Displaying publications 41 - 60 of 240 in total

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  1. Characterisation, in-vitro and in-vivo evaluation of valproic acid-loaded nanoemulsion for improved brain bioavailability
    Tan SF, Kirby BP, Stanslas J, Basri HB
    J Pharm Pharmacol, 2017 Nov;69(11):1447-1457.
    PMID: 28809443 DOI: 10.1111/jphp.12800
    OBJECTIVE: This study was aimed to investigate the potential of formulated valproic acid-encapsulated nanoemulsion (VANE) to improve the brain bioavailability of valproic acid (VPA).

    METHODS: Valproic acid-encapsulated nanoemulsions were formulated and physically characterised (osmolarity, viscosity, drug content, drug encapsulation efficiency). Further investigations were also conducted to estimate the drug release, cytotoxic profile, in-vitro blood-brain barrier (BBB) permeability, pharmacokinetic parameter and the concentration of VPA and VANE in blood and brain.

    KEY FINDINGS: Physical characterisation confirmed that VANE was suitable for parenteral administration. Formulating VPA into nanoemulsion significantly reduced the cytotoxicity of VPA. In-vitro drug permeation suggested that VANEs crossed the BBB as freely as VPA. Pharmacokinetic parameters of VANE-treated rats in plasma and brain showed F3 VANE had a remarkable improvement in AUC, prolongation of half-life and reduction in clearance compared to VPA. Given the same extent of in-vitro BBB permeation of VPA and VANE, the higher bioavailability of VANE in brain was believed to have due to higher concentration of VANE in blood. The brain bioavailability of VPA was improved by prolonging the half-life of VPA by encapsulating it within the nanoemulsion-T80.

    CONCLUSIONS: Nanoemulsion containing VPA has alleviated the cytotoxic effect of VPA and improved the plasma and brain bioavailability for parenteral delivery of VPA.

    Matched MeSH terms: Viscosity
  2. A highly sensitive fluorescent viscosity sensor
    Yusop RM, Unciti-Broceta A, Bradley M
    Bioorg Med Chem Lett, 2012 Sep 15;22(18):5780-3.
    PMID: 22901897 DOI: 10.1016/j.bmcl.2012.07.101
    Variation at the 3' position of fluorescein via Suzuki-Miyaura cross-coupling with aryl and heteroaryl moieties gave a family of anthofluoresceins whose spectroscopic properties were studied. The 1-methylindole derivative gave the highest quantum yield and was observed to behave as a molecular rotor, displaying marked variations in fluorescent intensities with viscosity and offering possible application in cellular sensing and fluorescent polarisation assays.
    Matched MeSH terms: Viscosity
  3. Production of oil palm (Elaeis guineensis) fronds lignin-derived non-toxic aldehyde for eco-friendly wood adhesive
    Hazwan Hussin M, Samad NA, Latif NHA, Rozuli NA, Yusoff SB, Gambier F, et al.
    Int J Biol Macromol, 2018 Jul 01;113:1266-1272.
    PMID: 29548919 DOI: 10.1016/j.ijbiomac.2018.03.048
    Lignocellulosic materials can significantly contribute to the development of eco-friendly wood adhesives. In this work, glyoxal-phenolic resins for plywood were prepared using organosolv lignin, which was isolated from black liquor recovered from organosolv pulping of oil palm fronds (OPF) and considered to be an alternative to phenol. Glyoxal, which is a dialdehyde obtained from several natural resources, was used as substitute for formaldehyde. The structure of organosolv lignin and the resins were characterized by FTIR and NMR, and for thermal stability by TGA and DSC. The resins were further studied for their viscosity, pH, solids content and gel times. The resins performance as wood adhesive was further established from mechanical test in terms of tensile strength and modulus of elasticity (MOE) to obtain the optimum ratios of organosolv lignin, which replaces phenol in organosolv lignin phenol glyoxal (OLPG) resins. The adhesive composition having 50% (w/w) of phenol substituted by organosolv lignin, termed as 50% OLPG showed highest adhesive strength compared to phenol formaldehyde (PF) commercial adhesive.
    Matched MeSH terms: Viscosity
  4. Fulltext Experimental Investigation and Performance Evaluation of Modified Viscoelastic Surfactant (VES) as a New Thickening Fracturing Fluid
    Chieng ZH, Mohyaldinn ME, Hassan AM, Bruining H
    Polymers (Basel), 2020 Jun 30;12(7).
