DEVELOPMENT AND EVALUATION OF LYOPHILIZED POWDER TO PREPARE SOLUTION FOR INJECTIONS BASED ON DOXYCYCLINE

The range of doxycycline drugs on the pharmaceutical market of the Ukraine is very limited and is represented by solid forms (capsules and tablets) while a rapid effect and maximum bioavailability of the drug can be provided by parenteral administration. The object of the study is the drug doxycycline hyclate in the form of lyophilisate to prepare solution for injections. During the development of the drug it was taken into account that aqueous doxycycline solution is pH dependent and tends to shift the solution pH during long-term storage. Therefore, excipients such as stabilizer and antioxidant providing buffering properties and stability of the solution were introduced into the composition. According to the research results an optimal composition of lyophilized powder was selected, the production technology with the stage of solution treatment with activated carbon was developed which allowed to obtain lyophilized powder with a well-formed porous mass without splits, cracks and fissures, resistant to shaking, and the prepared solution for parenteral administration is stable by the «Degree of coloration» quality indicator during accelerated storage regimen. It was found that doxycycline hyclate in the form of a lyophilisate shows a wide range of antibacterial activity. Comparative studies in vitro for two drugs, in the form of lyophilisate with doxycycline hyclate for injections and hard gelatin capsules with 100 mg of doxycycline hyclate, confirm equivalence of their bacteriostatic action against bacteria causing infectious diseases in humans.

Microencapsulation of Phenolic Extracts from Cocoa Shells to Enrich Chocolate Bars

Cocoa bean shells were subjected to green extraction technologies, based on the absence of toxic organic solvents, to recover polyphenols; the extract was then encapsulated using a spray dryer and maltodextrin as coating agent. The best conditions observed in the spray drying tests (core-to-coating ratio 1:5; inlet temperature 150 °C; flow rate 6 ml min−1) were applied to produce the microcapsules used to enrich the same cocoa mass as the shells and processed for the preparation of the chocolate bars. Sensory analysis showed no significant differences between enriched chocolate bar and the unenriched reference one, except for the appearance. Both samples were then subjected to accelerated storage tests, at the end of which the polyphenols in the control chocolate bar (0.85 g 100 g−1) were reduced by about 50% (0.42 g 100 g−1), while in the enriched chocolate (1.17 g 100 g−1) by only 22% (0.97 g 100 g−1). The proposed process significantly enriched the chocolate bars with phenolic antioxidants recovered from cocoa waste without increasing the sensations of bitterness and astringency.

Application of the sensory evaluation method when using the accelerated storage technique

Основной задачей для обеспечения качества функциональных продуктов длительного хранения является наличие методов оценки срока годности, применение которых позволит оценить не только качество продукта, но и его функциональные свойства на протяжении всего срока годности продукта. В настоящее время установлена возможность разработки методики ускоренного хранения для функциональных продуктов на молочной основе длительного хранения с применением метода ASLT и математического моделирования, исходя из имеющихся наработанных статистических данных по показателям окислительной порчи, содержанию свободных аминокислот и параметрам оценки продуктов гидролиза белка. В данной работе приведена оценка роли органолептического анализа при подтверждении срока годности продукции, рассмотрены основные процессы, влияющие на изменение органолептических характеристик при хранении. По результатам выполненной работы даны рекомендации по использованию метода органолептической оценки применительно к функциональным продуктам на молочной основе при использовании методики ускоренного хранения. The main task for ensuring the quality of functional shelf-stable products is the availability of methods for assessing the shelf life, the use of which will allow not only assessing the quality of the product, but also its functional properties throughout the entire shelf life of the product. Currently, the possibility of developing a method of accelerated storage for functional milk-based products for long-term storage using the ASLT method and mathematical modeling has been established, based on the available accumulated statistical data on indicators of oxidative spoilage, the content of free amino acids and parameters for evaluating protein hydrolysis products. This work evaluates the role of organoleptic analysis in confirming the shelf life of products, considers the main processes that affect the change in organoleptic characteristics during storage. Based on the results of the work performed, recommendations were given on the use of the method of organoleptic assessment in relation to functional milk-based products when using the accelerated storage method.

Application of the accelerated storage method for functional dry milk mixtures

В работе приведены результаты исследований сухой молочной смеси функционального назначения, подвергнутой хранению в течение 6 мес при аггравированных температурных режимах (20±2) °С, (35±2) °С, (55±2) °С и при постоянной относительной влажности воздуха 85 %. В результате было отмечено, что применение температуры хранения 55±2 °С позволяет подтвердить заявленный срок годности продукта с учетом коэффициента резерва, так как именно при данной температуре хранения отмечено изменение показателей окислительной порчи, гидролиза белка и органолептических показателей, которые оценивались по дескрипторно-профильному методу согласно ГОСТ ISO 16779-2017. The paper presents the results of studies of a dry milk mixture for functional purposes, stored for 6 months at aggravated temperature conditions (20±2) °C, (35±2) °C, (55±2) °C and at a constant relative air humidity of 85 %. As a result, it was noted that the use of a storage temperature 55±2 °C allows confirming the declared shelf life of the product, taking into account the reserve coefficient, since it is at this storage temperature that a change in indicators of oxidative deterioration, protein hydrolysis and organoleptic indicators, which were assessed by descriptor profile method according to GOST ISO 16779-2017.

Improvement for Oxidative Stability and Sensory Properties of Sunflower Oil Flavored by Huai Chrysanthemum × morifolium Ramat. Essential Oil during Accelerated Storage

Flavored oils, as one of the most important condiments in cuisine, are widely used in vegetable oils all over the world. The oxidative stability and sensory qualities of sunflower oil, flavored by essential oil obtained from Chrysanthemum × morifolium Ramat. (HCEO) extraction, were studied. After the accelerated storage at 65 °C for 30 days, HCEO (1600 mg/kg) was able to markedly inhibit the increase in some important indicators of lipid alteration, among which acidity, peroxide, ρ-anisidine and total oxidation values, together with other parameters (thiobarbituric acid reactive substances, conjugated dienes and trienes). Finally, it was observed that the sunflower oil flavored by HCEO (1600 mg/kg) restrain the modifications of fatty acid compositions and showed improved sensory properties in respect to non-added oil. Consequently, HCEO can be considered a valid additive for flavored vegetable oils with antioxidant effects.