Elaboración de productos tipo tallarín libres de gluten y evaluación de sus propiedades fisicoquímicas / Elaboration of gluten free noodle products and evaluation of its physicochemical properties

RESUMEN La creciente demanda de productos libres de gluten ha dado lugar al estudio y desarrollo de alimentos que suplan las necesidades de los consumidores. El objetivo de esta investigación fue elaborar productos libres de gluten tipo tallarín y evaluar sus propiedades fisicoquímicas. Para ello, se empleó plátano o yuca como fuentes alternativas a la harina de trigo. Se determinaron sus propiedades fisicoquímicas. Se extrajeron harina y almidones y, a partir de ellas, se evaluaron sus propiedades térmicas, empleando calorimetría de barrido diferencial y termogravimetría. Se formularon y elaboraron productos similares a los tallarines empleando las harinas y se analizaron sus propiedades fisicoquímicas, microbiológicas y sensoriales, usando, como control, un producto comercial de trigo. La yuca presentó mayor humedad que el plátano, lo que está relacionado con su susceptibilidad a la degradación. En el análisis termogravimétrico, los productos de yuca mostraron mayor reducción de peso en la zona de alta volatilidad, asociado a la pérdida de humedad. Las harinas y los almidones de plátano presentaron temperaturas de gelatinización mayores que las registradas para los productos de yuca. La humedad y acidez de los tallarines elaborados presentaron valores dentro de la norma (NTC 1055-2014). En ambos casos, su contenido de cenizas fue superior al fideo comercial. Los tallarines elaborados, se pueden considerar inocuos, con buenos parámetros de aceptación sensorial. Estos resultados constituyen un punto de partida en el estudio y aplicación de fuentes de harinas y almidones no tradicionales, permitiendo la generación de valor agregado a cultivos de importancia en la región.

ABSTRACT The growing demand of free gluten products has shown the necessity to study and develop new products in order to supply the consumer request. The objective of this research was to elaborate gluten-free products similar to noodles and to evaluate their physicochemical properties. Plantain or cassava were employed to replace wheat flour. Physical and chemical properties were determined in plantain and cassava samples. Both, Plantain and Cassava Flour and their starches were extracted. Thermal characteristics of flour and starch were evaluated employing differential scanning calorimetry and thermal gravimetric analysis. Products similar to noodle were formulated and elaborated employing plantain or cassava flour. Noodle physicochemical, microbiological and sensorial characteristics were analyzed, employing a commercial product as a control. Cassava presented higher humidity values than plantain, it is related to their susceptibility to degradation. In thermogravimetric analysis, cassava products shown upper weight reduction in high volatility zone associated to humidity lost. Plantain flours and starches presented gelatinization temperatures higher than registered for cassava products. Both plantain and cassava noodles presented humidity and acidity values according to the legal legislation (NTC 1055-2014). Developed products showed ash content higher than commercial noodles. According to microbiological and sensorial analyses, the plantain and cassava products could be considered innocuous with good consumer acceptation. These results could constitute a starting point in the study and application of different flours and starches from non-traditional sources, which allow to increase the value of crops in the region.

Efficacy and Safety of Sodium Hyaluronate with 1,4-Butanediol Diglycidyl Ether Compared to Sodium Carboxymethylcellulose in Preventing Adhesion Formation after Lumbar Discectomy

OBJECTIVE: Epidural injection of hyaluronic acid may prevent adhesion formation after spine surgery, but the compounds used to stabilize hyaluronidase could interfere with its anti-adhesion effects. The present study was conducted as a clinical trial to evaluate the efficacy and safety of an experimental medical gel in preventing adhesion formation. METHODS: This study was designed as a multicenter, randomized, double-blind, and comparative controlled clinical trial with an observation period of 6 weeks. Subjects were randomly assigned into two groups: group A with sodium hyaluronate + 1,4-butanediol diglycidyl ether (BDDE) and group B with sodium hyaluronate + sodium carboxymethylcellulose (CMC). Visual analogue scale (VAS) of back and leg pain and the Oswestry disability index (ODI) and scar score ratings were assessed after surgery. RESULTS: Mean scar grade was 2.37+/-1.13 in group A and 2.75+/-0.97 in group B, a statistically significant difference (p=0.012). VAS of back and leg pain and ODI scores decreased significantly from baseline to 3 and 6 weeks postoperatively in both groups (p0.3). The number of adverse reactions related to the anti-adhesion gels was not statistically different (p=0.569), but subsequent analysis of nervous adverse reactions showed group B was superior with a statistically difference (p=0.027). CONCLUSION: Sodium hyaluronate with BDDE demonstrated similar anti-adhesion properties to sodium hyaluronate with CMC. But, care should be used to nervous adverse reactions by using sodium hyaluronate with BDDE.

Hydroxypropylcellulose controlled release tablet matrix prepared by wet granulation: effect of powder properties and polymer composition

The aim of this study was to attain 100 percent drug release of caffeine after 24 h from hydroxypropylcellulose (HPC) tablet matrices and to investigate the effect of co-excipient. Physical properties of the powders were evaluated and suggested for a wet granulation process. The tablet containing caffeine was formulated by different weight ratios of hydrophilic polymers. The results of polymer evaluation confirmed that the increase of HPC level with the same drug content significantly decreased the rate of drug release. The presence of co-polymer excipients carboxymethylcellulose (CMC) and polyvinylpyrrolidone (PVP) in the tablet matrix was also investigated. The release rate was also controlled by low levels of CMC (<10 percent) while PVP did not show any considerably effect. The best fit release rate 100 percent at 24 h was obtained when 10 percent of α-lactose monohydrate was added to the formulation.

O objetivo deste estudo é desenvolver a liberação 100 por cento da droga cafeína em 24 horas em comprimidos matrizes e investigar o uso de hidroxipropilcelulose (HPC) mais os efeitos de co-excipiente. As propriedades físicas dos pós foram avaliadas assim como seu uso no processo de granulação úmida. O comprimido contendo a cafeína foi formulado por diferentes relações de peso dos polímeros hidrofílicos. Os resultados da avaliação do polímero confirmaram que o aumento do nível de HPC com o mesmo índice da droga diminuiu significativamente a taxa de liberação da droga. A presença do co-polímero excipiente carboximetilcelulose (CMC) e do polivinilpirrolidona (PVP) na matriz do comprimido foi também investigado. A taxa de liberação foi controlada principalmente por baixos níveis de CMC (< 10 por cento) enquanto PVP não mostrou efeito diferente considerável. A melhor taxa de liberação de cafeína 100 por cento em 24 horas foi obtida quando 10 por cento da lactose monoidrato foi adicionado na formulação.