    PMID: 32629958 DOI: 10.3390/polym12071470
    In hydraulic fracturing, fracturing fluids are used to create fractures in a hydrocarbon reservoir throughout transported proppant into the fractures. The application of many fields proves that conventional fracturing fluid has the disadvantages of residue(s), which causes serious clogging of the reservoir's formations and, thus, leads to reduce the permeability in these hydrocarbon reservoirs. The development of clean (and cost-effective) fracturing fluid is a main driver of the hydraulic fracturing process. Presently, viscoelastic surfactant (VES)-fluid is one of the most widely used fracturing fluids in the hydraulic fracturing development of unconventional reservoirs, due to its non-residue(s) characteristics. However, conventional single-chain VES-fluid has a low temperature and shear resistance. In this study, two modified VES-fluid are developed as new thickening fracturing fluids, which consist of more single-chain coupled by hydrotropes (i.e., ionic organic salts) through non-covalent interaction. This new development is achieved by the formulation of mixing long chain cationic surfactant cetyltrimethylammonium bromide (CTAB) with organic acids, which are citric acid (CA) and maleic acid (MA) at a molar ratio of (3:1) and (2:1), respectively. As an innovative approach CTAB and CA are combined to obtain a solution (i.e., CTAB-based VES-fluid) with optimal properties for fracturing and this behaviour of the CTAB-based VES-fluid is experimentally corroborated. A rheometer was used to evaluate the visco-elasticity and shear rate & temperature resistance, while sand-carrying suspension capability was investigated by measuring the settling velocity of the transported proppant in the fluid. Moreover, the gel breaking capability was investigated by determining the viscosity of broken VES-fluid after mixing with ethanol, and the degree of core damage (i.e., permeability performance) caused by VES-fluid was evaluated while using core-flooding test. The experimental results show that, at pH-value ( 6.17 ), 30 (mM) VES-fluid (i.e., CTAB-CA) possesses the highest visco-elasticity as the apparent viscosity at zero shear-rate reached nearly to 10 6 (mPa·s). Moreover, the apparent viscosity of the 30 (mM) CTAB-CA VES-fluid remains 60 (mPa·s) at (90 ∘ C) and 170 (s - 1 ) after shearing for 2-h, indicating that CTAB-CA fluid has excellent temperature and shear resistance. Furthermore, excellent sand suspension and gel breaking ability of 30 (mM) CTAB-CA VES-fluid at 90 ( ∘ C) was shown; as the sand suspension velocity is 1.67 (mm/s) and complete gel breaking was achieved within 2 h after mixing with the ethanol at the ratio of 10:1. The core flooding experiments indicate that the core damage rate caused by the CTAB-CA VES-fluid is ( 7.99 % ), which indicate that it does not cause much damage. Based on the experimental results, it is expected that CTAB-CA VES-fluid under high-temperature will make the proposed new VES-fluid an attractive thickening fracturing fluid.
    Matched MeSH terms: Viscosity
  5. Reassessing the out-of-phase phenomenon in shake flasks by evaluating the angle-dependent liquid distribution relative to the direction of the centrifugal acceleration
    Azizan A, Sieben M, Wandrey G, Büchs J
    Biotechnol Bioeng, 2019 11;116(11):2983-2995.
    PMID: 31350917 DOI: 10.1002/bit.27132
    Shake flasks are still the most relevant experimental tool in the development of viscous fermentation processes. The phase number, which defines the onset of the unfavorable out-of-phase (OP) phenomenon in shake flasks, was previously defined via specific power input measurements. In the OP state, the bulk liquid no longer follows the orbital movement of the imposed centrifugal force, which is for example, detrimental to oxygen transfer. In this study, an optical fluorescence technique was used to measure the three-dimensional liquid distribution in shake flasks. Four new optically derived evaluation criteria for the phase transition between the in-phase and OP condition were established: (a) thickness of the liquid film left on the glass wall by the rotating bulk liquid, (b) relative slope of the leading edge of bulk liquid (LB) lines, (c) trend of the angular position of LB, and (d) very high angular position of the leading edge. In contrast to the previously applied power input measurements, the new optical evaluation criteria describe the phase transition in greater detailed. Instead of Ph = 1.26, a less conservative value of Ph = 0.91 is now suggested for the phase transfer, which implies a broader operating window for shake flask cultivations with higher viscosities.
