1
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Daghmash RM, Khanfar MS, Darweesh RS. Risperidone Pellets, Pycnogenol ®, and Glucomannan Gummy Formulation for Managing Weight Gain and ADHD in Autistic Children. Pharmaceutics 2024; 16:1062. [PMID: 39204407 PMCID: PMC11360717 DOI: 10.3390/pharmaceutics16081062] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2024] [Revised: 07/31/2024] [Accepted: 07/31/2024] [Indexed: 09/04/2024] Open
Abstract
Gummy formulations are defined as gradually or slowly released solid oral dosage forms. Risperidone is an atypical antipsychotic medication used to treat schizophrenia and autism-related irritability. This study presents the development of visually appealing, patient-tailored medicated gummies that act as a novel pharmaceutical form of Risperidone for pediatrics. In this study, two gummy bases were used, one containing Glucomannan and the other containing Gelatin as a gelling agent, where these gummy bases were loaded with coated Risperidone pellets with a controlled release layer. The final products were evaluated for their pH, viscosity, content uniformity, drug content, and dissolution profile. Both formulas showed proper rheology and met content and weight uniformity standards. The release rates for F1 and F2 in the acidic media were 25% and 11%, respectively, after 2 h. At the same time, a full-release profile for Risperidone was noticed in both formulae at pH 6.8 where the release lasts for 24 h. It can be concluded that the chewable semi-solid dosages (gummies) filled with coated pellets are suitable for pediatric patients since pediatrics have drug-related problems which can be solved using high gastro-resistance coated pellets, which also shows a proper release profile for the drug.
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Affiliation(s)
| | - Mai S. Khanfar
- Department of Pharmaceutical Technology, Faculty of Pharmacy, Jordan University of Science and Technology, P.O. Box 3030, Irbid 22110, Jordan; (R.M.D.); (R.S.D.)
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2
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Dalabasmaz S, Melayim ME, Konar N. Effects of gelatin concentration, adding temperature and mixing rate on texture and quality characteristics of model gels. J Texture Stud 2023. [PMID: 37718251 DOI: 10.1111/jtxs.12800] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2023] [Revised: 08/18/2023] [Accepted: 08/30/2023] [Indexed: 09/19/2023]
Abstract
In this study, the effects of gelatin concentrations (GC) (5.0-10.0 g/100 g), mixing rate (MR) (100-1100 rpm), and gelatin addition temperature (GAT) (55, 60, and 65°C) were investigated on the main textural and various physicochemical properties of model gels (n = 72) prepared using sucrose and glucose syrup (40-42 DE). Considering the p-value of the F-statistic calculated by analysis of variance and the 5% significance level, the production parameters and their interactions had a significant effect on the quality parameters. The influence of the production parameters GC, MR, and GAT, and the interaction of these parameters, GC * MR, GC * GAT, MR * GAT, and GC * MR * GAT of the model gels on the quality characteristic were expressed by converting the Type III SS values into percent values. When all quality characteristics were considered together, MR was the most influential with a score of 58%. PCAmix, a combination of factorial analysis with PCA, was used to visualize the correlations between the production parameters and the quality characteristics of the modeled gels. A great influence was observed between MR and moisture content, color properties, and texture parameters, except springiness. A moderate effect of GC and a minor effect of GAT could be characterized. With the 2D-map of observations, the model gels could be clearly divided into two groups according to the MRs. In accordance with the observations diagram of PCAmix, the similarity dendrogram of AHC also formed two clusters, one cluster for the samples with MR 100 and 200 rpm and one cluster for the samples with MR 500 and 1100 rpm.
