Evaluation of different Starch Binders on physical quality of fish feed pellets / Avaliação de diferentes aglutinantes de amido na qualidade física de rações para peixes

Binders are the products that are used to bind, glue or hold the various feed ingredients together in order to maintain pellet integrity. For aqua-culturists, feed manufacturing is an expensive exercise due to the high cost of ingredients along with traditional artificial binders. The use of grain starches as aqua feed binders have advantages which include availability of that binder, nutritional contribution, and minimization of feed cost. A research trial was conducted to test physical properties such as palatability, water stability, dustiness, friability, settling velocity and floatation time of locally available starch i.e. wheat gluten, pea starch and guar gum and to assist their incorporation in on-farm aqua feed. Results revealed that among these three starch, the starch from pea source was proved superior over other two (wheat gluten and guar gum) as all physical quality parameters (dustiness, water stability and friability) revealed better performance of pea starch except pelletability in which guar gum performed best. Although not a single diet proved best in case of flotation time (Tf) and settling velocity (Vset) at varying lengths (6mm, 9mm and 12 mm). This finding indicates the significance of suitable binders for optimal water pollution and sustainable aquaculture. The use of these binders i.e. wheat gluten, pea starch and guar gum in fish feed pellets may also reduce dependence on synthetic binders and minimizes cost.

Aglutinantes são produtos usados para unir, colar ou manter juntos os vários ingredientes da ração, a fim de conservar a integridade do pellet. Para os aquicultores, a fabricação de ração é uma atividade difícil e cara por causa do alto preço dos aglutinantes artificiais tradicionais. O uso de amidos de grãos como aglutinantes de rações aquáticas tem vantagens que incluem acessibilidade, disponibilidade, contribuição nutricional e minimização do custo da ração. Um ensaio de pesquisa foi conduzido para testar propriedades físicas, como palatabilidade, estabilidade em água, pulverulência, friabilidade, velocidade de sedimentação e tempo de flutuação de amido disponível localmente, ou seja, glúten de trigo, amido de ervilha e goma de guar, e para auxiliar sua incorporação em rações aquáticas. Os resultados revelaram que, entre esses três amidos, o amido de ervilha se mostrou superior aos outros dois (glúten de trigo e goma de guar), pois todos os parâmetros de qualidade física (pulverulência, estabilidade da água e friabilidade) obtiveram melhor desempenho, exceto peletabilidade, em que a goma de guar se destacou. Nenhuma dieta se mostrou melhor no caso de tempo de flotação (Tf) e velocidade de sedimentação em comprimentos variados (6 mm, 9 mm e 12 mm). Essa descoberta indica a importância de aglutinantes adequados para a poluição ótima da água e a aquicultura sustentável. O uso desses aglutinantes, ou seja, glúten de trigo, amido de ervilha e goma de guar, em pellets de ração para peixes também pode reduzir a dependência de aglutinantes sintéticos e minimizar o custo.

Evaluation of different Starch Binders on physical quality of fish feed pellets

Abstract Binders are the products that are used to bind, glue or hold the various feed ingredients together in order to maintain pellet integrity. For aqua-culturists, feed manufacturing is an expensive exercise due to the high cost of ingredients along with traditional artificial binders. The use of grain starches as aqua feed binders have advantages which include availability of that binder, nutritional contribution, and minimization of feed cost. A research trial was conducted to test physical properties such as palatability, water stability, dustiness, friability, settling velocity and floatation time of locally available starch i.e. wheat gluten, pea starch and guar gum and to assist their incorporation in on-farm aqua feed. Results revealed that among these three starch, the starch from pea source was proved superior over other two (wheat gluten and guar gum) as all physical quality parameters (dustiness, water stability and friability) revealed better performance of pea starch except pelletability in which guar gum performed best. Although not a single diet proved best in case of flotation time (Tf) and settling velocity (Vset) at varying lengths (6mm, 9mm and 12 mm). This finding indicates the significance of suitable binders for optimal water pollution and sustainable aquaculture. The use of these binders i.e. wheat gluten, pea starch and guar gum in fish feed pellets may also reduce dependence on synthetic binders and minimizes cost.

