Physicochemical Quality Attributes Research Articles

A Stable Fixed-Dose Combination of Benzalkonium chloride-free Latanoprost and Once-a-day Timolol

Abstract Objective This study outlines the development of a stable fixed dose combination solution formulation of Benzalkonium chloride (BKC)-free latanoprost with once-a-day timolol in a gel-free reservoir (GFR) vehicle. Methods A fixed-dose combination (FDC) formulation of latanoprost and timolol maleate was prepared by mixing polymers, buffers, and ionic preservatives followed by parylene coating of plastic bottles that were used for stability studies. Key findings The FDC formulation was a clear, colorless, slightly viscous solution. The adsorption of latanoprost on the parylene coated plastic bottle surface was reduced. Promoting stability for 36 months. The assay and impurities and other physicochemical quality attributes, such as color, clarity, osmolality, and pH met the required standards of both latanoprost and timolol. The sterility and antimicrobial effectiveness testing (AET) also complied with the United States Pharmacopeia (USP) requirements. Stability was proven for 30 days in simulated in-use conditions. It showed clinically relevant (>2 mm Hg) intraocular pressure (IOP) reduction in a normotensive dog model. It also showed an higher IOP reduction (efficacy) over individual or concomitantly administered drug components and numerically better IOP reduction than the marketed FDC formulation in a conventional vehicle. Faster action was seen within 2-h on first day and recovery took 5 days post treatment cessation. Conclusion A stable FDC formulation in parylene-coated plastic bottles was successfully developed meeting the clinically relevant IOP reduction criteria. Comparable efficacy insptto existing treatment, this FDC is preferable option for patients with conditions such as dry eye and ocular surface disease.

Impact of ultrasonication on physicochemical, morphological, thermal, pasting, and pasta quality attributes of black wheat starch

Impact of ultrasonication on physicochemical, morphological, thermal, pasting, and pasta quality attributes of black wheat starch

Effects of Different Varieties on Physicochemical Properties, Browning Characteristics, and Quality Attributes of Mume fructus (Wumei).

The dried Mume fructus (MF) is a special food and herbal medicine with a long history of processing and application. The browning index (BI) of Prunus mume (PM) is pivotal in determining the medicinal value and edible quality of MF. Exploring the BI of PM holds significant importance for both the selection of PM varieties and understanding the formation mechanism of high-quality MF. This study systematically analyzed the physicochemical properties, BI, and quality indicators of four PM varieties (Qingzhu Mei, Yesheng Mei, Nangao Mei, and Zhaoshui Mei) after processing into MF. The results showed significant differences in eight physicochemical indicators among the four PM varieties (p < 0.05). Notably, Qingzhu Mei exhibited the highest titratable acid content, Nangao Mei had the most prominent soluble solid and soluble sugar content, and Zhaoshui Mei showed outstanding performance in reducing sugar, soluble protein, and free amino acids. Regarding drying characteristics, Yesheng Mei and Nangao Mei required a shorter drying time. In terms of BI, Nangao Mei exhibited the greatest degree of browning and its color appearance was darker. When considering quality evaluation, Nangao Mei excelled in rehydration ability and extract content, while Zhaoshui Mei demonstrated outstanding levels of total phenols, total flavonoids, and total antioxidant capacity. Overall, the evaluation suggested that the Nangao Mei variety was more suitable for MF processing. These research results provide a valuable theoretical foundation for understanding the BI of PM varieties and serve as a reference for the selection of PM varieties as raw materials for processing MF.

Evaluation of physio-chemical characteristics of ‘Fard’ banana using computer vision system

