Physicochemical Evaluation Research Articles

Herbal Remedies in Burn Wound Management: A Comprehensive Review

This study focuses on the formulation and evaluation of a herbal burn healing cream using Jatropha curcas latex extract. The cream combines Jatropha curcas latex with compatible excipients to optimize stability, texture, and therapeutic efficacy. Various physicochemical, rheological, and pharmacological evaluations were conducted to assess its suitability for burn wound management. The cream demonstrated desirable pH, viscosity, spreadability, and consistency, along with significant antimicrobial activity against common wound pathogens. The formulation aims to harness the anti-inflammatory, antimicrobial, and wound healing properties of Jatropha curcas latex for effective burn treatment. Keywords: Healing Cream, Rheological, Anti-Microbial, Anti-Inflammatory

Effect of heat stress on meat quality of growing rabbits divergently selected for body fat content

High ambient temperature represents an increasingly frequent challenge for animal farming, especially for those animal species more susceptible to heat stress (HS), like the rabbit. The present research studied the impact of different ambient temperatures (T: 20 °C—Control vs. 28 °C—High) on the meat quality of two rabbit lines (L: Fat line, Lean line) obtained after 5 generations of divergent selection for total body fat content. After slaughter, the ground meat of 60 carcases (15 rabbits/treatment) was used for physicochemical and sensory quality evaluation. Overall, high T affected hind leg weight (p < 0.001), pHu (p = 0.001), and oxidative status (p = 0.004) during a shelf-life trial. High T increased meat haem-iron (p < 0.001), decreased lipids (p < 0.001), MUFA (p < 0.001), and PUFA classes (p < 0.001), and consequently, increased water content (p < 0.001). Regarding L effect, Fat line was richer in lipids (p < 0.001) and ash (p = 0.008), but less rich in water (p < 0.001) than Lean line. The content of all fatty acid (FA) classes was therefore significantly higher in Fat line meat (p < 0.001). It can be concluded that the two genotypes differed for proximate composition, haem-iron, FA, and amino acid profiles of carcase meat. High T increased meat pHu, water, haem-iron, and reduced polyunsaturated FA (PUFA) amount. At high T the meat of the Fat line showed higher TBARS, whereas Lean line had higher lysine content. Sensory analysis revealed that high T improved tenderness and extinguished onion off-flavour.

Physicochemical, Antioxidant Characteristics and Sensory Evaluation of Functional Pro‐Biogenic Ice Cream

ABSTRACTPro‐biogenic is a recent terminology widely used for products that combine biogenic materials and probiotics which has made progressive improvement in a new era of research on functional foods. This study aimed to develop functional ice cream with Bacillus coagulans and propolis extract (PE) as a biogenic part to develop ice cream's physiochemical and antioxidant characteristics. Five probiotic ice cream samples were prepared using different levels of PE powder (0%, 0.2%, 0.4%, 0.6%, and 0.8% w/w), and the physicochemical, total phenol content (TPC), antioxidant and sensory properties, and probiotic survival of the samples were examined. The study found that PE levels did not significantly impact fat, protein, carbohydrate, and ash content, overrun, melting rate, and adhesiveness of probiotic ice cream, but increased dry matter, apparent viscosity, and hardness. Adding PE to freeze‐storage samples significantly (p &lt; 0.05) reduced pH and improved TPC and antioxidant activity. The prepared ice cream containing probiotic bacteria and PE extracts, despite their darker and yellower color, were acceptable based on sensory evaluation. Furthermore, the survival of probiotic bacteria in the ice cream, with different levels of PE appeared to be in acceptable limits (107 CFU/g). The findings of the research indicated that the pro‐biogenic ice cream has good functionality and incorporating a PE aside probiotic could improve physiochemical and antioxidant characteristics which can be used as a value‐added ingredient in the formulation of functional pro‐biogenic ice creams.

