scholarly journals Use of compounded dispersing media for extemporaneous pediatric syrups with candesartan cilexetil and valsartan

2014 ◽  
Vol 64 (4) ◽  
pp. 463-474 ◽  
Author(s):  
Monika Musko ◽  
Malgorzata Sznitowska
Keyword(s):  
Active Substance ◽  
Microscopic Observation ◽  
Xanthan Gum ◽  
Candesartan Cilexetil ◽  
Pediatric Population ◽  
Oral Solution ◽  
Expiry Date ◽  
The Stability ◽  
Made In

Abstract Available tablets or capsules for adults are often used to prepare extemporaneously formulated medicines appropriate for children. The most acceptable drug forms in pediatric population are oral liquids and pharmacists use commercial dispersing media to compound syrups from an active substance or from tablets available on the market. In many countries ready-to-use dispersing media are not available or refunded, but pharmacists can use other compounded media, providing their compatibility and stability are proven. The aim of this study was to formulate and evaluate the stability of syrups with candesartan cilexetil (1 mg mL-1) and valsartan (4 mg mL-1) extemporaneously prepared using commercial tablets (Diovan® and Atacand®). The following three different suspending media, which could be easily made in a pharmacy, were investigated: V1 - with xanthan gum (0.5 %), V2 - the USP/NF vehicle for oral solution and V3 - the medium based on a simple sucrose syrup. The stability of preparations was studied during 35 days of storage in a dark place at controlled temperature of 25 and 4 °C. During the study, microscopic observation was carried out and pH, viscosity, and concentration of candesartan cilexetil and valsartan were analyzed. Syrups with valsartan prepared with V2 and V3 media were stable for 3 or 4 weeks when stored at 25 °C, while syrups with candesartan were stable for as long as 35 days. For syrups prepared using V1 medium, the 14-day expiry date was not achieved because of microbial deterioration.

scholarly journals Formulation of a 3-months Stability Oral Viscous Budesonide Gel and Development of an Indicating Stability HPLC Method

2018 ◽  
Vol 0 (0) ◽  
Author(s):  
Mathilde Bonnet ◽  
Marine Dermu ◽  
Clara Roessle ◽  
Marc Bellaiche ◽  
Tarik Abarou ◽  
...  
Keyword(s):  
Contact Time ◽  
Xanthan Gum ◽  
Hplc Method ◽  
Dietary Therapy ◽  
Number Of Patients ◽  
Oral Corticosteroids ◽  
Pediatric Formulation ◽  
Esophageal Pathology ◽  
The Stability ◽  
Made In

Abstract Background Eosinophilic Esophagitis is an increasing pathology which can cause stomach symptom like dysphagia, vomiting, food blockage. The treatment consists in dietary therapy and topical corticosteroid therapy to avoid the important number of side effects of the oral corticosteroids. There is presently no available topical form adapted for treating esophageal pathology. Methods The aim of this work was to develop an oral viscous budesonide gel (OVBG). A focus on palatability was made in order to use OVBG in children. A stability indicating HLPC method able to quantify budesonide contained in our OVBG has been developed. Results Previous work of Hefner and Al. showed that xanthan gum had a longer esophageal mucosal contact time than sucralose. This encouraged the development of a xanthan gum-based formulation. This OVBG has also the advantage to facilitate compliance thanks to its taste and pleasant texture. The stability length of the preparation can be extended over a 3-months period, stored in a refrigerator at 2–8 °C. Conclusion An adapted pediatric formulation with a 3-months stability was developed. Furthermore, the formulation can be easily reproduced in community pharmacy. Regarding the increasing number of patients concerned OVBG is a good answer to a real clinical need.

scholarly journals Influence of Whey Protein Micro-Gel Particles and Whey Protein Micro-Gel Particles-Xanthan Gum Complexes on the Stability of O/W Emulsions

Polymers ◽  
2021 ◽  
Vol 13 (14) ◽  
pp. 2301
Author(s):  
Man Zhang ◽  
Bin Liang ◽  
Hongjun He ◽  
Changjian Ji ◽  
Tingting Cui ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Whey Protein ◽  
High Speed ◽  
Xanthan Gum ◽  
Physical Stability ◽  
Theoretical Support ◽  
Gel Particles ◽  
Oil In Water ◽  
The Stability ◽  
The Impact