Resumo Aglutinantes são produtos usados para unir, colar ou manter juntos os vários ingredientes da ração, a fim de conservar a integridade do pellet. Para os aquicultores, a fabricação de ração é uma atividade difícil e cara por causa do alto preço dos aglutinantes artificiais tradicionais. O uso de amidos de grãos como aglutinantes de rações aquáticas tem vantagens que incluem acessibilidade, disponibilidade, contribuição nutricional e minimização do custo da ração. Um ensaio de pesquisa foi conduzido para testar propriedades físicas, como palatabilidade, estabilidade em água, pulverulência, friabilidade, velocidade de sedimentação e tempo de flutuação de amido disponível localmente, ou seja, glúten de trigo, amido de ervilha e goma de guar, e para auxiliar sua incorporação em rações aquáticas. Os resultados revelaram que, entre esses três amidos, o amido de ervilha se mostrou superior aos outros dois (glúten de trigo e goma de guar), pois todos os parâmetros de qualidade física (pulverulência, estabilidade da água e friabilidade) obtiveram melhor desempenho, exceto peletabilidade, em que a goma de guar se destacou. Nenhuma dieta se mostrou melhor no caso de tempo de flotação (Tf) e velocidade de sedimentação em comprimentos variados (6 mm, 9 mm e 12 mm). Essa descoberta indica a importância de aglutinantes adequados para a poluição ótima da água e a aquicultura sustentável. O uso desses aglutinantes, ou seja, glúten de trigo, amido de ervilha e goma de guar, em pellets de ração para peixes também pode reduzir a dependência de aglutinantes sintéticos e minimizar o custo.

Colon targeted tablets of Albendazole with enhanced solubility by Complexation and Micellar Solubilization

Albendazole (AZ) is a drug used for the treatment of gastrointestinal nematode infections. Phase solubility study was performed to investigate the optimized ratio of AZ: β-cyclodextrin (β-CD) solid dispersion (SD). Increase in the solubility of optimized AZ: β-CD SD was further enhanced by addition sodium lauryl sulfate (SLS) in different ratios was studied. Matrix tablets of the optimized ratio of AZ: β-CD SD with SLS and various proportions (10%, 15%, and 20%) of guar gum (GG). xanthan gum (XG) and pectin (PT) were prepared by non-aqueous wet granulation with PVP K30. Standard calibration curve for AZ was performed in three buffers like 0.1 N HCl, pH 6.8 phosphate buffer solution (PBS) and pH 7.4 PBS and absorbance were measured at 295 nm. Tablets were evaluated for various physical characteristics such as thickness, hardness, and drug content uniformity. The matrix tablets were subjected to in vitro drug release studies in 0.1 N HCl (2 h), pH 6.8 PBS (3 h) and pH 7.4 PBS (19 h) with and without rat caecal content medium. Formulation F9 shows 70.65% and 95.62% of AZ in with and without rat caecal content media respectively is selected as optimized one. Optimized formulation F9 passed the test for stability up to 3 months as per ICH guidelines.

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.

Determination of effects of some pelletted straws on rumen pH and temperatures with wireless rumen sensors / Determinación de los efectos de algunas pastillas peletizadas en el rumen pH y temperaturas con sensores de rumen inalámbricos

ABSTRACT Objective. This study was conducted with the aim of determination of the effects of pellets prepared with addition of different additives (molasses, guar meal and sepiolite) on changes in in vitro rumen pH and temperature. Materials and methods. In the current study sixteen pelleted feeds were prepared with wheat and soybean straws. The Daisy incubator was used for maintaining (mimicing) rumen conditions and feed was incubated for 48 hours. The wireless rumen sensors were used for determination of the changes in in vitro rumen pH and temperature. The data were subjected to one way variance analysis. Results. The tested boluses were found to show similar temperature and pH measurements to digital pH metre measurements. The effect of sepiolite addition on pH and temperature was found insignificant in all treatments. The lowest pH value was determined for wheat straws. Control groups and molasses added in soybean straws and wheat straws were similar in terms of ruminal pH values. Guar meal and guar meal+molasses added in soybean straws was shown to increase pH (p<0.01). In vitro rumen temperatures in soybean straws were found lower compared to those in wheat straws in all treatments (p<0.001). Conclusions. It was concluded that boluses integrated to Daisy incubator can be safely used for determining the effects of feeds on rumen fermentation in in vitro studies.