    Matched MeSH terms: Viscosity*
  6. Alginate-based emulsion template containing high oil loading stabilized by nonionic surfactants
    Ong WD, Tey BT, Quek SY, Tang SY, Chan ES
    J Food Sci, 2015 Jan;80(1):E93-E100.
    PMID: 25529579 DOI: 10.1111/1750-3841.12729
    Oil-in-water (O/W) emulsion-gel systems containing high oil payloads are of increasing interest for food applications because of the reduction in encapsulation cost, consumption frequency or volume of food products. This study shows a facile approach to prepare stable alginate-based O/W emulsions at high oil loading using a mixture of nonionic surfactants (Tween 80 and Span 20) as a template to form gelled-emulsions. The synergistic effects of alginate and surfactants on the O/W emulsion properties were evaluated in terms of oil droplet size and emulsion stability. At 2% (w/v) of alginate and 1% (w/v) of surfactants, the size distribution of oil droplets was narrow and monomodal, even at an oil loading of 70% (v/v). The emulsions formed were stable against phase separation. The oil droplet size could be further reduced to below 1 μm using a high-shear homogenizer. The emulsions formed could be easily molded and gelled into solids of different shapes via ionic gelation. The findings of this study create possible avenues for applications in food industries.
    Matched MeSH terms: Viscosity
  7. The properties of jelly candy made of acid-thinned starch supplemented with konjac glucomannan or psyllium husk powder
    Habilla, C., Sim, S.Y., Nor Aziah, Cheng, L.H.
    International Food Research Journal, 2011;18(1):213-220.
    MyJurnal
    In this study, acid-thinned starch was blended with konjac glucomannan or psyllium husk powder at a concentration of 3% w/w (starch basis). The blends were characterized by pasting analysis and rheological
    properties evaluation. Jelly candy was made from the blends and textural characteristics were studied. Pasting analysis showed that both gums were found to significantly increase some of the pasting parameters, such as peak viscosity, trough, breakdown, final viscosity and setback values. From the frequency sweep, it was found that addition of konjac glucomanan or psyllium husk powder increased the storage modulus (G’) and loss modulus (G’’) values, with psyllium added sample showing more prominent effect than konjac added ones, when compared to the control samples. All samples were found to demonstrate thixotropic flow behaviour. Jelly candy texture profile analysis revealed that konjac glucomannan or psyllium husk powder addition, although decreasing chewability, but rendered the jelly candy less sticky.
    Matched MeSH terms: Viscosity
  8. Fulltext Rheological properties of native and modified corn starches in the presence of hydrocolloids
    Shaari, N.A., Sulaiman, R., Cheok, C.Y.
    International Food Research Journal, 2017;24(5):2082-2089.
    MyJurnal
    Starch and hydrocolloids were often used together in food industry to modify the rheological properties with the aim to enhance the starch tolerance to processing conditions. As such, the rheological properties of xanthan gum (XG), carrageenan, high (HMP) and low methoxyl pectin (LMP), with native corn starch (NCS) and modified corn starch (MCS) at different temperature were evaluated in this study. The flow behavior index (n) of corn starch-hydrocolloid mixtures were observed in the range from 0.160 to 0.604 where indicated the shear thinning behavior. The addition of hydrocolloids increased the apparent viscosity of the starch system. NCS mixtures showed consistency index (K) and apparent viscosities (na,100) decreased with increase in the temperature. The addition of XG and carrageenan increased the storage (G’) and loss (G”) moduli. Among the hydrocolloids, the XG addition to the NCS exhibited superior viscoelastic properties as evidenced by the highest G’ and lowest tan δ values. XG was observed capable to increase while pectin reduced the solid-like starch system. This result provides pragmatic data for food engineer in process design and food product development by minimizing the cost of trial and error.
    Matched MeSH terms: Viscosity
  9. Phospholipid-Protein Structured Membrane for Microencapsulation of DHA Oil and Evaluation of Its In Vitro Digestibility: Inspired by Milk Fat Globule Membrane
    Chen Y, Ge H, Zheng Y, Zhang H, Li Y, Su X, et al.
