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Vigil-Cuate LK, Avila-Reyes SV, Camacho-Díaz BH, Hernández-Sánchez H, Osorio-Díaz P, Jiménez-Aparicio AR, Robert P, Arenas-Ocampo ML. Effect of Agavins and Agave Syrup Use in the Formulation of a Synbiotic Gelatin Gummy with Microcapsules of Saccharomyces Boulardii. Gels 2024; 10:299. [PMID: 38786216 PMCID: PMC11121532 DOI: 10.3390/gels10050299] [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: 03/19/2024] [Revised: 04/19/2024] [Accepted: 04/23/2024] [Indexed: 05/25/2024] Open
Abstract
Agavins are reserve carbohydrates found in agave plants; they present texture-modifying properties and prebiotic capacity by increasing the viability of the intestinal microbiota. Through its hydrolysis, agave syrup (AS) can be obtained and can be used as a sweetener in food matrices. The objective of this work was to evaluate the effect of the variation in the content of agavins and AS on the physical, structural, and viability properties of Saccharomyces boulardii encapsulates incorporated into gelatin gummies. An RSM was used to obtain an optimized formulation of gelatin gummies. The properties of the gel in the gummy were characterized by a texture profile analysis and Aw. The humidity and sugar content were determined. A sucrose gummy was used as a control for the variable ranges. Alginate microcapsules containing S. boulardii were added to the optimized gummy formulation to obtain a synbiotic gummy. The viability of S. boulardii and changes in the structure of the alginate gel of the microcapsules in the synbiotic gummy were evaluated for 24 days by image digital analysis (IDA). The agavins and agave syrup significantly affected the texture properties (<1 N) and the Aw (>0.85). The IDA showed a change in the gel network and an increase in viability by confocal microscopy from day 18. The number of pores in the gel increased, but their size decreased with an increase in the number of S. boulardii cells. Agavins and cells alter the structure of capsules in gummies without affecting their viability.
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Affiliation(s)
- Liliana K. Vigil-Cuate
- Instituto Politécnico Nacional-CEPROBI, Carretera Yautepec-Jojutla, Km.6 calle CEPROBI No.8, Colonia San Isidro, Yautepec C.P. 62730, Mexico; (L.K.V.-C.); (B.H.C.-D.); (P.O.-D.); (A.R.J.-A.)
| | - Sandra V. Avila-Reyes
- CONAHCyT-Instituto Politécnico Nacional-CEPROBI, Carretera Yautepec-Jojutla, Km.6 calle CEPROBI No.8, Colonia San Isidro, Yautepec C.P. 62730, Mexico
| | - Brenda H. Camacho-Díaz
- Instituto Politécnico Nacional-CEPROBI, Carretera Yautepec-Jojutla, Km.6 calle CEPROBI No.8, Colonia San Isidro, Yautepec C.P. 62730, Mexico; (L.K.V.-C.); (B.H.C.-D.); (P.O.-D.); (A.R.J.-A.)
| | - Humberto Hernández-Sánchez
- Departamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Unidad Profesional Adolfo López Mateos, Mexico City C.P. 07738, Mexico;
| | - Perla Osorio-Díaz
- Instituto Politécnico Nacional-CEPROBI, Carretera Yautepec-Jojutla, Km.6 calle CEPROBI No.8, Colonia San Isidro, Yautepec C.P. 62730, Mexico; (L.K.V.-C.); (B.H.C.-D.); (P.O.-D.); (A.R.J.-A.)
| | - Antonio R. Jiménez-Aparicio
- Instituto Politécnico Nacional-CEPROBI, Carretera Yautepec-Jojutla, Km.6 calle CEPROBI No.8, Colonia San Isidro, Yautepec C.P. 62730, Mexico; (L.K.V.-C.); (B.H.C.-D.); (P.O.-D.); (A.R.J.-A.)
| | - Paz Robert
- Departamento de Ciencias de los Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Santos Dumont 964, Independencia, Santiago C.P. 8380494, Chile;
| | - Martha L. Arenas-Ocampo
- Instituto Politécnico Nacional-CEPROBI, Carretera Yautepec-Jojutla, Km.6 calle CEPROBI No.8, Colonia San Isidro, Yautepec C.P. 62730, Mexico; (L.K.V.-C.); (B.H.C.-D.); (P.O.-D.); (A.R.J.-A.)
