Amount Of Gelatin Research Articles

Development of New Sublingual Formulation for Transmucosal Delivery of Peptides

Since oral bioavailability of peptides is extremely low, self-injectable and intranasal formulations have been developed; however, these treatments have problems such as storage and discomfort. The sublingual route is considered suitable for peptide absorption because there is less peptidase and it is not subject to hepatic first-pass effects. In this study, we attempted to develop a new jelly formulation for sublingual delivery of peptides. Gelatins with molecular weights of 20000 and 100000 were used as the jelly base. The gelatin was dissolved in water with a small amount of glycerin and air-dried for at least 1 d to form a thin jelly formulation. A mixed base of locust bean gum and carrageenan was used as the outer layer of the two-layer jelly. Jelly formulations with various compositions were prepared, and we evaluated the dissolution time of the jelly formulations and urinary excretion. It was found that the dissolution time of the jelly became slower as the amount of gelatin and the molecular weight increased. Using cefazolin as a model drug, urinary excretion after sublingual administration was measured, and it was found that urinary excretion tended to increase when using a two-layer jelly covered with a mixed base of locust bean gum and carrageenan compared to oral administration of an aqueous solution. Our findings suggest that sublingual drug absorption could be improved by allowing the drug eluted from the jelly formulation to remain in sublingual region for a longer time.

Влияние технологических факторов на воздушную фазу взбитых кисломолочных десертов

Whipped desserts made of fermented milk are very popular. They also make it possible to expand the range of functional products. The consumer properties of defrosted desserts depend on the air phase. This research featured the impact of different formulations and methods on the dispersion of the air phase in the process of defrosting fermented-milk desserts.
 The study featured several samples of whipped fermented desserts. Sample 1 contained gelatin; Sample 2 contained pectin. Samples 1 and 3 had different contents of fermented foundation while Samples 3 and 5 differed in the amount of gelatin stabilizer. Sample 4 contained a whey protein concentrate. The dispersion of structural elements was measured using microstructural methods.
 The experiments included the quality parameters of mixes, as we ll as the dispersion of air phase in the frozen state and after 24 h of storage at 4 ± 2°C. The viscosity of the sample with pectin exceeded that with gelatin by 3.8 times. Extra whey protein increased the viscosity by 4.4 times and the overrun – by 1.4 times. In the whey protein sample, the average diameter of air bubbles was 36 μm after 24 h of storage at 4 ± 2°C and 50 μm after 12 months, while in the sample without protein it was 48 and 86 μm, respectively. Sample 3, which had a greater fermentation, demonstrated a smaller average diameter of air bubbles (by 21 μm) after 24 h of storage than the sample with yogurt. The sample with extra gelatin increased the overrun by 1.3 times and negatively affected the dispersion of the air phase. After 24 h of storage, the average diameter of the air bubbles in the sample with an increased content of stabilizer was higher by 27 μm. The air phase was less stable in the sample with pectin.
 The research established the effect of gelling agents, whey protein concentrates, and fermented foundation on the dispersion and stability of the air phase in fermented-milk desserts. Pectin appeared to have a negative effect on the air phase during defrosting and caused excessive condensation and drainage. The increasing amount of fermented base and gelatin, as well as the use of whey protein concentrates, increased the stability of the air phase during 24 h of storage at 4 ± 2°C. The research results could be used to develop new production technologies of overrun fermented desserts and their preservation in the defrosted state.

Preparation of Spherical Ultrafine Silver Particles Using Y-Type Microjet Reactor.

Herein, micron-sized silver particles were prepared using the chemical reduction method by employing a Y-type microjet reactor, silver nitrate as the precursor, ascorbic acid as the reducing agent, and gelatin as the dispersion at room temperature (23 °C ± 2°C). Using a microjet reactor, the two reaction solutions collide and combine outside the reactor, thereby avoiding microchannel obstruction issues and facilitating a quicker and more convenient synthesis process. This study examined the effect of the jet flow rate and dispersion addition on the morphology and size of silver powder particles. Based on the results of this study, spherical and dendritic silver particles with a rough surface can be prepared by adjusting the flow rate of the reaction solution and gelatin concentration. The microjet flow rate of 75 mL/min and the injected gelatin amount of 1% of the silver nitrate mass produced spherical ultrafine silver particles with a size of 4.84 μm and a tap density of 5.22 g/cm3.