    J Agric Food Chem, 2020 Jun 03;68(22):6190-6201.
    PMID: 32379465 DOI: 10.1021/acs.jafc.0c01250
    The present study aims to design a milk fat globule membrane (MFGM)-inspired structured membrane (phospholipid- and protein-rich) for microencapsulation of docosahexaenoic acid (DHA) oil. DHA-enriched oil emulsions were prepared using different ratios of sunflower phospholipid (SPL), proteins [whey protein concentrate (WPC), soy protein isolate (SPI), and sodium caseinate (SC)], and maltodextrin and spray-dried to obtain DHA microcapsules. The prepared DHA oil emulsions have nanosized particles. SPLs were found to affect the secondary structure of WPC, which resulted in increased exposure of the protein hydrophobic site and emulsion stability. SPL also reduced the surface tension and viscosity of the DHA oil emulsions. In vitro digestion of the spray-dried DHA microcapsules showed that they were able to effectively resist gastric proteolysis and protect their bioactivity en route to the intestine. The DHA microcapsules have a high lipid digestibility in the small intestine with a high DHA hydrolysis efficiency (74.3%), which is higher than that of commercial DHA microcapsules.
    Matched MeSH terms: Viscosity
  10. Fulltext Material Characterization of a Magnetorheological Fluid Subjected to Long-Term Operation in Damper
    Utami D, Ubaidillah, Mazlan SA, Imaduddin F, Nordin NA, Bahiuddin I, et al.
    Materials (Basel), 2018 Nov 06;11(11).
    PMID: 30404193 DOI: 10.3390/ma11112195
    This paper investigates the field-dependent rheological properties of magnetorheological (MR) fluid used to fill in MR dampers after long-term cyclic operation. For testing purposes, a meandering MR valve was customized to create a double-ended MR damper in which MR fluid flowed inside the valve due to the magnetic flux density. The test was conducted for 170,000 cycles using a fatigue dynamic testing machine which has 20 mm of stroke length and 0.4 Hz of frequency. Firstly, the damping force was investigated as the number of operating cycles increased. Secondly, the change in viscosity of the MR fluid was identified as in-use thickening (IUT). Finally, the morphological observation of MR particles was undertaken before and after the long-term operation. From these tests, it was demonstrated that the damping force increased as the number of operating cycles increases, both when the damper is turn on (on-state) and off (off-state). It is also observed that the particle size and shape changed due to the long operation, showing irregular particles.
    Matched MeSH terms: Viscosity
  11. Fulltext Textural and rheological properties of stevia ice cream
    Pon, S.Y., Lee, W.J., Chong, G.H.
    International Food Research Journal, 2015;22(4):1544-1549.
    MyJurnal
    Ice cream contains high sugar content and therefore it is in contradiction with the concept of healthy diet. The objective of this study is to determine the suitability of using stevia as an alternative natural sweetener in making ice cream. In- house ice cream formulation (as the control) and three different concentrations of stevia ice cream formulations of (A, B and C) were used. Physical properties of the ice cream such as the overrun, total soluble solid, meltdown rate, rheology, and textural properties were evaluated. All ice cream samples exhibited a nonNewtonian flow with pseudoplastic behavior. Stevia ice cream has a lower melting rate and has a higher sustainability. The power law also showed that apparent viscosities of stevia ice cream were higher. Therefore, stevia can be used as a natural sugar substitute in ice cream production.
    Matched MeSH terms: Viscosity
  12. Fulltext Characterization of flaxseed oil emulsions
    Lee PE, Choo WS
    J Food Sci Technol, 2015 Jul;52(7):4378-86.
