Gel Forming Research Articles

Design and Optimization of Ganciclovir Nanosuspension Loaded In Situ Gelling Mucoadhesive Eye Drops for Herpetic Keratitis

Ganciclovir (GCR), an antiviral drug used to treat herpetic keratitis, is less effective because of its poor bioavailability (BCS III). Nanosuspension (NS) is a promising technique for improving solubility and the dissolution of poorly soluble drugs by size reduction. Topical solution or conventional eye drop represents the easiest route to deliver drugs to the anterior eye segment; however, low precorneal retention, high nasolacrimal drainage, and metabolic degradation lead to low bioavailability. To overcome these limitations, incorporating GCR-NS into mucoadhesive in situ gel-forming (ISG) could enhance its ocular permeability and drug bioavailability. Therefore, this study aimed to design and optimize GCR-NS-loaded in situ gelling mucoadhesive eye drops (GCR-NS-loaded mucoadhesive ISG) for improving ophthalmic delivery. Pluronic® F127 (P127), an ophthalmic gel forming, was selected as a polymer due to self-gelling formation by temperature-triggered in situ gelling at ocular temperature. Moreover, hyaluronic acid-modified catechol (HA-cat), a novel mucoadhesive polymer, was combined to achieve the desired ocular mucoadhesion and facilitate ophthalmic delivery. Optimized GCR-NS formulation prepared using the nanoprecipitation technique was selected based on the central composite design (CCD) model by evaluating their particle size, polydispersity index (PDI), and zeta potential, before being loaded into mucoadhesive ISG. The optimal GCR-NS-loaded mucoadhesive ISG (F7) revealed the desired physicochemical properties with better viscosity, mucoadhesion, and gelling capacity at physiological conditions, high ocular permeation with a sustained manner over 24 h compared to eye drop suspension. Accordingly, GCR-NS-loaded mucoadhesive ISG could be a promising ocular delivery system for the effective local delivery of GCR for herpetic keratitis. Keywords: Ganciclovir, Nanosuspension, Mucoadhesive eye drop, Ophthalmic delivery, In situ gelling

Protein and Long-Chain n-3 Polyunsaturated Fatty Acids Recovered from Herring Brines upon Flocculation and Flotation-A Case Study.

A novel integrated process for recovery of protein-enriched biomasses from 5% presalting brines and spice brines of herring (Clupea harengus) was investigated by combining carrageenan- and/or acid-driven flocculation (F) plus dissolved air flotation (DAF). The F-DAF technique with carrageenan resulted in protein and lipid recoveries from 5% presalting brine of 78 and 38%, respectively. Without flocculation or with only acidification, protein and lipid recoveries in DAF were only 13 and 10%, respectively. Low protein and lipid recoveries, 8-12 and 1.8-8.2%, respectively, were also obtained when spice brine was subjected to only acidification and DAF. The protein content in dry biomasses from 5% presalting brine and spice brine was 36-43 and 13-16%, respectively. The corresponding lipid levels were 23-31 and 9-18%, respectively, with ash levels of 11-20 and 38-45%, respectively. Biomass proteins contained ≤45% essential amino acids, and the lipids had ≤16% long-chain n-3 polyunsaturated fatty acids. Freeze-dried spice brine biomasses were characterized by anchovy- and spice-related sensory attributes. 5% presalting brine biomasses were connected to fish and seafood attributes and showed gel forming capacity. The outlined F-DAF recovery system can thus recover both nutrients and interesting flavors from the herring process waters, which are currently lost from the food chain.

The Role of Amylose in Gel Forming of Rice Flour.

In this study, Glutinous rice (GR), Japonica rice (JR), and Indica rice (IR), with amylose contents at 1.57 ± 0.18%, 15.88 ± 1.16%, and 26.14 ± 0.25%, respectively, were selected to reveal the role of amylose in the gel forming of rice flours. The strength and elasticity of the associated gels were found in an ascendant order with the increase in amylose content. For the retrograded gels (at 4 °C for 7 days), the peak temperature (Trp) was positively related to the amylose content. In general, Trp of IR increased to 63.21 ± 0.13 °C, and the relative crystallinities of IR were in the top ranking at 10.67 ± 0.16%, followed by those of JR and GR. The relative amounts of short-range ordered structures to amorphous regions in JR and IR were also higher than that of GR, and the number of compact network structure were positively related to the amylose content. These results indicated that amylose can enhance the strength and elasticity of gels by facilitating the formation of crystalline, short-range ordered, and compact network structures. These results can provide a reference for the development of rice products.

