Search

Copyright of Celal Bayar Üniversitesi Saglik Bilimleri Enstitüsü Dergisi is the property of Celal Bayar University Health Sciences Institute Journal and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In this study, microwave-assisted extraction of faba bean protein (BP) concentrate was optimized through the response surface methodology. Microwave power (250-500 W) and processing time (10-60 min) were chosen as independent variables and the effect of these parameters on protein yield was investigated. The highest protein yield (47.74%) was achieved at 481.70 W microwave power and 50.68 min processing time. The characteristic properties of BP obtained under optimum conditions were compared with whey protein. The characteristic bonds of the proteins were confirmed by Fourier transform infrared spectroscopy (FTIR) and molecular weights were determined by sodium dodecyl-sulfate polyacrylamide gel electrophoresis (SDS-page). The solubility values of BP and whey protein were found to be as 80.23% and 91.12%, respectively (P <0.05). BP's foaming properties, emulsifying behavior, and stability coefficient resulted in superior to whey protein. The results showed plant proteins will be considered as alternative protein sources in food systems. [ABSTRACT FROM AUTHOR]

Bu çalışmada, Alev Sprey Pirolizi (ASP) metodunun içi boş Al2O3 küreciklerin sentezinde kullanılabilirliği incelenmiştir. Nihai partikül sentezini sağlayacak başlangıç kimyasalı reaktöre emülsiyon formunda beslenmiştir. Emülsiyonlar, alüminyum nitrat sulu çözeltilerinin, hacimce %9,4 ile %18,8 arasında değişen konsantrasyonlarda yüzey etken madde (PEG-30 dipolihidroksistearat) içeren ksilen sisteminde dağıtılması ile elde edilmiştir. Nitrat çözeltisi/ksilen oranı 1:2 – 1:4 aralığında değiştirilmiş ve çalışılan her oranda artan PEG-30 miktarının dağılan faz boyutunu azalttığı ve emülsiyon kararlığını arttırdığı gözlenmiştir. Hazırlanan emülsiyonlar sabit yanma koşullarında reaktöre beslenmiştir. Partiküllerin fiziksel ve kimyasal analizleri taramalı elektron mikroskobu ile yapılmıştır. Analizlerde, kullanılan her bir sistem için, dolu partiküller ile birlikte içi boş küreciklerin bir arada bulunduğu heterojen bir yapı gözlenmiştir. Emülsiyonlardaki normal dağılıma göre daha geniş ve bimodal dağılıma sahip partiküller, emülsiyon üniform yapısının reaktörde korunamadığını ve/veya oluşan farklı yanma koşullarının damlacıktan-partiküle ve gazdan-partiküle olmak üzere iki farklı mekanizmaya sebep olduğunu göstermiştir. Bütünlüğünü koruyan içi boş partiküllerin belirli boyutun altında oluşabildiği, iri boş partiküllerin ise deforme oldukları gözlenmiştir.

In this study, it was aimed to determine the effect of ultrasonication at different powers on the techno-functional properties of Camelina sativa proteins. Five different ultrasonication (20 kHz) powers (0, 50, 100, 150, and 200 W) were applied to the proteins of Camelina sativa (Camelina sativa (L.) Crantz), that were obtained by alkaline extraction (pH 12.0) and isoelectric point precipitation (pH 4.5) methods, and the changes in water holding, oil holding, foaming and emulsification properties of proteins were determined. It was determined that the ultrasonication process caused a decrease in the water binding capacity of Camelina sativa proteins between 251.07-500.03%, and an increase in the oil binding capacity between 14.10-21.21%. Moreover, the highest foaming capacity (53.59%) and foaming stability values (42.20% for the 15 min and 40.71% for the 30 min) were determined in the protein sample produced with 200 W ultrasonication. According to the results, it was determined that ultrasonication could be potentially used to improve some techno-functional properties of Camelina sativa proteins. [ABSTRACT FROM AUTHOR]

