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Shelke O, Susarla KPC, Bankar M. Understand the Stabilization Engineering of Ascorbic Acid, Mapping the Scheme for Stabilization, and Advancement. AAPS PharmSciTech 2024; 25:159. [PMID: 38987438 DOI: 10.1208/s12249-024-02882-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2023] [Accepted: 06/30/2024] [Indexed: 07/12/2024] Open
Abstract
Vitamin C is extensively used in cosmetic formulation, howbeit stability is the supreme demerit that limits its use in beautifying products. Numerous techniques are being employed to inhibit the degradation of vitamin C caused by formulation components to facilitate the use in skin rejuvenating products. Diverse materials are being exercised in formulation to stabilize the ascorbic acid and ingredients selected in this formulation composition help for stabilization. The initial stable prototype is developed and further optimization is accomplished by applying the design of experiment tools. The stable pharmaceutical formulations were evaluated for the evaluation parameters and designated as two optimized formulations. The analytical method for the assay of ascorbic acid from the United States pharmacopeia and the related substance method from European pharmacopeia has been modified to be used for cream formulation. The DoE design exhibited that the stability of formulation is impacted by citric acid and tartaric acid but not by propylene glycol and glycerin. The analysis results of topical formulations for the evaluation parameter exhibited satisfactory results. The in-vitro release study method has been developed, optimized, and validated to fit the analysis. The in-vitro studies have been performed for selected compositions and both the formulation has similar kinds of release patterns. The stability study as per ICH guidelines exhibited that the product is stable for accelerated, intermediate, and room-temperature storage conditions. The optimized formulation shows constant release and permeation of ascorbic acid through the skin. The formulation with the combinations of citric acid, tartaric acid, and tocopherol is more stable and the degradation of vitamin C has been reduced significantly. The beaucoup strategies in the unique composition help to protect the degradation by inhibiting the multitudinous degradation pathways.
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Affiliation(s)
- Om Shelke
- Department of Pharmaceutics, Pacific Academy of Higher Education and Research University, Udaipur, Rajasthan, India.
- Formulation and Development, Sinomune Pharmaceutical Co. Ltd., Wuxi, China.
| | | | - Manish Bankar
- Department of Pharmaceutics, Shri Veerbhadreshwar Education Trust's College of Pharmacy, Humnabad, Karnataka, India
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Jin D, Yu X, Wang Q, Chen X, Xiao M, Wang H, Cui Y, Lu W, Ge L, Yao Y, Zhou X, Wu J, Jian S, Yang H, Tao Y, Shen Q. A study of the effect of hypothyroidism during pregnancy on human milk quality based on rheological properties. J Dairy Sci 2024; 107:3400-3412. [PMID: 38135045 DOI: 10.3168/jds.2023-23900] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2023] [Accepted: 11/30/2023] [Indexed: 12/24/2023]
Abstract
Hypothyroidism has been found to have an effect on the nutritional composition of human milk during pregnancy. This study aims to explore the combined influence of rheological properties, macronutrient content, particle size, and the zeta potential of milk fat globules, as well as the composition of milk fat globule membrane (MFGM) proteins on the quality of human milk in gestational hypothyroidism. The study revealed that human milk from the group with hypothyroidism during pregnancy (AHM) was less viscoelastic and stable when compared with normal pregnancy group human milk (NHM). Furthermore, the particle size and macronutrient content of NHM were found to be larger than that of AHM. In contrast, the zeta potential of AHM was greater than that of NHM. The sodium dodecyl sulfate-PAGE results disclosed that the composition of MFGM proteins in these 2 groups were generally the same, but the content of AHM was lower than that of NHM. In conclusion, this study confirms that hypothyroidism during pregnancy can have a significant effect on the quality of human milk.
