators in olive oil were compared to determine the minimal gelator concentrations necessary for gel immobility and stability. The rheological properties of the oleogels were assessed, and the stability of the oleogel suspension was evaluated based on solid phase separation. The study determined the optimal concentrations of gelators required for gel immobility. A stable oleogel environment was identified, consisting of 3% SL (w/w) and 3% STS (w/w) in olive oil. The oleogel exhibited viscoelastic properties that were influenced by the concentration of gelators, temperature and mechanical stress. The formulated oleogel suspension of CS and F demonstrated stability without phase separation at 15°C, while liquefaction occurred at temperatures above 20°C. The research concluded that the concentration of gelators significantly affects the rheological properties and transition temperatures of the oleogel structure. The optimal oleogel composition was found for loading of CS and F suitable for immunotherapy application which is in the form of a gel at 15°C, thus ensuring increased stability, while at 20°C it liquefies, thus improving the bioavailability of the drugs.