Synthesis and characterization of ciprofloxacin-loaded biodegradable magnesium implants for the prevention of implant-associated infections

Thanks to developments in prophylactic antibiotics in recent decades, the risk of wound infection in orthopedic surgeries decreased significantly. Different local antibiotic delivery methods are employed to reduce hard and soft tissue-related infection. This research is aimed at studying the efficacy of a brand-new biodegradable, ciprofloxacin (CP)-loaded with various amounts of Gelatin (GE) (5 and 10 wt%), sealed the pores and cracks of magnesium oxide - titanium dioxide (MgO–TiO2) nanocomposite film fabricated by Micro-Arc Oxidation (MAO) process on the surface of pure Mg implant. The results indicated that both synthesized GE-CP coatings on the surface of MgO–TiO2 films are biocompatible and antibacterial (with rate of 99.99%) although the corrosion resistance of the coating containing 10 wt% of GE is more than doubled that of the composite coating comprising 5 wt% of GE, and the release of CP from MgO–TiO2/10 GE-CP coating was more slowly. It can be, therefore, concluded that magnesium (Mg) implants with this composite coating containing 10 wt% of GE could be potentially used for bone regeneration applications.

Acceleration of Electrospun PLA Degradation by Addition of Gelatin.

Biocompatible polyesters are widely used in biomedical applications, including sutures, orthopedic devices, drug delivery systems, and tissue engineering scaffolds. Blending polyesters with proteins is a common method of tuning biomaterial properties. Usually, it improves hydrophilicity, enhances cell adhesion, and accelerates biodegradation. However, inclusion of proteins to a polyester-based material typically reduces its mechanical properties. Here, we describe the physicochemical properties of an electrospun polylactic acid (PLA)-gelatin blend with a 9:1 PLA:gelatin ratio. We found that a small content (10 wt%) of gelatin does not affect the extensibility and strength of wet electrospun PLA mats but significantly accelerates their in vitro and in vivo decomposition. After a month, the thickness of PLA-gelatin mats subcutaneously implanted in C57black mice decreased by 30%, while the thickness of the pure PLA mats remained almost unchanged. Thus, we suggest the inclusion of a small amount of gelatin as a simple tool to tune the biodegradation behavior of PLA mats.

Influence of the Gelatin Amount on the Indicators of a Defrosted Fermented Milk Dessert Texture

BACKGROUND: The expansion of the range and improvement of the quality are urgent tasks in the ice cream industry. Fermented milk desserts consumed defrosted and combining the properties of ice cream and fermented products can be considered new products. The selection of stabilizergelling agents and determination of their mass fraction are important stages in the development of the fermented milk dessert technology. Among them, gelatin is the most effective and convenient.
 AIM: The object of this study is to examine the effect of the gelatin amount on the structure and texture of defrosted fermented milk desserts.
 MATERIALS AND METHODS: Samples of desserts with a mass fraction of gelatin from 1,3 to 1,9% are the objects of this study. Rheological research methods for estimating the dynamic viscosity and indicators of consistency were used. The dispersion of the air phase of frozen samples and after storing at the temperature of 42С for 4 hours has been estimated.
 RESULTS: The dispersion of the air phase and texture characteristics, such as hardness, adhesiveness, adhesive force, apparent modulus, and recoverable deformation, were examined during the research. The research results show that increasing the gelatin amount did not influence the viscosity but decreased the overrun. Increasing the gelatin amount did not influence the average size of air bubbles after 4 h of storage. The influence of the gelatin amount on the texture indicators of the defrosted dessert was estimated. Adhesiveness and adhesive force with the increase in the gelatin amount by 0.3% were reduced by 16% and 912%, respectively. The obtained results have practical importance in the production and sale of defrosted fermented milk desserts.

