scholarly journals Impact of Type of Sugar Beet Pectin–Sodium Caseinate Interaction on Emulsion Properties at pH 4.5 and pH 7

Foods ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 631
Author(s):  
Zhang Juyang ◽  
Bettina Wolf
Keyword(s):  
Sugar Beet ◽  
Storage Period ◽  
Small Deformation ◽  
Sodium Caseinate ◽  
Ph Adjustment ◽  
Potential Value ◽  
Emulsifier System ◽  
Oil In Water ◽  
Droplet Sizes ◽  
The Mean

Equal parts of sugar beet pectin and sodium caseinate were interacted through electrostatic attraction, enzymatic crosslinking, and the Maillard reaction to prepare three oil-in-water emulsifier systems. Oil-in-water emulsions (10%) were processed via high shear overhead mixing at the natural pH of the emulsifier systems, followed by pH adjustment to pH 4.5 and pH 7. The emulsions were stable against coalescence, except for a slight increase in the mean droplet size for the enzymatic cross-liked emulsion at pH 4.5 over a 14-day storage period. This emulsion also showed the lowest absolute zeta (ζ)-potential value of near 30 mV. The Maillard interaction emulsifier system resulted in larger droplet sizes compared to the other two emulsifier systems. Small deformation oscillatory shear rheology assessment of the emulsion cream phases revealed an impact of the emulsifier system design at pH 4.5.

Instant 99mTc-Labelled Glucoheptonate Kit for Kidney Imaging

1983 ◽  
Vol 22 (05) ◽  
pp. 246-250 ◽  
Author(s):  
M. Al-Hilli ◽  
H. M. A. Karim ◽  
M. H. S. Al-Hissoni ◽  
M. N. Jassim ◽  
N. H. Agha
Keyword(s):  
Sodium Hydroxide Solution ◽  
Normal Subjects ◽  
Organ Distribution ◽  
Stable Complex ◽  
Scintillation Camera ◽  
Ph Adjustment ◽  
The Mean ◽  
The Stability ◽  
Kidney Imaging ◽  
Mean Concentration

Gelchromatography column scanning has been used to study the fractions of reduced hydrolyzed 99mTc, 99mTc-pertechnetate and 99mTc-chelate in a 99mTc-glucoheptonate (GH) preparation. A stable high labelling yield of 99mTc-GH complex in the radiopharmaceutical has been obtained with a concentration of 40-50 mg of glucoheptonic acid-calcium salt and not less than 0.45 mg of SnCl2 2 H2O at an optimal pH between 6.5 and 7.0. The stability of the complex has been found significantly affected when sodium hydroxide solution was used for the pH adjustment. However, an alternative procedure for final pH adjustment of the preparation has been investigated providing a stable complex for the usual period of time prior to the injection. The organ distribution and the blood clearance data of 99mTc-GH in rabbits were relatively similar to those reported earlier. The mean concentration of the radiopharmaceutical in both kidneys has been studied in normal subjects for one hour with a scintillation camera and the results were satisfactory.

Novel Formulation Development and Evaluation of Nanoparticles Based in Situ Gelling System for The Ophthalmic Delivery of Ciprofloxacin Hydrochloride

2015 ◽  
Vol 5 (4) ◽  
Author(s):  
Kranti Singh ◽  
Surajpal Verma ◽  
Shyam Prasad ◽  
Indu Bala
Keyword(s):  
Particle Size ◽  
Zeta Potential ◽  
Drug Loading ◽  
In Vitro Release ◽  
Formulation Development ◽  
Ciprofloxacin Hydrochloride ◽  
Potential Value ◽  
The Mean ◽  
In Situ Gelling

Ciprofloxacin hydrochloride loaded Eudragit RS100 nanoparticles were prepared by using w/o/w emulsification (multiple emulsification) solvent evaporation followed by drying of nanoparticles at 50°C. The nanoparticles were further incorporated into the pH-triggered in situ gel forming system which was prepared using Carbopol 940 in combination with HPMC as viscosifying agent. The developed nanoparticles was evaluated for particle size, zeta potential value and loading efficiency; nanoparticle incorporated in situ gelling system was evaluated for pH, clarity, gelling strength, rheological studies, in-vitro release studies and ex-vivo precorneal permeation studies. The nanopaticle showed the mean particle size varying between 263.5nm - 325.9 nm with the mean zeta potential value of -5.91 mV to -8.13 mV and drug loading capacity varied individually between 72.50% to 98.70% w/w. The formulation was clear with no suspended particles, showed good gelling properties. The gelling was quick and remained for longer time period. The developed formulation was therapeutically efficacious, stable and non-irritant. It provided the sustained release of drug over a period of 8-10 hours.