Evaluation of the effect of milk casein on the pharmacokinetics of rutin

Rutin, often referred to as vitamin P, possesses numerous pharmaceutical applications, yet its market availability is restricted due to poor bioavailability. Recent interest has focused on exploiting rutin's therapeutic potential, prompting efforts to enhance its bioavailability. This study aimed to enhance the bioavailability of rutin by formulating tablet dosage forms using cow milk casein as a matrix-forming agent. Tablet formulations containing rutin and milk casein were prepared, and their physicochemical properties were evaluated through in vitro tests, including hardness, friability, and dissolution. Pharmacokinetic studies were conducted using Wistar rat models, analyzing plasma drug concentrations and urine excretion. Stability studies were also performed to assess the tablets' shelf life under various conditions. The results of the study revealed that the incorporation of milk casein significantly improved the bioavailability of rutin, both in vitro and in vivo. Physicochemical evaluations demonstrated satisfactory tablet properties, while pharmacokinetic studies indicated enhanced plasma drug concentrations and reduced urine excretion of rutin with milk casein formulations. Stability studies further supported the suitability of the formulated tablets for long-term storage. In conclusion, milk casein proved effective as a matrix-forming agent for improving the bioavailability of rutin. The formulated tablets exhibited favorable physicochemical properties and enhanced drug absorption characteristics, suggesting the potential utility of milk casein in enhancing the therapeutic efficacy of rutin formulations.

From nature’s pharmacy: harnessing bioactive phytoconstituents as fibroblast growth factor receptor 3 inhibitors for anti-cancer therapeutics

Fibroblast growth factor receptor 3 (FGFR3) is a key protein involved in regulating cell growth and development. Aberrant activation of FGFR3 has been linked to several diseases, including cancer and skeletal disorders. Therefore, identifying potential inhibitors of FGFR3 is of great interest in developing targeted therapies. In this study, we employed a combined docking and molecular dynamics simulation (MDS) approach to investigate the inhibitory potential of plant-based compounds against FGFR3. Here, we utilized structure-based virtual screening to identify potential phytoconstituents from the IMPPAT library with the ability to inhibit FGFR3 activity. The initial screening process involved molecular docking to assess the binding potential of the compounds towards FGFR3. Afterward, we employed various filters to determine physicochemical properties, ADMET, and PASS evaluation to identify potential hits against FGFR3. This process discovered two phytoconstituents, Cycloartobiloxanthone and Desoxylimonin, as promising candidates against FGFR3. These compounds exhibited favorable binding affinity, efficiency, and specific interaction towards the FGFR3 binding pocket. They preferred binding to the active site of FGFR3 and possessed desirable drug-like properties. To gain a deeper understanding of their interaction mechanism, conformational dynamics, and stability, we conducted all-atom MDS lasting 200 nanoseconds (ns) on the FGFR3-Cycloartobiloxanthone and FGFR3-Desoxylimonin complexes. The MDS consistently demonstrated the formation of stable protein-ligand complexes between FGFR3 and Cycloartobiloxanthone/Desoxylimonin throughout the trajectory. Based on these results, it can be inferred that Cycloartobiloxanthone and Desoxylimonin can potentially serve as valuable scaffolds in developing drugs targeting FGFR3 for cancer therapeutic after required validation.

Physicochemical and microbiological evaluation of yoghurt sold in Addis Ababa, Ethiopia

