Development of a honey-based powder ingredient using a mixture design: Botanical origin effect and hydration properties

LWT ◽  
2021 ◽  
Vol 147 ◽  
pp. 111446
Author(s):  
Roy Cristian Rivero ◽  
Diego Alberto Archaina ◽  
Cynthia Melisa Busquet ◽  
Bertha Mabel Baldi Coronel ◽  
Verónica María Busch
Keyword(s):  
Mixture Design ◽  
Botanical Origin ◽  
Hydration Properties ◽  
Origin Effect

Effect of interlayer cation and relative humidity on the hydration properties of a dioctahedral smectite

2007 ◽  
Vol 2007 (suppl_26) ◽  
pp. 417-422 ◽  
Author(s):  
W. Oueslati ◽  
M. S. Karmous ◽  
H. Ben Rhaiem ◽  
B. Lanson ◽  
A. Ben Haj Amara
Keyword(s):  
Relative Humidity ◽  
Interlayer Cation ◽  
Hydration Properties ◽  
Dioctahedral Smectite

Mixture Design of Fire-Retarded OGFC in Road Tunnel

2005 ◽  
Vol 6 (2) ◽  
pp. 255-268 ◽  
Author(s):  
Qun Yang ◽  
Guo Zongyin
Keyword(s):  
Mixture Design ◽  
Road Tunnel

PENGEMBANGAN MINUMAN BERBASIS TEH DAN REMPAH SEBAGAI MINUMAN FUNGSIONAL

2019 ◽  
Vol 1 (2) ◽  
Author(s):  
Siti Chairiyah Batubara ◽  
Nindia Arum Pratiwi
Keyword(s):  
Ph Value ◽  
Raw Materials ◽  
Mixture Design ◽  
Total Sugar ◽  
Brown Sugar ◽  
Physical Test ◽  
Chemical Test ◽  
Carbohydrate Level ◽  
Optimum Formula ◽  
Functional Drink

Teh dan rempah memiliki kandungan antioksidan yang berguna untuk kesehatan. Tujuan dari pembelajaran ini adalah untuk mendapatkan formula minuman fungsional teh dan rempah terbaik. Penelitian ini menggunakan mixture design untuk menentukan formula optimum minuman fungsional terbaik yang terdiri dari gula merah, bubuk kayu manis dan bubuk kapulaga. Berdasarkan input batas atas dan batas bawah dari bahan baku sehingga didapatkan 16 formulasi yang akan diteliti. Untuk batas atas gula merah yaitu 40 dan batas bawah gula merah yaitu 35. Untuk batas atas bubuk kayu manis yaitu 15 dan batas bawah kayu manis yaitu 10. Untuk batas atas bubuk kapulaga yaitu 50 dan batas bawah bubuk kapulaga yaitu 45. Untuk menentukan kualitas minuman fungsional dilakukan uji kimia (uji karbohidrat, gula total dan nilai pH, uji fisik (Uji viskositas), uji organoleptik (uji hedonik untuk warna, aroma, rasa dan kekentalan) dan mutu hedonik yang ditentukan dari kesukaan panelis terhadap warna, aroma, rasa dan kekentalan) dan uji antioksidan. Penelitian ini untuk mendapatkan formula optimum yang terbaik dari hasil pengacakan oleh mixture design. Hasil dari pengolahan mixture design adalah anova, grafik dan duncan. Berdasarkan hasil penelitian formula minuman fungsional yang masih dapat diterima adalah formulasi 11 yang terdiri dari 40% gula merah, 12.67% bubuk kayu manis dan 47.32% bubuk kapulaga. Formula 11 mengandung 0.39% karbohidrat, 15.46% gula total, 5.38% pH 4.98%  viskositas dan 255.41 mg antoksidanSpice tea have antioxidants compounds that are beneficial for health. The purpose of this study was to get the best spice tea formulation as a functional drink. This research used a mixture design to obtain the best optimum formula functional drink that composed by brown sugar, cinnamon powder and cardamom powder. Based on input the upper and lower limits of raw materials then get 16 formulations will be researched. The upper limit of brown sugar, cinnamon powder and cardamom powder is 40, 15 and 50. The lower limit of brown sugar, cinnamon powder and cardamom powder is 35, 10 and 45. The functional drink quality determined by chemical test (carbohydrate level, total sugar and pH value), physical test (viscosity level), organoleptic test and antioxidan level. Data was processed statistically using Design Expert application with one-way analysis (one way ANOVA) at 95% confidence level. Duncan`s follow-up was carried out to find out the differences between treatments if ANOVA had a significant effect. Based on the results of the research, formulation functional drink are still aceptable is formulation 11 of 40% brown sugar, 12.67% cinnamon powder and 47.32% cardamom powder. Formulation 11 contained carbohydrate level 0.39%, total sugar 15.46% and pH value 5.38%, viscosity level 4.98%, and antioxidan level 255.41 mg

Resveratrol: botanical origin, pharmacological activity and applications

2014 ◽  
Vol 11 (1) ◽  
pp. 1-15 ◽  
Author(s):  
Chun-Fu WU ◽  
Jing-Yu YANG ◽  
Fang WANG ◽  
Xiao-Xiao WANG
Keyword(s):  
Pharmacological Activity ◽  
Botanical Origin

Desirability Based Optimization of New Mesalazine Modified Release Formulations: Compression Coated Tablets and Mini Tablets in Capsules

2020 ◽  
Vol 17 (2) ◽  
pp. 114-123
Author(s):  
Marilena Vlachou ◽  
Angeliki Siamidi ◽  
Yannis Dotsikas
Keyword(s):  
Gastrointestinal Tract ◽  
Experimental Design ◽  
Desirability Function ◽  
Symptomatic Treatment ◽  
Mixture Design ◽  
Upper Gastrointestinal Tract ◽  
Modified Release ◽  
Aminosalicylic Acid ◽  
Colonic Delivery ◽  
Upper Gastrointestinal