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Ganatra P, Jyothish L, Mahankal V, Sawant T, Dandekar P, Jain R. Drug-loaded vegan gummies for personalized dosing of simethicone: A feasibility study of semi-solid extrusion-based 3D printing of pectin-based low-calorie drug gummies. Int J Pharm 2024; 651:123777. [PMID: 38181992 DOI: 10.1016/j.ijpharm.2024.123777] [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: 10/09/2023] [Revised: 01/02/2024] [Accepted: 01/02/2024] [Indexed: 01/07/2024]
Abstract
Chewable gummies are an attractive dosage form for all age groups because of their appearance and texture. Although, this dosage form has been highly preferred administering nutraceuticals, its application in the pharmaceutical sector is worth exploring. In this study, simethicone (SMT), an OTC drug prescribed for anti-flatulence was incorporated in pectin- based, low-calorie, 3D printed gummies. Semi-solid extrusion (SSE)-based 3D printing was used to dispense personalized dose of SMT i.e 40 mg for children and 125 mg for adults. Formulation optimization was carried out based on the texture profile of the gummies, using a texture analyzer. The inks were thoroughly characterized for their rheological behavior since it is a critical attribute for SSE-based 3D printing. Printing parameters like the printing speed, layer height and the type of the nozzle were optimized based on the printing accuracy achieved. The printed gummies were further evaluated for their disintegration time, drug content, weight variation, water activity and total microbial count. SSE-based 3D printing was found to be an effective tool to print pectin-based shear thinning gels for accurate drug dispensing. The texture profile of the printed gummies was comparable to the gummies prepared by conventional method as well as the marketed samples.
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Affiliation(s)
- Pankti Ganatra
- Department of Biological Sciences and Biotechnology, Institute of Chemical Technology, Mumbai, India
| | - Lakshmi Jyothish
- Department of Food Processing and Technology, Institute of Chemical Technology, Mumbai, India
| | - Vaishnavi Mahankal
- Department of Pharmaceutical Sciences and Technology, Institute of Chemical Technology, Mumbai, India
| | - Tanvi Sawant
- Department of Biological Sciences and Biotechnology, Institute of Chemical Technology, Mumbai, India
| | - Prajakta Dandekar
- Department of Pharmaceutical Sciences and Technology, Institute of Chemical Technology, Mumbai, India.
| | - Ratnesh Jain
- Department of Biological Sciences and Biotechnology, Institute of Chemical Technology, Mumbai, India.
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Veerichetty V, Saravanabavan I, Pradeep A, Abiraamasundari R. Development of gummy bear supplements and in vitro exploration of antioxidant and antiproliferative potential of Nuciferine. J Ayurveda Integr Med 2024; 15:100868. [PMID: 38183956 PMCID: PMC10789615 DOI: 10.1016/j.jaim.2023.100868] [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: 05/10/2023] [Revised: 10/01/2023] [Accepted: 11/22/2023] [Indexed: 01/08/2024] Open
Abstract
BACKGROUND Nuciferine's extensive therapeutic potential, including its robust antioxidant properties, is explored in response to the growing consumer preference for value-added organic foods. OBJECTIVE This study focuses on the formulation of gummy bear supplements fortified with nuciferine from Nelumbonucifera. The research highlights nuciferine's ability to combat oxidative stress induced by reactive oxygen species (ROS) and examines its application in maintaining basal ROS levels during oxidative stress conditions in skin melanoma cells. METHODS Characterization of extracted nuciferine through FTIR and UV-vis spectroscopy ensures product quality, while sensory evaluation compares honey and sugar as natural sweeteners for optimal flavor and consumer preference. SK-Mel-28 cellular ROS levels were measured using 2',7' -dichlorofluorescin diacetate dye before and after nuciferine treatment. SK-Mel-28 cell viability and dose response of nuciferine treatment was assessed using MTT assay. RESULTS Nuciferine shows potent inhibition of SK-Mel-28 cell proliferation with an IC50 of 39.31 ± 5.280 μg/ml and showed no cytotoxicity in normal L6 skeletal muscle cells. This study compares the sensory properties of honey and sugar based gummy bear formulations. CONCLUSION This project aims to create a high-quality, health-promoting dietary supplement that aligns with the evolving trends in organic nutrition and antioxidant supplementation.
