This study investigated how the properties of emulsion-filled gel foods (e.g. fat content, droplet binding) influence the deposition of fat on the tongue during oral processing and its subsequent clearance. Four model gels varying in fat content (5-15%) and whether fat droplets were bound or unbound to the gel matrix were tested. In vivo fluorescence was used to measure fat deposition on the tongue during consumption and after rinsing with water or consuming another gel. Results showed that higher fat content and unbound droplets led to more fat deposition and creamier perceptions, which decreased more after rinsing with solid food than water due to mechanical abrasion clearing the tongue coating.
Thin film drug delivery (Oral dissolve film )Chouthri D
to know about oral dissolving films, ,thin film dds ,oral dissolve films ,oral dispersal film ,api ,advantage for oral thin film ,ingredient using in thin film ,colouring agent used in thin film ,semisolid casting method ,thin film manufacturing mathods ,solvent casting method ,hot melt extrusion ,roiling method ,plasticizer ,water soluble polymers ,comparing between odt and odf ,solid dispersion extrusion ,application of oral dissolving film ,composition of fds,surfactant,saliva stimulating agent,flavouring agent,thi film manufacturing video
Oral Films Development & Manufacturing in India - Current ScenarioSridhar Rudravarapu
This presentation depicts the current status of oral film development and manufacturing in India. Oral film (orodispersible & oromucosal film) is a novel and alternate dosage delivery system with a huge scope for application in the pharma and nutraceuticals industry. This presentation orients the customers at the level of patients, health professionals and manufacturing companies about the oral films product development process, manufacturing aspects, and regulatory steps involved in the approval of these by the drug control authority in India. This presentation aims to briefly cover all the aspects of oral films (orodispersible/oromucosal) development and manufacturing feasibility in India to maximize its application for multiple health and patient compliance benefits -- Sridhar Rudravarapu
The document examines the compressive strength, fluoride release, and recharge capabilities of a new dental restorative material called giomer. It finds that giomer has a high compressive strength of 271 MPa, comparable to resin composites, as well as an initial fluoride release of 1.41 ppm and the ability to recharge with additional fluoride exposure. The study concludes that giomer's combination of mechanical properties and fluoride release and recharge make it a promising new dental restorative material.
Formulation & evaluation of fast dissolving oral filmGaju Shete
The document summarizes the formulation and evaluation of fast dissolving oral films containing metoclopramide HCl. Key points:
- Metoclopramide HCl was selected as the model drug and different polymers like HPMC, xanthan gum, guar gum and maltodextrin were used to prepare oral films. PEG 400 and glycerol were used as plasticizers.
- Preformulation studies like melting point, solubility, UV spectroscopy and FTIR were conducted on the drug. Compatibility studies showed no interactions between drug and polymers.
- 12 film formulations were prepared by solvent casting method using different concentrations of polymers. Films were evaluated for appearance, tackiness, film
Compomers are dental restorative materials that are a composite of composite resins and glass ionomer cements. They are biocompatible and release fluoride, making them effective for restoring anterior teeth. Compomers have aesthetic qualities allowing for color selection, are photopolymerizable for quick curing, and have acid-base properties. However, they have low resistance to direct chewing forces and require a careful mixing technique when first applied. Common brands include Dyract and Hytac.
Overview of rheology - what it means, examples of 'rheology in action' in everyday live, and food processing. This is part of IMK 209 - Physical Properties of Food, a second year level course in Food Technology, School of Industrial Technology, Universiti Sains Malaysia. Lecturer: Prof. Abd Karim Alias.
The Indian Dental Academy is the Leader in continuing dental education , training dentists in all aspects of dentistry and
offering a wide range of dental certified courses in different formats.for more details please visit
www.indiandentalacademy.com
This document studies the formation and characteristics of crude oil emulsions created during chemical flooding processes used for oil recovery. It analyzes the influence of indigenous interfacial active fractions from crude oil and alkalis, surfactants, and polymers on the interfacial properties between crude oil and water and the stability of crude oil emulsions. The document separates various crude oil fractions, analyzes their compositions and properties, measures interfacial tensions and viscosities, and evaluates the stability of emulsions formed with different crude oil model solutions over time.
