The aim of the present study was to compare some physicochemical properties of guar gum samples from different sources and thus to investigate the suitability of these samples for the formulation of either prolonged-release or colon-specific dosage forms. Twelve different guar gum samples from India, Pakistan and the USA were used. Theophylline was chosen as a model drug. The flow type of the guar gum samples was determined as pseudoplastic. The viscosity and the particle size of the guar gum samples were found to be the main parameters which could affect the drug release from matrix tablets. All of the guar gum samples are suitable for use in the preparation of prolonged-release matrix tablets. But, three of them, obtained from India and the USA, may be potentially the most suitable guar gum samples for the preparation of colon-specific dosage forms.
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http://dx.doi.org/10.1080/10837450802572375 | DOI Listing |
Int J Biol Macromol
January 2025
College of Biological Science and Engineering, Chuzhou University, Chuzhou, Anhui, China.
The synergistic effect of natural guar gum (GG), konjac gum (KGM) and sodium 2-oxopropanoic acid sodium (2-OAS) to designed a novel physical cross-linked three-dimensional network structure GG@2-OAS@KGM as a carrier of active microorganisms for mold and yeast sensitive detection. At the ratio of 6:2:2 (w/w/w), GG@2-OAS@KGM possessed a uniform porous structure. After treatment for 120 h, the hydrogel exhibits higher water holding capacity (WHC, 71.
View Article and Find Full Text PDFJ Biomater Sci Polym Ed
January 2025
Department of Medical Affairs, Curie Sciences, Samastipur, Bihar, India.
Food Sci Biotechnol
January 2025
Department of Food Science and Biotechnology, Dongguk University-Seoul, 32 Dongguk-ro, Ilsandong-gu, Goyang, 10326 Gyeonggi Korea.
Food Chem
December 2024
College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, PR China; China-Ireland International Cooperation Centre for Food Material Science and Structural Design, Fuzhou 350002, China.
This work investigated the effects of curdlan gum-guar gum composite microgels (CG microgels) as a fat replacer on the gel properties, water distribution, and microstructures of pork meat batters, using techniques including rheometry, SEM, and LF-NMR. Between 55 °C and 80 °C, the addition of 30 % CG microgels enhanced the viscoelastic response of pork meat batters. Additionally, the CG microgels reduced cooking loss from 18.
View Article and Find Full Text PDFInt J Biol Macromol
December 2024
School of Chemistry and Chemical Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China. Electronic address:
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