After harvest, the banana is subjected to different physiological changes at ambient storage. Using image processing to analyze the quality of bananas gained a huge interest. This study was conducted to evaluate the most common physicochemical quality attributes of ‘Fard’ banana fruit during 20 d of storage at 22 °C. A mature banana fruit at the dark green stage was obtained from a farm and then stored in the laboratory at ambient temperature. Bananas' size, peel/pulp firmness, total soluble solids, acidity, pH, and sugar:acid ratio were evaluated on a daily basis. The image processing was employed to determine the R (Red), G (Green), and B (Blue), that have been converted to X (component with color information), Y (lightness), and Z (component with color information), and then to L* (lightness), a* (redness and greenness), and b* (yellowness) color space which highly used to describe the skin color of a banana.The relation between quality attributes was performed using a heatmap matrix. The kinetic models were also determined to describe the quality changes as a function of time during storage. The fruit weight loss increased by 18.20% and the transpiration rate became 0.70 mg kg−1s−1 on day 15 of storage. A continuous loss in the banana peel/pulp firmness was revealed. The trend of changes in the lightness and yellowness values were the same and were significantly different during the 20 d of storage. The total soluble solids correlated positively with titratable acidity (r ≥ 0.808) and sugar: acid ratio (r = 0.932) and negatively with pH (r= −0.881). The study emphasized the importance of fruit skin color using color spaces to explain other quality attributes during storage, where CIELab color space showed the best relationship with other banana quality characteristics.

Effects of Muscle Type and Aging on Glycolysis and Physicochemical Quality Properties of Bactrian camel (Camelus bactrianus) Meat.

Poor tenderness of camel meat has seriously hampered the development of the camel meat industry. This study investigated the effects of muscle fiber composition and ageing time on meat quality, glycolytic potential, and glycolysis-related enzyme activities. Muscle samples of the longissimus thoracis (LT), psoas major (PM), and semitendinosus (ST) were collected from eight 8-10 year old Sonid Bactrian camels (females). Muscle fiber composition was examined by ATPase staining and immunohistochemistry. Meat quality indexes, glycolytic potential, and activities of major glycolytic enzymes were examined at 4 °C aging for 1, 6, 24, 72, and 120 h. The results showed that LT was mainly composed of type IIb muscle fibers, whereas PM and ST were mainly composed of type I muscle fibers. The PCR results of the myosin heavy chain (MyHC) were consistent with the ATPase staining results. During aging, the shear force of LT muscle was always greater than that of PM and ST, and its glycolysis was the strongest; type IIa, IIb, and IIx muscle fibers were positively correlated with muscle shear force and glycolysis rate, and type I muscle fibers were significantly and negatively correlated with the activities of the key enzymes of glycolysis within 6 h. The results showed that the muscle fibers of LT muscle had the greatest glycolysis capacity. These results suggest that an excessive type IIb muscle fiber number percentage and area in camel meat accelerated the glycolysis process, but seriously affected the sensory profile of the camel meat. The results of this study provide directions for the camel industry when addressing the poor tenderness of camel meat.

Effects of different isochoric freeze-thaw cycles on the physicochemical quality attributes of chicken breast meat

This study investigated the impact of isochoric freezing-thawing (ISF-T) cycles (C0–C5) on the quality of chicken breast. The results indicated a significant increase (P < 0.05) in pH from 5.41 to 5.96 after C1 to C4 before slightly decreasing to 5.72 (C5). Lightness (L*) varied between 50.13 and 44.55 across C1 to C4, with redness notably decreasing from −1.15 after C0 to −2.09 after C5 while yellowness (b) sharply increased from 2.65 (C0) to 4.65 (C5). Moisture content decreased from 74.01% to 68.13% after C5. WHC slightly reduced from 89.25% after C0 to 85.66% after C4, with an 83.78% reduction after C5. Cooking loss increased linearly across the ISF-T cycles from 18.08% reaching 24.14% after C5. Conversely, shear force decreased to 21.83 N after C5 from 25.21 N after C1. Protein solubility slowly increased to 88.79% after C3, then decreased to 72.84 after C5. The myofibrillar index remained stable until C3, then increased from 35.51 after C5. Lipid oxidation slowly increased to 0.27 mg MDA/kg after C3, then sharply increased to 0.44 mg MDA/kg after C5. In addition, Ca2+-ATPase activity showed that the samples obtained after C1 to C3 fluctuated between 23.59% and 24.71%, followed by a substantial reduction to 12.35% after C5. Furthermore, validation of the results by magnetic resonance imaging and nuclear magnetic resonance analysis confirmed the findings, suggesting that isochoric freezing could offer a viable solution to control temperature fluctuations, a challenging problem during meat storage and distribution in the cold chain food industry.