    PMID: 26139903 DOI: 10.1007/s13197-014-1495-3
    The emulsifying capacity of surfactants (polysorbate 20, polysorbate 80 and soy lecithin) and proteins (soy protein isolate and whey protein isolate) in flaxseed oil was measured based on 1 % (w/w) of emulsifier. Surfactants showed significantly higher emulsifying capacity compared to the proteins (soy protein isolate and whey protein isolate) in flaxseed oil. The emulsion stability of the flaxseed oil emulsions with whey protein isolate (10 % w/w) prepared using a mixer was ranked in the following order: 1,000 rpm (58 min) ≈ 1,000 rpm (29 min) ≈ 2,000 rpm (35 min) >2,000 rpm (17.5 min). The emulsion stability of the flaxseed oil emulsions with whey protein isolate (10 % w/w) prepared using a homogenizer (Ultra Turrax) was independent of the speed and mixing time. The mean particle size of the flaxseed oil emulsions prepared using the two mixing devices ranged from 23.99 ± 1.34 μm to 47.22 ± 1.99 μm where else the particle size distribution and microstructure of the flaxseed oil emulsions demonstrated using microscopic imaging were quite similar. The flaxseed oil emulsions had a similar apparent viscosity and exhibited shear thinning (pseudoplastic) behavior. The flaxseed oil emulsions had L* value above 70 and was in the red-yellow color region (positive a* and b* values).
    Matched MeSH terms: Viscosity
  13. Fulltext Effect of compositions in nanostructured lipid carriers (NLC) on skin hydration and occlusion
    Loo Ch, Basri M, Ismail R, Lau H, Tejo B, Kanthimathi M, et al.
    Int J Nanomedicine, 2013;8:13-22.
    PMID: 23293516 DOI: 10.2147/IJN.S35648
    To study the effects of varying lipid concentrations, lipid and oil ratio, and the addition of propylene glycol and lecithin on the long-term physical stability of nanostructured lipid nanocarriers (NLC), skin hydration, and transepidermal water loss.
    Matched MeSH terms: Viscosity
  14. Characterization, Functional Properties, and Resistant Starch of Freshwater Macrophytes
    Syed FNN, Zakaria MH, Bujang JS, Christianus A
    Int J Food Sci, 2021;2021:8825970.
    PMID: 33553420 DOI: 10.1155/2021/8825970
    Several aquatic macrophytes such as Colocasia esculenta, Eleocharis dulcis, Nelumbo nucifera, Sagittaria sagittifolia, Trapa bispinosa, and Typha angustifolia possessed carbohydrate mainly in their storage and reproductive parts. Starch morphology, total starch, and amylose content of these six freshwater plant species were determined. Their functional properties, i.e., starch crystallinity, thermal properties, and rheological behaviour were assessed. Large starch granules were in N. nucifera rhizome (>15 μm), medium-sized was N. nucifera seed (8-18 μm), while the rest of the starches were small starch granules (<8 μm). Shapes of the starch granules varied from oval and irregular with centric hilum to elongated granules with the eccentric hilum. Eleocharis dulcis corm starch had significantly higher total starch content (90.87%), followed by corms of C. esculenta (82.35%) and S. sagittifolia (71.71%). Nelumbo nucifera seed starch had significantly higher amylose content (71.45%), followed by T. angustifolia pollen (36.47%). In comparison, the waxy starch was in N. nucifera rhizome (7.63%), T. bispinosa seed (8.83%), C. esculenta corm (10.61%), and T. angustifolia rhizome (13.51%). Higher resistant starch was observed mostly in rhizomes of N. nucifera (39.34%)>T. angustifolia (37.19%) and corm parts of E. dulcis (37.41%)>S. sagittifolia (35.09%) compared to seed and pollen starches. The XRD profiles of macrophytes starches displayed in all the corms and N. nucifera seed had A-type crystallinity. The T. bispinosa seed had CA-type, whereas the rest of the starches exhibited CB-type crystallinity. Waxy starches of C. esculenta corm had higher relative crystallinity (36.91%) and viscosity (46.2 mPa s) than regular starches. Based on thermal properties, high-amylose of N. nucifera seed and T. angustifolia pollen resulted in higher gelatinization enthalpy (19.93 and 18.66 J g-1, respectively). Starch properties showed equally good potential as commercial starches in starch-based food production based on their starch properties and functionality.
    Matched MeSH terms: Viscosity
  15. Fulltext Development and Characterization of Cinnamon Leaf Oil Nanocream for Topical Application
    Zainol NA, Ming TS, Darwis Y
    Indian J Pharm Sci, 2015 12 15;77(4):422-33.