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Affiliation(s)
- Sevim Dalabasmaz
- Food Chemistry, Department of Chemistry and Pharmacy, Friedrich-Alexander-Universität Erlangen-Nürnberg (FAU), Erlangen
| | - Mehmet Erhan Melayim
- Faculty of Engineering, Department of Food Engineering, Siirt University, Siirt, Turkey
| | - Nevzat Konar
- Faculty of Agriculture, Department of Dairy Technology, Ankara University, Ankara, Turkey
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3
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Soft confectionery products: Quality parameters, interactions with processing and ingredients. Food Chem 2022; 385:132735. [DOI: 10.1016/j.foodchem.2022.132735] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2021] [Revised: 02/18/2022] [Accepted: 03/15/2022] [Indexed: 11/21/2022]
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4
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Health conscious consumers and sugar confectionery: Present aspects and projections. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.02.001] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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5
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Matulyte I, Marksa M, Bernatoniene J. Development of Innovative Chewable Gel Tablets Containing Nutmeg Essential Oil Microcapsules and Their Physical Properties Evaluation. Pharmaceutics 2021; 13:873. [PMID: 34204813 PMCID: PMC8231507 DOI: 10.3390/pharmaceutics13060873] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2021] [Revised: 05/31/2021] [Accepted: 06/09/2021] [Indexed: 01/29/2023] Open
Abstract
Chewable gel tablets are a dosed pharmaceutical form, which can have an active substance, pharmacological effect, or value of nutrition. The texture of these tablets is soft, springy, flexible, and elastic-this is influenced by the chosen ingredients. The aim of this study was to prepare chewable gel tablets with nutmeg essential oil-loaded microcapsules and determine the volatile compounds released from this pharmaceutical form. Gel tablets were prepared by using gelatin as basis, nutmeg essential oil as active compound, and natural ingredients: thyme-sugar syrup, thyme extract, and citric acid as taste and color additives. Texture properties were measured by a texture analyzer. The release of volatile compounds from nutmeg essential oil and gel tablets were analyzed by headspace-gas chromatography with mass spectroscopy in control and artificial saliva conditions in vitro. Nutmeg essential oil microcapsules had influence on the gel tablet's physical properties (p < 0.05, by comparing tablets without glycerol and relative sample with glycerol); glycerol protects the tablets from the formation of sugar crystals on top and keeps good physical parameters (p < 0.05). A total of 12 volatile compounds were identified in nutmeg essential oil, and the six compounds with the highest amounts were selected as controls. Gel tablets prolong the release time of volatile compounds and reduce the amount of the compounds compared to the microcapsules (p < 0.05).
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Affiliation(s)
- Inga Matulyte
- Department of Drug Technology and Social Pharmacy, Medical Academy, Lithuanian University of Health Sciences, LT-50161 Kaunas, Lithuania
- Institute of Pharmaceutical Technologies, Medical Academy, Lithuanian University of Health Sciences, LT-50161 Kaunas, Lithuania
| | - Mindaugas Marksa
- Department of Analytical and Toxicological Chemistry, Medical Academy, Lithuanian University of Health Sciences, LT-50161 Kaunas, Lithuania
| | - Jurga Bernatoniene
- Department of Drug Technology and Social Pharmacy, Medical Academy, Lithuanian University of Health Sciences, LT-50161 Kaunas, Lithuania
- Institute of Pharmaceutical Technologies, Medical Academy, Lithuanian University of Health Sciences, LT-50161 Kaunas, Lithuania
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6
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Baycar A, Konar N, Poyrazoglu ES, Goktas H, Sagdic O. Using white spread and compound chocolate as phenolic compound delivering agent: A model study with black carrot extract. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15392] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Abdullah Baycar
- Vocational School of Technical Sciences Program of Food Technology Siirt University Siirt Turkey
| | - Nevzat Konar
- Agriculture Faculty Food Engineering Department Eskisehir Osmangazi University Eskisehir Turkey
| | | | - Hamza Goktas
- Chemical and Metallurgical Engineering Faculty Food Engineering Department Yildiz Technical University Istanbul Turkey
| | - Osman Sagdic
- Chemical and Metallurgical Engineering Faculty Food Engineering Department Yildiz Technical University Istanbul Turkey