Method development for the determination of textural properties of sugar beet roots

2019 ◽  
pp. 392-400 ◽  
Author(s):  
Gunnar Kleuker ◽  
Christa M. Hoffmann
Keyword(s):  
Sugar Beet ◽  
Compression Test ◽  
Storage Period ◽  
Textural Properties ◽  
Small Sample ◽  
Root Tip ◽  
Flexural Test ◽  
Sample Distribution ◽  
The Impact

The harvest of sugar beet leads to root tip breakage and surface damage through mechanical impacts, which increase storage losses. For the determination of textural properties of sugar beet roots with a texture analyzer a reliable method description is missing. This study aimed to evaluate the impact of washing, soil tare, storage period from washing until measurement, sample distribution and number of roots on puncture and compression measurements. For this purpose, in 2017 comprehensive tests were conducted with sugar beet roots grown in a greenhouse. In a second step these tests were carried out with different Beta varieties from a field trial, and in addition, a flexural test was included. Results show that the storage period after washing and the sample distribution had an influence on the puncture and compression strength. It is suggested to wash the roots by hand before the measurement and to determine the strength no later than 48 h after washing. For reliable and comparable results a radial distribution of measurement points around the widest circumference of the root is recommended for the puncture test. The sample position of the compression test had an influence on the compressive strength and therefore, needs to be clearly defined. For the puncture and the compression test it was possible to achieve stable results with a small sample size, but with increasing heterogeneity of the plant stand a higher number of roots is required. The flexural test showed a high variability and is, therefore, not recommended for the analysis of sugar beet textural properties.

scholarly journals Sensitivity of Rhizoctonia solani AG-2-2 from Sugar Beet to Fungicides

Plant Disease ◽  
2016 ◽  
Vol 100 (12) ◽  
pp. 2427-2433 ◽  
Author(s):  
Sahar Arabiat ◽  
Mohamed F. R. Khan
Keyword(s):  
Sugar Beet ◽  
Rhizoctonia Solani ◽  
Root Rot ◽  
The United States ◽  
Damping Off ◽  
Growth Assay ◽  
The Mean ◽  
Crown And Root Rot ◽  
Mean Concentration

Rhizoctonia damping-off and crown and root rot caused by Rhizoctonia solani are major diseases of sugar beet (Beta vulgaris L.) worldwide, and growers in the United States rely on fungicides for disease management. Sensitivity of R. solani to fungicides was evaluated in vitro using a mycelial radial growth assay and by evaluating disease severity on R. solani AG 2-2 inoculated plants treated with fungicides in the greenhouse. The mean concentration that caused 50% mycelial growth inhibition (EC50) values for baseline isolates (collected before the fungicides were registered for sugar beet) were 49.7, 97.1, 0.3, 0.2, and 0.9 μg ml−1 and for nonbaseline isolates (collected after registration and use of fungicides) were 296.1, 341.7, 0.9, 0.2, and 0.6 μg ml−1 for azoxystrobin, trifloxystrobin, pyraclostrobin, penthiopyrad, and prothioconazole, respectively. The mean EC50 values of azoxystrobin, trifloxystrobin, and pyraclostrobin significantly increased in the nonbaseline isolates compared with baseline isolates, with a resistant factor of 6.0, 3.5, and 3.0, respectively. Frequency of isolates with EC50 values >10 μg ml−1 for azoxystrobin and trifloxystrobin increased from 25% in baseline isolates to 80% in nonbaseline isolates. Although sensitivity of nonbaseline isolates of R. solani to quinone outside inhibitors decreased, these fungicides at labeled rates were still effective at controlling the pathogen under greenhouse conditions.