In this study, the simultaneous systematic approach of pH and ultrasound for protein extraction from chickpea was optimized by response surface methodology (RSM). The effect of extraction time, ultrasonic device amplitude, and solvent pH on protein powder yield was evaluated in the protein extraction step. The optimum extraction conditions (protein powder yield: 9.55%) were determined as extraction time 42.41 min, amplitude 61.39% and pH: 8.38. The characteristic structure of chickpea protein powder was confirmed by Fourier transform infrared spectroscopy (FTIR). Techno-functional properties of the final powder were investigated. Water holding capacity (WHC) of protein was 240.24%, fat binding capacity (FBC) was 213.68%, foaming capacity was 37.50%, foam stability (10-30 min) was 73.33-60.00%. Emulsion properties including emulsion activity index (EAI) and emulsion stability index (ESI) (10-30 min), stability coefficient (R) and centrifugal precipitation rate (CPR) were 15.36 m²/g, 62.24-181.30, 0.68 and 14.60%, respectively. In conclusion, the simultaneous application of ultrasound and pH can be an innovative and promote method for the extraction of proteins from raw materials. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Engineering & Architectural Faculty of Eskisehir Osmangazi University / Eskişehir Osmangazi Üniversitesi Mühendislik ve Mimarlık Fakültesi Dergisi is the property of Eskisehir Osmangazi University and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Nigella sativa, has an important place in our culture, is often preferred for its oil, and valuable compounds such as protein remain as waste in the oil-cake. Proteins are widely used emulsifiers in the food industry. Understanding the oral process of plant proteins is important as it affects taste and sensory acceptance of foods. However, changes in flow, friction, and lubrication properties (tribological properties) affecting the taste of Nigella sativa proteins and their emulsions have not been investigated. In this study, the changes in the friction behavior of the emulsion prepared with the Nigella Sativa protein isolates in the presence of model mucus were tribologically investigated. Between the surfaces that mimic the oral environment, the emulsion and model mucus separately showed superior lubricating properties. However, when emulsion and mucus were mixed, the friction coefficient increased considerably. This showed that Nigella Sativa protein and mucus protein interacted and caused emulsion flocculation. [ABSTRACT FROM AUTHOR]

In this study, gum Arabic, carboxymethyl cellulose and maltodextrin were used as emulsifiers in oil-inwater emulsion systems. Special structures in the carbohydrates selected as emulsifiers were investigated by FTIR spectroscopy. The presence of gum Arabic in emulsions resulted in superior emulsion activity and emulsion stability. In the images obtained for the stability index, the oil droplets were easily separated from the emulsions in which maltodextrin was used as an emulsifier. However, no clear oil separation was observed in emulsions containing gum Arabic and carboxymethyl cellulose. The stability coefficient was higher in emulsions prepared using gum Arabic (0.80) compared to carboxymethyl cellulose (0.63) and maltodextrin (0.50) ones. Centrifugal precipitation rate, which is inversely proportional to stability, was found as 10.65, 16.15, and 23.55% in the samples containing gum Arabic, carboxymethyl cellulose and maltodextrin, respectively. [ABSTRACT FROM AUTHOR]

This study aimed to investigate the effect of salt and phosphate on the functional properties of myofibrillar proteins (MPs) at pH 2, 4, 6, 8, and 10. The highest emulsion activity index (EAI) value (8.51 m²/g protein) was obtained with the use of NaCl, and phosphate at pH 10. The highest emulsion stability index (ESI) result was determined (230.8 minutes) with the use of salt at pH 8. The addition of salt and phosphate significantly (p<0.05) improved the emulsifying properties of proteins. Considering the water absorption capacity (WAC), the highest value was obtained as 1.9 mL water/g protein at pH 6 and pH 8. The highest fat absorption capacity (FAC) value of 8.3 mL fat/g protein was found with the addition of phosphate at pH 6. The highest foam capacity (FC) and foam stability (FS) were obtained at pH 10 and 4, respectively. [ABSTRACT FROM AUTHOR]