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7
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Encapsulation of strawberry flavour and physicochemical characterization of the encapsulated powders. POWDER TECHNOL 2021. [DOI: 10.1016/j.powtec.2020.11.060] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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8
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Matulyte I, Mataraite A, Velziene S, Bernatoniene J. The Effect of Myristica fragrans on Texture Properties and Shelf-Life of Innovative Chewable Gel Tablets. Pharmaceutics 2021; 13:pharmaceutics13020238. [PMID: 33572143 PMCID: PMC7915811 DOI: 10.3390/pharmaceutics13020238] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2021] [Revised: 02/01/2021] [Accepted: 02/03/2021] [Indexed: 12/26/2022] Open
Abstract
Chewable gel tablets are an underdeveloped subject, even though there are many simple chewable tablets and gummy candies in the food and pharmaceutical industries. Chewable gel tablets are not as sweet, they can have an active substance, pharmacological effect, and a value of nutrition. The aim of this study was to prepare gelatin-based chewable tablets with Myristica fragrans as a preservative and to determine the shelf-life variability depending on storage conditions, and to evaluate texture changes. Firmness and springiness of gel tablets were measured by a texture analyzer and compared between different storage conditions and the shelf-life of tablets was established by mold growing time. Chewable gel tablets were prepared by using silicone form. Mold was most likely to grow on tablets that have been packaged in squeezable bags (after 14 days 60% of all formulations had a mold, p < 0.05). The most stable tablets (over 180 days) were in sealed boxes and contained nutmeg essential oil or its solution, or ethanolic nutmeg extract. The gel tablets’ firmness increased about 4 times when they were stored in opened plastic boxes and their springiness decreased about 1.65 times after 28 days in the mentioned conditions, p < 0.05. Nutmeg hydrolat had the highest influence on texture variation (p < 0.05).
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Affiliation(s)
- Inga Matulyte
- Department of Drug Technology and Social Pharmacy, Lithuanian University of Health Sciences, LT-50161 Kaunas, Lithuania; (I.M.); (S.V.)
- Institute of Pharmaceutical Technologies, Lithuanian University of Health Sciences, LT-50161 Kaunas, Lithuania
| | - Akvile Mataraite
- Faculty of Medicine, Lithuanian University of Health Sciences, LT-44307 Kaunas, Lithuania;
| | - Saule Velziene
- Department of Drug Technology and Social Pharmacy, Lithuanian University of Health Sciences, LT-50161 Kaunas, Lithuania; (I.M.); (S.V.)
| | - Jurga Bernatoniene
- Department of Drug Technology and Social Pharmacy, Lithuanian University of Health Sciences, LT-50161 Kaunas, Lithuania; (I.M.); (S.V.)
- Institute of Pharmaceutical Technologies, Lithuanian University of Health Sciences, LT-50161 Kaunas, Lithuania
- Correspondence: ; Tel.: +370-60063349
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9
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Assessment of Rosemary ( Rosmarinus officinalis L.) Extract as Antioxidant in Jelly Candies Made with Fructan Fibres and Stevia. Antioxidants (Basel) 2020; 9:antiox9121289. [PMID: 33339389 PMCID: PMC7767232 DOI: 10.3390/antiox9121289] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2020] [Revised: 12/14/2020] [Accepted: 12/16/2020] [Indexed: 01/20/2023] Open
Abstract
Enrichment with rosemary antioxidants is proposed as a possible strategy to obtain healthier jelly candies. Two aqueous rosemary extracts (RE) containing 73.9 (RE74) and 145.6 (RE146) mg polyphenols per g fresh weight were assessed as antioxidants in jelly candies based on fructooligosaccharides, inulin and stevia. Up to 15 phenolic acids, flavonoids and diterpenes were determined in the extracts, with rosmarinic acid as the main active compound. Sensory tolerance, physical properties, rosmarinic acid recovery, polyphenol content, and antioxidant capacity were determined in jelly candies. The threshold of sensory detection was established at 0.26 g RE146/kg of raw candy, below which rosemary off-flavours were avoided without altering pH, brix, texture, CIELab colour, and consumer acceptance. Adding 0.26 g RE146 per kg increased (p < 0.001) polyphenol content from 197 to 411 µg GAE/g and the antioxidant capacity from 1.77 to 4.14 μmol Trolox/g. Rosemary polyphenols resulted in being resistant to cooking, acted as secondary antioxidants and showed good interaction with the other jelly ingredients. Aqueous extracts from rosemary distillation by-products can be incorporated at acceptable levels to jelly candy formulations leading to higher oxidative stability and an increased content of dietary polyphenols.