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Affiliation(s)
| | | | - Aarushi Pradeep
- Department of Biotechnology, Kumaraguru College of Technology, India
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Tarahi M, Tahmouzi S, Kianiani MR, Ezzati S, Hedayati S, Niakousari M. Current Innovations in the Development of Functional Gummy Candies. Foods 2023; 13:76. [PMID: 38201104 PMCID: PMC10778822 DOI: 10.3390/foods13010076] [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: 11/11/2023] [Revised: 12/18/2023] [Accepted: 12/22/2023] [Indexed: 01/12/2024] Open
Abstract
Nowadays, consumers are aware of the necessity of following a healthy diet and there is demand for natural and nutritious food products, especially for children. Consequently, new trends in the food industry are focused on the development of foods with low levels of sucrose and artificial additives (e.g., flavors and colorants), as well as high antioxidant, protein, and fiber content. On the other hand, some consumers demand vegan, halal, and kosher-certified food products. In this regard, conventional confectionary products such as gummy candies (GCs) are increasingly losing their popularity. Therefore, the development of plant-based and functional GCs has gained the attention of researchers and manufacturers. This review highlights recent innovations in the development of GCs with alternative gelling agents and sweeteners, natural flavors and colorants, and the incorporation of medicines, fiber, protein and antioxidants into GCs. Additionally, it summarizes their effects on the techno-functional, sensory, and nutritional properties of GCs.
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Affiliation(s)
- Mohammad Tarahi
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz 7144165186, Iran; (M.T.); (M.N.)
| | - Sima Tahmouzi
- Department of Food Science and Technology, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd 8916978477, Iran;
| | - Mohammad Reza Kianiani
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad (FUM), Mashhad 9177948978, Iran;
| | - Shiva Ezzati
- Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz 5166616471, Iran;
| | - Sara Hedayati
- Nutrition Research Center, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz 7193635899, Iran
| | - Mehrdad Niakousari
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz 7144165186, Iran; (M.T.); (M.N.)
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Dey K, Sheth M. Development of Galactooligosaccharide (GOS) added gummies: sensory, characterization and shelf quality. FOOD PRODUCTION, PROCESSING AND NUTRITION 2023. [DOI: 10.1186/s43014-022-00117-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
Abstract
AbstractSugar loaded confectioneries have a rapidly growing market globally. Consumption of such products may lead to multiple health risks. Products like gummies can be substituted with healthy sugar alternatives such as Galactooligosaccharide (GOS), which can be consumed by all age groups.The aim of the study was to develop standard gummies and sugar substituted gummies, conduct sensory analysis, shelf life studies and characterize it for its physico chemical properties.The standard gummies were made using agar, sugar, citric acid, water, and FSSAI (Food Safety Standards Authority of India) certified natural colours and flavours, while GOS supplemented gummies were made by replacing sugar in varied amounts, upto 100%. A trained panel (n = 8) evaluated the gummies using a composite score card in triplicates for a variety of sensory attributes. GOS recovery analysis, physicochemical variables such as colour, moisture, pH, and texture were assessed. Shelf life Studies of 100 percent GOS supplemented gummies were carried out at accelerated temperatures (37 °C) over a period of 6 months.The results revealed that gummies with varying levels of GOS were acceptable to the panelists, with no significant differences in the keeping quality. However, F test revealed a significant improvement (p < 0.05) in the texture of the gummies with a slight reduction in colour and flavour at the end of 6 months. The moisture content and pH values were 24.8% and 3.37 respectively. HPLC analysis revealed a recovery of 95% GOS in the prepared gummies.Hence, sugar can be substituted with 100% GOS to fulfil the increasing demand for healthy confectioneries without any change in organoleptic qualities and shelf life for 6 months.
Graphical Abstract
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Gonzalez MA, Ramírez-Rigo MV, Gonzalez Vidal NL. Nanoparticle-based chewable gels of praziquantel. Pharm Dev Technol 2023; 28:143-151. [PMID: 36648199 DOI: 10.1080/10837450.2023.2169455] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Abstract
Chewable gels present significant advantages over conventional dosage forms, despite their development is not comprehensively assessed. In this sense, six formulations, varying gelatine concentration, dose, and form of incorporation of praziquantel, were developed and characterized. The novelty of this approach focused not only on the development of the formulation itself but also on the incorporation of the drug in a nanoparticulated form. The obtained results for moisture content, water activity, pH, and drug content were within the expected values for this type of formulation. On the other hand, texture and disintegration parameters were influenced by the form of incorporation of praziquantel and the amount of gelatine added. Finally, in vitro dissolution of chewable gels showed significant differences with intermediate products, though the improved dissolution of the nanoparticulated drug was maintained. In conclusion, nanoparticulate drugs can be incorporated into these semisolid formulations and could be successfully applied to other low-aqueous solubility drugs.