Synergistic effects of lactobacillus strains and Acetobacter pasteurianus on jujube puree's product functionality and quality

Commercial lactic acid bacteria strains and indigenous Chinese acetic acid bacterium were co-cultivated bi- and tri-culturally in Junzao jujube puree for the first time to investigate their effects on physicochemical properties and quality attributes. Lactic-acetic acid bacteria co-fermentation was performed at 37 °C for 48 h during the anaerobic fermentation phase and at 30 °C for 144 h during aerobic fermentation. FTIR results showed that predominant wave numbers at 1716–1724 cm−1 and 2922–3307 cm−1 exhibited discernible alterations in the lactic-acetic acid co-fermented jujube purees compared to the control sample. Pearson correlation analysis showed that the flavonoid and flavonol contents were responsible for the enhanced 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) and 2,2-diphenyl-1-picrylhydrazyl scavenging activities of the fermented jujube purees. Consequently, fermented jujube puree from tricultures of Lactobacillus casei, Lactobacillus plantarum, and Acetobacter pasteurianus gave the best results, with the highest phenolics, flavonoid, and flavonol contents and the most improved antioxidative properties and color. Overall, lactic-acetic acid bacteria co-culture holds significant promise in valorizing Junzao jujube purees for functional ingredient development, paving the way for further research into similar interactions with different food matrices or microbial strains.

Fortification of an Innovative Tomato Cold Soup with High Bioaccessible Sulforaphene from UV-B–Treated Radish Seeds

AbstractThe aim of this work was to develop an innovative tomato cold soup fortified in bioactive compounds through the incorporation of UV-B–treated radish seeds. After a 20 kJ m−2 UV-B treatment, radish seeds increased their sulforaphene content by 30%. Different concentrations of UV-B–treated seeds (0, 0.5, 1.5, 3, and 5 g kg−1) were added to a chopped vegetables cold soup, mainly made of Kumato® cherry tomatoes as novelty, including pepper, cucumber, and garlic, which was stored for 8 days at 4 °C. Added seeds did not affect physicochemical quality attributes, microbial growth, nor sensory perception. Nevertheless, a dose-dependent behaviour was shown in glucoraphenin and sulforaphene content, according to concentrations of UV-B–treated seeds added. It was also appreciated after an in vitro digestion that the bioaccessible fraction of glucosinolates and isothiocyanates was kept constant throughout the refrigerated storage. The sulforaphene content of the soup increased by ~ 19% after 2 days at 4 °C, of which the 33% was bioaccessible (measured in vitro), and subsequently was degraded by ~ 20% after 8 days at 4 °C.

The Effect of Germination and Fermentation on the Physicochemical, Nutritional, and Functional Quality Attributes of Samh Seeds.

This study investigated the effects of fermentation and germination on the physicochemical, nutritional, functional, and bioactive quality attributes of samh seeds. Regardless of the processing treatment, samh seeds were found to be a rich source of phenolic compounds, namely gallic acid (79.6-96.36 mg/100 g DW), catechol (56.34-77.34 mg/100 g DW), and catechin (49.15-84.93 mg/100 g DW), and they possessed high DPPH antiradical activity (65.27-78.39%). They also contained high protein content (19.29-20.41%), essential amino acids content (39.07-44.16% of total amino acids), and unsaturated fatty acid content (81.95-83.46% of total fatty acids) and a low glycemic index (39.61-41.43). Fermentation and germination increased L*, b*, foaming capacity, oil absorption capacity (OAC), water absorption capacity (WAC), swelling power, microbial counts, antioxidant activity, total flavonoid content (TFC), total phenolic content (TPC), in vitro protein digestibility, protein efficiency ratio, and total essential amino acids and reduced water solubility, emulsion stability, tannin, and phytate contents compared to raw samh seeds (p < 0.05). The highest levels of pH, ash, carbohydrate, fiber, and glycemic index were observed in raw samh seeds, and both germination and fermentation processes reduced these attributes to various degrees (p < 0.05). Germination increased the redness (a*), moisture content, essential and non-essential amino acids, potassium, zinc, phosphorous, stearic acid, and oleic and unsaturated fatty acids and reduced total solids, fat content, iron, zinc, calcium, magnesium, sodium, palmitic acid, and total saturated fatty acids of the samh seeds compared to the raw ones. Fermentation increased the total solid, acidity, fat, protein, calcium, magnesium, sodium, phosphorous, iron, zinc, palmitic acid, and total saturated fatty acids and reduced the a* value, moisture, non-essential amino acids, and total unsaturated fatty acids of the samh seeds compared to the raw ones. In conclusion, samh seeds are a rich source of nutrients that could generally be enhanced by germination and fermentation processes. The reported information facilitates strategies towards the application of these underutilized seeds in foods.

