Orange Drink Research Articles

Effectiveness of ORSL® Variants as an Adjuvant along with Standard-of-care Treatment in the Restoration of Oral Fluid, Electrolytes, and Energy in Patients with Fever and/or General Weakness in Indian Patients in an Outpatient Setting.

Dehydration due to reduced intake or increased losses including insensible losses in patients with acute nondiarrheal diseases may lead to fluid, electrolytes, and energy (FEE) deficits. The impact of oral FEE supplementation adjuvant to standard of care (SOC) treatment on recovery in patients with acute nondiarrheal diseases is yet to be evaluated. To determine the effectiveness of ORSL® variants (ORSL® Apple Drink and ORSL® PLUS Orange Drink), fruit juice-based electrolyte drinks as an adjuvant along with SOC in the restoration of oral FEE in patients with acute nondiarrheal disease with fever and/or general weakness who attended an outpatient department (OPD). This was a prospective, interventional, open-label, multicenter, real-world, study conducted at eight sites across India. Patients with fever and/or general weakness due to an acute nondiarrheal illness were given either ORSL® Apple Drink or ORSL® PLUS Orange Drink as an adjuvant along with SOC treatment per physician's discretion. The primary endpoint of the study was to assess improvement from baseline in energy or hydration levels after ORSL® variants consumption at 6, 24, and 48 hours measured by a new aided recovery scale (ARS). Secondary endpoints were to assess the improvement in energy and hydration levels at 20, 40, and 60 minutes, as well as energy levels and hydration levels at 20, 40, and 60 minutes, 6, 24, and 48 hours after the consumption of ORSL® Apple Drink or ORSL® PLUS Orange Drink. The patient's consumption of ORSL® variants and treatment experience, physician's experience of recommending ORSL® variants, and product safety were evaluated. In total, 612 patients were enrolled with mean age 38.3 years, of whom 62.9% were male. The mean baseline level of energy and hydration was 1.59 (range 1.0-2.0) on ARS. Statistically significant (p < 0.0001) improvements were observed in energy or hydration 6 hours after first consumption of ORSL formulations. Furthermore, improvement was observed from 40 minutes, and in levels of energy, hydration, and both energy and hydration from 60 minutes. Patients and physicians reported a positive experience with ORSL® variants. ORSL® Apple Drink and ORSL® PLUS Orange Drink are clinically proven to provide hydration and/or energy to patients with fever and/or general weakness.

Effect of 100% Orange Juice and a Volume-Matched Sugar-Sweetened Drink on Subjective Appetite, Food Intake, and Glycemic Response in Adults.

Dietary recommendations to reduce the consumption of free sugars often group 100% fruit juice with other sugar-containing beverages. The objective of this study was to determine the effect of consuming 100% orange juice compared to an orange drink on next-meal food intake (FI), glycemic response, average appetite, emotions, and sensory characteristics in normal-weight adults. Thirty-six normal-weight adults (age: 26.8 ± 0.9 years) consumed, in random order and at least 5 days apart, three 240 mL test beverages as follows: (a) 100% orange juice, (b) orange drink, or (c) water. Subjective sweetness and pleasantness were determined immediately after test beverage consumption. Glycemic response, average appetite, and subjective emotions were measured every 15 min for 60 min. Food intake was determined at a pizza lunch 60 min later. Rest-of-day glycemic response and energy intake (EI) were determined using a continuous glucose monitor and food record, respectively. Lunch FI (p = 0.054) and total EI (p = 0.01) were both lower after 100% orange juice compared with the orange drink. Caloric compensation was 84% after 100% orange juice and -25% after the orange drink (p = 0.047). Average appetite was not significantly different between the test beverages (p > 0.05). Blood glucose iAUC adjusted for available carbohydrate was lower after 100% orange juice compared with the orange drink (p < 0.001). Rest-of-day blood glucose concentrations were lower after 100% orange juice compared with the orange drink (p = 0.03) and water control (p < 0.001). In conclusion, consumption of 100% orange juice as a preload resulted in higher caloric compensation, lower total daily EI, and lower blood glucose concentrations compared to the orange drink.