Geotechnical Investigation of Gelatin Biopolymer on Cohesive Soils

Gelatin, a biopolymer derived from animal proteins, has been selected to stabilize three fine-grained soils by determining select index and engineering properties. Specimens for California Bearing Ratio (CBR) were tested using three different curing methods, i.e., thermally cured at 60 °C, unsoaked, and 7 days air-cured submerged specimens. The amount of gelatin added to the soil ranged from 0.5% to 2% by soil weight. The sequence of the interaction between gelatin and the clays is as follows: (A) The biopolymer solution is adsorbed and agglomerated onto the surface of the clay. (B) The presence of Al3+, Si4+, and K+ ions on the clay promotes the blending of connective linkages with negatively charged gelatin. (C) The connection reinforcements harden with the curing period and subsequent drying of the stabilized soils. (D) Drying of the gelatin–clay complex also establishes alternative bonding modes such as van der Waals interactions and ligand exchange. The biopolymer formed dry, rigid films after 72 h which were responsible for coating and reinforcing the soil particles. Thermal curing by 1% addition of gelatin yielded the maximum CBR of 91.42%, 141.1%, and 122.3% for high compressible clay, low compressible clay, and low compressible silt, respectively, and a maximum Unconfined Compressive Strength (UCS) of 3968 kN/m2 for the low compressible clay. The UCS results revealed that brittle failure was predominant for the gelatin-amended soils after 28 days of curing while shear failure was observed for the treated soils tested 2 h after sample preparation. Tests on pH revealed that the gelatin-stabilized soils displayed marginal variations after 28 days. Spectroscopic analysis revealed the various types of bonds between gelatin and the clays. A reduction in mass of 9% was observed for the alternate wetting and drying of the high compressible clay after a period of 12 cycles. The adsorption of the clay–gelatin complex was indicated by variation in average particle diameter and specific surface. Savings in 450 m3 and 93.75 m3 of coarse aggregates and dense bituminous macadam, respectively, were observed for a 1 km pavement for the stabilized low compressible clay.

Nanoparticle-based chewable gels of praziquantel

Chewable gels present significant advantages over conventional dosage forms, despite their development is not comprehensively assessed. In this sense, six formulations, varying gelatine concentration, dose, and form of incorporation of praziquantel, were developed and characterized. The novelty of this approach focused not only on the development of the formulation itself but also on the incorporation of the drug in a nanoparticulated form. The obtained results for moisture content, water activity, pH, and drug content were within the expected values for this type of formulation. On the other hand, texture and disintegration parameters were influenced by the form of incorporation of praziquantel and the amount of gelatine added. Finally, in vitro dissolution of chewable gels showed significant differences with intermediate products, though the improved dissolution of the nanoparticulated drug was maintained. In conclusion, nanoparticulate drugs can be incorporated into these semisolid formulations and could be successfully applied to other low-aqueous solubility drugs.

Investigating the correlation between the protein adhesion simulation and the biocompatibility of polymeric substrate for skin-tissue-engineering applications.

Investigating the protein adhesion properties of polymeric scaffolds through computational simulations can predict the biocompatibility of scaffolds before an experimental assay is carried out. This prediction can be highly beneficial since it can cut costs and the time it takes for experimental assays. The current study aims to test the hypothesis that there is a correlation between the biocompatibility of a composite scaffold and the molecular dynamics simulations of protein adhesion. To this end, chitosan and gelatin were selected for fabricating a composite skin-tissue wound scaffold with five different polymer ratios. This polymeric blend has not been simulated for protein adhesion. The cell proliferation and viability of the samples were quantified via MTT assay using fibroblast cells. Then a series of molecular dynamics simulations were performed to measure the adhesion energy of two prominent extracellular matrix proteins - fibronectin, and collagen type I. Besides, a higher gelatin percentage in the scaffold leads to a decrease in the porosity. The results demonstrated a strong correlation between the experimental data and molecular dynamics simulations. The sample with equal amounts of chitosan and gelatin had the highest cell viability and the strongest adhesion energy, of 239 kcal mol-1 for collagen type I, and 149 kcal mol-1 for fibronectin. This correlation was also evident in other samples: samples with gelatin-to-chitosan ratios of 3 : 1 and 1 : 3 had the lowest cell viability and the weakest adhesion energy, respectively.