Relationship between Interfacial Behaviour of Native and Denatured Soybean Isolates and Microstructure and Coalescence of Oil in Water Emulsions - Effect of Salt and Protein Concentration

2003 ◽  
Vol 9 (6) ◽  
pp. 409-419 ◽  
Author(s):  
G. G. Palazolo ◽  
F. E. Mitidieri ◽  
J. R. Wagner
Keyword(s):  
Protein Concentration ◽  
Droplet Size Distribution ◽  
Sodium Caseinate ◽  
Surface Hydrophobicity ◽  
Low Protein ◽  
Interfacial Pressure ◽  
Salt Addition ◽  
Oil In Water ◽  
Dissociation Degree ◽  
Interfacial Behaviour

The capacity of both native (NSI) and denatured (DSI) soybean isolates to stabilise oil in water emulsions under controlled shear stress was evaluated. The effect of protein concentration, thermal treatment of proteins and salt addition were studied. Sodium caseinate (SC) was used as standard protein. Emulsions prepared with NSI and SC were stable against coalescence in the whole range of protein concentration (1-10 mg/mL) in spite of showing different interfacial behaviour. The interfacial pressure of DSI was higher than NSI, according to its high dissociation degree and aromatic surface hydrophobicity. However, the emulsions prepared with this sample were unstable in the whole range of bulk protein concentrations. When NaCl was added, higher coalescence was obtained with NSI and SC emulsions at low protein concentrations, and stabilisation was reached only by increasing protein concentrations. At high protein concentrations(>5 mg/mL), DSI emulsions were stable in presence of salt, due to the formation of rigid flocs resistant to agitation. Droplet size distribution, microstructure and flocculation tendency of droplets explained the differences in coalescence of NSI, DSI and SC emulsions.

scholarly journals Development of oil-in-water microemulsion encapsulating Vitamin E for thermal and hydrolysis degradation study

2020 ◽  
Vol 16 (3) ◽  
pp. 277-280
Author(s):  
Khairun Nisa Abdul Rahman ◽  
Vicit Rizal Eh Suk ◽  
Khalisanni Khalid ◽  
Nurhazirah Mohd Ihsan ◽  
Zainurin Md Dom ◽  
...  
Keyword(s):  
Particle Size ◽  
Vitamin E ◽  
Encapsulation Efficiency ◽  
Low Cost ◽  
Bioactive Compound ◽  
Small Particle Size ◽  
Degradation Study ◽  
Oil In Water ◽  
The Mean ◽  
Vitamin E Homologs

Vitamin E is widely used for medicinal and cosmeceuticals purposes. However, it is easy to degrade by the environment. In this study, the degradation of Gold Tri.E™ was studied and determined. Gold Tri.E™ is a mixture of Vitamin E homologs (tocotrienol and tocopherol) extracted from palm oil (Elais Guineensis). A nanocarrier system has been optimized to encapsulate Gold Tri.E™ from degrading and increasing its stability as a bioactive compound. An oil-in-water (o/w) microemulsion was formulated and optimized as the best carrier to encapsulate Gold Tri.E™ with the mean particle size of 32.60±3.60 nm and 99.99±0.01% encapsulation efficiency (EE). Degradation of the Gold Tri.E™ in o/w microemulsion was significantly reduced as compared to the bare Gold Tri.ETM. This suggested that the system could protect Gold Tri.E™ from thermal and hydrolysis degradation. Thus, the ease of preparation, low-cost production, and small particle size obtained when Gold Tri.E™ encapsulated in this system give promising drug delivery system to encapsulate, protect, and increase the shelf life of Gold Tri.E™.

Influence of xanthan gum on the formation and stability of sodium caseinate oil-in-water emulsions

2001 ◽  
Vol 15 (4-6) ◽  
pp. 513-519 ◽  
Author(s):  
Y. Hemar ◽  
M. Tamehana ◽  
P.A. Munro ◽  
H. Singh
Keyword(s):  
Xanthan Gum ◽  
Sodium Caseinate ◽  
Oil In Water

Effect of Storage and Consumer Handling on Staphylococcal Counts of Dried Beef and Dried Fish

1984 ◽  
Vol 47 (5) ◽  
pp. 352-353 ◽  
Author(s):  
A. A. ADESIYUN
Keyword(s):  
Room Temperature ◽  
Health Hazard ◽  
Storage Period ◽  
Colony Forming Units ◽  
Plate Counts ◽  
The Mean ◽  
Dried Fish

