FORMULATION, CHARACTERIZATION, AND DETERMINATION OF THE DIFFUSION RATE STUDY OF ANTIOXIDANT SERUM CONTAINING ASTAXANTHIN NANOEMULSION

Objective: Astaxanthin is one of the natural carotenoids with strong antioxidant characteristics which is widely used in skin care. The aim of this study was developed to formulate and characterize the antioxidant serum containing astaxanthin nanoemulsion and the diffusion rate studies using diffusion Franz method. Methods: Astaxanthin nanoemulsion (As-NE) was prepared by using the self-nanoemulsifying method, followed by incorporation into serum preparation with the using carbomer as a gelling agent. Evaluation of serum As-NE was performed by physical, chemical characterizations and diffusion assay. Stability study was carried out in both accelerated (temperature of 40±2 °C/75±5%RH) and non-accelerated (at ambient temperature) conditions. Results: These results suggest that antioxidant serum As-NE had good physical and chemical characteristics that are suitable for topical administration. Conclusion: For the study of diffusion and stability under different storage conditions, it was proven that antioxidant serum As-NE form was packed in a carbomer as a gelling agent that could enhance the stability and diffusion rate of the astaxanthin.

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FORMULATION, CHARACTERIZATION AND STABILITY STUDY OF FAST DISSOLVING THIN FILM CONTAINING ASTAXANTHIN NANOEMULSION USING HYDROXYPROPYLMETHYL CELLULOSE POLYMER

International Journal of Applied Pharmaceutics ◽

10.22159/ijap.2021.v13s3.03 ◽

2021 ◽

pp. 17-22

Author(s):

LUSI NURDIANTI ◽

IYAN SOPYAN ◽

TAOFIK RUSDIANA

Keyword(s):

Thin Film ◽

Mechanical Characteristics ◽

Storage Conditions ◽

Stability Study ◽

Matrix System ◽

Stability Studies ◽

Casting Method ◽

Hydroxypropylmethyl Cellulose ◽

The Stability ◽

Physical And Mechanical Characteristics

Objective: The present study was conducted to formulate and characterize the thin film containing astaxanthin nanoemulsion (TF-ASN) using Hydroxypropylmethyl Cellulose (HPMC) polymer as a film matrix system. The stability studies in different storage conditions were also performed. Methods: Astaxanthin nanoemulsion (As-NE) was prepared by using self-nanoemulsifying method, followed by incorporation into the HPMC matrix system by solvent casting method to forming TF-ASN. Evaluation of TF-ASN was performed by physical and mechanical characterizations. Stability study was carried out in both of accelerated (temperature of 40±2 °C/75±5% RH) and non-accelerated (at ambient temperature) conditions. Assay of astaxanthin in individual TF-ASN was determined compared to pure astaxanthin. Results: TF-ASN had good physical and mechanical characteristics that suitable for intraoral administration. Conclusion: For the study of stability under different storage conditions, it was proven that nanoemulsion form was packed in a HPMC matrix could enhance the stability of the astaxanthin.

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Short-term physical and chemical stability of mixtures of anti-tuberculosis drugs for intravenous administration

Infusion & Chemotherapy ◽

10.32902/2663-0338-2020-2-13-18 ◽

2018 ◽

pp. 13-18

Author(s):

M.M. Kuzhko ◽

T.M. Tlustova ◽

O.S. Denysov ◽

T.A. Sprynsian ◽

Yu.V. Shukha

Keyword(s):

Intravenous Administration ◽

Chemical Stability ◽

Chemical Interaction ◽

Stability Study ◽

Chromatographic Study ◽

Pharmaceutical Ingredients ◽

Resistant Tuberculosis ◽

Study Results ◽

The Stability ◽

Physical And Chemical

PURPOSE. To evaluate the stability of mixtures of anti-tuberculosis drugs for intravenous administration used for treatment of sensitive and resistant tuberculosis in time and in conditions close to the conditions of the use. MATERIALS AND METHODS. Studied combinations: ethambutol + isoniazid in various concentrations, ethambutol + levofloxacin, ethambutol + moxifloxacin. In the stability study, samples were taken for analysis of the appearance, pH and concentration of drugs at specified times (immediately after mixing, after 16, and 24 hours). RESULTS. The results of the chromatographic study indicate the absence of chemical interaction between the active pharmaceutical ingredients, high physical and chemical stability of the mixtures for up to 24 hours of storage under conditions close to the conditions of use, except the mixture of isoniazid with ethambutol, in which it is recommended to reduce the storage term to 16 hours due to the complexity of interpretation and the nature of potential impurities. CONCLUSIONS. Study results indicate the possibility of simultaneous administration of a mixture of isoniazid and ethambutol when the preparation of the mixture was not more than 16 hours prior to administration and mixtures of ethambutol + levofloxacin and ethambutol + moxifloxacin with the preparation of the mixture no more than 24 hours before administration.