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Affiliation(s)
- M Alejandra Gonzalez
- Departamento de Biología, Bioquímica y Farmacia, Universidad Nacional del Sur (UNS), Bahía Blanca, Argentina.,Planta Piloto de Ingeniería Química (PLAPIQUI), UNS-CONICET, Bahía Blanca, Argentina
| | - M Verónica Ramírez-Rigo
- Departamento de Biología, Bioquímica y Farmacia, Universidad Nacional del Sur (UNS), Bahía Blanca, Argentina.,Planta Piloto de Ingeniería Química (PLAPIQUI), UNS-CONICET, Bahía Blanca, Argentina
| | - Noelia L Gonzalez Vidal
- Departamento de Biología, Bioquímica y Farmacia, Universidad Nacional del Sur (UNS), Bahía Blanca, Argentina.,Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Bahía Blanca, Argentina
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Nishiyama-Hortense YPDO, Rossi MJDP, Shimizu-Marin VD, Janzantti NS, Gómez-Alonso S, Da-Silva R, Lago-Vanzela ES. Jelly candy enriched with BRS Violeta grape juice: Anthocyanin retention and sensory evaluation. FUTURE FOODS 2022. [DOI: 10.1016/j.fufo.2022.100179] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022] Open
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Intake of Sugar Substitute Gummy Candies Benefits the Glycemic Response in Healthy Adults: A Prospective Crossover Clinical Trial. Gels 2022; 8:gels8100642. [PMID: 36286143 PMCID: PMC9601933 DOI: 10.3390/gels8100642] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2022] [Revised: 09/27/2022] [Accepted: 09/28/2022] [Indexed: 11/26/2022] Open
Abstract
Sugar reduction in food has attracted great health concerns worldwide. Gummies have been one of the most popular and highly favored candies due to their chewable properties, simplicity to swallow, and delicious taste. The general perception is that gummies raise blood sugar levels, but the truth is that gummies with the right formula can control glycemic response. The purpose of this study is to investigate the effects of the gummy dosage form and sugar types on the glycemic response control. Maltitol and erythritol as sweetener alternatives were applied in gummy candies (total and partial sugar substitutes gummy, T-SG and P-SG), with sucrose-based gummies used as comparisons (CG). A prospective crossover study was then conducted on 17 healthy adults. The effects of different types of gummies on glycemic response in healthy adults were evaluated on the basis of the participants’ glycemic index (GI) and glycemic load (GL) values. Every three-day interval, participants took CG, P-SG, T-SG, and glucose solution, respectively, and the theoretical glucose conversion content was kept the same in all groups for each trial. Each participant performed four tests with each sample and recorded the changes in blood glucose after food consumption. It was found that all three types of gummies slowed down subjects’ glycemic response when not taken in excess, and the improvement effect was in the trend of T-SG > P-SG > CG. Both P-SG and T-SG were low-GI candies (54.1 and 49.9). CG that was not consumed in excess of 17.2 g had a high GI (81.9) but a low GL (<10). Texture analysis and in vitro digestion were used to explore the effect of gummy matrix on glucose release. T-SG and P-SG retained a higher hardness and were less hydrolyzed to release glucose during digestion compared with CG. Additionally, experiments have revealed that gummies can reverse the poor glucose tolerance in women. In conclusion, gummies are a good carrier for dietary supplements due to their sustained-release characteristic of available carbohydrates and provide healthier options for people in control of glucose homeostasis.
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Physical Properties and Prebiotic Activities ( Lactobacillus spp.) of Gelatine-Based Gels Formulated with Agave Fructans and Agave Syrups as Sucrose and Glucose Substitutes. Molecules 2022; 27:molecules27154902. [PMID: 35956854 PMCID: PMC9369978 DOI: 10.3390/molecules27154902] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2022] [Revised: 07/29/2022] [Accepted: 07/29/2022] [Indexed: 11/16/2022] Open
Abstract
This research developed model foods of gelatine-based gels, where carbohydrates from Agave tequilana Weber var. Azul (agave syrups or/and agave fructans) were incorporated into gel formulations as healthy sucrose and glucose substitutes. The sugars (sucrose and glucose) were substituted by agave carbohydrates (agave syrups and agave fructans), obtaining the subsequent gel formulations: 100% agave syrup (F2 gel), 100% agave fructan (F3 gel), and 50% agave syrup−50% agave fructan (F4 gel). The unsubstituted gel formulation was used as a control (F1 gel). The prebiotic activities, physical properties, thermal stability (HP-TLC), and texture of gelatine-based gels were evaluated. The gel formulations showed translucent appearances with approximately 36 g/100 g of water and water activities values between 0.823 and 0.929. The HP-TLC analysis validated that agave fructans did not hydrolyse during the thermal process of gels production. Gels produced with agave syrup and agave fructan (F2-F4 gels) provided higher hardness, gumminess, and springiness values (p < 0.05) than those produced with glucose and sucrose (F1 gel). Gelatine-based gel formulations displayed prebiotic activities correlated to the ability of Lactobacillus plantarum, Lactobacillus paracasei, and Lactobacillus rhamnosus to use agave carbohydrates as carbon sources. Based on the prebiotic effect and physical and textural properties, the F2 and F4 gel formulations displayed the best techno-functional properties to produce gel soft candies.