RESUMEN Objetivo . Este estudio se realizó con el fin de determinar los efectos de los pellets preparados con adición de diferentes aditivos (melaza, harina de guar y sepiolita) sobre los cambios en el pH y temperatura in vitro del rumen. Materiales y métodos. En este estudio, se prepararon dieciséis alimentos peletizados con pajas de trigo y soya. La incubadora Daisy se usó para mantener (imitar) las condiciones del rumen y la alimentación se incubó durante 48 horas. Los sensores de rumen inalámbricos se usaron para la determinación de los cambios en el pH y la temperatura in vitro del rumen. Los datos fueron sometidos a análisis de varianza de una vía. Resultados. Se encontró que los bolos evaluados muestran mediciones de temperatura y pH similares a las mediciones del medidor de pH digital. El efecto de la adición de sepiolita sobre el pH y la temperatura fue insignificante en todos los tratamientos. El valor de pH más bajo se determinó para pajas de trigo. La adición de grupos de control y melazas en pajas de soya y paja de trigo fue similar en términos de valores de pH ruminal. Se demostró que la adición de harina de guar y harina de guar + melazas en pajas de soya aumenta el pH (p <0.01). Las temperaturas in vitro del rumen en las pajuelas de soya fueron menores en comparación con las pajas de trigo en todos los tratamientos (p <0.001). Conclusiones. Se concluyó que los bolos integrados a la incubadora Daisy se pueden utilizar de forma segura para determinar los efectos de los alimentos en la fermentación ruminal en estudios in vitro.

Fabrication and Characterization of Gliclazide Loaded Microcapsules

This study aimed to formulate, characterize and evaluate the Gliclazide (GLZ) microcapsules prepared with sodium alginate, guar gum and pectin in different ratios by ionotropic-gelation method. The microcapsules were evaluated against different parameters such as particle size and shape, Carr's index, Hausner's ratio, rheological studies and drug release kinetics. Fourier Transform Infra Red (FTIR) and Differential Scanning Calorimetric (DSC) studies demonstrated the absence of any drug - polymers interaction. Promising characteristics were observed in rheological behavior and release kinetics. The size of microcapsules and percentage yield was in the range of 676 to 727 µm and 69 to 77%, respectively. Scanning electron micrographs revealed that microcapsules were discrete, spherical and free flowing. Entrapment efficiency and uniform drug release kinetics were some of the probable characteristics depicting the novel formulation design of Gliclazide microcapsules.

Identification of Suitable Guar Genotypes for Summer Season of Semi-Arid Region.

Cluster bean (Cyamopsis tetragonoloba (L.) Taub.) is a nitrogen-fixing legume has been used as a green manure, forage and as a seed crop. Guar gum, extracted from the pods of the guar plant, is widely used as an emulsifier, thickener and stabiliser in food and cosmetics. Approximately 23% of the guar seed is the gum (galactomannin). With growing international demand for the guar gum, identification or development of suitable varieties for different agro climatic conditions along with high seed yield and quality gum is the pressing need of the hour. To address these issues five guar varieties were evaluated during summer for their yield potential along with biotic factors. The genotype RGC-1017 performed better for biomass, pod number and seed yield as well as showed resistance to cutworm disease. RGC-986 a long duration variety produced high vegetative biomass with good root and shoot system may serve as a dual purpose variety for fodder and seed.

Development of natural gum based glipizide mucoadhesive microsphere.

The objective of this study was to develop glipizide microsphere with natural gums. Guar gum and xanthan gum were used separately in different ratios as natural polymers. The microspheres were prepared by orifice ionic gelation method and they were characterized by scanning electron microscopy and particle size analysis. Among six formulations, microspheres of four formulations (F1-F4) were discrete, sphrerical and free flowing. There was an inverse relationship found between the amount of gum and surface smoothness in case of guar gum-containing microspheres while a forward relationship was found between amount of gum and surface smoothness in case of the microspheres containing xanthan gum. The size of the particles increased with increasing amounts of gum. It can be concluded that guar gum and natural gum at a ratio of 1:0.25 and 1:0.5 can be ideal for formulating natural gum based glipizide mucoadhesive microsphere.

A novel combination of plant growth regulators for in vitro regeneration of complete plantlets of guar [Cyamopsis tetragonoloba (L.) Taub.].

