Effects of ultrasound time, xanthan gum, and sucrose levels on the osmosis dehydration and appearance characteristics of grapefruit slices: Process optimization using response surface methodology

In this work, the novel use of ultrasonic pre-treatment and edible coating treatment during osmosis dehydration to optimize the weight reduction, moisture loss, sucrose gain, rehydration, and surface shrinkage using a response surface methodology (RSM) based on a central composite design (CCD) technique was successfully conducted on grapefruit slices. The process parameters include sonication pre-treatment time (5-10 min), xanthan-gum-based edible coating (0.1%-0.3%, w/w), and sucrose concentration (20-50 Brix), were examined and optimized for osmosis dehydration of grapefruit slices. At each step, three grapefruit slices were immersed in an ultrasonic water bath at 40 kHz, 150 W, and 20 C. Then, the sonicated slices were placed in a container contain sucrose and xanthan, and the container was put in a 50 C water-bath for 1 h. The optimum concentration of xanthan gum, sucrose, and time of treatment were predicted to be 0.15%, 20.0 Brix, and 10.0  min, respectively. Under this optimum condition, estimated values of response variables are as follows: weight reduction 14.14%, moisture loss 25.92%, solids gain 11.78%, rehydration ratio 203.40%, and shrinkage 2.90%. The weight reduction and moisture loss increased when the sonication time and sucrose concentration increased. Results demonstrated that the experimental data could be adequately fitted into a linear model with p-value ranging from 0.0001 to 0.0309 for all the variables examined. The rehydration of dried samples increased when xanthan concentration increased. Also, the weight reduction, moisture loss, sucrose absorption, and shrinkage declined with increasing in the xanthan levels.

Effect of Topical Iloprost and Nitroglycerin on Gastric Microcirculation and Barrier Function during Hemorrhagic Shock in Dogs

BACKGROUND

Topical drug application is used to avoid systemic side effects. The aim of this study was to analyze whether locally applied iloprost or nitroglycerin influence gastric mucosal perfusion, oxygenation, and barrier function during physiological and hemorrhagic conditions.

METHODS

In repeated experiments, 5 anesthetized dogs received iloprost, nitroglycerin, or normal saline during physiological and hemorrhagic (-20% blood volume) conditions. Macro- and microcirculatory variables were recorded continuously. Gastric barrier function was assessed via translocation of sucrose into the blood.

RESULTS

During hemorrhage, gastric mucosal oxygenation decreased from 77 ± 4 to 37 ± 7%. This effect was attenuated by nitroglycerin (78 ± 6 to 47 ± 13%) and iloprost (82 ± 4 to 54 ± 9%). Sucrose plasma levels increased during hemorrhage from 7 ± 4 to 55 ± 15 relative amounts. This was alleviated by nitroglycerin (5 ± 8 to 29 ± 38 relative amounts). These effects were independent of systemic hemodynamic variables.

CONCLUSIONS

During hemorrhage, topical nitroglycerin and iloprost improve regional gastric oxygenation without affecting perfusion. Nitroglycerin attenuated the shock-induced impairment of the mucosal barrier integrity. Thus, local drug application improves gastric microcirculation without compromising systemic hemodynamic variables, and it may also protect mucosal barrier function.