Appropriate pretreatment of proteins and addition of xanthan gum (XG) has the potential to improve the stability of oil-in-water (O/W) emulsions. However, the factors that regulate the enhancement and the mechanism are still not clear, which restricts the realization of improving the emulsion stability by directional design of its structure. Therefore, the effects of whey protein micro-gel particles (WPMPs) and WPMPs-XG complexes on the stability of O/W emulsion were investigated in this article to provide theoretical support. WPMPs with different structures were prepared by pretreatment (controlled high-speed shear treatment of heat-set WPC gels) at pH 3.5–8.5. The impact of initial WPC structure and XG addition on Turbiscan Indexes, mean droplet size and the peroxide values of O/W emulsions was investigated. The results indicate that WPMPs and XG can respectively inhibit droplet coalescence and gravitational separation to improve the physical stability of WPC-stabilized O/W emulsions. The pretreatment significantly enhanced the oxidative stability of WPC-stabilized O/W emulsions. The addition of XG did not necessarily enhance the oxidative stability of O/W emulsions. Whether the oxidative stability of the O/W emulsion with XG is increased or decreased depends on the interface structure of the protein-XG complex. This study has significant implications for the development of novel structures containing lipid phases that are susceptible to oxidation.

scholarly journals Assessment of Fennel Oil Microfluidized Nanoemulsions Stabilization by Advanced Performance Xanthan Gum

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 693
Author(s):  
Rubén Llinares ◽  
Pablo Ramírez ◽  
José Antonio Carmona ◽  
Luis Alfonso Trujillo-Cayado ◽  
José Muñoz
Keyword(s):  
Essential Oil ◽  
Rheological Properties ◽  
Xanthan Gum ◽  
Mechanical Energy ◽  
Physical Stability ◽  
Processing Condition ◽  
Oil In Water ◽  
Mechanical Spectra ◽  
The Stability ◽  
Fennel Oil

In this work, nanoemulsion-based delivery system was developed by encapsulation of fennel essential oil. A response surface methodology was used to study the influence of the processing conditions in order to obtain monomodal nanoemulsions of fennel essential oil using the microchannel homogenization technique. Results showed that it was possible to obtain nanoemulsions with very narrow monomodal distributions that were homogeneous over the whole observation period (three months) when the appropriate mechanical energy was supplied by microfluidization at 14 MPa and 12 passes. Once the optimal processing condition was established, nanoemulsions were formulated with advanced performance xanthan gum, which was used as both viscosity modifier and emulsion stabilizer. As a result, more desirable results with enhanced physical stability and rheological properties were obtained. From the study of mechanical spectra as a function of aging time, the stability of the nanoemulsions weak gels was confirmed. The mechanical spectra as a function of hydrocolloid concentration revealed that the rheological properties are marked by the biopolymer network and could be modulated depending on the amount of added gum. Therefore, this research supports the role of advanced performance xanthan gum as a stabilizer of microfluidized fennel oil-in-water nanoemulsions. In addition, the results of this research could be useful to design and formulate functional oil-in-water nanoemulsions with potential application in the food industry for the delivery of nutraceuticals and antimicrobials.

Electrolysis soy protein isolate-based oleogels prepared with an emulsion-templated approach

2021 ◽  
Vol 0 (0) ◽  
Author(s):  
Dianyu Yu ◽  
Yan Chen ◽  
Xing Chen ◽  
Yunyan Huang ◽  
Liqi Wang ◽  
...  
Keyword(s):  
Soy Protein ◽  
Xanthan Gum ◽  
Binding Capacity ◽  
Soy Protein Isolate ◽  
Single Layer ◽  
Protein Isolate ◽  
Regulatory Limits ◽  
Order Of Magnitude ◽  
The Stability ◽  
Oil Binding

Abstract This research focuses on the use of protein-polyphenol complex and protein-polyphenol: polysaccharide complexes to prepare oleogels through an emulsion-templated approach. Electrolysis soy protein isolate (ESPI) could be effectively adsorbed on the surface of a single-layer emulsion to increase the particle size. The order of the negative charges of the emulsion after adding polysaccharides was xanthan gum (XG)> pectin> carboxymethyl cellulose (CMC). Rheological behavior showed that the stability of the double-layer emulsions increased, and the viscoelasticity increased around one order of magnitude with the addition of polysaccharides. The oil binding capacity (OBC) of the oleogel prepared by adding polysaccharides increased to more than 97%. The peroxide value (PV) and anisidine value (AV) of XG oleogel were the minimum values in all samples. The AV and POV were within the regulatory limits of China after storage for 21 days. This provides a reference to design of ESPI-based oleogel for different applications.