Automatic peak annotation and area estimation of glycan map peaks directly from chromatograms

AbstractThe present bottleneck in biosimilar bioprocess development has become evaluation of analytical results, due to recent advances in analytics, such as automated sample preparation and development of high‐throughput methods. Currently automated chromatogram integration and annotation is only efficient for simple chromatograms. In an ever more competitive field of biosimilars, this represents a serious drawback because chromatographic analytical methods that provide some of the most valuable physicochemical quality attributes of the product also require careful chromatogram integration and annotation. This work focuses on the glycan mapping analytical method as utilized in development of monoclonal antibody biosimilars, evaluating more than 2000 chromatograms spanning the life cycle of multiple biosimilar development projects. It proposes a modified workflow by implementing automatic machine learning algorithms to determine the proportion of specific relevant glycan species in a sample directly from the chromatogram. Data preparation and analysis is performed using a pipeline approach. Pipeline is a modular design of data processing where signal “travels” through various active modules in a series. Each module performs a specific function or transformation on the signal and propagates the transformed signal to the next module. The pipeline is designed in a way that modules can be independently improved and exchanged. Module functions currently implemented are chromatogram resampling by spline interpolation, baseline removal by asymmetric least squares, peak alignment using parametric time warping, and quantification of the relative proportion of a glycan species using partial least squares regression. Hyper‐parameters of the pipeline are then optimized using the Nelder–Mead method. The approach stands out for its ability to accommodate a broad landscape of samples, covering multiple different proteins in different stages of biosimilar development, analyzed using different adaptations of the glycan map analytical method. The pipeline presents an intuitive, flexible, and creatively simple method design capable of providing reliable results for a wide range of glycan species essential for biosimilar development. It enables transparent, faster, and less subjective evaluation of analytic raw data (from sample to result). Furthermore, our automated approach maintained an accuracy comparable with manual integration thus demonstrating its readiness for implementation in the conservative and highly regulated environment. The presented methodology reduces the cost and time of biosimilar development and should be applicable for any chromatogram‐based analytical method.

Effect of microwave, ultraviolet and pulsed electric field treatments on ochratoxin A level and physicochemical quality attributes of paprika powder

Ochratoxin A (OTA) is a highly toxic and thermally stable food toxin, which commonly contaminate paprika spices and OTA detoxification from paprika is highly significant. This study investigated the impacts of microwave (MW), ultraviolet (UV–C), and pulsed electric field (PEF) treatments on the OTA level in paprika powder. OTA level of 51.36 μg/kg were found in paprika powder. PEF, UV, and MW treatments exhibited 42.31%, 39.19%, and 37.05% detoxification of OTA, respectively. These treatments affected the physicochemical quality attributes of paprika powder in different manners (p ≤ 0.05). MW treatment enhanced minerals, ash, total phenolic content (TPC), L*, b*, ΔE, and chroma, and PEF treatment improved the detoxification percentage, a*, and DPPH antiradical activity of paprika powder (p ≤ 0.05). UV-C treatment increased the protein content, DPPH, phosphorous, copper, zinc, L*, b*, and hue angle compared to control (p ≤ 0.05). Untreated paprika powder has the highest OTA, browning index (BI) and moisture content (p ≤ 0.05). In conclusion, PEF treatment exhibited the highest (p ≤ 0.05) detoxification level of OTA with less effect on the physicochemical quality attributes of paprika powder.