G. Khomych, A. Horobes, Yu. Nakonechna, I. Choni, N. Teslenko USE OF PECTIC -CONTAINING RAW MATERIALS IN DESSERT TECHNOLOGY

The article is devoted to the expansion of the assortment list of raw materials in the technology of food products and the use of pectin-containing fruit raw materials in the technology of desserts. The purpose of the article is to improve the technology of dessert products by using semi-finished products (puree, jelly juice) from blackcurrant, gooseberry, cranberry, chaenomeles fruits to enrich the nutritional and biological value, improve the structural and mechanical properties of finished products and maximize the resource potential of raw materials. The chemical composition of pectin-containing fruit raw materials and its processing products (pomace, puree, gelatinous juice) was studied and the presence of a high content of pectin and phenolic substances in their composition, which are mainly localized in the skin of fruits and berries. It is shown that gelling juices from fruit raw materials contain a higher content of pectin and phenolic substances compared to puree, which indicates the expediency of their use in the technology of jelly-like desserts. Based on the experimental studies, the effect of gelling juices from various types of pectin-containing fruit raw materials on the strength and structural-mechanical properties of desserts, and it was determined that the best indicators are characterized by samples of dessert products with the addition of 50% of gelling juice from the prescription amount of gelatin. The technology of making panna cotta dessert using gelatinous juices has been improved. It is recommended to use a compositional combination of gelling juice from pectin-containing fruit raw materials with gelatin as a structure- former to get a panna cotta dessert, because there is a complex interaction of pectin substances of fruit raw materials and gelatin, the nutritional and biological value of the finished products increases, the maximum use of the resource potential of the raw materials is achieved, which indicates the greening of production.

Effect of Pork Skin Gelatin on the Physical Properties of Pork Myofibrillar Protein Gel and Restructured Ham with Microbial Transglutaminase.

The goal of this study was to determine the qualities of pork myofibrillar protein (MP) gels added with pork gelatin and transglutaminase (TGase), as well as their application to restructured ham (RH). MP mixtures were prepared with various levels of gelatin (0.5, 1.0, and 1.5%. w/w) and TGase. In this study, cooking loss (CL), gel strength, shear stress, and the microstructure of MP with various levels of gelatin were evaluated. After RHs were manufactured with varying levels of gelatin and TGase, the physicochemical and textural properties were measured. The CL of the MP with 1% (w/w) of gelatin was decreased. Regardless of the presence of TGase, increased amounts of gelatin in the MP gels resulted in high shear stress. Shear values were higher in the RH with gelatin treatment than in the other treatments. In addition, the RHs with gelatin alone or combined with TGase had high water-holding capacity. The RH with the combination of gelatin and TGase had higher sensory attributes than the control. Gelatin improved the physical properties of the RHs and is recommended for application in various meat products.

A Comparative Study of Three Approaches to Fibre's Surface Functionalization.

Polyester-based scaffolds are of research interest for the regeneration of a wide spectrum of tissues. However, there is a need to improve scaffold wettability and introduce bioactivity. Surface modification is a widely studied approach for improving scaffold performance and maintaining appropriate bulk properties. In this study, three methods to functionalize the surface of the poly(lactide-co-ε-caprolactone) PLCL fibres using gelatin immobilisation were compared. Hydrolysis, oxygen plasma treatment, and aminolysis were chosen as activation methods to introduce carboxyl (-COOH) and amino (-NH2) functional groups on the surface before gelatin immobilisation. To covalently attach the gelatin, carbodiimide coupling was chosen for hydrolysed and plasma-treated materials, and glutaraldehyde crosslinking was used in the case of the aminolysed samples. Materials after physical entrapment of gelatin and immobilisation using carbodiimide coupling without previous activation were prepared as controls. The difference in gelatin amount on the surface, impact on the fibres morphology, molecular weight, and mechanical properties were observed depending on the type of modification and applied parameters of activation. It was shown that hydrolysis influences the surface of the material the most, whereas plasma treatment and aminolysis have an effect on the whole volume of the material. Despite this difference, bulk mechanical properties were affected for all the approaches. All materials were completely hydrophilic after functionalization. Cytotoxicity was not recognized for any of the samples. Gelatin immobilisation resulted in improved L929 cell morphology with the best effect for samples activated with hydrolysis and plasma treatment. Our study indicates that the use of any surface activation method should be limited to the lowest concentration/reaction time that enables subsequent satisfactory functionalization and the decision should be based on a specific function that the final scaffold material has to perform.