BackgroundIncrease in demand for yoghurt in Addis Ababa, in recent times has led to proliferation of different kinds of commercially produced (branded) yoghurt in line with the traditional (unbranded) one in the market. However, limited or no available data for the quality of gradually increasing different kinds of commercially produced (branded) yoghurt in line with the traditional (unbranded) one in the market. It was therefore vital to evaluate the physicochemical property and microbial quality of yoghurt sold in Addis Ababa in order to determine its quality and perhaps safeguard the health and wellbeing of the numerous people consuming yoghurt products.MethodsA total of 40 yoghurt samples consisted of 20 traditionally (unbranded) and 20 commercially produced (branded) were analysis for physicochemical property (pH, moisture, ash, fat, Total Solid (TS) and Solid Not Fat (SNF)) and microbial quality (Coliform Count (CC) and Yeast and Mould Count (YMC) were performed using TEMPO system whereas; Total Viable Count (TVC) was performed according to standard culture method).ResultsIn the traditionally produced (unbranded) yogurt samples, the fat content was 4.44%, pH 3.99, TS content 10.12%, SNF content 7.18%, moisture content 89.88%, and ash content 0.53%. For the commercially produced (branded) yogurt samples, the fat content was 5.02%, pH 3.88, TS content 10.66%, SNF content 8.10%, moisture content 89.29%, and ash content 0.62%. The TVC in traditionally (unbranded) and commercially produced (branded) yoghurt samples was found to be 10.72 and 10.35 log10 cfu/mL, respectively. In terms of coliform counts (CC), 20%, 55%, and 25% of the traditionally produced yogurt samples had counts of < 10 cfu/mL, 10 to < 4.9 × 104 cfu/mL, and > 4.9 × 104 cfu/mL, respectively. For the commercially produced yogurt samples, 40%, 35%, and 25% fell within these same ranges. The overall mean coliform counts were 3.72 log₁₀ cfu/mL for traditionally produced yogurt samples and 2.81 log₁₀ cfu/mL for commercially produced yogurt samples; however, the difference was not statistically significant (P > 0.05). Similarly, for yeast and mold counts (YMC), 0%, 35%, and 65% of traditionally produced yogurt samples had counts of < 100 cfu/mL, 100—< 4.9 × 104 cfu/mL, and > 4.9 × 104 cfu/mL, respectively. In commercially produced yogurt, 30%, 50%, and 20% of samples fell within these same ranges. The overall mean YMC was 4.48 log₁₀ cfu/mL for traditionally produced yogurt samples and 3.92 log₁₀ cfu/mL for commercially produced yogurt samples, but this difference was also not statistically significant (P > 0.05).ConclusionBased on the findings of this study, it is crucial to implement measures to improve the quality of yogurt in Addis Ababa to ensure consumer safety and product consistency.

Asparagus: A toolkit for autonomous, user-guided construction of machine-learned potential energy surfaces

With the establishment of machine learning (ML) techniques in the scientific community, the construction of ML potential energy surfaces (ML-PES) has become a standard process in physics and chemistry. So far, improvements in the construction of ML-PES models have been conducted independently, creating an initial hurdle for new users to overcome and complicating the reproducibility of results. Aiming to reduce the bar for the extensive use of ML-PES, we introduce Asparagus, a software package encompassing the different parts into one coherent implementation that allows an autonomous, user-guided construction of ML-PES models. Asparagus combines capabilities of initial data sampling with interfaces to ab initio calculation programs, ML model training, as well as model evaluation and its application within other codes such as ASE or CHARMM. The functionalities of the code are illustrated in different examples, including the dynamics of small molecules, the representation of reactive potentials in organometallic compounds, and atom diffusion on periodic surface structures. The modular framework of Asparagus is designed to allow simple implementations of further ML-related methods and models to provide constant user-friendly access to state-of-the-art ML techniques. Program summaryProgram Title:AsparagusCPC Library link to program files:https://doi.org/10.17632/9w9xw7mp2h.1Developer's repository link:https://github.com/MMunibas/AsparagusLicensing provisions: MITProgramming language: PythonSupplementary material: Access to Documentation at https://asparagus-bundle.readthedocs.ioNature of problem: Constructing machine-learning (ML) based potential energy surfaces (PESs) for atomistic simulations is a multi-step process that requires a broad knowledge in quantum chemistry, nuclear dynamics and programming. So far, efforts mainly focused on developing and improving ML model architectures. However, there was less effort spent on providing tools for consistent and reproducible workflows that support the construction of ML-PES for a variety of chemical systems for the broader science community.Solution method:Asparagus is a program package written in Python that provides a streamlined and extensible workflow with a user-friendly command structure to support the construction of ML-PESs. This is achieved by bundling and linking data generation and sampling techniques, data management, model training, testing and evaluation tools into one modular, comprehensive workflow including interfaces to other simulation packages for the application of the ML-PESs. By lowering the entrance barriers especially for new users, Asparagus supports the generation and adjustment of ML-PESs that allow an increased focus on the physico-chemical evaluation of the chemical system or application in molecular dynamics simulations.Additional comments including restrictions and unusual features:Asparagus is a modular package written in Python providing an underlying structure for further extensions and maintenance. Currently, methods based on message-passing neural network (NN) models using the PyTorch Python package are available. Additions of new models and interfaces to already implemented modules are possible. The NN architecture and hyperparameters are stored in a global configuration module and as a json file for documentation. Except for essential input information, default input parameters are used if not specifically defined otherwise, which allows a quick setup for the construction of a ML-PES but also the fine-tuning for specific needs.

