Ratio Of Sucrose Research Articles

Natural sucrose-assisted controllable porous PVDF-HFP films for self-powered tactile sensors with higher sensitivity

Incorporating porous structures into flexible piezoelectric materials has proven to be an effective strategy to enhance the output performance, but the fabrication processes are often intricate or environmentally harmful. In this study, natural sucrose with substantial hydroxyl groups was firstly introduced into polyvinylidene fluoride-hexafluoropropylene (PVDF-HFP) as a phase formation inducer, and subsequently removed by the dissolution of water as a pore formation agent, yielding a regular porous structure. Furthermore, porosity of the PVDF-HFP film could be simply modulated by adjusting the mass ratio of sucrose to PVDF-HFP. At low porosity levels, the dielectric constant of PVDF-HFP decreased with the increase of porosity, reaching the minimum at the critical threshold porosity of 38.8%. Owing to the increased β-phase content and the decreased dielectric constant, the sensitivity of the porous PVDF-HFP film based piezoelectric sensor was tripled to 117 mV/N, which held promise for detecting tactile and slip signals in mechanical arms.

Physicochemical, Nutritional, and Antioxidant Properties of Ice Cream Enriched with Red Beetroot (Beta vulgaris L.) at Varying Sucrose Levels

This study aims to produce a low-calorie ice cream with a higher nutritional value using red beetroot (Beta vulgaris L.). Four kinds of ice cream containing 5%, 10 % and 15% sucrose and single red beetroot (RB) ratio 15% and control (15% sucrose+ RB free) encoded as RB5, RB10, RB15 and C were produced respectively. The addition of RB increased pH and decreased the acidity (LA) and dry matter contents compared to control. Ash content was decreased depending on the sucrose ratio. While the lowest overrun value was determined in the RB10 sample (23.08%), the highest was in sample C (39.18%). The increasing of sucrose ratio generally increased the first dropping time and decreased the total melting time. The addition of sucrose reduced the viscosity and the highest viscosity values were observed in the sample RB5. While the lowest total phenolic content (TPC) was observed in the control sample (329.69 GAE mg/kg), the highest TPC was found in the RB5 sample (558.55 GAE mg/kg). Also, the lowest DPPH value was determined in the control sample (13.66% inhibition), the highest DPPH value was determined in the RB10 sample (27.98% inhibition). While fructose and glucose values decreased, sucrose values increased in the ice cream samples depending on the increasing of sucrose ratio.

Physiological and metabolomic analyses reveal the resistance response mechanism to tea aphid infestation in new shoots of tea plants (Camellia sinensis)

The tea plant (Camellia sinensis (L.) O. Kuntze) is an important woody economic crop and often attacked by various insect pests such as tea aphids (Toxoptera aurantii Boyer de Fonscolombe). To reveal tea plant responses to tea aphid infestation, tea aphid-resistant cultivar ‘Taicha13’ and -susceptible one ‘Jingfeng’ were first screened, and then widely targeted metabolomics profiling, biochemical parameter and RT-qPCR analyses were performed in three samples, TCN (tea aphid non-infested ‘Taicha13’), JFN (tea aphid non-infested ‘Jingfeng’) and JFA (tea aphid-infested ‘Jingfeng’). The results showed amnio acid (plus proline) and protein content, and amnio acid: sucrose ratio were significantly less abundant in TCN relative to JFN, suggesting TCN is low nutritional quality for tea aphids. Metabolite profiling revealed that flavonoids and JA-isoleucine (JA-Ile) were more enriched in TCN and JFA compared to JFN, proposing effective roles of flavonoids and JA-Ile in tea plant defense against tea aphid infestation. RT-qPCR results demonstrated that five JA biosynthesis genes (CsLOX2, CsLOX3, CsOPR, CsAOC and CsJAR) in exception of CsAOS, and six flavonoid biosynthesis genes (CsPAL, CsC4H, CsCHS1, CsCHS2, CsFL and CsDFR) shared similarly higher abundance in TCN than in JFN, and exhibited elevated expression levels in JFA relative to JFN, further suggesting flavonoids and JA confer tea plant resistance against tea aphid feeding. Overall, our findings uncovered that tea aphid-infestation activated defensive responses and highlighted involvement of nutritional quality, flavonoids and JA-Ile in tea plant resistance against tea aphid infestation.