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Implementation Study of Patient-Ready Syringes Containing 25 mg/mL Methotrexate Solution for Use in Treating Ectopic Pregnancy

BioMed Research International ◽

10.1155/2014/689308 ◽

2014 ◽

Vol 2014 ◽

pp. 1-4 ◽

Cited By ~ 2

Author(s):

R. Respaud ◽

A. S. Gaudy ◽

C. Arlicot ◽

J. F. Tournamille ◽

M. C. Viaud-Massuard ◽

...

Keyword(s):

Ectopic Pregnancy ◽

Storage Period ◽

Cost Effective ◽

First Trimester ◽

Storage Conditions ◽

Treatment Delays ◽

Effective Delivery ◽

First Trimester Of Pregnancy ◽

The Stability ◽

Physical And Chemical

Background.Ectopic pregnancy (EP) is a significant cause of morbidity and mortality during the first trimester of pregnancy. Small unruptured tubal pregnancies can be treated medically with a single dose of methotrexate (MTX).Objective.The aim of this study was to evaluate the stability of a 25 mg/mL solution of MTX to devise a secure delivery circuit for the preparation and use of this medication in the management of EP.Method.MTX solutions were packaged in polypropylene syringes, stored over an 84-day period, and protected from light either at +2 to +8°C or at 23°C. We assessed the physical and chemical stability of the solutions at various time points over the storage period. A pharmaceutical delivery circuit was implemented that involved the batch preparation of MTX syringes.Results.We show that 25 mg/mL MTX solutions remain stable over an 84-day period under the storage conditions tested. Standard doses were prepared, ranging from 50 mg to 100 mg. The results of this study suggest that MTX syringes can be prepared in advance by the pharmacy, ready to be dispensed at any time that a diagnosis of EP is made.Conclusion.The high stability of a 25 mg/mL MTX solution in polypropylene syringes makes it possible to implement a flexible and cost-effective delivery circuit for ready-to-use preparations of this drug, providing 24-hour access and preventing treatment delays.

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New liquid oral formulations of hydroxychloroquine: a physicochemical stability study

Pharmaceutical Technology in Hospital Pharmacy ◽

10.1515/pthp-2020-0013 ◽

2021 ◽

Vol 6 (1) ◽

Author(s):

Vincent Lebreton ◽

Blandine Bourcier ◽

Karine Cosson ◽

Frédéric Lagarce ◽

Laurence Spiesser-Robelet ◽

...

Keyword(s):

Degradation Products ◽

Storage Conditions ◽

Stability Study ◽

Physical Parameters ◽

Suspension Stability ◽

Liquid Form ◽

Vehicle Suspensions ◽

Stability Indicating Method ◽

Oral Liquid ◽

The Stability

Abstract Objectives Hydroxychloroquine (HCQ) presents many drug properties that increase its therapeutic use. There are, indeed, different research pathways in numerous autoimmune, inflammatory, and infectious diseases, as well as in cancerology. HCQ is only marketed as HCQ sulfate in film-coated or coated tablets for oral use. No pediatric liquid form is currently available on the market. The purpose of the present study is to develop oral liquid formulations for HCQ at 50 mg/mL with two different oral vehicle suspensions, namely ORA-Plus®/ORA-Sweet® (ORA) and Syrspend® SF PH 4 (SYR). Methods The suspension stability was assessed in different storage conditions (4 and 25 °C). A high-pressure liquid chromatography (HPLC) stability-indicating method with UV detection was developed to determine HCQ concentrations in the different formulations, and detect potential degradation products. Physical parameters, e.g. pH and osmolality were also monitored during the period of the stability study. Results HCQ concentration, osmolality, and pH remained stable for 90 days at 4 and 30 °C for HCQ in 50% ORA-Plus®/50% ORA-Sweet®. For HCQ suspension in SYR, the suspension remained stable 90 days at 4 °C and 60 days at 30 °C. Conclusions For all preparations, no significant physical or chemical modification was noticed during the period of the study.

