Different Types Of Ingredients Research Articles

A literature review on various agents which can be used as a mouthwash for effective oral care

There are various types of mouthwashes available in the market, which contains different types of ingredients in it, which are active and inactive in nature. A mouthwash can perform various functions like, it can provide an antimicrobial activity, can be used as a topical anti-inflammatory agent, as a topical analgesic and most commonly and importantly for the prevention of the occurrence of the caries in the oral cavity. Mouthwashes are the most common types of agents, which came in direct contact with the oral mucous membrane and can be absorbed directly into the blood stream. Different agents which can be used in the preparation of the oral mouthwashes are chlorhexidine, benzydamine hydrochloride, cetylpyridinium chloride and sodium benzoate, triclosan, oxygenating agents, sodium bicarbonate, alcohol, while on the other side the main content of the poly herbal mouth washes are clove, peppermint, green tea, ajwain, neem, tulsi and leaf of guava fruit. Usually, most therapeutic oral rinses or natural mouth rinses usually does not contain any alcohol or sugar or any type of artificial sweetener in it.

Corn Extrudates Enriched with Health-Promoting Ingredients: Physicochemical, Nutritional, and Functional Characteristics

The objective of this study was to evaluate the effects of different types of powder additions on the properties of corn extrudates. The following ingredients, which are good sources of bioactive compounds, were used to substitute corn flour: legume protein sources (2% pea, 5% broccoli, and 5% lucerne), plants (15% beetroot and 15% rosehip), and condiments (2% chili, 2% turmeric, 2% paprika, and 2% basil). The total polyphenolic content (TPC) and antioxidant activity (AA) increased when the corn flour was replaced with the different types of ingredients. The highest TPC was found for rosehip followed by the beet, basil, and broccoli additions. Compared to the raw formulations, all the extrudates, except the rosehip extrudate, showed a decrease in the TPC ranging from 11 to 41%, with the smallest loss (11%) occurring for basil and the highest loss (41%) occurring for the control extrudate, respectively. The same observation was recorded for the AA. For the extrudate enriched with rosehip, the TPC and AA increased by 20% and 16%, respectively. The highest level of protein digestibility was in the corn extrudate with the pea addition followed by broccoli and lucerne. The extruded corn samples with condiment additions had a lower glycemic index than the control extrudate. This study demonstrated the potential for the production of gluten-free corn extrudates enriched with ingredients from different sources with improved nutritional properties, conferring also a natural color in the final extrudates.

DEVELOPMENT OF LAMBANOG (COCONUT VODKA) BASED CONCOCTION AS AUTHENTIC COCKTAIL DRINK IN THE PROVINCE OF THE PHILIPPINES

The purpose of the study is to develop Quezon’s authentic cocktail drink to promote the local product in Quezon Province using lambanog based and local ingredients in selected municipalities of 1st and 2nd districts in Quezon province specifically Mauban, Pagbilao, Sampaloc, Tayabas, Infanta, Sariaya and Lucena City. This is a Research and Development type of study which focuses on developing products that would contribute to the industry of the province. Owners, managers, and bartenders were the respondents of the study.
 
 The methodology used in the study was Research and Development using a developed lambanog based concoction focused on three phases; generating phase where all ingredients/materials for the development of local lambanog concoction were gathered, followed by the development phase where the concoction according to the acceptance of the taste and physical attributes of the lambanog cocktail were created and developed and lastly is the field try-out phase where the acceptability of the lambanog based concoction to the market were tested. As to the result of the study, among the varieties of the different types of ingredients in Quezon province gathered by the researchers as modifiers, the tanglad, butterfly dried ternate, bignay, mulberry fruit, katmon, liputi, and passion fruit were proven to have a good blend with the lambanog concoction when it comes to its appearance, taste/flavor, and odor/smell. Among the three cocktail drinks Cocktail 2 with concoction of lambanog, bignay, mulberry fruit, katmon, liputi and simple syrup got the highest acceptance level when it comes to its appearance. While to its taste/flavor and smell/odor cocktail 1 with the concoction of lambanog, buko, tanglad, and butterfly dried ternate got the highest acceptance level.
 
