Quality of cosmetics with active caffeine in cream and gel galenic bases prepared by compounding pharmacies

As there is a great scarcity of studies on the importance of good compounding practices in the preparation of cosmetics, this study aimed to evaluate the quality control of cosmetics with active ingredient caffeine for the treatment of cellulite prepared by magistrals pharmacies. Microbiological analyzes, pH determination, color measurement, quantification of the percentage of the active ingredient caffeine and viscosity in creams and gels with 5% of the active ingredient caffeine were performed. In the microbiological analysis, the presence of molds and yeasts was verified above the permitted level according to the Brazilian pharmacopoeia. The pH decreased over time, contributing to the formulations becoming more acidic. In the color parameters, it was found that pharmacy F4 showed a brownish color, both for the gel and for the cream. The percentage of caffeine was within specifications in all formulations and the viscosity remained unchanged during the shelf life of the samples. It is important that the compounding pharmacies demand more effectively the commitment of the team, as well as the analysis of the raw material according to the microbiological control regulations to translate into the quality of the products prepared by the pharmacies and favor the consumer in the effective objective that the product you want to achieve.

Comparison of Ultrasound Type and Working Parameters on the Reduction of Four Higher Alcohols and the Main Phenolic Compounds

In this paper, studies were conducted by a series of single-factor experiments to investigate the effects of ultrasound types and working parameters on the higher alcohols (HA), phenolic compounds, and color properties of red wine, so as to highlight the importance of the comprehensive consideration on its application. The results indicate that ultrasound devices and working parameters do have some definite influences on the HA of wine; moreover, the ultrasound bath (SB-500DTY) is better than the SCIENTZ-950E and the KQ-300VDE. With the SB-500DTY employed to further investigate its effects on phenols and color properties other than on HA, unexpectedly, some variations of color parameters are opposite to the results ever obtained from other ultrasound conditions. In summary, all these results suggest that both the ultrasound type and parameters should be fully considered or neutralized so as to have a comprehensive evaluation about its application, instead of some contradictory results.

ACRYLAMIDE IN FRENCH FRIES PREPARED IN AT HOME AND FAST FOOD CONDITIONS

French fries, prepared either at home or in fast food restaurants, are one of the most desired dishes of Romanians and the main contributors to the intake of acrylamide through the diet. The aim of this study was to investigate how the frying in at home and fast food conditions influences the acrylamide level of French fries and to establish a correlation between acrylamide content and the color parameters. Potatoes from the Queen Anne variety and two types of oil (sunflower, palm) were used. Frying in at home conditions was realized in a pan in sunflower and palm oils (103°C for 13-15 minutes) and frying in fast food conditions was performed in a fryer using only palm oil (170°C for 11 minutes). Determination of acrylamide was achieved fallowing the GC-MS/MS method. The level of acrylamide in French fries fried in at home conditions showed higher acrylamide content when the sunflower oil was used (764.58 µg/kg) compared to the samples fried in palm oil (541.65 µg/kg). Also, a variation between the two types of frying was observed when using palm oil and a lower acrylamide level was obtained for French fries fried in at home conditions (541.65 µg/kg) than for potatoes fried in fast food conditions (684.37 µg/kg). For all the samples analyzed the acrylamide content exceeded the benchmark level of 500 µg/kg set by the Commission Regulation (EU) 2017/2158. Linear correlations between acrylamide levels, expressed in % d.m., and the color parameters (L*, a* and b*) were found: as the level of acrylamide increased, the parameters L* and b* (R2 = 0.80) decreased, and a* increased (R2 = 0.68).

Applications of Biosensors for Meat Quality Evaluations

The aim of this study was to apply biosensors in the assessment of meat quality. The research was carried out on 20 samples of the Longissimus muscle obtained from pork of Polish Landrace and Polish Large White hybrids of fattening pigs. In the samples, 48 h after slaughter pH values, color parameters in the CIE system (L* a* b*), the volume of natural drip loss and intramuscular fat content were measured. The commercially available biosensor Accutrend Plus was used to measure glucose, triglycerides and lactic acid in meat juice. Significant (p ≤ 0.05) relationships between glucose, triglycerides, lactic acid levels and pork quality characteristics, i.e., pH (r = −0.62; r = −0.78; r = −0.68 respectively), natural drip loss and (r = 0.57; r = 0.58; r = 0.49), color parameters as L*, a* and b* (r = from 0.47 to 0.79) were demonstrated. The study showed a negative correlation between the intramuscular fat content and acidification of muscle tissue (r = −0.49), and a positive one with the brightness of color (r = 0.46). The results of the canonical analysis show that the measurement of all three metabolites in muscle juice allows the evaluation of the technological quality of meat with an accuracy of 86.54% (Rc = 0.93, p < 0.01).