Effect of dielectric barrier discharge nonthermal plasma treatment on physicochemical, nutritional, and phytochemical quality attributes of pineapple [Ananas comosus (L.)] juice.

Forward feed multilayered perception and central composite rotatable design were used to model the nonthermal plasma (NTP) experimental data in artificial neural network (ANN) and response surface methodology, respectively. The ANN was found to be more accurate in modeling the experimental dataset. The NTP process parameters (voltage and time) were optimized for pineapple juice within the range of 25-45kV and 120-900s using an ANN coupled with the genetic algorithm (ANN-GA). After 176 generations of GA, the ANN-GA approach produced the optimal condition, 38kV and 631s, and caused the inactivation of peroxidase (POD) and bromelain by 87.24% and 51.04%, respectively. However, 100.32% of the overall antioxidant capacity and 89.96% of the ascorbic acid were maintained in the optimized sample with a total color change (ΔE) of less than 1.97 at all plasma treatment conditions. Based on optimal conditions, NTP provides a sufficient level of POD inactivation combined with excellent phenolic component extractability and high antioxidant retention. Furthermore, plasma treatment had an insignificant effect (p>0.05) on the physicochemical attributes (pH, total soluble solid, and titratable acidity) of juice samples. From the intensity peak of the Fourier-transform infrared spectroscopy analysis, it was found that the sugar components and phenolic compounds of plasma-treated juice were effectively preserved compared to the thermal-treated juice.

Effect of radiation processing on physico-chemical quality and inhibition of yeast and mold and aerobic bacterial count in natural plum juice during refrigerated storage

Fully red plums (Cv. Santa Rosa) harvested at proper maturity were processed into juice and packed in polypropylene (PP) bottles. The packaged juice was irradiated at 0.5 kGy and stored at 3 ± 1 °C for 50 days. Samples were evaluated at intervals of 10 days for physico-chemical, microbiological and sensory quality attributes. Results indicated that dose of 0.5 kGy maintained higher levels of total soluble solids, sugars and total ascorbic acid in juice towards later storage periods compared to control. Dose of 0.5 kGy significantly (p ≤ 0.05) enhanced total phenols in plum juice by 2.3 % following irradiation. Anthocyanins content of plum juice decreased both with dose and storage, however after 50 days decrease in anthocyanin content was 30.8 % in un-irradiated juice compared to 23.3 % in 0.5 kGy treated juice. Among individual anthocyanins, monoglycoside anthocyanins especially cyanidin-3-rutinoside was less stable to irradiation compared to diglycoside anthocyanins. DPPH and hydroxyl radical scavenging activity of juice increased by 6.8 % and 4.9 % above control after irradiation at 0.5 kGy. Microbial populations significantly reduced by irradiation at 0.5 kGy and about 1 log reduction in yeast and mold count was observed after irradiation. Dose of 0.5 kGy was sufficient to reduce total bacterial levels below detection limit up to 20 days of storage. Sensory analysis indicated that un-irradiated plum juice was unacceptable within 20–30 days while 0.5 kGy treated juice was acceptable up to 50 days of refrigerated storage.

Quality attributes of dehydrated pear (Pyrus communis L.) as affected by conventional and novel blanching techniques

ABSTRACT A study was conducted to assess the impact of different blanching methods and blanching time on the quality of dried pear slices. Pears are only available seasonally, making the production of high-quality dried slices a valuable commodity. The pears were prepared and sliced before being blanched using three different methods: traditional blanching with hot water, blanching with steam, and microwave blanching for varying lengths of time. After blanching, the slices were cooled and then placed on filter papers to dry. The dried slices were then evaluated for chemical properties, such as sugars, total soluble solids, titratable acidity, ascorbic acid, Brix/acid ratio, ash content, and moisture content. Sensory properties such as color, taste, texture, and overall acceptability were also evaluated using a 9-point hedonic scale. The data generated were analyzed using a two-way analysis of variance (ANOVA) to determine the significant differences between variables. The results showed that the blanching method used had a non-significant effect (p < .05) on the chemical properties of the pear slices, such as total sugars (reducing and non-reducing), total soluble solids, titratable acidity, ascorbic acid, Brix/acid ratio, ash content, and moisture content. However, there was no significant effect on the sensory properties of color, texture, taste, and overall acceptability. In conclusion, blanching is an effective technique for preventing microbial growth and chemical and enzymatic reactions that can lead to the deterioration of dried pear slices. It also helps to remove moisture without adversely affecting the physicochemical and sensory quality attributes of the final product.