Assessment of Physicochemical and Sensory Characteristics of Stevia Sweetened, Low-Caloric Orange Drink

Assessment of Physicochemical and Sensory Characteristics of Stevia Sweetened, Low-Caloric Orange Drink

A Comprehensive Nutritional and Compositional Investigation of Instant Mango and Orange Soft Drink Powders in Dhaka City, Bangladesh

The research focuses on flavored drink powders, particularly mango and orange flavors, popular in Dhaka, Bangladesh. These powders undergo various processes to extend shelf life, taste and attractiveness, including drying and adding preservatives, colorants, sweeteners and other additives directly involved to human health issues. The objective is to conduct a detailed analysis of sensory qualities, nutritional profiles, and market trends of commercial mango and orange drink powders in Dhaka. Various analytical techniques, such as UV-Visible spectrophotometry and phenol sulfuric acid test, were employed to measure soluble dietary fiber, ascorbic acid, sodium benzoate, Yellow 6, and total carbohydrates. The mango-flavored drink powder had moisture content 7.31-18.09%, with lower levels compared to orange (8.33-23.67%). Mango exhibited ash content 0.41-0.78%, while orange had significantly higher levels 0.86%-1.19%. Both flavors fell within the acidic pH range, with mango 3.14-4.95 and orange 3.36-4.72. Mango flavor showed higher levels of ascorbic acid, sodium benzoate, Yellow 6, and total carbohydrates compared to orange. The study provides insights into the significant variations between mango and orange drink powders and valuable information to optimize formulations and meet regulatory standards in the production of flavored drink powders.

Effectiveness of ORSL® Apple & ORSL® plus orange drink as an adjuvant to restore oral fluid, electrolytes & energy along with standard treatment in recovery of subjects with fever and/or general weakness

Effectiveness of ORSL® Apple & ORSL® plus orange drink as an adjuvant to restore oral fluid, electrolytes & energy along with standard treatment in recovery of subjects with fever and/or general weakness

Evaluating the effect of natural, industrial juices and beverage on orthodontic bonding composite (in-vitro study)

Background: Dental erosion is a common oral condition which results due to consumption of high caloric and low pH acidic food such as carbonated drinks and fruit juices. It is expected that these food types can cause irreversible damage to dental hard tissues and early deterioration of the dental restorations. So, this study aimed to evaluate and compare the erosive potential effects of orange fruit juice and Miranda orange drink on the microhardness of an orthodontic composite material. Materials and methods: Thirty discs with a thickness of 2 mm and a diameter of 10 mm were prepared from orthodontic bonding composite. The prepared discs were equally divided into three groups (n=10). Microhardness analysis was carried out both prior to and subsequent to immersion cycles. The microhardness of the specimens underwent evaluation subsequent to immersion in the beverages for durations of 6 hours (equivalent to one day) and 42 hours (equivalent to seven days). Microhardness measurements at baseline, one day, and one week were performed utilizing the Vickers microhardness testing. Statistical analyses were carried out using repeated measure one way ANOVA test and Bonferroni post-hoc test with a level of significant p&lt; 0.05. Results: The micro hardness of composite exposed to the selected soft drinks was significantly decreased (p&lt; 0.05). Conclusions: Natural, industrial orange juices and Miranda can affect the micro hardness of composite. The beverage effect on the orthodontic composite based on the type of juice and the exposure time to these beverages.

Prospective interventional study to determine the effectiveness of ORSL apple & ORSL plus orange drink as an adjuvant to restore oral fluid, electrolytes & energy along with standard treatment in recovery for subjects with fever and/or general weakness

Prospective interventional study to determine the effectiveness of ORSL apple & ORSL plus orange drink as an adjuvant to restore oral fluid, electrolytes & energy along with standard treatment in recovery for subjects with fever and/or general weakness

The Economics of Manufacturing the most important Horticultural Crops in Egypt

The study mainly aims at estimating the economic effects of manufacturing the most important horticultural crops in Egypt, through estimating the added value of the food processing process for green okra and orange crops, in addition to developing a future vision for the possibility of advancing the food industry sector through the establishment of some agricultural manufacturing projects that contribute to Economic and social development in Egypt. The results showed that the value of the total loss of green okra and orange crops amounted to about 2909 million pounds in 2021, and it was found that the value added from the process of manufacturing frozen okra and orange crops is estimated at 12450 and 11338 pounds / ton, respectively, while the value of the total margin is estimated for mediators The distribution of frozen okra and orange drink is about 4,250 and 5,750 pounds/ton, respectively. Egypt is represented by the obsolescence of the technologies used in the production process and the high cost of production as a result of the high prices of production inputs, in addition to the high transportation costs. Therefore, the study recommends the necessity of promoting the economic and technical efficiency of agricultural industrialization, especially in the Egyptian countryside, and modernizing machines and equipment for agricultural industrial activities and projects through soft loans to their owners, modernizing and developing them, because of this’s impact on improving the quality and quality of the product, reducing waste and reducing production costs.

