To overcome the limitations of the conventional particle size reduction technologies, a novel combinative particle size reduction method for the effective production of homogeneous nanosuspensions was investigated. Ursodeoxycholic acid, a poorly soluble drug representative, was tried to prepare nanosuspension by homogenization technology and high-pressure precipitation tandem homogenization technology. It was shown that the combinative approach could significantly improve the particle size reduction effectiveness over conventional homogenization approach. The Box-Behnken design analysis for process optimization revealed that the acceptable UDCA-NS was obtained wherein the optimal values of A, B, C and D were 10%, 500 bar, 0.125 and 600 bar, respectively. SEM results demonstrated that no significant aggregation or crystals growth could be observed in the freeze-dried UDCA nanocrystals. The DSC and XRD results showed that UDCA remained in a crystalline state. Dissolution velocities of the freeze-dried UDCA-NS powder were distinctly superior compared to those of the crude powder and physical mixture. The high-pressure precipitation tandem homogenization technology can be a good choice for nanosuspension preparation of poorly soluble UDCA, due to high efficiency of particle size reduction.
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http://dx.doi.org/10.3109/10837450.2013.819015 | DOI Listing |
Foods
January 2025
Laboratory of Chemistry of Foods and Bioactives, Department of Biotechnology and Food Engineering, Technion-Israel Institute of Technology, Haifa 320001, Israel.
Consumer sex influences phenotypic differences in digestive functions that may underlie variations in food disintegration. This study used an in vitro digestion model to test the hypothesis that emulsions follow distinct digestive pathways in men and women. Model emulsions were prepared using medium-chain triglycerides stabilized by beta-lactoglobulin, alpha-lactalbumin, or lactoferrin, and by three non-protein emulsifiers: Tween 80, lecithin, and sucrose esters.
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January 2025
Independent Researcher, White Plains, NY 10604, USA.
Greek yogurt, a traditional food with roots in Ancient Greece, Mesopotamia, and Central Asia, has become a dietary staple worldwide due to its creamy texture, distinct flavor, and rich nutritional profile. The contemporary emphasis on health and wellness has elevated Greek yogurt as a functional food, recognized for its high protein content and bioavailable probiotics that support overall health. This study investigates the sensory attributes evaluated by a panel of 22 trained assessors and the consumer preferences driving the acceptance of Greek yogurt formulations.
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January 2025
Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Laboratory of Quality & Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture and Rural Affairs, College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China.
In this paper, the effect of soybean isolate protein (SPI) content on the physicochemical properties and oxidative stability of chitosan-sodium tripolyphosphate (CS-STPP)-loaded fish oil capsules was investigated. The SPI/CS-STTP capsules formed after the addition of different amounts of SPI were larger in size and more homogeneous in morphology than the CS-STPP capsules, and the SPI was encapsulated on the surface of the CS matrix, altering the surface properties and morphology of the particles. The study of different CS-to-SPI blend ratios (1:0, 3:1, 2:1, 1:1, 1:2) showed that the water content of the microcapsules increased from 49.
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December 2024
Department of Biosciences and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini 1, 64100 Teramo, Italy.
Pistachio nuts are valued for their sensory qualities, nutritional benefits, and health-promoting properties. Pistachio oil has also gained interest for its bioactive compounds, though these are sensitive to processing and environmental stresses. While pistachio-based products are commercially available, little research has addressed the emulsifying properties of crude pistachio oil or its impact on the stability and bioactive profile of oil-in-water (O/W) emulsions.
View Article and Find Full Text PDFInt J Mol Sci
December 2024
CAS Key Laboratory for Quantitative Engineering Biology, Shenzhen Institute of Synthetic Biology, Shenzhen Institutes of Advanced Technology, Chinese Academy of Sciences, Shenzhen 518055, China.
Recently, we developed a spatial phage-assisted continuous evolution (SPACE) system. This system utilizes chemotaxis coupled with the growth of motile bacteria during their spatial range expansion in soft agar to provide fresh host cells for iterative phage infection and selection pressure for preserving evolved genes of interest carried by phage mutants. Controllable mutagenesis activated only in a subpopulation of the migrating cells is essential in this system to efficiently generate mutated progeny phages from which desired individuals are selected during the directed evolution process.
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