Thin film drug delivery (Oral dissolve film )Chouthri D
to know about oral dissolving films, ,thin film dds ,oral dissolve films ,oral dispersal film ,api ,advantage for oral thin film ,ingredient using in thin film ,colouring agent used in thin film ,semisolid casting method ,thin film manufacturing mathods ,solvent casting method ,hot melt extrusion ,roiling method ,plasticizer ,water soluble polymers ,comparing between odt and odf ,solid dispersion extrusion ,application of oral dissolving film ,composition of fds,surfactant,saliva stimulating agent,flavouring agent,thi film manufacturing video
Oral Films Development & Manufacturing in India - Current ScenarioSridhar Rudravarapu
This presentation depicts the current status of oral film development and manufacturing in India. Oral film (orodispersible & oromucosal film) is a novel and alternate dosage delivery system with a huge scope for application in the pharma and nutraceuticals industry. This presentation orients the customers at the level of patients, health professionals and manufacturing companies about the oral films product development process, manufacturing aspects, and regulatory steps involved in the approval of these by the drug control authority in India. This presentation aims to briefly cover all the aspects of oral films (orodispersible/oromucosal) development and manufacturing feasibility in India to maximize its application for multiple health and patient compliance benefits -- Sridhar Rudravarapu
The document examines the compressive strength, fluoride release, and recharge capabilities of a new dental restorative material called giomer. It finds that giomer has a high compressive strength of 271 MPa, comparable to resin composites, as well as an initial fluoride release of 1.41 ppm and the ability to recharge with additional fluoride exposure. The study concludes that giomer's combination of mechanical properties and fluoride release and recharge make it a promising new dental restorative material.
Formulation & evaluation of fast dissolving oral filmGaju Shete
The document summarizes the formulation and evaluation of fast dissolving oral films containing metoclopramide HCl. Key points:
- Metoclopramide HCl was selected as the model drug and different polymers like HPMC, xanthan gum, guar gum and maltodextrin were used to prepare oral films. PEG 400 and glycerol were used as plasticizers.
- Preformulation studies like melting point, solubility, UV spectroscopy and FTIR were conducted on the drug. Compatibility studies showed no interactions between drug and polymers.
- 12 film formulations were prepared by solvent casting method using different concentrations of polymers. Films were evaluated for appearance, tackiness, film
Compomers are dental restorative materials that are a composite of composite resins and glass ionomer cements. They are biocompatible and release fluoride, making them effective for restoring anterior teeth. Compomers have aesthetic qualities allowing for color selection, are photopolymerizable for quick curing, and have acid-base properties. However, they have low resistance to direct chewing forces and require a careful mixing technique when first applied. Common brands include Dyract and Hytac.
Overview of rheology - what it means, examples of 'rheology in action' in everyday live, and food processing. This is part of IMK 209 - Physical Properties of Food, a second year level course in Food Technology, School of Industrial Technology, Universiti Sains Malaysia. Lecturer: Prof. Abd Karim Alias.
The Indian Dental Academy is the Leader in continuing dental education , training dentists in all aspects of dentistry and
offering a wide range of dental certified courses in different formats.for more details please visit
www.indiandentalacademy.com
This document studies the formation and characteristics of crude oil emulsions created during chemical flooding processes used for oil recovery. It analyzes the influence of indigenous interfacial active fractions from crude oil and alkalis, surfactants, and polymers on the interfacial properties between crude oil and water and the stability of crude oil emulsions. The document separates various crude oil fractions, analyzes their compositions and properties, measures interfacial tensions and viscosities, and evaluates the stability of emulsions formed with different crude oil model solutions over time.
This document discusses pharmaceutical emulsions. It defines emulsions as mixtures of two immiscible liquids, with one liquid dispersed as droplets in the other. The document covers types of emulsions like oil-in-water and water-in-oil, advantages and disadvantages, identification tests, emulsifying agents, theories of emulsification, methods of preparation, and factors affecting stability.
This document discusses specialized pharmaceutical emulsions. It defines emulsions as unstable systems where one liquid is dispersed as globules in another liquid stabilized by emulsifying agents. The two main types are oil-in-water and water-in-oil emulsions. Multiple emulsions contain both water-in-oil and oil-in-water emulsions. Various methods are described for producing emulsions including mechanical and solvent evaporation techniques. Emulsifying agents lower the interfacial tension between the liquids to form stable emulsions. Potential applications include drug delivery, vaccines, and products for pulmonary, dermal, and oral administration.