Evaluating The Effect of Time and Temperature on The Ph, Titratable Acidity &amp;Brix of Pasteurized LowTo-No Nectar Orange Drinks Packed in Paper Based Aseptic Packages

Orang drink is the most common flavoured drink consumed in Iraq and it can be found in markets of all sizes and in all provinces making them subjected to a wide range of storage temperature and storage time. In this work, the effect of storage time and temperature was studied on three different local brands of Orange drink with Low-to-No nectar content; all were packed in Laminated Aseptic Cartons (LAC). Samples were stored in a fixed and controlled temperature environment ranging between 10 ?C-50 ?C for a period of 5 weeks and the samples were tested for the values of Brix, Titratable Acidity (TA), and pH at the beginning and at the end of each week. The results showed that no significant difference (p &gt; 0.05) was found, which showed that there is low-to-no evidence that the selected range of storage temperature and time in this study significantly affected the values of Brix, TA, and pH.

Extraction optimization and microencapsulation of Berberine from Berberis vulgaris incorporated in a functional orange drink: Physiochemical attributes and kinetic release studies

BACKGROUND: Berberine, extracted from Berberis vulgaris, is one of the well-known natural antioxidant sources. OBJECTIVE: Optimizing the berberine extraction conditions from the whole Barberry plant and microencapsulation of the optimized extract to be used as a bioactive ingredient in functional orange juice. METHODS: Seventeen extraction processes were designed to determine an optimized method for producing an ethanol/water extract with maximum yield, safety, and antioxidant properties. The optimal extract was microencapsulated by complex coacervation using tragacanth/gelatin and then spray-dried. The selected microcapsules based on morphology, particle size, and solubility were added to orange juice, and the physical and sensory properties of the functional drink, as well as the kinetic release models, were analyzed. RESULTS: An optimal extract with 82% antioxidant activity was prepared using a 75% ethanol/water ratio and an extraction time of 0.5 h at 22.3°C. Spherical-shaped microcapsules could create a desirable cloudy appearance with good stability in the pH of orange juice. The kinetics of the berberine release revealed an initial burst phase followed by a prolonged one, which would appeal to consumers’ sensory perceptions. CONCLUSIONS: The excellent compatibility between berberine and orange juice provides a potential capacity to fortify a high-consumption drink with a phytonutrient presented in a berry fruit.

Effect of soft beverages on the in vitro dissolution of gastro-resistant tablets containing low dose Acetylsalicylic acid

The need for additional fluids for easy absorption is typical for elderly patients and those with dysphagia. Most often, these patients take their medication with a glass of orange juice or another liquid instead of a glass of water. We conducted a dissolution test with gastro-resistant tablets acetylsalicylic acid where different kind of orange juice or soft drink wеre added to the release medium. As a control, release medium - buffers 1.2, 4.5 and 6.8 were used. The released aspirin was determined after HPLC analysis. The obtained data were fitted to different kinetic models. The results of the dissolution test in medium buffers with added different beverage showed results similar to those obtained in pure buffer, where it is used an artificial sweetener and different, when sugar or glucose-fructose syrup was used to sweeten the beverage. The most significant change was observed in the release kinetics of the active substance.To exclude the possibility that the other beverage ingredients or excipients used to make the tablets affect the release profile of acetylsalicylic acid, we conducted a beverage-like dissolution test. Instead of a original beverage, we used water and sugar syrup, in a concentration that is declared on the label of the original beverages. The results obtained confirm that different sugar concentrations alter the release profile of acetylsalicylic acid from gastro resistant tablets when they are taken with a glass of sugar-containing beverage instead of a glass of water.

Pengaruh Jenis dan Konsentrasi Penstabil Terhadap Karakteristik Fisikokimia dan Nilai Kesukaan Minuman Yogurt Jeruk

