scholarly journals Design, Formulation and Physicochemical Evaluation of Clotrimazole Chewing Gum

2021 ◽  
Vol 10 ◽  
pp. e1084
Author(s):  
Abolfazl Aslani ◽  
Shekofeh Karbasizadeh Esfahani
Keyword(s):  
Mechanical Test ◽  
Oral Candidiasis ◽  
Latin Square ◽  
Content Uniformity ◽  
Organoleptic Properties ◽  
Design Expert ◽  
Chewing Gums ◽  
Physicochemical Evaluation ◽  
Taste Evaluation ◽  
Flavoring Agent

Background: Oral candidiasis is widespread in the patients with immunodeficiency diseases. Chewing gums are considered as mobile drug delivery systems that affected locally or systemically via the oral cavity. This study aimed to develop and evaluate the formulation of clotrimazole chewing gums for patients having oral candidiasis. Materials and Methods: Fourteen formulations (F) were designed by Design-Expert, version 7. These formulations were different in the amount of gum bases and sweeteners. Gum bases of elvasti, 487, stick, and fruit C were heated up to 70°C. Clotrimazole powder, sugar, liquid glucose, glycerin, mannitol, xylitol, and maltitol as well as different flavoring agents were added to the gum bases at 40°C. Content and weight uniformity, organoleptic properties evaluation, releasing the active ingredient in the phosphate buffer pH, 6.8, and taste evaluation were analyzed by Latin square analysis. Also, the mechanical test was done on F13 and F14 formulations. Results: F14 was the best formulation in terms of organoleptic properties. This formulation had suitable size, hardness, softness, and lack of adhesion to teeth. F14 formulation released 89% and 97% of clotrimazole after 30 and 45 minutes, respectively. F14 content uniformity and weight variations were 9.83±0.086 mg and 1.14±0.09 g, respectively. F14 evaluation of mechanical properties showed Young’s modulus about 0.32 MPa, and yield point occurred at the stress of 0.599 MPa and strain of 4.1%. Conclusion: F14 was chosen according to its physicochemical and organoleptic properties. F14 had adequate hardness, lack of adhesion to the teeth, suitable size, and best drug release. Tutti Frutti was a proper flavoring agent for clotrimazole gum formulations.[GMJ.2021;10:e1084]

scholarly journals Design, Formulation and Physicochemical Evaluation of Dimenhydrinate Orally Disintegrating Tablets

2018 ◽  
Vol 7 ◽  
pp. e936
Author(s):  
Abolfazl Aslani ◽  
Alireza Ghasemi ◽  
Shekofeh Karbasizadeh Esfahani
Keyword(s):  
Proper Time ◽  
Angle Of Repose ◽  
Content Uniformity ◽  
Disintegration Time ◽  
Design Expert ◽  
Weight Variation ◽  
Orally Disintegrating Tablets ◽  
Physicochemical Evaluation ◽  
Wetting Time ◽  
Group 2

Background: Design, formulation and physicochemical evaluation of dimenhydrinate 25 mg oral tablets that disintegrate in oral cavity in a proper time. This product is easy to use for babies, geriatrics and people who have difficulty in swallowing. Materials and Methods: 31 formulations were designed in 3 categories via Design-Expert software version 7. Group 1 consist of super-disintegrating bases, group 2 consist of effervescent bases and group 3 consist of super-disintegrating and effervescent bases together. Proposed by Design-Expert software, the optimum formulations were selected in each category and the tablets were produced by direct compression method. Tablets evaluated by friability, thickness, hardness, weight variation, drug content, content uniformity, disintegration time, wetting time, dissolution and moisture uptake tests. Results: The angle of repose and compressibility index of formulations were in the range of 24.65-29.08 and 5.02-9.01 % respectively. Thickness, hardness, wetting time, friability and content uniformity of formulations were in the range of 3.36-3.84 mm, 33.25-38.03 N, 19-37 seconds, 0.31-0.42 % and 96.44-99.02 % respectively. Disintegration time of the groups 1, 2 and 3 were in the range of 16-70, 47-72 and 12-35 seconds, respectively. Conclusion: Mixture of powders and orally dispersible tablets passed all tests. The results showed that formulations containing both of super-disintegrants and effervescent bases had better disintegration time compare to other formulations. [GMJ.2018;7:e936]

scholarly journals FORMUALTION AND DEVELOPMENT OF MUCOADHESIVE SUSTAINED RELEASE BUCCAL TABLETS AND PATCHES OF 5-FLUOROURACIL USING DIFFERENT POLYMERS