Background: Mesalazine (5-aminosalicylic acid, 5-ASA) is a drug substance with an antiinflammatory activity, which is mainly used in the symptomatic treatment of diseases, such as Ulcerative Colitis, the Crohn's disease and the idiopathic inflammatory bowel disease. Mesalazine exerts its effect locally in the inflamed area of the intestine and not through systematic absorption, therefore the investigation of its release characteristics from solid pharmaceutical formulations is of great importance. Objective: The development of novel mesalazine modified release formulations with improved properties, regarding drug release in the gastrointestinal tract, by utilisation of the Design of Experiments (DoE) approach. Methods: D-optimal experimental design was applied. A Simplex Lattice mixture design was used for the development of suitable capsules containing 4 mini tablets and a D-optimal mixture design was used for compression-coated tablets, with the following characteristics: ≤10% release in 2 h, to minimize its degradation in the upper gastrointestinal tract, 20-40% release in 5 h for mesalazine administration in the small intestine, and quantitative release in 12 h for colonic delivery. The dissolution experiments were conducted in gastrointestinal-like fluids and pectinases to simulate the pectinolytic enzymes present in the colon. Results: The optimal compositions were reached via the desirability function, as a compromise to the different responses. The optimal solutions for both formulations led to colon-specific delivery of the active substance with minimal 5-ASA release in the upper gastrointestinal tract and appeared to conform with the pre-determined characteristics. Hard gelatin capsules, when filled with mini-tablets led to the aimed modified release profile, having sigmoidal characteristics and compression coated tablets led to colonic delivery. Conclusion: Two novel mesalazine formulations were developed with the desirable colonic release, by conducting a minimal number of experiments, as suggested by DoE experimental design.

scholarly journals Sensorial, Melissopalynological and Physico-Chemical Characteristics of Honey from Babors Kabylia’s Region (Algeria)

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 225
Author(s):  
Asma Ghorab ◽  
María Shantal Rodríguez-Flores ◽  
Rifka Nakib ◽  
Olga Escuredo ◽  
Latifa Haderbache ◽  
...  
Keyword(s):  
Sensory Properties ◽  
Chemical Components ◽  
Chemical Characteristics ◽  
Pollen Spectrum ◽  
Botanical Origin ◽  
Flavonoid Content ◽  
Chemical Parameters ◽  
High Tendency ◽  
Physico Chemical ◽  
Pollen Types

This study aimed to characterize the honeys of Babors Kabylia through sensory, melissopalynological and physico-chemical parameters. Thirty samples of honey produced in this region were collected over a period of two years and analyzed. All the samples presented physico-chemical parameters in conformity with legislation on honey quality, with few exceptions, linked mainly to beekeeping management. The pollen spectrum revealed a great diversity with 96 pollen types. The main pollen types were spontaneous species as Fabaceae (Hedysarum, Trifolium, Genisteae plants), Asteraceae plants, Ericaceae (Erica arborea L.) or Myrtus and Pistacia. The sensory properties of samples showed a high tendency to crystallization, the colors were from white to brown, but most of them had gold color. Smell and odor corresponded mainly to vegetal and fruity families and in taste perceptions besides sweetness highlighted sourness and saltiness notes. Seventeen samples were polyfloral, one was from honeydew and twelve were monofloral from heather, genista plants, sulla, blackberry or Asteraceae. Heather and the honeydew samples showed the darkest color, the highest electrical conductivity and phenol and flavonoid content. A statistical analysis based on the most representative pollen types, sensory properties and some physico-chemical components allowed the differentiation of honey samples in terms of botanical origin.

scholarly journals Optimization of novel multigrain pasta and evaluation of physicochemical properties: using D‐optimal mixture design

2021 ◽  
Author(s):  
Leila Kamali Rousta ◽  
Amir Pouya Ghandehari Yazdi ◽  
Sepideh Khorasani ◽  
Mohammad Tavakoli ◽  
Zahra Ahmadi ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Mixture Design

scholarly journals Relationships Linking the Colour and Elemental Concentrations of Blossom Honeys with Their Antioxidant Activity: A Chemometric Approach

Agriculture ◽  
2021 ◽  
Vol 11 (8) ◽  
pp. 702
Author(s):  
Monika Kędzierska-Matysek ◽  
Anna Teter ◽  
Małgorzata Stryjecka ◽  
Piotr Skałecki ◽  
Piotr Domaradzki ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Physicochemical Properties ◽  
Black Locust ◽  
Antioxidant Properties ◽  
Principal Component ◽  
Botanical Origin ◽  
Antioxidant Parameters ◽  
Colour Parameters ◽  
Hue Angle ◽  
Chemometric Approach

The antioxidant activity of honey depends on the botanical origin, which also determines their physicochemical properties. In this study, a multivariate analysis was used to confirm potential relationships between the antioxidant properties and colour parameters, as well as the content of seven elements in five types of artisanal honey (rapeseed, buckwheat, linden, black locust, and multifloral). The type of honey was found to significantly influence most of its physicochemical properties, colour parameters, and the content of potassium, manganese and copper. Antioxidant parameters were shown to be significantly positively correlated with redness and concentrations of copper and manganese, but negatively correlated with the hue angle and lightness. The principal component analysis confirmed that the darkest buckwheat honey had the highest antioxidant activity in combination with its specific colour parameters and content of antioxidant minerals (manganese, copper and zinc). The level of these parameters can be potentially used for the identification of buckwheat honey.

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