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  • 1
    Online Resource
    Online Resource
    Concept for a Unidirectional Release Mucoadhesive Buccal Tablet for Oral Delivery of Antidiabetic Peptide Drugs Such as Insulin, Glucagon-like Peptide 1 (GLP-1), and their Analogs
    MDPI AG ; 2023
    In:  Pharmaceutics Vol. 15, No. 9 ( 2023-09-01), p. 2265-
    Details
    In: Pharmaceutics, MDPI AG, Vol. 15, No. 9 ( 2023-09-01), p. 2265-
    Abstract: Injectable peptides such as insulin, glucagon-like peptide 1 (GLP-1), and their agonists are being increasingly used for the treatment of diabetes. Currently, the most common route of administration is injection, which is linked to patient discomfort as well as being subjected to refrigerated storage and the requirement for efficient supply chain logistics. Buccal and sublingual routes are recognized as valid alternatives due to their high accessibility and easy administration. However, there can be several challenges, such as peptide selection, drug encapsulation, and delivery system design, which are linked to the enhancement of drug efficacy and efficiency. By using hydrophobic polymers that do not dissolve in saliva, and by using neutral or positively charged nanoparticles that show better adhesion to the negative charges generated by the sialic acid in the mucus, researchers have attempted to improve drug efficiency and efficacy in buccal delivery. Furthermore, unidirectional films and tablets seem to show the highest bioavailability as compared to sprays and other buccal delivery vehicles. This advantageous attribute can be attributed to their capability to mitigate the impact of saliva and inadvertent gastrointestinal enzymatic digestion, thereby minimizing drug loss. This is especially pertinent as these formulations ensure a more directed drug delivery trajectory, leading to heightened therapeutic outcomes. This communication describes the current state of the art with respect to the creation of nanoparticles containing peptides such as insulin, glucagon-like peptide 1 (GLP-1), and their agonists, and theorizes the production of mucoadhesive unidirectional release buccal tablets or films. Such an approach is more patient-friendly and can improve the lives of millions of diabetics around the world; in addition, these shelf-stable formulations ena a more environmentally friendly and sustainable supply chain network.
    Type of Medium: Online Resource
    ISSN: 1999-4923
    URL: Article
    DOI: 10.3390/pharmaceutics15092265
    Language: English
    Publisher: MDPI AG
    Publication Date: 2023
    detail.hit.zdb_id: 2527217-2
    SSG: 15,3
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  • 2
    Online Resource
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    Applications of Pulsed Light Decontamination Technology in Food Processing: An Overview
    MDPI AG ; 2020
    In:  Applied Sciences Vol. 10, No. 10 ( 2020-05-22), p. 3606-
    Details
    In: Applied Sciences, MDPI AG, Vol. 10, No. 10 ( 2020-05-22), p. 3606-
    Abstract: Consumers of the 21st century tend to be more aware and demand safe as well as nutritionally balanced food. Unfortunately, conventional thermal processing makes food safe at the cost of hampering nutritional value. The food industry is trying to develop non-thermal processes for food preservation. Pulsed light (PL) is one such emerging non-thermal food processing method that can decontaminate food products or food contact surfaces using white light. Exposure to intense light pulses (in infrared, visible, and ultraviolet (UV) regions) causes the death of microbial cells, rendering the food safe at room temperature. PL technology is an excellent and rapid method of disinfection of product surfaces and is increasingly being used for food surfaces and packaging decontamination, enabling the minimal processing of food. This paper aims to give an overview of the latest trends in pulsed light research, discuss principles of pulse generation, and review applications of various PL systems for the inactivation of microorganisms in vitro, in various food products, and on food contact surfaces. Effects of PL on food quality, challenges of the process, and its prospects are presented.
    Type of Medium: Online Resource
    ISSN: 2076-3417
    URL: Article
    DOI: 10.3390/app10103606
    Language: English
    Publisher: MDPI AG
    Publication Date: 2020
    detail.hit.zdb_id: 2704225-X
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  • 3
    Online Resource
    Online Resource
    Comparing microfluidics and ultrasonication as formulation methods for developing hempseed oil nanoemulsions for oral delivery applications
    Springer Science and Business Media LLC ; 2021
    In:  Scientific Reports Vol. 11, No. 1 ( 2021-01-08)
    Details
    In: Scientific Reports, Springer Science and Business Media LLC, Vol. 11, No. 1 ( 2021-01-08)
    Abstract: Emerging formulation technologies aimed to produce nanoemulsions with improved characteristics, such as stability are attractive endeavors; however, comparisons between competing technologies are lacking. In this study, two formulation techniques that employed ultrasound and microfluidic approaches, respectively, were examined for relative capacity to produce serviceable oil in water nanoemulsions, based on hempseed oil (HSO). The ultrasound method reached  〉  99.5% entrapment efficiency with nanoemulsions that had an average droplet size (Z-Ave)  〈  180 nm and polydispersity index (PDI) of 0.15 ± 0.04. Surfactant concentration (% w/v) was found to be a significant factor ( p   〈  0.05) controlling the Z-Ave, PDI and zeta potential of these nanoparticles. On the other hand, the microfluidic approach produced smaller particles compared to ultrasonication, with good stability observed during storage at room temperature. The Z-Ave of  〈  62.0 nm was achieved for microfluidic nanoemulsions by adjusting the aqueous : organic flow rate ratio and total flow rate at 4:1 and 12 mL/min, respectively. Further analyses including a morphology examination, a simulated gastrointestinal release behavior study, transepithelial transport evaluations and a toxicity test, using a Caco2-cell model, were performed to assess the functionality of the prepared formulations. The results of this study conclude that both approaches of ultrasound and microfluidics have the capability to prepare an HSO-nanoemulsion formulation, with acceptable characteristics and stability for oral delivery applications.
