Microbial Community Shift and Role of Bacteria in Rapid Granulation By Using Diatomite

Aerobic granular sludge (AGS) technology is a promising biological method for modern wastewater treatment. However, granulation time have become a major issue for the application of AGS technology especially in low strength wastewater. Recent studies on granulation are focusing towards rapid start-up granulation process. Diatomite, a friable light-coloured sedimentary rock was introduces in this study to enhanced the granules formation. This study highlight the effect of diatomite towards the microbial community during the transformation of seed sludge until development of granules. DNA extraction and Metagenomic analysis was conducted with three samples (seed sludge, control AGS, AGS diatomite) to compare the microbial community. The microbial community analysis revealed the alpha diversity, phylum and class level, and the abundance of EPS producing bacteria of each bacteria samples respectively. Diatomite has a significant influence towards the microbial diversity (High Shannon index alpha diversity). Also, diatomite promotes the abundance of functional bacteria especially EPS producing bacteria, which seen as a crucial elements in granulation process.

Prediction of quality attributes (mechanical strength, disintegration behavior and drug release) of tablets on the basis of characteristics of granules prepared by high shear wet granulation

High shear wet granulation is commonly applied technique for commercial manufacturing of tablets. Granulation process for tablets manufacturing is generally optimized by hit and trial which involves preparation of granules under different processing parameters, compression of granules and evaluation of the resultant tablets; and adjustment is made in granulation process on the basis of characteristics of tablets. Objective of the study was to optimize the process of high shear wet granulation and prediction of characteristics of tablets on the basis of properties of granules. Atenolol granules were prepared by high shear wet granulation method, using aqueous solution of polyvinyl pyrrolidone (PVP k-30) as binder. Concentration of binder solution and granulation time were taken as process variables, both studied at three levels. Different combinations of process variables were determined by Design Expert software. Granules were evaluated for different parameters on the basis of SeDeM-ODT (Sediment Delivery Model-Oro Dispersible Tablets) expert system. Granules from all the trials were compressed using round (10.5 mm) flat faced punches at compression weight of 250 mg/tablet. Tablets were evaluated of different quality control parameters as per USP. Results showed that both the process variables had positive effect on mechanical strength of tablets and negative effect on disintegration and dissolution rate. Granule prepared with highest level of binder concentration (15%) and highest granulation time (60 sec) resulted in tablets with highest crushing strength (11.8 kg), specific crushing strength (0.328 kg/mm2), tensile strength (0.208 kg/mm2), lowest value of friability (0.19%) and highest disintegration time (10.9 min), as predicted from granules characteristics on the basis of SeDeM-ODT expert system. Drug release from Trial-13 (processed under highest level of both process parameters) was also lower than rest of the trials. It is concluded from the study that quality characteristics of tablets can be predicted from granules characteristics using SeDeM-ODT expert system. Furthermore, SeDeM-ODT expert system can also be used for optimization of the process of high shear wet granulation.

Analysis of the technical system of the process production of multicomponent food products