2018 ◽  
Vol 11 (5) ◽  
pp. 174
Author(s):  
Nitin Gawai ◽  
Zahid Zaheer
Keyword(s):  
Drug Release ◽  
Sustained Release ◽  
Research Work ◽  
Sodium Deoxycholate ◽  
Content Uniformity ◽  
Design Expert ◽  
Buccal Tablet ◽  
Buccal Tablets

 Objective: The present research study was undertaken to formulate mucoadhesive sustained release buccal tablets and patches of 5-fluorouracil (5-FU).Method: For the research experiment work design expert software version 10, stat-ease, Inc. has been used. A 32 full factorial design was selected for the formulation of the buccal tablet as well as buccal patches. In this research work, formulated tablets and patches using different polymers such as carbopol 974p, polyvinylpyrrolidone-K 30, sodium deoxycholate, microcrystalline cellulose, and polyvinyl alcohol. An after formulation of batches formulated products studied for characterization, namely, Fourier transform infrared (FTIR) and differential scanning calorimeter (DSC). Evaluation parameters studied such as weight uniformity, thickness, hardness, friability, and content uniformity also carried out. For drug release purpose from the formulation of buccal tablet and patches in vitro drug released performed. In vivo drug releases study also carried out using Rabbit for drug reaction point of view.Results: Design expert showed the significant results on independent and dependent variables. The R-Squared 0.9943 for drug release and 0.9985 for swelling index is in reasonable agreement with the formulations. FTIR and DSC indicating compatibility of the drug and polymers in the tablet formulation and patch formulations at the molecular level. The drug release of buccal tablet showed 75.10–99.34% and buccal patches showed 58.41–81.43%. These formulations showed good results when compared to the conventional tablet.Conclusion: Formulation of mucoadhesive sustained release buccal tablets and patches of 5-FU successfully done using different polymers, which would definitely help in increasing bioavailability of the drug.

scholarly journals Physicochemical Evaluation of Diploknema butyracea Seed Extract and Formulation of Ketoconazole Ointment by Using the Fat as a Base

2021 ◽  
Vol 2021 ◽  
pp. 1-11
Author(s):  
Jitendra Pandey ◽  
Bimal Khanal ◽  
Jhabilal Bhandari ◽  
Rishav Bashyal ◽  
Asmita Pandey ◽  
...  
Keyword(s):  
Rural Areas ◽  
Tween 80 ◽  
Acid Value ◽  
Quality Parameters ◽  
Seed Extract ◽  
Content Uniformity ◽  
Accelerated Stability ◽  
Ointment Base ◽  
Physicochemical Evaluation ◽  
Overall Evaluation

The fat obtained from the ripened seeds of Diploknema butyracea is widely used as a vegetable oil in rural areas of Nepal. This study was aimed for the physicochemical evaluation (acid value, iodine value, saponification value, peroxide value, ester value, pH, and liquefaction point) of the Diploknema butyracea seed extract (chyuri fat) and the formulation of 2% w/w ketoconazole ointment by using it as a base. All the physicochemical parameters were determined quantitatively by using the method of Indian Pharmacopoeia (IP), volume-I. By fusion method, 3 different formulations F-A, F-B, and F-C were prepared, in which different proportions of chyuri fat, polyethylene glycol 6000 (PEG 600), Tween 80, and propylene glycol were used as an ointment base. Various quality parameters such as spreadability, extrudability, viscosity, smoothness, pH, average fill weight, assay, content uniformity, accelerated stability, and drug release profiles were determined. HPLC was used for the determination of ketoconazole content in the ointment formulations. Physicochemical evaluation of the chyuri fat ensured its suitability for industrial purpose. The active ingredient release profile of formulations F-A (87.71%), F-B (88.89%), and F-C (91.09%) after 5 hours were within acceptable range along with other parameters. Assay of the formulations F-A, F-B, and F-C were reported to be 103.01, 107.9, and 102.45%, respectively. Overall, evaluation of the formulation F-A, prepared by using chyrui fat only, gave satisfactory results and most of the parameters were statistically similar ( p > 0.05 ) to the F-B and F-C formulated by incorporating a certain proportion of synthetic base. Thus it can be concluded that chyuri fat can be the best alternative to replace the expensive synthetic base.

