Preparation and evaluation of freeze dried surface-deacetylated chitin nanofiber/sacran pellets for use as an extended-release excipient

2019 ◽  
Vol 124 ◽  
pp. 888-894 ◽  
Author(s):  
Miwa Goto ◽  
Shinsuke Ifuku ◽  
Kazuo Azuma ◽  
Hidetoshi Arima ◽  
Shinichiro Kaneko ◽  
...  
Keyword(s):  
Extended Release ◽  
Chitin Nanofiber ◽  
Freeze Dried ◽  
Preparation And Evaluation

Design, Preparation and Evaluation of HPMC-Based PAA or SA Freeze-Dried Scaffolds for Vaginal Delivery of Fluconazole

2017 ◽  
Vol 34 (10) ◽  
pp. 2185-2196 ◽  
Author(s):  
Carmen Anatolia Gafitanu ◽  
Daniela Filip ◽  
Corina Cernatescu ◽  
Daniela Rusu ◽  
Cristina Gabriela Tuchilus ◽  
...  
Keyword(s):  
Vaginal Delivery ◽  
Freeze Dried ◽  
Preparation And Evaluation

scholarly journals Juices enriched with phenolic extracts from grapes

2018 ◽  
Vol 36 (No. 3) ◽  
pp. 261-267 ◽  
Author(s):  
Jana Kulichová ◽  
Mantana Buaong ◽  
Josef Balík ◽  
Pavel Híc ◽  
Jan Tříska ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Boiling Temperature ◽  
Vitis Vinifera L ◽  
Total Polyphenol ◽  
Freeze Dried ◽  
The Press ◽  
Grape Juices ◽  
Preparation And Evaluation ◽  
Phenolic Extracts

The paper describes the preparation and evaluation of phenolic extracts from waste materials – pomace (grape marc), seeds and press oil cake of the white grape variety Irsai Oliver (Vitis vinifera L.) and their addition to apple and grape juices to increase the nutritional properties. The waste samples were extracted using 50 or 80% ethanol (v/v). Some of the samples were extracted for 60 min at boiling temperature under reflux; the remainder were processed for 24 h on a shaker at room temperature. The highest antioxidant capacity (as measured using DPPH (758 ± 28 mM Trolox/kg of extracted matter)) and content of total polyphenols (74 ± 0.7 g gallic acid/kg of extracted matter) were found in the extract of the seeds obtained through extraction using 50% ethanol (v/v) at boiling temperature for 60 minutes. The press oil cake extract obtained by means of 80% ethanol (v/v) at boiling temperature for 60 min was evaluated as the best for enriching the sensory quality of apple and grape juices. The addition of 1 g of freeze-dried press oil cake extract to 1 l of juice increased the antioxidant capacity and total polyphenol content two-fold

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