In this study, the effect of using 2 formulated emulsions (Emulsion-I and Emulsion-II) and 3 different commercial products (Olio w-3, Red Pepper, and (n-3) Top Rich) on population growth in rotifer Brachionus plicatilis culture was investigated. Experimental groups created for rotifers, respectively; DHA-Gold (Control), DHA-Gold + Emulsion-I (1st Group), DHA-Gold + Emulsion-II (2nd Group), DHA-Gold + Olio w- 3 (3rd Group), DHA-Gold + Red Pepper (4th Group), DHA-Gold + (n-3) Top Rich (5th Group). To determine the population growth of rotifers according to different feeding regimes, bulk culture in 1 L culture volume was carried out with an initial density of 100 individuals/ml for 7 days and individual counts were made daily. At the end of the experiment, the highest individual number, growth rate, and fecundity ratio in the rotifers were determined as 1250 ± 11.54 individuals/ml, 0.37 ± 0.00 divisions/day, and 0.38 ± 0.01 eggs/individual in the group enriched with DHA-Gold + Emulsion-II, respectively, and these values were found to be statistically significantly different from the control group (P<0.05). It was determined that the addition of emulsion positively affected the population increase, growth rate, and fecundity rate of rotifer. [ABSTRACT FROM AUTHOR]

In this study, porous polymer composites that can be used as support materials in low temperature latent thermal energy storage applications were produced by emulsion templating method and the morphological, thermal and mechanical properties of the obtained materials were investigated. For this purpose, nanocellulose in the form of fibril was modified in order to make compatible with the emulsion system and used as a filler to improve the properties of porous polymeric foams obtained by polymerization of high internal phase emulsions. The morphological, thermal and mechanical properties of the obtained porous materials were investigated by Scanning Electron Microscopy (SEM), thermogravimetric analysis (TGA) and compression modulus measurements, respectively. In addition, the specific surface area values of the produced support materials were determined with the Brunauer-Emmet-Teller (BET) surface area and pore size analyzer. It has been observed that the addition of cellulose nanofibril filler in porous materials contributes positively to the pore morphology and thermal stability of the composite materials, while increasing the surface area values. The obtained composite materials were used as support materials in the production of shape-stabilized composite phase change materials (PCMs) containing n-pentadecane. As a result of thermal analyzes performed with Differential Scanning Calorimetry (DSC); it was found that composite PCM with a support matrix containing 0.75 wt(%) cellulose nanofibril filler has the highest n-pentadecane encapsulation ratio (61.12%) and the highest thermal energy storage capacity (122.0 J/g). [ABSTRACT FROM AUTHOR]

In this study, the emulsification potential of various oil types, which is an important factor for the formation of stable emulsions, was determined. For this purpose, emulsions containing 1% lecithin were prepared using corn oil, soybean oil and olive oil. In order to characterize the emulsions, physicochemical and emulsification properties, rheological and interfacial rheological properties in the oil / water layer were determined. Results have shown that oils of different sources lead significant changes in the rheological properties of emulsions. The lowest apparent viscosity (η50) value was found in emulsions with soybean oil. The use of different oils caused statistically significant changes in the consistency coefficients and η50 values of emulsions. When the interface rheological properties of emulsions were considered, it was found that a weaker interfacial film was formed in emulsions with olive oil. When emulsions with different oils were compared with each other, it was found that the complex viscosity (ηi*) values of emulsions with soybean oil were higher. Within the scope of the study, it was concluded that different oils used in emulsions influenced the interfacial properties of oil/water (O/W) emulsions and that the interfacial properties of oils used in the continuous phase of emulsions should be taken into account in order to form thermodynamically stable emulsions. [ABSTRACT FROM AUTHOR]

Copyright of Erzincan University Journal of Science & Technology is the property of Erzincan Binali Yildirim Universitesi and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In this study, orange essential oil and coconot oil emulsions and their mixtures were prepared and added to peanut butter to prevent lipid oxidation. Sodium caseinate was used as an emulsifier and ultrasonication was used for homogenization. Emulsions containing orange essential oil had a higher total phenolic content and antioxidant capacity than the coconut oil emulsions (P<0.05). TBARS values of the peanut butters containing ultrasonicated emulsions were considerably higher than the other treatments (P <0.05) at the end of storage (20th day). Samples containing ultrasonicated emulsions had lower L* (lightness) values than the other samples (P <0.05). Results showed that addition of these emulsions into peanut butters was effective in suppressing the lipid oxidation, but still further research is needed to produce the emulsions in nanoscale so as to increase the antioxidant properties of the oils. [ABSTRACT FROM AUTHOR]