    Type of Medium: Online Resource
    ISSN: 2045-2322
    URL: Article
    DOI: 10.1038/s41598-020-79161-w
    Language: English
    Publisher: Springer Science and Business Media LLC
    Publication Date: 2021
    detail.hit.zdb_id: 2615211-3
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  • 4
    Online Resource
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    Optimal ultrasonication process time remains constant for a specific nanoemulsion size reduction system
    Springer Science and Business Media LLC ; 2021
    In:  Scientific Reports Vol. 11, No. 1 ( 2021-04-29)
    Details
    In: Scientific Reports, Springer Science and Business Media LLC, Vol. 11, No. 1 ( 2021-04-29)
    Abstract: This paper theorizes the existence of a constant optimum ultrasound process time for any size-reduction operation, independent of process parameters, and dependent on product parameters. We test the concept using the case of ‘ultrasonic preparation of oil-in-water nanoemulsions’ as model system. The system parameters during ultrasonication of a hempseed oil nanoemulsion was evaluated by a response surface methodology, comprising lecithin and poloxamer-188 as surfactants. Results revealed that the particle size and emulsion stability was affected significantly ( p   〈  0.05) by all product parameters (content of hempseed oil-oil phase, lecithin and polaxamer-surfactants); but was not significantly ( p   〉  0.05) affected by process parameter (‘ultrasonication process time’). Next, other process parameters (emulsion volume and ultrasonic amplitude) were tested using kinetic experiments. Magnitude of particle size reduction decreased with increasing ‘ultrasonication process time’ according to a first order relationship, until a minimum particle size was reached; beyond which ultrasonication no longer resulted in detectable decrease in particle size. It was found that the optimal ultrasonication process time (defined as time taken to achieve 99% of the ‘maximum possible size reduction’) was 10 min, and was roughly constant regardless of the process parameters (sample volume and ultrasonic amplitude). Finally, the existence of this constant optimal ultrasonication process time was proven for another emulsion system (olive oil and tween 80). Based on the results of these case studies, it could be theorized that a constant optimum ultrasonication process time exists for the ultrasonication-based size-reduction processes, dependent only on product parameters.
    Type of Medium: Online Resource
    ISSN: 2045-2322
    URL: Article
    DOI: 10.1038/s41598-021-87642-9
    Language: English
    Publisher: Springer Science and Business Media LLC
    Publication Date: 2021
    detail.hit.zdb_id: 2615211-3
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  • 5
    Online Resource
    Online Resource
    Quality Retention Enhancement in Canned Potato and Radish Using Reciprocating Agitation Thermal Processing
    Walter de Gruyter GmbH ; 2016
    In:  International Journal of Food Engineering Vol. 12, No. 5 ( 2016-7-1), p. 491-500
    Details
    In: International Journal of Food Engineering, Walter de Gruyter GmbH, Vol. 12, No. 5 ( 2016-7-1), p. 491-500
    Abstract: This study focusses on evaluating the effects of reciprocating agitation thermal processing (RA-TP) on the quality of canned potato cubes and whole radish packed in brine solution (1 % NaCl+1 % CaCl 2 solution). Experimental cans were subjected to RA-TP in a lab-scale steam retort at different temperatures (110–130 °C) and reciprocation frequencies (0–3 Hz). Color, texture, antioxidant activity and solids leached into the liquid were evaluated to characterize the quality of processed product. RA-TP resulted in superior quality retention in processed vegetables as compared to static retort (0 Hz) due to the associated shorter (up to 70 %) process times. In general, higher operating temperatures and reciprocation frequencies resulted in better retention of color and antioxidant activity. However, RA-TP also increased texture damage and nutrients/solids leaching, but these negative effects were milder at higher process temperatures. Therefore, high-temperature and high agitation frequency RA-TP concept with shorter process time could be effectively used for better quality retention. The optimal product quality was obtained at 130 °C retort temperature and 3.0 Hz reciprocation frequency for whole radish and at 130 °C retort temperature and 1.5 Hz reciprocation frequency for potato cubes.
