How Do Xanthan and Hydroxypropyl Methylcellulose Individually Affect the Physicochemical Properties in a Model Gluten-Free Dough?

2011 ◽  
Vol 76 (3) ◽  
pp. E274-E282 ◽  
Author(s):  
Rachel Crockett ◽  
Pauline Ie ◽  
Yael Vodovotz
Keyword(s):  
Physicochemical Properties ◽  
Hydroxypropyl Methylcellulose ◽  
Gluten Free

scholarly journals Combinations of Freeze-Dried Amorphous Vardenafil Hydrochloride with Saccharides as A Way to Enhance Dissolution Rate and Permeability

2021 ◽  
Vol 14 (5) ◽  
pp. 453
Author(s):  
Gabriela Wiergowska ◽  
Dominika Ludowicz ◽  
Kamil Wdowiak ◽  
Andrzej Miklaszewski ◽  
Kornelia Lewandowska ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Density Functional ◽  
Hydroxypropyl Methylcellulose ◽  
Fold Increase ◽  
Crystalline Form ◽  
Amorphous Form ◽  
Freeze Dried ◽  
Apparent Solubility ◽  
Gastrointestinal Epithelium ◽  
The Impact

To improve physicochemical properties of vardenafil hydrochloride (VAR), its amorphous form and combinations with excipients—hydroxypropyl methylcellulose (HPMC) and β-cyclodextrin (β-CD)—were prepared. The impact of the modification on physicochemical properties was estimated by comparing amorphous mixtures of VAR to their crystalline form. The amorphous form of VAR was obtained as a result of the freeze-drying process. Confirmation of the identity of the amorphous dispersion of VAR was obtained through the use of comprehensive analysis techniques—X-ray powder diffraction (PXRD) and differential scanning calorimetry (DSC), supported by FT-IR (Fourier-transform infrared spectroscopy) coupled with density functional theory (DFT) calculations. The amorphous mixtures of VAR increased its apparent solubility compared to the crystalline form. Moreover, a nearly 1.3-fold increase of amorphous VAR permeability through membranes simulating gastrointestinal epithelium as a consequence of the changes of apparent solubility (Papp crystalline VAR = 6.83 × 10−6 cm/s vs. Papp amorphous VAR = 8.75 × 10−6 cm/s) was observed, especially for its combinations with β-CD in the ratio of 1:5—more than 1.5-fold increase (Papp amorphous VAR = 8.75 × 10−6 cm/s vs. Papp amorphous VAR:β-CD 1:5 = 13.43 × 10−6 cm/s). The stability of the amorphous VAR was confirmed for 7 months. The HPMC and β-CD are effective modifiers of its apparent solubility and permeation through membranes simulating gastrointestinal epithelium, suggesting a possibility of a stronger pharmacological effect.

Impact of whole millet extruded flour on the physicochemical properties and antihyperglycemic activity of gluten free bread

LWT ◽  
2021 ◽  
pp. 111495
Author(s):  
Kênia Letícia Ferreira Pessanha ◽  
João Paulo de Menezes ◽  
Andrea dos Anjos Silva ◽  
Marcus Vinicius da Silva Ferreira ◽  
Cristina Yoshie Takeiti ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Gluten Free ◽  
Antihyperglycemic Activity

Physicochemical properties of Frontière rice flour and its application in a gluten‐free cupcake

2021 ◽  
Author(s):  
Ricardo S. Aleman ◽  
Anita Morris ◽  
Witoon Prinyawiwatkul ◽  
Marvin Moncada ◽  
Joan M. King
Keyword(s):  
Physicochemical Properties ◽  
Rice Flour ◽  
Gluten Free

scholarly journals DESIGN, FORMULATION, AND CHARACTERIZATION OF APREMILAST-SACCHARIN COCRYSTALS LOADED WITH TOPICAL GEL

2020 ◽  
pp. 60-67
Author(s):  
TEJASWINI MANE ◽  
MUKESH MOHITE
Keyword(s):  
Physicochemical Properties ◽  
Factorial Design ◽  
Hydroxypropyl Methylcellulose ◽  
Gelling Agent ◽  
In Vitro Dissolution ◽  
Molar Ratio ◽  
Scanning Calorimetry ◽  
Topical Gel ◽  
Solubility Study