Orange yogurt drink is one of the diversivication of yogurt products, but syneresis still often occurs during the storage period which can affect consumer assessments. Therefore, it is necessary to add a stabilizer to overcome this problem. The purpose of this study was to determine the effect of different types of stabilizers and the concentration level of stabilizers added to the physicochemical characteristics and preference of orange yogurt drinks. Characteristics of yogurt drinks that were observed included pH values, Total Titrated Acid/TAT, Total Dissolved Solids/TPT, vitamin C, wheying off, viscosity, and organoleptic tests which included preference for color, aroma, texture appearance and taste of orange yogurt drinks This study uses a completely randomized design (CRD) with two factors, namely the type of stabilizer (Carboxy Methyl Cellulose/CMC, pectin, gum arabic) and the concentration of stabilizer (0.01%, 0.03%, and 0.05%). The results of this study indicate that pH value of the orange yogurt drink ranged from 3.907-4.058, total soluble solids (TPT) of the orange yogurt drink was 14.350-16,367 °Brix, vitamin C content of the orange yogurt drink was between 6.453-10.560 mg/100 g, and TAT value. 6.133 – 8.067%. The treatment of different types of stabilizers affects the physicochemical characteristics of orange yogurt drinks, including the value of pH, TPT, vitamin C, TAT, wheying off and viscosity. While the treatment of different concentrations of stabilizer affects the wheying off and the viscosity of the orange yogurt drink. The results of the interaction between the type and concentration of stabilizer significantly affect the value of pH, vitamin C, TAT, wheying off, viscosity also the value of preference for color, appearance and texture of orange yogurt drink.

Comparison of color stability of different coated esthetic orthodontic archwires using spectrocolorimeter – An invitro study

Aim: The aim of this study was to evaluate and compare the colour stability of three different esthetic archwires (rhodium, teflon and epoxy coated) immersed in three different staining solutions (tea, coffee and artificial aerated orange drink) at different time intervals (0, 7, 14, 21, 45 day) using spectrocolorimeter and also to determine the most chromogenic agent. Materials and Methods: A total of 54 esthetic coated archwires (rhodium, teflon and epoxy) were evaluated. They were divided into 3 groups (archwires) with each group having 3 subgroups (staining solutions) and six samples in each sub group. The baseline value (T0) was measured before the samples were immersed in the staining solutions. The samples were immersed in the staining solution for 3 hours a day for 45 days. The ?E values were recorded on 7, 14, 21 and 45 day using spectrocolorimeter. Using these values NBS units were calculated. The experimental data were analyzed using descriptive statistics, analysis of variance, and post hoc Bonferroni test. Results: It was found that teflon coated esthetic archwires were the least colour stable when compared with rhodium and epoxy coated esthetic archwires. Artificial aerated orange drink caused higher ?E* values than tea and coffee. The ?E* value increases as the time interval increases. Conclusions: All esthetic archwires evaluated in the present study were stained the most by an artificial aerated orange drink in comparison with coffee and tea. The overall study outcome indicates that archwires coated with epoxy resin are more advisable for patients because of their colour stability. Keywords : Colour stability, Esthetic archwires, Staining solutions, Spectrocolorimeter.

Interval wavelength selection and simultaneous quantification of spectrally overlapping food colorants by multivariate calibration

Variables selection is often necessary to remove redundant data and to reduce the negative influence of spectral overlapping. In the current work, two interval variable selection methods were applied to quantify five coloring agents (Tartrazine TAR, Sunset Yellow SY, Allura Red AR, Brilliant Blue BBL, and Brilliant Black BBK) which exhibited intense spectral overlapping in powdered soft drinks. Interval partial least squares iPLS and net analyte signal NAS methodology were used to pick up the most informative variables for dyes quantification in powdered soft drinks. Based on NAS calculations, the optimum sensitivity and selectivity for dyes measurement were found to be (1.23–5.56) and (0.30–0.72), respectively and at pH 3.0. Moreover, the minimum spectral overlapping (28–70%) among dyes was observed at pH 3.0 while the maximum overlapping (38–74%) was at pH 10.0. Interval partial least squares iPLS was more capable to handle the overlapping between SY and AR dyes. On the other hand, net analyte signal method was effective to capturing the informative regions for dyes of lower spectral overlapping, TAR, BBL, and BBK. In the case of AR, the best prediction (REP% 2.4) was achieved at 350–530 nm using iPLS. However, the best prediction of BBL (REP% 3.4%) was achieved at 655–680 nm (i.e., 6 variables) using NAS/PLS regression. The ability NAS/PLS regression, which uses fewer number of variables, was attributed to NAS mechanism which extracts the net signal of the analyte, thus; preventing overlapping with the rest of compounds signals and this will elegantly leads to fewer number of variables. The superiority of iPLS to calibrate intensely overlapping dyes is attributed to its inherent mechanism of selecting the spectral data that include all possible variables leading to better prediction. At the optimum calibration conditions, the dyes were detected in powdered soft drinks with adequate accuracy (%recoveries 97.3–107.5) and precision (RSD 3.1–9.30). The maximum total concentration of dyes was reported in orange drink samples reaching to 567 mg/kg. The result highlights and emphasizes the highly required further monitoring of this type of food, considering the damages of such popular synthetic dyes to human health. Analysis of results by ANOVA indicated that the total content of dyes was statistically comparable in the samples while the total content of each single dye was statistically different in tested samples.

