scholarly journals Physicochemical properties and bioactive compounds content in encapsulated freeze-dried powders obtained from blueberry, elderberry, blackcurrant and maqui berry

2019 ◽  
Vol 9 (3) ◽  
pp. 431-447 ◽  
Author(s):  
Carolina Busso Casati ◽  
Rosa Baeza ◽  
Virginia Sánchez
Keyword(s):  
Physicochemical Properties ◽  
Bioactive Compounds ◽  
Freeze Dried ◽  
Maqui Berry

Recent Nano-based Therapeutic Intervention of Bioactive Sesquiterpenes: Prospects in Cancer Therapeutics

2020 ◽  
Vol 26 (11) ◽  
pp. 1138-1144 ◽  
Author(s):  
Mohammad A. Ansari ◽  
Khan F. Badrealam ◽  
Asrar Alam ◽  
Saba Tufail ◽  
Gulshan Khalique ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Essential Oils ◽  
Plant Species ◽  
Bioactive Compounds ◽  
Therapeutic Intervention ◽  
Cancer Therapeutics ◽  
Therapeutic Interventions ◽  
Pharmacological Intervention ◽  
Clinical Applicability ◽  
Near Future

: In the recent scenario, nanotechnology-based therapeutics intervention has gained tremendous impetus all across the globe. Nano-based pharmacological intervention of various bioactive compounds has been explored on an increasing scale. Sesquiterpenes are major constituents of essential oils (EOs) present in various plant species which possess intriguing therapeutic potentials. However, owing to their poor physicochemical properties; they have pharmacological limitations. Recent advances in nano-based therapeutic interventions offer various avenues to improve their therapeutic applicability. Reckoning with these, the present review collates various nano-based therapeutic intervention of sesquiterpenes with prospective potential against various debilitating diseases especially cancer. In our viewpoint, considering the burgeoning advancement in the field of nanomedicine; in the near future, the clinical applicability of these nano-formulated sesquiterpenes can be foreseen with great enthusiasm.

scholarly journals Combinations of Freeze-Dried Amorphous Vardenafil Hydrochloride with Saccharides as A Way to Enhance Dissolution Rate and Permeability

2021 ◽  
Vol 14 (5) ◽  
pp. 453
Author(s):  
Gabriela Wiergowska ◽  
Dominika Ludowicz ◽  
Kamil Wdowiak ◽  
Andrzej Miklaszewski ◽  
Kornelia Lewandowska ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Density Functional ◽  
Hydroxypropyl Methylcellulose ◽  
Fold Increase ◽  
Crystalline Form ◽  
Amorphous Form ◽  
Freeze Dried ◽  
Apparent Solubility ◽  
Gastrointestinal Epithelium ◽  
The Impact

To improve physicochemical properties of vardenafil hydrochloride (VAR), its amorphous form and combinations with excipients—hydroxypropyl methylcellulose (HPMC) and β-cyclodextrin (β-CD)—were prepared. The impact of the modification on physicochemical properties was estimated by comparing amorphous mixtures of VAR to their crystalline form. The amorphous form of VAR was obtained as a result of the freeze-drying process. Confirmation of the identity of the amorphous dispersion of VAR was obtained through the use of comprehensive analysis techniques—X-ray powder diffraction (PXRD) and differential scanning calorimetry (DSC), supported by FT-IR (Fourier-transform infrared spectroscopy) coupled with density functional theory (DFT) calculations. The amorphous mixtures of VAR increased its apparent solubility compared to the crystalline form. Moreover, a nearly 1.3-fold increase of amorphous VAR permeability through membranes simulating gastrointestinal epithelium as a consequence of the changes of apparent solubility (Papp crystalline VAR = 6.83 × 10−6 cm/s vs. Papp amorphous VAR = 8.75 × 10−6 cm/s) was observed, especially for its combinations with β-CD in the ratio of 1:5—more than 1.5-fold increase (Papp amorphous VAR = 8.75 × 10−6 cm/s vs. Papp amorphous VAR:β-CD 1:5 = 13.43 × 10−6 cm/s). The stability of the amorphous VAR was confirmed for 7 months. The HPMC and β-CD are effective modifiers of its apparent solubility and permeation through membranes simulating gastrointestinal epithelium, suggesting a possibility of a stronger pharmacological effect.