Artificial neural network based optimization of sunflower oil supplementation in polyhydroxyalkanoates production by Cupriavidus necator

The assessment of feeding strategy and availability of alternate carbon source in vegetable oil-supplemented microbial polyhydroxyalkanoates (PHA) production remains largely qualitative. This study aims to model the impact of sunflower oil to sucrose ratio, and feeding strategy on PHA production by Cupriavidus necator. Sets containing oil (20 ml l−1), and oil-sucrose mixture (10 ml l−1, 10 g l−1) resulted in 3.907 g l−1 and 3.342 g l−1 of PHA, much higher than in sucrose-only (2.081 g l−1) set. Shifting sucrose (20 g l−1) pre-grown biomass on into oil (20 ml l−1) containing medium resulted in a substantial increase in polymer than in sets either amended with oil or having an equal proportion sucrose-oil blend. Hyperparameter optimized double-layer (6-3) ANN model for PHA production, developed from factorial design experiment with different sucrose-oil ratios (0.053–19 w/v), inoculum dose (0.853–1.219 g l−1), and time-of-shift (24–72 h), offered reasonably good fitness both on training (R2: 0.960) and cross-validation (R2CV: 0.593). Optimization of the ANN model projected 10.411 g l−1 of PHA from a sucrose-oil ratio of 1.729 (w/v), inoculum dose (0.854 g l−1), and sucrose-to-oil shift after 44 h of incubation.

Fatally impaired glucose digestion by propylene glycol in Aedes aegypti (Diptera: Culicidae) and co-formulation with terpenoids for enhancing attractive toxic sugar baits.

Propylene glycol (PG) demonstrates greater efficacy than other sugar polyols. However, the attributes it confers for toxicity and possible co-formulation with other ingredients are unknown. To evaluate this, α-glucosidase and glucose oxidase reactions were performed in Aedes aegypti (L.) (Diptera: Culicidae) to categorize if PG behaves similarly to prior studied sugar alcohols. A combination of no-choice and choice assays was used to determine effective ratios of PG and sucrose, competitiveness against a control of 10% sucrose, and whether mosquitoes recovered from PG consumption. The final trials included β-cyclodextrin encapsulated cinnamon leaf oil, clove stem oil, patchouli oil, garlic oil, cedarwood oil, and papaya seed oil formulated with 5% sucrose + 5% PG. PG functioned as a linear competitive inhibitor of α-glucosidase. The efficacy of PG was synergized by co-ingestion with equivalent ratios of sucrose. Unlike the high diuretic response to other sugar alcohols, PG resulted in diminished excretion regardless of being co-formulated with sucrose or terpenoids. PG is not especially competitive against unadulterated sugar meals but is likewise not clearly repellent. Although mosquitoes did not recover from ingestion of the glycol meals, there was no indication that mortality would continue to accumulate once the treatments were removed. Of the terpenoids tested, cinnamon and patchouli caused ~50% or less mortality; garlic, cedarwood, and clove caused 80-90% mortality; and papaya seed caused 100% mortality, exceeding all other test groups and the formulation blank. PG is a useful supporting ingredient in attractive toxic sugar bait formulations with flexibility in formulation.

Physical and organoleptic characteristics of jelly candy from beetroot (Beta vulgaris L.) and red dragon fruit skin (Hylocereus polyrhizus)

Jelly candy is made from fruit juice and gelling ingredients as well as additional sweeteners. Jelly candy ingredients are often used as an alternative snack for people with diabetes, and contain nutrients and are high in fiber, so that they can meet nutritional needs and as well as help people avoid hyperglycemia. This study aims to investigate the physical and sensory characteristics of jelly candy made with natural coloring agents from beetroot and red dragon fruit skin. This study was designed by examining 3 (three) variables, namely: 1) type of dye (P), gelling agent (G) and the ratio of stevia:sucrose (R). The parameters analyzed were physical (texture and color) and organoleptic properties (color, aroma, taste and texture). The results showed that the texture, color (L*, a*, and b*), and organoleptic (color) parameters were influenced by the addition of coloring agents (P). The value of texture, color (b*), and organoleptic (color) are all impacted by the inclusion of gelling agents (gelatin and pectin). The textural value is influenced by the stevia: sucrose ratio. Based on the analysis, the best treatment was the combination of red dragon fruit skin with gelatin and stevia: sucrose ratio of 0%:30% with the texture value (10.03 g/mm), color *L (26.27), a*( 15.47), b*(8.27) and organoleptic properties (color) was 3.39-3.44 (neutral).