Replacement of Sulfur Dioxide in White, Rosé, and Red Wines by a Blend of Tannins Extracted from Multiple Plant Materials

For a long time, sulfur dioxide (SO2) has been the most universally used additive in winemaking. With its wide range of effects, ease of use, and low cost, sulfur dioxide has not yet been completely replaced by any process or substance. Since the expected trend for the near future is to keep reducing the concentration of sulfites, many investigations focus on alternative chemical, biological, or physical processes. This study aims to evaluate the chemical, antioxidant, and sensory impact of a plant-based product used as sulfur dioxide replacement (SDR) in white, rosé, and red wines produced as a result of the application of different vinification protocols. The physicochemical and sensory evaluation of the different wines produced showed that this plant-based product could be a good candidate, but appropriate winemaking treatments and optimization are needed to limit wine defects.

Nutritional qualities of cookies made from wheat/cashew nut composite flour

The current study examined the nutrient qualities of cookies made from wheat/cashew nut composite flour blends. The wheat flour was partially replaced at different concentration of cashew paste for cookie production. Using standard methods, the physicochemical and sensory evaluation of cookies were ascertained. The result of the proximate composition showed that protein content varied from 11.31 % to 15.23 % while fat content 10.23–12.95 %. Phytochemical properties showed that tannin content ranged from 0.28 to 0.64 g/100 g while the phytate content varied from 3.71 to 4.12 g/100 g. Mineral content result showed that sodium content ranged from 122.45 to 163.55 mg/100 g while the potassium content 59.60–70.60 mg/100 g. The Na/K ratio ranged from 2.29 to 2.47 which is a positive sign that the cookies could be beneficial as functional food for those who have high blood pressure and other cardiovascular conditions. Baking characteristic of cookies showed that the weigh ranged from 13.40 to 19.47 g while the thickness ranged from 0.60 to 0.77 mm. Result from sensory attributes of the cookies showed that WC3 was the most generally accepted. The study concludes that nutritious cookies can be produced from wheat/cashew nut composite flour.

Effect of nanoemulsified and encapsulated Planiliza abu protein on fortified yogurt

AbstractFortified dairy products such as yogurt have attracted a lot of attention due to the increasing concern for public health. This study aimed to determine the effects of nanoemulsified and a microencapsulated protein hydrolysate obtained from Planiliza abu on some of the properties of yogurt. The physicochemical, rheological, microbiological, and sensory evaluation of the fortified yogurt samples stored at 4°C were assessed during 21 days. The fish protein hydrolysates (FPHs) &lt; or &gt;10 kDa protein were used. The amino acid profile of Planiliza abu was glutamic acid (78.99%), aspartic acid (59.53%), and lysine (53.54%). No significant change was observed in titratable acidity (TA) and pH of supplemented yogurts during refrigeration. The highest survival level of lactic acid bacteria (LAB), water‐holding capacity (WHC), and viscosity and the lowest syneresis were observed in fortified samples with FPH &lt;10 kDa. The highest ferric reducing antioxidant power (FRAP) was achieved in yogurt fortified with nanoemulsion FPH &lt; 10 kDa (NEh10a, 0.41 mg/g). The results showed that fortified yogurt with FPH, particularly less than 10 kDa, is among the desirable functional food with appropriate gel network and consistency as well as better taste and mouth feel, and higher overall acceptance.

Adaptive Synthesis, Supramolecular Behavior, and Biological Properties of Amphiphilic Carbosilane-Phosphonium Dendrons with Tunable Structure.

Here, we present a modular synthesis as well as physicochemical and biological evaluation of a new series of amphiphilic dendrons carrying triphenylphosphonium groups at their periphery. Within the series, the size and mutual balance of lipophilic and hydrophilic domains are systematically varied, changing the dendron shape from cylindrical to conical. In physiological solution, the dendrons exhibit very low critical micelle concentrations (2.6-4.9 μM) and form stable and uniform micelles 6-12 nm in diameter, depending on dendron shape; the results correlate well with molecular dynamics simulations. The compounds show relatively high cytotoxicity (IC50 1.2-21.0 μM) associated with micelle formation and inversely related to the size of assembled particles. Depending on their shape, the dendrons show promising results in terms of dendriplex formation and antibacterial activity. In addition to simple amphiphilic dendrons, a fluorescently labeled analogue was also prepared and utilized as an additive visualizing the dendron's cellular uptake.

