Study on the Relationship between Emulsion Properties and Interfacial Rheology of Sugar Beet Pectin Modified by Different Enzymes

The contribution of rheological properties and viscoelasticity of the interfacial adsorbed layer to the emulsification mechanism of enzymatic modified sugar beet pectin (SBP) was studied. The component content of each enzymatic modified pectin was lower than that of untreated SBP. Protein and ferulic acid decreased from 5.52% and 1.08% to 0.54% and 0.13%, respectively, resulting in a decrease in thermal stability, apparent viscosity, and molecular weight (Mw). The dynamic interfacial rheological properties showed that the interfacial pressure and modulus (E) decreased significantly with the decrease of functional groups (especially proteins), which also led to the bimodal distribution of particle size. These results indicated that the superior emulsification property of SBP is mainly determined by proteins, followed by ferulic acid, and the existence of other functional groups also promotes the emulsification property of SBP.

The Effect of (−)-Epigallocatechin-3-Gallate Non-Covalent Interaction with the Glycosylated Protein on the Emulsion Property

The effect of (−)-epigallocatechin-3-gallate (EGCG) on protein structure and emulsion properties of glycosylated black bean protein isolate (BBPI-G) were studied and compared to native black bean protein isolate (BBPI). The binding affinity of BBPI and BBPI-G with EGCG belonged to non-covalent interaction, which was determined by fluorescence quenching. EGCG attachment caused more disordered protein conformation, leading to a higher emulsification property. Among the different EGCG concentrations (0.10, 0.25, 0.50 mg/mL), the result revealed that the highest level of the emulsification property was obtained with 0.25 mg/mL EGCG. Therefore, the BBPI-EGCG and BBPI-G-EGCG prepared by 0.25 mg/mL EGCG were selected to fabricate oil-in-water (O/W) emulsions. After the addition of EGCG, the mean particle size of emulsions decreased with the increasing absolute value of zeta-potential, and more compact interfacial film was formed due to the higher percentage of interfacial protein adsorption (AP%). Meanwhile, EGCG also significantly reduced the lipid oxidation of emulsions.

Changes on the Structural and Physicochemical Properties of Conjugates Prepared by the Maillard Reaction of Black Bean Protein Isolates and Glucose with Ultrasound Pretreatment

The conjugates of black bean protein isolate (BBPI) and glucose (G) were prepared via the wet heating Maillard reaction with ultrasound pretreatment. The physicochemical properties of UBBPI-G conjugates prepared by ultrasound pretreatment Maillard reaction had been compared with classical Maillard reaction (BBPI-G). The reaction rate between BBPI and glucose was speeded up by ultrasound pretreatment. A degree of glycation (DG) of 20.49 was achieved by 2 h treatment for UBBPI-G, whereas 5 h was required using the classical heating. SDS-PAGE patterns revealed that the BBPI-G conjugates with higher molecular weight were formed after glycosylation. The results of secondary structure analysis suggested that the α-helix and β-sheet content of UBBPI-G were lower than that of BBPI-G. In addition, UBBPI-G conjugates had exhibited bathochromic shift compared with BBPI by fluorescence spectroscopy analysis. Finally, UBBPI-G achieved higher level of surface hydrophobicity, solubility, emulsification property and antioxidant activity than BBPI and BBPI-G (classical Maillard reaction).

Microemulgel of Voriconazole: an Unfathomable Protection to Counter Fungal Contagiousness

Background: Fluconazole and ketoconazole both have poor minimum inhibitory concentration than voriconazole. Voriconazole had serious side effects in oral and intravenous doses. It has poor water solubility. The objective of the study was to prepare and optimize microemulgel of voriconazole for topical delivery. Aim: Formulation, development, and evaluation of voriconazole microemulgel for topical delivery. Methods: Oil and emulsifi ers selected were on the basis of equilibrium solubility study and emulsification property respectively. The pseudo-ternary plot and constrained simplex lattice design were applied for preparation of microemulsions. Microemulsions were subjected to micelle size, zeta potential, polydispersity index, and in vitro study. They were optimized by Design-Expert®9.0.3.1 software. Formulation, development, evaluation and optimization of microemulgel were carried out. Microbial assay of an optimized batch of microemulgel was performed. Results: Solubility of voriconazole in Parker Neem®oil was 7.51±0.14 mg/g. Acrysol™K-150: PEG-400 in 4:1 ratio had the highest area for microemulsion. 59.2% Acrysol™K-150, 14.8% PEG-400, 11% Parker Neem®oil, 15% rose water, and 1% voriconazole as an optimized batch of microemulsion was selected for preparation of microemulgel. Carbomer 934P found a good gelling agent in 0-2% w/w concentration. An optimized batch of microemulgel had 0.974 desirability value. An optimized batch of microemulgel and Nizral®cream had 37.32±0.63% and 26.45±0.63% zones of inhibition. Conclusion: Topical antifungal treatment was successfully achieved with voriconazole microemulgel.

Synthesis of a novel class of mixed-type surfmers and their properties in water

Three new mixed-type surfmers were synthesized using poly(propylene oxide)/poly(ethylene oxide)/poly(propylene oxide) (PPO-PEO-PPO) having terminal tertiary amine group as the basic material: (1) PPO-PEO-PPO with a carboxyl group on one end (MTA); (2) PPO-PEO-PPO with a quaternary ammonium group on one end (JTA); (3) PPO-PEO-PPO with a quaternary ammonium group on one end and a carboxyl group on the other end (MJTA). These products were confirmed by 1H-NMR and FT-IR. Similar to PPO-PEO-PPO, the three surfmers have a cloud point (Tcp). Both MJTA and MTA have lower Tcp than JTA. However, the cloud points of both MJTA-Na+ and MTA-Na+ are much higher than JTA. Their different Tcp may be caused by their strength of dissociation in water. In addition, at a high temperature (T>Tcp of MJTA), MJTA-Na+ can be considered a pH-sensitive surfactant. At neutral and alkaline conditions, it can be used as an emulsifier. However, at acidic conditions, it loses its emulsification property. MTA-Na+ has the same property.

Formulation and Characterization of Solid Self- Microemulsifying Cefuroxime Axetil Products

The Cefuroxime axetil has been used in treatment of wide range of infections but exhibits poor and variable bioavailability thus it is difficult to establish optimal oral dosage schedule. The purpose of this work was to prepare stable solid self-microemusifying drug delivery system (S-SMEDDS) of cefuroxime to improve the solubility and dissolution. The saturation solubility of drug in oils, solvents, surfactants and co-surfactants were determined and ternary phase diagram was drawn. Based on the results SMEDDS were prepared and characterized for self-emulsification properties and in-vitro dissolution. One of the best SMEDDS formulations was converted to S-SMEDDS by adsorption technique using maltodextrin as adsorbent. SEM of the S-SMEDDS revealed that particles were well separated and were free flowing, characterization by DSC, XRD revealed no interaction between drug and excipients. In-vitro dissolution was rapid and complete and no marked changes in physical and emulsification property were observed on stability.