Antioxidant Responses in Hypertensive Postmenopausal Women after Acute Beetroot Juice Ingestion and Aerobic Exercise: Double Blind and Placebo‐Controlled Crossover Trial

This study is aimed to analyze the effect of different nitrate concentrations [NO3-] present in beetroot juice (BJ) on salivary oxidative stress markers after acute exercise performance in hypertensive postmenopausal women. Thirteen hypertensive postmenopausal women participated in three experimental sessions, taking different beverages: noncaloric orange flavored drink (OFD), low nitrate (low‐NO3-) BJ, and high nitrate (high‐NO3-) BJ. The participants performed aerobic exercise on a treadmill, at 65–70% of heart rate reserve (HRR), for 40 min. Saliva samples were collected after an overnight fast, 10 minutes before BJ ingestion at 7 : 20 am (0 ′), 120 minutes after beverages ingestion (130 ′), immediately after exercise (170 ′), and 90 min after exercise (260 ′). Salivary total protein (TP), catalase activity (CAT), reduced glutathione (GSH), and total antioxidant capacity by ferric‐reducing antioxidant power (FRAP) concentrations were analyzed. No interaction (session∗time) was found among three sessions over time. Catalase area under the curve (AUC) was lower after both low‐NO3- and high‐NO3- consumption (p &lt; 0.001), and GSH AUC was lower after high‐NO3- (p &lt; 0.001) compared with OFD. So, the acute intake of BJ with aerobic exercise seems to decrease catalase (in high‐NO3- and low‐NO3-) and GSH (in high‐NO3-), besides not interfering with FRAP in hypertensive postmenopausal women.

Influence of Sodium Alginate and Genipin on Stability of Chitosome Containing Perilla Oil in Model and Real Drink

AbstractThe impacts of sodium alginate (SA) and genipin (GP) on low‐pH and thermal stability of chitosan‐coated liposome (chitosome), as a carrier of perilla oil, are investigated in a model drink. Oxidative stability, as well as quality parameters and sensory evaluation, are analyzed during 60 days of storage at 25 °C as well as in orange drink fortified with non‐coated and coated nanoliposome. The investigation of model drink shows that low‐pH and heating stability of nanoliposome are influenced by the type of coating biopolymer and can be improved by chitosan (CS) and GP. The coating by different biopolymers has fewer changes in quality parameters (°Brix and pH value, total acidity, and color difference), and shows higher oxidative stability than emulsified perilla seed oil and bare nanoliposome after storage at 25 °C for 60 days. The results indicate that the type of biopolymer and cross‐linkers plays a key role in the liposomal membrane structure stability.Practical applications: The present study is anticipated to promote a better understanding of the advantages of combining nanoliposomes (NLs) with the primary and secondary coatings as well as cross‐linkers to overcome the low oxidative stability of perilla oil (as a source of plant rich in n‐3 polyunsaturated fatty acids [PUFAs]) and semi‐permeability of NL membrane in like and real foods. It could also reduce the adverse effects of n‐3 PUFAs on sensory properties of orange drink and pave the way for making liposomes applicable to foods and drinks.

Manufacture and Characterization of Sensor for Optimizing the Manufacture of Resistance Sensor for Pure Orange Drink and Unpure Orange Drink

This research was purposed to design and analyze a resistance sensor. This research was done by three steps which are designing, manufacturing and characterizing of resistance sensor. Sensor design was done by using Fritzing software. The tools we used in manufacturing sensor were PCB, resistor, and copper wire. The tools we used in sensor characterizing were power supply, CRO and samples of pure orange drink and unpure orange drink. Sensor characterizing was done by varying samples of 50 ml and 100 ml. Data acquisitiom for each samples were repeated five times. Data generated from the sensor in the form of voltage. The data result of measurement were calculated by its average and its uncertainty. For pure orange drink 50 mL (2.274 ± 1.137); 100 mL (1.688 ± 0.844) and for unpure orange drink 50 mL (2.582 ± 1.291); 100 mL (1.852 ± 0.926). Therefore in the future we can make quality control system of orange drink by optimizing the manufacture of resistance sensors with high-grade characteristics.