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Agave Syrup: Chemical Analysis and Nutritional Profile, Applications in the Food Industry and Health Impacts. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2022; 19:ijerph19127022. [PMID: 35742286 PMCID: PMC9222424 DOI: 10.3390/ijerph19127022] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/20/2022] [Revised: 06/03/2022] [Accepted: 06/06/2022] [Indexed: 02/04/2023]
Abstract
Agave syrup (AS), a food product made from agave plant sap, is a vegan sweetener that has become popular for replacing conventional sweeteners such as sucrose. As the demand for naturally derived sweeteners has grown in the last decade, this review paper addresses and discusses, in detail, the most relevant aspects of the chemical AS analysis, applications in the food industry, sustainability issues, safety and quality control and, finally, nutritional profile and health impacts. According to our main research outcome, we can assume that the mid-infrared-principal components analysis, high-performance anion exchange chromatography equipped with a pulsed amperometric detector, and thin-layer chromatography can be used to identify and distinguish syrups from natural sources. The main agave–derived products are juice, leaves, bagasse, and fiber. In sustainability terms, it can be stated that certified organic and free trade agave products are the most sustainable options available on the market because they guarantee products being created without pesticides and according to specific labor standards. The Mexican government and AS producers have also established Mexican guidelines which prohibit using any ingredient, sugar or food additive that derives from sources, apart from agave plants, to produce any commercial AS. Due to its nutritional value, AS is a good source of minerals, vitamins and polyphenols compared to other traditional sweeteners. However, further research into the effects of AS on human metabolism is necessary to back its health claims as a natural sugar substitute.
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Ozuna C, Franco-Robles E. Agave syrup: An alternative to conventional sweeteners? A review of its current technological applications and health effects. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113434] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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12
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Sabri LA, Khasraghi AH, Sulaiman HT. Preparation and evaluation of oral soft chewable jelly containing flurbiprofen. J Adv Pharm Technol Res 2022; 13:306-311. [PMID: 36568050 PMCID: PMC9784038 DOI: 10.4103/japtr.japtr_465_22] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2022] [Revised: 07/08/2022] [Accepted: 07/09/2022] [Indexed: 12/27/2022] Open
Abstract
Oral jelly is a semisolid preparation that could resolve problem associated with dosage form's swallowing, especially in pediatric and elderly ones. This work aimed to prepare oral flurbiprofen (FBP) jelly to improve patient compliance. Heating and congealing method was used to prepare FBP jelly using three different polymers (pectin, sodium carboxymethyl cellulose, and hydroxypropyl methylcellulose). The effect of different concentrations of pectin and sucrose on jelly properties was studied. The results revealed that both pectin and sodium carboxymethyl cellulose polymers gave acceptable jelly appearance and consistency. It was also observed that the increase of pectin or sucrose concentration had a significant impact on jelly viscosity. All pectin jellies except formula containing 5.5% pectin and 50% weight by volume (w/v) sucrose exhibited more than 50% and 85% of FBP releasing within 15 and 30 min, respectively. The formula (FP2) consisting of 4.5% pectin and 40% w/v sucrose was selected as optimum formula which had a high percent dissolution efficiency (78.95%) and better consistency during handling. This work succeeded in the preparation of new FBP oral jelly, which can be considered a promising dosage form for enhancement of patient compliance and drug solubility.
