Higher Breaking Force Research Articles

Chewable Antacid Tablets: Are Disintegration Tests Relevant?

A recently published FDA guidance on chewable tablets has addressed the quality attributes of this class of dosage forms. This study evaluated disintegration as a quality attribute for a number of commercially available chewable antacid tablets. Additionally, acid-neutralizing-capacity values were evaluated. A number of the products exhibited prolonged disintegration times-which were far longer than those of conventional immediate-release tablets. The mean disintegration times ranged from 6 to more than 60min in distilled water and from 9 to over 60min in 0.1N HCl. The products with longer disintegration times had higher breaking force and tensile strength values. Despite the range in disintegration times, all products met the criteria for acid-neutralizing capacity. These results indicate a need for patients to be aware of the need to thoroughly chew antacid tablets upon administration. Given these considerations, disintegration testing would be a useful quality control test in evaluating these dosage forms as the implicit assumption by the manufacturer that patients will chew the product sufficiently may not be met in every case.

Evaluation of the effect of optimal fit criteria on the compressive strength of open mortise and tenon corner joints

The study examines the degree of deviation from the nominal size of the produced open full-width mortise and tenon joint elements for their optimal pairing based on the measured thickness and gap width data. The characteristics of the measuring devices used were analysed by the repeatability and reproducibility test. The compressive strength of the single-glued joints (where only the surfaces of the tenon were glued) and double-glued joints (where the surfaces of both the mortise and tenon elements were glued) for various joint fit categories was also determined. It was found that despite the huge number of produced test specimens and their measurements, the joint fits could be maintained with the milling machine and tools. The thickness of the joint could be characterized by measuring the data at the centre of the tenon, whereas the gap width of the mortise could be characterized by measuring the data on the side of the tool leaving the wood. The double-glued joints showed higher breaking force and displacement values as compared to the single-glued joints. The joints were found to be the strongest at a tight fit of 0.1 mm.

Fat reduction and characteristic enhancement of edible composite coating (Pectin-Maltodextrin) on fried potato chips

Frying potato chips developed a tasty product with crispy, tempting aromas and excellent appeal of potato chips, but high oil content in deep-fry potato chips will increase adverse health effect to the consumer. This research was conducted to evaluate the effect of the composite coating (pectin-maltodextrin) of potato chips characteristics at different ratios (uncoated, 100:0, 90:10, 80:20, 70:30 60:40 and 50:50 or named as sample 1, 2, 3, 4, 5, 6 and 7, respectively). The potato chips were coated using dipping method and characterized through evaluations of fat content, moisture content, texture and sensory. Sample 6 (60:40) has the significant highest fat reduction (9.69%) among the samples. The moisture content for all samples were not significantly different (P > 0.05). Coated potato chip of sample 4 (80:20) has the highest breaking force (2.78 ± 0.07 N) compared to uncoated potato chip (2.24 ± 0.13 N). The sensory evaluation showed that coated potato chips were preferable compared to uncoated potato chips. In conclusion, composite (pectin-maltodextrin) coated potato chips obtained enhanced characteristics including significant fat reduction, improving texture and sensory acceptability.

Improvement of gel properties of mackerel mince by phlorotannin extracts from sporophyll of Undaria pinnatifidai and UVA induced cross-linking.

The effects of phlorotannin extracts (PTE) (from sporophyll of Undaria pinnatifida) added at different concentration (0, 1.6, 8, and 40 mg/g protein) with and without ultraviolet A (UVA) irradiation treatment on gel properties of mackerel (Scomberomorus niphonius) mince (MM) were investigated. The results indicated that both the breaking force and water-holding capacity (WHC) of the MM gel increased with addition of PTE, and the highest breaking force and WHC were observed with 40 mg/g PTE under UVA irradiation. Low-field nuclear magnetic resonance revealed that free water significantly decreased in this PTE-MM gel as well. UVA irradiation treatment led to reduction of total sulfhydryls and free amines in the PTE-MM gel, indicating more cross-linking between proteins. Electrophoresis results indicated that myosin heavy chains were aggregated in the UVA-treated PTE-MM gel. The microstructure of the UVA-treated PTE-MM gel showed that protein formed more evenly distributed cross-linked structures and was more compact than the untreated control gel. As a conclusion, PTE addition with UVA irradiation is shown to improve gelling properties of mackerel mince.