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Affiliation(s)
- Danping Jin
- Collaborative Innovation Center of Seafood Deep Processing, Zhejiang Province Joint Key Laboratory of Aquatic Products Processing, Institute of Seafood, Zhejiang Gongshang University, Hangzhou 310012, China
| | - Xinyue Yu
- Alberta Institute, Wenzhou Medical University, Wenzhou 325035, China
| | - Qingcheng Wang
- Hangzhou Linping Hospital of Traditional Chinese Medicine, Hangzhou 311199, China
| | - Xi Chen
- Collaborative Innovation Center of Seafood Deep Processing, Zhejiang Province Joint Key Laboratory of Aquatic Products Processing, Institute of Seafood, Zhejiang Gongshang University, Hangzhou 310012, China
| | - Min Xiao
- Hangzhou Linping District Maternal and Child Health Care Hospital, Hangzhou, Zhejiang 311113, China
| | - Haifeng Wang
- Collaborative Innovation Center of Seafood Deep Processing, Zhejiang Province Joint Key Laboratory of Aquatic Products Processing, Institute of Seafood, Zhejiang Gongshang University, Hangzhou 310012, China
| | - Yiwei Cui
- Collaborative Innovation Center of Seafood Deep Processing, Zhejiang Province Joint Key Laboratory of Aquatic Products Processing, Institute of Seafood, Zhejiang Gongshang University, Hangzhou 310012, China
| | - Weibo Lu
- Collaborative Innovation Center of Seafood Deep Processing, Zhejiang Province Joint Key Laboratory of Aquatic Products Processing, Institute of Seafood, Zhejiang Gongshang University, Hangzhou 310012, China
| | - Lijun Ge
- Collaborative Innovation Center of Seafood Deep Processing, Zhejiang Province Joint Key Laboratory of Aquatic Products Processing, Institute of Seafood, Zhejiang Gongshang University, Hangzhou 310012, China
| | - Ying Yao
- Hangzhou Linping District Maternal and Child Health Care Hospital, Hangzhou, Zhejiang 311113, China
| | - Xiaoli Zhou
- Hangzhou Linping District Maternal and Child Health Care Hospital, Hangzhou, Zhejiang 311113, China
| | - Jiahui Wu
- Institute of Seafood, Zhejiang Gongshang University, Hangzhou 310012, China
| | - Shikai Jian
- Institute of Seafood, Zhejiang Gongshang University, Hangzhou 310012, China
| | - Huijuan Yang
- College of Standardization, China Jiliang University, Hangzhou 310018, PR China.
| | - Ye Tao
- Hangzhou Linping District Maternal and Child Health Care Hospital, Hangzhou, Zhejiang 311113, China
| | - Qing Shen
- Institute of Seafood, Zhejiang Gongshang University, Hangzhou 310012, China; Department of Clinical Laboratory, The Quzhou Affiliated Hospital of Wenzhou Medical University, Quzhou People's Hospital, Quzhou 324000, China.
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Biglarian N, Rafe A, Shahidi SA. Effect of basil seed gum and κ-carrageenan on the rheological, textural, and structural properties of whipped cream. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:5851-5860. [PMID: 33788968 DOI: 10.1002/jsfa.11237] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/01/2021] [Revised: 03/18/2021] [Accepted: 03/31/2021] [Indexed: 06/12/2023]
Abstract
BACKGROUND Basil seed gum (BSG) is a novel polysaccharide that has been found wide application in the food industry. It can be used in whipped cream due to its thickening and emulsifying properties. The effect of BSG and κ-carrageenan on the structure-rheology relationships of whipped cream was evaluated. RESULTS The viscosity of cream containing BSG was higher than that of carrageenan. Basil seed gum resulted in a strong capacity to improve the viscosity of the cream. Rheological results showed the low-frequency dependence of the elastic modulus was improved by BSG, which had a strong effect on the rigidity of the emulsion. The fracture strain of the creams containing BSG or κ-carrageenan was between the normal cream and acidified caseinate stabilized emulsion foam. It was found that the protein segments