Strategies to Improve the Anticancer Action of 5-Fluorouracil By Using Magnetically Targeted Drug Delivery Systems

ABSTRACT In this study the iron oxide incorporated gelatin nanoparticles (IOIGNPS) were prepared following an emulsion crosslinking method employing genipin as a non-toxic crosslinking agent. The drug loaded nanoparticles were characterised by analytical techniques. Whereas the FTIR spectra confirmed the crosslinking of gelatin by genipin and encapsulation of the drug, the TEM analysis revealed the nanosize (up to 100 nm) of the nanoparticles. The magnetisation study suggested for the superparamagnetic nature of nanoparticles. It was found that the amount of released drug increases with increasing percent loading of 5-FU in the range 21.1% to 44.4%. The release profiles of drug were affected by various experimental factors such as the amount and type of gelatin in the feed mixture, pH of the release media, nature of the release medium, and strength of the applied magnetic field. The swelling results indicated that the extent of swelling regulated the extent of drug release.

Technological aspects of rice gluten-free bread production

The article presents data on the study of the influence of hydrocolloids and protein additives on the technological aspects of gluten-free rice bread production. The method of full-factor experiment PFE 2 3 determined the optimal conditions for bread production – the amount of yeast 1.5% by flour weight, dough moisture 60%, duration of fermentation, and proofing 70 minutes. The prescribed amount of yeast, salt, agar, and gelatin was dissolved in water at 35 ºC and mixed with the specified amount of rice flour. The dough was kneaded for 15 minutes. The dough was placed in the mould and left to ferment for 40 minutes and stand for 30 minutes at the temperature of 30 ºC. After fermentation, the dough was divided into pieces weighing 50 grams, placed in baking tins, and baked for 35 – 40 minutes at the temperature of 180 ºC. Since adding polysaccharides and protein improvers to the recipe of gluten-free dough to regulate its technological properties can significantly affect the intensity of fermentation and the activity of amylolytic enzymes of flour, studied the dynamics of carbon dioxide release gluten-free rice dough. It was found that additives of protein nature increase the amount of carbon dioxide accumulation in gluten-free dough by 33 – 44%. It is experimentally substantiated that the recommended duration of fermentation of rice flour dough with the addition of gelatin is 45 – 50 min, with the addition of agar 25 – 30 min, and the mixture of gelatin and agar 35 – 45 min. It is established that to achieve full readiness of bread based on rice flour, it is possible after 35 minutes of baking at 200 ºC. When extending the duration of heat treatment, the quality of bread does not change, so long-term heat treatment is not economically feasible.

Effects of Acidulants on the Rheological Properties of Gelatin Extracted from the Skin of Tilapia (Oreochromis mossambicus).

This study aimed to evaluate the effects of lactic acid (LA), citric acid (CA), and malic acid (MA) varying in concentration (0.5–2.0% w/w) on the rheological properties of fish gelatin (1.5–6.67% w/w) obtained from the skin of tilapia (Oreochromis mossambicus). The addition of LA, CA, or MA in gelatin dispersions significantly (p < 0.05) weakened their gel strengths, leading to a 14.3–62.2 reduction in gel strength. The gel strength, elastic (G′), and viscous (G″) moduli, as well as the gelling (TG) and melting (TM) temperatures of gelatin dispersions decreased with an increased level of acid added, implying the weakening effects of these acids on junction zones of the gelatin network in aqueous media. The addition of LA had less effect on these rheological properties of gelatin dispersions as compared to that of MA and CA, which were consistent with their effects on the pH of gelatin dispersions. Moreover, the reductions of TG and TM for gelatin dispersions with a higher gelatin concentration (e.g., 6.67% gelatin with 0.5% LA, TG dropped 0.4 °C) due to the addition of LA, CA, or MA were less pronounced compared to those with a lower gelatin content (e.g., 2% gelatin with 0.5% LA, TG dropped 7.1 °C), likely attributing to the stronger buffering effect of the high gelatin dispersion and less percentage reduction in the junction zones in the dispersion due to the addition of an acid. Incorporation of the effects of acids on the linear relationships (R2 = 0.9959–0.9999) between the square of gelatin concentrations and G′ or G″ could make it possible to develop a model to predict G′, G″, phase transition temperatures of gelatin dispersions containing different amounts of gelatin and acid (within the tested range) in the future.