PENGARUH VARIASI KONSENTRASI GELLING AGENT HPMC (Hidroxypropyl methylcellulose) TERHADAP SIFAT FISIK GEL EKSTRAK ETANOL BIJI EDAMAME (Glycine max)

Edamame seeds (glycine max (L) merr) is a soybean variety that is harvested while still young. Isoflavones present in soybeans such as deidzein, glycitein, and genistein have activity in inhibiting the tyrosinase enzyme to achieve skin lightening effects for skin whitening cosmetics. In this study the gel was formulated with HPMC (Hydroxypropyl methylcellulose) 2%, 3%, 5% as a gel forming agent. Evaluation includes organoleptic, homogeneity, pH, viscosity, and spreadability. The results of organoleptic evaluation of gel form in formula 1 fulfill the requirements, in formula 2 and 3 do not meet the requirements. The physical properties of the odor and color organoleptic formulas 1, 2, and 3 are eligible. in the homogeneity test of formulas 1, 2, and 3 are homogen. In the pH test formula 1,2,3 fulfills skin pH susceptibility pH 6. In the viscosity test of formula 1 250 dPa.S, Formula 2 500 dPa.S and formula 3 800 dPa.S.in the spread test of formula 1 it is 4.4cm, formula 2 is 3.8cm, and formula 3 is 3.7cm. From the results test of the Formula 1 (2% HPMC) meets all physical requirements of the gels.

Fortification of milk-based yogurt with protein hydrolysates from brewers' spent grain: Evaluation on microstructural properties, lactic acid bacteria profile, lactic acid forming capability and its physical behavior

Current study aimed to evaluate the utilization of protein from brewers' spent grain (BSGP) on microstructural formation as well as rheological behavior, acidity and lactic acid bacteria (LAB) profile during the refrigerated storage. Three different BSGPs were provided including BSGP-C (extracted without enzymatic hydrolysis), BSGP-P (with protease), and BSGP-PF (with protease co-incubated with flavourzyme). The results demonstrated that BSGPs improved lactic acid forming capability in yogurt production to a higher level than milk-protein based enrichment. BSGPs improved the growth and survival of lactic acid bacteria (LAB), particularly BSGP-P in improving the survival rate of L. bulgaricus. Confocal laser scanning microscopy showed that BSGP-P generated a denser, softer and more homogenous surface appearance as well as showed the tendency to form more compact networks; had a weaker initial gel forming, increased and preserved the consistency of the yogurt during the storage. In conclusion, BSGPs in yogurt improved and preserved the textural properties, consistency, acidity and lactic acid bacteria.

Effects of particle size distribution and processing conditions on the techno-functional properties of extruded soybean meal

Soybean meal (SBM) is a protein-rich, soybean oil industry by-product which can be extruded for improved techno-functionality and potential utilization as a food ingredient. The effects of SBM particle size distribution [PSD] (small, medium and large), extrusion feed moisture content (15, 21 and 27 g water/100 g dry SBM) and barrel temperature (110, 130 and 150 °C at the die) on techno-functional properties of SBM extrudates were investigated. A decrease in barrel temperature from 150 to 110 °C generally improved nitrogen solubility index, gel forming capacity, oil holding capacity and emulsion capacity of extrudates. In addition, increasing feed moisture content from 15 to 27 g water/100 g dry SBM generally enhanced oil and water holding capacities. Nitrogen solubility index of extrudates made from large PSD feed was generally higher than that of medium PSD extrudates. PSD of SBM also affected the torque and specific mechanical energy requirements during extrusion cooking, SBM with large PSD requiring a higher level of mechanical energy input to be processed when compared to that with medium PSD. This work provided a comprehensive understanding of how feed particle size, extrusion moisture and barrel temperature can be manipulated to provide new opportunities in producing novel food ingredients from SBM.