Sucrose Stearates Stabilized Oil-in-Water Emulsions: Gastrointestinal Fate, Cell Cytotoxicity and Proinflammatory Effects after Simulated Gastrointestinal Digestion.

Different structural composition ratios of sucrose stearates with hydrophilic-hydrophobic balance (HLB) values ranging from 1 to 16 on lipolysis in emulsion were investigated using a simulated gastrointestinal tract (GIT). Results showed a direct correlation between the HLB values of sucrose stearates and the lipolysis rate of emulsions, and a lower HLB value led to diminished lipolysis in the GIT simulation model. Mechanism study indicated that poor emulsifying capacity of sucrose stearates and lipolysis of sucrose stearates with lower HLB value inhibited the digestive behavior of oil. In addition, monoester was mainly hydrolyzed in the gastric phase, whereas sucrose polyesters caused lipolysis in the intestinal phase using an in vitro digestive model and HPLC analysis, further suppressing lipid digestion. Furthermore, a decrease in cell cytotoxicity and proinflammatory effects on Caco-2 and Raw264.7 were observed post-digestion, respectively. This work offers important insights into the effects of the degree of esterification of sucrose stearate on lipid digestion behavior in oil-in-water emulsions.

Lyophilization enhances the stability of Panax notoginseng total saponins-loaded transfersomes without adverse effects on ex vivo/in vivo skin permeation

Transfersomes (TFSs) have been extensively investigated to enhance transdermal drug delivery. As a colloidal dispersion system, TFSs are prone to problems such as particle aggregation and sedimentation, oxidation and decomposition of phospholipids. To enhance the stability of panax notoginseng saponins (PNS)-loaded transfersomes (PNS-TFSs) without adverse influences on their skin permeation, we prepared lyophilized PNS-loaded transfersomes (PNS-FD-TFSs), clarified their physicochemical characteristics and investigated their in vitro drug release, ex vivo skin permeation/deposition and in vivo pharmacokinetics. In this study, a simple, fast and controllable process was developed for preparing lyophilized PNS-TFSs. In the optimized PNS-FD-TFS formulation, sucrose and trehalose were added to the PNS-TFS dispersion with a mass ratio of trehalose, sucrose, and phospholipid of 3:2:1, and the mixture was frozen at −80 °C for 12 h followed by lyophilization at −45 °C and 5 Pa for 24 h. The optimized formulation of PNS-FD-TFSs was screened based on the appearance and reconstitution time of the lyophilized products, vesicle size, and PDI of the freshly reconstituted dispersions. It maintained stable physicochemical properties for at least 6 months at 4 °C. The vesicle size of PNS-FD-TFSs was below 100 nm and homogenous with a polydispersity index of 0.2 after reconstitution. The average encapsulation efficiencies of the five index saponins notoginsenoside R1 (NGR1), ginsenoside Rg1 (GRg1), ginsenoside Re (GRe), ginsenoside Rb1 (GRb1) and ginsenoside Rd (GRd) in PNS-FD-TFSs were 68.41 ± 5.77%, 68.95 ± 6.08%, 65.46 ± 10.95%, 91.50 ± 5.62% and 95.78 ± 1.70%, respectively. The reconstituted dispersions of PNS-FD-TFSs were similar to PNS-TFSs in in vitro release, ex vivo skin permeation, and deposition. The pharmacokinetic studies showed that, compared with the PNS liposomes (PNS-LPS), the PNS-FD-TFS-loaded drug could permeate through the skin and enter the blood rapidly. It can be concluded that the lyophilization process can effectively improve the stability of PNS-TFSs without compromising their transdermal absorption properties.