Solvent types used for the preparation of hydrogels determine their mechanical properties and influence cell viability through gelatine and calcium ions release.

Alginate-gelatin hydrogels are the most commonly used materials for 3D bioprinting. Their printability depends on their properties, and these derive from the way they are prepared and their very composition. Therefore, the aim of the study was to investigate the type of solvent (deionized water, phosphate buffer, and culture medium) and contents of gelatin in the composition of hydrogel (2% wt/vol alginate, 6% and 9% wt/vol of gelatin) on their biological, physicochemical, and mechanical properties, as well as printability and the ability of cells to proliferate in the printed structures. The results obtained revealed that all the manufactured hydrogel materials are biocompatible. The use of deionized water as a solvent results in the highest degree of cross-linking of hydrogels, thus obtaining a polymer with the highest rigidity. Moreover, an increase in gelatin content leads to an increase in the Young's modulus value, irrespectively of the solvent in which the hydrogels were prepared. Based on the chemical structure, it is more reasonable to use a culture medium for bioink preparation due to free NH and NH2 groups being present, which are ligands for cell attachment and their proliferation. For the selected material (2A9GM), the printability and high viability of the cells after printing were confirmed. In this case, the concentration of the cross-linking agent influences gelatin amount release and calcium ions release, and these two processes determine the change in the viability of the cells encapsulated in the bioink.

Enhanced sustained responsive-systems based on anionically modified gelatin-containing hybrid gels: A route to correlate physico-mechanical and swelling properties

Anionically modified gelatin-based multi-responsive hybrid gels were prepared by free radical copolymerization of acrylamide (AAm) and itaconic acid (IA) in varying amounts of gelatin (GLN). Influence of composition on physicochemical and mechanical properties was assessed. Maximum degradation temperatures of hybrids increased with addition of GLN to PAAm/IA network. Equilibrium swelling of hybrid PAAm/IA-GLNs was studied in water as a function of GLN content in the range of 0.075–0.750% (w/v). By examining the variation of the compression elastic modulus of hybrids with GLN, a correlation was obtained for the dependence of the effective crosslink density on the GLN content. pH sensitive swelling of hybrids exhibited a double-step increase with the S-shaped curve around pH 4.7 and 8.0. In studies evaluating the swelling tendency in various solvents, Hofmeister series and various swelling temperatures, it was found that swelling kinetics in NaNO3 solutions proceeds by Fickian diffusion and Schott's pseudo-second order model can be effectively used to evaluate swelling kinetics. Hybrid gels were applied to adsorption of cationic methylene blue (MB) and malachite green (MG) as model contaminating dyes from aqueous solutions. Accordingly, GLN-based hybrid gels could be a good adsorbent for the removal of cationic dyes from the contaminated waters.

Tailorable low temperature silica-gelatin biomaterials for drug delivery

Sol-gel silica-based hybrids combine an inorganic compound, silica, with an organic one to tune its properties for tissue regeneration. These hybrid materials can be produced at low temperature, which allow to encapsulate and release bioactive molecules, acting as a drug delivery system and enhancing tissue regeneration. In this study, tetraethyl orthosilicate (TEOS) has been combined with gelatin, which was cross-linked with 3-Glycidyloxypropyl)trimethoxysilane (GPTMS). Different factors during silica preparation can influence the physicochemical properties of the hybrids; therefore, different H2O/TEOS molar proportions and different volume ratios of TEOS:GPTMS and gelatin:sol were explored in the silica-gelatin hybrid preparation. The properties of the materials were assessed, obtaining the influence of each factor on swelling, degradation, mechanical properties and encapsulated molecule release rate. Higher amount of water in the reaction decreased the degradation rate and mechanical properties of the hybrid, while reducing the water uptake. In the case of the TEOS:GPTMS volume ratio, a higher amount of cross-linker slightly decreased the water uptake and the degradation rate, improving the mechanical properties. Finally, for the gelatin:sol volume ratio, as the amount of polymer increases, the water uptake, degradation rate and mechanical properties were higher. Lastly, a model molecule, doxycycline, was also encapsulated within the hybrids and release over 21 days, demonstrating the encapsulation and release capacity of drugs without limiting their stability. The release rate showed a similar tendency as degradation, being faster as the water and gelatin amounts increased and slower as the cross-linker concentration raised. These results demonstrate that the different parameters of the silica-gelatin hybrids during preparation can be adjusted to tune the properties and drug release rates, making them promising biomaterials to use as drug delivery scaffolds for tissue regeneration.