Objective: Most of the drugs are relevant to BSC class II and class IV having solubility problems. Cocrystallization of drug with conformer is an immense approach used to explore the physicochemical properties of drug. The objective of the present work was to design formulate and evaluate the drug cocrystals of poorly soluble drug apremilast (APR) with saccharin. Methods: Cocrystals of APR were prepared using the solvent evaporation technique. The saturated solubility study and in vitro dissolution study of cocrystals were carried out. The prepared cocrystals were characterized by differential scanning calorimetry (DSC), X-ray diffraction (XRD), and Fourier-transform infrared (FTIR) spectroscopy. The topical gel of APR cocrystals was formulated optimized and evaluated using three-level factorial design. Results: The cocrystals of APR were prepared in 1:1 molar ratio with saccharin. APR cocrystals showed the improvement in solubility and dissolution as compared to pure APR. The formation of cocrystals was confirmed from change in endothermic peak of DSC and from shifting of FTIR spectra of cocrystals. Crystallinity of cocrystal was confirmed from XRD pattern and noteworthy change in 2θ values of the intense peak. The topical gel of APR cocrystals was formulated and optimized using three-level factorial design using Carbapol-940 and hydroxypropyl methylcellulose (HPMC) as a gelling agent. Conclusion: The cocrystals with altered physicochemical properties of APR were prepared with saccharin and formulated as a topical gel to overcome the problems related to oral administration.

scholarly journals Physicochemical Properties of Hom Nil (Oryza sativa) Rice Flour as Gluten Free Ingredient in Bread

Foods ◽  
2018 ◽  
Vol 7 (10) ◽  
pp. 159 ◽  
Author(s):  
Lalana Thiranusornkij ◽  
Parichart Thamnarathip ◽  
Achara Chandrachai ◽  
Daris Kuakpetoon ◽  
Sirichai Adisakwattana
Keyword(s):  
Oryza Sativa ◽  
Physicochemical Properties ◽  
Amylose Content ◽  
Antioxidant Properties ◽  
Rice Flour ◽  
Total Phenolic ◽  
Average Particle ◽  
Particle Sizes ◽  
Gluten Free ◽  
Antioxidant Power

Hom Nil (Oryza sativa), a Thai black rice, contains polyphenolic compounds which have antioxidant properties. The objective of this study was to investigate physicochemical properties of Hom Nil rice flour (HN) and its application in gluten free bread by using Hom Mali 105 rice flour (HM) as the reference. The results demonstrated that HN flour had significantly higher average particle sizes (150 ± 0.58 μm), whereas the content of amylose (17.6 ± 0.2%) was lower than HM flour (particle sizes = 140 ± 0.58 μm; amylose content = 21.3 ± 0.6%). Furthermore, HN contained higher total phenolic compounds (TPC) (2.68 ± 0.2 mg GAE/g flour), total anthocyanins (293 ± 30 mg cyanidin-3-glucoside/g flour), and the ferric reducing antioxidant power (FRAP) (73.5 ± 1.5 mM FeSO4/g) than HM flour (TPC = 0.15 mg GAE/g flour and FRAP = 2.24 mM FeSO4/g flour). In thermal properties, the onset temperature (To), the peak temperature (Tp) and the conclusion (Tc) temperature of HN flour were similar to the values of HM flour. However, HN flour had lower enthalpy change (ΔH) than HM flour. The results showed that HN flour had lower swelling power and higher solubility than HM flour at the temperature between 55 °C and 95 °C. In pasting properties, HN flour also showed lower peak, trough and breakdown viscosity than HM flour. In addition, the bread samples prepared by HN flour had higher value of hardness and lower value of cohesiveness than the bread prepared from HM flour. Taken together, the findings suggest that HN flour could be used as an alternative gluten-free ingredient for bread product.

scholarly journals Updated Food Composition Database for Cereal-Based Gluten Free Products in Spain: Is Reformulation Moving on?

Nutrients ◽  
2020 ◽  
Vol 12 (8) ◽  
pp. 2369 ◽  
Author(s):  
Violeta Fajardo ◽  
María Purificación González ◽  
María Martínez ◽  
María de Lourdes Samaniego-Vaesken ◽  
María Achón ◽  
...  
Keyword(s):  
Guar Gum ◽  
Saturated Fatty Acids ◽  
Hydroxypropyl Methylcellulose ◽  
Food Composition ◽  
Nutritional Composition ◽  
Rice Starch ◽  
Gluten Free ◽  
Free Products ◽  
Salt Reduction ◽  
Fat Composition

We developed a comprehensive composition database of 629 cereal-based gluten free (GF) products available in Spain. Information on ingredients and nutritional composition was retrieved from food package labels. GF products were primarily composed of rice and/or corn flour, and 90% of them included added rice starch. The most common added fat was sunflower oil (present in one third of the products), followed by palm fat, olive oil, and cocoa. Only 24.5% of the products had the nutrition claim “no added sugar”. Fifty-six percent of the GF products had sucrose in their formulation. Xanthan gum was the most frequently employed fiber, appearing in 34.2% of the GF products, followed by other commonly used such as hydroxypropyl methylcellulose (23.1%), guar gum (19.7%), and vegetable gums (19.6%). Macronutrient analysis revealed that 25.4% of the products could be labeled as a source of fiber. Many of the considered GF food products showed very high contents of energy (33.5%), fats (28.5%), saturated fatty acids (30.0%), sugars (21.6%), and salt (28.3%). There is a timid reformulation in fat composition and salt reduction, but a lesser usage of alternative flours and pseudocereals.

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