The study of the influence of α-lipoic acid, urea and tea tree oil on the rheological properties of the emulsion cream vehicle for use in diabetic foot syndrome

Abstract

The effects of active components (α-lipoic acid, urea and essential tea tree oil) on the structural mechanical (apparent viscosity, shear stress, type of flow) and physicochemical (colloid and thermal stability, pH) properties of the emulsion vehicle were studied in order to substantiate the optimal composition of cream. Analysis of the structural and mechanical properties of the developed samples was carried out on a rotary viscometer BROOKFIELD DV-II + PRO (USA) with a spindle SC4-21.By results of the research ascending and descending curves of the hysteresis loops (rheograms) were constructed and apparent viscosity - shear rate dependence was defined. Using the modern rotational viscometer «Rheolab QC», Anton Paar (Germany) with coaxial cylinders CCC27/SS we determined the hysteresis areas of experimental emulsions that allowed choosing finally complex of emulsifiers. The influences of the components on the colloidal and thermal stability were studied. Attention was drawn that the addition of α-lipoic acid significantly affects the pH value, namely shifts the indicator to the acidic side. Under the investigations conducted optimum emulsion vehicle composition was selected for cream under develop for use in diabetic foot syndrome.