    Type of Medium: Online Resource
    ISSN: 2194-5764 , 1556-3758
    URL: Article
    DOI: 10.1515/ijfe-2015-0276
    Language: English
    Publisher: Walter de Gruyter GmbH
    Publication Date: 2016
    detail.hit.zdb_id: 2207267-6
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  • 6
    Online Resource
    Online Resource
    Developments in encapsulation of insulin: Is oral delivery now possible?
    Syncsci Publishing Pte., Ltd. ; 2019
    In:  Journal of Pharmaceutical and Biopharmaceutical Research Vol. 1, No. 2 ( 2019), p. 74-93
    Details
    In: Journal of Pharmaceutical and Biopharmaceutical Research, Syncsci Publishing Pte., Ltd., Vol. 1, No. 2 ( 2019), p. 74-93
    Type of Medium: Online Resource
    ISSN: 2630-533X
    URL: Article
    DOI: 10.25082/JPBR.2019.02.005
    Language: Unknown
    Publisher: Syncsci Publishing Pte., Ltd.
    Publication Date: 2019
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  • 7
    Online Resource
    Online Resource
    Legume lipoxygenase: Strategies for application in food industry
    Wiley ; 2020
    In:  Legume Science Vol. 2, No. 3 ( 2020-09)
    Details
    In: Legume Science, Wiley, Vol. 2, No. 3 ( 2020-09)
    Abstract: Lipoxygenase (LOX) is a widely distributed enzyme in plant and animal cells. It catalyzes the oxidation of polyunsaturated fatty acid into fatty acid hydroperoxides. LOX is also associated with the production of aroma substrates, color changes, and alternation of physico‐chemical characteristics. The associated reaction could be either desirable or undesirable in food production. An understanding of LOX characteristics and functional principles is essential for utilizing LOX as a natural food ingredient. Legumes are nutrient‐dense food ingredient and also serve as a good source of LOX. This paper is focused on the biological function of LOX in legumes, the history of legume LOX, the application of legume LOX in the food industry, and the inhibition strategies of unwanted LOX‐catalyzed reaction.
    Type of Medium: Online Resource
    ISSN: 2639-6181 , 2639-6181
    URL: Issue
    URL: Article
    DOI: 10.1002/leg3.v2.3
    DOI: 10.1002/leg3.44
    Language: English
    Publisher: Wiley
    Publication Date: 2020
    detail.hit.zdb_id: 3009748-4
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  • 8
    Online Resource
    Online Resource
    Computational techniques used in heat transfer studies on canned liquid-particulate mixtures
    Elsevier BV ; 2015
    In:  Trends in Food Science & Technology Vol. 43, No. 1 ( 2015-05), p. 83-103
    Details
    In: Trends in Food Science & Technology, Elsevier BV, Vol. 43, No. 1 ( 2015-05), p. 83-103
    Type of Medium: Online Resource
    ISSN: 0924-2244
    URL: Article
    DOI: 10.1016/j.tifs.2015.02.001
    Language: English
    Publisher: Elsevier BV
    Publication Date: 2015
    detail.hit.zdb_id: 1501085-5
    SSG: 21
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  • 9
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    Online Resource
    A novel approach for quantification of particle motion and particle mixing during agitation thermal processing
    Elsevier BV ; 2016
    In:  Journal of Food Engineering Vol. 180 ( 2016-07), p. 39-47
    Details
    In: Journal of Food Engineering, Elsevier BV, Vol. 180 ( 2016-07), p. 39-47
    Type of Medium: Online Resource
    ISSN: 0260-8774
    URL: Article
    DOI: 10.1016/j.jfoodeng.2016.02.009
    Language: English
    Publisher: Elsevier BV
    Publication Date: 2016
    detail.hit.zdb_id: 2019904-1
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  • 10
    Online Resource
    Online Resource
    Technologies for sustainable plant-based food systems: Removing the plant-based flavours from non-dairy beverages using microwave-vacuum dehydration
    Elsevier BV ; 2023
    In:  Innovative Food Science & Emerging Technologies Vol. 86 ( 2023-06), p. 103371-
    Details
    In: Innovative Food Science & Emerging Technologies, Elsevier BV, Vol. 86 ( 2023-06), p. 103371-
    Type of Medium: Online Resource
    ISSN: 1466-8564
    URL: Article
    DOI: 10.1016/j.ifset.2023.103371
    Language: English
    Publisher: Elsevier BV
    Publication Date: 2023
    detail.hit.zdb_id: 2025032-0
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