This document discusses pharmaceutical emulsions. It defines an emulsion as consisting of two immiscible liquids, one dispersed as droplets in the other. Emulsions are stabilized by emulsifying agents. Pharmaceutical applications of emulsions include oral, rectal, topical, and intramuscular administration. Different types of emulsions like O/W and W/O are described. Factors affecting emulsion stability and types of instabilities are outlined. Methods for emulsification, preservation, and packaging are also summarized.
Emulsions are thermodynamically unstable mixtures of two immiscible liquids where one liquid is dispersed as globules in the other with the help of an emulsifying agent. They can be oil-in-water or water-in-oil emulsions. Surfactants are needed to form and stabilize emulsions by reducing interfacial tension at the droplet surface. Emulsions will eventually separate or "break" as nature seeks to minimize free energy by reducing interfacial area between the liquids. Temperature, processing methods, and ingredients can all impact emulsion stability over time.
An emulsion is an unstable mixture of two immiscible liquids, where one liquid is dispersed as globules in the other liquid. Emulsions can be oil-in-water or water-in-oil depending on the continuous and dispersed phases. Surfactants are needed to stabilize emulsions by lowering surface tension at the interface between the liquids. The document discusses different types of emulsifiers including surface-active agents, hydrocolloids, and solid particles that stabilize emulsions through monomolecular or multimolecular film formation. It also covers emulsion characterization, applications in pharmaceutical products, and factors affecting emulsion stability.
Emulsion ppt prepared by yasir yaqoob !!! Lahore School of Pharmacy, PakistanMuhammad Yasir
The document provides an overview of emulsions, including:
- Definitions of emulsions and the internal/external phases
- Types of emulsions such as oil-in-water and water-in-oil
- Advantages and disadvantages of emulsions
- Tests to identify emulsion types
- Emulsifying agents and theories of emulsification
- Methods for preparing emulsions such as dry gum and wet gum methods
The document discusses emulsions, which are mixtures of two or more liquids that do not normally mix. It defines the key types of emulsions as oil-in-water (O/W), water-in-oil (W/O), and multiple emulsions. It also explains the differences between O/W and W/O emulsions and describes detection tests that can identify the emulsion type. Finally, it provides examples of common emulsifying agents like lecithin, soap, and gum and discusses their properties and uses in emulsions.
Las emulsiones son dispersiones de un líquido en otro líquido inmiscible. Constan de dos fases, una interna dispersa y otra externa continua. Los componentes principales son la fase acuosa, la fase oleosa y el emulsificante. Las emulsiones pueden ser de tipo aceite en agua (O/W) o agua en aceite (W/O), y en ocasiones múltiples (W/O/W u O/W/O). La elección del tipo depende de la vía de administración. Los emulsificantes forman una película alre
Emulsions are suspensions of small liquid droplets of one liquid dispersed in another liquid in which it is not soluble. They are classified based on the dispersed and continuous phases as oil-in-water (O/W) or water-in-oil (W/O) emulsions. Emulsions are kinetically stable systems due to the presence of emulsifying agents such as surfactants that form protective interfacial films around droplets and prevent coalescence. The type of emulsion formed depends on the hydrophilic-lipophilic balance (HLB) of the surfactant based on Bancroft's rule, with more water-soluble surfactants producing O/W emulsions
An emulsion is an unstable mixture of two immiscible liquids stabilized by an emulsifying agent. Emulsions have various pharmaceutical applications including oral and topical drug delivery. The type of emulsion (e.g. oil-in-water, water-in-oil) depends on the relative solubility of the emulsifying agent. Emulsions can be prepared using different methods such as the dry gum, wet gum, or bottle methods. Drugs can be incorporated into emulsions during or after emulsion formation.
This document provides an overview of pharmaceutical emulsions. It defines emulsions as dispersions of one liquid in another immiscible liquid, stabilized by an emulsifying agent. The key topics covered include the classification of emulsions as oil-in-water or water-in-oil, theories of emulsification, common emulsifying agents like surfactants and hydrocolloids, and factors affecting the stability of emulsions such as flocculation and creaming. Pharmaceutical applications of emulsions include lotions, creams, and ointments.