Effect of the filler grade on the characteristics and the sublingual permeability of atropine sulfate fast disintegrating sublingual tablets

Context: AS FDSTs will provide an accessible alternative for AS autoinjector (ATROPEN®), and a noninvasive first-aid antidote for the treatment of organophosphate (OP) poisoning and reduce the number of fatalities due to nerve gas attacks or OP pesticide poisoning.Objective: The effects of changing the filler grade on the characteristics of atropine sulfate (AS) fast disintegrating sublingual tablets (FDSTs) and AS sublingual permeability were investigated in order to optimize the formulation of AS FDSTs and, therefore, AS sublingual permeability.Methods: Two batches of AS FDSTs containing AS 8 mg were formulated and manufactured using two different filler grades: microcrystalline cellulose (MCC) UF-702 (formulation A) and MCC PH-301 (formulation B). Several United States Pharmacopeia (USP) and non-USP physical tests were performed to evaluate the AS FDSTs’ characteristics. The AS permeability from the two AS FDST batches were evaluated using Franz cells through excised porcine sublingual membranes. Results were statistically compared at p < .05.Results: Both batches passed the content uniformity and friability tests. Formulation A tablets were significantly different from formulation A tablets and resulted in better powder flowability, higher breaking force, faster disintegration, faster dissolution rate, higher water uptake, and higher AS permeability.Conclusion: The selection of the filler grade to be used in the formulation of AS FDSTs can significantly impact their characteristics and significantly affect AS sublingual permeability, which can be used to improve the sublingual delivery of AS and the potential of using AS FDSTs as an alternative dosage form for the first-aid treatment of OP poisoning.

Do adipofascial flaps affect the mechanical properties of a repaired tendon? A biomechanical rat model study

The aim of this study was to evaluate the effect of vascularized and non-vascularized fascial flaps on tendon healing, specifically the maximum strain, maximum stress, elasticity and resistance of the repaired tendon. Rats were randomly divided into 3 groups: Group 1 – primary repair; Group 2 – vascularized pedicled fascial graft; Group 3 – non-vascularized free fascial graft. The rats were euthanized after 2 weeks and 40mm-long samples were taken from the Achilles tendon and gastrocnemius muscle. To evaluate the mechanical properties of the tendons, maximum load, maximum deformation, energy stored until yield point and stiffness on the load-deformation curve were measured. Based on this mechanical testing, the best group in terms of tissue strength and quality was the primary repair group. When the samples were examined individually, the two samples with the highest breaking force after the control group were in the pedicled graft group. The worst results overall were in the free graft group. We believe that if the blood flow is preserved for the fascial flap in the pedicled graft group, the tendon's breaking force would be higher.

Effect of cooled perches on performance, plumage condition, and foot health of caged White Leghorn hens exposed to cyclic heat

We examined the effects of water-chilled perches as cooling devices on hen performance during 2 summers using daily cyclic heat. White Leghorns, 17 wk of age, were assigned to 36 cages arranged into 6 banks. The banks were assigned to cooled perches, air perches, and no perches resulting in 2 replicate banks and 12 cages per treatment. Chilled water (10°C) was circulated through the cooled perches during heat episodes. Daily cyclic heat of 35°C was applied from 0600 to1800 h with a lowering of temperature to 28°C from 1800 to 0600 h during the 2014 and 2015 summers when hens were 21 to 35 and 73 to 80 wk of age, respectively. Mortality and egg production were recorded daily. Feed utilization, egg weight, and shell quality traits were measured at 4-wk intervals during the heat episodes and at 8-wk intervals during thermoneutrality. Body weight was determined at 17, 35, 72, and 80 wk of age and physical condition at 80 wk of age. At several ages during the heat episodes, cooled perch hens had increased egg production (P < 0.0001) and feed usage (P < 0.04) as compared to both air perch and control hens. The cooled perch hens had higher BW at 35 and 72 wk of age (Ptreatment*age = 0.03) and lower cumulative mortality (P = 0.02) than control hens but not air perch hens. Eggs from cooled perch hens had overall heavier weights (P < 0.0001) and higher breaking force (P < 0.0001) than eggs from the other two group hens. Greater eggshell percentage (Ptreatment*age = 0.03) and eggshell thickness (Ptreatment*age = 0.01) occurred at some ages during the 2 heat episodes as compared to the other 2 treatments. Nail length, feet hyperkeratosis, and overall feather score were similar among treatments. These results indicate that cooled perch ameliorates the negative effects of heat stress on egg traits and performance without influencing the physical condition of hens.

