Preparation and Evaluation of Spray-Dried Nano-Hydroxyapatite/Saccharide Complex for Oral Administration

2018 ◽  
Vol 782 ◽  
pp. 124-128
Author(s):  
Yuya Honda ◽  
Yuji Rin ◽  
Hideki Aoki ◽  
Takayuki Terukina ◽  
Yusuke Hattori ◽  
...  
Keyword(s):  
Oral Administration ◽  
Phosphoric Acid Solution ◽  
Particle Sizes ◽  
Composition And Structure ◽  
Plate Shape ◽  
Rate Test ◽  
Main Component ◽  
Preparation And Evaluation ◽  
Complex Powder ◽  
Spray Dried

nanohydroxyapatite (nanoHA) is a main component of bone and dentin. The nanoHA was synthesized by a neutralization reaction of calcium hydroxide suspension and phosphoric acid solution. The sizes of the nanoHA were in the range of 5-80 nm. The composition and structure of the nanoHA was determined by XRD and FTIR as hydroxyapatite containing small amounts of carbonate. The morphology of the nanoHA was observed by TEM as plate shape. Saccharides including dextrin, lactose and glucose were mixed into the nanoHA suspension and dried by a spray dry method to produce a complex powder for oral administration. The particle sizes of the complex were in the range of 10-20 μm. The dispersibility of the complex in water was examined by a precipitation rate test and the order was as follows: glucose > dextrin > lactose complex.

Preparation and evaluation of exenatide loaded PLGA nanocapsules for oral administration

2017 ◽  
Vol 259 ◽  
pp. e128-e129
Author(s):  
Tingyuan Yang ◽  
Yuejia Qiu ◽  
Jilei Jia ◽  
Ting Lu ◽  
Lianyan Wang ◽  
...  
Keyword(s):  
Oral Administration ◽  
Preparation And Evaluation

scholarly journals Preparation and evaluation of gelling granules to improve oral administration

2015 ◽  
Vol 9 (3) ◽  
pp. 213-220 ◽  
Author(s):  
Ikumi Ito ◽  
Akihiko Ito ◽  
Sakae Unezaki
Keyword(s):  
Oral Administration ◽  
Preparation And Evaluation

Preparation and evaluation in vitro and in vivo of docetaxel loaded mixed micelles for oral administration

2014 ◽  
Vol 114 ◽  
pp. 20-27 ◽  
Author(s):  
Jinfeng Dou ◽  
Haiqun Zhang ◽  
Xiuju Liu ◽  
Mengyu Zhang ◽  
Guangxi Zhai
Keyword(s):  
Oral Administration ◽  
Mixed Micelles ◽  
Preparation And Evaluation

scholarly journals Formulation and Evaluation of Chitosan/NaCl/Maltodextrin Microparticles as a Saltiness Enhancer: Study on the Optimization of Excipients for the Spray-Drying Process

Polymers ◽  
2021 ◽  
Vol 13 (24) ◽  
pp. 4302
Author(s):  
Shang-Ta Wang ◽  
Yi-Ying Lu ◽  
Min-Lang Tsai
Keyword(s):  
Spray Drying ◽  
Moisture Absorption ◽  
Sodium Intake ◽  
Particle Sizes ◽  
Drying Process ◽  
High Moisture ◽  
Waxy Starch ◽  
Dry Food ◽  
And Storage ◽  
Spray Dried

Spray-dried chitosan/NaCl/maltodextrin microparticles have the potential to be used to enhance saltiness; however, its notable hygroscopicity results in handling and storage problems, thus limiting its application. In the present study, we attempted to introduce maltodextrin, microcrystalline cellulose (MCC), and waxy starch (WS) as excipients into the spray drying formulation of microparticles to reduce the cohesiveness and caking behavior and improve the yield simultaneously by ameliorating the moisture absorption tendency. The prepared microparticles showed a spherical appearance and had particle sizes ranging from 6.29 to 7.64 μm, while the sizes of the NaCl crystals embedded in the microparticles were 0.36 to 1.24 μm. The crystalline reflections of WS and MCC were retained in the microparticles after the spray-drying process. The handling properties were assessed to be acceptable. The formulation with only maltodextrin as the excipient showed a high moisture absorption rate of 2.83 g/100 g·h and a caking strength of 3.27 kg. The addition of MCC and WS significantly reduced the hygroscopic rate and caking strength. The spray-dried products provided better saltiness perception than native NaCl; as such, they may be promising for seasoning dry food products to achieve sodium intake reduction in the food industry.