This document discusses formulation development of semisolid dosage forms. It describes the ideal properties of semisolids and different types of semisolid bases used in formulations. The key bases mentioned include oleaginous bases, absorbent bases, emulsion bases and water soluble bases. Various methods for preparing semisolids like ointments, creams and pastes are outlined. The document also discusses preparation of oil and aqueous phases, importance of homogenization and controlling factors like temperature, time and mechanical work in emulsion manufacturing.
Polysaccharide coated liposomal formulations for dental targetingmilena glferraz
This document discusses polysaccharide-coated liposomal formulations for targeted drug delivery to the teeth. Negatively charged uncoated liposomes were the most stable in artificial saliva, while positively charged liposomes absorbed best to hydroxyapatite, a tooth enamel component. Coating positively charged liposomes with negatively charged polysaccharides like alginate improved their stability in artificial saliva. Negatively charged liposomes showed potential as a tooth-adhesive nanosystem for improved oral treatment, due to their stability in saliva and moderate absorption to enamel.
Development and Evaluation of High Loading oral dissolving film of aspirin an...Dhaval shah
This document describes the development and evaluation of high loading oral dissolving films containing aspirin (81 mg) and acetaminophen (80 mg). Films were produced using a solvent casting method with hydroxypropyl cellulose, polyvinylpyrrolidone, and hydroxypropyl methylcellulose as polymers and glycerin and triacetin as plasticizers. The films were evaluated for mechanical properties, dissolution, and stability and showed faster dissolution than commercial tablets with comparable mechanical properties to other oral dissolving strips. The results suggest these high loading oral dissolving films are a stable and efficient dosage form for delivering aspirin and acetaminophen.
This document discusses hydrocolloids and their uses in the food industry. It begins by defining hydrocolloids as long chain polymers that form viscous dispersions or gels when mixed with water. Hydrocolloids are used widely in foods as thickeners, gelling agents, emulsifiers, and stabilizers. They allow modification of texture and viscosity, which impacts sensory properties. Examples given include using hydrocolloids in soups, sauces, ice cream and other products to achieve desired consistency and mouthfeel. The document also notes that modern lifestyles and health awareness have increased demand for reduced calorie, low-fat foods, leading to development of hydrocolloids as fat replacers
Microencapsulation – A review summarizes microencapsulation as a method for encapsulating active food ingredients like vitamins, flavors, and oils in micro- or nanoparticles to protect them during processing and storage. Various microencapsulation techniques are discussed, including spray drying, extrusion, coacervation, and liposome formation. The selection of technique depends on the properties of the active ingredient and wall material. Microencapsulation helps address issues like nutrient degradation, incompatible ingredients, and texture changes in food products. It allows for controlled release and stability of sensitive compounds in foods.
Microencapsulation – A review summarizes microencapsulation as a method for encapsulating active food ingredients like vitamins, flavors, and oils in micro- or nanoparticles to protect them during processing and storage. Various microencapsulation techniques are discussed, including spray drying, extrusion, coacervation, and liposome formation. The selection of technique depends on the properties of the active ingredient and wall material. Microencapsulation helps address issues like nutrient degradation, incompatible ingredients, and texture changes in food products. It allows for new ingredients to be incorporated and processing parameters to be adapted.
This document is a student paper that investigates whether selected sugar alcohols found in sugar-free chewing gum can effectively reduce the concentration of Streptococcus mutans bacteria in dental plaque. The student describes using an in vitro closed chamber system to model the oral cavity and test sugar alcohols on biofilms grown on ceramic discs. The experiment involves growing biofilms on discs using saliva solution, then testing sugar alcohol solutions in trials run through the closed chamber system. The results will determine if sugar alcohols can lower S. mutans concentrations compared to a sucrose control.