Changes in staphylococcal counts of dried beef and dried fish during storage and while exposed to prospective buyers in a Nigerian market were investigated. The mean staphylococcal counts in dried beef and dried fish were 9.9 × 105 and 4.6 × 106 colony-forming units (CFU)/g and the mean aerobic plate counts were 2.0 × 107 and 1.2 × 108 CFU/g, respectively. Over a 28-d storage period at room temperature, the mean staphylococcal count declined about 100-fold for both products, i.e., from 9.9 × 105 to 3.0 × 103 CFU/g in dried beef and 4.6 × 106 to 2.2 × 104 CFU/g in dried fish. The decline in aerobic plate counts were from 2.0 × 107 to 6.5 × 104 CFU/g for dried beef and 1.2 × 108 to 1.4 × 105 CFU/g for dried fish, about a 1000-fold decline. Market samples of both products, though from the same batch but exposed to handling by prospective buyers, consistently showed higher staphylococcal contamination over the study period. Consumption of these products repeatedly exposed to human handling in the market for long periods may be a health hazard, particularly those that are ready-to-eat.

Survival of Borrelia burgdorferi in Whole Milk, Low Fat Milk, and Skim Milk at 34°C and in Skim Milk at 5°C

1991 ◽  
Vol 54 (7) ◽  
pp. 532-536 ◽  
Author(s):  
GERALDINE M. FARRELL ◽  
AHMED E. YOUSEF ◽  
ELMER H. MARTH
Keyword(s):  
Borrelia Burgdorferi ◽  
Milk Protein ◽  
Skim Milk ◽  
Storage Period ◽  
Most Probable Number ◽  
Low Fat ◽  
Probable Number ◽  
Whole Milk ◽  
The Mean ◽  
D Values

Autoclaved whole milk, low-fat milk, protein-fortified skim milk and regular skim milk were inoculated to contain ca. 105 to 106 Borrelia burgdorferi strains 35210, 35211, or EBNI/ml and stored at 34°C for 16 d. Similarly inoculated skim milk also was held at 5°C for 46 d. Numbers of survivors were estimated by the Most Probable Number (MPN) technique. In all instances, numbers of B. burgdorferi decreased over the storage period. At 34°C, no strain of B. burgdorferi was detected after day 12. The mean D-values, at 34°C, for strains 35210, 35211, and EBNI were 2.2, 2.4, and 2.2 d, respectively. The mean D-values, at 34°C, for all strains in whole milk, low-fat milk, protein-fortified skim milk, and regular skim milk were 2.4, 2.3, 1.9, and 2.4 d, respectively. At 5°C, spirochete numbers in regular skim milk decreased, but all three strains remained at a detectable level for 46 d. The mean D-values, at 5°C, for strains 35210, 35211, and EBNI were 12, 15, and 12 d, respectively.

Preparation and Research of Oil in Water Microemulsion

2020 ◽  
Vol 1001 ◽  
pp. 110-114
Author(s):  
Xiao Qi Chen ◽  
Meng Meng Zhou ◽  
Zheng Zheng Wang ◽  
Hai Jun Zhou ◽  
Shu Lan Yang ◽  
...  
Keyword(s):  
Particle Size ◽  
Constant Temperature ◽  
Polydispersity Index ◽  
Stable System ◽  
Mass Ratio ◽  
Drop Method ◽  
Mean Particle Size ◽  
Oil In Water ◽  
The Mean ◽  
The Stability

A series of oil in water (O/W) microemulsions were prepared through drop by drop method at constant temperature, taking Span80/Tween80 as a composite emulsifying system and Macol-52 as oil phase. Effects of the mass ratio of composite emulsifying system and oil/emulsifier ratio on the particle size were studied. Finally, the best technological conditions were selected and the stability of the microemulsion was also researched. Results showed that the most suitable Span80/Tween80 mass ratio was 1:1 and the oil/emulsifier ratio is 1:1. Under this condition, the mean particle size of the o/w microemulsion was 71.1 nm and the polydispersity index was 0.151. Moreover, the microemulsion maintain a bright and uniform stable system after 20minutes’ centrifugation at the speed of 4000r/min and the particle size increased slightly.

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