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10
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Peptides, DNA and MIPs in Gas Sensing. From the Realization of the Sensors to Sample Analysis. SENSORS 2020; 20:s20164433. [PMID: 32784423 PMCID: PMC7472373 DOI: 10.3390/s20164433] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/15/2020] [Revised: 08/04/2020] [Accepted: 08/05/2020] [Indexed: 12/16/2022]
Abstract
Detection and monitoring of volatiles is a challenging and fascinating issue in environmental analysis, agriculture and food quality, process control in industry, as well as in 'point of care' diagnostics. Gas chromatographic approaches remain the reference method for the analysis of volatile organic compounds (VOCs); however, gas sensors (GSs), with their advantages of low cost and no or very little sample preparation, have become a reality. Gas sensors can be used singularly or in array format (e.g., e-noses); coupling data output with multivariate statical treatment allows un-target analysis of samples headspace. Within this frame, the use of new binding elements as recognition/interaction elements in gas sensing is a challenging hot-topic that allowed unexpected advancement. In this review, the latest development of gas sensors and gas sensor arrays, realized using peptides, molecularly imprinted polymers and DNA is reported. This work is focused on the description of the strategies used for the GSs development, the sensing elements function, the sensors array set-up, and the application in real cases.
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11
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Usage possibility of mannitol and soluble wheat fiber in low calorie gummy candies. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109531] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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12
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Fish meal freshness detection by GBDT based on a portable electronic nose system and HS-SPME–GC–MS. Eur Food Res Technol 2020. [DOI: 10.1007/s00217-020-03462-7] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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13
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Comparison of IRMS, GC-MS and E-Nose data for the discrimination of saffron samples with different origin, process and age. Food Control 2019. [DOI: 10.1016/j.foodcont.2019.106736] [Citation(s) in RCA: 35] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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14
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Gaggiotti S, Shkembi B, Sacchetti G, Compagnone D. Study on volatile markers of pasta quality using GC-MS and a peptide based gas sensor array. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108364] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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15
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Headspace Volatile Evaluation of Carrot Samples-Comparison of GC/MS and AuNPs-hpDNA-Based E-Nose. Foods 2019; 8:foods8080293. [PMID: 31357626 PMCID: PMC6722575 DOI: 10.3390/foods8080293] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2019] [Revised: 07/15/2019] [Accepted: 07/24/2019] [Indexed: 12/22/2022] Open
Abstract
The performances of a quartz crystal microbalances (QCMs) based on an electronic nose (E-nose), modified with hairpin-DNA (hpDNA) for carrot aroma profiling has been evaluated. Solid phase micro-extraction (SPME) headspace sampling, combined with gas chromatography (GC), was used as a reference method. The changes in carrot aroma profiles stored at different temperatures (−18 °C, 4 °C, 25 °C, and 40 °C) were monitored during time up to 26 days. The principal component analysis of the data evidenced the different aroma patterns related to the presence of different key compounds. The output data achieved with the hpDNA-based E-nose were able to detect aroma patterns similar to gas chromatography with mass spectrometry (GC-MS). This work demonstrates that hpDNA has different sizes of loops that can be used for the development of sensor arrays able to detect aroma patterns in food and their changes with advantages in terms of easiness of usage, rapidity, and cost of analysis versus classical methods.