Prediction of Mechanical Properties of Artificially Weathered Wood by Color Change and Machine Learning

Color parameters were used in this study to develop a machine learning model for predicting the mechanical properties of artificially weathered fir, alder, oak, and poplar wood. A CIELAB color measuring system was employed to study the color changes in wood samples. The color parameters were fed into a decision tree model for predicting the MOE and MOR values of the wood samples. The results indicated a reduction in the mechanical properties of the samples, where fir and alder were the most and least degraded wood under weathering conditions, respectively. The mechanical degradation was correlated with the color change, where the most resistant wood to color change exhibited less reduction in the mechanical properties. The predictive machine learning model estimated the MOE and MOR values with a maximum R2 of 0.87 and 0.88, respectively. Thus, variations in the color parameters of wood can be considered informative features linked to the mechanical properties of small-sized and clear wood. Further research could study the effectiveness of the model when analyzing large-sized timber.

Organogels as nutraceutical carriers: Effect of addition of lecithin, tocopherols, and EPA/DHA on properties of candelilla wax-soybean oil organogels

Organogels are semisolid and 3D systems in which both an organic liquid solvent and other dispersed particles are entrapped. Today there is not much information about the potential of organogels as carriers of lipophilic nutraceuticals. Therefore, in this work, the preparation and characterization of soybean oil-based organogels with candelilla wax (CW) and lecithin, tocopherol, or EPA/DHA were studied. Soybean oil was structured with 0.5, 1.0, 2.0, and 4.0% w/w of CW. In the organogels, the visual appearance, thermal stability, color parameters, microstructure, hardness, and rheological properties were analyzed. Results showed that soybean oil was successfully structured into an array of solid-like organogels varying in concentrations of CW and added nutraceutical compounds. Increasing CW concentration yielded stronger 3D-network gel formation (type 5 or solid organogel). All organogels were stable at 5, 25, and 35°C during the cyclization process. The nutraceuticals affected the color parameters and 3D network structure. Larger crystalline spherulites and a uniform microstructure were observed, especially in organogels formulated with 4.0% w/w of CW and lecithin. In comparison with the control, organogels (4.0% w/w) with tocopherol or EPA/DHA required lower shear stress to flow whereas lecithin required higher shear stress to flow. Texture analysis showed that organogels with nutraceuticals presented higher hardness, this behavior was attributed to the formation of a larger and softer crystal networks. In conclusion, soybean oil-based organogels formulated with lecithin, tocopherol, or EPA/DHA yielded stable organogels with promising properties as nutraceutical carriers.

Comparative In Vitro Studies on the Effect of Bleaching Agents on Dental Structures in Healthy and Predialysis Patients

(1) Background: What is the effect of 16% and 40% concentration bleaching agents on dental structures in healthy patients compared to predialysis patients? (2) Methods: Forty teeth were included in the study (20 from healthy patients and 20 from predialysis patients). Each group was randomly divided into another two subgroups (n-10), depending on the bleaching agent concentration (16% and 40% gels). Color parameters were registered before and after the whitening process using a spectrophotometer. To determine enamel ultramicroscopic modifications, SEM and AFM analysis were performed before and after bleaching. (3) Results: An increasing trend was identified in the average values of ∆E and ∆L within the groups of predialysis teeth between teeth whitened with 40% concentration gel and those whitened with 16% concentration gel, while for the enamel samples from healthy patients the trend was reversed. The average values for roughness in the case of the two bleaching agents in healthy and predialysis teeth presented statistically significant differences (p < 0.05). (4) Conclusions: The effects of bleaching agents are less significant on teeth from predialysis compared to healthy patients. A direct link exists in terms of the clinical effect between the concentration of the whitening gel and color modifications.

Composite surface roughness and color change following airflow usage

Background Esthetic dental restorations have gained increasing popularity. The surface of restorations should be smooth enough to achieve maximum esthetics and prevent the adhesion of microorganisms and food particles. This study aimed to assess the surface roughness and color change of composite specimens following airflow usage. Methods In this in vitro, experimental study, 30 Tokuyama composite discs were fabricated and randomly divided into three groups (n = 10) for the use of airflow with calcium carbonate/bicarbonate powder and conventional polishing with FlexiDisc. The surface roughness of the specimens was measured by profilometry while the color change was assessed by measuring the L*, a* and b* color parameters using spectrophotometry before polishing (T1). The composite specimens were then polished for stain removal, and their surface roughness as well as color parameters were remeasured after polishing (T2). Paired t-test and Tukey’s test were applied for within-group and between-group comparisons. Results Significant differences were noted in roughness average (Ra) between airflow with calcium carbonate (0.251 ± 0.014 μm) and airflow with sodium bicarbonate (0.421 ± 0.208 μm), and between airflow with sodium bicarbonate and FlexiDisc (0.207 ± 0.076 μm) groups after polishing (P < 0.05). Regarding the correlation of change in surface roughness and color parameters at T1 and T2, an inverse correlation was noted between the change in surface roughness and all color parameters except for L*. In other words, reduction in surface roughness decreased the a* and b* color parameters. Conclusions Within the limitations of this study, the results showed that the airflow device used in this study had no significant difference with conventional polishing in terms of reduction in surface roughness and staining. Considering the cost and maintenance of the airflow device, it is not suggested as a suitable alternative to the conventional polishing procedures. Trial Registration Number: This study does not involve human subjects.