Study on a new composite gel system

A composite gel system was developed to solve the problems of low gel forming viscosity, gel forming and high salinity resistance in pH range of 6~8. The viscosity of the gel was determined by rotary viscometer, and the performance of the composite gel was analyzed. The pH of the composite gel, the gelation property of the mineralized degree and the plugging test of the sand filling pipe and the oil displacement experiment were carried out. The results showed that the gel performance of the composite gel was better than that of the conventional gel system at 60 degrees Celsius. The viscosity of the composite gel reached 10000 mPa S, at 0.1% polyacrylamide concentration, the gel forming range of pH was 6~12, and the viscosity of 20000 mg/L NaCl solution reached 15000 mPa/s, which had better salt resistance. The plugging test of sand filling pipe showed that the plugging rate of the gel to permeation layer was close to 90%, and the plugging ability was better. After 18% 0.2pv injection, the recovery rate increased by about 18%, which can meet the requirements of profile control in most oilfields.

Fabrication and Application of Gel Forming Ultrafine Diamond Abrasive Tools

To solve the problem of phase agglomeration and microstructure inconsistency in the conventional powder pressing method of ultrafine diamond abrasive tool, a fabrication method of ultrafine diamond abrasive tool based on gel forming was proposed. The gel experiments of polyvinyl alcohol (PVA) and phenolic resin (PF) were carried out, and the basic physicochemical properties of the gel were tested by SEM, IR and TGA. The mechanical properties of gel forming and hot pressing forming abrasive tools were Compared. The polishing experiments of the gel abrasive tool and the hot-pressing abrasive tool were carried out. The results showed that when the PF/PVA ratio was between 5:1 and 10:1, the porous network gel structure was formed. The IR and TGA analysis indicated that the molecular crosslinking of PF and PVA occurred after gel. Compared with hot pressing abrasive samples, the abrasive distributions of gel abrasive samples were more uniform. The supersmooth surface of the SiC flat mirror with surface roughness Ra below 3 nm was obtained by the gel abrasive tool, which was better than by hot pressing abrasive tool. The surface flatness value PV 0.213 μm could be obtained by using the gel abrasive tool with low PVA content.

"PP-type" self-assembling peptides with superior rheological properties.

The ionic-complementary self-assembling peptides discovered by Zhang Shuguang have solution-to-gel (sol–gel) transition capacity and one such peptide RADA16 has been commercialized into hemostatic agents. However, their sol–gel transition ability was not obvious because the peptide aqueous solution with a concentration greater than 1% w/v appeared to be thick and viscous. The current report describes PP-type self-assembling peptides. In addition to the ionic-complementary sequence, they have prolines at both ends of the sequence. This feature has led to better solubility, lower viscosity of the peptide solution, and simplified synthesis and purification processes while maintaining the great gelling performance of the ionic-complementary peptides. The PP-type peptides self-assembled into a well-organized nanofiber scaffold as shown by TEM. Among the PP-type peptides, the PRVDP9 sequence peptide was tested as a hemostatic agent and a mucosal elevating agent. The results were comparable to the classic RADA16. The PP-type self-assembling peptides have superior sol–gel transition ability. Therefore, it is predicted that they will be more suitable to be transported through catheters or endoscopes and have higher commercialization potential as compared with the classic self-assembling peptide sequences.

Physicochemical and functional properties of soluble dietary fiber from different colored quinoa varieties (Chenopodium quinoa Willd)

As it is well documented that the phytochemical composition and bioactive profile of quinoa are influenced by different phenotypes, we analyzed the physicochemical and functional characteristics of different quinoa soluble dietary fiber (SDF). SDF was prepared through ultrasound-assisted enzymatic extraction from three colored quinoa brans. After purification, the yield of SDF from white (W-SDF), red (R-SDF) and black quinoa bran (B-SDF) was 2.2%, 5.7% and 5.9%, respectively. Compared with R-SDF and B-SDF, W-SDF had a higher molecular weight (1.72 × 106 Da) and lower zeta-potential (- 32.16 mV), although their monosaccharide composition and Fourier transform infrared spectroscopy (FT-IR) results showed no obvious differences. The transmission electron microscope (TEM) image suggested that R-SDF exhibited a more complex and loose structure than W-SDF and B-SDF. Moreover, R-SDF exhibited higher thermal stability, gel forming capacity, bile acid binding capacity, water-holding capacity and glucose adsorption capacity than those of B-SDF and W-SDF. Taken together, SDF extracted from quinoa especially from red quinoa might be a promising candidate for the development of novel functional food ingredients.

Effect of added calcium and heat setting on gel forming and functional properties of Sardinella fimbriata surimi.