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16
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Čižauskaitė U, Jakubaitytė G, Žitkevičius V, Kasparavičienė G. Natural Ingredients-Based Gummy Bear Composition Designed According to Texture Analysis and Sensory Evaluation In Vivo. Molecules 2019; 24:molecules24071442. [PMID: 30979093 PMCID: PMC6480394 DOI: 10.3390/molecules24071442] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2019] [Revised: 04/04/2019] [Accepted: 04/10/2019] [Indexed: 01/21/2023] Open
Abstract
The increased interest in functional materials of natural origin has resulted in a higher market demand for preservative-free, “clean label”, or natural ingredients-based products. The gummy bear food supplements are more acceptable to consumers and have fewer limitations compared to other dosage forms. The aim of our study was to produce natural ingredients-based gummy bear composition, and evaluate the influence of the selected ingredients on the product’s textural properties, its acceptance in vivo, and the gummy bear’s quality. The optimal base composition was determined using a surface response design: gelatin 4.3 g and agave syrup 6.3 g. The investigated sweeteners did not affect the textural properties (p > 0.05). However, further studies demonstrated that a 100% increase of agave results in up to 27% higher flexibility (p < 0.05). The addition of calcium and cholecalciferol reduced firmness by 59.59 ± 1.45% (p < 0.05). On the other hand, acai berry extract had no significant effect. The presence of calcium resulted in a decreased smell and taste; however, the data indicated that experimental texture analysis is a more accurate technique than in vivo evaluation. The acai berry extract did not improve all of the tested sensory properties. We can conclude that the suggested gummy bear base can be supplemented with various active ingredients and commercialized, though further studies are needed to investigate the other natural sources to mask the unpleasant taste of active ingredients and avoid water loss.
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Affiliation(s)
- Ugnė Čižauskaitė
- Institute of Pharmaceutical Technology, Lithuanian University of Health Sciences, A.Mickevičiaus g. 9, LT-44307, Kaunas, Lithuania.
| | - Greta Jakubaitytė
- Department of Drug Technology and Social Pharmacy, Lithuanian University of Health Sciences, A.Mickevičiaus g. 9, LT-44307, Kaunas, Lithuania.
| | - Virgilijus Žitkevičius
- Department of Drug Chemistry, Lithuanian University of Health Sciences, A.Mickevičiaus g. 9, LT-44307, Kaunas, Lithuania.
| | - Giedrė Kasparavičienė
- Institute of Pharmaceutical Technology, Lithuanian University of Health Sciences, A.Mickevičiaus g. 9, LT-44307, Kaunas, Lithuania.
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Ballen SC, Graboski AM, Manzoli A, Steffens J, Steffens C. Monitoring Aroma Release in Gummy Candies During The Storage Using Electronic Nose. FOOD ANAL METHOD 2019. [DOI: 10.1007/s12161-019-01496-6] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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18
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Graboski AM, Galvagni E, Manzoli A, Shimizu FM, Zakrzevski CA, Weschenfelder TA, Steffens J, Steffens C. Lab-made electronic-nose with polyaniline sensor array used in classification of different aromas in gummy candies. Food Res Int 2018; 113:309-315. [PMID: 30195525 DOI: 10.1016/j.foodres.2018.07.011] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2018] [Revised: 07/02/2018] [Accepted: 07/04/2018] [Indexed: 01/14/2023]
Abstract
Aroma is closely related to the food product acceptability and an important product quality indicator. Electronic-nose (E-nose) systems are an interesting alternative to traditional methods of aroma analyses. A lab-made E-nose system equipped with an array of sensing units comprised by gold interdigitated microelectrodes (IDEs) using polyaniline (Pani) as sensitive layers deposited by the in situ and Layer-by-layer (LbL) methods was used to analyze aromas in gummy candies. Different concentrations from artificial aromas (apple, strawberry and grape), added to the gummy candies were evaluated. Our system presented 21.6 mV.ppb-1 sensitivity, ppb range detection limit, and good reversibility, around 97.6%. The sensitive layers of Pani films was adequate deposited on IDEs observed by the Attenuated Total Reflection/Fourier-transform infrared spectroscopy (ATR/FTIR). Linear Discriminant Analysis (LDA) was able to classify apple, strawberry, and grape aromas added to gummy candies using saturation potential values from the E-nose system, demonstrating its applicability in food matrices.