NILAI MPN (Most Probable Number) DAN DETEKSI BAKTERI Esherichia PADA MINUMAN ES JERUK PERAS di KOTA PONTIANAK

Iced squeezed orange drinks is one one of processed drinks that made from orange. Good drinking water should not contain pathogenic bacteria or organisms that may harm human health. Coliform is one ofbacteria that may cause disease in humans and being used as indicator bacteria of pathogenic bacteria. This research was aimed to know the MPN value number of coliform bacteria and to identify the bacterial presence of genus Escherichia in iced squeezed orange drinks sold in Pontianak City. The sampling used random sampling method. MPN method was used in order to know the number of coliform in iced squeezed orange drinks in Pontianak City. MPN test result obtained the lowest index value of MPN/mL was 0,14/mL in sample in subdistrict Pontianak City and the highest index value in four subdistricts in Pontianak City was MPN/mL &gt;24,00/mL. It was showed that five samples exceed normal limits in accordance with SNI standards SNI 01-3839-1995 based on Permenkes No 492/MENKES/per/IV/2010. Identification resultshowed the bacterial genus of coliform obtained was member of genus Escherichia.

Mucin immobilization in calcium alginate: A possible mucus mimetic tool for evaluating mucoadhesion and retention of flavour

To reduce animal testing, there is a need to develop novel in-vitro models for evaluating the retention of bioactive compounds in food and pharmaceutical products. Here, a mucus-mimetic platform was developed through a one-step approach based on encapsulating mucin within alginate gel beads. We found that mucins form micron sized aggregates distributed across the surface of the calcium-alginate bead, as shown by environmental scanning electron microscopy (ESEM). Retention of bioactive compounds on the mucin-functionalised surface was tested using a commercial orange drink formulation. To aid flavour retention, different mucoadhesive polymers with varying charge, including anionic, neutral and strongly cationic, were tested for their ability to interact with mucin and aid retaining flavour compounds within the mucin-alginate bead. The alginate-mucin mucus mimic was validated using an ex-vivo bovine tongue, with the flavour retention results showing qualitative agreement. The developed method proved to be a convenient, efficient tool for providing information on the effectiveness of mucoadhesive polymers without variability, safety and sustainability issues associated with an ex-vivo or in-vivo system. We propose that by encapsulating other relevant oral proteins, alongside mucins, current gaps between in-vitro and the ex-vivo systems may be narrowed.

Bridging in vitro dissolution and in vivo exposure for acalabrutinib. Part II. A mechanistic PBPK model for IR formulation comparison, proton pump inhibitor drug interactions, and administration with acidic juices

Acalabrutinib (Calquence®) 100 mg (bid) has received accelerated approval by FDA for the treatment of adult patients with mantle cell lymphoma (MCL) who have received at least one prior therapy. Acalabrutinib is a substrate of PgP and CYP3A4, with a significant fraction of drug metabolized by first pass gut extraction and 25% absolute bioavailability. The absorption of acalabrutinib is affected by stomach pH, with lower pharmacokinetic exposure observed following co-administration with proton pump inhibitors.During dissolution at pH values below its highest basic pKa, the two basic moieties of acalabrutinib react with protons from the aqueous solution, leading to a higher pH at the drug surface than in the bulk solution. A batch-specific product particle size distribution (P-PSD), was derived from dissolution data using a mechanistic model that was based on the understanding of surface pH and the contribution of micelles to the dissolution rate. P-PSD values obtained for various batches of acalabrutinib products in simple buffers, or in complex fluids such as fruit juices, were successfully integrated into a physiologically based pharmacokinetic (PBPK) model developed using GastroPlus v9.0™. The integrated model allowed the prediction of clinical pharmacokinetics under normal physiological stomach pH conditions as well as following treatment with proton pump inhibitors. The model also accounted for lower pharmacokinetic exposure that was observed when acalabrutinib was co-administered with the acidic beverages, grapefruit juice, (which contains CYP3A inhibitors), and orange drink (which does not contain CYP3A inhibitors), relative to administration with water.The integration of dissolution data in the PBPK model enables mechanistic understanding and the establishment of more robust in vitro-in vivo correlations (IVIVC) under a variety of conditions. The model can then distinguish the interplay between dissolution and first pass extraction and how in vivo stomach pH, saturation of gut PgP, and saturation or inhibition of gut CYP3A4, will impact the pharmacokinetics of acalabrutinib.