Structural and functional properties and digital image texture analysis of gelatin, pectin, and carrageenan gels with honey addition.

Gels combined with honey might generate new possibilities of textures in food development. This work explores the structural and functional properties of gelatin (5 g/100 g), pectin (1 g/100 g), and carrageenan (1 g/100 g) gels with different content of honey (0-50 g/100 g). Honey decreased the transparency of gels and made them more yellow-greenish; all of them were firm and uniform, especially at the highest honey content.

Cyclodextrin-polysaccharide-based, in situ-gelled system for ocular antifungal delivery.

Fluconazole was studied with two different hydrophilic cyclodextrins (hydroxypropyl-β-cyclodextrin (HPBCD) and sulfobutyl ether-β-cyclodextrin (SBECD)) for the formation of inclusion complexes. HPBCD and SBECD showed low cell cytotoxicity in human keratocytes as assessed by the label-free xCELLigence system for real-time monitoring. The fluconazole-HPBCD complex was incorporated into an ion-sensitive ophthalmic gel composed of the natural polysaccharides gellan gum and κ-carrageenan.

Physicochemical parameters and sensory properties of honeys from Buenos Aires region.

The physicochemical parameters (moisture, hydroxymethyl furfural, colour, electrical conductivity, free acidity, glucose, fructose and sucrose) and the sensory properties(aroma, taste, appeareance, texture) were determined in honeys from apiaries of the agricultural, hills and meadow zones of the south east region of Buenos Aires province (Argentina). The analysis of variance showed significant differences among zones in the mean value of hydroximethyl furfural, colour, electrical conductivity and sucrose content. The principal component analysis explained the 70% of the variance among samples with the first two principal components in both cases.