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Affiliation(s)
- Lubna Abdalkarim Sabri
- Department of Pharmaceutics, College of Pharmacy, University of Baghdad, Baghdad, Iraq,Address for correspondence: Dr. Lubna Abdalkarim Sabri, Department of Pharmaceutics, College of Pharmacy, University of Baghdad, Baghdad, Iraq. E-mail:
| | - Abeer H Khasraghi
- Department of Pharmaceutics, College of Pharmacy, University of Baghdad, Baghdad, Iraq
| | - Hala Talal Sulaiman
- Department of Pharmaceutics, College of Pharmacy, University of Baghdad, Baghdad, Iraq
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Yan B, Davachi SM, Ravanfar R, Dadmohammadi Y, Deisenroth TW, Pho TV, Odorisio PA, Darji RH, Abbaspourrad A. Improvement of vitamin C stability in vitamin gummies by encapsulation in casein gel. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106414] [Citation(s) in RCA: 31] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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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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Sravan Kumar S, Singh Chauhan A, Giridhar P. Nanoliposomal encapsulation mediated enhancement of betalain stability: Characterisation, storage stability and antioxidant activity of Basella rubra L. fruits for its applications in vegan gummy candies. Food Chem 2020; 333:127442. [PMID: 32673950 DOI: 10.1016/j.foodchem.2020.127442] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2020] [Revised: 06/25/2020] [Accepted: 06/26/2020] [Indexed: 01/05/2023]
Abstract
Betalains are violet-red, natural food grade pigments with health benefits; however, their stability limits its use in industrial food processing. This can be overcome by placing the betalains in lecithin nanoliposomes (NLs), which causes a 76% improvement of betalain colour and stability. Extended sonication time (8 min) lowered the zeta potential (-47.5 to -40.8), and particle size (74.23 to 55.35 nm). Zeta potential, particle size, and polydispersity index of Betalain NLs (BNLs) didn't change significantly during storage (40 days). Degradation in the colour of BNLs was observed only at 121 °C (20 min) while the native juice degraded at 100 °C (20 min). BNLs were incorporated in gummy candies (GuCa) to improve its colour stability. The betalain retention, colour, texture, antioxidant activity, and shelf-life of the GuCa during storage (5 °C, 28 days) demonstrated the efficacy of BNLs to be explored as a natural colourant for the food industry.
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Affiliation(s)
- Sandopu Sravan Kumar
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India; Plant Cell Biotechnology Department, Council of Scientific and Industrial Research, Central Food Technological Research Institute, Mysore 570020, India
| | - Attar Singh Chauhan
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India; Fruit and Vegetable Technology Department, Council of Scientific and Industrial Research, Central Food Technological Research Institute, Mysore 570020, India
| | - Parvatam Giridhar
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India; Plant Cell Biotechnology Department, Council of Scientific and Industrial Research, Central Food Technological Research Institute, Mysore 570020, India.
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Mandura A, Šeremet D, Ščetar M, Vojvodić Cebin A, Belščak‐Cvitanović A, Komes D. Physico‐chemical, bioactive, and sensory assessment of white tea‐based candies during 4‐months storage. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14628] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Ana Mandura
- Faculty of Food Technology and Biotechnology University of Zagreb Zagreb Croatia
| | - Danijela Šeremet
- Faculty of Food Technology and Biotechnology University of Zagreb Zagreb Croatia
| | - Mario Ščetar
- Faculty of Food Technology and Biotechnology University of Zagreb Zagreb Croatia
| | | | | | - Draženka Komes
- Faculty of Food Technology and Biotechnology University of Zagreb Zagreb Croatia
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18
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Choi R, Michaels SA, Onu EC, Hulverson MA, Saha A, Coker ME, Weeks JC, Van Voorhis WC, Ojo KK. Taming the Boys for Global Good: Contraceptive Strategy to Stop Malaria Transmission. Molecules 2020; 25:molecules25122773. [PMID: 32560085 PMCID: PMC7356879 DOI: 10.3390/molecules25122773] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2020] [Revised: 06/10/2020] [Accepted: 06/14/2020] [Indexed: 12/21/2022] Open
Abstract
Transmission of human malaria parasites (Plasmodium spp.) by Anopheles mosquitoes is a continuous process that presents a formidable challenge for effective control of the disease. Infectious gametocytes continue to circulate in humans for up to four weeks after antimalarial drug treatment, permitting prolonged transmission to mosquitoes even after clinical cure. Almost all reported malaria cases are transmitted to humans by mosquitoes, and therefore decreasing the rate of Plasmodium transmission from humans to mosquitoes with novel transmission-blocking remedies would be an important complement to other interventions in reducing malaria incidence.
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Affiliation(s)
- Ryan Choi
- Center for Emerging and Re-Emerging Infectious Diseases (CERID), Division of Allergy and Infectious Diseases, Department of Medicine, University of Washington, Seattle, WA 98109, USA; (R.C.); (S.A.M.); (M.A.H.); (A.S.); (W.C.V.V.)
| | - Samantha A. Michaels
- Center for Emerging and Re-Emerging Infectious Diseases (CERID), Division of Allergy and Infectious Diseases, Department of Medicine, University of Washington, Seattle, WA 98109, USA; (R.C.); (S.A.M.); (M.A.H.); (A.S.); (W.C.V.V.)