Present study evaluates the effect of calcium and heat setting on gel characteristics of lesser sardine (Sardinella fimbriata) surimi. Total seven formulations were made namely, S. fimbriata minced meat without heat setting (A1), minced meat with heat setting (A2), S. fimbriata surimi control (without addition of calcium) without heat setting (B1), control (without addition of calcium) with heat setting (B2), surimi added with 0.3% calcium without heat setting (C1) and surimi added with calcium with heat setting (C2) and refiner meat without addition of calcium and with addition of sodium bicarbonate (D). C1 exhibited gel strength of 329gcm (Grade KA) whereas C2 sample exhibited gel strength of 556.2gcm (Grade AA) as a result of gel setting at 35°C for 45min. Textural parameters such as hardness, chewiness, gumminess and cohesiveness were improved in C2 when compared with all other formulations. Addition of calcium and sodium bicarbonate significantly improved whiteness of surimi with gel setting in comparison to other treatments (p < 0.05). C2 samples exhibited reduced thio barbituric acid (TBA) values indicating lower oxidation. Results indicated potential for use of fish species with high fat content and darker meat for surimi manufacture with gel setting of sol and addition of sodium bicarbonate and calcium as ingredients.

Rheological behaviour and yield characterization of gum from local isolates: Xanthomonas hortorum pv. pelargonii and Xanthomonas axonopodis pv. begonia

Xanthan production capacity of local isolates X. hortorum pv. pelargonii and X. axonopodis pv. begonia were investigated by systematically changing fermentation conditions. Optimum yields were found as 11.19 g/L, 9.72 g/L and 9.65 g/L and for standard isolate X. campestris DSM 19000, X. hortorum pv. pelargonii and X. axonopodis pv. begonia, respectively. Optimum agitation rate and inoculum volume were found as 180 rpm and 5%. Moreover, better gel forming and thickening properties were obtained for xanthan gum from local isolates. Higher K value was observed for gum solutions of the local isolates at all concentration when Ostwald de Waele model was used. Activation energies changed between 4.85 and 25.43 kJ/mol and it is the highest for gum from standard isolate. Moreover, K’ and K” values obtained from dynamic rheological analysis were higher for the local isolates than that of standard isolate. The results confirmed that the local isolates appeared to be suitable microorganisms for xanthan gum production.

Proteins and Co-products from Seafood Processing Discards: Their Recovery, Functional Properties and Applications

Commercial processing of seafood results in enormous amounts of solid discards, offal or by-products. These discards, on dry weight basis, contain up to 60% proteins, consisting mostly of myofibrillar proteins, collagen, enzymes, and also soluble nitrogenous compounds. In view of their nutritional and functional values, there is a need for recovery of these proteins from the discards, which will help better utilization of harvested and farmed seafood besides reducing seafood-associated environmental problems. Iso-electric pH solubilization precipitation is a plausible method for the recovery of proteins from fishery discards. The recovered proteins are comparable with conventional surimi in gel forming and other functional properties. Other approaches for protein recovery include mechanical deboning of fish frames, development of weak acid-induced gels, protein dispersions, and treatment of the discards by proteolytic enzymes. This article discusses recovery of proteins, enzymes, protein hydrolyzates and peptides from seafood processing discards, their nutritional, bioactive and functional properties, as well as their food and nutraceutical applications.

A Renewable Source as a Functional Food: Chia Seed

Background: Chia seed is not a new food for humanity. The seed has been used in many different areas since the Aztecs, especially the food items. The chia seed is -becoming increasingly important because of its nutritional and functional properties and it is described as “the seed of the 21st century” and “new gold and super nutrient”. Background: In this review, general characteristics, nutritional composition, fields of usage, effects on health and importance in human nutrition of the chia seed have been evaluated. Conclusion: This seed is shown as an important source of dietary fiber (soluble and insoluble), omega- 3 fatty acids, proteins, bioactive and polyphenolic compounds. It also has many physicochemical and functional properties that make it more suitable for the food industry. Chia seed is a good thickener, gel forming and chelating agent, foam enhancer, emulsifier, suspending agent and rehydration factor. Foods such as frozen products, bakery products, beverages, sweets, pasta, and sausages can be enriched with seeds and chia oil can be used as fat replacer for these products. Some studies have shown that consumption of the seed is beneficial for health problems such as dyslipidemia, inflammation, cardiovascular diseases and insulin resistance. However, the results of studies demonstrating the effect of the seeds on diseases have been controversial and many of the studies on this subject are animal studies. There is a need for further studies to reveal the effects of chia seed on human health and its importance in the food industry.