scholarly journals Spray Dried Amorphous Form of Simvastatin: Preparation and Evaluation of the Buccal Tablet

2019 ◽  
Vol 54 (1) ◽  
pp. 46-54 ◽  
Author(s):  
Nagaraja SreeHarsha ◽  
Jagadeesh Gurupadayya Hiremath ◽  
Suhas Sarudkar ◽  
Mahesh Attimarad ◽  
Bandar Al-Dhubiab ◽  
...  
Keyword(s):  
Amorphous Form ◽  
Buccal Tablet ◽  
Preparation And Evaluation ◽  
Spray Dried

Physical, nutritional, and sensory properties of spray-dried and oven-roasted cricket (Acheta domesticus) powders

2021 ◽  
pp. 1-14
Author(s):  
F.S. Bassett ◽  
M.L. Dunn ◽  
O.A. Pike ◽  
L.K. Jefferies
Keyword(s):  
Proximate Analysis ◽  
Sensory Properties ◽  
Acheta Domesticus ◽  
The Other ◽  
Preference Ranking ◽  
Particle Sizes ◽  
Sensory Acceptance ◽  
Large Particles ◽  
Purchase Likelihood ◽  
Spray Dried

Processing crickets into a versatile dry powder ingredient may facilitate their utilisation in a variety of food products. Three dried cricket ingredients – oven-roasted cricket meal; the same ingredient milled to a smaller particle size, called oven-roasted cricket powder; and spray-dried cricket powder – were prepared and evaluated for their physical, nutritional and sensory properties. Oven-roasted cricket powder had a smaller range of particle sizes and fewer large particles compared to spray-dried cricket powder. Consumer panellists rated oven-roasted cricket powder as less gritty than the other two ingredients. Prepared as a protein drink, oven-roasted cricket powder had the highest viscosity and an intermediate sedimentation rate. Differences between treatments existed in proximate analysis parameters and nutrients, but amounts were similar to previously reported values for cricket powders. Consumer panellists preferred the smaller particle-sized oven-roasted powder over larger particle-sized oven-roasted meal or the spray-dried powder ingredients, as indicated by all sensory acceptance attributes, preference ranking, and purchase likelihood.

Qualitative analysis of cotton fiber pigment composition

2020 ◽  
pp. 004051752093223
Author(s):  
Mengying Chen ◽  
Ting Ting Zhang ◽  
Li He ◽  
Kezuo Wang ◽  
Yiren Chen
Keyword(s):  
Cotton Fiber ◽  
Cotton Fibers ◽  
Liquid Chromatography Mass Spectrometry ◽  
Pigment Composition ◽  
Composition And Structure ◽  
Diagnostic Agents ◽  
Colored Cotton ◽  
White Cotton ◽  
Naturally Colored Cotton ◽  
Main Component

Naturally colored cotton is a green textile material. To cultivate new colored cotton and improve its performance, we must first understand the types, composition, and formation mechanism of the pigments in colored cotton. This study aims to explore the composition and structure of cotton fiber pigments. Qualitative analyses of pigment extracts from brown cotton, green cotton, and white cotton fibers were carried out using ultraviolet spectroscopy, diagnostic agents, and liquid chromatography–mass spectrometry. The main component of cotton fiber pigments was flavonoids, and specific types of flavonoids were found in the pigments in brown cotton, green cotton, and white cotton fibers. Research on the composition of cotton fiber pigments can increase our understanding of colored cotton fibers and lay a foundation for the cultivation, planting, and development of colored cotton fibers, as well the identification of naturally colored cotton from dyed cotton.

Preparation and evaluation of spray dried rosuvastatin calcium-PVP microparticles for the improvement of serum lipid profile

2020 ◽  
Vol 55 ◽  
pp. 101342 ◽  
Author(s):  
Ramadan Al-Shdefat ◽  
Md Khalid Anwer ◽  
Mohamed H. Fayed ◽  
Badar B. Alsulays ◽  
Hesham M. Tawfeek ◽  
...  
Keyword(s):  
Lipid Profile ◽  
Serum Lipid ◽  
Serum Lipid Profile ◽  
Preparation And Evaluation ◽  
Rosuvastatin Calcium ◽  
Spray Dried
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