| | - Emmanuel C. Onu
- Department of Pharmaceutical Microbiology, Faculty of Pharmacy, University of Ibadan, Ibadan, Nigeria; (E.C.O.); (M.E.C.)
| | - Matthew A. Hulverson
- Center for Emerging and Re-Emerging Infectious Diseases (CERID), Division of Allergy and Infectious Diseases, Department of Medicine, University of Washington, Seattle, WA 98109, USA; (R.C.); (S.A.M.); (M.A.H.); (A.S.); (W.C.V.V.)
| | - Aparajita Saha
- Center for Emerging and Re-Emerging Infectious Diseases (CERID), Division of Allergy and Infectious Diseases, Department of Medicine, University of Washington, Seattle, WA 98109, USA; (R.C.); (S.A.M.); (M.A.H.); (A.S.); (W.C.V.V.)
| | - Morenike E. Coker
- Department of Pharmaceutical Microbiology, Faculty of Pharmacy, University of Ibadan, Ibadan, Nigeria; (E.C.O.); (M.E.C.)
| | - Janis C. Weeks
- Department of Biology, University of Oregon, Eugene, OR 97403, USA;
| | - Wesley C. Van Voorhis
- Center for Emerging and Re-Emerging Infectious Diseases (CERID), Division of Allergy and Infectious Diseases, Department of Medicine, University of Washington, Seattle, WA 98109, USA; (R.C.); (S.A.M.); (M.A.H.); (A.S.); (W.C.V.V.)
| | - Kayode K. Ojo
- Center for Emerging and Re-Emerging Infectious Diseases (CERID), Division of Allergy and Infectious Diseases, Department of Medicine, University of Washington, Seattle, WA 98109, USA; (R.C.); (S.A.M.); (M.A.H.); (A.S.); (W.C.V.V.)
- Correspondence: ; Tel.: +1-206-543-0821
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19
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de Almeida Magalhães TSS, de Oliveira Macedo PC, Converti A, Neves de Lima ÁA. The Use of Euterpe oleracea Mart. As a New Perspective for Disease Treatment and Prevention. Biomolecules 2020; 10:biom10060813. [PMID: 32466439 PMCID: PMC7356995 DOI: 10.3390/biom10060813] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2020] [Revised: 04/23/2020] [Accepted: 04/25/2020] [Indexed: 02/07/2023] Open
Abstract
Euterpe oleracea Mart. (EO), popularly known as açaí, belongs to the Arecaceae family and grows abundantly in Brazil. The fruit of this palm tree is widely used because of its anti-inflammatory and antioxidant properties. In this review, a search for literature and patent technological prospecting has been performed on the use of EO to treat and prevent diseases as well as to prepare pharmaceutical formulations. EO leaves, fruits, and oil stand out for their large number of pharmacological activities such as anti-inflammatory, antioxidant, antimicrobial, antinociceptive, anticancer, anti-atherogenic, and healing activities, protection against metabolic syndromes such as diabetes, hypertension, and hyperlipidemia, and protection of organs such as lung, kidney, liver, heart, and nervous system. While the phytochemical composition is intrinsically linked to identified biological activities, discoveries of the past decade concerning the use of this species have shown pharmacological alternatives mainly in the treatment and prevention of breast cancer and metabolic syndromes. Although studies and inventions on the use of EO though are believed to have been important in light of the pharmacological activities found, few clinical and toxicity tests have been performed. Nevertheless, with the increase of interest in EO, this species is believed to be only at the beginning of the breakthroughs in the development of promising products for the pharmaceutical industry.
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Affiliation(s)
- Thalita Sévia Soares de Almeida Magalhães
- Department of Pharmacy, Laboratório Escola de Farmácia Industrial, Federal University of Rio Grande do Norte, Natal RN 59012-570, Brazil; (T.S.S.d.A.M.); (P.C.d.O.M.)
| | - Pollyana Cristina de Oliveira Macedo
- Department of Pharmacy, Laboratório Escola de Farmácia Industrial, Federal University of Rio Grande do Norte, Natal RN 59012-570, Brazil; (T.S.S.d.A.M.); (P.C.d.O.M.)
| | - Attilio Converti
- Department of Civil, Chemical and Environmental Engineering, Pole of Chemical Engineering, Genoa University, I-16145 Genoa, Italy;
| | - Ádley Antonini Neves de Lima
- Department of Pharmacy, Laboratório Escola de Farmácia Industrial, Federal University of Rio Grande do Norte, Natal RN 59012-570, Brazil; (T.S.S.d.A.M.); (P.C.d.O.M.)