Response Surface Methodology (RSM) Optimization of Pulsed Electric Field (PEF) Pasteurization Process of Milk-Date Beverage

Milk beverage with added natural sweetener is well appreciated by consumers as a nutritious and healthy product with unique sensorial quality attributes. However, this product requires a suitable pasteurization method without significant impact on the sensorial and physicochemical quality characteristics of the product. This study optimizes the pulsed electric filed (PEF) conditions for the pasteurization of a milk-date beverage with conserved physicochemical quality properties. The effect of process variables, such as pulse off time (20, 30, and 40 μs), number of pulses (20, 50, and 80), powder ratio (10, 15, 20, and 25% w/w), storage time (2, 4, and 6 days), and storage temperature (5, 15, and 25 °C) on the responses of total viable count (TVC), color difference (∆E), pH, and total soluble solids (TSS) was evaluated using the RSM central composite design (CCD). Pulse off time, number of pulses, date powder/milk ratio (w/w), storage time, and storage temperature greatly impacted the microbial and physical properties of the beverage. The optimal conditions for decreasing the microbiological load and physical change of beverages were a pulse off time of 40 μs, number of pulses of 80, and storage temperature of 5 °C for all powder ratios. These variables gave a safe beverage for up to six days. At optimal conditions, the values of pH, TSS, ∆E, and TVC were 7.51, 15.44 °Brix, 18.01, and 0.138 Log 10 CFU/mL, respectively, for the powder ratio of 10% (w/w); 7.66, 18.6 °Brix, 21.46, and 0.284 Log 10 CFU/mL, respectively, for the powder ratio of 15% (w/w); 7.56, 21.52 °Brix, 25.24, and 0.577 Log 10 CFU/mL, respectively, for the powder ratio of 20% (w/w); and 7.2, 24.2 °Brix, 29.34, and 0.741 Log 10 CFU/mL, respectively, for the powder ratio of 25% (w/w).

Non-Destructive Hyperspectral Imaging and Machine Learning-Based Predictive Models for Physicochemical Quality Attributes of Apples during Storage as Affected by Codling Moth Infestation

The demand for high-quality apples remains strong throughout the year, as they are one of the top three most popular fruits globally. However, the apple industry faces challenges in monitoring and managing postharvest losses due to invasive pests during long-term storage. In this study, the effect of codling moth (CM) (Cydia pomonella [Linnaeus, 1758]), one of the most detrimental pests of apples, on the quality of the fruit was investigated under different storage conditions. Specifically, Gala apples were evaluated for their qualities such as firmness, pH, moisture content (MC), and soluble solids content (SSC). Near-infrared hyperspectral imaging (HSI) was implemented to build machine learning models for predicting the quality attributes of this apple during a 20-week storage using partial least squares regression (PLSR) and support vector regression (SVR) methods. Data were pre-processed using Savitzky–Golay smoothing filter and standard normal variate (SNV) followed by removing outliers by Monte Carlo sampling method. Functional analysis of variance (FANOVA) was used to interpret the variance in the spectra with respect to the infestation effect. FANOVA results showed that the effects of infestation on the near infrared (NIR) spectra were significant at p &lt; 0.05. Initial results showed that the quality prediction models for the apples during cold storage at three different temperatures (0 °C, 4 °C, and 10 °C) were very high with a maximum correlation coefficient of prediction (Rp) of 0.92 for SSC, 0.95 for firmness, 0.97 for pH, and 0.91 for MC. Furthermore, the competitive adaptive reweighted sampling (CARS) method was employed to extract effective wavelengths to develop multispectral models for fast real-time prediction of the quality characteristics of apples. Model analysis showed that the multispectral models had better performance than the corresponding full wavelengths HSI models. The results of this study can help in developing non-destructive monitoring and evaluation systems for apple quality under different storage conditions.