Fabrication of natural deep eutectic solvent based water-in-oil high internal phase emulsion: Improving loading capacity and stability of curcumin

Water-in-oil high internal phase emulsions (HIPEW/O) are promising as fat substitutes and nutrient carriers in food systems. A method was developed to replace the water phase of HIPEW/O with natural deep eutectic solvents (NDES) to enhance the loading and stability of nutraceuticals. NDESs, comprising varying ratios of d-glucose, sucrose, and water, were used. Higher sucrose ratios resulted in larger crystals in NDES-based HIPEW/O. Glucose-to-sucrose molar ratios below 1 generated gel-like HIPEs with excellent thermal, centrifugal, freeze-thaw, and storage stability. Increased sucrose proportion in NDES promoted crystal formation, thus improving emulsion stability. NDES-HIPEs demonstrated high curcumin loading with high encapsulation efficiency. Crystal-containing NDES-HIPEs exhibited improved ultraviolet and gastrointestinal stability. This study presents a novel method for HIPEW/O preparation. Using NDES as the internal phase regulates crystal morphology, enhances emulsion stability, and protects nutrients. These unique emulsions hold potential as carriers for bioactive components in food, nutraceutical, and pharmaceutical applications.

Composition of free sugars and organic acids in Japanese strawberry cultivars and their influence on the perception of sweetness and sourness.

This study aimed to determine the extent of variations in the ratio of major free sugars to total sugars and major organic acids to total organic acids in strawberry juice with cultivar and harvest season and investigate whether these differences affect the perceived intensity of sweetness and sourness. Eight Japanese strawberry cultivars were simultaneously grown and harvested in different seasons for sugar and organic acid content analyses. In addition, simulated strawberry juices, containing equal total amounts of sugars and organic acids but in different ratios, were prepared based on their analytical values. The perceived intensities of sweetness and sourness of the juices were subjected to sensory evaluation. The results showed a wide range of sucrose compositions, ranging from almost zero to the highest ratio of 36.7% to total sugar. Glucose and fructose were present in approximately equal amounts, with a slight inclination toward more fructose. For organic acids, the highest ratio of citric acid was 87.6%, the lowest was approximately 60.1%, and the remainder comprised malic acid. The results of the sensory evaluation using simulated strawberry juice indicated that sweetness and sourness were significantly more pronounced as the ratio of sucrose to total sugar and the ratio of malic acid to total organic acid increased, respectively. These results suggest that it is essential to consider not only total soluble solids and titratable acidity but also the composition of the sugars and organic acids comprising them when evaluating strawberry taste. PRACTICAL APPLICATION: Total soluble solids and titratable acidity have been used to evaluate strawberry taste; however, how the composition and ratios of the sugars and organic acids that comprise them affect the taste is unclear. This study revealed that, for sugars, an increase in the proportion of sucrose resulted in a stronger perception of sweetness, and for organic acids, an increase in the proportion of malic acid resulted in a stronger perception of sourness. These findings are expected to be useful in future studies evaluating strawberry taste and palatability.

Karakteristik Kimia dan Sensori Permen Jelly Kopi Robusta (Coffea canephora P.) dengan Proporsi Sukrosa dan Isomalt

Jelly candy is a type of non-crystalline candy that is transparent/clear and has a certain degree of chewiness. Robusta coffee has a high content of caffeine, ferulic acid, chlorogenic acid and caffeic acid which are useful as antioxidants. Isomalt is an artificial sweetener that can partially replace sucrose because it has similar properties to sucrose. This study aims to determine the effect of the proportion of sucrose and isomalt on the chemical and sensory characteristics of robusta coffee jelly candy and find the selected jelly candy formulation. This study used a completely randomized design (CRD) with one factor, namely the ratio of sucrose and isomalt (100%: 0%), (90%: 10%), (80%: 20%), and (70%: 30%). Product analysis included chemical analysis of moisture content, ash content, reducing sugar content, sucrose content and sensory and hedonic quality tests. Selected treatments were then tested for antioxidant activity. Data analysis used was Analysis of Variance (ANOVA) with Duncan's further test at 95% confidence interval. The ratio of sucrose and isomalt affects the water content, reducing sugar content, sucrose content, as well as the sensory quality of color, sweetness and bitterness. The results showed that the selected formulation of robusta coffee jelly candy has a texture sensory quality towards chewy, dark brown in color, has an aroma towards typical coffee, has a taste towards sweetness and towards not bitter and in the hedonic test parameters of texture, color, aroma, sweetness, bitter taste and overall which leads to liking, has a moisture content of 25.77%, ash content of 1.84%, reduced sugar content of 11.68%, sucrose content of 34.45% and antioxidant activity of 74.53%.
 Keywords: robusta coffee, jelly candy, sucrose, isomalt.