A novel combination of plant growth regulators comprising indole-3-butyric acid (IBA), 6-benzylaminopurine (BA) and gibberellic acid (GA3) in Murashige and Skoog basal medium has been formulated for in vitro induction of both shoot and root in one culture using cotyledonary node explants of guar, (Cyamopsis tetragonoloba). Highest percentages of shoot (92%) and root (80%) induction were obtained in the medium containing (mg/L) 2 IBA, 3 BA and 1 GA3. Shoot regeneration from the cotyledonary node explants was observed after 10-15 days. Regeneration of roots from these shoots occurred after 20 to 25 days. The regenerated plantlets showed successful acclimatization on transfer to soil. This protocol is expected to be helpful in carrying out various in vitro manipulations in this economically and industrially important legume.

Design and Evaluation of Sustained Release Formulations of theophylline using natural polymers.

Theophylline has high oral bioavailability and narrow therapeutic index with a biological half-life of 3-4 hrs. Prolonged release dosage forms are designed to complement the pharmacological activity of the medicament in order to achieve the longer duration of action with decreased number of doses administered per day. Matrix tablets were designed using Karaya gum, Guargum and kondagogu gum as sustained release polymers. Wet granulation was employed with 1:1 drug, polymer ratio. The tablets were evaluated for uniformity of weight, hardness friability, swelling index, % drug content, drug dissolution, drug release kinetics and compared. F-2 was found to be better in terms of prolonging the drug release and all the other formulations met the pharmacopoeial requirements for physical tests.

Formulation and evaluation of Norfloxacin gastro retentive drug delivery systems using natural polymers.

Gastric retentive floating drug delivery system (GFDDS) is enabled the prolonged continuous input of the drug to the upper parts of the gastrointestinal (GI) tract and improves the bioavailability of medications with narrow absorption window. The design of the delivery system is based on the controlled release formulation with floating and swelling features in order to prolong the gastric retention time of the drug delivery systems. In the present study norfloxacin as candidate, guar gum, sodium CMC, HPMC15 KM is studied along with other excipients like PVP K30 (binder), sodium bicarbonate microcrystalline cellulose were used in different concentrations to get the desired controlled release profile over a period of 12 hrs. All the formulations were evaluated for buoyancy lag time, duration of buoyancy, dimensional stability, drug content and in vitro drug release profile. Based on the in vitro studies carried out for the optimized formulation by dissolution the performance of the developed formulation promises to be efficient in controlling the drug release rate with the guar gum , a natural polymer.

Intrinsic and Functional Properties of a Gelling Gum from Dioclea reflexa: A Potential Pharmaceutical Excipient.

Aims: Dioclea reflexa Hook F., is a woody vine widely distributed within tropical Africa and South America, in Nigeria flour prepared from the seeds is used as a soup thickener. The objectives of this study were to extract and modify the native gum from the seeds of D. reflexa, and evaluate their physicochemical and functional properties as a potential pharmaceutical excipient. Place and Duration of Study: Department of Pharmaceutical Technology and Raw Materials Development, National Institute for Pharmaceutical Research and Development, Abuja, Nigeria. Between January 2009 and October 2010. And Department of Pharmaceutics, Faculty of Pharmaceutical Sciences, University of Nigeria, Nsukka, Nigeria. Between June 2010 and October 2011. Methodology: Native D. reflexa gum (DR-gum) was extracted from the seeds of D. reflexa and modified by ionotropic gelation in calcium chloride solution. The gum’s gel clarity and swelling in buffer solutions of different pH (4, 7, and 9.2), as well as the moisture sorption characteristics at different relative humidity (RH) were determined in relation to guar gum (G-gum). Also, the Fourier transform infrared (FT-IR) and Differential scanning calorimetry (DSC) analysis as well as the powders’ flow properties were evaluated. Results: DR-gum, XDR-gum and G-gum are typical hydrogels showing considerable responsiveness in swelling and gel clarity to changes in pH. The DSC thermographs of DR-gum and G-gum were similarly characterized by a glass transition and a cold crystallization transitions peaks as compared to the glass transition and melting transition peak of XDR-gum. The moisture sorption profile indicated that DR-gum and G-gum are moderately hygroscopic while XDR-gum is slightly hydroscopic. The FT-IR of the gums showed the basic differences in the functional groups of the respective polymer chain network. The bulk particles of the three gums showed comparative good flow. Conclusion: The basic similarities and differences in the physicochemical and functional properties of DR-gum and XDR-gum, and G-gum indicate their potential as a pharmaceutical excipient.