Polyphenylene sulfide (PPS) fibrous felt coated with conductive polyaniline via in situ polymerization for smart high temperature bag-filter

Polyphenylene sulfide (PPS) is a semi-crystalline polymer with high performance, such as heat-resistance, chemicals resistance etc. The PPS fibers are widely applied in bag-filters to remove dust for end gas of industrial coal-fired plants. The deteriorated and broken PPS bag-filter was hard to detect in a device consisting of hundreds of bags. In this research, a conductive polymer, polyaniline (PANI) was in situ polymerized and deposited on the surface of PPS fibers. The loading content of PANI were affected by dropping speed of initiator, ammonium persulfate (APS) solution and slower dropping speed resulted in higher loading rate. The morphologies and properties of resulting PPS/PANI felt were characterized by means of scanning electron microscope (SEM), Fourier transform infrared spectroscopy (FTIR), thermogravimetric analyzer (TGA), tensile tester and Keithley 6487. The PPS fiber was coated on about 1.3 μm thickness of PANI, and the PPS/PANI felt has higher breaking force and elongation at break than those of pristine PPS one after ageing for 8 h at 200 °C, which the PPS/PANI composite fiber would show longer service life. PANI layer also offered the fiber conductivity, which would be used as a pressure sensor for PPS bag-filter when running.

English

Locally isolated Bacillus subtilis (UPMB10) as nitrogen fixer and B. pumillus (GM118) as phosphate solubilizer act as plant growth promoting rhizobacteria (PGPR). The objective of this study is to determine the response of single and co-inoculation of these PGPR on the panicle breaking strength to minimize panicle grain shattering to increase rice yield. The ability to fix nitrogen and solubilize phosphate, production of indole-3-acetic acid (IAA) and grain yield production of single and co-inoculants of PGPR were studied. The result demonstrated that single and combined inoculations were able to fix nitrogen and solubilize phosphate. Besides, the ability of UPMB10 and mix inoculation to produce high concentration of IAA enables them to provide a high breaking force needed to detach grain from panicle compared to GM118 and in turn increase the rice grain yield. Hence, this study showed the potential single and combined inoculations as a biofertilizer to increase rice productivity in the granary areas of Malaysia. Key words: Plant growth promoting rhizobacteria (PGPR), co-inoculation, Bacillus, indole-3-acetic acid (IAA), grain shattering, yield, Oryza sativa L.

The Effect of Selected Additives on the Oil Uptake and Quality Parameters of Fried Instant Noodles

The scope of the paper includes the analysis of various quality parameters of fried instant noodles depending on the type and amount of the additive added to the basic recipe. For the analyzed instant noodles, the effect of hydroxypropylmethylcellulose (HPMC), microcrystalline cellulose (MCG), maltodextrin, and psyllium on the quality parameters (oil uptake, moisture, water activity, color, and acoustics) were determined. Results show that the quality parameters of instant noodles significantly depend on the type and amount of additives. The addition of HPMC and MCG resulted in decrease absorption, while the use of maltodextrin and psyllium increased the fat absorbed during frying. There is a significant relationship between the type of additive and the color of instant noodles. Color brightening was observed for instant noodles with the HPMC and MCG, while the addition of maltodextrin and psyllium contributed in the darkening of instant noodles (reduction of the L* parameter). The type of additives significantly influenced the texture of the instant noodles. The samples with a 3% addition of maltodextrin had a softer texture than the control sample, while the instant noodles with the HPMC, MCG, and Psyllium were characterized by a harder texture. For instant noodles with the addition of HPMC, MCG, and Psyllium larger number of acoustic events and higher breaking force were observed than for the control one. The frying temperature significantly influenced the texture of analyzed instant noodles (acoustic and mechanical properties). Increasing frying temperature from 160–170 °C caused a significant increase in acoustic descriptors and force.