The aim of the study was to investigate the foaming and emulsifying properties of lyophilized whole quail egg, egg yolk and egg white. The microstructural properties of oil-in-water emulsions of egg powders were determined and rheological properties of mayonnaise-like product produced using egg yolk powder were investigated. The highest foaming capacity was recorded for egg white powder at all pH levels. Egg yolk powder at 1% dispersion level had the highest emulsion activity index value (P<0.05). Micrographs of scanning electron microscope (SEM) proved that the finest emulsion was prepared using egg yolk powder. Mayonnaise-like product produced using egg yolk powder exhibited gel-like structure (G'>G") with shear thinning behavior. Quail egg yolk powder was successfully used in production of a product having acceptable rheological properties. Consequently, it was shown that lyophilized quail egg powders had potential to be used as alternative foaming and/or emulsifying agents in food products. [ABSTRACT FROM AUTHOR]

Edible liquid oils are usually structured with hydrogenation process, therefore trans and saturated fatty acid contents are enhanced. The relationship between saturated and trans fatty acids and cardio-vascular diseases are well documented. In the oleogelation technology, which took attendance as an alternative way of reducing saturated and trans fats in diet, the liquid oil is converted into viscoelastic gel liked structure by addition of organogelators, and feasible, economical and food grade organogelators are demanded. It was stated that as structuring agents, the use of proteins and protein-carbohydrate complexes are quite promising. For this reason, protein and other polimers are adsorbed onto the oil-water interface and then water was removed to yield high internal phase emulsions. These emulsions could be used to create the oleogels. Oleogels produced by immobilization of liquid oil in bio-degradable protein matrix could be used in foods, pharmaceutics and other areas to develop new products, and this technique has recently drawn attention for research. The aims of this review are to evaluate the current studies about protein networks for oil structuring (oleogel), and to identify further research needs in this field. [ABSTRACT FROM AUTHOR]

Due to the poor solubility of the Rutin molecule, which is a flavonol glycoside found in some plants and especially in citrus fruits and shells, its bioavailability is quite low. In this study, Rutin-loaded-PLGA nanoparticles were synthesized by using different methods such as single emulsion solvent evaporation, nanoprecipitation and salting out, in order to increase the bioavailability of Rutin. These nanoparticles were characterized by their encapsulation efficiency %, average particle size, polydispersity index, Zeta potential, Fourier transform infrared spectroscopy and scanning electron microscopy analysis. In vitro Rutin release studies of NP3 and NP5 were investigated. Rutin release from NP5 reached 41% in 48 hours. It is aimed that the Rutin-loaded nanoparticles synthesized in this work will be suitable candidates for future multidisciplinary studies developed in nanomedicine. [ABSTRACT FROM AUTHOR]

Model system chicken emulsions were prepared by replacing 5, 10, 15 and 20 % beef fat with chicken skin. Moisture, protein, fat, ash and pH were determined in raw and heat processed emulsions. Emulsion samples were evaluated for cooking characteristics, TBA values and colour parameters (L*, a*, b*). Addition of chicken skin decreased fat content and increased moisture and protein content of emulsion samples. Chicken skin replacement significantly increased water holding capacity and cooking yield and decreased fluid release. Increasing chicken skin in formulation increased a* and b* values of emulsion samples. Therefore, adding of chicken skin instead of beef fat is useful in improving technological quality and producing low fat formulation.

Crude Kheri gum (KG) was purified using water as solvent and ethyl alcohol as precipitating agent. Effect of temperature and concentration on the surface tension of KG was determined. Emulsifying properties of gum was evaluated using sunflower oil as oil phase and purified water as continuous phase for further preparations of emulsions which were evaluated in terms of globular size, flow rate, emulsion capacity and emulsion stability, foam capacity and foam stability and creaming(%). Free radical scavenging properties of polymer was also studied using ascorbic acid as standard against DPPH1 (1,1-diphenyl-2-picryl hydrazyl) and H2O2 as radical. At higher concentration of KG better emulsifying and foaming properties were observed due to the reduction in rate of coalescence and creaming. Globular size of prepared emulsions ranged from 1.4 to 2.6μ. Significant changes in globular size of prepared emulsions were not detected after 45 days. The effective concentration (EC50) sufficient to scavenge 50% of free radical generated using DPPHl was found to as 36.53 ±2.03μg/ml and 11.09 ±3.21 μg/ml for ascorbic acid and KG respectively. The effective concentration (EC50) sufficient to scavenge 50% of hydroxyl ions generated using H2O2 was calculated and found as 73.13± 1.98 μg/ml and 53.96 ± 1.53 μg/ml for ascorbic acid and KG respectively. So, by the help of findings it can be concluded that KG can be used as an emulsifying agent in food, cosmetic and pharmaceutical industry with significant antioxidant potential. [ABSTRACT FROM AUTHOR]

