Pediatric Orally Disintegrating Tablets (ODTs) with Enhanced Palatability Based on Propranolol HCl Coground with Hydroxypropyl-β-Cyclodextrin.

Background: Propranolol, largely prescribed as an antihypertensive and antiarrhythmic drug in pediatrics, is characterized by a bitter taste and an astringent aftertaste. Currently, the therapy requires crushing of tablets for adults and their dispersion in water many times a day, leading to loss of dosing accuracy, low palatability, and poor compliance for both patients and caregivers.

Objectives: This work aimed to exploit cyclodextrin complexation by cogrinding to develop orally disintegrating tablets (ODTs) endowed with reliable dosing accuracy, good palatability and safety, ease of swallowability, and ultimately better compliance for both pediatric patients and caregivers.

Reformulating Couscous with Sprouted Buckwheat: Physico-Chemical Properties and Sensory Characteristics Assessed by E-Senses.

In the frame of reformulating food products for valorizing underutilized crops and enhancing both the nutritional and sensory characteristics of traditional foods, this study explored the potential impact of sprouting on some features of couscous prepared from buckwheat. Specifically, the impact of two sprouting times (48 h and 72 h) and two enrichment levels (25% and 50%) on physical properties (bulk density, hydration properties), cooking behavior (e.g.

Development of a Hydroxypropyl-β-Cyclodextrin-Based Liquid Formulation for the Oral Administration of Propranolol in Pediatric Therapy.

Propranolol (PPN) is widely used in children to treat various cardiovascular diseases. The availability of a suitable PPN solution should avoid recourse to extemporaneous preparations of unknown/limited stability, as commonly made in hospital pharmacies. However, the development of pediatric PPN solutions is hindered by their instability to light and stability at pH ≈ 3, bitter taste, and the need to improve palatability and avoid co-solvents, flavoring agents, or preservatives that are potentially toxic.

Valorization of Common ( Moench.) and Tartary ( Gaertn.) Buckwheat in Gluten-Free Polenta Samples: Chemical-Physical and Sensory Characterization.

In recent years, increasing attention has been addressed to buckwheat, an interesting minor crop with an excellent nutritional profile that contributes to the sustainability and biodiversity of the agri-food system. However, the high content of rutin and quercitin present in this pseudocereal can elicit undesirable sensory properties, such as bitterness and astringency, that can limit its exploitation in food formulations. The aim of the present study was to characterize six gluten-free porridge-type formulations (called polenta) prepared using corn and buckwheat flour.

Influence of Two Innovative Packaging Materials on Quality Parameters and Aromatic Fingerprint of Extra-Virgin Olive Oils.

The performance of two innovative packaging materials was investigated on two Sardinian extra-virgin olive oils (Nera di Gonnos and Bosana). In particular, a transparent plastic film loaded with a UV-blocker (packaging B) and a metallized material (packaging C) were compared each other and to brown-amber glass (packaging A). During accelerated shelf-life tests at 40 and 60 °C, the evolution of quality parameters (i.

Detection of Ovarian Cancer through Exhaled Breath by Electronic Nose: A Prospective Study.

Background: Diagnostic methods for the early identification of ovarian cancer (OC) represent an unmet clinical need, as no reliable diagnostic tools are available. Here, we tested the feasibility of electronic nose (e-nose), composed of ten metal oxide semiconductor (MOS) sensors, as a diagnostic tool for OC detection.

Methods: Women with suspected ovarian masses and healthy subjects had volatile organic compounds analysis of the exhaled breath using e-nose.

Influence of Cooking Conditions on Nutritional Properties and Sensory Characteristics Interpreted by E-Senses: Case-Study on Selected Vegetables.

This study investigates the effects of three cooking methods (boiling, steaming and microwaving) on the nutritional and physical properties of cauliflowers, carrots and sweet potatoes; e-senses were applied to interpret the sensory characteristics according to physico-chemical aspects. The nutritional quality was evaluated by determining the concentrations of key components and the antioxidant activity; e-sense data, combined with texture parameters, were processed by a principal component analysis. The cooking method and time significantly influenced the quality of the three products.

A modified mid-level data fusion approach on electronic nose and FT-NIR data for evaluating the effect of different storage conditions on rice germ shelf life.

Evaluating the possibility of extending shelf life of rice germ (a by-product of rice milling process) by reducing water activity in combination with storage atmosphere packaging, without any heat treatment, is the aim of the present study. Samples at different water activities (0.55, 0.

Meat and Fish Freshness Assessment by a Portable and Simplified Electronic Nose System (Mastersense).

The evaluation of meat and fish quality is crucial to ensure that products are safe and meet the consumers' expectation. The present work aims at developing a new low-cost, portable, and simplified electronic nose system, named Mastersense, to assess meat and fish freshness. Four metal oxide semiconductor sensors were selected by principal component analysis and were inserted in an "ad hoc" designed measuring chamber.

Enriching gluten-free rice pasta with soybean and sweet potato flours.

The development of innovative rice products is a way to exploiting and adding value to low-grade African rice varieties. To this purpose, rice-based pasta was enriched with flours from soybean and orange-fleshed sweet potato, that are common ingredients in the African tradition. Four different formulations based on pre-gelatinized rice flour and liquid egg albumen, and containing soybean and/or sweet potato (up to 20%) were prepared and characterized via a multidisciplinary approach.