Impact of mineral ions on the release of starch and gel forming capacity of potato flakes in relation to water dynamics and oil uptake during the production of snacks made thereof.

Potato flakes (PFs) are made by boiling, mashing and subsequent drying of steam peeled potatoes. Their cold-water swelling starch readily develops viscosity upon hydration. That potato starch amylopectin (AP) contains esterified phosphate groups results in rapid swelling and high viscosity of PF suspensions. This study is the first report on the impact of sodium, calcium and aluminum chloride on (i) the physicochemical properties of PFs and (ii) the water dynamics in relation to oil uptake in the production of deep-fried crisps made thereof. Adding 125 μmol cation/g PF dry matter (dm) of these salts to PF suspensions (8.0% dm) in a Rapid Visco Analyzer (RVA) decreased the peak viscosities by 5% (sodium chloride) and 20% (calcium or aluminum chloride). While monovalent cations shield the negative charges of the phosphate monoesters on the starch chains, divalent and trivalent cations bridge phosphate groups of adjacent AP molecules and thereby reduce swelling even further. Moreover, the latter ions result in up to 20% higher RVA cold paste viscosity readings even if they do not affect amylose (AM) aggregation. They thus enhance the gelation of PFs by AP bridging. For producing deep-fried crisps, PFs, emulsifier and maltodextrin were hydrated, mixed, sheeted into dough, and deep-fried. Including the above dosage of calcium ions in its recipe increased the specific strength of the dough sheet by about 15%. Time domain proton nuclear magnetic resonance analysis of dough sheets showed that these ions increase the rigidity of the starchy gel network while AM crystallization remains largely unaffected. This is evidence that ionic cross-linking of AP directly strengthens the dough sheet. Moreover, the calcium ions lowered the lipid content of the deep-fried crisps by about 5% due to stronger interaction of starch polymers with water. Ionic cross-linking of AP thus improves the gel forming capacity of PFs and strengthens the starchy gel network during manufacturing of potato-based snacks resulting in crisps with a significantly lower lipid content.

PENGARUH VARIASI KONSENTRASI GELLING AGENT HPMC (Hidroxypropyl methylcellulose) TERHADAP SIFAT FISIK GEL EKSTRAK ETANOL BIJI EDAMAME (Glycine max)

Edamame seeds (glycine max (L) merr) is a soybean variety that is harvested while still young. Isoflavones present in soybeans such as deidzein, glycitein, and genistein have activity in inhibiting the tyrosinase enzyme to achieve skin lightening effects for skin whitening cosmetics. In this study the gel was formulated with HPMC (Hydroxypropyl methylcellulose) 2%, 3%, 5% as a gel forming agent. Evaluation includes organoleptic, homogeneity, pH, viscosity, and spreadability. The results of organoleptic evaluation of gel form in formula 1 fulfill the requirements, in formula 2 and 3 do not meet the requirements. The physical properties of the odor and color organoleptic formulas 1, 2, and 3 are eligible. in the homogeneity test of formulas 1, 2, and 3 are homogen. In the pH test formula 1,2,3 fulfills skin pH susceptibility pH 6. In the viscosity test of formula 1 250 dPa.S, Formula 2 500 dPa.S and formula 3 800 dPa.S.in the spread test of formula 1 it is 4.4cm, formula 2 is 3.8cm, and formula 3 is 3.7cm. From the results test of the Formula 1 (2% HPMC) meets all physical requirements of the gels. Keywords :Gel, HPMC, Sifat Fisik Edamame

Inverse emulsion free‐radical polymerization of acrylamide terpolymer for enhanced oil recovery application in harsh reservoir conditions

A free‐radical inverse emulsion polymerization formulation has been developed for preparation of acrylamide (AAm)/sodium 2‐acrylamido‐2‐methylpropanesulfonate (AMPSNa)/N‐vinylpyrrolidone (VP) terpolymers. An aqueous solution of a blend of monomers is emulsified in n‐decane using Tween 85 (Tw85). Ammonium persulfate (APS) and dicumyl peroxide (DCP) were used as initiators for water and oil phases, respectively. The reactions were catalyzed by temperature and by a redox pair; the former is achieved at 60°C and the latter by adding tetramethylethylenediamine (TEMED) and sodium bisulphite (BisNa) to activate the initiator in water and oil phase, respectively. The emulsion type, stability, conversion, and rate of polymerization were analyzed. The obtained terpolymer was characterized by elemental analysis, infrared spectroscopy (FTIR), 13C nuclear magnetic resonance (NMR), thermogravimetric analysis (TGA), differential scanning calorimetry (DSC), gel permeation chromatography (GPC), and rheology. Thermal catalyzed emulsion polymerization initiated with DCP showed the best performance as viscosity control agent and as polymeric precursor for in situ gel forming, for water mobility control and flow diversification, respectively. Both application for enhanced oil recovery purposes in harsh oil reservoir conditions are presented. POLYM. ENG. SCI., 57:1214–1223, 2017. © 2017 Society of Plastics Engineers