In recent years there has been growing consumer interest towards healthier meat products. Reformulation is one of the most important approaches for the development of meat products containing functional and low-fat additives with modified fatty acid profile. Three main goals related to the improvement of fat content using meat reformulation strategies by structured emulsions (simple, gelled and double emulsions) are reduction of total fat, cholesterol and modification of fatty acid profiles. Gel emulsions, a recent technique in formulation of healthier meat products, are systems created through stabilizing of an emulsion in a hydrogel structure. Multiple emulsions present novel approaches in carrying of bioactive compounds and/or reduction of fat in food industry. O/W gel and W1/O/W2 multiple emulsions are brand new delivery systems for food industry and so, except a very few research, their utilization in industrial meat products has not been studied extensively. This review provides information on the types of lipid emulsions used in meat products and their applicability in meat industry. [ABSTRACT FROM AUTHOR]

In this study, olive oil in water emulsions with different oil contents (30, 40 and 50% w/w on dry matter basis) were prepared for further encapsulation processes. Whey protein isolate and maltodextrin were used as encapsulating agents at different dry matter contents (30, 40 and 50%), and Tween 20 was used at 1% as a stabilizer. Emulsions were produced by a rotor-stator (classic) or an ultrasonic homogenizer. The effect of dry matter content, composition of aqueous phase containing encapsulating agents and oil content on the emulsion stability, rheological properties, droplet size, and microscopy images were determined. The water phase of emulsions containing maltodextrin was more viscous that resulted in better emulsion stability. Moreover the viscosity of emulsions increased with increasing dry matter content and decreasing oil content. The droplet size of emulsions (D[4,3]) prepared by ultrasonic homogenization were lower (0.390-1.974 μm) than that by classic homogenization (1.003-5.205 μm). [ABSTRACT FROM AUTHOR]

The interest of food industry and customers on dietary fibers has recently increased because of the low calorie composition and benefits of dietary fibers on either intestines or metabolic functions. Food products are being enriched by dietary fiber or novel food products with high fiber contents are being produced. According to this trend, it is impossible not to pay attention to the importance of dietary fibers on a regular daily diet. Thus, emulsions, which take a large part of food industry, will be also influenced by this trend. In this study, some general properties of dietary fibers and their effects on emulsion forming and stability are reviewed based on recent studies. [ABSTRACT FROM AUTHOR]

In this study, PVAc homopolymer and copolymer properties in the improvement of different sizes were mixed with calcium carbonate (CaCO3). Homopolymer and copolymer emulsion properties of composites with filler ratio has changed. Tensile strength were increased when the filler content was 30 %. After 40 % filler content the mechanical properties of composites were decreased gradually. The mechanical properties of composites are examined, depending on the percentage PVAc matrix and the filler material and mechanical properties, depending on the mixture ratio and the aging time and temperature were varied. Tensile test were examined and the aging time and temperature depending on the strength and % elongation generally increased. Especially in the case of a mixture containing small particle size filler has a better binding occurred. The mechanical properties of composites better with filler material size 3 microns and observed good mixing. [ABSTRACT FROM AUTHOR]

The functional properties of proteins are defined as the "physico-chemical properties" available in food systems that supports quality and organoleptic characteristics during preparation, processing, and consumption of meat products. The functional properties are developed because physicochemical properties are affected from environmental factors. Significant functional properties of meat proteins include water holding, solubility, viscosity, oil binding, gel formation and emulsification. In this review, the interactions between main ingredients used in the production of emulsified poultry meat products, their functional properties and their effects on emulsifying phenomena were investigated. [ABSTRACT FROM AUTHOR]