    PMID: 26664058 DOI: 10.4103/0250-474x.164785
    Cinnamon leaf oil contains a high percentage of eugenol and has antimicrobial, antioxidant and antiinflammatory properties. However, the undiluted oil can cause irritation to the skin. Therefore, the aims of this study were to develop and evaluate cinnamon leaf oil nanocream using palm oil. Nanocream base was prepared using different ratios of oil, surfactants and water. The surfactant used were mixture of Tween 80:Carbitol or Tween 80:Span 65 at different hydrophile-lipophile balance values. The pseudoternary phase diagrams were constructed to identify the nanocream base areas and the results showed that the nanocream bases using Span 65 as co-surfactant produced bigger cream area. Fifteen formulations using mixtures of Tween 80:Span 65 were further evaluated for accelerated stability test, droplet size, zeta potential, rheological properties and apparent viscosity. The nanocream base which had an average droplet size of 219 nm and had plastic flow with thixotropic behavior was selected for incorporation of 2% cinnamon leaf oil. The nanocream containing cinnamon leaf oil had the average size of 286 nm and good rheological characteristics. The in vitro release study demonstrated that eugenol as the main constituent of cinnamon leaf oil was released for about 81% in 10 h. The short-term stability study conducted for 6 months showed that the cinnamon leaf oil nanocream was stable at a temperature of 25° and thus, cinnamon leaf oil nanocream is a promising natural based preparation to be used for topical application.
    Matched MeSH terms: Viscosity
  16. Phytosterols-induced viscoelasticity of oleogels prepared by using monoglycerides
    Bin Sintang MD, Danthine S, Brown A, Van de Walle D, Patel AR, Tavernier I, et al.
    Food Res Int, 2017 10;100(Pt 1):832-840.
    PMID: 28873756 DOI: 10.1016/j.foodres.2017.07.079
    Monoglycerides (MGs) and phytosterols (PS) are known to form firm oleogels with liquid oil. However, the oleogels are prone to undergo polymorphic transition over time that lead to crystals' aggregation thus, compromises physical properties. Thus, we combined MGs with PS to control the crystallization and modify the morphology of the combination oleogels, as both components are reported to interact together. The oleogels were prepared at different ratio combinations and characterized in their rheological, thermal, morphology, and diffraction properties. The results showed that the 8:2 MGP:PS exhibited higher storage modulus (G') than the MGP mono-component. The combination oleogels exhibited effects on the crystallization and polymorphic transition. Consequently, the effects led to change in the morphology of the combination oleogels which was visualized using optical and electron microscope. The resultant effect on the morphology is associated with crystal defect. Due to observable crystals of MGP and PS, it is speculated that the combination oleogels formed a mixed crystal system. This was confirmed with diffraction analysis in which the corresponding peaks from MGP and PS were observed in the combination oleogels. However, the 8:2 oleogel exhibited additional peak at 35.41Å. Ultimately, the 8:2 was the optimum combination observed in our study. Interestingly, this combination is inspired by nature as sterols (phytosterols) are natural component of lipid membrane whilst MGP has properties similar to phospholipids. Hence, the results of our study not only beneficial for oil structuring, but also for the fields of biophysical and pharmaceutical.
    Matched MeSH terms: Viscosity
  17. Fulltext Carbamazepine Gel Formulation as a Sustained Release Epilepsy Medication for Pediatric Use
    Mawazi SM, Al-Mahmood SMA, Chatterjee B, Hadi HA, Doolaanea AA
    Pharmaceutics, 2019 Sep 20;11(10).
    PMID: 31547112 DOI: 10.3390/pharmaceutics11100488
    This study aimed to develop a carbamazepine (CBZ) sustained release formulation suitable for pediatric use with a lower risk of precipitation. The CBZ was first prepared as sustained release microparticles, and then the microparticles were embedded in alginate beads, and finally, the beads were suspended in a gel vehicle. The microparticles were prepared by a solvent evaporation method utilizing ethyl cellulose as a sustained release polymer and were evaluated for particle size, encapsulation efficiency, and release profile. The beads were fabricated by the dropwise addition of sodium alginate in calcium chloride solution and characterized for size, shape, and release properties. The gel was prepared using iota carrageenan as the gelling agent and evaluated for appearance, syneresis, drug content uniformity, rheology, release profile, and stability. The microparticles exhibited a particle size of 135.01 ± 0.61 µm with a monodisperse distribution and an encapsulation efficiency of 83.89 ± 3.98%. The beads were monodispersed with an average size of 1.4 ± 0.05 mm and a sphericity factor of less than 0.05. The gel was prepared using a 1:1 ratio (gel vehicle to beads) and exhibited no syneresis, good homogeneity, and good shear-thinning properties. The release profile from the beads and from the gel was not significantly affected, maintaining similarity to the tablet form. The gel properties were maintained for one month real time stability, but the accelerated stability showed reduced viscosity and pH with time. In conclusion, CBZ in a gel sustained release dosage form combines the advantages of the suspension form in terms of dosing flexibility, and the advantages of the tablet form in regards to the sustained release profile. This dosage form should be further investigated in vivo in animal models before being considered in clinical trials.