Karakteristik Kimia dan Sensori Minuman Serbuk Instan Daun Saga (Abrus precatorius L.) Dengan Variasi Konsentrasi Sukrosa Dan Maltodekstrin

Instant saga leaf powder drink with a ratio of sucrose and maltodextrin concentrations is a form of utilizing the saga leaf plant as an ingredient for making instant powder drinks. This research aims to study the effect of the comparison of sucrose and maltodextrin concentrations. The research was conducted using a Completely Randomized Design (CRD) with 1 factor, namely the influence of sucrose concentration: maltodextrin concentration with 4 treatment levels A1 (100%: 0%), A2 (85%: 15%), A3 (65%: 35%), A4 (50%:50%) and 2 repetitions. The data analysis used was ANOVA with Duncan's Advanced Test (α=0.05). Product analysis includes tests for water content, ash content, sucrose content, reducing sugar, solubility, total dissolved solids and organoleptics including color, aroma, taste1, taste2, viscosity and overall parameters. Determination of selected products is based on chemical tests according to SNI and organoleptic (sensory and hedonic). The research results showed that the selected product for instant saga leaf powder drink was A2 treatment with a sucrose and maltodextrin concentration ratio of 85%:15% and antioxidant analysis was carried out. The chemical analysis produced by the selected product was found to have a water content of 2.09%, ash content of 0.62%, sucrose content of 37.84%, reagent sugar of 4.93%, solubility of 97%, total dissolved solids of 19.15⸰Brix and antioxidant IC50 118.11 ppm in the medium category.

Disruptions of sugar utilization and carbohydrate metabolism in rice developing anthers aggravated heat stress-induced pollen abortion

High temperature (HT) stress at reproductive stage is one of most important environment negatively affecting spikelet fertility and rice yield. In this study, the effect of HT exposure on the sugar composition and carbohydrate metabolism in developing anthers and its relation to floret fertility and pollen viability were investigated by different temperature regimes under well-controlled climatic condition. Result showed that HT exposure during microspore development significantly reduced the starch deposition in developing anther and evidently disrupted the spatial distribution of sugar and starch concentrations in different compartments of rice anther, with the higher ratio of sucrose to hexose concentrations in HT-stressed anthers relative to the control ones. Under HT exposure, the amount of starch deposition in the fraction of sporophytic tissues dropped evidently, while the concentrations of sucrose and starch in anther wall tissue enhanced significantly, suggesting that HT exposure impaired the translocation of sucrose from the anther wall tissue to the sporophytic tissues inside rice anther. Furthermore, we presented possible contribution of various genes and key enzymes involving in sugar conversion and carbohydrate metabolism in developing anther to the formation of HT-induced pollen abortion by disrupting the sugar utilization in HT-stressed anther. HT exposure suppressed the activities of cell wall and vacuolar invertase, hexokinase, and ADP-glucose pyrophosphorylase in developing anther, while it was opposite for the effect of HT exposure on sucrose synthase and fructokinase. HT-induced suppression of OsCWIN3 in the anther walls might be strongly responsible for the HT-induced impairments of sugar utilization in HT-stressed anthers.

Freeze-dried nanocrystal dispersion of novel deuterated pyrazoloquinolinone ligand (DK-I-56-1): Process parameters and lyoprotectant selection through the stability study

Recently, nanocrystal dispersions have been considered as a promising formulation strategy to improve the bioavailability of the deuterated pyrazoloquinolinone ligand DK-I-56-1 (7‑methoxy-2-(4‑methoxy-d3-phenyl)-2,5-dihydro-3H-pyrazolo[4,3-c]quinolin-3-one). In the current study, the freeze-drying process (formulation and process parameters) was investigated to improve the storage stability of the previously developed formulation. Different combinations of lyoprotectant (sucrose or trehalose) and bulking agent (mannitol) were varied while formulations were freeze-dried under two conditions (primary drying at -10 or -45 °C). The obtained lyophilizates were characterized in terms of particle size, solid state properties and morphology, while the interactions within the samples were analyzed by Fourier transform infrared spectroscopy. In the preliminary study, three formulations were selected based on the high redispersibility index values (around 95%). The temperature of primary drying had no significant effect on particle size, but stability during storage was impaired for samples dried at -10 °C. Samples dried at lower temperature were more homogeneous and remained stable for three months. It was found that the optimal ratio of sucrose or trehalose to mannitol was 3:2 at a total concentration of 10% to achieve the best stability (particle size < 1.0 μm, polydispersity index < 0.250). The amorphous state of lyoprotectants probably provided a high degree of interaction with nanocrystals, while the crystalline mannitol provided an elegant cake structure. Sucrose was superior to trehalose in maintaining particle size during freeze-drying, while trehalose was more effective in keeping particle size within limits during storage. In conclusion, results demonstrated that the appropriate combination of sucrose/trehalose and mannitol together with the appropriate selection of lyophilization process parameters could yield nanocrystals with satisfactory stability.