of BSG could be adsorbed at the oil-water interface, resulting in the formation of a pseudo-gel network, which creates a stronger molecular protein network in the whipped cream. Microstructure study revealed that whipped cream containing κ-carrageenan exhibited some flocculation, which could be caused by non-adsorbed polysaccharides or proteins. In contrast, cream containing BSGshowed more voids, which have considerably decreased by fat content and enhance the foam structure. CONCLUSION As a result, synergistic interactions between proteins and polysaccharides (BSG and κ-carrageenan) could promote the development of a cross-linked network. Indeed, due to its high levels of hydrophilicity, BSG absorbs water, acts as a thickening agent, and competes against caseinate at the interfaces and is incorporated into whipped cream to provide a more desirable physical structure for the product. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Niloofar Biglarian
- Department of Food Science and Technology, Collage of Agriculture and Food Science, Ayattolah Amoli Branch, Islamic Azad University, Amol, Iran
| | - Ali Rafe
- Department of Food Processing, Research Institute of Food Sciecne and Technology (RIFST), Mashhad, Iran
| | - Seyed-Ahmad Shahidi
- Department of Food Science and Technology, Collage of Agriculture and Food Science, Ayattolah Amoli Branch, Islamic Azad University, Amol, Iran
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Logan A, Lopez C, Xu M, Day L, Oiseth S, Augustin MA. Tempering governs the milk fat crystallisation and viscoelastic behaviour of unprocessed and homogenised creams. Food Res Int 2021; 147:110557. [PMID: 34399534 DOI: 10.1016/j.foodres.2021.110557] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2021] [Revised: 06/07/2021] [Accepted: 06/21/2021] [Indexed: 11/25/2022]
Abstract
The crystallisation behaviour of milk fat plays an important role in the functionality and sensory properties of fat-rich dairy products. In this study, we investigated the impact of tempering to 25 °C on the viscoelastic properties, particle size and thermal behaviour of 20% w/w unprocessed and homogenised creams prepared from bovine milk. The crystallisation properties were examined by synchrotron X-ray diffraction (XRD) at small (SAXS) and wide angle (WAXS) and differential scanning calorimetry (DSC). Oscillation rheology was performed to characterise the cream's viscoelastic properties. Homogenisation (35 MPa) reduced the average droplet size from 4.4 to 1.3 µm. After 24 h storage at 4 °C, milk fat structures showed triacylglycerol (TAG) 2L and 3L(001, 002, 003, 005) lamellar stacking orders associated predominantly with the α and β' polymorphic forms. Tempering to 25 °C induced the complete melting of the 3L crystals and led to an irreversible loss in the elastic modulus (G') and a reduction in the viscous modulus (G'') once returned to refrigerated conditions, due to changes in the particle-particle interactions and structure of the reformed milk fat crystals. The results demonstrate that crystallisation behaviour of milk fat is influenced by droplet size and the rearrangement of triacylglycerol (TAG) upon tempering, and lead to changes in the viscoelastic behaviour of dairy products containing a high level of milk fat.
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Affiliation(s)
- Amy Logan
- CSIRO Agriculture and Food, 671 Sneydes Road, Werribee, Victoria 3030, Australia.
| | | | - Mi Xu
- CSIRO Agriculture and Food, 671 Sneydes Road, Werribee, Victoria 3030, Australia.
| | - Li Day
- CSIRO Agriculture and Food, 671 Sneydes Road, Werribee, Victoria 3030, Australia.
| | - Sofia Oiseth
- CSIRO Agriculture and Food, 671 Sneydes Road, Werribee, Victoria 3030, Australia.
| | - Mary Ann Augustin
- CSIRO Agriculture and Food, 671 Sneydes Road, Werribee, Victoria 3030, Australia.
