Industrially fabricated medicines have a well-defined shelf life supported by rigorous studies before their approval for commercialization. However, the shelf life of extemporaneous compounding topical formulations prepared at hospitals tends to be shorter, especially when no data are available to prove a longer stability period. Also, the storage conditions are unknown in many circumstances. Accelerated Predictive Stability (APS) studies have been shown to be a useful tool to predict in a faster and more accurate manner the chemical stability of extemporaneously compounded formulations requiring a minimum amount of formulation, thereby reducing the chemical drug waste per study. Shelf life will be allocated based on scientific data without compromising drug efficacy or safety. In this work, the APS approach was applied to the commercially available Cristalmina (CR) and an extemporaneously compounded formulation of chlorhexidine (DCHX). A different degradation kinetic was found between DCHX and CR (Avrami vs. zero-order kinetics, respectively). This can explain the different shelf life described by the International Council for Harmonisation of Technical Requirements Registration Pharmaceuticals Human Use (ICH) conditions between both formulations. A predicted stability for the DCHX solution was obtained from the extrapolation of the degradation rate in long-term conditions from the Arrhenius equation. The estimated degradation from the Arrhenius equation for DCHX at 5 °C, 25 °C, and 30 °C at 365 days was 3.1%, 17.4%, and 25.9%, respectively. The predicted shelf life, in which the DCHX content was above 90%, was 26.67 months under refrigerated conditions and 5.75 and 2.24 months at 25 and 30 °C, respectively. Currently, the Spanish National Formulary recommends a shelf life of no longer than 3 months at room temperature for DCHX solution. Based on the predicted APS and confirmed by experimental long-term studies, we have demonstrated that the shelf life of DCHX extemporaneously compounded formulations could be prolonged by up to 6 months.
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http://dx.doi.org/10.3390/molecules28237925 | DOI Listing |
Arch Razi Inst
June 2024
Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.
In this study, the nano chitosan particles were produced by ionotropic gelation between sodium tripolyphosphate and chitosan. The effect of nano chitosan with or without sodium lactate coating was evaluated on physicochemical (pH, thiobarbituric acid, total volatile basic nitrogen, and peroxide), microbial (total mesophilic and psychrotrophic viable counts, lactic acid bacteria, yeasts, and molds), and sensorial properties of beef burgers within 24 days of storage at 4°C. The solutions of 1% nano chitosan (T), 2% nano chitosan (T), 2.
View Article and Find Full Text PDFArch Razi Inst
June 2024
Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.
The aim of this study was to investigate the effects of ultrasound at two different frequencies, namely 30 kHz and 42 kHz, on various aspects of industrial Iranian honey, including its physical, biochemical, antioxidant and antimicrobial properties. Samples were subjected to ultrasound treatment at 30 kHz or 42 kHz for a duration of 1, 5 or 10 minutes at temperatures of 20 °C or 45 °C, respectively. The following parameters were then evaluated on days 1, 30, 90, and 180: HMF content, pH, acidity, proline concentration, total number of aerobic mesophilic bacteria, diastase activity, moisture content, sucrose concentration, fructose concentration, glucose concentration, fructose- glucose ratio, ABTS (antioxidant activity) content, number of osmophiles, phenol concentration, reducing sugar concentration and total sugar concentration.
View Article and Find Full Text PDFFood Chem
December 2024
Associate Professor, Department Biostatistics, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran.
Analog processed cheeses are cheese-like products with diverse compositions and functional properties that are produced by replacing milk components with non-milk components. The aim of the study was to investigate physicochemical, rheological and sensory properties of cheeses and oleogels. The results showed; that increasing the concentration of Mono and di-glyceride increased the oil binding capacity and improved the characteristics of the oleogel texture and stable during storage, especially in terms of oxidative.
View Article and Find Full Text PDFMicrosc Res Tech
December 2024
Zoology and Entomology Department, Faculty of Science, Assiut University, Assiut, Egypt.
This study aimed to describe the morphological features and microstructure of the upper, lower, and third eyelids of the black-winged kite, Elanus caeruleus, and to characterize the organized lymphoid follicles and lymphocytes in the eyelid mucosa. Additionally, it aimed to illustrate the importance of the eye adnexa in the eye's immune protection. The upper, lower, and third eyelids display varying morphological differences that seem to be closely linked to the birds' way of life, indicating adjustments to their environment and eating behaviors.
View Article and Find Full Text PDFSci Rep
December 2024
Department of Plant Protection, College of Agriculture, University College of Agriculture & Natural Resources, University of Tehran, Tehran, Iran.
Agaricus bisporus is globally a most extensively consumed species of edible mushrooms. Ethylene secreted by A. bisporus mycelium suppress the initiation of fructification.
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