scholarly journals Tingkat kesukaan lebah madu Apis Mellifera L. terhadap pakan tambahan campuran madu mengkudu

2017 ◽  
Vol 4 (2) ◽  
pp. 66
Author(s):  
Budiaman Budiaman ◽  
B. Putranto
Keyword(s):  
Apis Mellifera ◽  
Honey Bees ◽  
Fruit Juice ◽  
Latin Square ◽  
Fiber Content ◽  
Organoleptic Properties ◽  
Supplementary Food

Feeding supplementary food containing nony fruit juice was tested on honeybee colonies in honey producing . The aims of this research were (1) to determine the preference level of honeybees to the supplementary food containing honey and nony mixture, (2) to identify the organoleptic properties of the produced honeyessence of nony, (3) to determine fiber content of produced honey-essence of nony, and (4) to identify the colours of honey produced. The design used in the experiment was Latin Square Design. There were four treatments namely each concentration : A (0%) as control, B (12,5%), C (25%) dan D (37,5%) in dilution of supplementary food an amount of 600 grams wich consist of nony fruit juice and water. Each composition of dilution were A (300, 0, 300), B (225, 75, 300), C (150, 150, 300) dan D (75, 225, 300) . Every one replication was done for six days with six day interval. The result were as follows: The higher concentration of nony juice in the food suplement the smaller food were taken. The differences in the olour, the flavour and the taste of the artificial honey didn’ depend on the amount of the food suplement taken honey bees, but depend on nony fruits juice concentration in the honey produced. The higher concentration of nony fruit juice in the artificial honey produced the darken in colour, sour in taste and the weaken in flavour. Feeding with food suplement containing nony juice increases the fiber content in the honey.

scholarly journals Formulation and evaluation of dry herbal powder shampoo

2021 ◽  
Vol 8 (3) ◽  
pp. 112-117
Author(s):  
Firoj A. Tamboli ◽  
Sajid A. Mulani ◽  
Nitin Mali ◽  
Yogesh S Kolekar ◽  
Anagha S Ajagekar ◽  
...  
Keyword(s):  
Black Tea ◽  
Product Performance ◽  
Clear Liquid ◽  
Organoleptic Properties ◽  
Lemon Grass ◽  
Quality Product ◽  
Physicochemical Evaluation ◽  
Powder Characteristics ◽  
Rose Petal ◽  
Further Development

Shampoos are used not only for cleansing purpose but also for imparting gloss to hair and to maintain their manageability and oiliness for hair. Shampoos are of various types, like powder shampoo, clear liquid shampoo liquid shampoo, lotion shampoo, solid gel shampoo, medicated shampoo, liquid herbal shampoo etc. As far as herbal shampoos are concerned in stability criteria. Depending upon the nature of the ingredients they may be simple or plain shampoo, antiseptic or antidandruff.In the present work the herbal shampoo powder has been developed, by using traditional drugs for hair care. The preparation were formulated using Onion Powder, Rose Petal, Lemon Grass, Flaxseed or Linseed, Hirda, Bahera, Black tea, Brahmni, Triphala, Bhringraj, Ginger Root, Ashwagadha, Shikakai, Feenu greek, Shatavari, Heena, Wala, Aloevera Powder, Nirgudi Powder, Bavachi, Jatha mansi, Tulsi, Neem, Hibiscus Flower, and Retha evaluated for organoleptic properties, powder characteristics, foam test and physical evaluation.The physicochemical evaluation of the formulated shampoo showed ideal results. However, to improve its quality, product performance, and safety, further development and study was required.

scholarly journals TECHNOLOGICAL ASPECTS OF PRODUCTION OF THE CANDIED FRUITS FROM NON-TRADITIONAL RAW MATERIAL

2016 ◽  
Vol 10 (2) ◽  
Author(s):  
I. R. Belenkaya ◽  
Ya. A. Golinskaya
Keyword(s):  
Raw Material ◽  
Organoleptic Properties ◽  
High Quality ◽  
Biochemical Indicators ◽  
Chemical Indicators ◽  
Sugar Syrup ◽  
Experimental Specimen ◽  
Taste Evaluation ◽  
Physical And Chemical

