Effect of Shelf Life on the Physical Stability of Suspended Ophthalmic Solutions

Background: Essential Balm (EB) is a commonly used medicine with high volatility and short shelf-life during storage. Objective: Slowing down the volatilization rate of EB and exploring the effect of fiber on the volatilization rate of EB. Methods: In this study, electrospinning technology was used to convert the liquid EB into solid EB in order to improve the balm’s storage and longevity. Results: Specifically, core-sheath nanofibers coated with EB were prepared by traditional coaxial electrospinning technology, in which polyvinylpyrrolidone K90 was used as polymer sheath to reduce the volatilization of EB in the core layer. Scanning electron microscopy images showed that the core-sheath flow rate ratio is proportional to the sizes and number of spindles. EB was successfully placed into the fibers and showed good compatibility with the carriers. Infrared spectroscopy indicated the presence of a hydrogen bond between them. Volatility tests showed that all prepared composites could delay the volatility of EB and improve its physical stability. Conclusion: This methodology can be applied toward increasing the shelf-life of liquid drugs by using core-sheath nanofibers. The core-sheath fibers with good morphology are more propitious to delay the volatilization rate of EB.

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Note. Shelf life of a saturated vitamin E carrier system for use in the food industry / Nota. Vida útil de un sistema de microencapsulación de vitamina E para alimentos

Food Science and Technology International ◽

10.1177/108201329900500609 ◽

1999 ◽

Vol 5 (6) ◽

pp. 509-513 ◽

Cited By ~ 4

Author(s):

M.C. Berrocal ◽

A. Abeger

Keyword(s):

Vitamin E ◽

Shelf Life ◽

Physical Stability ◽

Degradation Process ◽

Carrier System ◽

Macroscopic Appearance ◽

First Order Kinetics ◽

Liposome Suspension ◽

Physico Chemical ◽

Mean Diameter

Dimyristoylphosphatidylcholine liposomes containing different concentrations of vitamin E (0, 5, 15 and 25%) were prepared by extrusion through 100 nm pore size filters, and stored at 5 °C in the dark under an oxygen atmosphere. The physico-chemical characteristics chosen as shelf life indicators for this vitamin E-carrier system were vitamin E fluorescence, mean diameter of the system, products of phospholipid oxidation and total products of lipid degradation. Encapsulated vitamins underwent an exponential degradation process (first order kinetics). The complete alteration of the system was confirmed by thin layer chromatography on the 150th day of storage (16% remaining vitamin) al though this did not affect the macroscopic appearance of the suspension. Physical stability was con firmed by the mean diameter which ranged from 85.1 ±5.2 nm to 69.7±5.1 nm without the loss of the monodisperse nature of the liposome suspension.

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Evaluating the Ultra-High Pressure Homogenization (UHPH) and Pasteurization effects on the quality and shelf life of donkey milk

International Journal of Food Studies ◽

10.7455/ijfs.v4i1.271 ◽

2015 ◽

Vol 4 (1) ◽

Author(s):

Cephas Nii Akwei Addo ◽

Victoria Ferragut

Keyword(s):

High Pressure ◽

Shelf Life ◽

Physical Stability ◽

Storage Period ◽

Raw Milk ◽

Lysozyme Activity ◽

High Pressure Homogenization ◽

Donkey Milk ◽

Ultra High Pressure ◽

Quality And Shelf Life

Donkey milk has functional properties of great interest to human nutrition. The effects of ultra-high pressure homogenization (UHPH) at 100 MPa, 200 MPa and 300 MPa in comparison with different pasteurization treatments of 70 °C for 1 min and 85 °C for 1 min on the physicochemical quality and shelf-life of treated and raw (untreated) donkey milk were studied. Gross composition and pH, total mesophilic counts, lysozyme activity and physical stability were studied during storage at 4 °C for 28 days. The compositional profile showed resemblance to that of human milk characterized by high lactose, low fat and low protein content and was least affected by the treatments. UHPH treatments at 200 MPa, 300 MPa and 85 °C were able to maintain steady pH during storage whereas the low intensity treatments showed a significant decrease. The observed lysozyme activity in the samples was generally high and appeared to have been enhanced by the applied UHPH and pasteurization treatments with no significant change during storage. Although the raw milk showed good initial microbial quality, extensive growth of mesophilic microorganisms occurred after 7 days of storage, unlike the treated samples which were able to maintain significantly low counts throughout the storage period. The physical stability of milk was negatively influenced by the higher UHPH treatments of 200 MPa and 300 MPa which exhibited sedimentation phenomenon, while creaming was insignificant.

