ABSTRACT
Background: Description of the external shape of the particles for pharmaceutical use has usually been subjective, cumbersome or slow, even when the techniques have used digital image processing. This study sought to evaluate the crystal habit of raw material of phenytoin by two digital techniques, one of them based on the edges definition of particles images, using conventional geometric descriptors, and the other one describing the surface texture. These estimates were optimized using multivariate statistical analysis. Objective: The purpose of this study was to evaluate an appropriate way to characterize the crystalline habit of raw materials used in the pharmaceutical industry, from information obtained when it used some digital measuring techniques. Methods: Classical and mathematical descriptors were used, in addition to a modified method of texture analysis technique based on the gray levels co-occurrence matrix (GLCM). Phenytoin was used as the raw material model, since this showed different crystal habits when some conditions were changed in the recrystallization process. The evaluation of measurements was made previously calibrating the meaning of the descriptors with different geometric shapes, and then solving it with the help of multivariate analysis techniques such as principal component analysis (PCA) and hierarchical cluster analysis (ACJ). Results: Calibration figures were grouped into two descriptors based on the degree of homogenization depicted in images of the particles. The crystal habits of phenytoin were defined by compaction and by elongation and irregularity, which was also found with the technique of Matrix Co-occurrence of gray levels of texture measurement. Conclusion: It decreased the subjectivity of the definition of crystalline habits of phenytoin when using a combination of less than four classical and mathematical descriptors, obtained through multivariate analysis.
Subject(s)
Multivariate Analysis , Subject Headings , PhenytoinABSTRACT
El consumo de fibra dietaria se ha asociado con propiedades de alimentos funcionales porque provee condiciones que favorecen la salud intestinal, la prevención de cáncer de colon, las enfermedades cardiovasculares y ayuda en el mantenimiento del peso. En el presente estudio se busca elaborar y evaluar un postre lácteo adicionado con fibra de residuos resultantes de la separación de pulpa de naranja. Se selecciona la fibra de naranja como materia prima para la elaboración de postres, ya que se trata de una buena fuente de fibra dietaria tanto soluble como insoluble; además, en la caracterización sensorial, realizada por jueces entrenados, se encuentra que esta fibra presenta olor y aroma propios de la fruta y características texturales bucales agradables. El análisis proximal muestra que la fibra de naranja contiene un 59.1 % de fibra dietaria total FDT y la fracción soluble FDS es de 27.5 %, con buen contenido de hierro y fósforo y otros nutrientes a excepción de la grasa cruda. Desde el punto de vista tecnológico es factible incorporar hasta un 5.0 % de fibra de naranja en el postre lácteo, el cual presenta un 2.1 % de grasa láctea, 7.3 de sólidos lácteos y un 25.3 % de sólidos totales. El perfil del sabor muestra que el postre con fibra de naranja presenta una calidad sensorial media. Los descriptores de sabor que presenta este producto son: naranja, cítrico, ácido, dulce, cocido y con un sabor residual amargo. Los descriptores de textura percibidos son: húmedo, blando, masticable y fibroso. Este nuevo producto alimenticio aporta los nutrientes propios y una cantidad adicional de fibra, lo que lo convierte en alimento saludable y una alternativa agradable, sencilla y económica para que las personas incrementen el consumo diario de fibra dietaria. Además, mediante el aprovechamiento de los residuos de la transformación de naranja se contribuye a disminuir la contaminación ambiental.
The consumption of dietary fiber has been associated with functional food properties which improves people's intestinal health. It also contributes towards the prevention of colon cancer, cardiovascular diseases, and weight control. The purpose of this study is to prepare and evaluate a milk dessert added with fiber from residues resulting from orange pulp separation. Orange fiber is selected as a raw material to prepare desserts because orange is a good source of soluble and insoluble dietary fiber and besides in the sensorial characterization made by trained judges, it was found that this fiber has odor and aroma of the fruit -the orange- and pleasant textural mouth characteristics. Proximal analysis shows that orange fiber has 59.1 % of total dietary fiber, and the soluble fraction is 27.5 %, with a good content of iron, phosphorus, and other nutrients, except for raw grease. From the technological point of view, it is feasible to incorporate until 5.0 % of orange fiber in the milk dessert, which presents 2.1 % of milk fat, 7.3 of milk solids, and a 25.3 % of total solids. The taste profile shows that the dessert with orange fiber has a medium sensorial quality. Taste describers of this product are: orange, citric, sour, sweet, cooked, and with a residual bitter flavor. Texture describers perceived are: humid, soft, masticable, and fibrous. This new food contributes with its own nutrients and with an additional quantity of fibers which make it a healthy food and are a pleasant, simple, and economic alternative, so people can increase their daily intake of dietary fiber. Besides, through the use of residues in orange transformation, environmental pollution can be decreased.