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Panchal B, Truong T, Prakash S, Bansal N, Bhandari B. Influence of fat globule size, emulsifiers, and cream-aging on microstructure and physical properties of butter. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2021.105003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Samoichuk K, Zhuravel D, Palyanichka N, Oleksiienko V, Petrychenko S, Slobodyanyuk N, Shanina O, Galyasnyj I, Adamchuk L, Sukhenko V. Improving the quality of milk dispersion in a counter-jet homogenizer. POTRAVINARSTVO 2020. [DOI: 10.5219/1407] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
Homogenization is a necessary process in the production of drinking milk and most dairy products. The specific energy consumption of the most common valve homogenizers reaches 8 kW h.t-1. A promising way to reduce it is the introduction of more effective counter-jet homogenizers. The purpose of these studies is to increase the efficiency of machines of this type through fuller use of their kinetic energy. To achieve this, the design of a ring reflector was developed and experimental studies were carried out to determine its influence on the efficiency of milk fat dispersion in a counter-jet homogenizer. Calculations were made to determine the reflector’s design parameters. An installation for experimental research has been developed, in which the required milk pressure is created with the help of compressed carbon dioxide. The dispersive indices of the milk emulsion were determined by computer analysis of milk sample micrographs obtained with an optical microscope and a digital camera using Microsoft Office Excel and Microsoft Visual Studio C# software using the OpenCV Sharp library. As a result of research, the formula for defining the angle of the reflector top has been determined analytically. Experimental studies proved its validity and allowed determination of the optimal diameter. A comparison of the dependence of the degree of homogenization on the excess pressure in a counter-jet homogenizer proves a 15 – 20% increase in the degree of dispersion when using a reflector. At the same time, specific energy consumption does not increase. Comparison of the distribution curves of milk fat globules by size after counter-jet homogenization and homogenization with a reflector suggests that the average diameter of fat globules for the experimental method decreases from 0.99 to 0.83 μm. This indicates the high quality of the dispersal characteristics of the milk emulsion after processing in a counter-jet homogenizer with a reflector.
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Patel A, Mohanan A, Ghosh S. Effect of protein type, concentration and oil droplet size on the formation of repulsively jammed elastic nanoemulsion gels. SOFT MATTER 2019; 15:9762-9775. [PMID: 31742298 DOI: 10.1039/c9sm01650c] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Rheology of sodium caseinate (SC) and whey protein isolate (WPI)-stabilized nanoemulsions (NEs) was investigated as a function of protein (1-5 wt%) and oil (30 and 40 wt%) concentration and storage time. For SC NEs, gel strength increased with an increase in protein and oil concentration and a decrease in droplet size and below a critical size transformed into a strong elastic gel that did not flow under gravity. Surprisingly, WPI NEs, although stable and had similar droplet size to SC NEs, did not form elastic gels. The stability of the NEs was studied for 3 months, and no significant change was observed. Considerable higher storage modulus (G') of SC NEs compared to WPI NEs was attributed to an increased effective droplet volume fraction (φeff) due to a thicker steric barrier of SC compared to WPI. The DLVO interdroplet potential was used to calculate the thickness of the charge cloud at an overall repulsive interaction of 1 kBT, which was added to the steric barrier to calculate the effective droplet size and φeff. At the highest φeff (0.79) for 5% SC NEs with 40% oil, the nanodroplets and associated repulsive barrier randomly jammed, leading to the formation of a strong elastic gel. For WPI NEs, maximum φeff was 0.57, leading to a lack of jamming and viscous fluid-like behaviour. Re-plotting G' with φeff for SC NEs with different protein concentration showed a linear trend followed by a rapid increase in G' at a critical φeff, confirming the transition from weak glassy region to strong randomly jammed structure. SC-stabilized repulsively jammed NE-gels could be used as a novel soft material where a lower oil volume fraction and long-term stability is required.
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Affiliation(s)
- Aakash Patel
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Saskatchewan, Canada.