Vol. 4, Issue 8, August 2016, PharmaTutor, Paper-2KH. Hussan Reza
This document provides an overview of recent developments in oral thin film technology. It discusses how oral thin films offer advantages over traditional oral solid dosages for patients who have difficulty swallowing, by dissolving rapidly in the mouth. The document outlines the key components of oral thin films, including water-soluble polymers, plasticizers, surfactants, and other excipients. It describes common manufacturing methods like solvent casting and hot melt extrusion. Finally, it provides an overview of the growing market for oral thin films, both prescription and over-the-counter, as well as current research and patent activity related to this drug delivery technology.
ppt on flotable gastroretentive insitu gelPALLAVIPADWAL3
This document discusses the formulation and evaluation of an oral floatable in situ gel using biodegradable polymers for drug delivery. It begins with an introduction to gels, in situ gel drug delivery systems, and oral in situ gel systems. It describes the benefits of these systems, including ease of administration and improved patient compliance. The document then discusses the need for prolonged gastric retention to improve absorption of certain drugs. It outlines the plan to develop an optimized oral in situ gel system for Atenolol using a factorial design. The drug and polymer properties are described. The materials and equipment used are listed. The preparation method for the in situ gelling solutions is provided. The document concludes with a discussion of the experimental work to be
This document discusses pharmaceutical emulsions. It defines emulsions as mixtures of two immiscible liquids, with one liquid dispersed as droplets in the other. The document covers types of emulsions like oil-in-water and water-in-oil, advantages and disadvantages, identification tests, emulsifying agents, theories of emulsification, methods of preparation, and factors affecting stability.
This document discusses specialized pharmaceutical emulsions. It defines emulsions as unstable systems where one liquid is dispersed as globules in another liquid stabilized by emulsifying agents. The two main types are oil-in-water and water-in-oil emulsions. Multiple emulsions contain both water-in-oil and oil-in-water emulsions. Various methods are described for producing emulsions including mechanical and solvent evaporation techniques. Emulsifying agents lower the interfacial tension between the liquids to form stable emulsions. Potential applications include drug delivery, vaccines, and products for pulmonary, dermal, and oral administration.
This document discusses pharmaceutical emulsions. It defines an emulsion as consisting of two immiscible liquids, one dispersed as droplets in the other. Emulsions are stabilized by emulsifying agents. Pharmaceutical applications of emulsions include oral, rectal, topical, and intramuscular administration. Different types of emulsions like O/W and W/O are described. Factors affecting emulsion stability and types of instabilities are outlined. Methods for emulsification, preservation, and packaging are also summarized.
Emulsions are thermodynamically unstable mixtures of two immiscible liquids where one liquid is dispersed as globules in the other with the help of an emulsifying agent. They can be oil-in-water or water-in-oil emulsions. Surfactants are needed to form and stabilize emulsions by reducing interfacial tension at the droplet surface. Emulsions will eventually separate or "break" as nature seeks to minimize free energy by reducing interfacial area between the liquids. Temperature, processing methods, and ingredients can all impact emulsion stability over time.
An emulsion is an unstable mixture of two immiscible liquids, where one liquid is dispersed as globules in the other liquid. Emulsions can be oil-in-water or water-in-oil depending on the continuous and dispersed phases. Surfactants are needed to stabilize emulsions by lowering surface tension at the interface between the liquids. The document discusses different types of emulsifiers including surface-active agents, hydrocolloids, and solid particles that stabilize emulsions through monomolecular or multimolecular film formation. It also covers emulsion characterization, applications in pharmaceutical products, and factors affecting emulsion stability.
Emulsion ppt prepared by yasir yaqoob !!! Lahore School of Pharmacy, PakistanMuhammad Yasir
The document provides an overview of emulsions, including:
- Definitions of emulsions and the internal/external phases
- Types of emulsions such as oil-in-water and water-in-oil
- Advantages and disadvantages of emulsions
- Tests to identify emulsion types
- Emulsifying agents and theories of emulsification
- Methods for preparing emulsions such as dry gum and wet gum methods
The document discusses emulsions, which are mixtures of two or more liquids that do not normally mix. It defines the key types of emulsions as oil-in-water (O/W), water-in-oil (W/O), and multiple emulsions. It also explains the differences between O/W and W/O emulsions and describes detection tests that can identify the emulsion type. Finally, it provides examples of common emulsifying agents like lecithin, soap, and gum and discusses their properties and uses in emulsions.