Observations on some basal failures in sheeted excavations

1970 ◽  
Vol 7 (2) ◽  
pp. 136-144 ◽  
Author(s):  
V. Milligan ◽  
K. Y. Lo
Keyword(s):  
Shear Strength ◽  
Ground Water ◽  
Groundwater Level ◽  
Soil Conditions ◽  
Remedial Measures ◽  
Factors Influencing ◽  
Water Head ◽  
The Stability ◽  
Made In

In excavations below groundwater level, instability of the base may result from the inflow of water into the excavation. The most important factors influencing the stability are the ground water and detailed soil conditions at the site.Construction problems encountered in excavations in clay strata, underlain by pervious water bearing layers, are described. The remedial measures adopted in each case are also discussed. From a study of the observations made in the case records, it is suggested that excavation in intact clays may be carried out to depths exceeding that limited by the ratio of t/h = 0.5, where t is the distance from the bottom of the excavation to the top of the water bearing stratum, and h is the water head at the top of the water bearing stratum, provided that the clay is not disturbed during construction so that the shear strength of the clay is preserved.

scholarly journals Effects of pH and Electrolytes on Castor Oil Emulsions with Various Stabilisers Using Khaya senegalensis Gum as an Emulsifier

2021 ◽  
Vol 2021 ◽  
pp. 1-11
Author(s):  
Deryl Nii Okantey Kuevi ◽  
Noble Kuntworbe ◽  
Enoch Ayertey
Keyword(s):  
Castor Oil ◽  
Xanthan Gum ◽  
Hydroxypropyl Methylcellulose ◽  
Physical Stability ◽  
Tween 80 ◽  
Volume Data ◽  
Emulsifying Property ◽  
Khaya Senegalensis ◽  
Effects Of Ph ◽  
The Stability

Dispersed systems such as emulsions are easily destabilised during processing and storage since they are thermodynamically unstable systems. It is for this reason emulsifiers/stabilisers are frequently employed in pharmaceutical emulsion formulations to increase their short- and long-term kinetic stability. This current study seeks to investigate the potential emulsifying property of gums obtained from Khaya senegalensis (family: Meliaceae) trees. Gums were collected, authenticated, oven-dried, milled, filtered, and purified using 96% ethanol. The microbial quality of the gum was assessed following the BP (2013) specifications. The purified gum was free from some selected pathogenic microorganisms, rendering the gum safe for consumption. The emulsifying property was investigated by formulating emulsions using castor oil and employing the dry gum method. The ratios of oil-to-water-to-gum for the formulation of a stable emulsion were determined. The stability of the emulsion was evaluated, and an effort was made to improve the stability by incorporating Tween 80, hydroxypropyl methylcellulose, and xanthan gum. From the results, it can be inferred that Tween 80 (0.5%) was able to stabilise the emulsion. Addition of xanthan gum worsened the creaming. The effects of pH (4.0, 5.5, 7.2, 9.0, and 11.0) and electrolytes (0.1 M of NaCl, KCl, and CaCl2) on the physical stability of oil-in-water emulsions were studied during 12 weeks of storage. Percentage creaming volume and whether there was phase inversion were the criteria used as the evaluation parameter. From the percentage creaming volume data, emulsions formulated with both gums showed the lowest creaming volumes at pH of 7.2, followed by the acidic regions (pH 4.0, 5.5), with the basic regions (pH 9.0, 11.0) recording the highest creaming volumes. The effects of the various electrolytes at a constant concentration of 0.1 M on the o/w emulsions were found in this order NaCl < KCl < CaCl2. This study proves that Khaya senegalensis gum can successfully be employed as an emulsifying agent in pharmaceutical formulations.

scholarly journals Progress in Pediatric Kidney Transplantation

2014 ◽  
Vol 7 (1) ◽  
pp. 115-122
Author(s):  
Jodi M. Smith ◽  
Vikas R. Dharnidharka
Keyword(s):  
Kidney Transplantation ◽  
Graft Survival ◽  
Pediatric Population ◽  
Short Term ◽  
Allocation Policy ◽  
Pediatric Kidney Transplantation ◽  
Timely Access ◽  
The Impact ◽  
Made In

Significant progress has been made in pediatric kidney transplantation. Advances in immunosuppression have dramatically decreased rates of acute rejection leading to improved short term graft survival but similar improvements in long term graft survival remain elusive. Changes in allocation policy provide the pediatric population with timely access to transplant but there remains concern about the impact of less HLA matching and a decrease in living donors. This report presents data from North America on these successes and the ongoing challenges that face the pediatric transplant community.

scholarly journals Kerukunan Umat Beragama: Relevansi Pasal 25 Piagam Madinah dan Pasal 29 UUD 1945

2019 ◽  
Vol 21 (2) ◽  
pp. 162
Author(s):  
Nurul Fajriah
Keyword(s):  
20Th Century ◽  
Religious Diversity ◽  
The State ◽  
Religious Communities ◽  
Modern Times ◽  
Indonesian Government ◽  
Important Concern ◽  
Similarities And Differences ◽  
The Stability ◽  
Made In