Physicochemical evaluation of sodium hydroxide solutions for lactic acid determinations in milk

Physicochemical evaluation of sodium hydroxide solutions for lactic acid determinations in milk

Formulation of Herbal Tooth Powder Employing Quercus infectoria as a Potential Agent for Oral Care and Microbial Infections

Herbal remedies for oral care are increasingly popular due to their safety, affordability, and compatibility with the mouth's natural bacterial balance. This study develops and evaluates herbal tooth powder using Quercus infectoria (oak galls), Triphala (Amla, Haritaki, Bibhitaki), Liquorice (Glycyrrhiza glabra), black salt, and calcium carbonate to prevent oral infections. The objective was to create an effective alternative to conventional dental products. The tooth powder was formulated and tested through physicochemical, rheological, microbiological, patch, and sensory evaluations. The pH level of 5 is ideal for oral applications, balancing effective hygiene and gentleness. Physicochemical evaluations show a moisture content of 1.64% (indicating stability and low microbial risk), an ash value of 0.58% (acceptable limits), and a bulk density of 4g/ml (ensuring good flow and consistent dosing). The effective minimum inhibitory concentration of 0.1 mg/ml highlights the active compounds' potency in inhibiting bacterial growth. Key findings showed it had strong antibacterial, antimicrobial, anti-inflammatory, and antioxidant properties. Tannic acid from Quercus infectoria was effective against oral infections, while Triphala and Liquorice added antibacterial benefits and improved flavour. This study underscores the potential of herbal tooth powders as a natural, effective solution for oral hygiene and infection prevention.

Exploration of plant milk potentials in moringa leaf ice cream: Physicochemical and sensory evaluations

Abstract This research aimed to develop and evaluate moringa leaf ice cream (MLIC) utilizing various plant milks (almond, soybean, mung bean, and coconut) as cow milk alternatives. This study found that replacing cow milk with plant milk in MLIC formulation had no impact on overrun but significantly affected the melting resistance, total dissolved solids (TDS), color, and overall sensory acceptance. Based on the physicochemical and sensory evaluations, soy milk was found to have the most potential to replace cow milk in MLIC formulation. The MLIC made with soy milk has an overrun of 12%, melting resistance of 42%, TDS of 22°Brix, and a hedonic score of 6.9 out of 7 (tend to “like it very much”). This sample was associated with bright green, fatty, milky, creamy, and soft, where the last three attributes had a strong positive correlation with MLIC overall liking.

Physicochemical evaluation and sensory profiling of protein-crosslinked instant noodles enriched with particle size-fractionated banana peel powder

In this study, the impact of varying particle size fractions—namely fine, medium, and coarse fractions—of banana peel powder (BPP) on the physicochemical properties and sensory profiles of transglutaminase-induced protein-crosslinked instant noodles was investigated. Gravimetric measurements revealed that BPP incorporation led to higher ash and total dietary fiber content. Tensile force evaluations of cooked noodles demonstrated that fine BPP crosslinked noodles exhibited superior tensile strength, while crosslinked noodles with coarse BPP maintained similar tensile force to non-crosslinked wheat noodles. Scanning electron microscopy revealed a denser surface within the noodle samples. Enzymatic crosslinking increased β-sheet protein secondary structures, while BPP incorporation reduced the short-range ordered starch structure. BPP also influenced color properties, with greater lightness reduction observed in medium and coarse BPP fractions. Sensory evaluations indicated that consumers favored noodles containing fine BPP particles over the medium and coarse BPP fractions, as revealed by hedonic sensory evaluation. Additionally, penalty analysis of sensory data obtained from the check-all-that-apply method highlighted favorable and unfavorable sensory attributes of the noodles. Overall, this study provides valuable insights for the development of healthier instant noodle products.