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Yang J, Wang H, He L, Wei B, Xu C, Xu Y, Zhang J, Li S. Reconstituted Fibril from Heterogenic Collagens-A New Method to Regulate Properties of Collagen Gels. Macromol Res 2019. [DOI: 10.1007/s13233-019-7160-y] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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10
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Ghorbani‐HasanSaraei A, Rafe A, Shahidi S, Atashzar A. Microstructure and chemorheological behavior of whipped cream as affected by rice bran protein addition. Food Sci Nutr 2019; 7:875-881. [PMID: 30847166 PMCID: PMC6392820 DOI: 10.1002/fsn3.939] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2018] [Revised: 12/26/2018] [Accepted: 12/27/2018] [Indexed: 11/20/2022] Open
Abstract
The effect of rice bran protein (RBP) isolate addition on the rheological and structural properties of commercial whipped cream with 25% and 35% fat was investigated. Results showed that increasing the fat content from 25% to 35% leads to an increase in the elastic modulus. Furthermore, by increasing the amount of RBP from 1% to 3% in both creams, significant increase occurred in the complex modulus. As the fat content increased from 25% to 35%, the slope of flow behavior was increased, which revealed more thinning behavior and pseudoplasticity index of cream. The cream containing 35% fat and 3% RBP had also shown the low index (n = 0.298) which confirmed the firmer structure of the cream. The maximum consistency index (k) obtained was 9.41 for the cream with 35% fat and 3% RBP, which approved its strong foam structure. In general, according to our results it is obvious that whipped cream with the highest amount of fat and the lowest value of protein can lead to maximum stability of the whipping cream. Among the samples, the lowest stiffness was observed in cream of 35% fat, containing 3% rice bran protein. However, cream containing 35% fat and 1% RBP had convenient overrun and good stability. The microstructural results showed that the cream structure has relatively large globular aggregates in network and develops large pores, which permit to retain sufficient water/air. By increasing the fat content of cream from 25% to 35%, the voids and spaces in the cream were significantly decreased and the pores become less which improve the foam structure. Therefore, it can be concluded the cream with more fat has the more overrun and stability. In general, it is possible to improve the foam structure of cream by substituting fat by RBP.
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Affiliation(s)
- Azade Ghorbani‐HasanSaraei
- Department of Food Science and TechnologyCollege of Agriculture and Food ScienceAyatollah Amoli BranchIslamic Azad UniversityAmolIran
| | - Ali Rafe
- Department of Food ProcessingResearch Institute of Food Science and Technology (RIFST)MashhadIran
| | - Seyed‐Ahmad Shahidi
- Department of Food Science and TechnologyCollege of Agriculture and Food ScienceAyatollah Amoli BranchIslamic Azad UniversityAmolIran
| | - Azin Atashzar
- Department of Food Science and TechnologyCollege of Agriculture and Food ScienceAyatollah Amoli BranchIslamic Azad UniversityAmolIran
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Microfiltration and ultra-high-pressure homogenization for extending the shelf-storage stability of UHT milk. Food Res Int 2018; 107:477-485. [DOI: 10.1016/j.foodres.2018.02.068] [Citation(s) in RCA: 38] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2017] [Revised: 02/26/2018] [Accepted: 02/27/2018] [Indexed: 11/18/2022]
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12
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13
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Ningtyas DW, Bhandari B, Bansal N, Prakash S. Effect of homogenisation of cheese milk and high-shear mixing of the curd during cream cheese manufacture. INT J DAIRY TECHNOL 2017. [DOI: 10.1111/1471-0307.12482] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Dian Widya Ningtyas
- School of Agriculture and Food Sciences; The University of Queensland; St Lucia QLD 4072 Australia
| | - Bhesh Bhandari
- School of Agriculture and Food Sciences; The University of Queensland; St Lucia QLD 4072 Australia
| | - Nidhi Bansal
- School of Agriculture and Food Sciences; The University of Queensland; St Lucia QLD 4072 Australia
| | - Sangeeta Prakash
- School of Agriculture and Food Sciences; The University of Queensland; St Lucia QLD 4072 Australia
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Chung C, Sher A, Rousset P, McClements DJ. Influence of homogenization on physical properties of model coffee creamers stabilized by quillaja saponin. Food Res Int 2017; 99:770-777. [DOI: 10.1016/j.foodres.2017.06.060] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2017] [Revised: 06/22/2017] [Accepted: 06/25/2017] [Indexed: 10/19/2022]
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15
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Size-based fractionation of native milk fat globules by two-stage centrifugal separation. INNOV FOOD SCI EMERG 2017. [DOI: 10.1016/j.ifset.2017.03.011] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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