 For the study to be more beneficial to the community as well as the lambanog and hospitality industry, further study is recommended which will focus on the marketability of the lambanog cocktails to be participated by the business establishment owners, staff and customers.

Lipsticks History, Formulations, and Production: A Narrative Review

A considerable amount of literature has been published on several aspects of lipsticks production. To date, there is no collation of studies related to lipsticks production that has been published. This review was conducted to examine information about the history of lipsticks; ingredients used in the preparation of lipsticks, focusing on the natural and chemical ingredients; methods of preparation for the lipsticks; and the characterization of the lipsticks. A literature search for English language articles was conducted by searching electronic databases including Web of Science, Scopus, PubMed, and Google Scholar. Overall, the evidence indicates that lipsticks have been used since ancient times and are among the highest demand cosmetics. The findings of this review summarize those of earlier studies that explained the use of different types of ingredients in the manufacturing processes of lipsticks. It highlights the importance of using green technology and ingredients to fabricate lipsticks to avoid potential side effects such as skin irritation and allergy reaction.

Color-Induced Aroma Illusion: Color Cues Can Modulate Consumer Perception, Acceptance, and Emotional Responses toward Cooked Rice.

Since rice is often cooked in many countries with different types of ingredients or seasonings, the surface colors of traditional rice meal items vary across cultural backgrounds. This study aimed to determine whether consumer perception, acceptance, willingness to eat, and emotional responses toward cooked rice samples could differ with their surface color cues. Milled rice was cooked with one of three food colorants: yellow, orange, and green, with milled (white) and un-milled (brown) rice cooked without colorants used as respective test and filler samples. Using a check-all-that-apply method, 98 rice consumers checked all aroma attributes they perceived by sniffing each of the four cooked-rice samples (white, yellow, orange, and green). They also rated the four samples with respect to attribute intensity, liking, emotional responses, and willingness to eat. The results showed that participants associated colored rice with specific ingredient-related aroma attributes (e.g., green color elicited sweet peas or spinach aromas). Color cues also affected ratings of attribute intensity, liking, willingness to eat, and emotional responses to cooked rice samples. In conclusion, this study provides empirical evidence that in the context of cooked rice consumption, color cues can elicit associated aromas and modulate consumer perception, acceptance, and evoked emotions to cooked rice.

Development of a Process and Standardization of Parameters for the Manufacture of Kheer

Kheer is a cereal based Traditional Indian Dairy Product. It is very popular all over the India. The processing or manufacturing of the kheer in different region is done by different method and the ingredients used in the kheer having different proportions. The present investigation deal with the standardization of the methodology for processing of the kheer and selection of different types of ingredients used in kheer at different level. The parameters were standardized based on sensory evaluation of kheer based on 9 point hedonic scale by panel of judges. Basmati with long grain gave proper cooking, consistency as well as aesthetic as compared to Gujarat-17. The standardized pasteurized milk, 2 times concentration of milk, level of rice at 7% of concentrated milk, pre-cooking of rice at 90°C for 10 min and 12% level of sugar were finalized for manufacture of kheer.

Apparent digestibility of animal, plant and microbial ingredients for Pacific white shrimpLitopenaeus vannamei