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Stability Study of Epirubicin in Nacl 0.9% Injection

Annals of Pharmacotherapy ◽

10.1177/106002809703100906 ◽

1997 ◽

Vol 31 (9) ◽

pp. 992-995 ◽

Cited By ~ 4

Author(s):

Montserrat Pujol ◽

Montserrat Muñoz ◽

Josefina Prat ◽

Victoria Girona ◽

Jordi De Bolós

Keyword(s):

Shelf Life ◽

Room Temperature ◽

Degradation Kinetics ◽

Storage Conditions ◽

Hplc Method ◽

Stability Study ◽

Chemistry Laboratory ◽

Maximum Decrease ◽

Different Temperatures ◽

The Stability

Objective To determine the stability of epirubicin in NaCl 0.9% injection under hospital storage conditions. Methods NaCl 0.9% solution was added to epirubicin iyophilized powder to make a final concentration of 1 mg/mL to study the degradation kinetics and 2 mg/mL to study the stability in polypropylene syringes under hospital conditions. Setting Physical chemistry laboratory, Unitat de Fisicoquímica, Universitat de Barcelona. Main outcome Measures Solutions of epirubicin at 2 mg/mL in NaCl 0.9% solutions stored in plastic syringes were studied under hospital conditions at room temperature (25 ± 1 °C) and under refrigeration (4 ± 1 °C) both protected from light and exposed to room light (~50 lumens/m2). All samples were studied in triplicate and epirubicin concentrations were obtained periodically throughout each storage/time condition via a specific stability-indicating HPLC method. To determine the degradation kinetics, solutions of epirubicin in NaCl 0.9% at 1 mg/mL were stored at different temperatures (40, 50, and 60 °C) to obtain the rate degradation constant and the shelf life at room temperature and under refrigeration. Results The degradation of epirubicin in NaCl 0.9% solutions follows first-order kinetics. The shelf life was defined as the time by which the epirubicin concentration had decreased by 10% from the initial concentration. In this study, epirubicin was stable in NaCl 0.9% injection stored in polypropylene containers for all time periods and all conditions. That results in a shelf life of at least 14 and 180 days at 25 and 4 °C, respectively. The maximum decrease in epirubicin concentration observed at 25 °C and 14 days was 4%, and at 4 °C and 180 days was 8%. The predicted shelf life obtained from the Arrhenius equation was 72.9 ± 0.2 and 3070 ± 15 days at 25 and 4 °C, respectively, in both dark and illuminated conditions. Conclusions Solutions of epirubicin in NaCl 0.9% at 2 mg/mL are chemically stable when they are stored in polypropylene syringes under hospital storage conditions. No special precaution is neccessary to protect epirubicin solutions (2 mg/mL) from light.

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Short-term physical and chemical stability of mixtures of anti-tuberculosis drugs for intravenous administration

Infusion & Chemotherapy ◽

10.32902/2663-0338-2018-1-13-18 ◽

2018 ◽

pp. 13-18

Author(s):

М.М. Кужко ◽

Т.М. Тлустова ◽

О.С. Денисов ◽

Т.А. Спринсян ◽

Ю.В. Шуха

Keyword(s):

Intravenous Administration ◽

Chemical Stability ◽

Chemical Interaction ◽

Stability Study ◽

Chromatographic Study ◽

Pharmaceutical Ingredients ◽

Resistant Tuberculosis ◽

Study Results ◽

The Stability ◽

Physical And Chemical

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Functional and technological properties of food additive "Magnetofood" in production of shaped jelly marmalade on agar and pectin

Food Science and Technology ◽

10.15673/fst.v15i3.2119 ◽

2021 ◽

Vol 15 (3) ◽

Author(s):

I. Tsykhanovska ◽

V. Yevlash ◽

R. Trishch ◽

T. Lazarieva ◽

A. Alexandrov ◽

...