Semisolid Extrusion 3D Printing of Propranolol Hydrochloride Gummy Chewable Tablets: an Innovative Approach to Prepare Personalized Medicine for Pediatrics.

The demand for personalized medicine has received extensive attention, especially in pediatric preparations. An emerging technology, extrusion-based 3D printing, is highly attractive in the field of personalized medicine. In this study, we prepared propranolol hydrochloride (PR) gummy chewable tablets tailored for children by semisolid extrusion (SSE) 3D printing technology to meet personalized medicine needs in pediatrics. In this study, the effects of critical formulation variables on the rheological properties and printability of gum materials were investigated by constructing a full-factorial design. In addition, the masticatory properties, thermal stability, and disintegration time of the preparations were evaluated. Bitterness inhibitors were used to mask the bitterness of the preparations. The results of the full-factorial design showed that the amount of gelatin and carrageenan were the key factors in the formulation. Gelatin can improve printability and masticatory properties, carrageenan can improve thermal stability, and accelerate the disintegration of preparations; therefore, a reasonable combination of both could satisfactorily meet the demand for high-quality 3D printing. γ-Aminobutyric acid can reduce the bitterness of gummy chewable tablets to improve medication compliance and the determined formulation (F7) met the quality requirements. In conclusion, the gum material has excellent potential as an extrusion material for 3D printing. The dosage can be adjusted flexibly by the model shape and size. 3D printing has broad prospects in pediatric preparations.

Synthesis of Hydrogenated Natural Rubber Having Epoxide Groups Using Diimide.

Epoxidized natural rubber (ENR) with 50% mol of epoxide groups was synthesized using performic acid generated from the reaction of formic acid/hydrogen peroxide in latex form followed by hydrogenation using diimide generated from hydrazine (N2H4) and hydrogen peroxide (H2O2) with boric acid (H3BO3) as a catalyst. The resulting products (hydrogenated epoxidized natural rubber, HENR) were characterized by proton nuclear magnetic resonance spectroscopy (1H-NMR), gel testing, transmission electron microscopy (TEM), differential scanning calorimetry (DSC), and thermogravimetric analysis (TGA). The effects of reaction parameters such as N2H4 amount, H2O2 amount, H3BO3 amount, gelatin amount, reaction time, and reaction temperature on the percentage of hydrogenation degree and gel content were investigated. The transmission electron micrographs of the particles confirmed a core/shell structure consisting of a highly unsaturated concentration region as the core encapsulated by a low carbon–carbon double bond concentration region as the shell, which indicated that the rubber particle seemed to be modified from the outer layer to the center of the rubber particle. Overall, the data showed that an increase in the amount of the individual chemicals, reaction time, and temperature increased the hydrogenation degree. However, a higher level of gelatin retarded an increase in the percentage of hydrogenation degree. As the hydrogenation degree increased, the gel content increased due to the ether linkage and the crosslinking reaction triggered through hydroxyl radicals. From DSC measurements, the glass transition temperatures of hydrogenated products increased above those of original rubbers. The thermal stability of hydrogenated products was improved, demonstrated by a decomposition temperature shift to a higher temperature than ENR, as shown by the results from the thermogravimetric analysis. Therefore, the hydrogenated ENR (HENR) exhibited good thermal stability, which could extend the applications of ENR in the automotive and oil industries.