Colloidi e nanosistemi. La tensione interfasale. Termodinamica del self-assembly. Mesofasi liquido-cristalline.
Emulsioni e microemulsioni. Stabilita'. HLB. Proprieta' cinetiche, reologiche, ottiche, elettriche. Rottura di un'emulsione.
Parametro di Hildebrand, QSAR e Pow, LSER, numero M.
Cosmetici tradizionali, funzionali e innovativi.
Principi per la formulazione dei farmaci. Forme farmaceutiche.
Colloidi alimentari. L’acqua.
Geli. Termodinamica di swelling.
Smart e responsive materials.
The course aims at providing the tools for the understanding of the physico-chemical properties that determine the stability of formulations. The entire range of concepts and professional skills that participate in the production of a formulation will be presented: from the initial idea to the prototype, to packaging and customer satisfaction. Special examples will concern cosmetic, pharmaceutic and food formulations.
Introduction to formulations. Creation of a formulation. Recall of physical chemistry of colloids and nanosystems. Interfacial phenomena. Surface tensione. Surfactants: type, physico-chemical and structural properties, use and applications. Self-assembly. Gibbs isotherms. Thermodynamics of micellization. The critical micellar concentration, the measurement of the CMC, effect of temperature and salts on the CMC. Packing parameters. Krafft point and cloud point. Liquid-crystalline mesophases. Phase diagrams of amphiphilic systems.
Emulsions and microemulsions: thermodynamic stability. Hydrophilic-hydrophobic balance (HLB). Phase inversion temperature (PIT). Curvature and rigidity of surfaces. Phase behavior. Liophilic, liophobic and associated colloids. Main dispersing agents. Preparation and kinetic, rheological, optical and electric properties. Intermolecular interactions. Protective colloids. Suspensions. Breaking of an emulsion. Emulsifying agents. Wetting agents.
Solubility parameter: Hildebrand parameter, Hansen method, incremental methods, application to polymers, QSAR and P(ow), LSER, M number.
Cosmetics: the structure of the skin and of the hair. Effect of surfactants. Type of cosmetic formulations. Bases and auxiliaries. Functional and innovtive cosmetics, anti-UV blocks, vesicles, nanoemulsions, Pickering emulsions, nanoparticles, inclusion complexes from cyclodextrins.
Pharmaceutics: the fate of a drug. Fundamentals for the formulation of pharmaceuticals. Different types. Innovative systems for drug delivery.
Food formulations: the structures of a food. Food colloids. Type of water, water activity in food. Examples of food formulations.
Physical and chemical gels: definition, preparation, reticulation, swelling. Thermodynamics of swelling. Organogels.
Smart, responsive and shape memory materials.