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Glycyrrhizic Acid-Loaded Poloxamer and HPMC-Based Forming Gel of Acacia Honey for Improved Wound Dressing: Formulation Optimization and Characterization for Wound Treatment.
ACS Appl Bio Mater
December 2024
Department of Pharmaceutical Sciences and Technology, Birla Institute of Technology, Mesra, Ranchi 835215, Jharkhand, India.
The present study aims to formulate a stimuli-responsive hydrogel system to codeliver acacia honey and glycyrrhizic acid for topical application that will aid in absorbing wound exudates, control microbial infestation, and produce angiogenic and antioxidant effects to accelerate wound healing. Therefore, both the natural active constituents were incorporated within an hydrogel composed of poloxamer and hydroxypropyl methylcellulose (HPMC), where the concentrations of the polymers were optimized using Design-Expert software considering optimum values of the dependent variables, gelation temperature (34-37 °C), gelation time (<10 min), and the viscosity (2000-3500 cPs). The optimized formulation showed improved physicochemical properties such as mucoadhesiveness, porosity, swelling, and spreadability, which makes it suitable for wound application.
View Article and Find Full Text PDFRapid Authentication of Intact Stingless Bee Honey (SBH) by Portable LED-Based Fluorescence Spectroscopy and Chemometrics.
Foods
November 2024
Graduate School of Bioresources, Department of Environmental Science and Technology, Mie University, 1577 Kurima-machiya-cho, Tsu 514-8507, Mie, Japan.
Indonesian stingless bee honey (SBH) of is popular and traded at an expensive price. Brown rice syrup (RS) is frequently used as a cheap adulterant for an economically motivated adulteration (EMA) in SBH. In this study, authentic Indonesian SBH of ( = 100), adulterated SBH ( = 120), fake SBH ( = 100), and RS ( = 200) were prepared.
View Article and Find Full Text PDFConventional vs. Organically Produced Honey-Are There Differences in Physicochemical, Nutritional and Sensory Characteristics?
Foods
November 2024
Department of Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia.
Honey is a sweet syrup mixture substance produced by honey bees. Contradictory results have been reported on the influence of organic and conventional beekeeping on the properties of honey. The aim of this research was to determine the potential difference between organically and conventionally produced honey of the same botanical origin (linden, acacia, chestnut, meadow).
View Article and Find Full Text PDFPhenolic content and antioxidant activity of Croatian and German honey.
Acta Pharm
November 2024
3University of Zagreb Faculty of Pharmacy and Biochemistry, Department of Pharmaceutical Botany, 10000 Zagreb, Croatia.
Since honey has a therapeutic role in the treatment of many diseases, we investigated the content of phenolic compounds and the antioxidant activity in acacia ( L.), chestnut ( Mill.) and lime-tree ( spp.
View Article and Find Full Text PDFA green deep eutectic solvent-based aqueous two-phase system combined with chemometrics for flavonoids extracting and detecting in honey.
Food Chem X
December 2024
Department of Chemistry and Chemical Engineering, Hunan Institute of Science and Technology, Yueyang 414006, Hunan, China.
In this study, an eco-friendly and designable aqueous two-phase system (ATPS) was developed using natural deep eutectic solvents (DES) and short-chain alcohols. The formation mechanism and influence of various factors on phase behavior were investigated. Optimal extraction parameters were determined through single-factor experiments and response surface methodology (RSM): 45 °C temperature, 45 % -propanol, 40 % DES, and 0.
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