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Affiliation(s)
- Adriana Marcia Graboski
- Department of Food Engineering, URI - Campus of Erechim, Av. Sete de Setembro 1621, 99709-910 Erechim, RS, Brazil
| | - Elisiane Galvagni
- Department of Food Engineering, URI - Campus of Erechim, Av. Sete de Setembro 1621, 99709-910 Erechim, RS, Brazil
| | - Alexandra Manzoli
- Department of Food Engineering, URI - Campus of Erechim, Av. Sete de Setembro 1621, 99709-910 Erechim, RS, Brazil
| | - Flavio Makoto Shimizu
- São Carlos Institute of Physics, University of São Paulo (USP), PO Box 369, 13566-590 São Carlos, SP, Brazil
| | - Claudio Augusto Zakrzevski
- Department of Food Engineering, URI - Campus of Erechim, Av. Sete de Setembro 1621, 99709-910 Erechim, RS, Brazil
| | - Thiago Andre Weschenfelder
- Department of Food Engineering, URI - Campus of Erechim, Av. Sete de Setembro 1621, 99709-910 Erechim, RS, Brazil
| | - Juliana Steffens
- Department of Food Engineering, URI - Campus of Erechim, Av. Sete de Setembro 1621, 99709-910 Erechim, RS, Brazil
| | - Clarice Steffens
- Department of Food Engineering, URI - Campus of Erechim, Av. Sete de Setembro 1621, 99709-910 Erechim, RS, Brazil.
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Mascini M, Gaggiotti S, Della Pelle F, Di Natale C, Qakala S, Iwuoha E, Pittia P, Compagnone D. Peptide Modified ZnO Nanoparticles as Gas Sensors Array for Volatile Organic Compounds (VOCs). Front Chem 2018; 6:105. [PMID: 29713626 PMCID: PMC5911495 DOI: 10.3389/fchem.2018.00105] [Citation(s) in RCA: 38] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2017] [Accepted: 03/20/2018] [Indexed: 12/17/2022] Open
Abstract
In this work a peptide based gas sensor array based of ZnO nanoparticles (ZnONPs) has been realized. Four different pentapeptides molecularly modeled for alcohols and esters having cysteine as a common spacer have been immobilized onto ZnONPs. ZnONPs have been morphologically and spectroscopically characterized. Modified nanoparticles have been then deposited onto quartz crystal microbalances (QCMs) and used as gas sensors with nitrogen as carrier gas. Analysis of the pure compounds modeled demonstrated a nice fitting of modeling with real data. The peptide based ZnONPs had very low sensitivity to water, compared to previously studied AuNPs peptide based gas sensors allowing the use of the array on samples with high water content. Real samples of fruit juices have been assayed; stability of the signal, good repeatability, and discrimination ability of the array was achieved.