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FÉCULA DE BATATA COMO ADJUNTO DE MALTE NA FABRICAÇÃO DE CERVEJA

Boletim do Centro de Pesquisa de Processamento de Alimentos ◽

10.5380/cep.v23i1.1277 ◽

2005 ◽

Vol 23 (1) ◽

Author(s):

DOMÊNICA ANDRADE DE MATOS ◽

IRATAN JORGE DOS SANTOS ◽

JANE SELIA REIS COIMBRA ◽

PAULO HENRIQUE ALVES DA SILVA

Keyword(s):

Shelf Life ◽

Protein Content ◽

Foam Stability ◽

Potato Starch ◽

Sugar Content ◽

Soluble Sugar ◽

Physical Stability ◽

Maize Starch ◽

Chemical Constitution ◽

Beer Production

O objetivo deste trabalho foi comparar o rendimento da mosturação, usando amido de milho e fécula de batata como adjuntos de malte para a produção de cerveja com melhor qualidade final. Esse parâmetro foi avaliado, principalmente, em relação ao rendimento de produção de açúcar no mosto primário, no mosto misto e no filtrado. No processamento da cerveja, a brassagem foi realizada pelo processo de duas massas. A hidrólise do amido de milho disponibilizou maior quantidade de açúcar solúvel para o meio comparado com a fécula de batata. Isto pode ser devido à constituição química diferenciada das duas fontes de amido em termos de amilose e amilopectina. Deve-se considerar ainda que a batata apresenta baixo teor de proteínas e óleo, o que diminui o risco de turvação, melhora a estabilidade da espuma da cerveja e reduz gastos com o uso de estabilizantes. A estabilidade física da cerveja proporciona maior tolerância ao resfriamento e maior vida de prateleira. POTATO STARCH AS MALT ADJUNCT IN BEER PRODUCTION Abstract The objective of this work was to compare the beer wort yield using maize and potato starch as malt adjunct for the production of a beer with better final quality. That parameter was evaluated, mainly, in relation to production yield of sugar in the primary wort, in the mixed wort and in the filtrate. In the beer processing the mashing was done by double mash process. The maize starch hydrolysis resulted in a greater soluble sugar content yield when compared to the potato starch. This can be due to the differentiated chemical constitution of the two sources of starch in amylose terms and amylopectin. Although it should be considered that the potato contains a smaller oil and protein content, lessening the beer clouding risk, improves foam stability and reduces expenses with stabilizers. The physical stability of the beer would provide larger tolerance to cooling and larger shelf life.

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Proniosomes: the effective and efficient drug-carrier system

Therapeutic Delivery ◽

10.4155/tde-2019-0065 ◽

2020 ◽

Vol 11 (2) ◽

pp. 125-137 ◽

Cited By ~ 3

Author(s):

Swati Mittal ◽

Amit Chaudhary ◽

Anjali Chaudhary ◽

Ankit Kumar

Keyword(s):

Shelf Life ◽

Delivery System ◽

Transdermal Delivery ◽

Drug Carrier ◽

Physical Stability ◽

Dosage Forms ◽

The Other ◽

Carrier System ◽

The Stability ◽

Drug Carrier System

Niosomes, liposomes and proniosomes are the most abundantly used vesicular systems for the transdermal delivery of drugs. Proniosomes are nonhydrated niosomes, which, upon hydration, form niosomes. Various researches have proved the advantages of proniosomes over the other conventional dosage forms currently available in the market. Proniosomes overcome physical stability problems involved with other vesicular systems such as leaking, fusion and aggregation. The stability and shelf life of proniosomes especially have been found to be much better and prolonged in comparison to other vesicular systems such as liposomes. The present review has been written in an effort to bring yet another viewpoint from a different angle and curated to compile the latest updates in this highly attractive delivery system from today’s research point.