- Correspondence: ; Tel.: +55-(84)-99928-8864
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Cano-Lamadrid M, Calín-Sánchez Á, Clemente-Villalba J, Hernández F, Carbonell-Barrachina ÁA, Sendra E, Wojdyło A. Quality Parameters and Consumer Acceptance of Jelly Candies Based on Pomegranate Juice " Mollar de Elche". Foods 2020; 9:foods9040516. [PMID: 32325998 PMCID: PMC7230151 DOI: 10.3390/foods9040516] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2020] [Revised: 04/09/2020] [Accepted: 04/13/2020] [Indexed: 01/17/2023] Open
Abstract
There is an upward trend towards reducing or suppressing additives in foods, as well as reducing the use of E-numbers in labels providing clean label foods. Therefore, the development of confectionary products based exclusively on natural ingredients with antioxidant properties may offer valuable solutions to the confectionery industry. Fruit juices and purées may provide functional and organoleptic properties in jelly candies in a natural way. The consumption of pomegranate fruit and derivative products has increased due to their association with health benefits. The aim of this study was to determine consumer insights about pomegranate-based jellies, cultivar “Mollar de Elche”, as affected by formulation (100% pomegranate juice or 50%–50% pomegranate juice–apple purée) and type of sweetener (sugar or honey), and to link affective and descriptive data from sensory studies. The most valued quality parameter of pomegranate products, red color (measured by the green–red coordinate, a*), was not negatively affected by jelly preparation. It was determined that the main liking drivers for pomegranate jellies were intense red color and high brightness. The results might be used by pomegranate processing companies to improve their manufacturing protocols and to develop successful products meeting consumer demands and needs. The formulation containing 20% gelatin, pure “Mollar de Elche” pomegranate juice, 1% citric acid, and sucrose as sweetener provided the best quality of jellies in terms of color, texture, antioxidant capacity, and sensory attributes.
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Affiliation(s)
- Marina Cano-Lamadrid
- Research Group “Food Quality and Safety”, Department of Agro-Food Technology, Escuela Politécnica Superior de Orihuela (EPSO), Universidad Miguel Hernández de Elche (UMH), Ctra. Beniel, km 3.2, 03312 Orihuela, Alicante, Spain; (M.C.-L.); (Á.C.-S.); (J.C.-V.); (Á.A.C.-B.); (E.S.)
| | - Ángel Calín-Sánchez
- Research Group “Food Quality and Safety”, Department of Agro-Food Technology, Escuela Politécnica Superior de Orihuela (EPSO), Universidad Miguel Hernández de Elche (UMH), Ctra. Beniel, km 3.2, 03312 Orihuela, Alicante, Spain; (M.C.-L.); (Á.C.-S.); (J.C.-V.); (Á.A.C.-B.); (E.S.)
| | - Jesús Clemente-Villalba
- Research Group “Food Quality and Safety”, Department of Agro-Food Technology, Escuela Politécnica Superior de Orihuela (EPSO), Universidad Miguel Hernández de Elche (UMH), Ctra. Beniel, km 3.2, 03312 Orihuela, Alicante, Spain; (M.C.-L.); (Á.C.-S.); (J.C.-V.); (Á.A.C.-B.); (E.S.)
| | - Francisca Hernández
- Research Group “Plant Production and Technology”, Department of Plant Sciences and Microbiology, Escuela Politécnica Superior de Orihuela (EPSO), Universidad Miguel Hernández de Elche (UMH), Ctra. Beniel, km 3.2, 03312 Orihuela, Alicante, Spain;
| | - Ángel A. Carbonell-Barrachina
- Research Group “Food Quality and Safety”, Department of Agro-Food Technology, Escuela Politécnica Superior de Orihuela (EPSO), Universidad Miguel Hernández de Elche (UMH), Ctra. Beniel, km 3.2, 03312 Orihuela, Alicante, Spain; (M.C.-L.); (Á.C.-S.); (J.C.-V.); (Á.A.C.-B.); (E.S.)
| | - Esther Sendra
- Research Group “Food Quality and Safety”, Department of Agro-Food Technology, Escuela Politécnica Superior de Orihuela (EPSO), Universidad Miguel Hernández de Elche (UMH), Ctra. Beniel, km 3.2, 03312 Orihuela, Alicante, Spain; (M.C.-L.); (Á.C.-S.); (J.C.-V.); (Á.A.C.-B.); (E.S.)
| | - Aneta Wojdyło
- Department of Fruit, Vegetable and Plant Nutraceutical Technology, Wrocław University of Environmental and Life Sciences, 37 Chełmońskiego Street, 51-630 Wrocław, Poland
- Correspondence: ; Tel.: +48-71-320-7706
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