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Affiliation(s)
- Marcello Mascini
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, Italy
| | - Sara Gaggiotti
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, Italy
| | - Flavio Della Pelle
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, Italy
| | - Corrado Di Natale
- Department of Electronic Engineering, University of Roma Tor Vergata, Rome, Italy
| | - Sinazo Qakala
- Sensor Lab, Department of Chemistry, University of the Western Cape, Bellville, South Africa
| | - Emmanuel Iwuoha
- Sensor Lab, Department of Chemistry, University of the Western Cape, Bellville, South Africa
| | - Paola Pittia
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, Italy
| | - Dario Compagnone
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, Italy
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20
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Array of Different Polyaniline-Based Sensors for Detection of Volatile Compounds in Gummy Candy. FOOD ANAL METHOD 2017. [DOI: 10.1007/s12161-017-0977-0] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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21
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Compagnone D, Francia GD, Natale CD, Neri G, Seeber R, Tajani A. Chemical Sensors and Biosensors in Italy: A Review of the 2015 Literature. SENSORS 2017; 17:s17040868. [PMID: 28420110 PMCID: PMC5424745 DOI: 10.3390/s17040868] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/30/2017] [Revised: 03/29/2017] [Accepted: 04/11/2017] [Indexed: 12/14/2022]
Abstract
The contributions of Italian researchers to sensor research in 2015 is reviewed. The analysis of the activities in one year allows one to obtain a snapshot of the Italian scenario capturing the main directions of the research activities. Furthermore, the distance of more than one year makes meaningful the bibliometric analysis of the reviewed papers. The review shows a research community distributed among different scientific disciplines, from chemistry, physics, engineering, and material science, with a strong interest in collaborative works.
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Affiliation(s)
- Dario Compagnone
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, 64100 Teramo, Italy.
| | - Girolamo Di Francia
- ENEA Italian National Agency for New Technologies, Energy and Sustainable Economic Development, P.le E. Fermi 1, Napoli 80055, Italy.
| | - Corrado Di Natale
- Department of Electronic Engineering, University of Rome Tor Vergata, 00133 Roma, Italy.
| | - Giovanni Neri
- Department of Engineering, University of Messina, 98166 Messina, Italy.
| | - Renato Seeber
- Department of Chemical and Geological Sciences, University of Modena and Reggio Emilia, 41125 Modena, Italy.
| | - Antonella Tajani
- Department of Physical Science and Technologies of Matter, National Research Council, 00133 Roma, Italy.
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Gliszczyńska-Świgło A, Chmielewski J. Electronic Nose as a Tool for Monitoring the Authenticity of Food. A Review. FOOD ANAL METHOD 2016. [DOI: 10.1007/s12161-016-0739-4] [Citation(s) in RCA: 107] [Impact Index Per Article: 13.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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The effects of tangerine peel ( Citri reticulatae pericarpium ) essential oils as glazing layer on freshness preservation of bream ( Megalobrama amblycephala ) during superchilling storage. Food Control 2016. [DOI: 10.1016/j.foodcont.2016.05.019] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Torres O, Murray B, Sarkar A. Emulsion microgel particles: Novel encapsulation strategy for lipophilic molecules. Trends Food Sci Technol 2016. [DOI: 10.1016/j.tifs.2016.07.006] [Citation(s) in RCA: 91] [Impact Index Per Article: 11.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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Classification of E-Nose Aroma Data of Four Fruit Types by ABC-Based Neural Network. SENSORS 2016; 16:304. [PMID: 26927124 PMCID: PMC4813879 DOI: 10.3390/s16030304] [Citation(s) in RCA: 43] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/21/2015] [Revised: 02/07/2016] [Accepted: 02/23/2016] [Indexed: 11/26/2022]
Abstract
Electronic nose technology is used in many areas, and frequently in the beverage industry for classification and quality-control purposes. In this study, four different aroma data (strawberry, lemon, cherry, and melon) were obtained using a MOSES II electronic nose for the purpose of fruit classification. To improve the performance of the classification, the training phase of the neural network with two hidden layers was optimized using artificial bee colony algorithm (ABC), which is known to be successful in exploration. Test data were given to two different neural networks, each of which were trained separately with backpropagation (BP) and ABC, and average test performances were measured as 60% for the artificial neural network trained with BP and 76.39% for the artificial neural network trained with ABC. Training and test phases were repeated 30 times to obtain these average performance measurements. This level of performance shows that the artificial neural network trained with ABC is successful in classifying aroma data.
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