    Matched MeSH terms: Viscosity
  18. Development and anti-microbial potential of topical formulations containing Cocos nucifera Linn
    Sheshala R, Ying LT, Hui LS, Barua A, Dua K
    Antiinflamm Antiallergy Agents Med Chem, 2013;12(3):253-64.
    PMID: 23746224
    In order to achieve better treatment for local wounds and bacterial infections, topical formulations containing Cocos nucifera Linn. were developed. These formulations were evaluated for their physicochemical properties and antimicrobial efficacy against various strains of microorganisms. Semisolid formulations containing 5% w/w of Cocos nucifera Linn. were prepared by employing different dermatological bases and were evaluated for their physical appearance, pH, rheological properties, FTIR-spectroscopic analysis, thermodynamic stability and stability studies. The antimicrobial activity of each prepared formulation was determined using disk-diffusion method against various strains of microorganisms. All the prepared formulations were found to be stable and exhibited suitable physicochemical characteristics including pH, viscosity and spreadability which are necessary for an ideal topical preparation, in addition to strong antimicrobial activity. Carbopol gel base was found to be the most suitable dermatological base for Cocos nucifera Linn. in comparsion to other bases. Cocos nucifera Linn. formulations showed great potential for wounds and local bacterial infections. Moreover, carbopol gel base with its aesthetic appeal was found to be a suitable dermatological base for Cocos nucifera Linn. semisolid formulation as it had demonstrated significant physicochemical properties and greater diffusion when assessed using disk- diffusion method.
    Matched MeSH terms: Viscosity
  19. Fulltext Influence of honey types and heating treatment on the rheological properties of glutinous rice flour gels
    Seow EK, Gan CY, Tan TC, Lee LK, Easa AM
    J Food Sci Technol, 2019 Apr;56(4):2105-2114.
    PMID: 30996444 DOI: 10.1007/s13197-019-03691-z
    Present study compared the rheological properties of glutinous rice flour (GRF) gel (33.3%, w/v) added with raw bee honey (RBH) or stingless bee honey (SBH) with/without heating treatment. RBH (diatase activity: 12.14 Schade) and SBH (1.53 Schade) significantly reduced the network of GRF gel by lowering the gel viscosity, with RBH having the highest rate of viscosity decrease (- 2.74 × 10-5 Pa). As the addition of heated-SBH or heated-RBH did not reduce gel viscosity, it was hypothesised that active diastase played a major role to weaken gel network. This was further supported by the significant and the lowest storage modulus (G') value of RBH-GRF gel (5.99 ± 0.02 Pa), as compared to SBH-GRF (6.27 ± 0.04 Pa) and control (6.33 ± 0.04 Pa). A detail of rheological behaviour of the gels was further explained using power law. Overall, this GRF gel model has successfully demonstrated the potential of honey diastase in weakening network of starch-based food.
    Matched MeSH terms: Viscosity
  20. Effects of honey types and heating treatment on the textural, thermal, microstructural, and chemical properties of glutinous rice flour gels
    Seow EK, Tan TC, Lee LK, Easa AM
    J Texture Stud, 2020 12;51(6):909-916.
    PMID: 32537814 DOI: 10.1111/jtxs.12544
    Hardening issue in starch-based products that arises during storage, is ascribed to the long-term starch retrogradation which involves the recrystallisation of amylopectin. Present study aimed to delay storage hardening with the addition of high diastase honey bee honey (HBH) and low diastase kelulut bee honey (KBH) into glutinous rice flour (GRF) gels. As compared to KBH, retardation of texture deterioration by HBH was more prominent as evidenced by the significantly (p 
    Matched MeSH terms: Viscosity
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