Фрукты служат источником энергии, витаминов, минералов и пищевых волокон. В целом, фруктовые батончики имеют гораздо большую питательную ценность, чем свежие фрукты, потому что все питательные вещества сконцентрированы и, следовательно, будут представлять собой ассортимент полуфабрикатов, чтобы извлечь выгоду из пользы фруктов для здоровья. Потребители предпочитают фруктовые батончики, которые имеют более насыщенный вкус, за которыми следуют надлежащие текстурные особенности, которые могут быть получены путем установления равновесия ингредиентов, правильного выбора этапов производства и контроля конечного продукта. Кроме того, фруктовые батончики также являются важными источниками углеводов и минералов. Учитывая широкий спектр биологически активных факторов в свежих фруктах, которые сохраняются во фруктовых батончиках, вполне вероятно, что их потребление оказывает положительное влияние на снижение риска многих заболеваний. Представлены результаты исследований оценки качества снековых плодово-ягодных батончиков, который включает отбор проб, оценку органолептических, физико-химических, функциональных показателей качества и безопасности. Результаты исследований потребительских свойств плодово-ягодных батончиков проводили в соответствии с разработанным алгоритмом. Показатели качества соответствуют добавкам, вносимым в рецептуру батончиков. Технология производства снековых плодово-ягодных батончиков состоит из пяти взаимосвязанных этапов, для каждого из которых подобрано оборудование. Для усовершенствования технологии производства снековых плодово-ягодных батончиков в работе предложена новая конструкция барабанного виброгранулятора. В результате работы барабанного виброгранулятора образуются структуры разных размеров за счет агломерирования частиц, которые обладают разной потенциальной энергией. Находящиеся в зоне перераспределения частиц по размерам частицы больших размеров поднимаются на поверхность образовавшегося слоя. Частицы при перемещении из центрального слоя к поверхности соударяются с другими частицами. С целью разработки мехатронного модуля в работе выявлена зависимость энергозатрат на проведение процесса гранулирования от режимных параметров. Затраты энергии на механическую работу установки происходит за счет разностей показателей ваттметров на холостом ходу и в рабочем режиме. Fruits are a source of energy, vitamins, minerals and dietary fiber. In general, fruit bars have much more nutritional value than fresh fruit, because all the nutrients are concentrated and, therefore, will be an assortment of semi-finished products to benefit from the health benefits of fruit. Consumers prefer fruit bars that have a richer taste, followed by proper textural features that can be obtained by establishing the balance of ingredients, choosing the right stages of production and controlling the final product. In addition, fruit bars are also important sources of carbohydrates and minerals. Given the wide range of biologically active factors in fresh fruits that are preserved in fruit bars, it is likely that their consumption has a positive effect on reducing the risk of many diseases. The results of studies on the quality assessment of snack fruit and berry bars, which includes sampling, evaluation of organoleptic, physico-chemical, functional quality and safety indicators, are presented. The results of studies of consumer properties of fruit and berry bars were carried out in accordance with the developed algorithm. The quality indicators correspond to the additives added to the recipe of the bars. The technology of production of snack fruit and berry bars consists of five interrelated stages, for each of which the equipment is selected. To improve the production technology of snack fruit and berry bars, a new design of a drum vibrating granulator is proposed in the work. As a result of the operation of the drum vibrating granulator, structures of different sizes are formed due to the agglomeration of particles that have different potential energy. Large particles located in the particle size redistribution zone rise to the surface of the formed layer. When moving from the central layer to the surface, the particles collide with other particles. In order to develop a mechatronic module, the dependence of the energy consumption for the granulation process on the operating parameters was revealed. The energy consumption for the mechanical operation of the installation is due to the differences in the indicators of the wattmeters at idle and in operating mode.

Formulation and In Vitro Evaluation of Pellets Containing Sulfasalazine and Caffeine to Verify Ileo-Colonic Drug Delivery

The ColoPulse coating is a pH-dependent coating that can be used to target drug release to the ileo-colonic region. ColoPulse coated tablets and capsules have demonstrated their targeting capabilities in vivo in more than 100 volunteers and patients. However, so far the ColoPulse coating has not been used for multi-particulate pellet formulations. The sulfasalazine–caffeine method can be used to confirm ileo-colonic drug delivery in vivo. Caffeine serves as a release marker in this method, while sulfasalazine serves as a marker for colonic arrival. In this study, extrusion–spheronization was used to produce microcrystalline cellulose based pellets containing both caffeine and sulfasalazine. Dissolution tests revealed that a superdisintegrant, i.e., croscarmellose sodium or sodium starch glycolate, should be incorporated in the formulation to achieve acceptable release profiles for both sulfasalazine and caffeine. However, acceptable release profiles were only obtained when the pelletizing liquid consisted of ethanol/water 1/1 (v/v) but not with pure water. This phenomenon was ascribed to the differences in the degree of swelling of the superdisintegrant in the pelletizing liquid during the granulation process. The pellets were coated with the ColoPulse coating and showed the desired pH-dependent pulsatile release profile in vitro. In future clinical studies, ileo-colonic targeting should be verified.