A digestibility trial was conducted to determine apparent digestibility coefficients of dry matter, protein, energy and amino acids of animal, plant and microbial ingredients for Pacific white shrimp, Litopenaeus vannamei. The tested ingredients included traditional soybean meal (TSBM), PepsoyGen soybean meal (PSBM), NutriVance soybean meal (NSBM), fish meal (FM), poultry meal (PM), squid hydrolysis (SQH), scallop hydrolysis (SCH), flash dried yeast (FDY), two batches of Ulva meal (UMF and UMS) and bacteria biomass (BB). A basal diet was formulated and produced along with the experimental diets which included 300 g/kg of each ingredient and 700 g/kg of the basal diet. Juvenile shrimp (initial mean weight: 12 g, six shrimp/tank, n = 3) were stocked in a recirculation system. Apparent dry matter, protein and energy digestibility coefficients ranged from −40.11% to 78.51%, 15.17% to 97.03% and 13.33% to 82.56% among different protein sources, respectively. In general, protein and energy digestibilities in soy sources (77.6% to 97.03% and 62.77% to 82.56%, respectively) are higher than the tested animal protein (51.39% to 71.41% and 45.29% to 69.77%, respectively) and single-cell protein sources (15.17% to 53.47% and 13.33% to 40.39%, respectively). Among the three soybean sources, TSBM showed highest protein and energy digestibility. Apparent individual amino acid digestibility coefficients were also variable among different types of ingredients, and there was a reasonable correspondence to protein digestibility. The most digestible feed ingredients for Pacific white shrimp in this study were conventional soybean meal (SBM) and NutriVance soybean meal (NSBM), which indicated that these ingredients are good protein and amino acid sources for Pacific white shrimp. Resultant digestibility data may provide useful information to commercial shrimp feed industry.

Selective Enumeration of Lactobacillus acidophilus for Probiotic Formulations

Probiotic microorganisms have been utilized for many years in food processing, preservations and for nutraceutical health benefits. There are a large number of pharmaceutical formulations containing probiotic microorganisms available in the market worldwide. Majority of these organisms are the members specifically from genera Lactobacillus, Lactococcus and Bifidobacterium. A number of media have been proposed for selective or differential enumeration of lactobacilli and bifidobacteria in mixed populations. The development of selective medium using different types of ingredients and antibiotic are well practiced. In the present study we have developed a selective medium for the enumeration of Lactobacillus acidophilus by utilizing the antibiotic ofloxacin resistance of the organism in Lactobacilli MRS-agar. Samples were analyzed by determining viable counts in reference Lactobacilli MRS agar and selective Lactobacilli MRS-ofloxacin agar media. The results were statistically analyzed to evaluate the precision, accuracy, reproducibility and selectivity of the method developed. Thus MRS containing ofloxacin medium can be used for selective enumeration of Lactobacillus acidophilus strains available in commercial formulations containing Bifidobacterium species.

Pyrolysis behavior of different type of materials contained in the rejects of packaging waste sorting plants

In this paper rejected streams coming from a waste packaging material recovery facility have been characterized and separated into families of products of similar nature in order to determine the influence of different types of ingredients in the products obtained in the pyrolysis process. The pyrolysis experiments have been carried out in a non-stirred batch 3.5dm3 reactor, swept with 1Lmin−1 N2, at 500°C for 30min. Pyrolysis liquids are composed of an organic phase and an aqueous phase. The aqueous phase is greater as higher is the cellulosic material content in the sample. The organic phase contains valuable chemicals as styrene, ethylbenzene and toluene, and has high heating value (HHV) (33–40MJkg−1). Therefore they could be used as alternative fuels for heat and power generation and as a source of valuable chemicals. Pyrolysis gases are mainly composed of hydrocarbons but contain high amounts of CO and CO2; their HHV is in the range of 18–46MJkg−1. The amount of COCO2 increases, and consequently HHV decreases as higher is the cellulosic content of the waste. Pyrolysis solids are mainly composed of inorganics and char formed in the process. The cellulosic materials lower the quality of the pyrolysis liquids and gases, and increase the production of char.

AOT-Vesicles Produced at the Oil-Water Interface

Abstract Vesicles can be found in many applications like drug delivery or as models for cell membranes. It is often necessary to produce vesicles which are easy to adjust in size and which can be filled with different types of ingredients. In this publication we used phase transfer techniques in to form well defined vesicles. The synthesis of these particles occurred in three different steps. First, a water phase was covered by an oil phase containing surfactants. A water-in-oil emulsion was then added to the oil phase. In the third step the phase transfer was stimulated by sedimentation or centrifugation processes. In a series of experiments we measured the vesicle sizes and encapsulation efficiencies. Giant vesicles, formed by sedimentation processes had typical sizes between 1–10 μm. Smaller vesicles between 100–500 nm were observed after centrifugation processes. With both methods we could produce vesicles with encapsulation amounts about 10%.