Alginates: The Wonder Molecule and its Gelling Techniques

Alginates are quite abundant in nature since they occur both as a structural component in marine brown algae (Phaeophyceae), and as capsular polysaccharides in soil bacteria. Alginates are established among the most versatile biopolymers used in a wide range of applications. Alginate is a biomaterial that has found ample applications in drug delivery due to its favorable properties, including thickening, gel forming, stabilizing and biocompatibility properties. So far more than 200 different grades of alginates are manufactured. The ability of alginate to form two types of gel dependent on pH, i.e., an acid gel and an ionotropic gel, gives the polymer unique properties compared to neutral macromolecules. Alginate is typically used in the form of a hydrogel in biomedicine, including wound healing, drug delivery and tissue engineering applications. The molecule can be tailor-made for a number of applications. This review article gives a comprehensive overview on its physicochemical properties such as manufacturing, chemistry and gelling technology.

A New High-Temperature Gel for Profile Control in Heavy Oil Reservoirs

Controlling the phenomenon of steam channeling is a major challenge in enhancing oil recovery of heavy oil reservoirs developed by steam injection, and the profile control with gel is an effective method to solve this problem. The use of conventional gel in water flooding reservoirs also has poor heat stability, so this paper proposes a new high-temperature gel (HTG) plugging agent on the basis of a laboratory experimental investigation. The HTG is prepared with nonionic filler and unsaturated amide monomer (AM) by graft polymerization and crosslinking, and the optimal gel formula, which has strong gelling strength and controllable gelation time, is obtained by the optimization of the concentration of main agent, AM/FT ratio, crosslinker, and initiator. To test the adaptability of the new HTG to heavy oil reservoirs and the performance of plugging steam channeling path and enhancing oil recovery, performance evaluation experiments and three-dimensional steam flooding and gel profile control experiments are conducted. The performance evaluation experiments indicate that the HTG has strong salt resistance and heat stability and still maintains strong gelling strength after 72 hrs at 200 °C. The singular sand-pack flooding experiments suggest that the HTG has good injectability, which can ensure the on-site construction safety. Moreover, the HTG has a high plugging pressure and washing out resistance to the high-temperature steam after gel forming and keeps the plugging ratio above 99.8% when the following steam injected volume reaches 10 PV after gel breakthrough. The three-dimensional steam flooding and gel profile control experiments results show that the HTG has good plugging performance in the steam channeling path and effectively controls its expanding. This forces the following steam, which is the steam injected after the gelling of HTG in the model, to flow through the steam unswept area, which improves the steam injection profile. During the gel profile control period, the cumulative oil production increases by 294.4 ml and the oil recovery is enhanced by 8.4%. Thus, this new HTG has a good effect in improving the steam injection profile and enhancing oil recovery and can be used to control the steam channeling in heavy oil reservoirs.

Rosin: Recent advances and potential applications in novel drug delivery system

Gum exudates are among the oldest natural polymer. Natural gums have remained one of the major areas of interest for the researchers for their applicability in the drug delivery system because of their wide availability, inexpensiveness and availability in a variety of structures with varied properties. They can be easily modified chemically, biochemically and are highly stable, safe, non-toxic, gel forming and in addition are biodegradable. Rosin is one of the natural gums obtained as resinous constituent of the oleoresin exuded by various species of pine, mostly conifers. Rosin consists primarily of abietic- and pimaric-type resin acids (or rosin acids) with characteristic hydrophobic hydrophenanthrene rings which impart them excellent film-forming properties. Rosin and its derivatives are biopolymers that are increasingly used for their pharmaceutical applications. In the pharmaceutical field, it has been investigated for film-forming and coating properties, microencapsulation and as a matrix material in the tablets for sustained and controlled drug release. This article reviews the literature on rosin and its derivative and describes the varied applications of the rosin and their future exploitation in novel drug delivery systems.