Las emulsiones son dispersiones de un líquido en otro líquido inmiscible. Constan de dos fases, una interna dispersa y otra externa continua. Los componentes principales son la fase acuosa, la fase oleosa y el emulsificante. Las emulsiones pueden ser de tipo aceite en agua (O/W) o agua en aceite (W/O), y en ocasiones múltiples (W/O/W u O/W/O). La elección del tipo depende de la vía de administración. Los emulsificantes forman una película alre
Emulsions are suspensions of small liquid droplets of one liquid dispersed in another liquid in which it is not soluble. They are classified based on the dispersed and continuous phases as oil-in-water (O/W) or water-in-oil (W/O) emulsions. Emulsions are kinetically stable systems due to the presence of emulsifying agents such as surfactants that form protective interfacial films around droplets and prevent coalescence. The type of emulsion formed depends on the hydrophilic-lipophilic balance (HLB) of the surfactant based on Bancroft's rule, with more water-soluble surfactants producing O/W emulsions
An emulsion is an unstable mixture of two immiscible liquids stabilized by an emulsifying agent. Emulsions have various pharmaceutical applications including oral and topical drug delivery. The type of emulsion (e.g. oil-in-water, water-in-oil) depends on the relative solubility of the emulsifying agent. Emulsions can be prepared using different methods such as the dry gum, wet gum, or bottle methods. Drugs can be incorporated into emulsions during or after emulsion formation.
This document provides an overview of pharmaceutical emulsions. It defines emulsions as dispersions of one liquid in another immiscible liquid, stabilized by an emulsifying agent. The key topics covered include the classification of emulsions as oil-in-water or water-in-oil, theories of emulsification, common emulsifying agents like surfactants and hydrocolloids, and factors affecting the stability of emulsions such as flocculation and creaming. Pharmaceutical applications of emulsions include lotions, creams, and ointments.
This document discusses formulation development of semisolid dosage forms. It describes the ideal properties of semisolids and different types of semisolid bases used in formulations. The key bases mentioned include oleaginous bases, absorbent bases, emulsion bases and water soluble bases. Various methods for preparing semisolids like ointments, creams and pastes are outlined. The document also discusses preparation of oil and aqueous phases, importance of homogenization and controlling factors like temperature, time and mechanical work in emulsion manufacturing.
Polysaccharide coated liposomal formulations for dental targetingmilena glferraz
This document discusses polysaccharide-coated liposomal formulations for targeted drug delivery to the teeth. Negatively charged uncoated liposomes were the most stable in artificial saliva, while positively charged liposomes absorbed best to hydroxyapatite, a tooth enamel component. Coating positively charged liposomes with negatively charged polysaccharides like alginate improved their stability in artificial saliva. Negatively charged liposomes showed potential as a tooth-adhesive nanosystem for improved oral treatment, due to their stability in saliva and moderate absorption to enamel.
Development and Evaluation of High Loading oral dissolving film of aspirin an...Dhaval shah
This document describes the development and evaluation of high loading oral dissolving films containing aspirin (81 mg) and acetaminophen (80 mg). Films were produced using a solvent casting method with hydroxypropyl cellulose, polyvinylpyrrolidone, and hydroxypropyl methylcellulose as polymers and glycerin and triacetin as plasticizers. The films were evaluated for mechanical properties, dissolution, and stability and showed faster dissolution than commercial tablets with comparable mechanical properties to other oral dissolving strips. The results suggest these high loading oral dissolving films are a stable and efficient dosage form for delivering aspirin and acetaminophen.
This document discusses hydrocolloids and their uses in the food industry. It begins by defining hydrocolloids as long chain polymers that form viscous dispersions or gels when mixed with water. Hydrocolloids are used widely in foods as thickeners, gelling agents, emulsifiers, and stabilizers. They allow modification of texture and viscosity, which impacts sensory properties. Examples given include using hydrocolloids in soups, sauces, ice cream and other products to achieve desired consistency and mouthfeel. The document also notes that modern lifestyles and health awareness have increased demand for reduced calorie, low-fat foods, leading to development of hydrocolloids as fat replacers
Microencapsulation – A review summarizes microencapsulation as a method for encapsulating active food ingredients like vitamins, flavors, and oils in micro- or nanoparticles to protect them during processing and storage. Various microencapsulation techniques are discussed, including spray drying, extrusion, coacervation, and liposome formation. The selection of technique depends on the properties of the active ingredient and wall material. Microencapsulation helps address issues like nutrient degradation, incompatible ingredients, and texture changes in food products. It allows for controlled release and stability of sensitive compounds in foods.