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Analytical and Computational Methods for the Estimation of Drug-Polymer Solubility and Miscibility in Solid Dispersions Development

Pharmaceutics ◽

10.3390/pharmaceutics11080372 ◽

2019 ◽

Vol 11 (8) ◽

pp. 372 ◽

Cited By ~ 13

Author(s):

Djordje Medarević ◽

Jelena Djuriš ◽

Panagiotis Barmpalexis ◽

Kyriakos Kachrimanis ◽

Svetlana Ibrić

Keyword(s):

Shelf Life ◽

Drug Concentration ◽

Single Phase ◽

Drug Loading ◽

Solid Dispersions ◽

Physical Stability ◽

Solubility Limit ◽

Drug Dissolution ◽

Phase System ◽

Polymer Solubility

The development of stable solid dispersion formulations that maintain desired improvement of drug dissolution rate during the entire shelf life requires the analysis of drug-polymer solubility and miscibility. Only if the drug concentration is below the solubility limit in the polymer, the physical stability of solid dispersions is guaranteed without risk for drug (re)crystallization. If the drug concentration is above the solubility, but below the miscibility limit, the system is stabilized through intimate drug-polymer mixing, with additional kinetic stabilization if stored sufficiently below the mixture glass transition temperature. Therefore, it is of particular importance to assess the drug-polymer solubility and miscibility, to select suitable formulation (a type of polymer and drug loading), manufacturing process, and storage conditions, with the aim to ensure physical stability during the product shelf life. Drug-polymer solubility and miscibility can be assessed using analytical methods, which can detect whether the system is single-phase or not. Thermodynamic modeling enables a mechanistic understanding of drug-polymer solubility and miscibility and identification of formulation compositions with the expected formation of the stable single-phase system. Advance molecular modeling and simulation techniques enable getting insight into interactions between the drug and polymer at the molecular level, which determine whether the single-phase system formation will occur or not.

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A Man's Shelf Life

PsycEXTRA Dataset ◽

10.1037/e663862007-037 ◽

2007 ◽

Author(s):

Darren Braun

Keyword(s):

Shelf Life

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Gum Ghatti Coating Enriched with Clove Oil extends the post Harvest Shelf Life of Banana (Musa acuminata., cv. Robusta) Fruit Stored at Ambient Condition

THE JOURNAL OF PLANT SCIENCE RESEARCH ◽

10.32381/jpsr.2018.34.02.7 ◽

2018 ◽

Vol 34 (2) ◽

pp. 173-183 ◽

Cited By ~ 1

Author(s):

Arpit V. Joshi ◽

◽

Nilanjana S. Baraiya ◽

Pinal B. Vyas ◽

T. V. Ramana Rao ◽

...

Keyword(s):

Shelf Life ◽

Musa Acuminata ◽

Ambient Condition ◽

Clove Oil ◽

Post Harvest ◽

Gum Ghatti

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EFFECT OF LEMON PEEL AND PULP EXTRACT ON SOME LOCAL KURDISH RAM MEAT QUALITIES AND ITS SHELF LIFE

Anbar Journal of Agricultural Sciences ◽

10.32649/ajas/2020/13 ◽

2020 ◽

pp. 140-153

Keyword(s):

Shelf Life ◽

Chemical Properties ◽

Thiobarbituric Acid ◽

Control Group ◽

Meat Sample ◽

Refrigerated Storage ◽

Immersion Method ◽

Quality Properties ◽

Lemon Peel ◽

Meat Samples

To investigate the effectiveness of adding lemon peels and pulp extracts on some quality properties and shelf-life of the sheep longisimussdorsi muscle during refrigerated storage at 4±1°C for 0, 4, and 8 days for this purpose am meat trim of visible fat and connective tissue, they cut in small cubes. The meat samples divide into four equal proportions and mix with different concentrations of lemon peel and pulp extract according to the following formulations: Control; T1 1%; T2 2% and T3 3% of lemon peel and pulp extract, by applied immersion method. The results showed acceptable results of moisture content, Water-holding capacity cooking loss, thiobarbituric acid, met-myoglobin, myoglobin, and sensory traits of the samples treated with lemon peel in comparison to the control group. The phiso-chemical traits changed during the storage periods but the meat sample treated with lemon extract was more stable than control groups. These results suggested that using lemon peels and pulp extracts to maintain physio-chemical properties of ram meat and extend shelf-life during refrigerated storage, which may have implications of meat processors.

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