Effects of pre-drying methods on physicochemical, textural and color quality attributes of explosive puffed dried mandarin snacks

The effect of the pre-drying processes on the physical, chemical, microstructural, color, textural and sensory properties of mandarin chips was studied. The aim of the study is to investigate the effects of different pre-drying methods (microwave drying (MD), hot air drying (HAD), freeze-drying (FD), osmotic dehydration (OD) and microwave combined with hot air drying (HAD + MD) on mandarin chips dried with the explosive puffing drying (EPD) method. Pre-dried mandarins until the moisture content of 70% (wb) were dried at 25 kPa, 60 °C for 180 min by EPD. The hybrid method HAD + MD + EPD was shown to be the most effective method for decreasing the moisture content and water activity (aw). It was concluded that the crust structure created during the pre-drying process affected the final product’s bulk density and volumetric expansion (VE) characteristics. Therefore, the HAD + MD + EPD combination reduced porosity in mandarin snacks, resulting in lower hardness and increased crispness. Mandarin snacks produced with the FD + EPD method had the highest ascorbic acid content (297.93 ± 1.92 mg/100 gDM), total phenolic content (181.82 ± 1.05 mgGAE/100 gDM), and antioxidant activity (220.18 ± 0.46 TEAC/100 gDM), whereas samples produce with the HAD + MD + EPD method had the highest total carotenoid content and, when the sensory properties were evaluated, the highest crispness and lowest hardness value. In today’s world, where healthy snack intake is becoming more common, our study has shown that the HAD + MD + EPD method is an innovative and effective drying method for developing mandarin chips as a healthy snack food while protecting its functional and textural characteristics.

In depth characterization of physicochemical critical quality attributes of a clinical drug-dendrimer conjugate

A deep and detailed understanding of drug-dendrimer conjugates key properties is needed to define the critical quality attributes that affect drug product performance. The characterization must be executed both in the formulation media and in biological matrices. This, nevertheless, is challenging on account of a very limited number of suitable, established methods for characterizing the physicochemical properties, stability, and interaction with biological environment of complex drug-dendrimer conjugates. In order to fully characterize AZD0466, a drug-dendrimer conjugate currently under clinical development by AstraZeneca, a collaboration was initiated with the European Nanomedicine Characterisation Laboratory to deploy a state-of-the-art multi-step approach to measure physicochemical properties. An incremental complexity characterization approach was applied to two batches of AZD0466 and the corresponding dendrimer not carrying any drug, SPL-8984. Thus, the aim of this work is to guide in depth characterization efforts in the analysis of drug-dendrimer conjugates. Additionally, it serves to highlight the importance of using the adequate complementary techniques to measure physical and chemical stability in both simple and biological media, to drive a complex drug-dendrimer conjugate product from discovery to clinical development.

Effect of cold plasma processing on physicochemical and nutritional quality attributes of kiwifruit juice.

Cold plasma treatment of kiwifruit juice was studied in the domain of 18-30kV of voltage, 2-6mm of juice depth, and 6-10min of treatment time using the response surface methodology (RSM). The experimental design utilized was a central composite rotatable design. The effect of voltage, juice depth, and treatment time on the various responses, namely peroxidase activity, color, total phenolic content, ascorbic acid, total antioxidant activity, and total flavonoid content, was examined. While modeling, the artificial neural network (ANN) showed greater predictive capability than RSM as the coefficient of determination (R2 ) value of responses was greater in the case of ANN (0.9538-0.9996) than in RSM (0.9041-0.9853). The mean square error value was also less in the case of ANN than in RSM. The ANN was coupled with a genetic algorithm (GA) for optimization. The optimum condition obtained from ANN-GA was 30kV, 5mm, and 6.7min, respectively.

Added value upshot of barley amalgamation in wheat flour to boost the physico-chemical quality attributes of flat bread

Added value upshot of barley amalgamation in wheat flour to boost the physico-chemical quality attributes of flat bread