Microencapsulation – A review summarizes microencapsulation as a method for encapsulating active food ingredients like vitamins, flavors, and oils in micro- or nanoparticles to protect them during processing and storage. Various microencapsulation techniques are discussed, including spray drying, extrusion, coacervation, and liposome formation. The selection of technique depends on the properties of the active ingredient and wall material. Microencapsulation helps address issues like nutrient degradation, incompatible ingredients, and texture changes in food products. It allows for new ingredients to be incorporated and processing parameters to be adapted.
This document is a student paper that investigates whether selected sugar alcohols found in sugar-free chewing gum can effectively reduce the concentration of Streptococcus mutans bacteria in dental plaque. The student describes using an in vitro closed chamber system to model the oral cavity and test sugar alcohols on biofilms grown on ceramic discs. The experiment involves growing biofilms on discs using saliva solution, then testing sugar alcohol solutions in trials run through the closed chamber system. The results will determine if sugar alcohols can lower S. mutans concentrations compared to a sucrose control.
Vol. 4, Issue 8, August 2016, PharmaTutor, Paper-2KH. Hussan Reza
This document provides an overview of recent developments in oral thin film technology. It discusses how oral thin films offer advantages over traditional oral solid dosages for patients who have difficulty swallowing, by dissolving rapidly in the mouth. The document outlines the key components of oral thin films, including water-soluble polymers, plasticizers, surfactants, and other excipients. It describes common manufacturing methods like solvent casting and hot melt extrusion. Finally, it provides an overview of the growing market for oral thin films, both prescription and over-the-counter, as well as current research and patent activity related to this drug delivery technology.
ppt on flotable gastroretentive insitu gelPALLAVIPADWAL3
This document discusses the formulation and evaluation of an oral floatable in situ gel using biodegradable polymers for drug delivery. It begins with an introduction to gels, in situ gel drug delivery systems, and oral in situ gel systems. It describes the benefits of these systems, including ease of administration and improved patient compliance. The document then discusses the need for prolonged gastric retention to improve absorption of certain drugs. It outlines the plan to develop an optimized oral in situ gel system for Atenolol using a factorial design. The drug and polymer properties are described. The materials and equipment used are listed. The preparation method for the in situ gelling solutions is provided. The document concludes with a discussion of the experimental work to be
This document discusses various methods for preventing dental caries, including dietary control and caries activity tests. It describes reducing consumption of carbohydrates, especially sugars, and substituting sucrose with less cariogenic sweeteners. It also outlines tests such as counting lactobacillus bacteria in saliva, using pH indicators to detect acid production, and measuring how quickly saliva causes a color change in agar, which can help assess individual caries risk levels. The goal is to identify people who may develop cavities and give preventive recommendations tailored to their oral health needs.
The document summarizes a study that investigated the nutritional composition, physicochemical properties, and sensory quality of cookies made by substituting wheat flour with 20%, 30%, and 50% mango pulp. Key findings include:
- Moisture, ash, and water absorption increased as mango pulp substitution increased, while water solubility decreased.
- Sensory analysis showed cookies with 20-30% mango pulp substitution were rated best for color, taste, and acceptability, though flavor ratings were not significantly different.
- Crispness decreased as mango pulp substitution increased, possibly due to higher fiber content in mango pulp.
The document discusses different types of mouthwashes, their uses, and key ingredients. Fluoride mouthwashes help prevent decay and are recommended for children with orthodontic treatments or high caries risk. Antiplaque mouthwashes inhibit bacterial plaque formation and prevent or resolve gingivitis, though they cannot treat existing periodontal disease. Popular antiplaque mouthwashes contain essential oils, oxygenating agents, or bisguanide antiseptics like chlorhexidine which has strong antiplaque properties due to substantivity. However, chlorhexidine can stain teeth brown and encourage calculus formation. The document also cautions that alcohol in many mouthwashes may increase oral cancer risks if consumed frequently.