Formulation and evaluation of Norfloxacin gastro retentive drug delivery systems using natural polymers.

Gastric retentive floating drug delivery system (GFDDS) is enabled the prolonged continuous input of the drug to the upper parts of the gastrointestinal (GI) tract and improves the bioavailability of medications with narrow absorption window. The design of the delivery system is based on the controlled release formulation with floating and swelling features in order to prolong the gastric retention time of the drug delivery systems. In the present study norfloxacin as candidate, guar gum, sodium CMC, HPMC15 KM is studied along with other excipients like PVP K30 (binder), sodium bicarbonate microcrystalline cellulose were used in different concentrations to get the desired controlled release profile over a period of 12 hrs. All the formulations were evaluated for buoyancy lag time, duration of buoyancy, dimensional stability, drug content and in vitro drug release profile. Based on the in vitro studies carried out for the optimized formulation by dissolution the performance of the developed formulation promises to be efficient in controlling the drug release rate with the guar gum , a natural polymer.

Development and evaluation of a hydrophilic matrix as a buccoadhesive system containing diclofenac sodium

The aim of this work was to study the development and evaluation of a hydrolphilic matrix as a buccoadhesive system containing diclofenac sodium. Eleven formulations were prepared containing the following bioadhesive polymers: hydroxylpropylmethylcellulose, polycarbophil, guar gum and xanthan gum individually and in combination. All the formulations were evaluated for the swelling index, adhesive index, and the time of adhesive and drug release profile ( percent). The results showed that the formulations that presented the most swelling index were the F3 (PAA/GX) and F6 (GG/GX). The smaller index swelling was for F1 (PAA/CM) and F10 (HPCMC/CM). The F4 (PAA/HPMC) formulation presented the best adhesive index and F10 (HPMC/CM) the worst. F1 (PAA/CM) was the best matrix hydrophilic adhesive for controlled release. The hydroxylpropylmethylcellulose, guar and xanthan gum when used individually presented low adhesiveness.

Formulation and evaluation of sustained release matrix tablets of nicorandil.

In the present research, an attempt has been made to formulate sustained release matrix tablet of nicorandil, a novel potassium channel opener used in cardiovascular disease. The tablets were prepared by wet granulation method and studied the effect of matrix former xanthan gum and guar gum separately. Tablets were evaluated for uniformity of weight, drug content, friability, hardness, thickness, in vitro dissolution and swelling study. All the formulation showed compliance with pharmacopoeial standard. As the time increases, the swelling index was increased; later on it decreases gradually due to dissolution of outermost –gelled layer of tablet into dissolution medium. Comparison between xanthan gum and guar gum, it has been observed that swelling index of guar gum was significantly more compared to xanthan gum. The dissolution result shows that an increased amount of polymer resulted in retarded drug release. The maximum drug release was found to be 90% over a period of 12 hours in guar gum based tablets (F4). Similarly maximum drug release was found to be 96% over a period of 12 hours in Xanthan gum based tablets (F1). This indicates that the minimum quantity of guar gum and Xanthan gum that is drug to gum ratio of 1:1 is required to prepare the sustain release matrix tablets of nicorandil.

Chemical and medico-biological profile of cyamopsis tetragonoloba (L) taub: An overview.

Cyamopsis tetragonoloba (L) Taub is a moderate sized annual herb found throughout India as a cultivar for its pods used as vegetable. Plant is popular in indigenous system of medicines like Ayurveda, Siddha and discussed in various traditional literatures. In traditional medicines various parts such as leaves, seeds and pods are used in diabetes, asthma, inflammation, as Laxative, antibilious, appetite depressor (weight loss not observed) and hypolipidemic agent. The present review is therefore, an effort to give a detailed survey of literature on its phytochemistry, traditional and pharmacological uses.