scholarly journals Ultrasonication of Thawed Huyou Juice: Effects on Cloud Stability, Physicochemical Properties and Bioactive Compounds

Foods ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1695
Author(s):  
Xinyue Zhou ◽  
Wenjun Wang ◽  
Xiaobin Ma ◽  
Enbo Xu ◽  
Donghong Liu
Keyword(s):  
Physicochemical Properties ◽  
Bioactive Compounds ◽  
Ultrasonic Treatment ◽  
Frozen Storage ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Ultrasonic Power ◽  
Minimal Impact ◽  
Sedimentation Behavior ◽  
Thawing Process

In order to remove the flocculent precipitation in Huyou juice after frozen storage and thawing process, the thawed juice was ultrasonically treated with different power (45–360 W) and time (10–60 min) in ice bath (~0 °C), and its sedimentation behavior during storage was observed. After optimization, the cloud stability of juice could be improved by ultrasonic treatment with ultrasonic power of 360 W or more for at least 30 min, which could be stable during 7 days of storage at 4 °C. Under this optimal condition (360 W, 30 min), the effects of ultrasound on the physicochemical properties and bioactive compounds of thawed Huyou juice during storage were investigated. The results showed that with smaller particle size and lower polymer dispersity index, ultrasonic treatment did not significantly change the color, soluble solids, titratable acidity, and bioactive compounds including flavonoids and other phenolics. In addition, all properties of samples were at the same level during storage. Thus, ultrasound was applicable since it can improve the cloud stability of Huyou juice with minimal impact on its physicochemical properties and nutritional quality compared to the untreated one.

scholarly journals Effects of Anticaking Agents on the Physicochemical Properties of Freeze-dried Kiwifruit Powders

2014 ◽  
Vol 20 (1) ◽  
pp. 178-188
Author(s):  
오현정 ◽  
임상빈 ◽  
Young-Ju Oh ◽  
임자훈 ◽  
Ju-Yeon Lee
Keyword(s):  
Physicochemical Properties ◽  
Freeze Dried

scholarly journals Bioactive Compounds, Vitamins and Minerals Composition of Freeze-dried Grewia asiatica L. (Phalsa) Pulp and Seed Powder

2019 ◽  
Vol 38 (03) ◽  
Author(s):  
Kiran Bala ◽  
Aradhita Barmanray
Keyword(s):  
Heavy Metals ◽  
Ascorbic Acid ◽  
Vitamin A ◽  
Bioactive Compounds ◽  
Functional Foods ◽  
Total Phenols ◽  
Total Anthocyanin ◽  
Freeze Dried ◽  
Total Anthocyanins ◽  
Β Carotene

Present study was directed to analyze and compare the bioactive compounds (total phenols, total anthocyanins), vitamins (ascorbic acid, β-carotene, vitamin A), minerals including Ca, Mg, Na, P, K, Fe, Cu, Zn, Co, Mn and heavy metals (Cd, Hg, Pb) of freeze-dried (lyophilized) phalsa pulp and seed powder. In lyophilized pulp powder (LPP) higher amount of total phenols (78.11 mg/100g), total anthocyanin (82.94 mg/100g), ascorbic acid (5.21 mg/100g), β-carotene (0.54 µg/100g), vitamin A (0.89 I.U.) were observed than lyophilized seed powder (LSP). Na, K, Mg and Co (0.41, 0.39, 1.08, 0.46 mg/100g, respectively) were higher in LPP as compared to LSP (0.29, 0.11, 0.76 and 0.40 mg/100g, respectively) whereas, Ca, P and Cu were detected more in LSP. This study opens the prospect of using dry phalsa powder in the preparation of various nutraceutical and functional foods for their therapeutic as well as prophylactic purposes.