This document provides an overview of microencapsulation techniques. It defines microencapsulation as encapsulating active food ingredients in micro- or nanoparticles using various techniques like spray drying, extrusion, fluidized bed, and coacervation. These techniques encapsulate ingredients in a protective coating to improve stability, compatibility with food matrices, and control release during processing and storage. The document discusses challenges in food processing that microencapsulation addresses and provides examples of encapsulating materials like flavors, vitamins, and prebiotics to overcome degradation issues and incorporate health benefits into foods.
This document provides an overview of microencapsulation techniques. It defines microencapsulation as encapsulating active food ingredients in micro- or nanoparticles using various techniques like spray drying, extrusion, fluidized bed, and coacervation. These techniques encapsulate ingredients in a protective coating to preserve nutrients, flavors, and other sensitive components during processing and storage. The document also discusses challenges in the food industry that microencapsulation addresses, such as ingredient degradation and incompatibility with food matrices. It reviews common encapsulation materials and methods used.
Art And Science Behind Modified Starch Edible Films And Coatings A ReviewJim Jimenez
This document reviews the art and science behind modified starch edible films and coatings. It discusses how technological advances have led to increased constraints on food packaging, prompting the use of biopolymer packages. Starch satisfies the requirements for an edible coating/film due to its availability, extraction yield, cost, biodegradability and other properties. However, native starch has some drawbacks for film formation. The document then reviews various chemical, physical and combined modification techniques that can improve starch properties for film formation by altering starch molecular structure. These include cross-linking, substitution, oxidation, and acid hydrolysis of starch. The effects of different chemical modifications on starch properties are also summarized in a table.
Dental caries is caused by the interaction of four main factors: the tooth, dental plaque, diet, and time. Dental plaque is a soft biofilm containing bacteria like Streptococcus mutans that produce acid from sugars in the diet, causing demineralization of tooth enamel and leading to cavities. Diet plays a key role, as frequent consumption of fermentable carbohydrates like sucrose promotes acid production. Other factors like saliva, fluoride, socioeconomic status, and education can also influence risk. Dental caries is diagnosed visually, tactilely, and radiographically and can be classified based on location, extent, and rate of progression. Prevention focuses on reducing sugar intake, maintaining oral hygiene to
The document discusses enzymes that are used in detergents and what they do. There are six main enzymes - amylases, proteases, lipases, pectinases, cellulases, and mannanases. Each enzyme targets a specific macromolecule like carbohydrates, proteins, or lipids. For example, amylases break down starches from foods. Some enzymes have been modified, like cellulases, to increase stability in alkaline conditions. Sources of the enzymes include various bacteria. Careers in this industry include research scientists that work to modify enzymes.
This document discusses the saliva and its role in oral health. It defines saliva and describes the major and minor salivary glands. The mechanisms of saliva formation and its composition, properties, and functions are explained. Factors that influence salivary flow rate and the correlation between saliva and dental caries are summarized. The roles of saliva in acquired pellicle formation, calculus formation, and salivary gland diseases are also outlined.
This document discusses the role of saliva, pH, and diet in dental caries. It begins with an overview of salivary gland anatomy and physiology, and the functions of saliva, including dilution of sugars, buffering of acids, remineralization, and antibacterial properties. These protective roles help prevent dental caries. The document then covers the concepts of critical pH and how pH impacts demineralization. Finally, it examines the relationship between various dietary factors and dental caries risk, such as sugars, fats, proteins, vitamins, and minerals. Certain foods and components have cariogenic or anticariogenic potential depending on their properties.
DEVELOPMENT AND EVALUATION OF ONDANSETRON MEDICATED JELLYPARAS POPHALKAR
The document summarizes a seminar presentation on the development and evaluation of a medicated jelly using an model drug. The objectives were to design a stable oral medicated jelly, study the effects of different formulation variables on drug release, and analyze the optimized formulation. Various ondansetron jelly formulations were prepared using different polymers and evaluated for characteristics such as drug release, stability, and content uniformity. Formulation F3 containing gelatin and carbopol was found to be the optimized formulation based on its rapid and controlled drug release profile. Stability studies showed F3 was physically and chemically stable over 60 days. The study demonstrated ondansetron jelly is beneficial for improving bioavailability over other oral dosage forms.
Similar to 2015 FORMATION, CLEARANCE and MOUTHFEEL PERCEPTION OFORAL COATINGS FORMED BY EMULSIONFILLED GELS (20)