Effect of oxidized phenolic-containing plant extracts on gel properties of goatfish surimi

The effect was studied of oxidized phenolic-containing plant extracts from Vietnamese coriander and holy basil at 0.1–0.4% protein content on the gel properties of goatfish (Mulloidichthys martinicus) surimi. The lowest expressible moisture content and the highest breaking force, deformation,gel strength and texture profile (hardness, gumminess, chewiness) were observed in surimi gel with 0.1% oxidized phenolic-containing plant extracts from Vietnamese coriander. The trichloroacetic acid-soluble peptide content decreased as the concentration of extract increased. Analysis of protein subunits using sodium dodecyl sulfate-polyacrylamide gel electrophoresis demonstrated that as the concentration of extract increased the intensity of the myosin heavy chain band decreased, whereas that of the polymerized protein band increased. Compared to the control, the microstructure of surimi gel with 0.1% oxidized phenolic-containing plant extracts from Vietnamese coriander was denser, more ordered and had a more uniform protein network. Compared to the control, sensory evaluation resulted in higher liking scores for surimi gel with 0.1% oxidized phenolic-containing plant extracts from Vietnamese coriander with regard to springiness, texture and overall liking. Therefore, the addition of 0.1% oxidized phenolic-containing plant extracts from Vietnamese coriander could improve the gel-forming ability of goatfish surimi without having any adverse effects on the sensory properties.

Isoelectric solubilization/precipitation processing modified sarcoplasmic protein from pale, soft, exudative-like chicken meat

The sarcoplasmic protein from pale, soft and exudative -like chicken breast meat was modified using an isoelectric solubilization/precipitation process. After the modification, the sarcoplasmic protein obtained a larger particle distribution than the nontreated sample, indicating a severe aggregation. The isoelectric solubilization/precipitation-treated sarcoplasmic protein aggregates exhibited a flocculated and amorphous shape stabilized by the hydrophobic interactions. The hydrophobic interactions of alkali-treated sarcoplasmic proteins were relatively constant during heating, while they dramatically increased in nontreated sample. The alkali-treated sarcoplasmic protein could promote myofibrillar protein gelation properties, as proved by the higher breaking force and lower cooking loss. According to our results, it is hypothesized that the alkali-treated sarcoplasmic protein likely does not interfere in the gelation behavior of myofibrillar protein but does fill in the pores of the three-dimensional network, thereby strengthening its gelation elasticity. Overall, the alkali-treated sarcoplasmic protein exhibits the potential to improve the myofibrillar protein gelation properties.

Physiochemical properties and tastes of gels from Japanese Spanish mackerel (Scomberomorus niphonius) surimi by different washing processes.

The study investigated the properties of gels from Japanese Spanish mackerel (Scomberomorus niphonius) (JSM) surimi received conventional washing (CW) or alkaline-saline washing (AW) and un-washing (UW). AW gel exhibited the highest breaking force and deformation as well as water-holding capacity, but CW gel only had higher breaking force than UW gel. Low-field NMR analysis showed that peak P22 in AW gel was shifted to higher relaxation time and the areas of peak P21 and P22 in AW gel were higher than those in UW and CW gels. Compared with UW gel, network structure of AW gel was more continuous with many tiny voids, but CW gel microstructure showed partially uneven area with large voids. SDS-PAGE showed that band intensity of myosin heavy chain attenuated more in AW gel than in UW and CW gels in nonreducing electrophoresis and it recovered more pronounced in reducing electrophoresis. Solubility attributed to hydrophobic interaction, hydrogen and disulfide bonds increased in CW and AW gels. AW gel gave stronger bitterness and aftertaste A while CW gel showed heavier sourness, astringency, and aftertaste B than UW gel. Results suggest that AW improved physiochemical properties of gel and preserved a closer taste pattern to UW gel. It is recommended for JSM surimi producing. PRACTICAL APPLICATIONS: Surimi food has great potential due to its convenience, elasticity, and nutritional value. Japanese Spanish mackerel (JSM), a popular fish species in China, is widely used for producing surimi food, such as fish ball, dumpling, and sausage. Washing is a practical way to improve its gel properties. This study investigated the gel strength, water status, protein pattern, molecular interactions, microstructure, color, and taste of gels from JSM surimi received conventional washing or alkaline-saline washing and un-washing. Some practical information of effects of washing on gel properties was obtained. These results provide supports to the gel properties improvement by appropriate washing for JSM.