Primary Metabolite Screening Shows Significant Differences between Embryogenic and Non-Embryogenic Callus of Tamarillo (Solanum betaceum Cav.).

Tamarillo is a solanaceous tree that has been extensively studied in terms of in vitro clonal propagation, namely somatic embryogenesis. In this work, a protocol of indirect somatic embryogenesis was applied to obtain embryogenic and non-embryogenic callus from leaf segments. Nuclear magnetic resonance spectroscopy was used to analyze the primary metabolome of these distinct calli to elucidate possible differentiation mechanisms from the common genetic background callus. Standard multivariate analysis methods were then applied, and were complemented by univariate statistical methods to identify differentially expressed primary metabolites and related metabolic pathways. The results showed carbohydrate and lipid metabolism to be the most relevant in all the calli assayed, with most discriminant metabolites being fructose, glucose and to a lesser extent choline. The glycolytic rate was higher in embryogenic calli, which shows, overall, a higher rate of sugar catabolism and a different profile of phospholipids with a choline/ethanolamine analysis. In general, our results show that a distinct primary metabolome between embryogenic and non-embryogenic calli occurs and that intracellular levels of fructose and sucrose and the glucose to sucrose ratio seem to be good candidates as biochemical biomarkers of embryogenic competence.

Green sucrose-sol-gel combustion synthesis of a CuO-based oxygen carrier for NOx emission reduction and its cyclic reaction performance

Chemical-looping combustion has attracted considerable attention as a novel combustion technology. In this study, precursors were prepared using the sol–gel method with sucrose complexation followed by combustion to synthesize CuO-based oxygen carriers (OCs) supported on an Al2O3–TiO2 template. The sucrose complexing agent inhibited the release of NOx during combustion. When the molar ratio of sucrose to Cu(NO3)2·3H2O (R) was <0.36, the NOx produced included both NO and NO2. When R exceeded 0.73, the NOx produced by precursor combustion was primarily NO, and its concentration was greatly reduced. A slower heating rate also reduced the release of NOx. At a heating rate of 1 °C/min, the release of NOx was 80% lower than that at a heating rate of 10 °C/min. All OCs were stable for ten redox cycles. Increasing the sucrose complexant content resulted in an initial increase in the reactivity of the OCs followed by a decrease. The best performing OC had an R value of 0.36 and yielded the highest mean CO2 percentage (61.27%). When R exceeded 1.00, the sintering and agglomeration of CuO-based OCs were severe, and the mean CO2 yield was reduced to 57.20%. The carbon deposits from the CH4 decomposition were completely oxidized to CO2 by the air in the reactor.

Effects of Morphological Characteristics, Nutritional Status and Light on the Scale Propagation of Lilium

Scaling is the most commonly used technique to artificially propagate lilies. Scales from different positions of the donor bulb vary in regeneration efficiency; however, the mechanism underlying bulblet formation remains unclear. To investigate the relationship between scale morphological characteristics, initial nutrient status and bulblet regeneration capacities during scale propagation of Lilium, we performed comprehensive morphological and correlation analyses using scales from three lily cultivars. Principal component analysis clearly distinguished middle scale (MS) from outer scale (OS) by morphological characteristics alone. Morphological results indicated that MS and OS differ significantly in terms of scale width, facial area, basal area, volume, length-to-width ratio and width-to-thickness ratio. Correlation analysis showed that scale width was significantly positively correlated with both the quantity and quality of regenerated bulblets. Among the cultivars, starch and soluble sugars accounted for 50–80% of scale DW. And a higher initial ratio of sucrose to starch in scales was more conducive to the bulblets formation. Although light had no effect on the incidence of bulblets, the formation of bulblets was positively enhanced, and better morphological consistency was obtained. This present study achieved a comprehensive morphological and nutritional analysis focused on bulblet formation capacities of scales from different positions of lily bulbs via scaling propagation, laying a foundation for future molecular studies on bulblet formation.