The article analyses the candied fruit market in Ukraine and describes the main technological operations pertainingto processing of non-traditional candied products – celery and parsnip roots. Darkening of the roots surface caused bythe enzyme oxidation is one of the problems arising when processing white roots, which leads to worse marketable conditionof the product. To prevent darkening, the developed technology provides for soaking raw material in 1% citric acid solutionimmediately after peeling. To improve the diffusion and osmotic processes and to soften roots before boiling in sugar syrup,the steam blanching has been applied. The constructed Gantt diagram proves that the developed technology can shorten thecandied fruit cooking period. The biochemical indicators of the obtained new products have been studied. It was establishedthat the candied fruit possess the appropriate physical and chemical indicators and original organoleptic properties resulting ina demand by consumers. The results of the taste evaluation of the experimental specimen confirmed a high quality of the products.

scholarly journals Comparative In-Vitro Physicochemical Evaluation and Dissolution Profiling of Glibenclamide 5mg tablet Marketed in Addis Ababa, Ethiopia

2019 ◽  
Author(s):  
Selass Kebede ◽  
Habtamu Abuye ◽  
Woldemichael Abraham ◽  
Sultan Suleman ◽  
Sileshi Belew
Keyword(s):  
Addis Ababa ◽  
Poor Quality ◽  
Content Uniformity ◽  
Dissolution Profile ◽  
Significant Difference ◽  
Physicochemical Evaluation ◽  
Model Independent ◽  
National Systems

AbstractThe safety of medicines is an essential part of patient safety. Global drug safety depends on strong national systems that monitor the development and quality of medicines. Poor quality medicines do not meet official standards for strength, quality, purity, packaging and labelling. Hence, this study determines in-vitro quality attributes of glibenclamide 5mg tablet marketed in Addis Ababa according to USP-38 drug monograph specifications. All tested brands meet the requirements for physical inspection & complied specification for friability and hardness. Besides, the tested brands met USP 38 specification for assay (99.96% to 108.85%) and for content uniformity (AV values ranges from 3.35 to 10.04). In-vitro release tests were carried out in phosphate buffer of 7.5 and 8.5 pH and showed drug release of ≥ 75%, met USP 38 requirements. However, significant difference with respect to dissolution profile among tested brands GL4 and GL6 were confirmed with comparator product through model independent approach. Moreover, DE values were studied and confirmed that GL4 and GL6 were not therapeutically interchangeable with innovator product.

scholarly journals PENGGUNAAN PATI SAGU MODIFIKASI FOSFAT TERHADAP SIFAT ORGANOLEPTIK SOSIS IKAN PATIN (Pangasius hypophtalmus)

EUGENIA ◽  
2011 ◽  
Vol 17 (1) ◽  
pp. 80
Author(s):  
Teltje Koapaha ◽  
Teneke Langi ◽  
Lana E. Lalujan
Keyword(s):  
Skim Milk ◽  
Sago Starch ◽  
Organoleptic Properties ◽  
Fish Flesh ◽  
Randomized Design ◽  
Effect Ratio ◽  
Flavoring Agent ◽  
Modification Treatment

Beef and chicken sausages have been widely popular in all classes of the society, howeverfish sausage has not being recognized and not available in the market yet. In the production offish sausage, the ratio between fish flesh and tapioca as well as other igredients such ascooking salt, sugar, skim-milk , ice and flavoring agent played important role on the quality offish sausages. This study aimed to find out the effect ratio of composite sago starch on theorganoleptic quality of fish sausage. The randomized design were used in this experiment.The experiment was repilicated three times and the parameters observed organoleptic weretaste, texture, colour, flavor of properties fish sausage.The modification treatment were theusing 0.25% STPP. Result showed that the composite sago starch of 50:50 and10% of it usedin fish sausage production gave the most preferable organoleptic properties with the texture0.04 mm/g.sec, taste, colour, flavor of properties fish sausage. ABSTRAKSosis dari daging ayam dan sapi sudah dikenal masyarakat luas , namun sosis dari dagingikan belum dikenal bahkan belum dijual di pasaran. Pada proses pembuatan sosis daridaging ikan , rasio daging ikan dan pati serta bahan tambahan lain seperti gula garam , sususkim, es dan bumbu penyedap berperan penting dalam menentukan kwalitas sosis ikan . Halini erat hubungannya dengan pembentukan mtriks gel protein, pati lemak dalam bentuk systememulsi sosis yang baik. Tujuan dari penelitian yaitu mempelajari pengaruh rasio pati sagukomposit terhadap sifat organoleptik. Menggunakan Rancangan Acak Lengkap faktor tunggalyaitu pati sagu modifikasi fosfat konsetrasi 0,25% STPP dalam pati sagu komposit 50:50 danRasio pati sagu komposit terhadap daging ikan 10%; 20%; 30%, diulang 3 kali. Pengamatanorganoleptik meliputi :rasa, tekstur, warna, bau sosis ikan. Hasil penelitian perlakuan terbaikdiperoleh pada pati sagu komposit yaitu pati sagu alami diambah dengan pati sagu modifikasi50:50, rasio 10% terhadap daging ikan dengan hasil uji organoleptik terhadap rasa, tekstur,warna, baus paling disukai panelis, nilai tekstur dengan alat penetrometer yaitu 0,04 mm/g.det.