scholarly journals Effects of Anticaking Agents on the Physicochemical Properties of Freeze-dried Kiwifruit Powders

2014 ◽  
Vol 20 (1) ◽  
pp. 178-188
Author(s):  
오현정 ◽  
임상빈 ◽  
Young-Ju Oh ◽  
임자훈 ◽  
Ju-Yeon Lee
Keyword(s):  
Physicochemical Properties ◽  
Freeze Dried

scholarly journals An Investigation of Moroccan Vinegars: Their Physicochemical Properties and Antioxidant and Antibacterial Activities

2021 ◽  
Vol 2021 ◽  
pp. 1-8
Author(s):  
Driss Ousaaid ◽  
Hamada Imtara ◽  
Hassan Laaroussi ◽  
Badiaa Lyoussi ◽  
Ilham Elarabi
Keyword(s):  
Physicochemical Properties ◽  
Bioactive Compounds ◽  
Antibacterial Activities ◽  
Storage Conditions ◽  
Production Methods ◽  
Maximum Value ◽  
Processing And Storage ◽  
And Storage ◽  
Excellent Source

Vinegar is a natural product rich in bioactive compounds such as phenols, flavonoids, and organic acids. Several factors affect the quality of vinegars such as apple origin, environmental conditions, production methods, processing, and storage conditions. We investigated the quality of apple vinegars as well as their physicochemical properties and the antioxidant and antibacterial activities of vinegars collected from different areas in Morocco. For physicochemical properties, the outcomes showed the following values: pH (3.18–3.83), electrical conductivity (2.11–2.90), acidity (0.24–5.6), Brix (3.25–6), and density (1.0123–1.0233). The polyphenols content of samples was 68.91 mg AG/100 mL in sample S6 as the minimum value and 147.54 mg AG/100 mL in sample S2 as the maximum value. The best ability to scavenge the DPPH radical was observed in sample S3 (IC50 = 0.45 ± 0.013 µL/mL). Sample S2 showed moderate antibacterial effect against microorganisms tested with MICs ranging from 0.78 µL/mL to 1.125 µL/mL and with a diameter of inhibition ranging from 15.65 mm to 27.65 mm. In addition, a strong correlation was observed between the antibacterial activity of vinegars and physicochemical parameters (pH and total acidity). These outcomes have shown that our vinegar samples are an excellent source of bioactive compounds with potent antioxidant and antibacterial potentials.

Effect of Drying on the Bioactive Compounds and Antioxidant Activity of Rubus lambertianus

2018 ◽  
Vol 14 (2) ◽  
Author(s):  
Jun Yu ◽  
Zijian Shangguan ◽  
Xingju Yang ◽  
Dan Sun ◽  
Baoqing Zhu ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Freeze Drying ◽  
Antioxidant Activities ◽  
Drying Methods ◽  
Protective Effects ◽  
Red Raspberry ◽  
Hot Air Drying ◽  
Hot Air ◽  
Freeze Dried ◽  
Total Anthocyanins

AbstractDifferent drying methods, including hot air drying (HAD), freeze drying (FD), spray drying and vacuum drying (VD), were investigated to determine their influence on the chromatic coordinates, phenolics, anthocyanins and antioxidant activities of dried red raspberry (Rubus lambertianus). Pelargonidin-3-O-glucoside and catechin were found to be the main anthocyanin and non-anthocyanin phenolics, respectively, in fresh red raspberry. The most effective method for controlling browning was FD. The highest protective effects against bioactive compounds were observed in freeze-dried powders, when measuring the total anthocyanins, the scavenging of DPPH (1,1-diphenyl-2-picrylhydrazyl) and hydroxyl radicals and the inhibition effects on lard oxidation. HAD was effective for the preservation of total phenolics, while VD was useful for protecting catechin and procyanidin B1.

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