Keyword(s):

Shelf Life ◽

Food Additives ◽

Food Additive ◽

Gelling Agent ◽

Technological Properties ◽

Ζ Potential ◽

Surface Active Properties ◽

Wide Range ◽

The Stability ◽

Physical And Chemical

Jelly and marmalade products are "lyophilic colloids" – lyophilic colloidal-dispersed, ie microheterogeneous (multi- or polyphasic) systems based on high molecular weight compounds (gelatin, pectin, agar, etc.). Therefore, the problem of stabilizing their polyphasic structure is relevant. In addition, the expansion and improvement of the production of jelly and marmalade products requires the search for simplified resource- and energy-saving technology, increasing the stability of the colloidal disperse system, improving the quality and extending the shelf life of finished products. Promising technological applications have food additives in the nanometer range, due to specific and stable physical and chemical parameters, a wide range of functional and technological properties. The paper proposes the solution of the problem of stabilization of the polyphase structure of jelly-marmalade products and the formation of their quality by using the food additive "Magnetofood" (based on double oxide of divalent and trivalent iron: FeO×Fe2O3). "Magnetofood" - highly dispersed powder with a particle size (70–80) nm, which has a fairly diverse functional and technological potential: high ζ-potential and surface activity; clusterophilicity and amphiphilicity; complexing, thickening, structuring, stabilizing, thixotropic properties. This allows us to recommend "Magnetofood" as a food additive of complex action to improve the quality and prolong the shelf life of jelly-marmalade products, in particular jelly-shaped marmalade. The surface-active properties of nanoparticles of the food additive "Magnetofood" are determined: a rather significant value of ζ-potential (34-44) mV, amphiphilicity (marginal wetting angle Q<90o by polar-nonpolar medium) - show signs of stability and stability on polyphasic colloidal-dispersed systems , which increases in acidic environments, in solutions of polysaccharides, proteins on average by (55±)%, which is due to clusterophilicity and self-organization of nanoparticles "Magnetofood" into electrostatic complexes with proteins, polysaccharides and their spatial structuring. It was found that the addition of "Magnetofood" in the mass fraction (0,10–0,20)% to the mass of the structurant increases the viscosity of aqueous solutions of gelling agents in (1,22–1,27) times for agar and in (1,24–1,29) times for pectin and the rate of structuring of gel masses in (1,73±0,01) times for agar and in (1,67±0,01) times for pectin due to the structure-forming action of nanoparticles "Magnetofood". In addition, the ability of the gel structure to thixotropy increases by (1,4–1,5) times and the mechanical strength of the gel well by (1,32–1,80) times for agar and (1,49–1,57) times for pectin due to the stabilizing action of Magnetofood nanoparticles, which allows to reduce the amount of gelling agent by (9.0–11.0)% for agar and by (7.0–9.0)% for pectin.

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Production Standard and Stability of Compounded Del Nido Cardioplegia Solution

Hospital Pharmacy ◽

10.1177/0018578717738510 ◽

2017 ◽

Vol 52 (11) ◽

pp. 766-773 ◽

Cited By ~ 2

Author(s):

Luis M. Pereira ◽

Gregory S. Matte ◽

Peter Lutz ◽

Alana Arnold ◽

Al Patterson

Keyword(s):

Degradation Products ◽

Light Exposure ◽

Ethylene Vinyl Acetate ◽

Storage Conditions ◽

Cardioplegia Solution ◽

Stable Product ◽

Set Up ◽

The Stability ◽

House Production ◽

Physical And Chemical

Background: The del Nido cardioplegia solution (dNCS) was originally developed for pediatric cardiac surgery, being now also used for adult patients. Hospital pharmacies frequently resort to internal dNCS production which has led to an increase in the need for validated parameters for compounding and storage. Objective: This report defines in-house production standards, as well as the stability of dNCS under optimal storage conditions. Methods: All ingredients were sterile and United States Pharmacopeia (USP)/National Formulary (NF) certified. All final bags were quarantined at 4°C for quality control, when 3 of 33 weekly bags were randomly assayed for potassium content. Each lot was only released if all 3 samples were within ±5% of target. Stability testing was performed per USP 797 guidance. Over a 6-month period, 4 different lots and 4 bags from each lot of dNCS were assayed. Each bag was assessed for physical and chemical stability while refrigerated at 4°C, at 35°C in an incubator, and at 70°C under 80% relative humidity. A light exposure arm was also set up at 25°C under 150 lumens. Calibrators of lidocaine, mannitol, and gluconate were freshly prepared and assayed with the samples by Liquid chromatography/Mass spectrometry (LC/MS). Results: Lidocaine concentrations averaged 0.117 mg/mL (95.8% of theoretical) at 4°C for 30 days. At 35°C, they decayed by 67% in 30 days, while at 70°C nearly 50% was lost after the first day. A first-order kinetics was observed with an Arrhenius activation energy of 25 kcal/mol. Degradation products identified under stress conditions were absent in the stable product. Conclusions: The dNCS is stable for at least 30 days under 4°C refrigeration in ethylene vinyl acetate (EVA) bags.

