Mucoadhesive Potential of Whey Protein Concentrate in Miconazole Mucoadhesive Prolong Release Tablets

Orophygial candidiasis (OPC) is one of the most frequent Candida infections of the oral cavity this condition is common in patients with malnutrition, having chemotherapy, administrating immunosuppressive agents, or severe disease such as HIV. Prolong local administration of Miconazole is a must to treat OPC conditions in patients, which required the prolong mucoadhesion of the dosage form to provide local delivery of drugs for an extended time period with good mucoadhesion. Miconazole is synthetic imidazole antifungal agent, various prescription and over the counter product available like Miconazole Gel, Topical cream, Immediate release Tablet available in the market but that lack in the prolonged period of action to the local mucosa. In the present study combination of Whey protein concentrate (WPC), Hydroxypropyl methylcellulose (HPMC) and Lactose were evaluated as a potential buccal adhesive tablet. The various combination of Whey protein concentrate with release controlling polymer was tested using a Miconazole as a potential antifungal agent. The mucoadhesive potential of WPC evaluated using Tensiometer by calculating the detachment force and drug release of Miconazole was performed to study the prolong release activity of Tablet. The optimized combination of WPC/HPMC/Lactose through a statistical study showed significant bioadhesion to the porcine mucosa and prolong drug release for 10hrs.

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Hydroxypropyl Methylcellulose and Whey Protein Concentrate as Technological Improver in Formulation of Gluten-Free Protein Rich Bread

Current Research in Nutrition and Food Science Journal ◽

10.12944/crnfsj.6.1.24 ◽

2018 ◽

Vol 6 (1) ◽

pp. 211-221

Author(s):

Sheeba Khan ◽

Saumya Choudhary ◽

Anamika Pandey ◽

Mohd. Kamran Khan ◽

Anu Kumari ◽

...

Keyword(s):

Whey Protein ◽

Hydroxypropyl Methylcellulose ◽

Predictor Variables ◽

Whey Protein Concentrate ◽

Plate Count ◽

Microbiological Analysis ◽

Protein Concentrate ◽

Gluten Free ◽

Free Protein ◽

Protein Rich

Wheat breads contains gluten protein that is responsible for the visco-elastic properties of dough. There has recently been an increase in the prevalence of gluten-related disorders including celiac disease and non-celiac gluten sensitivity. Therefore, this study has been designed for improving bread production for gluten-free bread (sorghum and potato starch) using hydroxypropyl methylcellulose (HPMC) and whey protein concentrate (WPC-70) as technological improver and optimizing it using response surface methodology (RSM). RSM was used to investigate the influence of predictor variables (HPMC and WPC-70) on bread quality in terms of crust and crumb texture and color, flavor, porosity and overall acceptability. The HPMC level varies from 2- 3% and WPC-70 from 12-15%. Quadratic models are developed to fit with experimental data. The predictor variables had desirable effect on all the responses. Finally, 3% HPMC and 15 % WPC-70 were chosen as optimum levels. The obtained gluten-free bread can be considered as protein rich. The optimized bread was analyzed for various parameters including protein, moisture, fat, crude fiber content, acid insoluble ash and pH. The analyzed results were reported as 10.48g, 38.73g, 8.97g, 2.8g, 0.134g, 6.1 respectively. The microbiological analysis of optimized bread was performed. The total plate count was10, yeast mould was 10 and coliform count Nil. Hence, it can be stated that HPMC and WPC-70 can be efficiently used to obtain gluten-free protein rich bread.

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Effect of hydroxypropyl methylcellulose, whey protein concentrate and soy protein isolate enrichment on characteristics of gluten-free rice dough and bread

International Journal of Food Science & Technology ◽

10.1111/ijfs.13761 ◽

2018 ◽

Vol 53 (7) ◽

pp. 1760-1770 ◽

Cited By ~ 11

Author(s):

Chonnikarn Srikanlaya ◽

Nantawan Therdthai ◽

Pitiporn Ritthiruangdej ◽

Weibiao Zhou

Keyword(s):

Whey Protein ◽

Soy Protein ◽

Hydroxypropyl Methylcellulose ◽

Soy Protein Isolate ◽

Protein Isolate ◽

Whey Protein Concentrate ◽

Protein Concentrate ◽

Gluten Free ◽

Rice Dough

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Investigation of Nano-Biocomposite for Kashar Cheese and Ground Meat Packaging

Journal of Nutrition and Food Security ◽

10.18502/jnfs.v6i2.6063 ◽

2021 ◽

Author(s):

Mahsa Shojaei ◽

Mohammadreza Eshaghi ◽

Leila Nateghi

Keyword(s):

Whey Protein ◽

Total Population ◽

Hydroxypropyl Methylcellulose ◽

Chitosan Nanoparticles ◽

Whey Protein Concentrate ◽

Protein Concentrate ◽

Ground Meat ◽

Protein Film ◽

Two Samples ◽

Mold Count

Background: Plastic and polymeric materials remain in the soil given the fact that they are derived from petroleum resources. However, such pollution has created a special challenge for human societies. The use of biodegradable packaging has received more attention. The general purpose of this study was to investigate the use of a mixture film of whey protein concentrate and reinforced hydroxypropyl methylcellulose with chitosan nanoparticles to package ground meat and Kashar cheese. Furthermore, this package was compared with ordinary polyethylene coating. Methods: Two samples of ground meat and Kashar cheese were packaged using a nano-biocomposite film of whey protein concentrate/ hydroxypropyl methylcellulose (70:30) containing 3% chitosan nanoparticles. The antimicrobial properties of the optimal produced film were examined. The total population of microorganisms and pH for ground meat were tested during 6 days of storage. The total population of microorganisms, weight loss, moisture content, pH, and mold count and yeast for Kashar cheese were examined during 2 months of storage. The results of the tests were analyzed by Duncan one-way analysis of variance with 95% confidence and 5% error by Minitab16 software. Results: Samples of ground meat and cheese packaged in whey protein film and hydroxypropyl methylcellulose containing chitosan nanoparticles had less mold count, yeast, and total microorganism population than polyethylene packaging (P ≤ 0.05) after storage period. Conclusion: The use of biodegradable films based on plants and the loading of nanoparticles can lead to the use of this type of packaging for perishable food to prevent environmental hazards in addition to greater safety of perishable food products.

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