Citric acid, a tricarboxylic acid, has found wide application in the chemical and pharmaceutical industry due to its biocompatibility, versatility, and green, environmentally friendly chemistry. This review emphasizes the pharmaceutical uses of citric acid as a strategic ingredient in drug formulation while focusing on the impact of its physicochemical properties. The functionality of citric acid is due to its three carboxylic groups and one hydroxyl group. These allow it to be used in many ways, including its ability to be used as a crosslinker to form biodegradable polymers and as a co-former in co-amorphous and co-crystal applications. This paper also analyzes the effect of citric acid in physiological processes and how this effect can be used to enhance the attributes of pharmaceutical preparations, as well as providing a critical discussion on the issues that may arise out of the presence of citric acid in formulations.
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http://dx.doi.org/10.3390/pharmaceutics14050972 | DOI Listing |
Food Technol Biotechnol
December 2024
Research Center for Appropriate Technology-National Research and Innovation Agency Jl. K.S. Tubun No. 5 Subang 41213, West Java, Indonesia.
Research Background: Porang ( Blume) contains a high amount of starch, glucomannan and Ca-oxalate. Soaking porang tuber in acid (citric acid) and salt (sodium chloride) solutions affects the Ca-oxalate content, functional, rheological and thermal properties of porang flour. The aim of this study is to thoroughly investigate the effect of soaking treatments in acid and salt solutions at different temperatures on the physicochemical, rheological and thermal properties, functional groups, molecular mass and morphology of porang flour.
View Article and Find Full Text PDFMetastasis causes most cancer deaths and reflects transitions from primary tumor escape to seeding and growth at metastatic sites. Epithelial-to-mesenchymal transition (EMT) is important early in metastasis to enable cancer cells to detach from neighboring cells, become migratory, and escape the primary tumor. While different phases of metastasis expose cells to variable nutrient environments and demands, the metabolic requirements and plasticity of each step are uncertain.
View Article and Find Full Text PDFACS Omega
January 2025
Chemistry Discipline, Khulna University, Khulna 9208, Bangladesh.
The increasing demand for sustainable resources has revived the research on cellulose over the last decades. Therefore, the current research focused on the synthesis of biopolymers for the development of viable tableware utensils from cellulose of coconut coir. The synthesized biopolymer was characterized by using Fourier transform infrared (FT-IR) spectroscopy, thermogravimetric analysis (TGA), scanning electron microscopy (SEM), X-ray diffraction (XRD), tensile strength, and contact angle.
View Article and Find Full Text PDFEnviron Sci Pollut Res Int
January 2025
School of Advanced Sciences, Department of Chemistry, Vellore Institute of Technology, Vellore, 632014, Tamil Nadu, India.
Spinels are known for their enhanced photocatalytic activity which demonstrates as one of the promising solutions for the conversion of harmful organic dyes into simpler, less harmful molecules like CO and HO. In this study, spinel nickel aluminate, copper-doped nickel aluminate, and yttrium, copper co-doped nickel aluminate were synthesized using the sol-gel process with citric acid as a capping agent. The synthesized compounds were characterized by various techniques, including XRD, UV-DRS, XPS, and SEM-EDAX, and tested for their photocatalytic activity against the crystal violet dye under UV light.
View Article and Find Full Text PDFJ Food Sci
January 2025
Department of Food Science, University of Massachusetts, Amherst, Massachusetts, USA.
As consumer awareness grows regarding the environmental and health impacts of animal-based products, plant-based alternatives are gaining popularity in developed countries. Plant-based proteins, like soy protein isolate (SPI), are valued for their sustainability and ability to complement animal proteins. SPI is commonly used in plant-based yogurts due to its high-quality protein, strong gelling capacity, and support for lactic acid bacteria (LAB) growth.
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