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THE USE OF FOOD ADDITIVE "MAHNETOFООD" IN THE TECHNOLOGY OF FORMED JELLY MARMELADE

Food Science and Technology ◽

10.15673/fst.v15i1.1971 ◽

2021 ◽

Vol 15 (1) ◽

Author(s):

I. Tsykhanovska ◽

V. Yevlash ◽

R. Trishch ◽

T. Lazarieva ◽

A. Alexandrov

Keyword(s):

Aqueous Suspension ◽

Food Additives ◽

Food Additive ◽

Gelling Agent ◽

Technological Potential ◽

Wide Range ◽

Surface Active ◽

The Stability ◽

Physical And Chemical

Expansion and improvement of production of jelly and marmalade products requires the search for simplified resource- and energy-saving technology, increasing the stability of a colloidals dispersed system and improving the quality of finished products. Promising technological applications have food additives in the nanometer range, due to unique physical and chemical parameters and a wide range of functional and technological properties. The paper proposes a solution to the problem of stabilizing the colloidal structure of jelly marmalade products and the formation of their quality by using a food additive "Magnetofood" (based on oxides of divalent and trivalent iron: FeO·Fe2O3). "Magnetofood" – ultrafine powder with a particle size of ~80 nm, which has a high functional and technological potential: large specific surface area, surface-active, complexing, sorption, stabilizing properties. This allows us to recommend "Magnetofood" as a food additive of complex action to improve the quality and extend the shelf life of jelly marmalade products, in particular molded jelly marmalade. It is established that the addition of food additive "Magnetofood" in the form of an aqueous suspension at the stage of "swelling-dissolution" of the gelling agent improves the shape, surface and consistency; increases the moisture content by 1,15–1,16 times in agar samples and 1,13–1,14 times in pectin samples; reduces the total acidity by 1,05–1,08 times in agar samples and 1,06–1,09 times in pectin samples; inhibits microbial contamination of the surface of marmalade samples. In addition, the rational content of food additive "Magnetofood" – 0,15% by weight of the prescription mixture and the optimal conditions of temperature and humidity during storage of molded jelly marmalade for 90 days: relative humidity φ=(75±2)%, temperature (18±2)oC.

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The impact of storage conditions on the stability of sugarcane powder biofortified with kefir grains

Revista Facultad Nacional de Agronomía Medellín ◽

10.15446/rfnam.v68n2.50987 ◽

2015 ◽

Vol 68 (2) ◽

pp. 7703-7712 ◽

Cited By ~ 1

Author(s):

Blanca Cecilia Salazar Alzate ◽

Misael Cortés Rodríguez ◽

Olga Inés Montoya Campuzano

Keyword(s):

Functional Food ◽

Physiological Activity ◽

Survival Rates ◽

Chemical Properties ◽

Storage Conditions ◽

High Viability ◽

Kefir Grains ◽

The Stability ◽

Physical And Chemical ◽

The Impact

The goal of this research project was to assess the quality of sugarcane powder, during storage, that had been biofortified with kefir grains (SP+KG). The powder was obtained by spray drying (SD) sugarcane concentrate that was previously fermented with kefir grains (KG). Maltodextrin, 20% w/w, was used as a drying additive, and high viability of the microbial consortium (lactobacilli, lactococci and yeast) was always sought in order to obtain a functional food enriched with probiotic microorganisms, which facilitate storage and consumption. The product was packed, both vacuum (V) and non-vacuum (WV), and stored at 10, 20 and 30°C for 180 days. The results showed significant differences (p < 0.05) in the survival rate of lactobacilli and lactococci for the time, temperature and packaging type (PT) factors; however, the yeast showed no significant differences for the PT factor. For the survival of yeast, lactococci and lactobacilli, the best temperature was 10°C and the best packaging type was V. The survival rates reached with these conditions were 62.82% (yeast), 81.22% (lactococci) and 87.82% (lactobacilli). In addition, the levels attained in terms of physical and chemical properties defined the quality specifications of the product. The sugarcane matrix is an effective vehicle of components with physiological activity such as the microorganisms present in kefir. This qualifies the product as a potential functional food.

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