E-nose, e-tongue and e-eye for edible olive oil characterization and shelf life assessment: A powerful data fusion approach.

The aim of this work was to investigate the applicability of e-senses (electronic nose, electronic tongue and electronic eye) for the characterization of edible olive oils (extra virgin, olive and pomace) and for the assessment of extra virgin olive oil and olive oil quality decay during storage at different temperatures. In order to obtain a complete description of oil samples, physico-chemical analyses on quality and nutritional parameters were also performed. Data were processed by PCA and a targeted data processing flow-sheet has been applied to physico-chemical and e-senses dataset starting from data pre-processing introducing an innovative normalization method, called t0 centering.

Characterization of Whole Grain Pasta: Integrating Physical, Chemical, Molecular, and Instrumental Sensory Approaches.

Unlabelled: The consumption of whole-grain food-including pasta-has been increasing steadily. In the case of whole-grain pasta, given the many different producers, it seems important to have some objective parameters to define its overall quality. In this study, commercial whole-grain pasta samples representative of the Italian market have been characterized from both molecular and electronic-senses (electronic nose and electronic tongue) standpoint in order to provide a survey of the properties of different commercial samples.

Discrimination between washed Arabica, natural Arabica and Robusta coffees by using near infrared spectroscopy, electronic nose and electronic tongue analysis.

Background: The aim of this study is to investigate the feasibility of a 'holistic' approach, using near infrared (NIR) spectroscopy and electronic devices (electronic nose and electronic tongue), as instrumental tools for the classification of different coffee varieties. Analyses were performed on green coffee, on ground roasted coffee and on coffee beverage. Principal component analysis was applied on spectral and sensory data to uncover correlations between samples and variables.

Monitoring of fresh-cut Valerianella locusta Laterr. shelf life by electronic nose and VIS-NIR spectroscopy.

The aim of this work was to investigate the applicability of non-destructive techniques in monitoring freshness decay of fresh-cut Valerianella locusta L. during storage at different temperature. The sampling was performed for 15 days for Valerianella samples preserved at 4 and 10 °C, and for 7 days for samples stored at 20 °C.

Characterization and differentiation of Italian Parma, San Daniele and Toscano dry-cured hams: a multi-disciplinary approach.

This study aimed at characterizing the sensory quality of Italian PDO dry-cured Parma, San Daniele and Toscano hams, applying a multi-disciplinary approach. Ham sensory profile as well as physico-chemical, aromatic, morphological and textural characteristics was investigated. There was a great difference between Toscano ham and Parma and San Daniele hams, which were more similar even though differentiated.

Nicotine fast dissolving films made of maltodextrins: a feasibility study.

This work aimed to develop a fast-dissolving film made of low dextrose equivalent maltodextrins (MDX) containing nicotine hydrogen tartrate salt (NHT). Particular attention was given to the selection of the suitable taste-masking agent (TMA) and the characterisation of the ductility and flexibility under different mechanical stresses. MDX with two different dextrose equivalents (DEs), namely DE 6 and DE 12, were selected in order to evaluate the effect of polymer molecular weight on film tensile properties.

Diclofenac fast-dissolving film: suppression of bitterness by a taste-sensing system.

Context: The selection of a proper taste-masking agent (TMA) is a critical issue in the development of fast-dissolving films containing bitter drugs.

Objective: This work is aimed to evaluate the suppression of the bitter taste of a maltodextrin fast-dissolving film loaded with 13.4 mg sodium diclofenac (DS) by adding TMAs.

Amperometric detection of carbohydrates and thiols by using a glassy carbon electrode coated with Co oxide/multi-wall carbon nanotubes catalytic system.

A glassy carbon electrode coated with cobalt oxide/multi-wall carbon nanotubes (MWCNT) system was used for the detection of carbohydrates and thiols. The modification of the glassy carbon electrode increased the anodic current response of these organic compounds and decreased their overvoltage. The amperometric responses were extremely stable with no loss of sensitivity over many days of storage.

A low-cost and low-tech electrochemical flow system for the evaluation of total phenolic content and antioxidant power of tea infusions.

A disposable, small scale and low-cost electrochemical "wall-jet" flow-cell was build up together with a graphite lead mounted onto a pencil holder able to modulate the current response by the control of the surface area of the electrode. The total phenolic content of different types of tea infusions was determined and compared with the conventional Folin-Ciocolteau method. An index of antioxidant power was also proposed and data were compared with those obtained by the DPPH* assay.

Geographical classification of wine and olive oil by means of classification and influence matrix analysis (CAIMAN).

Classification and influence matrix analysis (CAIMAN) is a new classification method, recently proposed and based on the influence matrix (also called leverage matrix). Depending on the purposes of the classification analysis, CAIMAN can be used in three outlines: (1) D-CAIMAN is a discriminant classification method, (2) M-CAIMAN is a class modelling method allowing a sample to be classified, not classified at all, or assigned to more than one class (confused) and (3) A-CAIMAN deals with the asymmetric case, where only a reference class needs to be modelled. In this work, the geographic classification of samples of wine and olive oil has been carried out by means of CAIMAN and its results compared with discriminant analysis, by focusing great attention on the model predictive capabilities.