Current Aspects in Lipophilic Drug Toxicity Initially, the toxicity findings of bupivacain, which is used as a local anesthesic of the amide group, could be treated by lipid emulsions. The animal studies in this issue supported the "Lipid Sink" theory. By this method, lipid emulsions act by sinking the liphofilic toxic substances by locking on these in the emulsion as a deposit. Lipid emulsions are used in the overdose of calcium channel blockers, beta adrenergic receptor blockers, selective serotonin re-uptake inhibitors, some antipsychotic drugs and organophosphate poisoning, with satisfactory recovery of patients in Emergency Medicine. Experimental, controlled human studies could not be performed due to ethic issues, but the usage of lipid emulsions were the main treatment of resuscitation without any severe side effects in the animal studies and the cases published in the literature. Consequently, the lipid emulsions are the current agents in lipophilic drug toxicity, even in unresponsive patients managed with traditional cardiopulmonary resuscitation modalities in Emergency Department. [ABSTRACT FROM AUTHOR]

Protein, yağ ve lif içeriği oldukça zengin olan kırmızı biber tohumlarının, gıda sanayiinde kullanılarak değerlendirilmesi oldukça önem kazanmaktadır. Kırmızı biber tohum unu ve proteininin çözünürlük ve emülsiyon özellikleri, ticari ürün olan soya protein konsantresi ile karşılaştırılarak incelenmiştir. Bu amaçla yağı alınmış kırmızı biber tohum unu hazırlanmış ve bu undan ekstraksiyon ve izolasyon metodu ile protein elde edilmiştir. Kırmızı biber tohum proteini için en düşük çözünürlük değeri pH 4'de elde edilmiş ve bu değerin altındaki ve üstündeki pH değerlerinde çözünürlük artmıştır. Kırmızı biber tohum proteini, alkali koşullarda kırmızı biber tohum unu ve soya protein konsantresinden daha yüksek çözünürlüğe sahiptir. Genel olarak tüm örneklerde tuz konsantrasyonu arttıkça çözünürlük de artmaktadır. Kırmızı biber tohum proteininde tuz konsantrasyonun çözünürlüğe olan etkisi kırmızı biber tohum ununa göre daha fazladır. Kırmızı biber tohum unu ve proteinin emülsiyon aktivitesi değerleri sırasıyla %49.3-54.7 ve %48.8-70.4; emülsiyon stabilitesi ise %52.9-54.33 ve %47.19-64.9 aralığında değişmektedir. Kırmızı biber tohum proteinin, emülsiyon özellikleri proteinlerin çözünürlük eğrileri ile paralellik göstermektedir. Kırmızı biber tohum proteini, bazik pH koşullarında kırmızı biber tohum ununa ve soya protein konsantresine göre daha yüksek emülsiyon özelliklerine sahiptir. Kırmızı biber tohum proteini ile oluşturulan emülsiyonun stabilitesi kırmızı biber tohum unu ile oluşturulana göre daha yüksektir. Kırmızı biber tohum proteinin emülsiyon özellikleri tuz ilavesi ile azalırken, kırmızı biber tohum unu ve soya protein konsantresinin emülsiyon özellikleri değişmemektedir. [ABSTRACT FROM AUTHOR]

In this study, topically applicable o/w microemulsion (ME), o/w simple emulsion (SE) and solid lipid nanoparticle (SLN) cosmetic delivery systems were prepared containing vitamin E. Characterization of the systems was performed by various techniques, particle size and zeta potential measurement, X-ray diffraction, NMR, vitamin E quantification by validated HPLC method. Release properties of vitamin E from the formulations were determined in vitro using Franz diffusion cells with a synthetic membrane (0.22 μm). Antioxidant effects of the formulations prepared were investigated in vitro by 2,2-diphenyl-1- picrylhydrazyl (DPPH) test. Antioxidant efficacy was also tested in vivo by measuring net skin elasticity and skin roughness values. Vitamin E could be incorporated successfully into ME, SE and SLN delivery systems. The best long-term physical stability was obtained for the microemulsion system. As a result of skin efficacy tests, it can be concluded that SLN formulation containing vitamin E improves skin moisture while decreasing skin roughness (p≤ 0.01) indicating an antiaging efficacy. ME and SE formulations were also found to decrease skin roughness (p≤ 0.001). [ABSTRACT FROM AUTHOR]