Effect of Squid Melanin-Free Ink and Pre-Emulsification on Properties and Stability of Surimi Gel Fortified with Seabass Oil during Refrigerated Storage

ABSTRACTThe effects of melanin-free ink (MFI) and pre-emulsification on gel properties and stability of bigeye snapper surimi gel fortified with seabass oil during refrigerated storage of 10 days were studied. Lipid oxidation as determined by peroxide value (PV) and thiobarbituric acid reactive substances (TBARS) of surimi gel increased as the level of seabass oil increased (P < 0.05). When MFI was incorporated into surimi gel, lower PV was obtained throughout the storage (P < 0.05). Addition of seabass oil pre-emulsified with soy protein isolate (SPI) in the presence of MFI yielded surimi gel with the highest breaking force and could improve oxidative stability during refrigerated storage (P < 0.05). Slight decrease in whiteness was found in surimi gel added with MFI, while those added with MFI along with pre-emulsified seabass oil showed increased whiteness (P < 0.05). Addition of MFI did not affect total viable count and psychrophilic bacterial count in surimi gels. Thus, the incorporation of pre-emulsified seabass oil prepared using SPI in conjunction with MFI could improve quality and oxidative stability of gel from bigeye snapper surimi.

Effects of Jet Path on Electrospun Polystyrene Fibers.

In this study we investigated the effects of jet path on the morphology and mat size of synthetic polystyrene (PS) fibers during the electrospinning process. In addition, the mechanism of the fiber mats, which were prepared by varying the solution concentration, was evaluated. The straight jet length, envelope cone and whipping frequency of each electrospun jet were studied using images captured by a high-speed photography camera. The results showed that higher solution concentrations led to longer straight jet lengths, smaller envelope cones and lower whipping frequencies. The diameter and surface morphology of the PS fibers were also characterized by scanning electron microscopy (SEM). It was found that fibers spun with higher solution concentrations exhibited larger diameters and diameter distributions because of their jet path features. Furthermore, the electrospun jets with higher concentrations increased elongation and produced smaller fiber mats and higher breaking forces as a result of their different jet paths, which was a consequence of varying the solution concentration.

Characteristics and properties of goat meat gels as affected by setting temperatures

Effects of different setting temperatures (40–70 °C) on properties of goat meat gels after heating at 90 °C were investigated. Setting at 60 °C with subsequent heating at 90 °C yielded the gel with the highest breaking force along with coincidentally lowest expressible moisture content (p < 0.05). The highest TCA-soluble peptide content was found in gel set at 70 °C (p < 0.05). Slight decrease in myosin heavy chain band intensity was noticeable when setting temperature increased. As setting temperatures increased, a∗ and b∗-values of gels generally increased, while L∗-values decreased (p < 0.05). Gel set at 60 °C had highest hardness, gumminess and chewiness (p < 0.05). Gel set at 60 °C had the most compact network with immense connectivity of protein strands. Gels set at 40–60 °C had higher texture and overall likeness scores, compared to the control (p < 0.05). Prior setting at 60 °C was recommended for making the good quality goat meat gel.

Comparative analysis of structure and strength of vitelline membrane and physical parameters of yolk of ostrich, emu, and greater rhea eggs

In this study, we analyzed selected morphological traits of eggs, as well as structure, strength, and protein composition of the vitelline membrane (VM) of ostrich, emu, and greater rhea eggs. Ninety eggs (30 for species) were analyzed for the following parameters: egg weight, yolk weight, yolk ratio, and yolk index. In addition, pH value, water activity, consistency index, and flow behavior index were determined. The strength of VM was measured using the TA.HDPlus Texture Analyzer. Micrograph images were taken via a scanning electron microscope. Polyacrylamide gel electrophoresis was conducted under denaturing conditions. Ostrich eggs were characterized by the highest egg and yolk weight compared with those of emu and greater rhea eggs, whereas emu eggs had the highest yolk ratio compared with those of ostrich and greater rhea eggs (P > 0.05). Yolk content differed among the species in terms of water activity; it was found to be higher in emu eggs than in ostrich and greater rhea eggs (P > 0.05). Based on flow curves, yolks of the ratites were classified as pseudoplastic non-Newtonian fluids. The consistency index was significantly higher in yolks of ostrich and emu than that of greater rhea eggs, whereas the VM of yolks of greater rhea eggs was the most resistant (had the highest breaking force = 26.4g). All species differed significantly regarding the structure of VM, the outer layer (OL) in particular, which was found to constitute fibers of various thicknesses that were differently arranged. Fibers of the OL of the VM of emu, whose fibers were the least differentiated but formed the most compact network, were the most diverse in characterization. An electropherogram of the VM of ostrich revealed 11 primary protein bands: 6 for the OL and 5 for the inner layer (IL), that of emu revealed 9 bands: 5 for the OL and 4 for the IL, and that of greater rhea revealed 10 bands: 6 for the OL and 4 for the IL.