Investigation of average crosslink distance and physicochemical properties of gummy candy during storage: Effect of formulation and storage temperature

Texture is linked to food structure at micro- and macro-levels. The most effective way to manipulate gel texture is to change the number of crosslinks per unit volume. Polymer concentration and type can be changed or the amount of evaporated water can be adjusted to achieve this. Gummy candy is a good food model to investigate texture due to the presence of versatile polymer gelling agents. The estimation of average cross-link distance is a good approach to monitor candy texture. Physicochemical properties are useful indicators showing storage stability. In this study, gummy candies were prepared with different glucose sirup:sucrose ratios (1.1 and 1.5), starch (0% and 1.5%), and gelatin (3% and 6%) concentrations. Texture (hardness), moisture content, water activity (aw), total soluble solids (TSS), and pH were measured. Candies were stored at 10, 20, and 30 °C for 12 weeks and at ambient temperatures of 15–22 °C for 52 weeks. Gelatin concentration, moisture content, storage time, and temperature affected hardness. At 1.5 glucose sirup:sucrose ratio, average cross-link distance decreased after 10 °C storage for 3% gelatin level and it increased after 20 and 30 °C storage for 6% gelatin and 0% starch level; however, it did not change for 15–22 °C storage. Moisture content, aw, TSS, and pH were affected by glucose sirup:sucrose ratio. A Weibullian model was used to express quality changes, and physicochemical indicators did not have an integer kinetic order. Tracking of physicochemical properties and texture with average cross-link distance calculation and modeling is useful for storage stability studies showing the quality of food gel products.

Formulation study of duloxetine hydrochloride enteric-coated tablets

During storage, duloxetine hydrochloride may have an unexpected cross reaction with enteric coated acrylic resin, which may affect the product quality. Solve the problem of cross-reaction between the Duloxetine enteric-coated tablets core and coated enteric materials and improve the quality of the products. Duloxetine enteric-coated tablets’ core formulation and isolation layer prescription were designed and compared with duloxetine enteric-coated tablets sold on the market. Then, we measured the dissolution rate, content, and releasing rate of prepared duloxetine enteric-coated tablets. In the formulation of tablets core, prescription 3 had advantages in particle mobility, disintegration time, and dissolution rate. Prescription 5 was stable during the coating process, and the dissolution residue in the cup was relatively good, showing obvious dissolution advantages. Thus, prescription 5 was selected as the isolation layer prescription. The most suitable adhesive for the preparation of Duloxetine hydrochloride enteric-coated tablets was povione K30 dissolved in ethanol solution with 1/2 of the prescription amount. When 1.3 g colloidal silica was added to the prescription and the dosage of magnesium stearate was 1.48 g, the dissolution rate of the drug could be relatively improved. The ratio of sucrose and talc was 138/8.7, which could effectively configure the coating solution with a solid content of 15–20% to make the coating smooth.

Encapsulation of pomegranate peel extract in sucrose matrix by co-crystallization

Many researchers have turned their attention to the polyphenolic content of pomegranate peels. However, polyphenols are unstable compounds and this is the biggest deterrent to their use in the food industry. The aim of this study was the effective encapsulation of pomegranate peel phenolic extract in the matrix of sucrose by co-crystallization utilizing three different experimental designs, the two level factorial design (F), the Central Composite design (CCP), and the Box-Behnken design (ΒΒ), from which the one with the higher predictive ability was selected. The examined parameters were the temperature (125–140 °C) at which the extract is incorporated into the sucrose matrix, the extract soluble solids concentration extract (30–60 °Brix), as well as the dry extract to sucrose ratio (0.1–0.7 g/g). The formed powders were analyzed for their physicochemical properties (moisture content, hygroscopicity, solubility, bulk density, color, antioxidant activity). Both the individual optimum conditions for maximizing efficiency and the composite optimum conditions for simultaneously maximizing efficiency and minimizing moisture content across all three different designs of experiments were determined. Of the studied designs, the CCP was the one with the better predictive ability as it presented the smallest deviations between experimental and predicted efficiency values in both optimum and randomized experiments.