Modification and Physicochemical Evaluation of Naque Nazla a Unani Infusion Preparation for Cold and Flu into Soluble Granules

Modification and Physicochemical Evaluation of Naque Nazla a Unani Infusion Preparation for Cold and Flu into Soluble Granules

Formulation and Physicochemical Evaluation of Anti-Ageing Polyherbal Powdered Facial Mask

Formulation and Physicochemical Evaluation of Anti-Ageing Polyherbal Powdered Facial Mask

Physico-chemical evaluation of mozzarella cheese prepared from blends of cow and buffalo milk

Physico-chemical evaluation of mozzarella cheese prepared from blends of cow and buffalo milk

Physicochemical and Nutritional Evaluation of Mango Purees from the Savanes District under Different Storage Conditions

Mangoes are perishable commodities subject to continuous changes which lead to post-harvest losses. Thus, developing effective conservation methods is necessary in order to reduce these losses. Main objective of this study was to evaluate the impact of storage at 4°C and 25°C on the physicochemical and nutritional properties of mango purees from 3 departments (Boundiali, Korhogo and Sinématiali) of the district of savannahs. After stabilization of the purees, the physicochemical and nutritional parameters were determined according to standardized methods. Results of the study revealed fluctuations in parameters during storage. After 4 weeks of storage at 4°C, the moisture content, pH and acidity oscillated between 82.90 ± 0.20 – 88.61 ± 0.70%, 3.50 ± 0.05 – 4.21 ± 0.02 and 6.00 ± 0.02 – 8.66 ± 0.30 meq/, respectively. 100g. As for storage at 25°C after 4 weeks, these parameters varied respectively between 82.90 ± 0.20 – 93.23 ± 0.55%, 3.21 ± 0.12 – 4.21 ± 0.02 and 6.00 ± 0.02 – 9.10 ± 0.02 meq/100g. Residual nutrient contents after 4 weeks at 4 °C were included: soluble dry extract (18 ± 0.00 – 13.33 ± 0.17 °Brix), reducing sugars (0.35 ± 0.02 – 0.89 ± 0.02 %), total sugars (0.73 ± 0.04 – 1 .19 ± 0.11 %), proteins (3.97 ± 0.15 – 5.87 ± 0.26%) and vitamin C (6.56 ± 0.09 – 11.15 ± 0.05 mg/100g). After 4 weeks of storage at 25°C, the variations were as follows: soluble dry extract (18 ± 0.00 – 11 ± 0.00 °Brix), reducing sugars (0.28 ± 0.03 – 0.89 ± 0.02%), total sugars (0.49 ± 0.01 – 1.19 ± 0.11 %), proteins (3.97 ± 0.15 – 9.40 ± 0.15%) and vitamin C (4.86 ± 0.10 – 11.15 ± 0.05 mg/100g). In view of these results, it would be desirable to keep the purees stabilized at 4°C and 25°C for respectively no more than 4 weeks and 2 weeks in order to contribute to the food security of the Ivorian population.

Formulation and evaluation of herbal shampoo

The main objective of these study is to evaluate and formulate herbal shampoo. Shampoo are one of the cosmetic products used in daily life. Synthetic preservatives and detergents have sometimes been the cause of adverse effects among consumers. A more radical approach in reducing the synthetic ingredients is by incorporating natural ingredients whose functionality is comparable with their synthetic ingredients. The ingredients used in formulation of Herbal Shampoo are Ficus Religiosa leaves (Powder), Hibiscus Leaves (Powder), Reetha (Powder), Shikakai (Powder), Aloevera, then prepared by mixing with each other and evaluated for its organoleptic and physio-chemical characteristics and performance tests in terms of wetting time test, pH, solid contents, surface tension, dirt dispersion, foam Stability, and Viscosity was performed. The combination of several such ingredient of herbal origin has made it possible to secure highly effective dry powder shampoo. The formulation at laboratory scale was done and evaluated for number of parameters to ensure its safety and efficacy The Formulated Herbal Shampoo was clear and good appealing. It demonstrated good froth stability, detergency, good cleansing, small bubble size, low surface strain, and execution of good conditioning property. The physicochemical evaluation of the formulated shampoo showed ideal results. However, to improve its quality, product performance, and safety, further development was required.