Combination effect of high pressure treatment and ethanolic extract from coconut husk on gel properties of sardine surimi

Effects of ethanolic coconut husk extract (ECHE) at various levels (0–0.10 g extract/100 g protein) on gel properties of sardine (Sardinella albella) surimi under different gelling conditions including pressurization at 300 MPa, 30 min (HP); and pressurization, followed by heating (90 °C, 20 min) (HP/H) were investigated. At the same level of ECHE, HP/H gel had the higher breaking force (P < 0.05) than HP counterpart. The increases in breaking force and water holding capacity were observed as the levels of ECHE were increased up to 0.075 g/100 g for all gels, regardless of gelling processes used (P < 0.05). With the addition of 0.075 g/100 g ECHE, breaking force of HP and HP/H were 435 and 577 g, respectively. Lower autolysis of surimi gel was also found in HP/H gel in the presence of ECHE. With addition of ECHE at a concentration of 0.075 g/100 g, HP/H gel had a network with higher connectivity than HP gel and traditional two-step heated gel. Pressurization prior to heating could thus improve quality of sardine surimi gel when ECHE (0.075 g/100 g) was incorporated, in which the breaking force was increased by 69%, compared with that of traditional control gel (without ECHE).

Effect of gellan incorporation on gel properties of bigeye snapper surimi

Effects of gellan on gelling properties of surimi from bigeye snapper (Priacanthus macracanthus) were investigated. Two forms of gellan, powder (GLP) and suspension (GLS), were incorporated into surimi to obtain different final concentrations (2–8% based on surimi solid content). Gels added with GLP or GLS had the increases in breaking force and hardness as the levels were increased (p < 0.05). The highest breaking force and hardness were observed in surimi gel containing 8% GLS (p < 0.05). Expressible moisture content and whiteness of resulting gels were increased as levels of GLP and GLS increased (p < 0.05). Electrophoretic studies showed that gellan at all levels had no effect on polymerization of myosin heavy chain. Addition of GLP and GLS could enhance the interconnection between chains during heating as indicated by the higher G’. Both GLP and GLS increased sensory property of surimi gel as the level of gellan increased up to 6% (p < 0.05). However, the decrease in overall likeness score was found in gel added with 8% GLS. Microstructure studies revealed that finer and denser network was observed in surimi gel containing 6% GLS in comparison with that of the control. Therefore, gellan, prepared as suspension, at an appropriate level could improve gel strength of bigeye snapper surimi with an increased acceptability.

Enhancement of Gel Properties of Sardine Surimi using Squid Ink Tyrosinase in Combination with Coconut Husk Extract

Abstract Squid ink tyrosinase (SIT) at levels of 300 and 500 KU kg−1 protein in combination with ethanolic extract of coconut husk (EEC) at concentrations of 1 and 1.25 g kg−1 protein was added into sardine surimi and the resulting gels were examined. The use of SIT (500 KU kg−1 protein) and EEC (1.25 g kg−1 protein) yielded the gel with the highest breaking force and deformation (p &lt; 0.05). Nevertheless, the expressible moisture content and whiteness scores were markedly decreased. Protein cross-linking of surimi gels increased as evidenced by the decreased band intensity of myosin heavy chain (MHC). This coincided with the increased storage modulus (G'). Based on microstructure study, finer and more compact structure of surimi gels added with both SIT and EEC were obtained, compared to the control. Thus, SIT in conjunction with EEC could be used as the novel surimi gel strengthener.