Characterization of foams obtained from cassava starch, cellulose fibres and dolomitic limestone by a thermopressing process

Cassava starch, dolomitic limestone and eucalypt cellulose fibres were used to prepare foam trays that could be used to pack foodstuffs. The influence of the cellulose fibre concentration in the composite formulation was investigated using 5, 10, 15, 20, 30 and 40 percent of fibres. The results indicated that an increase in cellulose fibre concentration promoted a decrease in density and tensile strength of the foam samples. The tensile strength at break for foam trays containing 5 percent of cellulose fibres was 3.03MPa, whilst the commercial trays of expanded polystyrene used to pack foods in supermarkets presented a tensile strength of 1.49 MPa. The elongation at break of the foam trays obtained in this work varied slightly with increase in cellulose fibre concentration, the values being about 20 percent lower than the elongation at break observed for commercial foam trays of expanded polystyrene. Thus, the materials developed in this work represented a possible alternative to the use of EPS foam trays for packing dry foods. The trays' properties need to be improved for their use with moist foods.

Amido de mandioca, calcário dolomítico e fibras celulósicas de eucalipto foram usados para preparar bandejas biodegradáveis que podem ser usadas como embalagens para alimentos. A influência da concentração de fibras na formulação dos compostos foi investigada, usando 5, 10, 15, 20, 30 e 40 por cento de fibras. Os resultados indicaram que o aumento na concentração de fibras celulósicas promove uma diminuição na densidade e na resistência a tração das amostras. A tensão na ruptura para as bandejas contendo 5 por cento de fibras celulósicas foi de 3,03 MPa, enquanto as bandejas comerciais de poliestireno expandido (EPS) usadas para embalagens alimentícias em supermercados apresentaram uma tensão de 1.49 MPa. A elongação na ruptura das bandejas obtidas neste trabalho variou ligeiramente com o aumento da concentração de fibra celulósica, os valores são aproximadamente 20 por cento mais baixos do que a elongação na ruptura observada para bandejas comerciais de poliestireno expandido. Os resultados indicaram que as propriedades das bandejas devem ser melhoradas na utilização de embalagem de alimentos úmidos. Assim os materiais desenvolvidos neste trabalho representam uma possível alternativa para o uso de bandejas de EPS para embalar alimentos secos. As propriedades das bandejas necessitam ser melhoradas para sua utilização com alimentos úmidos.

Utilización de iidrocoloides en bebida láctea tipo kumis / Use of ydrocollooids in dairy beverages kums type

El objetivo del presente trabajo es evaluar la mezcla más adecuada de los estabilizantes goma guar, goma xantan y carragenina iota en la bebida láctea tipo kumis. Se lleva a cabo un estudio preliminar que define la mezcla óptima de estos estabilizantes, utilizando el nivel máximo de 0,5%, aprobado por el Ministerio de la Protección Social de la República de Colombia, la variable respuesta medida es viscosidad. Definida la mejor mezcla, es utilizada en tres concentraciones (T1: 0,08%; T2: 0,1% y T3: 0,12%), y comparada con un control (T4: sin adición de estabilizante) en el producto lácteo tipo kumis. La mezcla óptima encontrada fue de 93% goma xantan y 7% goma guar, y los parámetros empleados para su evaluación son fisicoquímicos reométricos y sensoriales. Los resultados fisicoquímicos corresponden a los estándares aceptados para esta bebida. En lo referente a las pruebas de viscosidad y deformación, el tratamiento que muestra los mejores resultados es la concentración 0,12%; que corresponde al tratamiento T3. El análisis sensorial indica que T3 es el tratamiento más aceptado, junto con el control. Según los resultados, el nivel óptimo de concentración de la mezcla de hidrocoloides es 0,12%; con diferencia significativa (p<0,05) frente a los otros tratamientos.

The aim of this study was to evaluate the most appropriate mix of stabilizers: guar gum, xanthan gum and iota carrageenan in dairy beverages kumis type. A preliminary study defining the optimal mix between these stabilizers was carried, using the maximum level of 0.5% approved by the Colombian Ministry of Health. Viscosity was used as response variable. Once the best mix was selected it was used in three concentrations (T1: 0.08%, T2: 0.1% and T3: 0.12%), and compared to a control (T4: no added stabilizer) in the milk product type kumis. The parameters used for the assessment of the optimal mix of 93% xanthan gum and 7% guar gum were physicochemical, viscosity and sensory. Physicochemical results fitted to the accepted standards for such milk drinks. In terms of viscosity and strain tests, the treatment showing the best results was T3. Sensory analysis indicated that T3 is the more accepted treatment with the control. Based on the results obtained, the optimum concentration level of the hydrocolloids mixture was 0.12% of the mixture with a p <0.05.