This article is a study of literature describing religious harmony: the relevance of Article 25 of the Medina Charter and Article 29 of the 1945 Constitution. The Medina Charter was made in the 7th century (classical century) and Article 29 of the 1945 Constitution was born in modern times, around the 20th century. Both have relevancy which states that every citizen is free to adhere to their respective religions. The plurality of society in Indonesia has similarities and differences from the plurality of society in Medina around 622 AD. The stability and harmony of religious communities in the Medina at that time was regulated in the Medina charter which is the constitution of the Medina state. Harmony among religious communities in Indonesia is also an important concern of the Indonesian government as stipulated in Article 29 of the 1945 Constitution. Freedom of religion is guaranteed by the state because the state believes that religious diversity is not a disintegrating factor for the Indonesian people.Abstrak: Artikel ini adalah kajian literatur yang mendeskripsikan kerukunan umat beragama: relevansi pasal 25 Piagam Madinah dan Pasal 29 UUD 1945. Piagam Madinah dibuat pada abad VII (abad klasik) dan pasal 29 UUD 1945 baru lahir pada zaman modern, sekitar abad XX. Keduanya memiliki relevansi yang menyatakan bahwa setiap warga negara bebas menganut agamanya masing-masing. Kemajemukan masyarakat di Indonesia mempunyai sisi-sisi persamaan dan perbedaan dengan kemajemukan masyarakat di Madinah sekitar tahun 622 M. Keberlangsungan dan keharmonisan umat beragama di negara Madinah pada waktu itu diatur dalam piagam Madinah yang merupakan konstitusi negara Madinah. Kerukunan antar umat beragama di Indonesia juga menjadi perhatian penting pemerintah dengan adanya kebijakan Negara Republik Indonesia dari segi agama yang tertuang dalam pasal 29 UUD 1945. Kebebasan beragama ini dijamin oleh negara karena keyakinan bahwa keberagaman agama tidak akan menjadi disentegrating factor bagi bangsa Indonesia

Effect of microparticulation and xanthan gum on the stability and lipid digestion of oil-in-water emulsions stabilized by whey protein

2018 ◽  
Vol 9 (9) ◽  
pp. 4683-4694 ◽  
Author(s):  
Chanchan Sun ◽  
Rui Liu ◽  
Huanjing Sheng ◽  
Ruijun Wang ◽  
Zesheng Zhang ◽  
...  
Keyword(s):  
Whey Protein ◽  
Xanthan Gum ◽  
Lipid Uptake ◽  
Lipid Digestion ◽  
Food Emulsions ◽  
Oil In Water ◽  
The Stability

Since lipid digestion is an interfacial process, food emulsions are increasingly being seen as a mechanism for controlling lipid uptake.

scholarly journals Experimental Investigation of Water Based Colloidal Gas Aphron Fluid Stability

2019 ◽  
Vol 3 (1) ◽  
pp. 31 ◽  
Author(s):  
Seyed Hosseini-Kaldozakh ◽  
Ehsan Khamehchi ◽  
Bahram Dabir ◽  
Ali Alizadeh ◽  
Zohreh Mansoori
Keyword(s):  
Xanthan Gum ◽  
Drilling Fluid ◽  
Sodium Dodecyl ◽  
Ammonium Bromide ◽  
Drilling Fluids ◽  
Size Distributions ◽  
Electrolyte System ◽  
Colloidal Gas Aphron ◽  
The Stability ◽  
Filtration Properties

Today, the drilling operators use the Colloidal Gas Aphron (CGA) fluids as a part of drilling fluids in their operations to reduce formation damages in low-pressure, mature or depleted reservoirs. In this paper, a Taguchi design of experiment (DOE) has been designed to analyse the effect of salinity, polymer and surfactant types and concentration on the stability of CGA fluids. Poly Anionic Cellulose (PacR) and Xanthan Gum (XG) polymers are employed as viscosifier; Hexadecyl Trimethyl Ammonium Bromide (HTAB) and Sodium Dodecyl Benzene Sulphonate (SDBS) have been also utilized as aphronizer. Moreover, bubble size distributions, rheological and filtration properties of aphronized fluids are investigated. According to the results, the polymer type has the highest effect, whereas the surfactant type has the lowest effect on the stability of CGA drilling fluid. It was also observed that increasing salinity in CGA fluid reduces the stability. Finally, it should be noted that the micro-bubbles generated with HTAB surfactant in an electrolyte system, are more stable than SDBS surfactant.

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