scholarly journals Phytochemical and physicochemical evaluation of Mocharasa with reference to adulteration

2016 ◽  
Vol 7 (2) ◽  
Author(s):  
Sanjivani Shekokar
Keyword(s):  
Comparative Study ◽  
Science Communication ◽  
Moringa Oleifera ◽  
Information Resources ◽  
New Delhi ◽  
Organoleptic Properties ◽  
Plant Source ◽  
Physicochemical Evaluation ◽  
Ancient Times

Introduction: Vegetable gums are used in medicine since ancient times. Mocharasa is an extensively used vegetable gum, used in formulations like Piccha basti. It is obtained in very small quantity from the plant source, but the use is extensive which is fulfilled by the substitutes or adulterants similar in color and appearance e.g. gum of Moringa oleifera. Aims and objectives: The present work aims to identify common adulteration of Mocharasa i.e. Moringa oleifera gum with the help of various organoleptic, physicochemical, phytochemical and microscopical studies and their comparison with each other for the identification of adulterant. Materials and Methods: Specimens used were authenticated Mocharasa sample, marketed sample of Mocharasa suggested as possibly adulterants like M. oleifera gum by National Institute of Science Communication and Information Resources, New Delhi and self-collected gum of M. oleifera. Comparative study was conducted for identification of adulterants with reference to organoleptic properties and pharmacopoeial tests. Discussion: The study revealed that marketed samples of Mocharasa were having similar physicochemical, phytochemical, and microscopical properties to that of Moringa gum as compared to the genuine Mocharasa sample. Conclusion: In the present study Mocharasa gum was found to be substituted or adulterated by Moringa gum.

The Latin Square Task as a Measure of Relational Reasoning

2020 ◽  
Vol 36 (2) ◽  
pp. 296-302 ◽  
Author(s):  
Luke J. Hearne ◽  
Damian P. Birney ◽  
Luca Cocchi ◽  
Jason B. Mattingley
Keyword(s):  
Brain Imaging ◽  
Response Times ◽  
Latin Square ◽  
Error Rates ◽  
Functional Brain Imaging ◽  
Inspection Time ◽  
Relational Reasoning ◽  
Validity And Reliability ◽  
The Stability ◽  
Test Retest Reliability

Abstract. The Latin Square Task (LST) is a relational reasoning paradigm developed by Birney, Halford, and Andrews (2006) . Previous work has shown that the LST elicits typical reasoning complexity effects, such that increases in complexity are associated with decrements in task accuracy and increases in response times. Here we modified the LST for use in functional brain imaging experiments, in which presentation durations must be strictly controlled, and assessed its validity and reliability. Modifications included presenting the components within each trial serially, such that the reasoning and response periods were separated. In addition, the inspection time for each LST problem was constrained to five seconds. We replicated previous findings of higher error rates and slower response times with increasing relational complexity and observed relatively large effect sizes (η2p > 0.70, r > .50). Moreover, measures of internal consistency and test-retest reliability confirmed the stability of the LST within and across separate testing sessions. Interestingly, we found that limiting the inspection time for individual problems in the LST had little effect on accuracy relative to the unconstrained times used in previous work, a finding that is important for future brain imaging experiments aimed at investigating the neural correlates of relational reasoning.

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