Efeito de diferentes tipos de fibras sobre frações lipídicas do sangue e fígado de ratos wistar / Effect of different types of fibers on the lipid portions of wistar rat blood and liver

Conduziu-se o presente estudo, com o objetivo de avaliar o efeito de diferentes tipos de fibras sobre as fraçoes lipídicas do sangue e fígado de ratos. Para determinar o efeito da pectina citrica, goma guar e celulose sobre o perfil lipidico dos ratos utilizaramse 36 ratos machos da linhagem wistar. Os ratos foram distribuidos aleatoreamente em seis grupos. Cada gruopo foi submetido a uma dieta por 58 dias. As dietas utilizadas foram: A- 10 por cento de pectina, B - 15 por cento de pectina, C - 10 por cento de goma guar, D- 15 por cento de goma guar, E - 5 por cento de Celulose sem colesterol e F - 5 por cento celulose com 1 por cento de colesterol. A pectina e a goma guar evitaram o aumento do colesterol total e LDL-c sérico observado na dieta F (p<0,05). Não houve diferença significativa entre os tipos de fibras e a quantidades utilizadas. Os níveis séricos HDL-c, VLDL-c e TAG permaneceram inalterados em todos os tratamentos. Os resultados mostram o potencial efeito benéfico da ingestão das fibras solúveis pectina e goma guar no controle da colesterolemia.

The present study was designed to evaluate the effect of different types of fibers on lipid portions of mice blood and liver. To determine the effect of citric pectin, guar gum and cellulose on the rat lipid profile, 36 male mice of the Wistar strain were utilized. The mice were allocated randomly into six groups. Each group was submitted to an experimental diet for 58 days. The utilized diets were: A- 10 percent pectin, B - 15 percent pectin, C - 10 percent guar gum, D- 15 percent guar gum, E - 5 percent cellulose with no cholesterol and F - 5 percent cellulose with 1 percent cholesterol. Pectin and guar gum prevented the increase of total cholesterol and serum LDL-c found in diet F (p<0.05). There was no significant difference among the types of soluble fibers and the amounts utilized. The serum levels HDL-c, VLDL-c, and TAG did not alter in all the treatments. The results show the potential beneficial effect of the ingestion of the soluble fibers pectin and guar gum in cholesterolemia control.

Guar gum/ethylcellulose coated pellets for colon-specific drug delivery / 药学学报

The aim of this work was to investigate guar gum/ethylcellulose mix coated pellets for potential colon-specific drug delivery. The coated pellets, containing 5-fluorouracil as a model drug, were prepared in a fluidized bed coater by spraying the aqueous/ethanol dispersion mixture of guar gum and ethylcellulose. The lag time of drug release and release rate were adjustable by changing the ratio of guar gum to ethylcellulose and coat weight gain. In order to find the optimal coating formulation that was able to achieve drug targeting to the colon, the effect of two independent variables (the ratio of guar gum to ethylcellulose and the coat weight gain) on drug release characteristics was studied using 3×4 factorial design and response surface methodology. Results indicated that drug release rate decreased as the proportion of ethylcellulose in the hybrid coat and the coat weight gain increased. When the ratio of guar gum to ethylcellulose was kept in the range of 0.2 to 0.7, and the coat weight gain in the range of 250% to 500%, the coated pellets can keep intact for about 5 h in upper gastrointestine and achieve colon-specific drug delivery. The pellets prepared under optimal conditions resulted in delayed-release sigmoidal patterns with T5% (time for 5% drug release) of 5.1-7.8 h and T90% (time for 90% drug release) of 9.8-16.3 h. Further more, drug release was accelerated and T90% of the optimum formulation pellets decreased to 9.0-14.5 h in pH 6.5 phosphate buffer with hydrolase. It is concluded that mixed coating of guar gum and ethylcellulose is able to provide protection of the drug load in the upper gastrointestinal tract, while allowing enzymatic breakdown of the hybrid coat to release the drug load in the colon.